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Celebrating Bangkok’s Best Mexican Cuisine With World Ranked Chilean Wines

August 7, 2015 Photo Gallery No Comments Print Print Email Email

Rembrandt HotelTo celebrate new honors earned at the recent Bangkok’s Best Restaurant awards, The Rembrandt Hotel’s Señor Pico Modern Mexican Restaurant last night presented a gourmet dining ‘fiesta’ with Chile’s wine producer of the year, Luis Felipe Edwards and supported by live Mexican music.

Rembrandt hotel general manager, Mr Eric Hallin and Mr Nick Tullett from wine company LFE, hosted the event for more than 50 guests and friends including the Chilean Ambassador to Thailand, Carlos Ballesteros the founder of 3sixty food, and Ms. Pornpat Kaewrattana from The Power Network.


A mouth-watering menu created by master chef, Mr Carlos Bravo included five unique main dishes as well as guacamole and ceviche starters and a delicious coco y vainilla desert, all teamed with outstanding wines from Vina Luis Felipe Edwards, Chile’s leading family-owned winery.

The food ‘fiesta’ included a prawn, scallop, green ajillo and walnut sauce Chile paired with a 2012 Luis Felipe Edwards Family Selection Carmenere; and Nopales, a traditional Mayan dish of crab, preserved cactus and avocado paired with a 2012 Marea de Leyda Pinot Noir.


A highlight was the Mole Oaxaqueno melding juicy Angus short rib, cocoa and red bean tomal, complemented by a 2011Dona Bernarda Cabernet-Syrah-Carmenere creating a delicious meld of aromas, textures and back-palate sensations.

Additional delights included a Huachinango of sea bass ‘al pastor’, pineapple and totopos served with an award-winning 900 Single Vineyard Syrah-Petit, Syrah-Cabernet-Mourvedre.


Mr Hallin said the Señor Pico Modern Mexican Restaurant and Tequila Bar was earning a global reputation for its heritage of tasty authentic Mexican cuisine, hand-shaken margaritas and 60-premium tequilas.

“Teaming a menu of tastes, fresh spicy flavors and rich aromas of Señor Pico cuisine with outstanding Latin American wines from Vina Luis Felipe Edwards created something special from an already special restaurant.”

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