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Shockingly Good Lunch Buffets At The Sathorn

March 5, 2014 Food & Beverage No Comments Email Email

Making a mouth-watering impact on dining in the heart of Bangkok, especially at stops along the Skytrain, The Sathorn sophisticated international restaurant on Level 10 of Mode Sathorn Hotel managed by Siam @ Siam, now presents a new lunchtime buffet concept dubbed “Shocking Sathorn”.

Lunch in style at The SathornSpecially created by the restaurant’s accomplished culinary team led by Executive Chef Christophe, holder of a coveted Compagnon de France culinary credential, the new concept, starting Monday, March 3, is shocking not only for its gourmet cuisine served in chic surrounds but especially its amazing value–just THB499 net, including soft drinks, tea & coffee.

Indulging the palate with an inviting balance of Asian and Western flavors and textures, each menu is adapted day by day to make use of the freshest and best quality produce available both locally and imported.

The essential elements comprise: Thai Appetizers; Demonstration Thai Salads; Thai Soup; Thai Curries; Thai Main Dishes; Western Salads; Western Soup; Demonstration Western Daily; Western Main Dishes, and; Western and Thai Desserts.

A live cooking station offers a range of spicy Thai salads from a wide array of ingredients, ranging steamed scallops and prawns and all the elements of excellent somtam. A standby chef will take care of guests can help themselves

Other appetizers include a Thai soup, say Tom Kha Gai, and a Western soup, say Cream of Potato with herbed crouton and grated cheese, ideally accompanied by the varied home-baked breads selections.

An abundance of salad vegetables are offered along with a wide assortment of imported cold cuts, from pastrami to Parma ham, with condiments, thick rolls of smoked salmon and first-rate sushi and sashimi.

Another cooking station might comprise a wide assortment of pasta possibilities, from squid ink linguine seafood carbonara to ideally al dente tagliatelle with a robust bolognaise, tomatoes concassées or marinara sauce.

Western and Thai hot dishes echo the emphasis on a la carte quality with the former reflecting Chef Christophe’s renowned expertise and the later demonstrating how celebrated Executive Sous Chef Suthon Polkamchat has made the hotel’s fashionable Thai restaurant, Rice & Chilli, such a game changer.

Guests who catch the coq au vin with its rich burgundy wine sauce, roast ham tenderloin honey sauce with apple, prune and cherry tomato and beef tenderloin Fontainebleau brown sauce shitake mushroom, perfectly accompanied with Lyonnais potato and sautéed winter vegetables will wonder what the catch is. Hot Thai dishes may range green curry fish to fried chicken cashew not to mention just two.

Desserts are equally exceptional. One of the stars is the original Lachong pandan sweet noodles, brown sugar sauce outsourced from the famous Wat Jade at Mahachon Market-simply do-die-for. In-house traditional Thai desserts are also first-rate as are the likes of caramel cheesecake, panacotta, tiramisu, crème brulee, and opera cake nearby.

This remarkable proposition is enjoyed in an equally refreshing ambiance, inspired by the colonial era of Sathorn when the district was known for its impressive diplomatic mansions, subtly complemented by modern-rustic stylistic values.

White brickwork etched with kitchen implement sketches lend a bistro flavour while shiny stainless steel panelling above the main buffet area is flat out contemporary and lacy overhead awnings harken back to the elegance of Victoriana. Black and white mosaic tile flooring merges into finely sanded hardwood and miniature brick. Lending an historic perspective, intriguing images from the districts glorious past form an enigmatic gallery. It’s altogether a trip down memory lane and a catapult into the future of fashionable dining in Bangkok.

The Sathorn being a relatively new arrival on the local dining scene, the Shocking Sathorn offer which starts Monday, March 3, 2014, is unlikely to be continued indefinitely. More probable would be a six month or so introductory season. As such, it is a case of ‘catch it while you can’.

Advance bookings are recommended.
Lunch buffet start from 12.00 – 14.30 hrs every Monday – Saturday.

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