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Gourmet On Gourmet: The Rain Tree Café’s Signature Star Among Stars

July 8, 2014 Food & Beverage No Comments Email Email

One of the main reasons that The Rain Tree Café is consistently rated by discerning diners as one of Bangkok’s top international gourmet dining venues is that it is always coming up with different dishes that open up new culinary perspectives.

65 degree poached egg with carbonara espuma and crispy bacon_1And nowhere is this trend more evident than at its award-winning Sunday Brunch which in addition to the extensive gourmet buffet and multiple live cooking stations offers a complementary a la carte menu of nine or so dishes that are prepared by the restaurant’s top chef de cuisine and delivered in a la minute perfection direct to the table.

Each of these true delicacies is also featured on all-day dining restaurant’s indulgent a la carte menu and one of them in particular has been additionally garnished with the coveted laurel of “Signature Dish”.

Besides being specially selected by two luminaries of the hotel’s celebrated The Reflexions French contemporary restaurant, Martin Faist, now Director of Food & Beverage, and Thibault Chiumenti, now Executive Chef, the dish has nominated itself for this distinction by being one of the most complimented and frequently ordered items by customers.

65 degree poached egg with carbonara espuma and crispy bacon_2Its name – “65 degree poached egg with carbonara espuma and crispy bacon” – is self-descriptive but finding the words to express how it tastes and the pleasure it imparts is another matter.

At its heart is the concept of the perfectly cooked egg which took the chefs on a journey to Onsen, Japan, where the famous hot springs spend a lot of their time cooking eggs that visitors immerse in them. The Rain Tree Café near as possible exactly replicates this process by poaching the egg in its shell in hot, but not boiling, water for 45 minutes. The advantage of this is that, contrary to boiling, the process allows the thicker yolk to cook at the same rate as the thinner white giving perfect, runny but firm consistency.

But the complete dish is rather more than just a perfectly poached egg. Essentially it is a traditional Italian carbonara, the pasta dish sauced with eggs infused with cheese and crispy bacon. Except here the carbonara is mixed with grated prime Parmesan with a little stock added to the mix which is finished immediately before serving with Parmesan shavings, cured ham, micro greens and for an added touch of luxury, fresh black truffle. All this is poured over perfectly al dente homemade tagliatelle. The result is cheesy, chewy, eggy and with a subtle aroma of truffle at play with the Parmesan.

The Rain Tree CafeMost importantly, people love it.

Other Sunday Brunch a la carte dishes meanwhile include: Scrambled egg with truffle; Wagyu beef tartar with poached quail egg; Lobster bisque with ravioli and almond foam; Pan-seared foie gras with lychee; Hokkaido scallop with pumpkin coulis, baby mushroom and sliced vegetables; Pan seared snow fish with chorizo and capsicum ragout; Beef burger duo/foie gras + Roquefort, and; Assorted Japanese tempura/prawn + onion ring + mushroom + sweet potato.

All this plus five kinds of caviar, three kinds of oysters, Maine lobster, Hokkaido scallops, Alaskan King Crab,  foie gras, Peking Duck,  and much, much more.

What more could one ask for?

Open Daily for breakfast from 06:00-10:00, Lunch from 12:00-14:30, Dinner from 18:00- 22:30 and

Sunday Brunch from 12:00-16:00.

Location: Lobby Level, Plaza Athénée Bangkok, A Royal Méridien.

For more information and reservations please call 02 650 8800 or e-mail fb.bangkok@lemeridien.com or visit plazaatheneebangkok.com,  lemeridien.com/plazaatheneebangkok

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