Rib Room and Bar Steakhouse at the Landmark Bangkok is to present a special culinary collaboration in commemoration of the restaurant's 11th anniversary.
Held on Dec 1, the gourmet celebration features a wine dinner prepared by the hotel's own seven kitchen masters.
The culinary team is led by French executive chef Philippe Gaudal and consists of executive sous chef Francesco Bettoli, executive pastry chef Jean-Marc Breney, Chinese head chef Wai Ming Lo, Hong Kong noodle master Kin Fai Mak, Middle-East cuisine chef Nidal Kiwan and Thai cuisine chef Bang-on Narkrung.
Famous signature dishes of each chef are assembled into six-course East-meets-West meals matched with French wine from Château Pichon Longueville Comtesse de Lalande, Pauillac.
The dinner starts off with a Thai tapas platter of lemongrass-chicken lollipops, minced prawn on toast, fresh betel leaf with condiments and savoury crispy cups.
It is followed by beef carpaccio with blueberry rosemary honey dressing, crispy artichoke chips and radicchio.
Representing the seafood course is baked Boston lobster in Sichuan spicy sauce with steamed sea scallop dumpling and wild mushroom in tomato cup.
While the poultry menu showcases Moroccan-style duck breast tagine with pumpkin, date and cinnamon accompanied by couscous.
The evening's main course, slow-cooked Japanese sirloin, comes with celery and apple gratin, Melba toast of marrow bone and Bordelaise sauce.
The night is lusciously finished off by Biscuit rose de Reims, raspberry mousse, Mandarine Champagne sherbet and berries compote mignardise.
Rib Room and Bar Steakhouse is on the 31st floor of the Landmark Bangkok. Tickets are priced at 4,500 baht per person. Early bird offers of 3,900 baht per person are available until Nov 20.
For reservations, call 02-254-0404 or email fb@landmarkbangkok.com.
