Culinary masterpiece collection at VIU Restaurant, The St. Regis Bangkok -

A true culinary masterpiece collection was launched at VIU Restaurant, The St. Regis Bangkok, this month. Created by the hotel’s Director of Culinary, Richard Sawyer, this offer features a different concept—and main ingredient—everyday of the week.

CRACK A CRAB: Mondays, 6-9 p.m.

crab 3 traditional recipes at THB 1,850++ per person, including somtum and fried rice: braised crab in homemade savory chili tomato sauce; wok-fried crab in aromatic pepper sauce, and wok-fried crab with fragrant egg yolk sauce, infused with curry leaves and chili padi.

Beverage package: additional THB 400++ for a bucket of 4 beers.

FOIE GRAS & DUCK FEATS: Tuesdays, 6-11 p.m.

duck Savor the likes of pan-fried duck liver, with mango, passionfruit, and toasted brioche, or poached foie gras with port wine jelly. Then, feast on a whole orange-glazed rotisserie roasted duck for two, accompanied by duck-fat roasted potatoes, braised red cabbage, with apples and roasted root vegetables. These are just some of the many spectacular choices.

From THB 1,750 net per person. This dining experience comes complete with Belgian waffles and foie gras ice cream with maple syrup, for dessert.

SURF & TURF: Wednesdays & Saturdays, 6-9 p.m.

F surf and turf resh seafood from the Raw Bar combined with grilled cuts of prime meats from the Butcher’s Block. Accompanied by a tableside Caesar Salad and a seafood soup.

THB 1,900++ per person, including dessert.

SUSTAINABLE SUMMER SEAFOOD: Thursdays, 6-11 p.m.

fish Enjoy a selection of the freshest and finest sustainable seafood catches, this summer, together with fine organic and biodynamic wines, at VIU.

Chef has selected the likes of Red Snapper, John Dory, Grouper, Pompano, Barramundi, Black Mussels and Venus Clams, delivered fresh daily from boat to table, to be accompanied with fine organic and biodynamic wines. (Daily fish varieties are subject to availability and market price; order by weight and cooking style.)

Market pricing from THB 1,000++ per kilogram.

LET’S MEAT ON FRIDAYS: Fridays, 6-10 p.m.

E lamb njoy an unlimited selection of premium grade fully imported beef, lamb, pork, and chicken. Your selection will be cooked to order and presented on a sizzling platter with a selection of sauces and accompaniments at your table.