Thailand Dinner

Bailliage of Bangkok Rattanakosin, Thailand
Bangkok, August 17, 2023

A night to remember
" we were treated to a procession of dishes invigorating enough to revive even the most wilted of palates "

As temperatures soar to new heights, alleviated only by the occasional torrential downpour, you can say that Bangkok is having a somewhat ‘cruel summer’ (please forgive the Taylor Swift reference).

With that in mind, Chaîne members were quite happy to quit the relentless heat of the street for the salubrious surroundings of the Anantara Siam Hotel downtown.

We were welcomed by copious flutes of Champagne and silver trays laden with tasty nibbles. At dinner we were treated to a procession of dishes invigorating enough to revive even the most wilted of palates.

The group was seated at a long table dramatically set with a black tablecloth, silver plates and masses of hydrangeas. Melding the ingredients and techniques of the continent with Japanese touches, the kitchen treated diners to a heady selection of courses all of which were perfectly prepared.


Pâté de campagne
on sourdough toast with fig jam
Polenta croquette with tomato dip
Champagne Larmandier-Bernier ‘Latitude’ Extra Brut


French goat’s cheese
roast candied beetroot, mâche leaves
Château Haut Selve Blanc 2020
Graves, France

Hamachi carpaccio
lemon vinaigrette, remoulade cream
Château Haut Selve Blanc 2020
Graves, France

Lobster bisque
scallops, squid, lemon zest
Bourgogne Blanc 2020
Domaine Michel Bouzereau et Fils - Burgundy

Pan-seared Chilean sea bass
mushroom and barley risotto, green pea puree
baby broccoli, glazed mushrooms, mushroom sauce
Marsannay ‘Les Favières’ Rouge 2017
Domaîne Olivier Guyot - Burgundy, France

Limoncello sorbet

Australian Wagyu grade 5 “Tajima” tenderloin
Belgian-style chargrilled cauliflower purée
parsley sauce, Bordelaise sauce
Château Batailley 2016
Pauillac 5th Growth

Peach and strawberry meringue
strawberry chocolate, white peach curd
yellow peach, vanilla crème anglaise

Tea and coffee
chocolate mignardises

The highlight of the evening - besides the fruity meringue dessert, of course - was the tranche of Australian grade 5 Wagyu paired with lightly charred cauliflower puree and Bordelaise sauce. The dish was only outdone by the Pauillac 5th Growth wine.

Chawadee Nualkhair
Vice-Conseiller Gastronomique

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