Stunning vistas plus lavish cuisine equals one unforgettable NYE dinner
New Year’s Eve is one of the most anticipated nights of the year, but the high expectations often result in watching TV, bored on the sofa, or being crammed in a noisy overcrowded bar. However, the lavish prix fixe 8-course Gala Dinner (B15,555++ per person) at Red Sky, paired with uninterrupted panoramas of the city from the 55th-storey rooftop of the Centara Grand at CentralWorld hotel, offers a sophisticated alternative for welcoming 2018 in style.
The décor is chic and modern, while also providing spacious seating for ultimate comfort and relaxation. Although diners have the option of eating indoors, the open-air wooden deck—illuminated by the restaurant’s signature red neon arch, as well as the glittering lights of the surrounding cityscape—is the premier spot for a truly memorable dining experience. At the drinks-only upper level, guests can take in the 360° view from a higher vantage point, and enjoy one of the bar’s creative trademark cocktails. It also offers the perfect backdrop for an unforgettable NYE photo-op.
Yet Red Sky is more than just good looks. Head Chef Christian Ham crafts a tasteful set menu of high-quality meat and seafood dishes that skew towards traditional European fare with a twist—and all with fine dining flavour and artful presentation. We begin with an amuse-bouche of vegetable soup served in a small glass and accompanied by a bread basket. This is followed by the second course of Russian Oscietra Caviar, wherein the roe, garnished over bread and classic condiments, pop on the tongue, boasting a rich, slightly sweet taste that is surprisingly not very fishy. Next is a French Erquy scallop paired with deliciously fatty bone marrow, bringing out the earthy flavour of the accompanying white Alba truffle. In the same course is also the Hokkaido scallop carpaccio that is amazing in both texture and taste.
You can never go wrong with foie gras, and the pan-fried duck liver of the subsequent course, complemented with gingerbread, red cabbage, and cranberries, is perfectly cooked until slightly crispy on the outside, while the interior is delicately rich and buttery soft. This course also includes a confit of quail and foie gras, and the melt-in-your-mouth taste is enhanced by the layered intensity of the Madeira sauce and apricot chutney. The last of the appetizers arrives in the form of a puff pastry filled with savoury Brittany blue lobster and mild veal sweetbread, while the subtle nuance of cognac highlights the overall flavour of the dish.
G.H. Mumm champagne whets our palates before we move on to the main course—a choice of Wagyu beef fillet or pan-fried turbot. I chose the fillet, which was tender, though perhaps not rare enough for my taste, but was perfectly garnished with salty and comforting porcini parmentier.
Lastly, the gala dinner concludes with the Pavlova Surprise, chestnut and blackcurrant mousse protected by a crispy meringue shell covered in cream and raspberries—a perfect cap to an unforgettable evening.
By Allison Nicole Smith
55F, Centara Grand at CentralWorld
999/99 Rama I Rd.
NYE Special: Dec. 31st from 7pm-2am
Tel: 02 100 6255, ext 5502