Chef Henk Savelberg, who has the distinction of having been awarded a Michelin star in four different restaurants across the Netherlands, and has now been awarded a star in the Michelin Guide to Thailand for his Bangkok restaurant, is preparing a Modern French menu for diners at Savelberg Bangkok during the Christmas and New Year festive season.
Served on 24, 25 December and on 31 and 1 January, for both luncheon and dinner, the seven-course menu is priced at 6,000 baht plus service and government tax.
Dinner begins with a Faberge egg overflowing with 15 grams of Royal Oscietra caviar, followed by a course of sliced lobster with a bunch of shimeji mushrooms, lemon grass, ginger and pomelo.
An oyster is served with a puree of sauerkraut and pork, and then comes a course of turbot with orange and hazelnut. A rich dish of foie grass and black truffle is accompanied by green cabbage, with the main course being pigeon roasted with liver and beetroot. A pre-dessert of apple pie follows, with dinner concluded by a sweet serving of rhubarb with white chocolate, vanilla sauce, and tarragon leaves.
SAVELBERG THAILAND at Oriental Residence Bangkok. 110 Wireless Road. Tel. 02 252 8001. www.savelbergth.com.
