Saffron Cruise by Banyan Tree is Bangkok's newest and most haute cuisine cruise. Imbued with the brand spirit of "a journey of discovery and the romance of travel", the design, service and cuisine of the world-renowned hotel on Sathon is transported to the river. Still in its soft opening phase and just in time for the cool season, we invite you to be the first to experience the city's latest luxury, with a special cruise along the Chao Phraya scheduled for New Year's Eve.
Custom designed, the Saffron cruiser is modern and sleek in the style of a yacht rather than the Chao Phraya's usual converted rice barges. The al fresco Moon Deck where you are welcomed with a cocktail mirrors the hotel's iconic Moon Bar at Vertigo, its signature circular bar lit in blue taking centrestage. Guests can enjoy their meal here or in the below-deck dining saloon, which is air conditioned, dimly lit and sultry, with wrap-around glass both above and to the side to maximise full view of the river's sights.
What makes Saffron Cruise unique is the kitchen on board helmed by chefs from the hotel's Thai restaurant who cook a la minute. During the cruise, they prepare a gourmet five-course dinner from scratch, with a set menu that is updated seasonally and tailored to guests' dietary preferences.
Now, while Banyan Tree's Vertigo is familiar to travellers from around the world, the mystery remains as to why its award-winning Saffron has not received the same attention. Under visionary Head Chef Renu Homsombat, the cuisine is contemporary, imaginative and exquisitely presented. Traditional flavours are experimented with and constantly reinvented.
Chef Renu has spearheaded the Saffron brand for nearly a decade, with over 10 restaurants now spread across the world from Africa to Central America, and more to come. Her passion for gastronomy came at an early age, and her career has taken her across the oceans, with guest appearances at the three-Michelin-star Schwarzwaldstube in Germany, gourmet festival Millesime in Mexico and coming February 2020 at the internationally renowned St. Moritz Gourmet Festival in Switzerland. With a number of Thai chefs now winning a Michelin, could Chef Renu be the next recipient?
To begin the meal, guests are presented with a Jasmine scented water basin in which to rinse their hands. An amuse bouche of rice and saffron crackers is then served with a selection of dips. The evening this writer attended saw a tricolour of nam prik ong, nam prik num and a light spicy mayo. The chilli dips in particular are delightfully fresh, with a subtle crunch of red onion adding texture.
For the first course, two dishes are presented. Part one: a pair of fine de claire oysters cradled in a shell on a bed of crispy noodles. Drizzled on top is a homemade Thai yuzu with a spicy kick. Part two: generously sized foie gras is pan-seared in a tamarind sauce. An artistic flourish of pink pomelo and pomegranate contrasts nicely with the richness.
The next course showcases Thailand's own version of Kobe beef, with fine slices of Pon Yang Kham flank steak grilled and still pink in the middle. The beef is accompanied by a chunky lime-chilli dressing, as well as an arc of edible flowers and leaves from the chef's home garden. Ingredients throughout the night in general are locally sourced and organic.
The soup course is a sight to behold, and perfect for those who like to photograph their food. The chef presents a deconstructed tom kha: liquid and solid are served separately, with the coconut-galangal broth slowly poured onto a tower of seafood at the table. No expense is spared with the selection, a medley of Hokkaido scallop, Alaskan king crab, Phuket lobster and Ayutthaya river prawn, while the soup itself is delightfully creamy with a hint of bai liang.
The main course is a fresh fillet of Royal Project rainbow trout smothered in a dry and mild curry, the recipe tracing its origins from India through Burma and to the Lanna north of Thailand. Accompanied by a cone of pandan- and coconut-infused rice, a scattering of roasted Mae Hong Son peanuts completes the presentation.
Dessert is a meal in itself, with a set of Thai petit fours served alongside a traditional coconut milk dessert with dumplings. The highlight is undoubtedly the creamy avocado ice-cream with a lychee and butterfly pea jam, although others may appreciate the creative take on the sticky rice and mango, with tapioca pearls used instead of the rice a wonderful surprise.
Throughout the evening, Thai dancers periodically make an appearance, giving charming short performances then retreating again in between courses. Sailing to the golden Rama VIII bridge and back, Bangkok's most celebrated sights drift through the night, from the Temple of Dawn to the Grand Palace and Wat Pho. Head to the sky bridge at midnight with your glass of champagne in hand, ready to take in the city's spectacular fireworks in front of ICONSIAM.
The Details
New Year's Eve Cruise
7.30pm – 12.30am departing from ICONSIAM
B11,990 nett per person including five courses and a welcome glass of champagne.
New Year's Day Cruise
7pm – 10pm departing from ICONSIAM
B4,800 nett per person including welcome cocktail and five courses.
Daily Dinner Cruise
7pm – 10pm departing from ICONSIAM
B3,200 net per person including welcome cocktail and five courses.
Daily Sunset Cruise
5pm – 6.15pm departing from ASIATIQUE
5.30pm – 6.45pm departing from ICONSIAM
B550 nett per person including one drink. A la carte drinks and snacks also available.
Complimentary transfers are provided from the hotel to the pier at ICONSIAM for the dinner cruise. Reservations are essential, and can be made at +66 2679 1200 or hostesses-bangkok@banyantree.com.
