The hardwood tones, warm colours and subdued ambiance which greet visitors to Saffron -- Banyan Tree Bangkok's sky-high signature restaurant -- is a vivid portent of the unforgettable dining experience to come.
Saffron's Sous Chef Renu Homsombat has created an inspiring menu of timeless Thai classics, seasoned with an imaginative contemporary flair that takes Thailand's rich cooking history to flavourful new culinary horizons
An Amuse Bouche of Softshell Crab in Tamarind sauce and Spicy Pork Neck provides an intriguing taste-bud warm-up with its richly layered palette of flavours. And a starter medley offers a sampling of ages-old specialties including succulent shrimp wrapped in crispy Phuket noodles -- each bite an adventure of contrasting textures -- along with paper-thin crispy rice-cracker sheets served with a trio of dips.
Saffron's enticingly aromatic Tom Yam Soup with Shrimp is a loyal yet distinguished rendition of one of Thai cuisine's most internationally well-known dishes. The tangy hot-sour broth is rich and impossibly flavourful, with a row of plump, firm-textured shrimp artfully skewered on a lemongrass stalk. And the Thai-style Barbecue Curried Chicken with Papaya Salad is a refined and well-paired rendering of this street-stall classic and the earthy, aromatic curry sauce.
A hard-to-find traditional dish, the Spicy Banana Blossom Salad is a rare treat, and Chef Renu's version pays delicious tribute to this Thai culinary treasure.
Desserts include refreshing dollops of creamy-smooth, house made Coconut and Coffee ice creams, served in beautifully detailed terracotta vessels and maintained at the ideal temperature thanks to a misty dry-ice bath.
The exquisite service provided by Saffron's personable and highly knowledgeable wait staff is acutely focussed on creating the best possible customer experience. Diners are asked their preference regarding level of spiciness, and every dish in which chili is used is seasoned according to individual taste, while table cart service offers a choice of four types of Thai rice -- white, red, brown and the deep crimson-hued Riceberry -- with staff helpfully providing a nutritional profile of each variety.
The 52nd-floor venue exudes a refined elegance, with smartly updated Thai-style décor and full-height windows with dazzling vistas of the glittering Bangkok skyline, offering a dramatic setting for this spectacular epicurean journey.
After joining the Banyan Tree Bangkok in 2003 as Chef de Partie, Chef Renu was appointed as Sous Chef, Thai Cuisine at Saffron. Her years of previous experience include stints as Guest Chef at Lotte and Sheraton Hotels in Seoul Korea and the Shangri La Kuala Lumpur and Oberoi Hotel, India. She has also been invited to showcase her many Thai culinary creations at the Banyan Tree Maldives and Banyan Tree Seychelles, the Hotel Traube Tonbach and 3-Michelin Star Schwarzwaldstube, both in Germany, and most recently she was invited to represent Thai cuisine and Banyan Tree at Germany's renowned Rheingau Gourmet & Wein Festival, an event showcasing Michelin-awarded Chefs which attracts over 6,500 guests each year.
To welcome 2016 in delectably divine style, Saffron is hosting a New Year's Eve Thai Set Dinner featuring an authentic, taste-tempting menu created by Chef Renu, plus traditional performances and lucky draw with fabulous prizes.
5-course New Year's Eve Thai Set Dinner at Saffron
December 31st, 2015
7.30 pm – 12 midnight
THB 6,200 net, THB 7,800 net with paired wines
(Includes 50% advantage for admission to Latitude Lounge & Bar)
BANYAN TREE BANGKOK 21/100 South Sathon Road Tel. 02 679 1200, 02 679 1199, email: bangkok@banyantree.com. Website: www.banyantree.com/en/ap-thailand-bangkok
