Bangkok Post reviews
Molecular tapas menu by Michelin-star chef
- Writer: Bangkok Post Editorial
- Published: September 6, 2013 at 9:23 am
Michelin-star chef Jeff Ramsey.
Bangkok's Shangri-La Hotel will be welcoming Michelin-star chef Jeff Ramsey, a "culinary engineer" from Tokyo, to Angelini Italian Restaurant and Bar between Sept 16 and 21.
Jeff Ramsey, the son of a man who served in the US air force and a Japanese survivor of the atomic-bomb attack on Hiroshima, was born in Japan. He began his culinary training in 1966 at Japanese sushi establishments in Bethesda in the American state of Maryland, starting as a dishwasher and working his way up to become a fully fledged sushi chef eight years later.
Subsequently, while working in Japan, he got a chance to train with chef Masayoshi Kazato, a master in the art of preparing sushi. Ramsey then made a culinary detour to broaden his experience, learn cooking techniques outside the realm of sushi and develop an original style of his own. He went on to study under Catalonian chef Jose Andres, a protege of Ferran Adria of elBulli in Spain, and was later selected by Japanese "super chef" Hide Yamamoto to open the Mandarin Oriental in Tokyo. There he got a chance to explore his own style of modernist cooking and eventually earned and retained a Michelin-star rating, the only American working outside the United States to gain such an accolade to date.
For his sojourn at Angelini's, Ramsey, who is now renowned for his Asian modernist cuisine, has devised an exclusive "molecular tapas" dinner menu for a a maximum of 12 guests at a time. There will only be two seatings per night _ at 6.30pm and 8.30pm _ during the six-day promotion.
Diners will get to enjoy an interactive dining experience while watching Ramsey and his team put the finishing touches to a total of 23 different tapas dishes which he will then personally serve to guests seated at the dining bar in Angelini's open kitchen.
The molecular tapas dinner is priced at 3,800 baht per person.
The dinner will start with bite-sized tapas which includes compressed pineapple impregnated with a Mai Tai cocktail mix; sesame-coconut polverone and crab sandwich; tom yum goong-flavoured ceviche of blue prawns; mochi cheese noodles with strawberry sauce and pesto genovese; plus a roasted lamb chop with a liquid centre served with lavender, yoghurt and potatoes.
To end this special meal on a high note, there will be classic home-made petit fours such as doughnut with foie gras and muscat creme, sweet kinako-powder Chinese sesame balls with white bean paste plus "oxygen and matcha marshmallows".
For more information or to make a reservation for this exclusive gastronomic experience, email firstname.lastname@example.org or call 02-236-9952 or 02-236-7777 ext 6205—6.