The St. Regis Bangkok
The St. Regis Bangkok
159 Rajadamri Road · Bangkok10330 · Thailand  · Phone:
66 2207 7777
· Fax:
66 2207 7888
Local Time:
10:48 AM
· Weather:
Rain showers,
30 °C / 86 °F

The St. Regis Gourmet Week - 14 to 19 October 2014

Eight award-winning chefs from St. Regis Hotels and Resorts around the world come together to present one of the finest dining experiences imaginable.


Gourmet Showcase at VIU - 14 – 17 October 2014

  • Executive Chef Daniel Nuss from The St. Regis Abu Dhabi Saadiyat Island
  • Executive Chef Gunnar Mueller from The St. Regis Osaka, Japan
  • Executive Chef Bastian Mantey from The St. Regis Bangkok

3-course set dinner at THB 2,900++ / THB 4,500++ with wine pairing
6-course set dinner at THB 3,900++ / THB 5,900++ with wine pairing

VIEW MENU  |  RESERVE

 


Italian Extravaganza at Jojo - 14 – 17 October 2014

  • Chef De Cuisine Stefano Viola from The St. Regis Abu Dhabi
  • Executive Sous Chef Fabio Granata from The St. Regis Singapore
  • Executive Sous Chef Carlo Valenziano from The St. Regis Bangkok

3-course set dinner at THB 2,900++ / THB 4,500++ with wine pairing
6-course set dinner at THB 3,900++ / THB 5,900++ with wine pairing

VIEW MENU  |  RESERVE

 


Champagne Dinner at Decanter - 15 & 16 October 2014

  • Executive Chef Agung Ardiawan from The St. Regis Bali, Indonesia

4-course Champagne Dinner with champagne at THB 7,900++ / THB 3,500++ without champagne

VIEW MENU  |  RESERVE

 


Sweet Delights at The St. Regis Bar - 14 – 19 October 2014

  • Executive Pastry Chef Antonio Bachour from The St. Regis Bal Harbour, Miami, USA,
    - Named by Dessert Professional Magazine as one of the “Top 10 Pastry Chefs in America” in 2011

Afternoon Tea set for two at THB 1300 ++
Available
from 2.00pm – 6.00pm

VIEW MENU  |  RESERVE


Gourmet Sunday Brunch - 19 October 2014
12.30pm – 3.30pm

An unmatched brunch experience featuring the showcase dishes of all our St. Regis Chefs.

Chef Gunnar Mueller, Osaka
Tuna Oblaten

Chef Agung Ardiawan, Bali
Citrus cured salmon tartar with citrus sour cream

Chef Stefano Viola, Abu Dhabi
Mushroom tortellini, served with burrata sauce

Chef Daniel Nuss, Abu Dhabi Saadiyat Island
Prawn, baby vegetables & kohlrabi purée

Chef Fabio Granata, Singapore
Wagyu cheek, celeriac purée, wine sauce & grilled apple

Chef Antonio Bachour, Bal Harbour
Assorted sweets

Chef Bastian Mantey & Carlo Valenziano, Bangkok
Lobster thermidor “Siam Mary” with morning glory & chili tomato hollandaise

THB 3500 ++ per person includes free flow of soft drinks, coffee and tea.
THB 4,700 ++ per person includes an unlimited red, wines, martinis and Bloody Mary

 RESERVE


Astor Card, Citibank and SPG privileges apply