Holiday Time - student- Time Bangkok Post ... presented in a fairy tale ... on thirty-two, with fables of yore on an enchanted menu

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  • Holiday TimeBangkok Post

    Read more news at ThuRsday, decembeR 8, 2016

    Sofitel Bangkok Sukhumvit hotel cel-ebrates world literary heritage with a most uncommon and intriguing festive dining experience of unparalleled gas-tronomic flair, presented in a fairy tale theme inspired by the works of such renowned authors as Aesop, Brothers Grimm and Han Christian Andersen.

    Hosted by LAppart Sofitel Sukhum-vits fabled French Bistro, the Christmas Eve 5-Course Fairy Tale Dinner Menu blends the timeless enchantment of childhood tales with the kitchen skills and singular cooking talents of Chef de Cuisine, Chef Jerome Deconinck and his team, for a unique and innovative epicurean odyssey.

    The parable-peppered dining experience begins with an Amuse bouche of Crispy Truf-fled Camembert Aumoniere based on The Fox and the Crow, a story which teaches us to be wary of flatterers at the risk of losing our cheese. But unlike the vainglorious crow, LAppart assures guests curd security, with the pungent browned-melted cheese safely ensconced within a pastry cup aumoniere and served in the original rustic wooden Au Lait Cru packaging.

    No sooner did the wily fox beat a hasty retreat with his plundered morsel than did Little Red Riding Hood come skipping merrily through the woods bedecked in her namesake crimson cloak, imaginatively reproduced here as a quartet of Foie Gras Lollipops, with raspberry and sherry gelee representing the titular hoodie. The minimalistic dish is served in an eco friendly, live-growing wheatgrass terrarium, each bite-sized pop resplendent in its diminutive crimson chapeau.

    Tragically, the amphibian star of the Princess and the Frog here a seared Scallop and Frog Beignet does not fare as well as his literary

    Twas the night before Christmas,

    Sofitel Bangkok Sukhumvits LAppart French Bistro dreams

    up a fairytale Christmas Eve dinner

    and makes it all come true

    Christopher Lombardi

    counterpart. But guests will certainly be tucking in happily ever after to the tender, breaded frog legs and plump Hokkaido shellfish medallions, served on a bright green lily pad of parsley bar-lotto (that is, barley health-consciously standing in for risotto) and wisp garlic emulsion pond mist.

    The Apartment on thirty-two, with fables of yore on

    an enchanted menu

    z Continued on page 2


  • 2 I HOLIDAY TIME Bangkok Post I Thursday, december 8, 2016

    Celebrate Christmas Eve with the best Christmas packed full of delicious food and magical memories at The Glass House Res-taurant, Eastin Grand Hotel Sathorn Bangkok.

    On both Christmas Eve and Christ-mas Day 2016 our team of chefs will be offering an international buffet of such magnitude that the table will be groan-ing under the weight of the sumptuous goodies on offer!

    Highlights include a selection of seafood on ice including Alaskan king crab legs, snow crabs, sea crabs, river prawns, New Zealand mussels, pan-seared foie gras, a traditional roast turkey and roast ham station, grilled rock lobsters, crispy duck legs with orange & lemon sauce, lobster bisque, imported cold cuts, a wide selection of Thai, western and Japanese favourites, a pasta bar and if you have enough room left after all that a dessert corner to die for!

    So The Glass House at Eastin Grand Sathorn cordially invites you to enjoy a Christmas to remember for you, your family and friends.

    Christmas Eve (24th) Dinner Buffet is available at Bt1,900 net, Bt2,200 net including soft drinks and beer and Bt2,500 net including free-flow wine. Christmas Day (25th) Lunch and Dinner Buffet featuring traditional roast turkey and ham station is

    available at Bt1,650 net, Bt1,950 net including soft drinks and beer and Bt2,250 net including free-flow wine. Children under 12 years old receive a 50% discount on the buffet.

    Tel. 02 210 8100 or e-mail:

    The Best Christmas Buffet

    at The Glass House, Eastin Grand Hotel Sathorn


    z Continued from page 1

    A tale of emergent beauty and the perils of judging others on appearances alone, the story of The Ugly Duckling is the inspiration for the Pan-roasted Duck fillet, its grill-dark-ened coat masking a rosy-rare inner beauty and the dishs flavour blooming into a hand-some melange of sauted red apple, black sesame cream and black pepper tuile.

    The Pre dessert course arrives in a petit valise in the form of a (hand-made) gin-gerbread house, but the actual Afters treat isnt the cookie-constructed bungalow of legend, but rather the couple residing within. With a flourish, Hansel and Gretel emerge from the houses roof Hansel an aperitif glass of Passionfruit, gin and vodka jelly, and sister Gretel a Ginger-bread espuma (note: actual gingerbread in foamed form) with orange gelee and cinnamon, topped with a thyme-infused disc of sugar-crunchy.

    Twas the night before Christmas,

    The Apartment on thirty-two, with fables of yore on

    an enchanted menu

    whack and gleefully pick through the resultant chocolatey rubble and confec-tionary debris.

    After all is said and done and eaten, coffee and loose leaf teas are served with a platter of delightful yuletide-themed mig-nardises including chocolate truffles and meringue snowmen.

    Translated from French as the apart-ment, LAppart is not so named lightly. The sprawling 32nd-floor venue is an exact, fully functioning re-creation of a chic Paris apart-ment complete with living room, library-bar, city-view balcony and seating-enabled show kitchen, all inspired by the designs of pioneering 19th century French city plan-ner Georges-Eugne Haussmann.

    The strikingly authentic dcor bears all the trappings of a high end Paris-ian flat, right down to the finest detail: gleaming oak wood furnishings, black and white chequered floors, burgundy hued walls and whimsical, antique-look

    bric-a-brac highlight the distinctly Belle Epoque vibe.

    LApparts eminently talented Chef Jerome spent his professional formative years in his native France, learning the finer points of French cooking at La Ciboulette under Michelin star chef George Paccard, later serving as Chef de Cuisine at La Pe rgoiese in Tokyo.

    5-Course Christmas Eve Fairy Tale Dinner at LAppart.

    December 24th 2016.7.00pm Late.Bt3,990 ++ per person.Bt5,790++ per person with wine


    SOFITEL BANGKOK SUKHUMVIT 189 Sukhumvit Road Soi 13 - 15. Tel. 02 126-9999 ask for LAppart. Email: Website:

    The transparent sugar shard remains unseen until tapped with a spoon, creat-ing an uncanny black ice layer effect, as on a frozen-over skating pond in the dead of winter.

    The grand finale Dessert Sofitel Sukhumvits Bche de nol 2016 is as much of a triumph of artistic and techni-cal skill as it is an adventure to tuck into. Presented as a hand-moulded, 54 per-cent-cocoa chocolate shell cast from a length of actual bamboo stalk, this candy log treasure chest is bursting with sweet-tooth satisfying goodness. A peek inside reveals Passion fruit marshmallow fluff rolled in Mango jelly, while Fresh mango and Coconut mousse sorbet complete the balance of tart and sweet. Bits of rice crispy and a cookie crumble sand bar provide a crunchy textural counterpoint to the dishs overall smoothness. Diners can gracefully lift off the logs top half and daintily spoon out the contents, or simply give it a good

    Once upon a wonderland, a French fairytale story-book told a story of a City of Angels, and in this most wonderful time of year, SO Sofitel Bangkok reinterprets this magical tale through the annual Bche de Nol yule log Christmas tradition.

    The festive season is about bring-ing people together over enchanting moments, and Sofitels Art De Nol helps to recreate this magic in our hotel during holiday season, said Mr. Yves Mudry, General Manager of SO Sofitel Bangkok.

    The architecture of SO Sofitel Bang-kok draws references from a treasured

    hardback book, a design feature per-fectly suited to this years Once Upon a Time concept for the 2016 festive season. Similarly, guests visiting SO Sofitel Bangkok are invited on a jour-ney into the pages of a French fairytale book, with stories spun with elements of traditional Thai culture.

    Sitting atop a page of the open book is perhaps the most striking feature of SO Sofitel Bangkoks Bche de Nol 2016 the head of Ravana, rising from the pages of the story. Also known as Thotsakan from the Ramayana epic, the protector giant also stands guard at Wat Arun, the Temple of Dawn, in Bangkok. Hence, the deity is used to symbolize a

    welcome to SO Sofitel Bangkok.Adding drama to the pastry mas-

    terpiece are traditional Thai motifs, bringing the fairytale to life. Beneath the artistry, the magic of both worlds are told through ingredients, with a decadent French sponge choc-olate cake base complemented with an indulgent coconut & kaffir lime cream.

    Dating back to the 6th century, the tradition of yule logs began with the burning of freshly-cut wood when families would come together for a festive gathering over the Christmas holiday. Centuries later, Parisian bakers revived this custom in the form of log cakes, a tradition Sofitel

    has carried into the 21st century.Staged every year, a Sofitel Bche

    de Nol log cake design contest offers pastry chefs stationed in Sofitel hotels around the world the chance to unleash their creative flair and out-do each other in the name of friendly competition.

    SO Sofitel Bangkoks Bche de Nol 2016 will be available at Chocolab until 1st January 2017. Guests can also have a delicious happily ever after of their very own for Bt3,900 net with 48 hours advanced notice.

    To order, please contact 02 624 0000 or email:

    SO SOFITEL BANGKOK BCHE DE NOL 2016Captures the Magic of the festive season

  • Thursday, december 8, 2016 I Bangkok Post HOLIDAY TIME I 3

    20 minutes north of Phuket International Airport. akyra Beach Club Phuket com-prises 42 stylish rooms and suites, plus 17 elegant villas, all set amid inspiring natural surroundings.

    Designed with contemporary Thai influ-ences and an eye on the stunning location, the resorts well integrated, exclusive spaces all offer private balconies or garden ter-races, with uplifting sea and sunset views an integral part of the stay.

    Living up to its name, akyra Beach Club is a sophisticated oceanfront dining and social hub furnished with cushioned caba-nas and luxury loungers surrounding an enticing beachfront pool. The upscale frill and bar serves delectable comfort cuisine sourced from the land and sea, with live DJs, music and dance performances adding to the beachside allure. The Upper Deck restaurant serves up panoramic sea views from a choice of indoor and al fresco dining spaces to enhance the flavours of the res-taurants fine fare.

    The CLUB akyra offers Cocktail Work-shop, cycling, surfing, diving, golfing and boating to suite all guests palate. Far from the bustle of everyday life, guests can experience the enriched scenic views and the natural beauty of the akyra Beach Club Phuket.

    AleentA HuA Hin-PrAnburi resort & sPA

    Aleenta Hua Hin Resort & Spa in Pranburi is the pioneer and award winning boutique luxury resort with a concept that perfectly embodies an Outside Living In philoso-phy. Situated on the pristine and golden sand stretch of Pak Nampran Bay, Aleenta Hua Hin Resort is a mere 2.5 hour drive south of Bangkok, and 35 minute drive south of Hua Hin City Center. This special boutique luxury resort and spa features 25 unique resi-dence, most with a private pool. Each suite is located within steps of the beach and offers

    commanding views of the stunning sunrise sea view of the Gulf of Thailand. Experience the innovative yet comfort lunch and dinner menu at The Cellar, a celebration of home grown and local produce for both Thai and international favourites.

    All the ingredients for each dish are sourced both organically and from within a 30km radius of the resort. Indulge your senses and experience Ayurah, the Epicu-rean Spa where a philosophy of Eat Well, Live Well, Be Well, Look Good in-forms

    the treatments and services offered. Aleenta Hua Hin also offers a perfect location for a romantic beach wedding and honeymoon with its beautiful and pri-vate setting. An onsite wedding planner is available to help create the most magical celebration whether it is a honeymoon, wedding, or renewal of vows.

    Tel. +66 (0) 2 514 8112 Email:,

    The festive season is a magical time of year, to be shared with friends, family and loved ones. Discover the elegance and luxury of Christmas at The St. Regis Bangkok, with a variety of seasonal promotions and menus at their restaurants and bars. Each venue offers a uniquely memorable experience with unrivalled views, exceptional service and outstand-ing cuisine. From lavish festive buffets to authentic Christmas-inspired Italian fare, The St. Regis Bangkok boasts something for everyone.

    JOJO the contemporary Italian res-taurant and bar, on the ground level of The St. Regis Bangkok. Celebrate Christmas Eve & Christmas Day with an extravagant, contemporary Italian five-course menu, accompanied by a thoughtful and creative optional wine pairing.

    Christmas Eve & Christmas Day Dinner At Jojo

    Thursday 24 December and Friday 25 December.6.00pm 10.30pm.5-Course Set Dinner Menu.Bt3,500++ per person (food only)Bt5,500++ per person with wine pairing. Featuring the Christmas Choir on 24th

    December from 6.00pm-8.00pm.

    Chef Stefano Merlos special festive menu:Scampi E Manzo Ai Pistacchi.Sea red scampi, beef carpaccio, bronte

    pistachio cream.Pinot Grigio, Livio Felluga Colli Orien-

    tali, Friuli.Cotechino Con Spuma Di Castagne

    Allo Zenzero.Traditional festive pork sausage with

    chestnut espuma.Pietradolce Etna Rosso I.G.T. Sicily.Risotto Alle Cime Di Rapa, Bottarga Di

    Tonno, Pane Fritto.Risotto with turnip greens, tuna bottarga,

    bread crumble.Feudo Maccari Saia I.G.T. Sicily.Filetto Di Cervo, Radici Invernali, Sala

    Al Melograno.Venison loin, winter vegetables and

    pomegranate reduction.Cantina Terlano Montigl, Pinot Nero

    Reserva, Alto Altige.Or Triglie Di Scoglio Con Patate, Chinotto

    Candito E Olive Infornate.Red mullet, crushed potatoes, candied

    chinotto and roasted black olives.Vietti, Roero Arneis D.O.C.G. Castiglione

    Faletto, Piedmonte.Cannalo Alla Siciliana, Gelato Alle Man-

    dorle, Fichi Dindia Coulie.

    Traditional Sicilian Cannolo, almond ice cream, prickly pear coulis.

    Pitars, Prosecco Rose Dry.VIU a distinctive, stylish restaurant

    on the 12th floor, with captivating views of the Royal Bangkok Sports Club and the city beyond. On Christmas Eve and Christ-mas Day, feast on a lavish contemporary, international buffet of the freshest imported seafood, traditional festive roasts and culi-nary favorites.

    Christmas Eve & Christmas Day Buffet Dinner At Viu

    Thursday 24th December and...


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