St.Regis Hotel Bangkok opened its doors on the 1^st of April 2011, not even a month ago as its debut here in Thailand. Located on Radjadamri road, the same road where the Grand Hyatt Erawan Hotel and the Four Seasons Bangkok Hotel is established for years, St.Regis is offering a personalized butler service on each of its floors. Occupying levels 12-24 of a 47-story building that includes 176 guest rooms, 51 suites, and 53 residences, The St. Regis Bangkok combines timeless elegance with the cosmopolitan energy of a modern metropolis.

I witnessed over the past year how the hotel was build and I promised myself to check out the new kid on the block once settled in. True, after three weeks of opening, I was not giving enough time for a hotel to fine tune its service but honestly; I could not wait any longer. Even though only Viu, the only restaurant was operating I was impressed with the feel of the hotel and service given to its guest. Checking-in was a smooth and friendly experience done on the 12th floor, on the hotels four reception desks.

The hotels Bentley and entrance

Room 1916 overlooked the Four Seasons Hotel and at far the Grand Hyatt Erawan and the BTS line. Not an overly large room but very functional with some modern amenity. With a wooden floor with a heavy carpet matching the rest of the colors in the room makes this place a welcoming one. The bed with lots of silk and pillows was of course the center of the room, comfortable and well designed. There is even a pillow menu as with many other Starwood properties.

Amenity from Dean & Deluca

A real stunner was of course the bathroom, designed as an “open plan bathroom” whereby two shutters could close off the room for more privacy. The bathtub free standing in this room, in other rooms apparently it was build near windows for more view while bathing. The shower had a oversized sky shower and a full range of quality amenity.

As mentioned earlier while visiting there was only one restaurant operational, “Viu”, the all day dining room. Full open kitchen which reminded me on the French Kitchen at the Grand Hyatt Roppongi in Tokyo, Japan. I really enjoyed the breakfast there whereby the hot dished can be ordered a la carte from the kitchen and all other breakfast items can be taken from the buffet.

St.Regis Bangkok

159 Rajadamri Road, Bangkok,10330

Thailand

Phone: (66)(2) 207 7777

I have visited Phuket for the first time way back in 1984 when hardly any tourist knew about this island. There was no airport; there was no five star hotels and certainly no bars and entertainment. All I can remember was Patong beach with a dusty and sandy road, four beer bars and in Bangla and some open eateries who catered for the backpackers lost on the island.
Since those days I have been back many times over and have seen how Phuket kept growing on its popularity. First there was a domestic airport serviced by Thai Airways, and then soon it became an international Airport, shifting thousands of tourists onto the island. Sadly, since the Tsunami hit the island Phuket has transformed itself into a major holiday destination and to a hub of cheap travel. That was a few years ago. Now, again once more, Phuket became a destination of luxury travel, a pearl in the Andaman Sea with numerous 5 star hotels and resorts. With this it has also become considerably expansive but still affordable. Years back I was shown by a local a small beach on the west coast of Phuket called Lamp Sing beach where Khun Ali has his small beach hut with restaurant called Da Ali. Being a local Muslim and studied for years in Italy he is offering good traditional Thai cuisine and of course, Italian fair.

Having a few days planned for a small break I was recommended by a friend of mine who travels quite frequently to Phuket a unknown resort to me on Kamala beach, not far from Patong beach, half way to Lam Sing Beach. The resort, Cape Sienna, is owned by a Swedish and managed by a German GM, so all must be in good hands. Flavio, the Executive Chef of the resort was kind enough to get me go room rate, such a good rate I hope one day he will visit us here in Bangkok so that I can return his gesture. Of course I have checked out the resorts own website but nothing prepared me upon arrival at the resort. Such a wonderful property, stylish, modern and with such a mind blowing architecture one wonders why they kept this jewel so secret.

Arriving in the lower part of the hotel and taking the elevator to the Lobby of the hotel I stud there in the middle and overlooked the sea with open mouth, breathtaking view with open window shutters to the lobby. So airy and fresh. Check in was fast and cheerful, I even could select the smell of my bathroom amenity from a selection of five Asian herbs. Room 2303 was gorgeous with a balcony overlooking the Kamala bay towards Lam Sing beach. Its application was modern but very functional with the exception of the bed perhaps. The mattress was rather heard and its pillow crushed and not fluffy. I am sure if I would have stayed longer I would have another mattress requested from housekeeping but for those few days it was manageable. The toilet and shower was separated with the later one sporting a sky shower but at times with low water pressure. Nevertheless enjoyable after a day long beach visit at Lamp Sing Beach!

Breakfast was served at the Poolside Restaurant, the all day dining place at the resort. The restaurant was literally build along the pool with an open kitchen, however what I did not understand was its concept. There where chefs in the kitchen facing the guests but all what they did was cooking and replenishing the chaffing dishes in front of them. The only a la minute live cooking was of course the egg station, like in most hotels, even in city hotels. I am sure it would have been more interesting to get breakfast cooked in a different, more interactive way especially since all of the guests where having plenty of time without any business meetings planned. An interesting touch I found was the frozen Yogurt station on crushed ice, Strawberry, Blueberry, Mango and plain Yogurt where scooped in small cups served next to sliced fresh fruits. The crunch of the cornflakes placed on the bottom of the cup together with the refreshing frozen Yogurt was great; however at the same time the dried raisins, frozen to the point of eating where hard as a stone. The offerings on the buffet where changing on a daily base with two Asian dishes and the rest European, Croissants, Muffins and Danish Pastries included. Tables along the pool with comfy sofas where set up for breakfast and the view over the pool and the Andaman sea was just fantastic.

There are some activities in place during pool leisure like happy hours, Dj sets and BBQ. To get into the pool, I guess is a matter to get used as all the dining guests along the pool watching every move. I know this as I have done it myself! The drinks are great, just remember this as my first Pina Colada hit me.

My morning breakfast creation

Since most resort guests are venturing into Patong at night and during the day on Phuket’s Beaches. Cape Sienna has only two restaurants, the Poolside all day dining and Plums in the 3rd Floor overlooking the Sea. They mention it is a Fine Dining place with a wrap around terrace and four sunken boots’. The Menu has just changed, that explains the printed pages being in cheap plastic folders. I guess the menu has not being delivered from the printers yet. Interesting dishes on nevertheless; the frog legs backed in beer batter and the wild rabbit was delicious. Nothing to mention about the dessert, being bias…

Pool Deck at Sunset

Entrance & Pool with the Poolside Restaurant

Open Lobby

I have been writing in one of my earlier posts about LampSing Beach (read more here). I again returned to my very favorite beach on Phuket and met of course Ali. There is nothing better to be on the beach all day long and not to worry about anything. A cold Singha Beer and some Thai food that is all what one needs.

LampSing Beach

One note about Phuket’s transport system; if you are planning to take the local taxi or Tuk-Tuk be prepared to pay a hefty sum, far more expansive than in Bangkok. This is due a kind of a mafia agreement and hotels are in no way to help you out there as they themselves are helpless in breaking those gangs. Unless the Phuket Tourism Board is not intervening it most likely will not change in near future. I opted for my own set of wheels, a Honda 750cc Chopper but of course there are also Scooters to rent. This allowed me to move freely from one place to another. Just watch out for the cops at the Patong Police Station; they are stopping bikers at some time of the day to extort some fine of you. I went to the nearest Starbucks for a latte and just waited until the whole show was over and then passed the station without any further incident.

Otto’s Chocolate Pralines and Petit Fours

The curtain will go up on the 2010 Bangkok Chefs Charity Gala Dinner &  Auction on Thursday, July 29. This year will see 19 executive chefs from top hotels weave their culinary spell for 356 guests. It is expected to fetch four million baht, which, with absolutely no deductions for expenses, will go to the Border Patrol Police schools under the patronage of HRH Princess Maha Chakri Sirindhorn, and underpriviledged schools in Isan or northeastern Thailand.

Having all these top-notch chefs working together in one kitchen could be a real challenge. Norbert Kostner, the Mandarin Oriental, Bangkok’s celebrity executive chef and the event’s `cuisine director’ said: “People asked me how I deal with the chefs’ egos, because they come from one of the very best hotels in the country. But at the end of the day, this event is not for a specific hotel, it’s  teamwork for charity. And the most important thing is that we were able to help the underprivileged children who are the future of the country. So everyone was really glad to be a part of this event.”
This year the organisers decided to upgrade the 2010 event with some additional features to make it even more enticing to the guests.

Chefs at Service

The discussion led to preparing a luscious dessert: Chiang Mai passion fruit with Samui coconut and Valrhona Ivory chocolate. “All the dishes are a challenge to send out for this number of guests at the gala dinner. The advantage we have for the dessert is that we can prepare key items in advance and then simply assemble them at the event without having to worry that it will get cold. Only the sorbet can melt so Lucas will have his roller skates on for that!” said the British chef.
The top chefs used ivory chocolate, which has a smooth texture and flavor that will enhance the taste of the coconut whereas dark chocolate has a more complex, spice taste thus contradicting the coconut flavor.

“The ivory chocolate is so thin you will hardly notice it apart from the initial crack when you break the shell,” Chef Philip said. “Most of the guests will not realize that the ivory chocolate is the white sphere on their plate!”
“Philip and I spent a lot of time to create something that is memorable, we have used several different flavors and textures to do this,” Chef Lucas added. “The special thing about this dish is it arrives closed so there is an element of surprise as the guests opens or cracks the dessert open, a fitting way to end a special event.”

Chef Lucas & Apollo

Grand Hyatt Erawan Bangkok’s executive chef, Lucas Glanville and The Peninsula Bangkok’s executive chef, Philip Sedgwick are a playful pair. One reason why the two chefs get along so well together is that they were born in 1968, the Year of the Monkey. According to Chinese astrology, monkey people are mischievous and masters of jokes.

But, of course, they got serious about designing the dessert for the 2010 Bangkok Chefs Charity Gala Dinner, which is only one week away.
“We sat down and simply talked about the highlights from Thailand and how we can reproduce this into a spectacular dessert. It was very easy as Thailand has much to offer to the culinary industry,” said Chef Philip, who hails from Marlow, England.

Lucas, Norbert & Leslie

To be involved with the charity dinner again, Chef Lucas noted how an excellent group of professionals are all united in giving something back to Thailand. “It is fantastic that the children and so many people can benefit from one single event,” he said.

Chef Philip is as delighted to be a part of the event again. “I feel the same as I felt last year with the addition of knowing how much it really helped the children – so double plus points,” he said.

The dessert will be served with a Muscat, the only wine that actually tastes of grapes, and its sweetly seductive grapey, raisin richness, with a touch of delicate rose petal in its perfume, has for centuries proved irresistible. Fortified to 15 percent volume, the Muscat Monsoon Valley 2009 from Hua Hin Hills Vineyard is a glorious dessert wine, and a fitting conclusion to this year’s Bangkok Chefs Charity Gala Dinner & Auction.

“Madame Burgaud duck” served with a refined orange jelly
Semi dried tomato macaron filled with chive goat’s cheese
“Moelleux” of crab meat, dill, martini and red onion
Olive oil broad beans, beetroot confit
Involtini of pimentos with schiacciata, rocket pesto, tapenade and pecorino crisp
Seared Atlantic salmon with wakame, daikon and Japanese vinaigrette
Tuna, spiced coconut and pomelo tartar in cone with purple sweet potato crisp
Mieng kway teow, prawn, lime, ginger, peanut, cashew nuts,
chili and tamarind sauce wrapped in rice noodle
Duval-Leroy Brut NV, Champagne, France
Chef Marshall Orton, Chef Gael Lardiere, Chef Roberto Conrad & Chef Michael Gremer
***

Duck and foie gras ballotine, apple mustard and cèpe dust
Foie gras in spiced chocolate with wild hibiscus flower
Riesling Spätlese ‘Graacher Himmelreich’, Job. Jos. Prüm 2004, Mosel, Germany
Chef Martin Faist & Chef Leslie Stronach
***

Yuzu scented ocean trout ‘sous vide’, Ikura salsa, endive tatin, herb and ginger vinaigrette
Sauvignon Blanc, False Bay 2009, South Africa
Chef Michel Breliere & Chef Nicolas Schneller
***

Japanese sea scallop and fennel-leek confit
Pinot Grigio, Livio Felluga 2008, Friuli, Italy
Chef Dieter Ruckenbauer & Chef Philippe Gaudal
***

Summer truffle and zucchini cannelloni with mozzarella ‘burrata’ fondue and micro basil
Chardonnay/Viognier, Botalcura 2006, Central Valley, Chile
Chef Stefano Artosin & Chef Philippe Derrien
***

Roast Canadian lobster with aniseed-saffron and verjus emulsion,
silver chard crescent and chorizo crisp
Pouilly-Fuissé, Joseph Drouhin 2007, Burgundy, France
Chef Norbert Kostner & Cheff Erwin Eberharter
***

Refreshing Darjeeling and sopadilla sorbet
Chef Denis Lartigue
***

Slow roast fillet of Wagyu beef with ragout of girolle mushrooms,
sweet corn and sauce financière
Château Coutelin-Merville 2000, Cru Bourgeois, Bordeaux, France
Chef Nam Nguyen & Chef Anthony Dawson
***

Chiang Mai passion fruit with Samui coconut and Valrhona Ivory chocolate
Muscat Monsoon Valley 2009, Hua Hin Hills, Thailand
Chef Lucas Glanville & Chef Philip Sedgwick
***

Hand dipped chocolates, petits fours and mignardises
Selection of Ronnefeldt teas and Lavazza coffee
Dusit Thani & Centara Grand

Like with all Chefs, or at least most expats, a transfer to another sister property is for some a desired goal, for others a pain. In both cases tears and good memories will be incased in most hearts. Chef Lucas and family moved to the Grand Hyatt Singapore for a new assignment there, leaving Bangkok after five years of working for Grand Hyatt Erawan Bangkok. Seldom had I come across a professional like his caliber with a down-to-earth attitude, focused and at the same time a good, healthy portion of true blue Aussie humor! Thank you Lucas for everything and see you soon again!

Happy Swiss National Day!