From the inception of our young Bailliage we wanted to shine a light on the myriad of fine cuisines that make up the tapestry that is Bangkok’s dining scene. One of the finest is surely Lebanese, the “jewel of the Eastern Mediterranean”, studded with bright, punchy flavours coaxed from ingredients with first-class cooking techniques.

Luckily for us, our very own Maître Rôtisseur Hassan Farran is one of those artists able to show us the brilliance of the cuisine of his homeland. What followed was a veritable parade showcasing the dishes of Lebanon’s capital Beirut, the “Cedar City”.

RECEPTION

Shawarma, lamb kibbeh, eggplant fatteh
baba ganouch, vine leaves, sambousek
fattayer, feta watermelon
Villa Conchi Cava Brut Rosé - Spain

MENU

Snacks
Hummus, moutabal, walnut muhamara, tabouli
Ksarak Eau de Vie - Chateau Ksara, Lebanon
(Triple distilled with fresh green aniseed)

Cold starter
Kibbeh nayyeh
traditional Lebanese beef tartare
whipped garlic, caviar
Ksarak Eau de Vie - Chateau Ksara, Lebanon

Hot starter
Langoustine, falafel
tahini, chili, cilantro oil
Chablis 1er Cru ‘Les Vaucopins’ 2021
Domaines Albert Bichot, Burgundy

First main course
Mediterranean wild seabass
Harra sauce
Condrieu ‘Les Mandouls’ 2017
Domaine Ferraton, Northern Rhône

Second main course
12-hour lamb shoulder
freekeh, vegetables, lamb jus
Chateau Ksara ‘Chateau Rouge’ 2017
(Bordeaux blend with a splash
of Mediterranean sunshine)

Dessert
Aish Al Saray
strawberry compote, honey caviar

Baklava with tea and coffee

Well-known standards were supported by lesser-seen gems like the kibbeh nayeh. Other flourishes including the langoustine and Mediterranean-style sea bass. All capped off with the stunning 12-hour-cooked lamb shoulder.

Molchaya Techapaibul
Bailli