Thailand Luxury Weekend
Bailliage of Bangkok
Bangkok, September 26-27, 2020
A preview of the 5-star Sindhorn Kempinski
" members indulged in a multi-course dinner reminiscent of classical Continental favourites "

It is rare to be among the first to sample all that a 5-star luxury hotel offers in a major metropolis. Discerning Bangkok Chaîne members did just that one September weekend.

Attending the first major culinary event hosted at the newly-opened Bangkok Sindhorn Kempinski, Chaîne members indulged in a multi-course dinner reminiscent of classical Continental favourites whilst showcasing the kitchen’s technical prowess.

Acting as Échanson, Bailli Délégué Joe Thawilvejjakul paired the courses with cleverly chosen wines to set off each dish’s homely-yet-elegant flavours.

The reception was in the lobby where we sipped Champagne Taittinger Brut Rosé NV and enjoyed these canapés:
- sustainable ‘fine de claire’ Marennes-Oléron oysters
- gravlax with pumpernickel bread
- savoury éclairs
- beef tartare
- beetroot chips with hummus and asparagus.
And then we went in for dinner.


Chicken liver layer cake
grape jelly, red onion marmalade
Robert Weil Rheingau Riesling Spätlese 2017

Hay soup
viande des Grisons*, chanterelles
Robert Weil Rheingau Riesling Spätlese 2017

Refreshing lemon and mint granita

Loin of roe deer
spiced pumpkin purée, braised red cabbage
sautéed Brussels Sprouts, bacon, spätzle**
Châteauneuf-du-Pape ‘cuvée Laurence’ 2008
Domaine du Pegau
Fish ‘en papillote’
leek, star anise, carrot, lemon, Kalamata olives
Puligny-Montrachet ‘Sous le Puits’ 2017
Domaine Verget

Peach sphere
white peach mousse, peach compote, vanilla sponge
mango, passion fruit, raspberry gel
Klein Constantia ‘Vin de Constance’ 2015

* Viande des Grisons (German: Bündnerfleisch) is an air-dried meat produced in the canton of Graubünden, Switzerland.

** Spätzle is a type of pasta made with fresh eggs and found in the cuisines of southern Germany, Austria and Switzerland to name but three.

For the lucky few who opted to stay overnight in the hotel’s plush rooms, next morning there was a luxury brunch. Champagne was free flowing.


Signature croissants
Pain au chocolat
Danish pastries from Chef Max
Fresh artisan bread basket
Homemade yoghurt, granola, honeycomb

Proscuitto crudo, Italian salami, Black Forest ham

Smoked Scottish salmon, beetroot gravlax, condiments

Crab cocktail
Mantis shrimp sashimi, assorted sauces

Truffle Brie, Tête de Moine, Appenzeller Surchoix

Eggs made to order
(Fried, Omelette, Scrambled, Benedict, etc)

Carving station
Roast rack of lamb, Roast beef
potato gratin, roasted root vegetables

Spaghetti vongole


Probiotic drinks and juices
Champagne Taittinger Brut NV
Champagne Taittinger Brut Rosé NV

For Bailliage members and their guests it was truly a weekend to remember.

Vive la Chaîne!

Chawadee Nualkhair
Chargée de Presse