THE ST. REGIS CULINARY SHOWCASE

| October 7, 2014 | 0 Comments

Featuring the cuisine of 8 chefs from St. Regis Hotels from around the world 14th – 19th October 2014

Gourmet Week_resize

The St. Regis Bangkok presents a rare gourmet experience as 8 outstanding St. Regis chefs from around the world come together to present the very best of their craft. Executive Chefs from St. Regis hotels in Bal Harbour (Miami, USA), Saadiyat Island (UAE), Abu Dhabi, Singapore, Osaka and Bali will team up with our very own Bastian Mantey and Carlo Valenziano from The St. Regis Bangkok to specially prepare an unmatched culinary experience for dinner from 14th – 19th October 2014

Embracing the global St. Regis Aficionado program that provides private access to the world’s specialists in food, wine, fashion, art, sport, philanthropy, spa and relaxation, this exclusive  dinner will showcase signature flavours from these experienced chefs, each a master in his own specialty cuisine.

Gunnar Mueller_Osaka_resize

Gourmet Showcase at VIU, Level 12

Available from 14th – 17th October 2014

  • 3-course set dinner at baht 2,900++
  • 6-course set dinner at baht 3,900++
  • 3-course set dinner pairing wine at baht 4,500++
  • 6-course set dinner pairing wine at baht 5,900++

Specially prepared by 3 St. Regis Chefs:

  • Executive Chef Bastian Mantey, The St. Regis Bangkok
  • Executive Chef Daniel Nuss, The St. Regis Abu Dhabi Saadiyat Island
  • Executive Chef Gunnar Mueller, The St. Regis Osaka

HANDMADE MUSHROOMS RAVIOLStefano_Abu Dhabi_I_resize

Italian Extravaganza at Jojo, Level 1

Available from 14th – 17th October 2014

  • 3-course set dinner at baht 2,900++
  • 6-course set dinner at baht 3,900++
  • 3-course set dinner pairing wine at baht 4,500++
  • 6-course set dinner pairing wine at baht 5,900++

Specially prepared by 3 St. Regis Chefs:

  • Chef De Cuisine Stefano Viola, The St. Regis Abu Dhabi
  • Executive Sous Chef Fabio Granata, The St. Regis Singapore
  • Executive Sous Chef Carlo Valenziano, The St. Regis Bangkok

Agung Ardiawan_Bali_Pan seared deep sea scallop U10 Sweet corn velvet, parmesan tuille, vani..._resize

Champagne Dinner at Decanter, Level 12

Available from 15th – 16th October 2014

  • 4-course set dinner without champagne at baht 3,500++
  • 4-course Champagne Dinner with champagne at baht 7,900++

Specially prepared by Executive Chef Agung Ardiawan, The St. Regis Bali

Antonio Bachour_Bal Harbour_Coconut  Panna Cotta with Passion Fruit and Coconut Sorbet_resize

Sweet Delights at The St. Regis Bar at Level 12 and The Lounge at Level 1

Available on 14th – 19th October 2014 from 2.00pm – 6.00pm

Afternoon Tea set for two at baht 1300 ++

Special prepared by Executive Pastry Chef Antonio Bachour, The St. Regis Bal Harbour – named by Dessert Professional Magazine as one of the “Top 10 Pastry Chefs in America” in 2011

Audrey Chan_Singapore_Deep-fried Cod Fish with Potato Mousseline_resize

Gourmet Sunday Brunch at VIU

Available on 19 October from 12.30pm – 3.30pm

  • Baht 3,500 ++ per person includes free flow of soft drinks, coffee and tea.
  • Baht 4,700 ++ per person includes an unlimited wines, martinis and Bloody Mary

Special highlighted recipes prepared by all 8 St. Regis Chefs

 

For further information or to make a reservation, guests can contact VIU at 02-207-7777 or email fb.bangkok@stregis.com.

Agung Ardiawan_Bali_Slow poached Marble Goby fillet - red slipper lobster_resize

You may also like:

About the Author:

vasin Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
Filed in: Promotion
×

Post a Comment