Thailand Dinner
Bailliage of Bangkok
Bangkok, March 25, 2021
A long-awaited start to 2021
" Keller, one of the city's most exciting new restaurants "

Emerging from a second lockdown due to COVID-19, the Bailliage was eager to be able to meet up at last in support of the Bangkok restaurants weathering the pandemic storm.

On March 25, members and their guests congregated in the stunning confines of Keller, one of the city’s most exciting new restaurants.

Named after its Chef, Mirco Keller (formerly of the Ritz Carlton in Berlin and Water Library in Bangkok), this Continental-focused eatery is set in the repurposed former home of a Bangkok business tycoon, lovingly outfitted in tones of pastel pink, bone, gold and beige.

We were all set to enjoy the seven courses of the “Keller Journey”.

MENU

“Berliner Senfei”
Potato, beetroot, mustard, Oscietra caviar
Peter Jakob Kühn Riesling Sekt Brut NV
Rheingau, Germany

Truffle soup
olive bread, hijiki seaweed butter
smoked paprika butter
Peter Jakob Kühn Riesling Sekt Brut NV
Rheingau, Germany

“Label Rouge” Scottish Salmon
Oscietra caviar, dashi cream, honey
yuzu dressing, crackers
Weingut Ziereisen ‘Schulen’ Pinot Noir 2011
Baden, Germany

“Reistopf”
Blue crab meat, sweetbread, shiitake, mussel beurre blanc
Montlouis ‘Clos aux Renards’ Singulier 2016
Lise & Bertrand Jousset - Loire Valley, France

Japanese kinmedai
brandade, lemon gel, vin jaune sauce
Grüner Vertliner Smaragd ‘Loinbenberg’ 2016
Tegernseerhof - Wachau, Austria
or
Wagyu hanger steak
semmelknödel (German bread dumplings)
ratatouille, Hungarian-style goulash sauce
Barbaresco Bric’Micca 2006
Dante Rivetti - Piedmont, Italy

Chocolate crunch
apricot ice, raspberries, candied pistachios
Maury 2016 - Vin doux naturel
Domaine des Enfants - Rousssillon, France

“Sweet Treats”
Lemon choux ~ Opera gateau
Chocolate truffle ~ Fruit cake

Digestifs

Chef Keller crafted the menu from the heart, inspired by memories of his childhood in Germany. At the same time, he sought to put a new spin on these German classics, showcasing the techniques of the chef that he had become.

The result was a tour de force of flavour especially the “Berliner Senfei” and the Wagyu hanger steak with the goulash sauce.

Chawadee Nualkhair
Chargée de Presse