Fine dining is back on the menu at this high altitude haven
After taking a temporary hiatus, the chefs at Park Society, led by Head Chef Joost Bijster, have brought fine dining back to the multi-award-winning restaurant, fusing Eastern flavours with Western techniques with the new four-course Chef’s Signature degustation menu.
We arrived at 6pm, just in time to catch the sunset and watch the sky change from hues of vanilla to deep violet. Located on the 29th floor of SO Sofitel Bangkok, the restaurant provides extensive views over Lumphini Park and of the surrounding cityscape. Although the restaurant seems small in size, it easily seats 80 people. Floor-to-ceiling windows and an open layout fills the space with light and makes it feel extremely spacious, while the tables lining the windows offer guests unobstructed views for a true in-the-sky dining experience.
Naturally, we opted for Chef Joost’s Signature Menu, which is priced at B2,600. The featured dishes change regularly, and are also available à la carte. However, the amuse bouche teasers that precede the starters are just as creative as the rest of the menu, and add to the fine dining experience. The first amuse bouche was Dim Sum Kha served with dry ice. The creamy tom kha broth explodes in your mouth, leaving notes of kaffir lime lingering on the tongue. Mushroom Balls with Truffle Mayonnaise followed, whetting our appetites even further.
The first course consisted of home-cured trout, full of flavour with a beautiful firm texture, paired with pickled vegetables, horseradish, a honey and yuzu dressing, and sprinkled with paprika for a hint of spice. With each bite came an explosion of different flavour combinations.
The suitably named East Meets West followed next (pictured). Aromas of the smoked tom yum infused lobster bisque hit us before it even reached the table, and the flavours were perfectly balanced. The scents of smoked lemongrass and Kaffir leaves lingered throughout and enhanced the entire course. This particular dish proved to be the favourite of the night, and we couldn’t resist asking for more.
For mains, mallard duck cooked medium rare was served alongside sweet beetroot, ripe figs, and an orange sauce that brought together all the rich flavours of the dish. The portion size seemed small, but we soon realized it was to ensure we had enough room for the fourth and final course: dessert!
Chocolate lovers will rejoice over the Valrhona chocolate dedicated dessert, comprising of various preparations including chocolate tuile, mousse, and ganache on a crispy hazelnut and chocolate biscuit base, topped with a chocolate log, and served with home-made chocolate ice cream.
On the recommendation of the knowledgeable staff, the Paul Jaboulet Aine Parallèle 45 Cotes du Rhône Blanc suited well as an accompaniment to the meal. Of course, the Hi-So Bar on the adjacent terrace provides an even higher altitude alternative for an after-dinner tipple.
By Kelly Harvey
29F, SO Sofitel Bangkok
2 North Sathorn Rd.
Tel: 02 624 0000
Open daily: 6pm-10:30pm