Thailand Dinner
Bailliage of Bangkok
Bangkok, November 29, 2019
Spanish-themed 'four-hands' event at Uno Mas
" the Chefs spectacularly carved the whole suckling goat table-side "

Having already explored the cuisines of Thailand, India, France, Italy, Japan and Germany in Bangkok in 2019, we ventured to Spain as our dining year came to a close.

The destination was the semi-alfresco dining deck of Uno Mas - Thailand’s premier Spanish restaurant perched 54 stories above the Bangkok skyline with stunning panoramic views from its unique rooftop location with floor-to-ceiling windows opening onto a cloud of fresh winter’s air.

Our evening started with Corpinnat’s 2014 Torelló Reserva Brut Nature served with canapés in front of the restaurant’s eight metre tall wine tower holding over 2,000 bottles, a selection which straddles both the Old and New Worlds.

The “four hands” belonged to Chef Sandro Aguilera (from Catalonia) and Chef Christian Ham (from Alsace).


Demi-tasse of fennel and sea urchin cream

Rubia Gallega beef carpaccio
Foie gras | Truffle | Manchego | Ibiza salt
2016 Penedés Gran Caus Rosé
Can Rafols dels Caus

Dutch “Peters Farm” veal sweetbread
Romaine lettuce | Bay lLeaf
2015 Acusp Pinot Noir - Castell d’Encus
Costers Del Segre D.O.

“Choto lechal”
Slow-roast whole leg of suckling goat
Smoked eggplant | Young wild and black garlic
Caramelized shallots | Jus
2016 ‘El Origen’ Comenge Crianza
Ribera del Duero D.O.

“Supplement from the Trolley”
Whole spit-roast “Malaga” suckling goat
Baby “Panadera” potatoes | Rosemary red wine jus

Torta de Barros cheese with artisan picos
‘Leonor 12’ Palo Cortado Sherry
González Byass

“Balearic gin and tonic”
Mahon Gin | Cucumber | Lime sorbet | Torched meringue

“The Combination”
Chocolate | Cherries | Catalan burnt nougat | Almond
Solera 1847 Cream Sherry
González Byass

Andalusian Catanambu espresso

The beef carpaccio, veal sweetbreads and Torta de Barros cheese all contributed to the magnificent dinner as did the wonderful Spanish wines. The whole legs of suckling goat had been brought in from Spain especially for the dinner. When it came to the main course the Chefs spectacularly carved the whole suckling goat table-side for the enjoyment of the members and guests.

Vive la Chaîne!

Finbarr O’Connor
Bailli Délégué