Tables Signature Dinner

| November 14, 2012

Tables at Erawan Bangkok launched “Table Signature Dinner” following the footsteps of the very successful Tables Sunday brunch. Tables has been one of our favorite place, so we were quite looking forward to this. The concept of this signature dinner is very attractive because it offers diners unlimited serving of its popular appetizers at Sunday brunch plus a choice of one great main course and to end the meal with cheese or desert. While we were waiting for our main courses, we tried almost all of the appetizers and all of them made to order and were delicious.

First up was Boston lobster bisque. Some places put too much cream in the bisque but Tables cook this perfectly. This rich velvety soup was so addictive; we actually went for extra servings.

Champagne risotto with black truffle and Parmesan Reggiano was delightful. The risotto was fragrant with champagne and black truffle. The Arborio rice was creamy and a little crunchy, the way it supposed to be.

Caesar salad served with shaved Reggiano croutons and crispy bacon bits. We enjoyed this Caesar because the crispiness of the romaine lettuce, croutons and bacon (triple crunchiness) and the dressing was actually made fresh. You can smell the anchovies and black pepper.

Slice Serrano ham served with melon. Sweet melon paired with salty ham is always a perfect combination.

All the items on the seafood platter on ice were very fresh and hence sweet. We enjoyed all of them be it, black mussels, tiger prawn or oysters. The platter comes with different sauces including Thai spicy, butter and cocktail sauce.

Now at this point, if you tried all of the appetizers, you may forget that the main course is coming because all the appetizers are really excellent. However, we were even more impressed with the quality and tasted of the main course. Here are some of the items we had.

Steak au Poivre – perfectly cooked tenderloin of beef served with peppercorn sauce, mashed potatoes and glazed carrots. The thick tenderloin was perfectly cooked – charred on the outside but still pink and juicy inside. Truthfully, the tenderloin itself was great; we could have had it without the rest of the sides or the peppercorn sauce.

Tournedos Rossini – beef tenderloin served with pan fried duck liver and black truffle. Similar to the Steak au Poivre – perfectly cooked juicy tenderloin – only more sumptuous with the silky pan fried duck liver that almost melted in our mouths and the fragrance of black truffle.

Boston lobster thermidor served with rice pilaf and steam broccoli. This dish was also well executed but the freshness of the lobster was being covered with too much cheese and sauces but it’s just our personal preference.

Dover sole meuniere –Dover sole served with potatoes and cream spinach. Crispy pan fried delicate Dover sole was perfectly cooked. After all those luscious appetizers, Dover sole maybe a popular choice among diners because it is a lot lighter than other main courses.

Selection of cheese served with fruits, bread and chutney. Desert items for the night include: Velvety cream custard, pineapple flambé with coconut sorbet and sinful chocolate soufflé.

There is always a wow factor at Tables and the Signature Dinner is a homerun. This is surely going to be quite popular among foodies. Price: 2,200 baht per person. For more details call +66 2254 1234
Tables, Grand Hyatt Erawan Bangkok 494 Rajdamri Road, Bangkok, Thailand 10330
Tel: +66 2 254 1234

Text by: Vasu Srivarathanabul Ph.D.

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About the Author:

Current: Editor of, 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)

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