Lord Jim’s at The Mandarin Oriental, Bangkok welcomes Thierry Marx, arguably the world’s leading exponent of “planetary cooking” as guest chef until May 4. One of the most innovative experimentalist chefs in France, the two-starred Michelin chef is the founder of Sur Mesure Restaurant at Mandarin Oriental, Paris. With his “modern alchemist” approach to innovative cooking, Thierry draws deep inspiration from France and Asia. A Buddhist, a black-belt Judo teacher, and Jujitsu aficionado, he has attained cult status as a pioneer of molecular gastronomy. He describes Japanese cuisine as “real philosophy, not just cooking.” Experiments with cryonics, freeze-drying and more have seen him push the boundaries of his art form while creating wondrous dishes across Europe, Asia, and Australia. Expect avant-garde textures and flavors for which Thierry is renowned at Lord Jim’s. Prices are: Bt4,943 net ( 5-course) for dinner and Bt7,279 net (7-course) for a special Wine Dinner featuring the best wine California has to offer on May 4. A few signature dishes are available for a la carte.
For more information and reservation, contact 02-659-9000, ext. Lord Jim’s.
As spring comes to Japan, a traditional pastime is enjoying a drink outside while watching the beautiful Sakura cherry blossoms, a pleasure known as hanami, or “flower watching.” The new gourmet Japanese restaurant at VIE Hotel Bangkok, YTSB (Yellow Tail Sushi Bar), specializes in premium fresh rare sushi and hard to find sakes—and this year, from now until June, YTSB celebrates as well. Japanese Master Chef Yoji Kitayama has specially planned his imported produce from the best locations in Japan. The freshest high quality sushi and sashimi, served in sets and paired with tasty sakes, guarantee an awesome cherry blossom feast. Sushi and Sashimi Sets will be offered as follows: The Sakura Set is Bt2,500++ (sushi) or Bt2,800++ (sashimi); The Momo Set is Bt1,700++ (sushi) or Bt1,900++ (sashimi); and the Ume Set is Bt1,200++ (sushi) or Bt1,500++ (sashimi). If you’re in the mood for even more variety, an array of fabulous and delicious original YTSB cocktails will also be paired with different kinds of sushi rolls served in five pieces starting from Bt500++. YTSB is on the 3rd and 4th floors of the VIE 39 building in front of the hotel with a choice of indoor seating and outdoor terrace.
For reservations and more information, call 02-309-3939, e-mail info@viehotelbangkok.com, or click on www.facebook.com/viebangkok
From May 8-31, Executive Sous Chef Fabio of La Tavola invites you to experience the sweet nutty flavors of white asparagus. Enjoy sautéed white asparagus, pan fried scallop, aromatic salad, potato hazelnut cream, White asparagus soup, crab meat, lemon comfit, salmon roe, Grilled white asparagus, lobster ravioli, porcini sauce and White asparagus risotto, burrata cheese, pistachio. Price starts at Bt 490++.
Where: La Tavola & Wine Bar (Italian Restaurant), Renaissance Bangkok Ratchaprasong Hotel (BTS: Chidlom)
Contact: 02-125-5020 or 02-125-5000, ext. 8300
In May, enjoy the best of “Bento,” a traditional Japanese variation of healthy food choices in a box carefully prepared by the creative chefs at Youzen Japanese restaurant, located in Windsor Suites Hotel Bangkok. Highly recommended May specials include “Salmon Teri Bento Set” and the “Chicken Teri Bento Set”, or indulge yourself in the Come 4, Pay for 3 All-you-can-eat buffet priced at Bt 699++ per person.
Where: Youzen Japanese Restaurant, Windsor Suites Hotel
Contact: 02-262-1234 Ext. 1408
Chef Charles Christeans of Loop Italian Restaurant and Terrace, on the 8th floor of Pathumwan Princess Hotel, presents a special menu of traditional Italian dishes highlighting regional seasonal ingredients throughout May. They include Mediterranean mussels sautéed in white wine, monkfish rolled in pancetta and Australian wagyu beef with porcini mushrooms.
For more details and booking, call 02-216-3700, ext. 20818
Back by popular demand, the “Crab Dinner Buffet” returns at The Glass House of Eastin Grand Hotel Sathorn. Available until Aug. 31, the buffet promises guests a chance to indulge in a selection of imported crab in dishes that are sure to please even the most discerning of crustacean connoisseurs. The buffet is available every Friday and Saturday evening at Bt1,599++ per person including the international buffet selection.
For more information and reservations, call 02 210-8100.
Every weekend until May 31, Chinese Executive Chef Leung Shing Hoi invites you to dive into an ocean of flavors at Fei Ya, with ingredients from the flavors of Tiger Garoupa, Boston Lobster and Crab. Among the creative seafood dishes are Poached Tiger Garoupa, Deep fried Tofu in fish stock served with pan seared Tiger Garoupa head, Steamed Boston Lobster with glass noodles and roasted garlic, Braised Crab in the Chef’s special sour chili sauce, served with Chinese buns. Experience the wonders of the sea with prices starting at THB. 1,800++.
Where: Fei Ya Restaurant, Renaissance Bangkok Ratchaprasong Hotel
Contact: 02-125-5030
Master Cheese maker Claude Lauxerois, one of the most renowned maitre fromager in France, will be in Bangkok May 15-19 to delight lovers and fans of cheese. For the whole week at the Flow Restaurant of Millennium Hilton, Lauxerois will delight cheese lovers with unique dinners and tasting sessions, accompanied by wines that he insists must be produced locally. “My rule is,” the cheese maker says, “that everywhere I go my cheese must only be sampled with local wines. Thailand has some amazing wines of its own now, making this a most exciting prospect.” The dinner, with a focus on delicious cheese offerings, will be held from May 16 to May 18, along with Lauxerois unique tasting sessions, while a special Sunday Brunch on the River will be held on May 19.
For more details and reservations, call 02-442-2081
