Fine dining is on the rise. Or, perhaps, it’s fully risen. Bangkok’s lingua franca is laced with sauces, foams, and French techniques — foreign wine, degustation menus, and Michelin stars. Few places have captured the spirit of this gourmet golden age as fervently as Sofitel So. Over the past four years, its So Amazing Chefs has grown from platform to destination, becoming a place where, if only for a week, foodies can fulfil their most decadent dreams.
This year, twelve culinary virtuosos will come together at the chic hotel, including familiar faces from previous events: Stéphane Bonnat from Voiron, France; Laurent Peugeot from Burgundy; Alain Caron and Ferry van Houten from Amsterdam; Chris Salans from Bali, who took part in the inaugural edition; Didier Corlou from Hanoi; and Sofitel So’s own Paul Smart. Joining them are Menno Post, Hervé Rodriguez, Jacques Pourcel, Loïc Villemin, and Thierry Renou, a formidable line-up of Michelin-decorated chefs.
So Amazing Chefs kicks off on October 6 with a four-course dinner prepared by Chef Corlou (B3900++). A collaboration of six chefs — Caron, Post, Salans, Pourcel, van Houten, and Smart — takes place the following evening, and this really sets the trend for the entire event. From cheese master classes to chocolate cooking lessons, every day and night is hallmarked by culinary pedigree, interactive programmes, and cutting-edge food styles.
While dinners and classes should draw hungry crowds, the culinary showdown ranks as the can’t-miss event. The chefs split into teams and do battle, preparing threecourse dinners judged by a panel, as well as the audience, on October 9 (B2500++, including a welcome cocktail). Think “Iron Chef,” but with teams pitted against one another rather than individuals and their sous chefs.
A new wrinkle this year sees the chefs taking over brunch at Red Oven on Saturday, October 10, and Sunday, October 11. On Saturday, the So Amazing Brunch brings Caron, Salans, van Houten, and Pourcel to the brunch stations (B1950++/B2350++ with free-flow wine); later that evening, they present their signature menus at Park Society (B9500++ for 11 courses/B12000++ paired with wine).
The next afternoon is the Michelin Star Brunch, the participating chefs having earned six stars between them — no small feat. Afterward, they, too, get a chance to roll out their signature menus (B6400++ for five courses/B7400++ paired with wine). Once all the crumbs have settled, the ceremonies close in fitting style with a party at Hi-So.
2 North Sathorn Rd | 0 2624 0000 | sofitel.com