Young Berlin wizard flies in to tantalise

Young Berlin wizard flies in to tantalise

SOCIAL & LIFESTYLE

Bangkok will be welcoming another Michelin-rated chef come August 20 when the St Regis brings in Michael Kempf from the renowned Facil restaurant in Berlin to supervise the kitchens at Viu for an exclusive five-day promotion.

Michelin-star chef Michael Kempf.

One of Berlin's most creative and stylistically relaxed chefs, Kempf's refined culinary approach is modern with a clean look. In cooking, he looks for inspiration from nature and believes that the product is the star. At Facil restaurant in the Mandala Hotel, he changes his menu with Mediterranean flair every four weeks, responding to seasonal changes in the availability of ingredients.

At Viu, Kempf will be presenting an a la carte selection of his signature recipes, some of which also made it to the three set menus he designed especially for this promotion: there's a four-course set at 3,400 baht per head (or 5,400 baht with wine pairing): an eight-course set at 5,400 baht (7,400 baht with wine pairing); and a nine-course Chef's Table Experience at 6,900 baht (8,900 baht with wine pairing).

For starters, Kempf will be offering treats like makrele (mackerel) escabeche with duck foie gras, watercress and mango; sardine and shallot tarte with apple-and-lime caper marmalade; plus grilled octopus with an artichoke emulsion and tomato-chorizo jam.

For middle courses, he will be serving up such stylish delights as poached egg with Australian truffle, carbonara sauce and Bayonne ham; eel and white onions in a bordelaise sauce; and yellow beetroot with falafels, blue elderberry gazpacho and poppy seeds.

He will be preparing char confit in a cherrywood brown butter flavoured with Monkey 47, an unusual gin from the Black Forest in Germany.

Another fish dish he has devised for this promotion is sturgeon with black sesame seeds, chives and radish.Hearty meat courses will include: bison tenderloin with barbecue jus and summer salad; saddle of lamb with Romesco and liquorice; and ox cheek with tea spice, cereal and pomegranate.

Two of Kempf's desserts to round off the meal: wild figs with Banyuls and cinnamon blossom; and goat's cheese with apricots and Tasmanian peppers.

Outstanding wines selected to accompany this repast will include Gustave Lorentz Alsace Riesling Reserve 2009, Gustave Lorentz Gewurtztraminer Reserve 2009, Sileni Marlborough Sauvignon Blanc 2012, Gerard Bertrand Chateau l'Hospitalet Coteaux du Languedoc, Umani Ronchi Pecorino 2011, Domaines Baron de Rothschild Blason d'Aussieres (Corbieres) 2009, Chateau Mas Neuf Chateauneuf du Pape 2010, Le Pupille Solato from Tuscany, and Sileni New Zealand Late Harvest Semillion 2011.


For reservations, call 02-207-7777 or email fb.bangkok@stregis.com.

Some of Kempf’s classic yet innovative dishes.

Do you like the content of this article?
COMMENT