Red Sky at Night, Diner's Delight

The recipe for a perfect New Year's Eve in Bangkok requires a sophisticated setting, indulgent dining and panoramic city views. Red Sky atop Centara Grand provides all three.

Dining venues in Bangkok don't come much more dramatic and stylish than Red Sky, the stunning alfresco rooftop restaurant on the 55th floor of Centara Grand at Central World. Located in the heart of the metropolis, this chic bistro and bar is the place to be when the clocks strike midnight, the Champagne corks fly and fireworks fill the night sky.

If further enticement were needed, on New Year's Eve Red Sky will offer discerning diners a special six-course degustation menu created by gifted Chef de Cuisine, Mikko Kataja, and accompanied by Mumm Cordon Rouge Champagne.

Guests can begin their last evening of 2012 at the Red Sky's long bar which skirts the edge of an expansive rooftop terrace. Framed by a huge colour-changing arch, creative bartenders mix, muddle and shake signature martinis and classic mojitos, and offer a selection of New and Old World wines.

As the sun sinks into the horizon, the city lights up, and glasses are raised, diners will be seated on the terrace for a delightful amuse bouche of a Tsarskaya oyster en gelee with Oscietra caviar.

A native of Finland, Chef Mikko's talent led him to work in some of London's finest restaurants including Mirabelle and the Orrery. With a passion for premium quality ingredients, he has created a menu featuring exceptional imported produce. His deliciously meaty Tsarskaya oysters from Brittany served in their shells with a Noilly Prat jelly and topped with caviar deliver a true taste of the sea and make a wonderful start to a memorable evening. The meaty oysters, once known as the 'Pearl of the Tsars' because there were so loved by Russian royalty, are also the perfect foil for the chilled Mumm Cordon Rouge Champagne. Bursting with citrus aromas, the elegant stream of bubbles blends Pinot Meunier with Pinot Noir and Chardonnay for a refreshing glass of celebratory fizz.

Chef Mikko's second dish of the evening will be black truffle tortellini with Fontina cheese and chestnuts. The distinctly festive flavours will be followed by a delicate Bresse chicken consomme{aac} with Morel mushrooms, artichoke and sherry. Bresse chickens originate from the Rho{aci}ne-Alpes region of France and are highly prized for their tender and tasty flesh. It is also the most expensive chicken in the world and the only one to be protected by an Apellation d'Origine Controle{aac}e, French certification that guarantees geographical origin. The acknowledged master of molecular gastronomy, Heston Blumenthal declared the Bress chicken to be the finest bird in terms of taste and texture. At Red Sky, Chef Mikko pays the renowned bird due respect in his beautiful dish by stuffing a wing with a chicken mousse. The gamey flavours of the chicken are complimented by autumnal Morel mushrooms and artichokes and it's and dish that is carefully judged and skillfully executed by the young master chef.

Diners will also enjoy beautifully cooked Brittany lobster with carrot and a fennel puree. The lobster of connoisseurs, its sea sweet meat is enhanced by a subtle hint of aniseed coming through in the fennel puree and extra sweetness from the carrot. The dish will be followed by a palate cleansing glass of chilled Cassis and Champagne. The highlights of the evening will be the choice of main dishes, Kagoshima Wagyu beef with red wine onions and foie gras, or line-caught sea bass with Hokkaido scallop, celery root and Porcini mushroom. The exceptional beef Kagoshima Prefecture is produced by a breed of black Japanese black cattle renowned for well-balanced marbling that results in a mild flavor and tenderness. Cooked sous vide and seared to finish, the result is melt-in-the-mouth beef that still retains all its natural juices and nutrients. With over 300 wine displayed in the two storey glass walled cellar, diners at Red Sky are also spoilt for choice when it come to finding the perfect wine to complement each dish on the menu. For those who prefer fish, the sustainable line-caught sea bass is a rare treat. Imported from France, the wild sea bass is amongst some of the best quality available. Cooked to succulent perfection, the firm, large flaked, juicy white flesh is enlivened by a richly flavoured Porcini mushroom. Red Sky's special New Year's Eve Dinner Degustation Menu ends on a high note with a decadent Valrhona chocolate surprise with Cognac and berries. A visual feast for the eyes and the appetite, the artistic creation is made using the finest chocolate and served with a Cognac ice cream, fresh raspberries and a raspberry coulis.

High above the streets of Bangkok, Red Sky's decedent dining experience will bring the year to a close with flair and finesse. As revelers celebrate outside Central World far below, privileged guests of the rooftop bar will enjoy the most incredible view of fireworks as they light up the night sky across the city. After evening of exquisite cuisine and Champagne, there can be no better way to welcome 2013 with family and friends.

Red Sky's special New Year's Eve Dinner Degustation Menu on Monday 31st December from 19.30 - 02.00 hrs is Baht 11,955++ per person.


Red Sky, Centara Grand at CentralWorld is open daily from 17.00 - 01.00 hrs.
For more information and reservation please contact 02 100 6255 or
diningcgcw@chr.co.th

About the author

columnist
Writer: Mick Shippen
Position: Reporter