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Holiday Time Bangkok Post Read more news at bangkokpost.com TUESDAY, DECEMBER 20, 2016 W hat a year it’s been! The world of music alone has seen a greatest hits com- pilation of legends leave the stage, while the king- dom suffered its heaviest loss imaginable. Politics was even more of a global shambles than ever, and there are those that believe 2017 could make 2016 seem like a dress rehearsal for the end of days. So what should one do in such circum- stances? Run screaming through the streets? Hole up in a 10 Cloverfield Lane-style bunker? No. The best tactic is to eat, drink and be merry. Whether you’re reflecting on the losses we faced or you’ve found bright moments in the darkness, the last evening of the year is time to reflect. Or, alternatively, forget it all. And there are few finer distractions than those scattered throughout the seven courses Annual extravagance Rooftop staple does NYE proud yet again GARY BOYLE HOLIDAY TIME’S ONLINE @ http://www.bangkokpost.com/lifestyle/social-and-lifestyle z Continued on page 2 of Red Sky’s New Year’s Eve Extravaganza, served at Centara Grand at CentralWorld. The first distraction is the view. Red Sky occupies centre stage for the panoramic theatre of the Bangkok skyline. Wherever you sit, you’re guaranteed of one of those breathtaking perspectives of the capital and its suburbs from the 55th floor. Or, if it snows, you can sit inside, in the 54th floor Uno Mas restaurant. Uno Mas has its own theatre in the form of the wine angels. The wine cellar is actu- ally a 2-story glass case, within which the waiter will abseil, Mission Impossible-style, up and down the racks to locate your selec- tion. While the temptation is to order from the highest rack to test the waiter’s head for heights, be aware that this is where the pric- iest vintages lay.

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Page 1: Holiday Time - Student Weekly · Holiday Time Bangkok Post ... Valrhona is premium French fare, and this dish comes with a seasonal ... and German-recipes, including house-

Holiday TimeBangkok Post

 Read more news at bangkokpost.com Tuesday, decembeR 20, 2016

What a year it’s been! The world of music alone has seen a greatest hits com-pilation of legends leave the stage, while the king-

dom suffered its heaviest loss imaginable. Politics was even more of a global shambles than ever, and there are those that believe 2017 could make 2016 seem like a dress rehearsal for the end of days.

So what should one do in such circum-stances? Run screaming through the streets? Hole up in a 10 Cloverfield Lane-style bunker? No. The best tactic is to eat, drink and be merry.

Whether you’re reflecting on the losses we faced or you’ve found bright moments in the darkness, the last evening of the year is time to reflect. Or, alternatively, forget it all.

And there are few finer distractions than those scattered throughout the seven courses

Annual extravagance

Rooftop staple does NYE proud yet again

Gary Boyle

HOLIDAY TIME’S ONLINE @ http://www.bangkokpost.com/lifestyle/social-and-lifestyle

z Continued on page 2

of Red Sky’s New Year’s Eve Extravaganza, served at Centara Grand at CentralWorld.

The first distraction is the view. Red Sky occupies centre stage for the panoramic theatre of the Bangkok skyline. Wherever you sit, you’re guaranteed of one of those breathtaking perspectives of the capital and its suburbs from the 55th floor. Or, if it snows, you can sit inside, in the 54th floor Uno Mas restaurant.

Uno Mas has its own theatre in the form of the wine angels. The wine cellar is actu-ally a 2-story glass case, within which the waiter will abseil, Mission Impossible-style, up and down the racks to locate your selec-tion. While the temptation is to order from the highest rack to test the waiter’s head for heights, be aware that this is where the pric-iest vintages lay.

Page 2: Holiday Time - Student Weekly · Holiday Time Bangkok Post ... Valrhona is premium French fare, and this dish comes with a seasonal ... and German-recipes, including house-

2 I HOLIDAY TIME Bangkok Post I Tuesday, december 20, 2016

z Continued from page 1

Once your gaze shifts back to the table, you’ll find a chilled bottle of Mumm cham-pagne to share with your dining partner. Time to raise a toast — or a good riddance — to 2016 and await the first canapés. It’s at this first course that the level of luxury to come is apparent in the salmon roulade, beer tartare with black truffles, oysters and Oscietra caviar. Clearly the chef has put together a gourmand’s fantasy menu.

This is chef Alan Wesley Kwan’s first New Year menu for Red Sky. California-born Kwan has brought the fusion sensibilities of his home cuisine and mixed in some of the planet’s finest ingredients for this end of year feast. His approach is evident on the subsequent seafood courses of king crab salad and black truffles followed by poached Brittany lobster. Presentation is also a key element, with the crab nestled in a sea of greens and the soft meat of the lobster’s claws emerging from a bed of potato puree.

Next up is the love-it-or-hate-it seasonal staple of foie gras. Instead of the common tendency to just dump a dollop of foie gras on the plate and be done with it, Kwan adds a red wine-poached pear and a morsel of almond cake, all dipped in port sauce. For people who maybe aren’t the biggest fans of this dish, these sweet accompaniments make it worth a few forkfuls of your time.

We’ve reached a natural break in the menu before the mains arrive. Time to cleanse the palate with sorbet, rinse with champagne and contemplate testing the wine angel’s agility in reaching one of those higher bottles.

Your choice of mains is between a chunk of highest-grade (A5) striploin, whose mar-bling score of nine means it’s not overly fatty, or a substantial fillet of St Pierre with Hokkaido scallops. Kwan’s West Coast influ-ence gives this dish a taste reminiscent of a good clam chowder. The beef comes with mushroom cannelloni and asparagus in a red wine reduction. To say that it’s delicious would be to state the obvious.

Dessert is chocolate, but not just any chocolate. Valrhona is premium French fare, and this dish comes with a seasonal greeting inscribed within.

One important aspect of the New Year’s Eve menu is that, surprisingly, there’s an entirely separate menu for vegetarians, and surprisingly, it’s not just seven types of veggie pasta. Canapés include beets, aspar-agus and cheese croquettes, while roasted vegetables and an onion and tomato tart follow. A wild mushroom and robiola can-nelloni, pumpkin gnocchi and black truf-fle risotto parmigiana make up the mains before the Valrhona chocolate dessert. For once, vegetarians with a penchant for fine foods aren’t neglected in the festive season.

Done? Not quite. There’s still some par-tying to be done on the 56th floor Red Sky Bar or the newly-opened CRU Champagne Bar at the very top. How high or how long you go is up to you.

The New Year’s Eve Extravaganza is priced at 15,555++.

For more information, call 02-100-6255 or visit www.centarahotelsresorts.com/redsky.

Annual extravagance The Rembrandt’s hotel-wide festive season dining extrav-aganza continues at Da Vinci Italian restaurant with a richly flavour-hued pallet of inven-

tive and brilliantly satisfying creations ‘della cucina’.

There’s a weeklong festive a la carte menu featuring premium imported ingre-dients from Italy for an uncompromisingly authentic dining experience.

After the complimentary basket of focaccia, grizzini and tangy pesto dip inevitably vanishes, choosing an appe-tiser proves a tough pick with choices like Caesar salad (320++) with shaved Grana Padano cheese and house caesar dressing and smoked salmon & Tzar caviar option (380++). The Burrata Caprese (380++) combines rocket and fresh Burrata cheese in pesto dressing. Along with deli favour-ites like Parma ham with sweet melon & Italian style pickles (420++); and cold cut platter of Parma ham, Mortadella, Salami, cheese, olives and pickles (480++ small / 680++ large) there’s the French cooking inspired Pan-fried Foie gras with pear compote & balsamic glaze (550++) and a soup of shiitake mushroom cream with black truffle paste and truffle oil (340++) 

Stone oven-baked pizza is on the menu — choose from Margherita (260++) with mozzarella and oregano; Parma ham and rocket (420++) or Da Vinci house spe-cial shiitake, gorgonzola and mozzarella cheeses and Parma ham (450++).

A cook-to-order station offers a choice of pasta with decadent sauces (330++), choose from noodle varieties like Penne; Fettucini; Linguini and Capellini with a  selection of toppings: Bolognese (minced chicken, beef or lamb ragout in tomato sauce); Arrabiata (Tomato sauce with dry chili and garlic); Carbonara (sautéed Ital-ian bacon, egg yolk and Parmesan cheese) Pesto Genovese (Sweet Italian basil, garlic, walnuts and olive oil); and Aglio Olio (Pep-eroncino, garlic, extra virgin olive oil and dry chili).

Or choose from a selection of Da Vinci original house-made pasta dishes: Papar-delle Agnello (Large ribbon pasta with lamb ragout 380++); Spaghetti Aragosta (al dente-cooked spaghetti with lobster in tomato sauce 750++) or Raviolo Tar-tuffo (Handmade jumbo raviolo filled with ricotta cheese and black truffle cream 440++).

For sumptuous night-before-Christ-mas dining, Da Vinci’s Christmas Eve Festive BBQ Buffet is a yuletide winner of a dinner. At the charcuteries counter there are imported cold cuts like prosciutto, salami, mortadella along with antipasti sun-dried tomato, pickled mushrooms, assorted olives, marinated eggplant and sweet melon. Spanish Serrano ham, chorizo and Manchego cheese are also on hand along with duck and pork terrines and goose liver pate.

A Crudités salad bar with dressings and condiments like beetroot-apple; Belgium endive with walnuts; bleu cheese and olive tapenade plus fresh greens and veggies make for an exciting list of green-bowl possibilities. Gour-met by-the-glass salad shooters come in Crab meat-pomelo; Roasted tomato with goat cheese; Avocado-shrimp cock-tail; and Gazpacho, while salad favourites include Caesar station, Mediterranean grilled vegetable; Octopus; and Lebanese Hummus with pita pockets.

An ice table loaded with fresh seafood displays a bountiful catch of pre-shucked imported Fin de Claire oysters, poached river prawns, New Zealand mussels, shrimp cocktail, blue crab and along with shallot, red wine vinegar and mignonette sauces and assorted dips.

The list includes a warm, creamy Christmas chestnut soup with smoked duck and crispy croutons, and an inter-national cheese board offering top-shelf

imports like brie, camembert, Gorgonzola, Danish Blue, Grana Padano, Gruyere, Manchego and marinated Feta oregano, with accompaniment of assorted breads, crackers and dried fruits.

Al fresco snacking at the Poolside Buffet features Scandinavian fish classics mari-nated salmon gravlax, mustard herrings, half-shell oysters Crawfish with dill mus-tard and boiled baby potatoes.

On the thirty-first Da Vinci presents New Year’s Eve Gala Set Menu of inspired culinary creations to bid 2016 farewell on an uncommonly flavoursome note.

A starter of Tuna carpaccio with mar-inated artichokes and capers is followed by a traditional cream of brown lentil soup with Italian sausage, while the signature Raviolo of rock lobster and foie gras with sweet pepper coulis and Tzar caviar is intensely satisfying.

A peach Bellini sorbet clears the slate for a main dish choice of Pave of Snowfish browned with boletus dust, with sun-dried tomato, olive tapenade, pesto and pine

kernels; OR Thyme crusted loin of New Zealand lamb, tian of eggplant lasagne, Fricassee of boletus and morel mush-rooms in Port wine sauce.

The uber-rich afters course of Choc-olate-nougat and chestnut parfait with mixed wild berries does not disappoint, with a creamy smooth bite and heavenly pairing of flavours.

All holiday dining events at Da Vinci include traditional festive Italian panne-tone with vanilla cream, while throughout Christmas and New Year, all Rembrandt dining venues are offering traditional fes-tive desserts made from ages-old Swiss and German-recipes, including house-made Christmas stollen loaf with almonds, rum marinated pear, marzipan and raisins along with Christmas cookies in classic varieties like gingerbread, cinnamon star, Lackerli and Brunsli. We’re sorry, the a la carte menu is not available during the dinner buffet on the 24th or the set dinner on the 31st.

Da Vinci dinner patrons are invited to

join the fun at the countdown celebration at Mexicano… free of charge.

Festive a la carte menuSunday, 25 - Saturday, 31 December

2016Lunch: 12 noon - 2.30pm.Dinner: 6pm - 1100pm.

Christmas Eve at Poolside & Da VinciPool dinner buffetSaturday 24 December6.30pm - 10pm.Adult: 1,800 baht net.Children: 900 baht net.

Festive Dinner set menuSaturday, 31 December 20166 pm – 11 pm.1,995 baht net.

REMBRANDT HOTEL BANGKOK 19 Sukhumvit Soi 18, Sukhumvit Road Tel. 02 261 7100. email http://www.rembrandtbkk.com.

A “renaissance” of holiday dining at Da Vinci RembrandtDa Vinci restaurant, Rembrandt hotel, exhibits for your dining pleasure a tastefully curated menu of masterpiece Christmas and New Year’s delicacies

CHRiSTOpHER LOMBARDi

Xmas Eve & Xmas Day (24-25 Dec 2016)

Jingle Bells Jingle Bells Jingle all the way. This year we bring you the best of Christmas treats! Enjoy Christmas festivities with your family & friends and indulge in your favorite dishes over a distinctive International buffet at Coco’s Café. Selections include traditional whole roasted turkey with chestnut stuffing and a seafood bbq. A surprise visit

from Santa Claus with his sack full of gifts awaits!

Xmas Eve (18.30pm – 22.30pm).Bt990 Net including a complimen-

tary glass of Sparkling Wine (half price under 12 years old).

Xmas Day (12.30pm – 15.00pm).Bt690 Net including a complimen-

tary glass of Sparkling Wine (half price under 12 years old).

Tel. 02 610 0111. Ext. 4900.

Christmas Festivities at Bangkok Hotel Lotus

Sukhumvit 

Page 3: Holiday Time - Student Weekly · Holiday Time Bangkok Post ... Valrhona is premium French fare, and this dish comes with a seasonal ... and German-recipes, including house-

Tuesday, december 20, 2016 I Bangkok Post HOLIDAY TIME I 3

Nobody needs to reinvent the wheel of a thousand-year-old cuisine. The recipe for success for any Chi-

nese restaurant is to have an experienced chef producing consistently delicious dishes, maybe making a couple of slight adjustments for local tastes and, if you’re extremely lucky, for the venue to have a sensational view.

Bai Yun at the Banyan Tree is extremely lucky. The restaurant is at the end of a swift 59-floor elevator ascent and commands fine views of the city from its north- and south-facing sides. Signalling that Bai Yun serves intriguing voyages of culinary discovery, the lights are seductively low, all the better to showcase the glittering kinetic wallpaper of the Bangkok skyline. The table lights are clever little devices that provide enough illumination to highlight the beauty of the dishes without sacrificing the atmosphere.

The menu at Bai Yun is extensive and deserves your attention. There are numer-ous options within each of the soup, poultry and dim sum sections, with page after page of classic dishes. There are also fish from the tank such as goby, lobsters and cod as well as whole suckling pigs and ducks on the barbeque page. In summary, rest assured that whatever your favourite may be, it’s in all likelihood tucked somewhere among these pages.

Or you could let chef take the reins. There are four set menus — Xia, Shang, Zhou and Han, each of which fills an entire page. You could also leave the beverage selection to [the knowledgeable service staff ], as there are whiskey and wine deals with the set menus. To give an idea of how comprehensive the menu can be, the Xia set alone is paired with a 10–year-old Talisker, a 12-year-old Glenkinchie and a 15-year-old Dalwhinnie. The wine option includes Chenin Blanc, Chardon-nay-Voigner and Moscato.

If you’ve made your choices so far, con-gratulations. On our visit we began with some spiced crispy silver bait, and also began our meal with the Bai Yun signature cocktail. The tumbler of Floating Nimbus — referencing both the motifs decorating the restaurant and the horizon’s evening cloud formations — arrives within an oolong tea smoke-filled jar. Once the jar is whisked away you’re left with the incredible smoky

odour as you sip the white rum, oolong tea syrup and absinthe drop-laced concoction.

Then some serious mains began to arrive. The BBQ pork belly with honey-comb glaze sauce was edged with crispy crackling which contrasted with the juice-laden meat. A pair of soups introduced the regional cuisine of Sichuan with a scal-lop-heavy seafood soup and a rich Shang-hai wonton spicy and sour soup.

Next up was a meat that is less popu-lar in Asia than the West. At Bai Yun the tender roasted rack of lamb is served in a rich Sichuan sauce, with the meat well done to suit Asian tastes. In fact, the chef explained that while traditional Sichuan food is spicy and oily to warm the cold bones of the northern Chinese people, here at Bai Yun there’s less oil used, so it suits the Thai climate more. And while there is some heat to the sauces this evening, it’s a more subtle spiciness that’s blended with the richness of the sauces and ingredients, rather than the chili attack of some of Thai-land’s feistiest dishes.

We followed the lamb with a simi-larly delicious-looking dish, the stir-fried chicken in black pepper sauce, cooked in the classic Guangdong style. A thimble of hot Chinese tea cleansed the palate, or you could opt for a shot of Dabuchiew whiskey, within which floats a white plum. Of course, the wiser diner can opt for both.

For dessert we were served Chinese pan-cakes and snow dumplings, both of which pair nicely with a Yellow Tail dessert wine.

If your thinking is similar to many smart Bangkokians, you’ll already be mulling over the various hotel restaurant menus for the festive season. Bai Yun has a special set menu for New Year’s Eve, starting with foie gras spring rolls and bird’s nest soup. Baked Kurobuta pork ribs are followed by broccoli in XO sauce and cod in Chinese plum. The final savoury dish is stir-fried rice with abalone in brown sauce, and the meal ends with crispy banana and ice cream. No surprises, just classic Chinese cuisine.

The New Year’s Eve set menu is priced at Bt5,500 net per person, and if you reserve and guarantee your table before 25 Decem-ber, a special 20% discount privilege can be enjoyed (limited seating).

Tel. 02-679-1200 or visit the Banyan Tree website.

All the classicsBai Yun excels at Chinese staples

Gary Boyle

Shangri-La Hotel, Bangkok, has just launched their brand new fashionista-worthy version of the traditional afternoon tea. Appropriately entitled ‘Pretty

Little Things’ is served in a hanging, golden birdcage, filled with chicly styled, elegantly presented sweet and savoury treats that simultaneously make your mouth water, your eyes dance and your fingers grab.

If eating with your eyes is the first hurdle, then Shangri-La’s new, Dan-ish-born Executive Pastry Chef Claus Olsen, the artist responsible for this masterpiece, has this battle won hands down. The ‘Pretty Little Things’ in this set for two are divinely crafted into beautiful shapes and adorable pack-ages, in all manner of thought-provok-ing colours and constellations.

Chef Claus Olsen came to Shangri-La Bangkok with an already illustrious career behind him. In the last six years alone, he has held the reigns at numer-ous five-star pastry establishments, and earned the accolade of being a highly lauded ‘maître pâtissier’. His creativity appears to know no bounds and seems to have the Midas touch, when it comes to innovating edible delectations.

A fundamental secret to his success and methodology: “My grandpa taught me many things about the art of sci-ence and baking. Until now, I still bake according to his recipes; some almost a hundred years old,” Chef Claus Olsen states, as the beginnings of his career are found, as a child, helping out at his grandfather’s bakery in Copenhagen.

He also attributes his ascent to having had the opportunity to work with a plethora of great chefs and be guided by influential mentors across the globe, “…pushing me in the right directions.” He adds: “And thanks to the career opportunities in many countries around the world, especially in the US, my creativity has skyrocketed.” Consist-ently thinking outside the box is what has brought about the rethinking of the staple afternoon tea, into this fash-ion-inspired work of art, which is almost a shame to devour — almost!

Pretty pastries, cakes and chocolates often do not live up to the expectation

Pretty Little Tea TimeAfternoon tea is celebrated the world over, in the finest establishments, but none host it quite like the Shangri-La Hotel, Bangkok, at their Lobby Lounge, overlooking the river

Nikki BusuTTil

Talented harpist Ms. Tong-Juan Wang.

Chef Claus Olsen, Executive Pastry Chef.

brewing within the mind’s eye. Not so, with the goodies caged within this golden enclo-sure. Delivery of flavour and texture is as equally important as appearance in this teatime indulgence — not style over sub-stance. The carefully crafted creations are as truly charismatic and full of personality, as fast-talking and incredibly cheery Chef Claus Olsen himself.

Hosted in the Lobby Lounge, overlook-ing the river, all afternoon, birdcages are flown over to your preferred spot, featuring an incredible 22 items to while away the afternoon and ensure up to two people do not go away hungry. To set the pictur-esque mood first, guests can marvel at their complimentary, exquisitely decorative pink melon, rose-laced mocktail, com-posed with smoking dry ice, pink bow, and house-made white marshmallows, resting on spilled pink sugar crystals.

Guests will need to debate, amongst themselves, over who gets what, as bite-sized highlights include: a raspberry lipstick chocolate; a studded lemon-filled trumpet high heel, topped with crumble; a choco-late caramel fleur de sel; dark chocolate handbag lollipops; a light sage green sig-nature caramelized peanut Shang-O-Bar — a new invention; a set of vanilla scone and blackcurrant scone, with homemade rose-lychee preserve and Devonshire clot-ted cream; Nova Scotia lump king crab on a pink brioche; rougié foie gras; and Tasma-nian bay scallops, with micro greens and honey mustard bacon chips.

What is clear is that Chef Claus Olsen has sourced the very best from around the world, for example the fresh blueber-ries from Poland for the pannacotta and salmon from Canada for the squid ink bialy (tiny Polish bagel-like pastry). He has also selected the finest from local ingredients, such as riceberry from the Royal Project for the blue parcel sandwich of garden

herbs and cream cheese. With too many to make mention of all tasty morsels, the set certainly disappoints neither on taste and general mouth-appeal, nor on a critical eye.

Chef Claus Olsen has invested an incred-ible amount of thought and research into this one afternoon delight. The colours selected for each item represent different hues from the Shangri-La brand, including textiles and touches found within the hotel. Almost the entirety of the bright spectrum is from natural colouring, such as turmeric and saffron for yellows and oranges, rice-berry for blue, and squid ink for the black.

To accompany the savouries and sweets, no afternoon tea is complete without a key element — the tea! Shangri-La Bangkok has a wide array of leaves from Dilmah, for one pot per person, with complimentary hot water refill, or guests can choose a cup of coffee from the menu each. The ‘Pretty Little Things’ Golden Birdcage Afternoon Tea is a mouthful in all senses; this delicious offering of delicacies is priced at Bt1,198++

per set, with a maximum of two people per order, available from 2pm to 6pm daily.

As an extra special treat, befitting of the occasion and of the ambience at a stylish afternoon tea, the atmosphere at the Lobby Lounge is further enhanced from Tuesday to Saturday, by the charm and sophis-tication of live cultured entertainment. Talented Austrian-national Ms Tong-Juan Wang, originally from China, plays entranc-ing melodies on her harp. With a collec-tive 30 years of international performance experience, harpist Ms Wang weaves her gentle magic from 4pm to 5.45pm, five days a week, adding enchantment to the air.

For more information or to make reservations for the ideal spot close by the floor-to-ceiling view over the Chao Phraya river, for this instagram-ready, food-photographer’s dream experience, call the shangri-la on 02 236 9952 and 02 236 7777 or email [email protected].

AT SHANGRI-LA HOTEL,CHIANG MAIGRI-LA HOTEL,CHIANG MAIAT SHANG

Page 4: Holiday Time - Student Weekly · Holiday Time Bangkok Post ... Valrhona is premium French fare, and this dish comes with a seasonal ... and German-recipes, including house-

4 I HOLIDAY TIME Bangkok Post I Tuesday, december 20, 2016

It’s a formula straight out of a sorcerer’s Book of Spells— with a majestic river’s soothing ripple moan; the kiss of the flickering flame; and a culinary treasure chest of ingredi-ents, the Royal Orchid Sheraton Hotel’s stylish  grillroom works its magic to create a dining experience of enchanting

ambience, deftly gentrified street nosh and breathtaking riparian splendour.

Aiming to accommodate the emergent “social get-together” dining style, Riverside Grill offers a menu of light fare selections—elegantly prepared yet entirely approachable dishes that pay delec-table tribute to Thailand’s famous food stall fare, individually por-tioned and easily shared among gathered friends.

The menu of delightful bites-ful is the work of Sheraton’s tal-ented gastro meister, Executive Chef Gunther Angerman. No new-comer to the region, Chef Gunther spent over two decades honing his considerable skills in Hong Kong’s notoriously competitive culinary scene, and has donned the Executive chef’s toque at several major name properties in China and Europe. After arriving in Thailand six years ago the German native wasted no time in mastering the finer points of Thai cooking, as amply demonstrated in his inspired interpretations of some of the most popular local street grub dishes.

The Room’s “small plate” tapas selection features all kinds of taste-tempting conversation starters that lets everyone taste everything on the table, encouraging lively epicure-an-themed discussions.

A signature tapas creation, the Prawn and Avocado Escabeche (Bt260++) is an easy to eat and supremely satisfying fusion crea-tion of Asian herbs, chunks of ripe avocado and plump shrimps along with tomato, onion, and a house-made sweet/sour sauce. The refreshingly light and flavourful wraps come bundled in a soft poppadum, an edible packaging feature that’s as convenient for handling as it is tasty.

Other finger-friendly selections included a Bruchetta combo plate with Serrano ham, tomato, sweet fried peppers, eggplant rolls and feta cheese; crisp-fried Calamari with aioli mayonnaise and shoestring chips; and Chicken Tortilla Rolls with avocado guacamole and tomato salsa.

A tantalising take on that most ubiquitous smoke-shrouded pavement snack, the “Moo Ping” Grilled Pork (Bt450++) is BBQ’d like a boss, dramatically presented as a platoon of skewers standing at attention waiting to be deployed against even the most peckishly grumbling tummy. The amazingly tender and finely minced pork blade shoulder is marinated in a tangy house-made sauce and served with sticky rice and papaya salad, just as generations of Thais have enjoyed.

Crustacean fans are advised not to miss out on the “Goong Yang” Barbecued Prawns (Bt550++). The butterflied shrimps are entic-ingly flame-charred and tender, not to mention nearly effortless to fork out from the shell.

Of course everyone loves Thai-style “Gai Yang” Grilled Chicken (Bt400++), but Chef Gunther’s vision of the flame-roasted poultry favourite is simply divine. Irresistibly browned and herb-seasoned just right, the moist and tender chook requires no knife to separate

Water | Fire | FlavourRiverside Grill mingles essential elements of social dining to distil pure essence of gastronomic bliss

Christopher Lombardi

One address certain not to disappoint at Christmas time is The St. Regis Bangkok. Elegance and luxury is the order of each

day there, and Christmas is equally no slouch! The St. Regis Bangkok has crafted a variety of seasonal promotions and menus at their different venues, to provide a singularly memorable experience. Think dining with a view, impeccable service and decadent cuisine, and you have their Christmas in a platinum-dipped, diamond-studded nutshell.

Festive tea For twoThroughout the run-up to Christmas, The St.

Regis Bangkok is hosting a festive afternoon to set the tone for the holidays. Every day until 1st January 2017, afternoon tea for two is themed with seasonal sweet and savoury treats, in unique and delight-ful flavours. From 2pm to 5pm, a festive mocktail

and a selection of tea or coffee are accompanied by bite-sized Christmas sandwiches, smoked salmon and cream cheese roulade, assorted pies, cream tea scones, macaroons, mini Christmas puddings, German stollen, Yule log, eggnog tarts and more, at Bt2,000 for two, and half price for children aged 5-12.

italian inspirationOn Christmas Eve and Christmas Day, their

ground-floor Italian restaurant, Jojo, is looking to set the benchmark for festive Italian dining, with a creative and extravagant five-course set menu. From 6pm until 10.30pm, Italian Chef Stefano Merlo sends out a procession of authentic Ital-ian dishes, with a festive inspiration. The menu

Christmas Decadence & StyleStyle never sleeps at The St. Regis Bangkok, where discreet staff work tirelessly through Christmas, to bring guests exclusive celebrations and gourmet feasts

Nikki busuttiL

meat from bone. And in a simple, insightful and surprisingly fla-vourful bit of cross-dish ingredient appropriation, a dash of “khao khua” roasted rice is added to the accompanying “nam jim jao” dip-ping sauce for an earthy, uniquely textured condiment experience. 

Heavenly textured and expertly prepped, the “Pla Pao” Grilled Sea Bass (Bt600++) is an essential order for seafood fans. The whole grilled fish is marinated in lemon grass, pandan and kaffir lime leaf and deboned, thankfully eliminating the need for those awkward, mood-dampening bone removal manoeuvres, and is served with cold Rice Vermicelli with fresh vegetables and a trio of tongue- tingling dipping sauces. Also recommended is the Beef Tataki grilled sirloin steak served with wakame salad, pickled mushroom, sriracha sauce and soy glaze.

True to its moniker, the beautifully appointed venue has an impressive grill selection of premium beef, lamb and seafood dishes served with red wine jus, Béarnaise, lemon butter or pep-percorn sauce plus any two from a selection of taste-tempting sides — Caesar salad; mashed potatoes; avocado coleslaw; thick-cut onion rings; grilled asparagus; corn on-cob; potato gratin; parsley potatoes; creamed spinach; or sautéed snow peas, with additional sides @Bt140++.

Desserts are well worth pacing yourself for, especially the high-light Blueberry Cheesecake (Bt350++), a deconstructed high speed car wreck of sweetness featuring a dollop of freestanding cheese filling lying amid a Cookie Crumble debris-field of cinnamon, maple and chocolate rubble. Another hard-to-resist temptation is the Toffee Trifle with caramelised banana and ginger infused whipped cream, though it comes with a warning to order a coffee as it is a sweet one.

From the bar come some competition-grade Specialty Cocktails that are imaginatively conceived, exquisitely mixed and make for inspired waterside toasts. You’ll want to assume the position for your Security Check — a smooth-sipping pandan-infused vodka, fresh pomelo, orange liqueur and lime blend; while Aphrodisia puts the moves on your thirst with vodka, passion fruit, pomegranate, plus a little each of sweet & sour.  Destination Imagination brings

together unlikely bedfellows Irish whiskey and fresh mango along with lime and mint leaves for a firmly fortified and refreshing drink experience.  (Each reviewed cocktail selection @Bt300++).

And for benefit of the “look what I’m eating” social media upload crowd, it’s worth noting that Chef Gunther’s plating presentations are exceedingly photogenic.  

Royal Orchid Sheraton Hotel provides a complimentary shut-tle boat service leaving every half hour from Tha Sathorn river pier, which is just 5 minutes’ walk from Taksin Bridge BTS Skytrain station. The pleasant, attendant-managed  journey takes just ten minutes.

roYaL orChid sheratoN hoteL & toWers 2 Charoen krung road soi 30 (Captain bush Lane). tel. 02 266 9214. email: [email protected]. www.royalorchidsheraton.com.

begins with red scampi, beef carpaccio and pista-chio cream, followed by Christmas pork sausage with a chestnut espuma, and a creamy risotto with turnip greens, tuna bottarga and bread crumble. A choice of main course includes venison loin, winter vegetables and a pomegranate reduction, or red mullet, crushed potatoes, candied chinotto orange and roasted black olives.

To finish on a balanced sweet note, dessert is a delicious traditional Sicilian cannolo, with almond ice cream and a prickly pear coulis. Each course has been expertly paired with a different fine Italian wine, as an optional enhancement of the set menu, at Bt5,500++ per person. Without wine, the five courses are priced at Bt3,500++. The St. Regis carol singers will also make an appearance on Christmas Eve from 6 pm to 8 pm, to inject more Christmas energy into the ambience, at both Jojo and VIU.

dining with a ViuOverlooking the Royal Bangkok Sports Club,

with a clear view to the city beyond, VIU is a 12th-floor dining venue that is the backdrop to the festive buffet dinners at The St. Regis Bang-kok, on both 24th and 25th December 2016. From 6pm to 10pm, this is a splendid spot to nestle into, and enjoy copious amounts of international, con-temporary cuisine, with a festive edge. Christ-mas roasts include Australian turkey with goose fat potatoes and cranberry sauce, and maple gammon ham.

Fresh imported seafood assembles European oysters, tiger prawns and snow crab legs on ice, while grilled Boston lobster and pails of steamed mussels and clams are served piping hot. Iberico ham is a highlight of the international cheese and charcuterie selection, as well as foie gras pâté and chutneys. The Christmas dessert station has you debating over panettone, stollen, Yule log, Christ-mas pudding and traditional mince pies. Pro-tip: leave room for a few mouthfuls of each! The Christ-mas Eve and Christmas Day buffet dinners are Bt4,500++ per adult, Bt2,250++ per 5-to-12-year-old child, and under-fives eat for free.

seasonal brunch spectacleChristmas Day munching, however, does not

start there. The food journey actually sets off at 12.30pm with a lavish feast in the form of the grand Christmas Day VIU Brunch, complete with an optional continuous flow of Veuve Clicquot Brut, until 3.30pm, priced at Bt6,500++ per person (children aged 5 to 12 eat for Bt1,750++). Massive amounts of incredible cuisine await guests, served

until 3.30pm, spread across the 12th-floor venues, with visits from the carol singers too.

The oyster bar is housed in The Drawing Room, with European, Australian and North American varieties, whereas the VIU seafood room has imported gems on ice, including Alaskan snow crab legs, South American mud crabs, black mus-sels, clams and Canadian lobster, as well as caviar and blinis. The Japanese corner is home to sushi, sashimi, noodles, tempura and gyoza, while the deli boasts assorted charcuterie, salads, smoked salmon and freshly made prawn cocktail.

A seafood BBQ is set up on The Terrace, and the carvery and rotisserie chopping blocks are laden with succulent roasts, such as Australian turkey, honey glazed ham, baby chicken and prime Angus beef. Surf and turf on the grill, Asian favourites, popular Thai cuisine, and a live kitchen with excit-ing delicacies, all add to this most ostentatiously spectacular display of fulfilling food. Lastly, but by no means least, the Christmas dessert station, plus an entire internationally stocked cheese room in Decanter, round out this wicked affair with food and will have you resetting your New Year’s res-olutions and diet goals… An affair to remember!

dip into decanterAnother delightful option and venue for

early dinner or late supper, on both Christmas Eve and Christmas Day, from 6pm to 11pm, is Decanter. Always a preferred destination for discerning tastes in cuisine and viticulture, this lounge exudes an air of effortless and timeless sophistication. With a view of the Bangkok sky-line, guests can enjoy the Christmas sweet and savoury fondue set. An authentic Swiss-style cheese fondue with bread, meats and pickles is complimented by fruits and other condiments to dip into a dark chocolate fondue, presented in individual pots, in a kitchen-to-table format. Food only is priced at Bt3,000++ (children at half price), or order freeflow Prosecco with the set at Bt5,000++ per adult.

Whichever events you choose to join at St. Regis Bangkok, with family, friends or a special some-one, this Christmas, you are sure to create lasting memories and leave with a sense of profound food satisfaction, and take comfort in the knowledge that every meticulous detail is taken care of from arrival to departure.

the st. reGis baNGkok Contact [email protected] or call 02 207 7777, and visit www.stregisbangkok.com.

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Tuesday, december 20, 2016 I Bangkok Post HOLIDAY TIME I 5

Welcome in 2017 in spectacular style with excerpts from the Broadway Musical ‘Cabaret’ per-

formed by the Grand Opera of Thailand and share in the climatic countdown and spectacular midnight fireworks.

A Night At The Cabaret New Year’s Eve GalaSaturday 31 December 2016

Revel in a sumptuous dining experience with inspiring excerpts from the Broad-way musical “Cabaret” and our fantastic house band ‘Tiempo’. Experience refined dining in old world splendour with a 5 course modernThai set menu on the Chao Phraya River, or dine in private pagolas in our tropical riverside garden. Toast to 2017 in a climatic countdown and spectacular midnight fireworks.

Riverside Terrace, 7pm onwards.A sumptuous grand buffet dinner

inspires an evening of celebration. Revel in the vibrant entertainment featuring a scintillating performance of the ‘Baccha-nal’, a nostalgic trip with the effervescent ‘Andrews Sisters’ to Bill Hayley’s ‘Rock Around the Clock’; followed by great hits by the King of Rock & Roll, Elvis Presley.

The highlight, excerpts from the Broad-way Musical ‘Cabaret’ songs and dances performed by the Grand Opera of Thailand.

Guests can get away from the bustle of the city and spend a holiday alongside Bang-

kok’s tranquil Chao Phraya River at Shangri-La Hotel, Bangkok with the “Krungthep Wing Escape”, a peaceful escape package for those wishing to experience Thailand’s gentle culture.

The package features a river view Krungthep Deluxe Balcony Room and includes one-way airport trans-fer, dinner for two and one Thai Massage or Aroma Massage for two at CHI, The Spa.  A Thai dinner for two at the hotel’s famous Salathip Thai Restaurant.

The Krungthep Wing Escape package offers extra benefits and privileged views of the majestic Chao Phraya River from a private balcony from Bt12,100++ per night for a min-imum stay of two consecutive nights and is valid until 31 October 2017. 

Staying at the Krungthep Wing includes access to the private swim-ming pool and exclusive Riverside Lounge benefits, such as deluxe breakfasts, all-day beverages, after-noon high tea, and early evening cocktails and wireless high-speed Internet, all at no extra cost. 

Benefits of the Krungthep Wing Escape include:

Complimentary one-way airport transfer in a Mercedes-Benz S-Class 300 Blue TEC HYBRID Exclusive lim-ousine with free Wi-Fi.

One complimentary Thai set dinner for two persons at Salathip Thai Restaurant.

Complimentary one-hour Thai Massage or Aroma Treatment at CHI, The Spa for a maximum of two per-sons per stay.

Complimentary daily break-fast and sunset cocktails at River-side Lounge.

Complimentary late check-out until 3 p.m.

Complimentary Wi-Fi and high-speed Internet access.

Rates are subject to a 17.7 per cent service charge and applicable gov-ernment tax and cannot be used in conjunction with other promotions. Prior reservation is required and sub-ject to availability.

For more information and reservations, please call the hotel’s Reservations Department on 02 206 8788, send a fax to 0 2236 8566 or e-mail [email protected] or book on-line at www.shangri-la.com/bangkok.

Join us at AVANI Riverside this festive season for a line-up of Christmas dining events, enter-tainment and celebrations. Get into the spirit of Christmas with

a bubbly Christmas Eve or High Tea. Bring the family together on Christmas Day with a choice of lunch or dinner buffets, tapas or seasonal sweet treats. 

CHRISTMAS EVESaturday 24 December 2016Attitude

Christmas Eve under the stars, 9pm onwards.

Take in the stunning view of the city below and enjoy a selection of handcrafted Christmas tapas. Our in-house DJ provides the festive atmosphere.

Cover charge: Bt1,000 net per person, includes 2 select drinks.Skyline

Candlelight Christmas, 6pm-10pmSip your mulled wine welcome drink

before sitting down to a festive 3-course menu, paired with expertly chosen wines. Make it a romantic evening with that some-one special or bring the family along as the candlelit views of the river make this an intimate family occasion that shouldn’t be missed with party favours and gifts for all.

Bt2,900 net per person.Bt1,400 net per child aged 4 - 12 years.

CHRISTMAS DAYSunday 25 December 2016Skyline

Thai Flavours on Christmas Day, 11.30am–3pm.

Celebrate Christmas Day with an incred-ible buffet spread of Thai dishes. Taste the flavours from around the country with local favourites and Thai desserts to add to the occasion.

Bt990 net per person.Bt550 net per child aged 4 - 12 years.

Christmas Family Dinner, 6pm–10pm.Sip your mulled wine welcome drink

before sitting down to a festive 3-course menu, paired with expertly chosen wines. Make it a romantic evening with that some-one special or bring the family along as the candlelit views of the river make this an intimate family occasion that shouldn’t be missed with party favours and gifts for all.

Bt2,900 net per person.Bt1,400 net per child aged 4 - 12 years.

AttitudeChristmas Day with View of the River,

9pm onwards.Take in the stunning view of the city

below and enjoy a selection of handcrafted Christmas tapas. Our in-house DJ provides the festive atmosphere.

Cover charge: Bt1,000 net per person, includes 2 select drinks.

NEW YEAR’S EVESaturday 31 December 2016Attitude

Toast to the New Year with us at Attitude, 9pm-2am.

Get into the celebration spirit with party favours, free flow drinks and dance the night away to the beats spun by DJs. Countdown to 2017 and celebrate the vibrant fireworks spectacle along the Chao Phraya River.

Bt14,900 net per person including a selection of unlimited decadent tapas served at the table, full standard bar, wines and sparkling wines.

Special: From 11pm–2am Attitude will be opened for a Walk-in guests with cover charge at Bt3,000 net per person including full standard bar.Skyline

New Year’s Eve Festive Buffet Dinner, 6pm-10.30pm.

Tuck into a myriad of dishes at our international buffet, including soft drinks and beer. For the kids a special buffet has been planned with all their favourite foods. Bt2,500 nett per person including soft drinks, beer and party favours. Children aged 4-12 year enjoy a 50% discount.

Special: Enter our Lucky Draw to stand a chance to win the AVANI Grand Prize: a weekend for two in an AVANI Suite with breakfast.Longbar

Sparkling Festive High Tea, 3pm-6pm.Treat yourself to scrumptious bites,

fragrant teas and a glass of bubbly. Indulge with this decadent High Tea of freshly baked scones, savoury bites, petit fours, sweet nib-bles and minced pies. Exceptional Dilmah teas complete your afternoon. Bt1,200 nett per person, from 14 December 2016 - 1 Jan-uary 2017.Numero Uno Café and Pantry at AVANI

1 - 31 December 2016.Take your pick of your favourite festive

goodies, cakes and chocolates or customise your own. The perfect gifts to give to your loved ones on the special occasion.

Tel. 02 431 9100 Ext. 1416. Email: [email protected] or visit avanihotels.com.

A VERY AVANI CHRISTMASFun festivities at AVANI Riverside

Celebrate in style at La VIE

VIE Hotel Bangkok invites you to enjoy a memorable Festive Season, with savoury and lavish feasts

throughout the holidays.Vie Christmas Eve set DinnerSat, 24th Dec 2016A marvelous 5-course set dinner offers

succulent Jerusalem Artichoke Soup with White Truffle; Breast of Muscovy Duck, Carrot and Black Garlic, Pine Nut Dukkah, Thyme; irresistible desserts such as Chest-nut Mont-Blanc, Vanilla Macaron, Pear Sorbet; and more.

Bt2,500++. Beverage package: Bt999++ free-flow sweet sparkling wine, prosecco, and white and red wine.

Vie Christmas BrunchSun, 25th Dec 2016A superb SunBrunch and unlimited à la

carte orders from our tantalizing menu of Christmas Day dishes.

Bt1,800++ with optional beverage pack-age at Bt1,300++.

Served noon to 3pm. Vie New Year’s Eve Set DinnerSat, 31st Dec 2016A superb 5-course feast of Creative

French Cuisine including Langoustine Tartare, Avruga Caviar, Citrus, Coriander; Tournedos Rossini, Foie-gras, Sauce Péri-gueux, Black Winter Truffle; Strawberry Kirsch, Champagne Foam; and more.

Live trio band Bt3,000++, with optional beverage package at Bt1,199++ with free-flow bubbly and wine.

6.30pm–10.30pm. Vie New Year’s Day BrunchSun, 1st January 2017A wealth of delicious dishes, with sea-

food on ice, a lavish amount of cheeses and salads, along with main course delights such as Roasted Lamb Medallion, Black Angus Rib-eye with Seasonal Vegetables, and much more. Enjoy unlimited orders from our à la carte concept menu includ-ing appetizers and live stations. Receive a complimentary New Year’s souvenir.

Bt1,500++ with optional beverage pack-age at Bt1,300++.

Noon–3pm.

Tel. +66 (0) 2309 3939 Email: [email protected], or click on www.facebook.com/viebangkok.

Luxurious Riverside Magic At Anantara Riverside Bangkok Resort

Experience A Tropical Retreat With Krungthep Wing Escape PackageAT SHANgRI-LA HoTEL, BAgkok

Party on to the sounds of our resident dance band Tiempo and share in the climatic countdown and spectacular fireworks.

Bt10,990 net per person for a beverage package including beer, standard spirits, wines and sparkling wine; and pre-dinner cocktails at Riverside Bar. Bt3,000 net per child aged 4-12 years including soft drinks.

The Royal Dinner Cruise on Manohra Cruises, 7pm onwards (pre-dinner cocktails at Riverside Bar 7pm–8pm).

Sip pre-dinner cocktails at the River-side Bar, before boarding a luxury antique rice barge.

Experience refined dining in old world splendour with a 5 course modern Thai set menu. Cruise past the glittering sites of the Chao Phraya as a guitarist plays. Enjoy party favour treats and an incredible setting to watch the city’s fireworks.

Bt7,900 net per person including soft drinks and one glass of sparkling wine; and pre-dinner cocktails at the Riverside Bar. Add Bt1,500 net per person for beverage package of free flow cocktails, beer, standard spirits, wines and sparkling wine.

Private Pergola Magical for Two at Trader Vic’s, 6pm–10.30pm.

Dine in one of only six private pergolas in our tropical riverside garden. Toast love with bubbles. Savour four delectable courses, each with an impeccable wine pairing.

Bt30,000 net for two persons includ-ing wine pairings and a welcome glass of champagne.

Dining by Design on the Banks of the Chao Phraya, 6pm–10.30pm.

Share the most decadent evening imag-inable. Dine in a private sala, beautifully decorated just for you. Toast love with bub-bles. Savour four delectable courses, each with an impeccable wine pairing.

Bt35,000 net for two persons includ-ing wine pairings and a welcome glass of champagne.

Romantic Mediterranean Dinner at Brio, 6pm–10.30pm.

Share an intimate evening of true indulgence and special treats. Linger over a sumptuous four course Mediterranean set menu, with a glass of sparkling wine to start off the evening. A special children’s à la carte menu is also available.

Bt3,900 net per person including a glass of sparking wine and party favours.

Pacific Rim Dinner Complemented with Wine at Trader Vic’s, 7pm–10.30pm.

Discover exotic indulgence. Chef’s four course set menu of Pacific Rim flavours are complemented with wine. Enjoy our vibrant house band and party favours.

Bt6,000 net per person including wine pairings and a welcome glass of spar-kling wine.

Private Dream Boat Party on Manohra Cruises, 7pm onwards.

Charter your very own private Manohra Cruises for the ultimate New Year’s Eve party on the river. Allow our Chef to create a special four course feast. Let the celebra-tions flow with bubbles and an open bar, as you cruise into the night aboard your dream boat.

Bt300,000 net for up to 10 persons, including a full bar and champagne for 3 hours.

Street Fair and Fireworks Variety at Grand Sala and Pier, 9.30pm onwards.

Mix and mingle with fellow New Year’s Eve revellers. Choose from an array of delicious food stands and bars serving champagne, wine and cocktails.

Japanese Teppanyaki Dinner at Beni-hana, 6pm-10.30pm.

Experience gourmet Teppanyaki ‘eat-ertainment’ with a premium à la carte menu of Japanese inspired delicacies and party favours.

Welcome 2017Sunday 1 January 2017

Start 2017 in refreshing style with a family brunch and our popular riverside international buffet dinner.

New Year’s Day Brunch at Trader Vic’s, noon–5pm.

Bring family and friends together to start off a 2017 with a celebratory feast of international flavours and indulge in the specialty Oyster Shooter Bar and festive Bloody Mary Bar just for this occasion!

Bt3,500 net per person including wine, sparkling wine, beers and cocktails.

Bt2,500 net per person including soft drinks and juices. Bt1,300 net per child aged 4-12 years including soft drinks and juices.

New Year’s Day Dinner Buffet at Riv-erside Terrace, 6pm–10pm.

The first night of 2017 offers a feast of world flavours, presented in a grand buffet.

Live entertainment as well as Tradi-tional Thai musicians and dancers on a flame lit stage, tell stories of ancient culture.

Bt2,300 net per person including draught beer and soft drinks.

Bt1,200 net per child aged 4-12 years including soft drinks.

ANANTARA RIVERSIDE BANGKOK RESORT 257/1-3 Charoennakorn Road Thonburi. Tel. 02 476 0022, http://bangkok-riverside.anantara.com.

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6 I HOLIDAY TIME Bangkok Post I Tuesday, december 20, 2016

The Siam Kempinski Hotel Bangkok is celebrating the 2016 festive season with impressive culinary offers and fantastic entertainment.

Hanuman Bar offers traditional festive hampers featuring home-made festive cookies, stollen, macaroons, marshmal-lows, jam, Christmas fruit cake and much more. Each exclusive Siam Kempinski Hotel Bangkok festive hamper is priced at Bt3,900++ per set for The Heritage and Bt6,500++ per set for The Connoisseurs and includes a special cuddly Siam Kem-pinski teddy bear as an additional gift. Personalised hampers are also available with guests selecting items from the à la carte collection.

Till 2016, join the jolly festive mood as we decorate our lavish lobby with spar-kling Christmas decorations. This festive season the hotel is joining hands with BE Health Associationi to host a series of Christmas carols presented by children from Chumchon Moobaan Pattana School in Bangkok’s Klong Toey district as part of

the hotel’s Corporate Social Responsibil-ity programme.

Celebrate the spirit of giving by visiting them at the hotel lobby and witnessing their heart-filled performances every Sunday in December. Performances on 4, 11, 18 and 24 December take place from 17.00 hrs – 17.30 hrs and 18.00 hrs–18.30 hrs. Special concerts will take place on Christmas Day (25 December) at noon and 13.00 hrs.

Siam Kempinski Hotel Bangkok’s festive culinary highlights include:

Festive Afternoon TeaHanuman Bar creates the perfect fes-

tive mood with a fabulous afternoon tea set inspired by classic European winter rec-ipes. This fabulous festive afternoon tea set consists of assorted sweet and savoury items that blend together nicely with the extensive selection of teas. The live music played by our jazz duo adds to the atmos-phere. Highlights of Festive Afternoon Tea include laugen rolls with roast turkey and cranberry jam; chive scones with smoked salmon and cream cheese; Dresdner stol-len; fruit cake; vanilla kipferl and ox eye cookies; berry trifle and other fabulous festive sweet delicacies.

Venue: Hanuman Bar and the Lobby. 14.00 hrs–17.00 hrs daily till 31 Decem-ber 2016.

Bt950++ per set (including a choice of Christmas tea or Christmas drink).

Festive Champagne PromotionDecember is certainly a month of cele-

bration and toasting. The chinking sound of Champagne glasses raised for a toast always adds a sparkle to any social event. Be dazzled at Siam Kempinski Hotel Bang-kok’s lavish setting throughout December. Enjoy a platter of magnificent chocolates or cheese with a bottle of Champagne at Hanuman Bar.

Venue: Hanuman Bar 8.00 hrs–1.00 hrs daily till 31 December 2016.

Bt4,199++ per bottle of Champagne with a choice of complimentary chocolates or a cheese platter.

Christmas Eve (Saturday, 24 December 2016)

Brasserie Europa – Christmas Eve is the perfect time of year for family gatherings and informal social occasions. Brasserie Europa presents a lavish and extensive buffet on Christmas Eve with a choice of a table in the elegant indoor restaurant or dining al fresco on the restaurant’s spa-cious terrace. Christmas Eve buffet dinner at Brasserie Europa features live-cooking stations with all the favourite traditional Christmas speciality dishes as well as roast turkey with all the trimmings, Australian beef, pan-seared foie gras, fresh seafood on ice and live stations such as whole honey glazed ham. Look for the tasty gingerbread panna cotta, traditional eggnog ice-cream and other festive desserts.

18.30 hrs–22.30 hrs. Bt4,750++ per person with free flow of

alcoholic beverages. Bt3,800++per person with free flow of

juices and soft drinks.Bt1,900++ per child aged 6-12.Sra Bua by Kiin Kiin – Take a remark-

able culinary journey on Christmas Eve that’s full of creativity and inspiration. The award-winning modern Thai res-taurant Sra Bua by Kiin Kiin presents a carefully selected eight-course set dinner menu inspired by renowned and talented Michelin-starred Chef Henrik Yde Ander-sen. Highlights include ‘Greeting from Den-mark’ with salmon tartar, dill and mustard wasabi; duck confit with hoisin and five

spices cabbage, and lobster served with kra-chai and red pepper. Dinner ends with a choice of delicious desserts such as cher-ries with sticky rice and vanilla ice-cream.

18.00 hrs–24.00 hrs.Bt3,800++ per person for the eight-

course set dinner (food only).

Christmas Day (Sunday, 25 December 2016).

Brasserie Europa –Begin your Christmas Day by indulging with your family and loved ones with a fabulous festive Christmas feast in the glamorous setting of the Siam Kemp-inski Hotel Bangkok at the famous Brasserie Europa restaurant. This amazing Christmas lunch is extended until 16.00 hrs and fea-tures roast turkey with classic trimmings, roasted whole Australian leg of lamb with boulangere potatoes, roasted root vegeta-bles and tomato jus, fresh seafood on ice and a plentiful selection of Western favour-ites prepared à la minute. The dedicated dessert room is filled with yuletide sweets and desserts such as traditional Christmas stollen, homemade Christmas cookies, Christmas trifle, gingerbread and eggnog homemade ice-cream and freshly-made

crepes. Complete your Christmas Day feast with the signature Christmas pudding and brandy sauce.

12.30 hrs–16.00 hrs.Bt4,300++ per person with free flow of

alcoholic beverages Bt3,200++ per person with free flow of juices and soft drinks Bt1,700++ per child aged 6-12.

SIAM KEMPINSKI HOTEL 991/9 Rama I Road. Tel. 02 162 9000 or email [email protected].

CIVILIZED CHRISTMAS CELEBRATIONS 

AT SIAM KEMPINSKI HOTEL BANGKOK

Delightful Christmas Celebrations 

Come celebrate and enjoy a delightful festive buffet dinner and brunch at Patummat Restau-

rant on the 24th and 25th December with your loved ones.

Fill up on Christmas cheer and deli-cious food, including Roast Turkey with Stuffing, Baked Salmon with Dill Sauce, Foie Gras, Fine De Clair Oysters, Sea-food BBQ station with Tiger Prawns & Rock Lobster, Seafood Ice Bar with Alaska King Crab, Snow Crab, Sushi & Sashimi counter, plus a special Foie Gras Cotton Candy station filled with treats that everyone will want to try.

All this, plus much, much more will be waiting for you, together with a huge selection of desserts that are guaran-teed to put you on Santa’s naughty wlist, including Christmas Stolen, Fruit Cake, Christmas Log Cake, Panna Cotta, and many Thai dessert favourites too.

On Christmas Eve, diners can expect a visit from Santa too, with gifts for all, as well as carol singers to add to the festive mood.

The Sukosol’s Christmas Eve (24 December) Dinner buffet is available for only Bt1,800 net per person and for

Christmas Day (25 December) Brunch buffet is available for only Bt1,600 net per person.

For Dim Sum lovers, why not join us at Lin-Fa Chinese Restaurant on Christ-mas Eve for dinner, where diners can enjoy Bangkok’s finest Dim Sum from our all-you-can-eat menu, with a spe-cial Peking Duck station too. Christmas

Eve Dim Sum Dinner is available for only Bt1,188 net per person.

Join us as Christmas comes to The Sukosol, Bangkok!

Tel. 02 247 0123, ext. 1810 or visit www.sukosolhotels.com or www.facebook.com/TheSukosolBangkok.

SPLENDID 2016 FESTIVITIES

Discover an exciting new way to celebrate the happiest time of the year with an exclusive programme

of festive activities at The Sukhothai Bang-kok. Spend precious time with your loved ones, family and friends and enjoy every moment as we at The Sukhothai Bangkok personally provide our world-class service and facilities for you. 

Lobby Salons21-25 December 201628 December 2016 - 1 January 2017

Festive Chocolate BuffetBt1,200++ per personSweet lovers - be sure not to miss this

very special Festive Chocolate Buffet at Lobby Salon. Besides a large variety of sand-wiches and savouries, many traditional fes-tive desserts have been prepared, including Christmas pudding, Saffron Apple Truffle Log and Swiss Cheese Fondue, plus cele-bratory Festive Whisky Hot Chocolates and the finest of imported chocolates.

ColonnadeChristmas Eve, 24 December 2016

Christmas Eve Buffet DinnerBt3,800 net per person (food only)Celebrate an unforgettable Christmas

with your family at Colonnade. Our tal-ented Chef team are preparing tempting, traditional festive dishes to provide the Christmas dining treat of your dreams, including Alaskan King Crab, Main Lobster, Rock Lobster, Whole Duck Foie Gras with Ginger and Roasted Wagyu Prime Rib with Yorkshire Pudding and Red Wine sauce. Complete this very special experience with our own Christmas pudding, Christmas Fruit Cup cake.

ColonnadeNew Year’s Eve, 31 December 2016

New Year’s Eve Buffet DinnerBt4,500 net per person (food only)Bid farewell to the final day of 2016 with

a splendid, never to be forgotten dinner. Selections include six kinds of Fresh Oyster, a Seafood Tower, Roasted Brined French Turkey with Sage and Onion Stuffing and Chestnut with Cranberry Sauce. A broad choice of desserts includes Champagne

and Strawberry Jelly. Our irresistible New Year’s Chocolate Log and Festive Whisky Hot Chocolates will also be served to com-plete your evening.

La ScalaNew Year’s Eve Connoisseur Set Menu

Bt7,000 net per person (food only)Accompany your special one as we say

goodbye to 2016 with a 7-Course Menu at revered Italian restaurant, La Scala. Chef David has created an amazing menu fea-turing Warm Boston Lobster with Baked Italian Tomato, Boiled Capon Breast, Con-somme Like a Mayonnaise with Alba White Truffle and Steamed Dover Sole, Braised Cauliflower, Rose’ Wine Bubble and Osci-etra Caviar.

Countdown on 31 December 2016All guests dining in our restaurants on

New Year’s Eve are more than welcome to enjoy pre-dinner drinks and canapes served at the Lobby Salon, and to join our count-down event at the hotel’s Garden Courtyard after dinner. Toast with champagne or your favourite drink from our open bar, together with complimentary dessert.

Then it’s time for the countdown 5…4…3…2…1 and Bang! Be amazed by a specially designed countdown show as we enter the brand new year of 2017… After that let’s continue on into The Zuk Bar. Cheers, and welcome 2017 with our vibrant live band as we enjoy drinks and dancing until the new day dawns! By the way, we also provide an “Overnight Menu” to ensure your freshness as you wake up on the first day of the year. Also remem-ber, drink, but don’t drive. Our limousine service can be reserved in advance to drive you home in total comfort and to drop you off at your doorstep!

Be sure to book a table in advance to avoid disappointment by calling 02 344 8888 or email to [email protected].

GUCCI timepieces & jewelry presents diamond timepieces

All of these precious timepieces see their bezel etched with diamonds showing a different style around the same concept. Dainty and feminine,

the two Diamantissima variants evoke a truly classical tone with elegant black lizard-skin straps, a generous diamond bezel and pretty pyramidal studs on the white mother of pearl dial. Gucci’s most enduring timepiece, the G-Timeless, sees two of its sizes elevated by a slim circle of 42 or 43 diamonds around a textured white or black mother of pearl dial. Even the sporty lines of the Gucci Dive timepieces feature diamonds, as 45 gems around the bezel bring a beautifully feminine touch to this highly wearable watch. Finally the GG2570 variant sees the precious gems extended to the lugs, creating a full pavé effect further enhanced by a crocodile strap and diamond indexes. When rendered with a stainless steel bracelet, the GG2570 shows off crisp, clean lines: the bracelet is set off by a white sun-brushed dial, dia-mond indexes and refined diamond bezel.

TROCADERO GROUP Tel. 02 163 0555. Available at: D Watch Café M fl, Siam Paragon; 3rd fl, Central Chidlom; G. fl, The Emporium.

at The Sukhothai Bangkok

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Tuesday, december 20, 2016 I Bangkok Post HOLIDAY TIME I 7

Centra by Centara Phu Pano Resort Krabi is an oasis of peace and tranquillity set amidst the famously lush green limestone formations of Krabi. Ao Nang Beach can be reached within a short drive, and Krabi International

Airport is just 35 minutes away.The contemporary design of the resort blends

seamlessly with the environment, creating a modern yet welcoming atmosphere. Guest rooms have living spaces ranging from 24 to 49 square metres plus a balcony looking out to the surrounding limestone cliffs or towards the resort’s swimming pool. The spacious family residences can accommodate up to three adults and two children with bunk beds and separate living area. Each room has a full array of amenities, including complimentary wireless internet access.

Relax by the pool amid greenery while your children enjoy the separate children’s pool. A fitness centre is available to stay in shape. Krabi town and other interest-ing sites are within easy reach. The resort’s complimen-tary shuttle service takes guests to Ao Nang Beach to laze on the fine sand by the sea. Other outdoor activities include cycling, snorkelling and diving.

Mix Bistro, the resort’s all-day dining restaurant, serves bountiful buffet breakfast spreads featuring dishes from around the world. A tempting range of international and Thai dishes is served for lunch and dinner. Sit outside in the fresh air or inside in air-con-ditioned comfort.

Centra by Centara Phu Pano Resort Krabi welcomes small groups for meetings or business functions. The garden area is perfect for cocktail receptions and coffee breaks against a background of lush tropical greenery.

CENTRA BY CENTARA PHU PANO RESORT KRABI Tel. 075 607 888 - 9 Email: [email protected] CENTARAHOTELSRESORTS.COM/CPP

A taste of paradise Krabi-style

at CENTRA BY CENTARA PHU PANO RESORT KRABI

Discover ‘Santa’s Enchanted Forest’ theme Duc de Praslin Belgium chocolate creations

Share the Christmas Joy with friends and family throughout December with fine chocolate creations from

Duc de Praslin Belgium.Our Chef has whipped up various choc-

olate products inspired from traditional Christmas flavors to satisfy all chocolate lovers, and many chocolate gift boxes to share with your friends and family during this festive season. The Christmas collec-tion will be available for purchase at Duc de Praslin Belgium shops from 7th December 2016 to 5th January 2017.

Under the theme of “Santa’s Enchanted Forest,” find hand-crafted Chocolate Mendicant Christmas Trees embellished with snow and stars, Chocolate Snowmen covered in snow, many sized gift boxes with pralines and truffles with Christmas inspired fillings, cute chocolate lollipops, mini reindeers and must-try fruit cakes. Plus hampers in large and small sizes. Pick products from a range for us to design in a Christmas hamper to impress your friends and family.

AVAILABLE:Bangkok: Factory shop, Sukhumvit

49-14, Tel. 02 381 6691 ext. 49, G floor, RSU building, corner of

Sukhumvit 31 (BTS Prompong) Tel. 02 258 3200.

2nd floor, Silom Complex (BTS Silom). Tel. 02 632 1783

G floor, The Promenade, Ramindra Road Tel. 02 108 5156.

PROMOTION BOOTHS:G floor, Gaysorn Plaza till 6th Jan, 2017Promotion Market Hall, G floor, Siam

Paragon till 5th Jan, 2017Promotion Market Hall, B floor,

Emquartier till – 5th Jan, 2017Chiang Mai: 117 Bamrungrad Road,

Watgate (close to The Prince Royal’s Col-lege and McCormick Hospital). Tel. 053 244 631.

Phuket: 2nd floor, Central Festival Phuket. Tel. 076 248 090.

Pattaya: 5th floor, Central Festival Pat-taya Beach. Tel. 038 043 329.

SAVOUR THE FESTIVE FLAVOURS

Indulge the spirit of the festive season with your loved ones sharing culinary happenings at Plaza Athénée Bangkok, A Royal Méridien hotel.

Gala Gourmet New Year’s Eve Dinner Buffet (18.30-23.30)

Build up to New Year with unrestrained indul-gences in the finer things in life. Interact with spe-cialist-manned live stations and explore lavish dis-plays of our international chefs’ party piece dishes as the wine flows freely. Our live 05-piece band rocks the evening all the way to 01 am and our party sets invite further immersion in the celebrations. Lots of lucky draw prizes must be won!

Bt4,500++ per person including free flow wine, beer and selected beverages.A Brighter Future Begins with New Year’s Brunch (12.00-15.00)

Get the New Year off on the right foot with a New Year’s Day Brunch feast for all the senses. Savour special dishes you rarely see with your close con-fidants + family. You’ll love all the live stations and perfectly prepped delicacies from around the world. As maestro Jean François’s piano fills the air with timeless melodies, amazing celebratory adven-tures await.

Bt2,400++ per person including drinking waterAdditional Bt1,100++ for free flow bever-

age packages.Sheer New Year’s Eve Dinner Splendour (18.00-23.30)

Talk-of-the-town Chef Roxanne + team ensure a night to savour with a virtuoso 07-course set menu featuring premium products prepared to perfec-tion. Ideal for couples, a complimentary bottle of Bottega Gold is included for 02 paying guests, + Jean François, as ever, tugs the heart strings with his fleet-fingered piano playing, including your nostalgic requests.

Bt8,850++ per person including 7-course set dinner with one complimentary bottle of Bottega Gold for two paying guests.

Additional Bt4,400++ per person for wine paringParty into New Year in Style at The View

Get your New Year Party started by the pool and continue through the countdown. Pick up the tempo with live entertainment + our guest DJ.

The party starts at 22.30 hrs and continues through 01.00 hrs on day 1, 2017.

Free flow beverage packages start from only 1500++ per person.

The Rain Tree Café Level G12.00–15.00 hrs (Brunch 25 December)18.00–22.30 hrs (Dinner)The Reflexions Level 0318.00 – 22.30 hrs (24 and 25 December)18.30 – 23.30 hrs(31 December)The View 22:30 – 01:00 hrs (31 December 2016 – 1 January 2017).

Tel. 02 650 8800 or e-mail [email protected] or visit plazaatheneebangkok.com, lemeridien.com/plazaatheneebangkok.

at Plaza Athénée Bangkok, A Royal Méridien

Page 8: Holiday Time - Student Weekly · Holiday Time Bangkok Post ... Valrhona is premium French fare, and this dish comes with a seasonal ... and German-recipes, including house-

Häagen-DazS treats ice cream fans with two NEW ice cream flavours, one of which is a Limited Edition this season.

On the season’s menu is the Dark Choc-olate & Almonds (new), Honey Walnut & Cream (limited edition) and the all-time fan favourite Macadamia Nut for the ultimate nut indulgence.

The NEW Dark Chocolate & Almonds is a dream come true for all chocolate lovers featuring an incredibly smooth and intense 70% dark chocolate ice cream combined with melt-in-your-mouth decadent pieces of fudge and deliciously crunchy caramel-ized almond pieces.

A golden treat awaits in the Limited Edi-tion Honey & Walnut. Deliciously crafted with real warm and amber honey from Spanish Honeybees swirled in Classic Milk ice cream with crunchy European

walnut pieces. The delicate floral honey notes work harmoniously with the crunchy bitter walnuts so you’ll drift away to a world of sweet pleasure with every crunchy, creamy mouthful.

The iconic Macadamia Nut needs no introduction. A longtime favourite, the macadamia nuts are delicately selected from groves in South Africa and Hawaii, then roasted to perfection to create a rich, buttery and smooth Macadamia Nut ice cream.

Ice cream aficionados can also enjoy the new ice cream flavours with in-store creations. Customers at the stores can enjoy the White Chocolate Bombe where warm dark Belgian Chocolate sauce melts over the handcrafted white Belgian Chocolate bombe revealing scoops of our new flavours (Dark Chocolate & Almonds and Honey Walnut & Cream) as well as the iconic Macadamia Nut and Coffee ice creams;

or indulge in mini scoops of ice cream and fruit dipped in warm Chocolate-Ha-zelnut sauce with the Christmas Fondue. For something heartwarming, customers can have the Toffee Nut Latte made with Macadamia Nut ice cream with a shot espresso. On top of that, there is a Christmas

Meringue Cake shaped like a Christmas tree filled with the new Dark Chocolate and Almonds, and Vanilla ice cream.

All new products and creations are available at all Häagen-Dazs™ outlets now. The pints are priced at Bt359 each and the Christmas Meringue Cake is Bt1390.

8 I HOLIDAY TIME Bangkok Post I Tuesday, december 20, 2016

Introducing two NEW ice cream flavours from Häagen-Dazs

DINE & WINEDiscover Nut Indulgence

The snow falls silently ...The anticipation to see friends and family again only intensifies as you pack. The 32-liter capacity offers just enough space for spending the holi-days at home. Abundant Christmas pre-sents can be securely transported in the spacious Salsa Sport Multiwheel®. RIMOWA wishes you a Merry Christmas!