Perched above Asoke, Seasonal Tastes continues to add new items to its creative kitchen and widely popular buffet. Recently, the restaurant has launched a new dining concept available from 6pm–10.30pm. The European fish and oyster market lets seafood lovers indulge in fresh, premium subaquatic specialties prepared by Chef Jerome Chautard at a tableside cooking station.
Light wood flooring and dim lighting suffuse the room with a sensual amber ambiance, but loosely set white and green furniture provide contrast with a subtle hint of the seaside. Adding to the theme, lighthouse models are set on both dining tables and cooking stations while an eye-catching anchor hangs on a pillar next to the s-shaped seafood station, where a variety of fresh crustaceans are placed on ice. As a more obvious touch, a fish station at the entrance trumpets the arrival of the fish market.
The dinner menu offers extensive a la carte dishes made with your choice of fish—Dover sole, turbot, sea bass, grouper, or sander. Diners have the choice of fillet or whole fish, for those with big cravings.
The Westin Royale Platter (B6290) is a “best of shellfish” special, including cockles, clams, sea snails, and mussels. The other platter in the set serves such sea creatures as langoustines, grey shrimp, Alaskan king crab, and brown crab with thermidor sauce, the meat stuffed in the shell and finished au gratin. The platter is accompanied by bread and butter, aioli, shallot vinegar, mayonnaise, and spicy Thai sauce.
Four not-to-miss features come by way of the “Chef Recommends” menu. Try roasted Emperor fish with lemon (B1090). The whole fish is prepared in the open kitchen and served with tzatziki, cucumber, and diced fresh tomatoes.
If you find it hard to decide, the Deep Blue Set Menu (B1050) has you covered with a range of highlights. The set menu is offered at B1050 or B1600 and includes two glasses of wine. Four oysters—two Marennes Oléron and two Belon Saint Kerber—are served on ice with condiments and sauce. The main dish, a creamy waterzooi, is stewed with langoustine, monk fish, and rock lobster. The sweetness of fresh seafood contrasts the hearty stew—a stew thankfully served with bread to mop up the deeply flavoured broth. Dessert rounds it all out with a warm rhubarb crumble served with yoghurt ice cream.
Variety is the name of the game here. A la carte choices remain options while the seafood special throws a changeup in the regular lineup. It’s a win-win scenario.
Seasonal Tastes at The Westin Grande Sukhumvit, Bangkok
Sukhumvit 19 | 0 2207 8120 | westingrandesukhumvit.com | daily 6am – 11pm
Photos by Anupong Hotawaisaya
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