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At Chef's Table, Fine Dining Reaches New Heights In Bangkok https://ift.tt/2CJuxw6 Bangkok is the world’s most visited city welcoming over 20 million overnight guests. However, fine dining generally doesn’t come to mind when one thinks of all the activities for visitors. Move over Hong Kong and Singapore. That perception continues to change. Witness the debut of Chef’s Table earlier this month, some 61 floors above the Thai capital’s congested streets with panoramic views through its floor to ceiling windows. One of the few open kitchen concepts where the kitchen is actually located in the center of the dining room, guests are not only treated to the culinary magic of Vincent Thierry, but chances are they will be greeted by him as they walk in. Chef’s Table is poised to be the latest victory for Deepak Ohri, the CEO of Lebua Hotels & Resorts, which operates two hotels in the skyscraper, as well as Mezzaluna, winner of two stars from Michelin in each of the guidebook’s first two years of rating city establishments. Thierry, who led 3-star restaurants at the George V in Paris and the Four Seasons in Hong Kong, is hoping to make it a hat trick in Bangkok. Ohri is planning to announce at least three more concepts that will feature bosses who hail from Michelin accomplished kitchens before the end of the year. It means, after leading the now global trend of al fresco skyscraper rooftop dining with Sirocco and Breeze, Ohri may be giving global travelers another reason to come to Bangkok and spend more money. The tasting menu at Chef’s Table with premium wine pairings runs $451 per person at current exchange rates. Standard pairings will run you $370. Both numbers are exclusive of a 10% service charge and 7% VAT. Ohri, who is critical of the fine dining industry’s lack of focus on profit, notes that a table of four produces between $1,500 to $2,000, more than 10 times the average daily room rate for the city’s luxury hotels. It’s also why he says while he would be honored to see Chef’s Table become the country’s first three-star awarded restaurant from Michelin, he believes it will be a commercial success either way. Competitors have been taking notice, and it has meant an upturn in fine dining in Bangkok. A veteran of Michelin kitchens chef Mauro Colagreco will open a restaurant at the new Capella Bangkok. The Park Hyatt brought in Franck Detrait who cut his teeth at 1-star Pur in Paris for its signature restaurant. Of the three other restaurants in Bangkok that also earned two stars last year, each kitchen is led by a Lebua alum. Some 27 restaurants gained at least one star. Helping make fine dining a part of the city's mix is not a small bet. Including an adjacent champagne bar, the total investment exceeded $6 million. In case you are headed to Thailand, below is the first menu from Thierry with changes every couple of months. Chef's Table Tasting Menu or Flat Oyster, Caviar Imperial De Sologne, Green Apple Jelly Standard: Chateau Bonnet Sauvignon Blanc Semillon Muscadelle 2015 Premium: Henri Bourgeois, Les Bonnes Bouches, 2014 Crayfish And Sweetbread Provencal Ravioli, Light Shellfish Emulsion Standard: Leon Beyer, Pinot Gris 2015 Premium: Henri Bourgeois, Rose De Pinot Noir, Petit Bourgeois 2016 Foie Gras Seared, Citrus Mosaic, Fondant Carrot Standard: Saint Martin Chablis 2017 Premium: Chanson, Meursault 2015
Normandy Sole Fillet Black Olives Stuffed Artichoke, Cockles, Marjoram Sauce Standard: Lou Dumont, Marsannay 2015 Premium: Lou Dumont, Morey-Saint-Denis 2015 Duo Of Challans Duck, Roasted Breast and Leg Parmentier Beetroot, Celery, Ginger Sauce Standard: Chateau de Fonbel St. Emilion Grand Cru Classe 2014 Premium: Biondi-Santi, Brunello di Montalcino 2012 Cheese Tray Selection Standard: Chateau le Thibaut , Monbazillac 2014 Premium: Sauternes Chateau d’Arche 2012
Creamy Dark Chocolate 80%, Soft Biscuit, Caramelized Pecan Nuts Praline, Whisky Ice Cream Standard: Graham’s Vintage Port Premium: Muscat de Beaumes de Venise, “La Pastourelle”, Delas 2015 or Lemon Vanilla Sphere, Crispy Meringue, Tarragon Olive Oil Ice Cream Standard: Willm, Gewurztraminer Reserve 2013 Premium: Leon Beyer Riesling 2017 Business via Forbes - Entrepreneurs https://ift.tt/dTEDZf March 28, 2019 at 12:27AM
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