![]() In previous webinars, we've had people calling in from all over the world. As everybody is filing in, what I’d love for you to do – and if you've been on our webinars before, I always ask this at the very outset, because it's always interesting to see who's attending and where they're calling in from. Price : From THB 1500++, excluding drinks.Elton Lin: Hey, excited to have everybody on. For casual group dinners or a switch up in your weekly date night routine, Cuisine de Garden is a solid new option for a night out on the town. While the experience can get a bit gimmicky at times, the restaurant hits the target where it counts the most: a reasonably priced set menu that deliver on big flavours and presentation. Bold flavours and confidence with adventurous cuisines make Cuisine de Garden one to try, led by the expertise of chef Nan. Be careful though, as we didn’t expect the roselle and tamarind fillings to be in liquid form, which caught us off guard when we bit into it.Ĭuisine de Garden truly captures the essence of nature in its six-course menu, and those looking for a genuine dining experience in the heart of Bangkok should not miss out this hidden oasis. Served with a tray filled with actual smooth stones, we had to find out which ones were the chocolates camouflaged among them. Creative and packed with vanilla flavours from the pandan leaves, this marks the perfect finale of the four chapters.īut we didn’t forget about the last course of the set menu: Stone. ![]() A new take on canelé, this cactus-like French pastry was filled with crème anglaise, pandan gel, preserved pumpkin and dusted with pandan powder. Using mashed unripe banana, crispy fried banana stalk, and smoky grilled banana leaf sauce to pair with grilled miso-marinated halibut, Gluay was surely a creation surprised our palates with the simplest ingredients.įor dessert, lovers of pandan should try Catus. And no, don’t expect the egg to be cracked - we had to break the egg on our own and surprisingly, it was quite a satisfying experience.įor the next dish, chef Nan impressed us with unimaginable ways of using different parts of a banana. Presented deceptively like a real nest where a mother bird lays eggs, the dish was delicately made with crispy rice vermicelli, topped with pulled chicken and an intact onsen egg. Garnished with crispy beetroot and an underrated northeastern vegetable “Pak Kayang”, we almost felt tricked into eating actual soil, in an elegant way, of course.Īnother standout was Nest. ![]() We took several wonderful bites and wished it would never end. And instead of having it topped with a velvety yolk like traditional beef tartare, the whole thing was buried in powdered charcoal ice cream. Next up was Soil, a mashup of sweet and savory flavours thoughtfully layered with chopped beef tartare mixed with shallots to add extra texture to the dish before it was seasoned with restaurant’s special sauce. We started off the meal with Coast to Coast, an exquisite selection of appetisers composed of the best produce from the sea shrimp, mussel, salmon, and blue crab, all seasoned and flavoured with the key ingredient in Thai cooking, kaffir lime. Those who want to savour the nature-inspired dishes surrounded by nature will enjoy an al freso dining experience in the back garden of the restaurant.ĭivided into four main chapters, this six-course menu tells the stories behind each dish by placing side by side the descriptions of each course and pictures of nature that the dishes took inspiration from. The dining room is consisted of a simple yet elegant bar and a wine cellar, featuring an extensive selection of great wines and drinks that will undoubtedly elevate the meal. With bare tree trunks popping up from the darkwood flooring and black granite tables, with magical fairy lights reminiscent of a starry night or a sky flooded with lively fireflies, the setting of Cuisine de Garden was designed to create an imaginative garden that complements the concept of the restaurant. Nestled quietly in the street of Ekkamai Soi 2, the jungle themed restaurant has been airlifted from Chiang Mai and landed in one of Bangkok’s trendiest areas.
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