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Parkview First Anniversary Spanish Menu at Imperial Queen's Park Hotel, Bangkok.

10.05.2012

Chef Jordi Bernus, from Barcelona, who will be preparing a special Spanish menu.


It's 12 months since the 7,000,000 baht refurbishment of Parkview Restaurant at The Imperial Queen's Park Hotel in Sukhumvit 22 was completed, and, since re-opening for business, over 60,000 guests have visited to try the exciting new buffet for themselves.  To celebrate the anniversary the hotel is holding a five day celebration, from May 31st to June 4th 2012, featuring the finest culinary products of Spain.


Words and photos by Paul Hutton, Bangkok Scene.

 

Toasting the success of the new menu are, from left, Imperial Queen's Park Hotel General Manager Michal Zitek,

Spanish Cultural Attache Antonio Millan, his wife Rosana and Executive Chef Vittorio Bertini.

 

Marinated Olives.

 

Spanish Potato Tortilla.

 

Spanish Cold Cuts - Morcon Iberico, Salsichon Iberico, Chorizo Iberico and Jamon Iberico.

 

Chef Jordi Bernus returns to Parkview Restaurant to prepare the dishes, and to give a demonstration of molecular gastronomy learned during his former employment at elBulli Restaurant, which was repeatedly voted as the Best Restaurant in the World. 

 

The full Spanish menu can be perused at the bottom of the page.

 

As an added bonus, the regular buffet price has been reduced to 1,100 baht net per person, thereby giving guests the unbeatable opportunity to also enjoy regular favourites such as the fresh seafood (Alaskan King Crab, Lobster, Oysters, New Zealand Mussels) and a sizzling barbecue selection of succulent imported and selected local meats grilled to perfection.

 

Pinchos Morunos - Marinated Lamb Skewers.

 

Solomillo al Wisky - Pork Tenderloin in Whiskey Sauce.

 

Pollo Alhambra - Chicken Stew with Bell Pepper Coulis Sauce.

 

Val De Los Frailes Vendemia Seleccionada Spanish Wine.

 

Spanish Cheese Cuts - Tierno, Tetilla, Murcia al Vino and Manchego Senicurado.

 

Spanish Menu
 “Parkview Celebrates its 1st Reopening Anniversary”

SPANISH TAPAS MENU
Marinated olives
Spanish potato tortilla
Gazpacho shooter
Black ink rice with baby clams
Salpicon de pulpo (octopus salad)
Verduras asadas (grilled vegetables with Romesco sauce)



SPANISH CHEESE CUTS
Tierno (young sheep cheese)
Tetilla (Cow’s milk cheese)
Murcia al vino ( buttery cheese with nice full bodied red wine)
Manchego senicurado (Sheep milk cheese)



SPANISH COLD CUTS
Morcon Iberico (soft cured sausage)
Salsichon Iberico (Mildly-spicy cured sausage)
Chorizo Iberico (Smoked paprika and spice sausage)
Jamon Iberico (Cured Spanish Ham)



SPECIAL FOOD (MOLECULAR CUISINE)
Spherical olives in ceramic spoons
Passion fruit with chicken foam
Sugar cane mojito
SHOW COCKTAIL
Pina Colada


SPANISH MAIN COURSES
Sopa de Ajo (Spiced traditional garlic soup)
Pollo Alhambra (Chicken stew with bell pepper coulis sauce)
Salmon a la plancha (Grilled salmon with leek sauce)
Pinchos Morunos (Marinated lamb skewers)
Solomillo al wisky (Pork tenderloin in wiskey sauce)
Cochinillo al horno (baked suckling pig)

 

 

 

 

 

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