As the holiday season is a week away, local restaurants are gearing up to treat diners to exquisite culinary experiences with special festive menus. Guru By Bangkok Post offers a roundup of the menus around town.
Akira Back Bangkok / Until Dec 30
The innovative Asian restaurant at the Bangkok Marriott Marquis Queen’s Park is celebrating the festive season with two dining experiences. From Dec 6-30, indulge in festive dishes like Akira Back’s Signature tuna pizza with fresh black winter truffle and umami aioli, freshly-shucked Gillardeau oysters with yuzu ponzu and lemon, Kagoshima ribeye A5, a succulent Josper-grilled Japanese wagyu steak served with roasted potatoes and baby Brussels sprouts, and AB tiramisu. On Dec 31, elevate New Year’s Eve dinner with a five-course menu.
Blue Elephant / Dec 31
Chef Nooror Somany Steppe, co-founder and director of the Blue Elephant Group, has been inspired by a healthy river and tom yum goong in the “Magical Rivers New Year’s Eve Menu” at Blue Elephant Cooking School & Restaurant, Bangkok and Phuket. On Dec 31, from 5.30pm, diners are invited to join chef Nooror on a magical night of exquisite flavours and rich bounties of the river and show a commitment to sustainable luxury. Some of the highlights include Duo jaeng lon made from fresh pink organic lotus petals filled with banana prawn; Auspicious duck laab; Foie gras tomato dip; River prawn tom yum bisque, a specially created recipe of creamy soup made from Ayutthaya river prawn; Rvioli kao soy; Hor mok blue crab curry; and Thai Wagyu beef salad and grape; and the legendary bespoke Massaman lamb; and Khao yum amongst other flavourful selections.
Villa Frantzén / Until Jan 7
Villa Frantzén is offering a Festive Menu threaded with subtle Nordic winter traditions. Named "Festmeny" (Swedish for festive menu), the offering curated by executive head chef Nilas Corneliussen presents an all-inclusive package with a limited edition six-course set tasting menu that promises an interesting journey tinted with heartwarming flavours of the season, Scandinavian style. The menu commences with two signature bites (Oyster 63.4C and French Toast) and a glass of Champagne. Drawing inspiration from Scandinavian festive flavours and traditions, the menu features timeless favourites from Villa Frantzén's repertoire. A main dish incorporates elements of a traditional Swedish Christmas table, which include julskinka — a roast ham (often studded with cloves) and dishes with varieties of cabbage and kale. The meal concludes with an array of Swedish-inspired petits fours and glögg crafted by bar manager Gabriel Valdés. For those prefering the non-alcoholic option, petits fours and a faux Vin Chaud end the night.
Bardo / Dec 23-25
This Christmas, immerse in a symphony of flavours starting with Bardo's festive dishes like L'Oeuf Parfait featuring a 63-degree egg complemented by the nuanced flavours of Comté and black garlic croutons. For an indulgent beginning, savour the decadence of the Foie gras terrine served with toasted brioche and seasonal jam. Dive into Blue swimmer crab, avocado, peppers and heirloom tomato water, or savour the freshness of our prawn tartare adorned with vanilla leche de tigre and pomegranate. Alternatively, relish Truffle tourtons (fried ravioli stuffed with Raclette and black truffle). Main courses include Magret de Canard or Filet de bœuf, Gambas armoricaire, a delightful tiger prawn creamy stew served with riceberry, or Grilled cod with clams, chowder, spinach and dill. Cap off the celebration on a sweet note with the Dessert Board, showcasing Dark chocolate mousse, Strawberry coupe, Red fruit panna cotta, Choux, Madeleine and Truffles.
Signature Bangkok / Dec 24-31
The one-Michelin-star Signature Bangkok ushers in the holidays with executive chef Thierry Drapeau’s festive offering from Dec 24-31. Expect eight delectable courses (and a few surprises along the way) that showcase chef Drapeau’s talent for letting ingredients shine. From France, look for prized ingredients like scallops from the Glénan islands and lobsters from Brittany, as well as signature edible flowers, a floral garden of cosmos, capucine and begonia. He takes creamy fromage blanc from Isigny and tops it with a financier, crowns it with a lightly candied ribbon of Granny Smith apple and a sorbet of mint, basil and apple. The dessert is crowned with a refreshing apple granité served from a frozen bowl garnished with begonia petals. Signature Bangkok provides the perfect backdrop for a gastronomic celebration with live jazz music and citiscapes. Each couple will receive a additional holiday cheer in the form of a specially-crafted holiday hamper.
La Dotta / Until Jan 7
La Dotta will offer "Winter Feast Specials" for pasta lovers until Jan 7 for lunch and dinner. Available at Thong Lor and Silom branches, Italian chef-partner Francesco Deiana has created eight new dishes. Grilled Spanish octopus tentacle with sauté chickpeas, smoked paprika and black raisins; Scallops ceviche with peach and lime-chili; Braised Australian Wagyu veal cheek and Italian lentils cassoulet, are starters. Four special pastas include Stringozzi with pork ragù and black truffle; Neapolitan-style orecchiette with Italian mussels, white beans and tomatoes; Fresh duck’s egg raviolo filled with runny yolk, porcini and champignons is served with Fontina and Parmigiano Reggiano fondue; and Cavatelli Crabmeat. A classic Panettone served with berries jam, spiced custard cream and brandy is the festive dessert.
Igniv Bangkok / Dec 22-28, Dec 29 to Jan 4
Celebrate the holidays over a fine dining sharing experience, highlighting Christmas recipes available from Dec 22-28 in the Festive Menu at Igniv Bangkok. From Dec 29 to Jan 4, the Review Menu presents an encore of the Best of 2023. The limited-time Festive menu highlights include quail, venison, foie gras, black truffle, langoustine, strawberries, peaches and chocolate. The Review Menu showcases the flavours that defined the year and is a collection of 2023’s most beloved dishes.
The Meatchop / Dec 22-31
Christmas has arrived at The Meatchop, which will be serving up festive goodness from Dec 22-31. The restaurant will be dishing out the classics,including Southern-style charcoal grilled oysters, porchetta tenderloin roulade, and poached pear. Not to miss are the premium cuts including the special 35-day butter-aged striploin, black Angus tomahawk and the famous Truffle beef Wellington. Available as an a la carte or dinner set for two, which includes Chicken and chestnut soup, Char-grilled oysters or Grilled peppers and burrata; Porchetta and baby carrots; Butter-aged striploin or Rruffle beef Wellington and a Poached pear.
The Fig Lobby / Dec 24-25
Chef Andy Yang will bring festive cheer with a show to The Fig Lobby this Christmas. On Dec 24-25, unwrap a Christmas menu that includes Roasted chicken with Himalayan salt crust and mulberry sauce; Succulent ham; Creamy mashed potatoes with gravy; Crunchy coleslaw; and an Apple Pie. Sip on the magic of Mint chocolate drinks. Along with the dinner there will also be a brlesque show. Madame Rouge will bring "The Devil’s Playground" before your eyes. Madame “Jade” Rouge, a perennial purveyor of cheeky dances, she will be performing from 7-9.15pm on both days. The party continues with Maori musician, DJ and music producer Isaac Aesili on Dec 24 and on Dec 25, Bangkok-based DJ Ashima will spin disco, house and acid tracks.
A week away from Christmas and About Eatery is celebrating with an a la carte menu, which is a mix of traditional Christmas dishes from Italy, new pastas and truffles. The Zampone or sausage stuffed in pig trotter casing is a must-try. About Eatery's is poached, creamy and with a touch of spicy notes. Served with braised lentils and chestnut puree. Scampi risotto is another not-to-be-missed-dish. The housemade Panettone is one the best in town. Take your loved ones or culinary partners on a dining adventure. You know how to reach them.
Chim Chim / Dec 23-30
A creative “Save The Gingerbread” theme encompasses a limited-edition menu of fully-loaded "Chims’Mas" bites, as well as special drinks and desserts. Step into a winter wonderland of sugary bliss and let your imagination run wild at the “Gingerbread Cookie Decoration Activity”. Whether you're a seasoned baking pro or a novice in the kitchen, this event is designed for everyone to channel their inner pastry artist. Participants will be provided with freshly-baked gingerbread cookies, an array of colourful frostings, edible decorations, and all the tools needed to turn their cookies into edible masterpieces. From classic holiday designs to modern and quirky creations, the possibilities are endless. The Chims’Mas Bites menu is a sensory journey that encourages diners to savour each bite and relish the unexpected. Expect uni, king crab, sarassou on delicious shokupan. Experience a modern twist on a classic, with the Fish on chips, which sees sea bass glazed with vodka sauce served atop potato cake with caviar. The rich and tender Beef wagyu sando is another delight, featuring a refreshingly tangy beetroot tartare. For something sweeter, enjoy the S’Mores Ttartlet, which combines marshmallow and Chiang Mai 70% chocolate ganache with crispy tartlet and crumble. There are plenty of special drinks and desserts on offer, too. Mulled Wine, a heartwarming blend of red wine, spices and seasonal fruits that pairs well with Mince pie, a festive treat of candy cherry, lemon zest, raisins and spices wrapped in delicious shortcrust pastry. Another soulful drink is the Chimger Bell, crafted from a special coffee blend, herb syrup and mascarpone, then topped with whipped cream and house-made gingerbread cookie. Chocolate lovers need to try the Frosty’s Warm Embrace, a hot chocolate blended with green mint syrup and orange Sunkist juice, topped with marshmallow and candy cane. Try it with the Paris Brest, a take on the classic French pastry that pairs mousseline cream and delicate choux for a smooth sensation. Music lovers can continue to enjoy Chim Chim’s popular Vinyl Brunch Saturdays with a Christmas edition on Dec 23 featuring DJ CRP from 12- 4pm, followed by Groove Night with DJ LD from 7-11pm. Ample Soul performs on Dec 24.
Taan Bangkok / Dec 24 to Jan 1
Taan Bangkok will serve the "Chalong New Year Dinner" available from Dec 24 to Jan 1. Chef Monthep “Thep” Kampolsilp has curated a unique comprising 16 bites that showcases many of the most popular dishes at Taan since opening. As always, the menu pairs innovation and creativity with the very best in Thai produce and respect for tradition. Lobster chae nam pla from the Prod menu, has been recreated with a small bite. Lobster from Ranong province, marinated in fish sauce, is served alongside seafood dipping sauce. Another highlight is the Run juan custard, translated as the “aromatic scent of Ranjun”. A curry that has been a traditional delicacy in the royal cuisine since ancient times, it is a creation from the Rama V era, a recipe born within the palace walls from leftover ingredients of banquets. Legend has it that during those times, adults did not waste any food, and refrigerators were not available. Hence, only the meat was separated and cooked to perfection, then seasoned with shrimp paste and chili-infused shrimp paste, creating a balanced, flavourful and aromatic curry. The chef has elevated it further in this iteration, serving it with poached eggs, coriander, and infused oil with stock from tube snails underneath. The Pad Thai sorbet incorporates sprouted beans, scallions and dried shrimp.
A festive set menu consisting of 19 crafted bites highlighting the best produce and local ingredients. While snacks and appetisers are designed to enjoy individually, our main course remains family-style — an essence of Thai dining culture where a fruitful conversation will be shared over a set of well-curated main course. Highlights include Tangmo pla haeng (Sang Som compressed watermelon, fish floss), Gaeng som lobster (grilled Canadian lobster, som saa glaze, gaeng som sauce, papaya, palm heart), Ped nam prik nam liap (14-day dry-aged Muscovy duck, Chinese black olive relish, black pepper garlic rice) and Nua yang pla ra (grilled Australian Wagyu, pickled fish glaze and jeow bong).