Page 73 - Masala E-magazine Vol 9 Issue 2 October - November 2017

For heavier fare, opt for items on the dinner menu, from which the
artfully presented Coco scallop (B590) is a must-order. Each juicy
piece is served with fresh cauli ower, tru e emulsion, lobster
bisque and tarragon. Every bite provides a fun contrast of tastes
and textures. Another innovative choice is Smoked Atlantic octopus
(B690) presented with tender ratte potatoes and black garlic aioli
on a rustic wooden plate. As the menu writes, this is a “great dish for Open kitchen
your camera to eat too!” For sharing, patrons can order a larger sized
portion for an extra B510. Also available in two serving sizes is the
equally scrumptious Canadian lobster with spaghetti and dry aged
ham (B790 and B1,580). Next was the signature Seared Patagonian
tooth sh (B1,200), delicately cooked to balance moisture and
tenderness. Served with pearl barley, mussels and sa ron, the
whole sh contains a natural sweet aroma.

If you crave red meats, worry not, as they make a major part of
the menu as well. Try Ribbons of wagyu beef, poached foie gras
and dashi-style consommé (B720), in which the combination of
well-cooked raw meats create a melt-in-your-mouth experience with
abundant depth of avour. The wagyu particularly carries a good Oxtail bon-bon
Oxtail bon-bon
level of fat marbling, ensuring that each bite is meltingly tender. The
nal savoury course was the meticulously sliced and juicy Soya
glazed pork belly (B790), served with velvety mashed potatoes.
Prepare your phones for the grand nale. Phuket pineapple (B380),
served with Tahiti vanilla ice cream, is a spectacular symphony of
hot and cold avours served at the table by the head chef himself.

Franco Thai French Passion

drinks
The restaurant o ers an extensive list of European wines and a
number of champagne labels. However, the leading actors here
are the signature cocktails, prepared with fresh and top quality
ingredients. A favourite amongst the management team is Franco
Thai (B390), a refreshing concoction of lemongrass infused with
Smirno vodka, Malibu ginger ale and sweet chilli. Another drink
worth tasting is French Passion (B390), which tempts with a strong
aroma of fruity tartness.

L’Appart View video:
32nd oor, So tel Bangkok Sukhumvit
189 Sukhumvit Road, Klongtoey Nua, 10110 From top to bottom: Smoked Atlantic octopus;
Tel: 02 126 9999 Canadian lobster with spaghetti and dry aged ham;
Open daily: 5pm – 1am Seared Patagonian tooth sh; Soya glazed pork belly;
www.so tel.com Phuket pineapple
goo.gl/x9Uw4g

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