| March 2, 2016
Sofitel So Bangkok is shaking up the BKK culinary scene with a relaunch of Park Society, putting the “SO” into “SO-cial dining and wining.” They say if ain’t broken, don’t fix it, but there’s nothing wrong with an occasional R&R (revamp & refresh), oui?

The sky-high culinary creativity stays the same, but the award-winning restaurant is infusing a down-to-earth social buzz with the help of tempting sharing menu options. Highlight dishes which reflect the eatery’s “modern Western cuisine” calibration include: Prince of the Sea: Live Canadian whole lobster cooked fresh to order and served with two sauces – traditional lobster reduction and Thai red curry. Seaside Garden: Fresh Tasmanian salmon pan-seared and served with white asparagus, leek, fennel and hollandaise sauce. Burratta Balloon & Heirloom: Fresh Italian Mozzarella cheese filled with super-soft stracciatella di bufala and served alongside heirloom tomatoes.


“To help translate our new restaurant concept into tangible SO-tacular cocktails and theatrical gourmet presentations, we’re delighted to introduce our new chef de cuisine Chef Joost Bijster. We’re just as excited as our guests to experience the 2016 version of Park Society restaurant and terrace bar, which has all the makings of an instant classic social hive for the city’s young execs and fashionable visitors,” says Ms. Chidchanok Pasinpong, Wine & Dine Director of Sofitel So Bangkok.


Park Society Terrace has also been fine-tuned to complement the jazzed-up adjoining restaurant. A program of exciting events promises evenings of starlit cocktails and DJ-fueled parties. Open every evening of the week, the bar is poised to become a capital spot for the city’s SO-sters to mingle and schmooze. Two signature cocktails, custom-concocted by Diageo’s World Class team, encapsulate the trendy vibe of Park Society Terrace: Gold Fashioned: A twist on the classic Old Fashioned, made with Johnnie Walker Gold Label, orange bitters, honey, ginger ale, and gold dust. Wood smoke was added to the oak casks where the whiskey was kept to mature, lending a distinctive aroma to the cultivated tipple. Bright & Early: As the name suggests, this refreshing cocktail – made with vodka, Martini Bianco, lime juice, raspberry syrup, sparkling wine, and topped with a rosemary sprig – will provide an injection of energy with its use of herbs and fruit.

The new chef de cuisine Chef Joost Bijster joins Park Society from an executive chef posting at Savelberg Thailand – a modern French restaurant. It’s been a stellar destiny from the get-go for Chef Joost: following his culinary degree, he shot up the ranks, along the way honing his culinary specialties in a number of Michelin-starred kitchens in his native Netherlands, including De Zwethheul, Niven, Parkheuvel, and ‘t Raethuys. At Park Society, he will be unleashing his creative wizardry and presenting So Specials – a daily menu of unique dishes, which capitalize on the freshest, most inspiring ingredients available.

For more information, please contact +66 (0) 26240000 or e-mail


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