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Chef's Table at Viu at the St. Regis Bangkok Presents Brand New Slow Cooked Cuisine

30.06.2012

Executive Chef Leonardo Concezzi (second left) and his team prepare to serve green tea smoked spicy salmon

 

Viu at the St. Regis has launched a brand new menu designed to introduce the charm of the classic New York bistro, but with an Asian twist.  And what better way to sample the goods than individually prepared and introduced haute cuisine cooked in front of your eyes by Executive Chef Leonardo Concezzi and his team, at the Chef's Table. 

 

Words and photos by Paul Hutton, Bangkok Scene.

 

 

Viu Restaurant Manager George Cossey

 

Michelin Star Chef Leonardo Concezzi is introducing the technique of slow cooked food to Bangkok.   New York’s health conscious gourmands have recently been voting with their feet, thereby making slow cooking the latest culinary trend.   The technique allows for a better distribution of flavours and the extended cooking times result in meats that are extremely tender.  Slow cooked dishes also retain more nutrients as lower cooking temperatures reduce the breakdown of health-promoting enzymes.


“We are aware that today’s increasingly health conscious society still wants to enjoy gourmet experiences and dining out,” said Faiek Elsaadani, Director of Food and Beverage at the St. Regis Bangkok.  “Chef Leonardo has cleverly crafted an exquisite menu that is both pleasing to the palate and healthy.”

 

The restaurant, which is located on the 12th floor of the hotel, is using only the finest and freshest local and imported ingredients, while also introducing live tableside preparation.  The new menu features a selection of starters and traditional favourites that have been given a modern twist with a hint of Asian influence.

 

The signature "Siam Mary" at the St. Regis Bar pre dinner is served in a tankard.  It is made with lemongrass and wasabi.  St.Regis hotels worldwide are encouraged to concoct their own variations on the New York St. Regis's famous original Bloody Mary.

 

Chilled Chawan Mushi with Alaskan King Crab and Goose Liver Sauce

 

Green Tea Smoked Spicy Salmon with Shuka Seaweeds and Shaved Winter Black Truffle

 

Yellow Fin Tuna Micuit Ponzu with Foam and Balsamic Caviar

 

Sous Vide Rougié Foie Gras 74% Valrhona Dark Chocolate and Mango Jam

 

Slow Cooked Lamb Loin wrapped in Pork Net and Gold Leaves

 

Sous Vide Snow Fish Marinated in Asian Herbs, Saffron Foam, Liquid Foie Gras Dim Sum in Gold

 

Mango Lemongrass and Moet Chandon

 


Valrhona Dark Chocolate Soufflé with Pistachio Ice Cream

 

 

Menu on June 28th, 2012

Entrée

Chilled chawan mushi
alaskan king crab, goose liver sauce

green tea smoked spicy salmon
shuka seaweeds, winter black truffle shaved

Yellow fin tuna micuit
ponzu foam balsamic caviar


Hot entrée

Seared prime rib marble 9 wrapped scallop
Onion compote, sake salmon roe, spring onion foam

56 degree
Sous vide rougié foie gras 74% valrhona dark chocolate
mango jam


Sorbet

Mango lemongrass and moet chandon

Main course bites

Sous vide snow fish
marinated in asian herbs, saffron foam, liquid foie gras
 dim sum in gold

slow cooked lamb loin
wrapped in pork net and gold leaves


Dessert

Valrhona dark chocolate soufflé


Petit four

Vanilla ice cream wrapped in dark
valrhona chocolate cremino

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