Culinary Connoisseur Highlights At Siam Kempinski Hotel Bangkok

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Siam Kempinski Hotel Bangkok presents magnificent culinary connoisseur highlights for November.

Siam Kempinski Hotel Bangkok’s culinary connoisseur highlights include:

Celebrate Thanksgiving and Loy Krathong on Thursday, 22 November 2018 

Brasserie Europa invites families and friends to celebrate Thanksgiving on Thursday, 22 November 2018 with a sumptuous international buffet dinner featuring Executive Chef Stefan Trepp’s exclusive home-made roast turkey and traditional trimmings from 18:30 to 22:30. The dinner is priced at THB 2,100++ per adult (half price for children age 6-12 years).

For a free-flowing selection of alcoholic beverages, juices and soft drinks, add THB 1,150++ per person.

This time-honoured feast features slow-cooked butterball Turkey with traditional stuffing and gravy, roasted U.S prime rib with red wine jus, roasted leg of lamb with mustard and herbs, flambé wood- baked salted codfish, plus Maryland crab cake with chipotle sour cream served as pass-around items.

The buffet also includes Brasserie Europa’s fabulous ‘Seafood on Ice’, with rock lobster, tiger prawns, scallops (in shells), oysters, and mussels with traditional condiments. The extravagant dessert station is a fitting finale to this annual Thanksgiving celebration, with traditional pumpkin pie, pecan pie, red velvet cake, caramelised cream puff with cranberry cream, raspberry pavlova, a premium ‘Dulcey’ chocolate fountain, along with a variety of dessert condiments and American doughnuts.

Thursday 22 November is also a special day this year in Thailand’s national calendar. Loy Krathong is a festival celebrated throughout the nation that honours the goddess of water. To celebrate Loy Krathong, Brasserie Europa presents a special selection of Thai dishes as part of the international buffet dinner on 22 November 2018.

These dishes will be served on the restaurant’s terrace, include famous Thai appetizers like yum-som-o (pomelo spicy salad), and a BBQ station featuring dishes such as moo-ping (pork skewers), gai-yang (grilled chicken), Northern sausage and all-time Thai favourite dish, Som-tam (Thai papaya salad), as well as massaman curry and Thailand’s famous tom yam goong (hot and sour Thai soup with shrimp).

Every table will receive one complimentary Kra-thong (decorated with elaborately-folded banana leaves, incense sticks, and a candle) to be folded in the hotel’s free-form swimming pool.

For more information or to make a reservation, please call +66 (0) 2 162 9000

email: brasserie.siambangkok@kempinski.com

Michelin starred al fresco dining experience at Siam Kempinski Hotel Bangkok highlights benefits of fresh produce (29 and 30 November 2018)

Internationally acclaimed restaurateur, Chef Henrik Yde Andersen, whose gastronomic empire includes more than 20 well known establishments, brings his personal take on vegetarian fine dinging to Bangkok.

The visionary chef behind the Michelin starred restaurant Sra Bua by Kiin Kiin, presents a new limited-time-only, six-course tasting menu and Chef’s Table with paired wines. Served in the lush green gardens of the Siam Kempinski Hotel Bangkok and surrounded by mature trees and unique plant life, Chef Henrik presents his Chef’s Table tasting menu on the evenings of 29 and 30 November 2018.

“I will be selecting the freshest of produce to create dishes that offer exceptional flavour and that are an integral element of healthy living,” explains Chef Henrik Yde Andersen.

“This new tasting menu demonstrates effectively that meat is not an essential part of our daily diets and that vegetarian cuisine can offer you a gourmet experience on the level of any traditional menu. I want to encourage our guests to look more closely at the many benefits of consuming fresh produce and the good fortune we have here in Thailand, where the soil provides so generously of itself.”

The special Chef’s Table dinners on Thursday 29 and Friday 30 November include live cookery demonstrations by Chef Henrik as he shares details of the ingredients and produce used in each course, and serves the guests personally. It will be available for 12 diners only each evening, as Chef Henrik intends it to remain a personal dining and learning experience.

Menu highlights include salt-baked celeriac served with butter, whisked miso, ginger and chives; tomato tartar; mushroom barlotto – a creamy corn risotto with chocolate and mushroom juice.

With each dinner limited to 12 guests, early reservations are strongly recommended. Priced at THB 3,800++ per person including wines.

In the event of inclement weather, the dinners will be held at an alternative location within the hotel.

For more information or reservations, please contact Sra Bua by Kiin Kiin on +66 (0) 2 162 9000 or email: srabua.siambangkok@kempinski.com