Culinary worlds combine at The Okura Prestige Bangkok
Two top chefs at The Okura Prestige Bangkok are merging their culinary styles and skills to present an exclusive menu that combines the contrasting flavours produced by kitchens in Japan and in the West. “Yamazato restaurant Master Chef Shigeru Hagiwara and chef de cuisine Henry Jordan present their ‘Living Kitchen’ menu comprising six courses that reflect and combine Japanese tradition with Western modernity,” explains the hotel’s Culinary Director Thomas Jakobi. “It will be fascinating to watch two top chefs at work in the open kitchen at Elements where guests enjoy an ‘up, close and personal’ dining experience.”
The ‘Living Kitchen’ menu starts with amuse-bouche created by Chef Hagiwara and Chef Henry. Chefs then take turns to serve their own speciality dishes such as Japanese seafood impressions and grilled alfonsino from Master Chef Hagiwara. Chef Henry will impress you with duck foie gras and Progression of Wagyu MB 9. As part of this unforgettable meal, The Pastry Chef will serve Shirakabe MIO sorbet in order to tantalise your taste buds. This amazing dinner ends with a Hokkaido cheesecake – made from Chef Hagiwara’s secret recipe, followed by petite fours from our Pastry Chef.
Some of the dishes in the menu
Japanese Seafood Impressions: Suizenji laver, lotus rhizome, gelee of balsamic Duck Foie Gras: pistachio brittle/genois, blood orange flood Grilled alfonsino: spicy garlic, kamo eggplant, white radish sprouts
Progression of Wagyu: rib eye, tartar, beef cheek raviolo
Hokaido Cheese Cake: sudachi cream, micro yuzu macaroon
The ‘Living Kitchen’ menu will be available for dinner on 5 – 6 September 2014 from 6:00 pm – 10:30 pm at Elements restaurant, located on the 25th floor of The Okura Prestige Bangkok. The six-course menu, plus amuse-bouche and petite fours, is priced at Baht 3,800++ per person. Reservations are recommended. Please call 02 687 9000 or email firstname.lastname@example.org.