Page 61 - Masala E-magazine Vol 9 Issue 3 December 2017-January 2018

food
Upon being seated at our table we were introduced to Chef de
Cuisine Kenny Karlsson, who is no stranger to Bangkok’s food
scene. Both the a la carte and set menus exemplify his attention to
detail and commitment to bold avours.

Pan seared foie gras with caramelized peach, maple syrup and
diced lemon served with warm toasted brioche

Salmon cooked at l’unilateral on a bed of sa ron seafood risotto

Our meal begins with the Pan seared foie gras with caramelized
peach, maple syrup and diced lemon served with warm toasted From left to right: The Canadian lobster thermidor with buttered
rice and assorted vegetables; Whole slow roasted quail lled
brioche (B620). The melt-in-your mouth texture of the liver in with chestnut, pumpkin, sage and thyme
combination with the sweetness of the peach results in a delicate
marriage of avours, a tting start to a delectable dinner. Mouth- drinks
watering aromas ll the air as we are presented with Salmon cooked The wine cellar is stocked with
at l’unilateral on a bed of sa ron seafood risotto (B590). The sh is a selection of traditional French
prepared to perfection, as its delicate taste perfectly complements wines that range from full- avoured
the light risotto. Bordeaux reds to lighter whites from
the Burgundy region. Meanwhile,
Next up was The Canadian lobster thermidor with buttered rice the unique cocktails are worth
and assorted vegetables (B3.52/G). This classic French dish is trying, particularly The Elder ower
not to be missed for seafood lovers, as the complex avours of Early Punch (B295), which
the sauce pairs well with the fresh and juicy meat. For fans of combines tequila and Aperol with
poultry, the restaurant serves a Whole slow roasted quail lled elder ower liqueur. This refreshing
with chestnut, pumpkin, sage and thyme (B780). This taste bud- concoction is topped with passion
tingling option with fresh seasonal vegetables is akin to dining in fruit and lime juice. For those opting All Day Long
the European countryside.
for a non-alcoholic beverage, the
One of Chef Kenny’s signature menu also features delicious
dishes is the Cold seafood platter mocktails like the All Day Long
for four (B5,800), which includes (B195), a mixture of fresh passion
a variety of imported oysters, fruit and orange juice, served with
Canadian lobsters, tiger prawns, lemongrass, and sparkling Perrier
langoustines, legs of king crab – a refreshing accompaniment to a
and mussels, presented with delicious meal.
a range of dipping sauces. The The Elder ower Early Punch
platter is delivered to the table Special Promotion!
from the Live Seafood Bar, and Brasserie 9 is o ering a 10 percent discount to our readers.
the selection is a testament to Simply refer to Masala Magazine during your next visit.
the establishment’s commitment
to fresh and diverse seafood BRASSERIE 9 View video:
options. Cold seafood platter for four Sathorn soi 6, Silom, Bang Rak, Bangkok 10500

The meal ends on a high note with The Last Dance (B300), a Opening daily: 11.30am to 1am
warm chocolate fondant with an oozing centre, served alongside Tel: 02 234 2588
homemade vanilla ice cream and a dark chocolate Ei el tower. It Email: brasserie9@gourmethouse.co.th
was simply art on a plate. www.brasserie9.com goo.gl/Wj88NX

Masalathai.com | 61