St.Regis Hotel in Bangkok – THe “VIU” restaurant an immersive atmosphere

16 Jun 2015

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THE ST.REGIS MAINE LOBSTER

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It’s been a long time since ?last time i have been dinning at the luxury hotel with the gorgeous food. Today was a?perfect day, I have been invited to join an exclusive dinner @ST.REGIS HOTEL in Bangkok ?”VIU” RESTAURANT.

St. REGIS HOTEL is centrally located on Rajadamri Road?and connected to the BTS Skytrain which is very convenient to go while the traffic in Bangkok is very unpredictable. I took the BTS Skytrain from Sathorn road , about 30 mins to arrive there.

VIU Restaurant is on the 12th?floor which has an immersive?views of the Royal Bangkok Sports Club, and beyond.

St.Regis Hotel View

By day, the inviting restaurant offers a bright, sunny environment that recalls the grace and character of a stately home. I arrived before sunset and it was a beautifully captivate?scenery?that i rarely see in the middle of Bangkok.

St.Regis Hotel View

By night, dimming light transform the VIU into an elegant dinning destination.

Dining Table

An open kitchen demonstrated the chef’s cooking style and process of food decoration engage customers to feel special and?enjoy.

Open Kitchen

Daopentor with Chef

Our dining menus started with Hors d’oeuvres?;?a fresh?“Oyster” with a drop or two of freshly squeezed lemon, drink?with white wine is a perfect choice to begin.

Next is ?“Akami Saku Tuna Tartar” served with Avocado creme and Wasabi flavored wafor, perfectly spicy and soften with Wasabi creme. Chefs meticulously selecting the finest tuna species,?Maguro using “Akami” which has soft texture and melt in your mouth.

Akami Saku Tuna Tartar

And the “Grilled Romaine, Crisp Parma Ham with Caesar Salad Dressing” fine vegetable with crispy parma ham makes you enjoy this healthy starting menu.

Grilled Romaine, Crisp Parma Ham with Caesar Salad Dressing

An ornamentation of the main courses, first served with “GRILLED MEBEKUDU PORK CHOP”?, Bourbon Apple and Green Beans. Fine pork and soften texture with little tasted sweet of apple was very well.

GRILLED MEBEKUDU PORK CHOP

And the hi-light of tonight main?course for a beef lovers is an “24 HOUR?WAGYU BEFF SHORT RIB“ topped with St.Regis Bloody Mary Crust, Parsnip and Celery Puree.?Wagyu beef ribs braised for 24 hours using sirloin seasoned with the famous Caf. De Paris?butter. The beef tenderness was?unforgettable.

24 HOUR WAGYU BEFF SHORT RIB

For the?most preferred menu of myself?was “THE ST.REGIS MAINE LOBSTER” served with Thermidor, Orange B’earnaise or Bloody Mary Crust; using a freshly lobster from Maine, New England’s United States. The secret recipe of the “Siam Mary” Sauce flavored the uniqueness of this?St.Regis course.

THE ST.REGIS MAINE LOBSTER

Ending with Dessert “CHOCOLATE LAVA”;?centered by caramel and chocolate ice creme overflowing with chocolate lava. It was?the moment of the words “Happy Ending”.