At Tables Grill, the limitless Moët and Chandon Imperial Brut concept (B3999++ per person) fits right into the Sunday brunch manifesto — Sunday is a time for gustatory pleasure, after all, and this celebration with bottomless bottles of bubbly hits all the right notes.
Live cooking tables spread across the quaint, French inspired dining room are a telling indication that this is not a typical brunch spot. Here, chefs delight both palate and senses with tableside cooking. Consider the champagne risotto. Once a generous spoonful of truffle and a split of champagne are added to the rice, a warm, pungent aroma wafts through the air and settles in your nose. Your eyes feast as the chef finishes it off by grating some of the good stuff off a huge wheel of Parmigiano-Reggiano, coating very grain of rice with that nutty, buttery cheese.
You may also be wide-eyed at the first sight of raw oysters shivering on icy sculptures. The fresh, briny oysters pair beautifully with champagne and light-bodied whites, which balance the sharpness of vinegar in the mignonette and spices in the Thai seafood dressing.
Kevin Kristensen, the newly appointed head chef from Denmark, has a passion for seasonal ingredients, especially from his native Europe, as he seeks flavours close to his roots. Hence, platters brim with a selection of handcrafted European cheeses and cured meats.
With such a cornucopia of delights, it’s easy to get distracted, but be sure to check out the add-on à la carte menu. Dishes can be ordered and served to your table upon request at no extra cost. From it, the seasonal pan-fried duck liver on mini brioche with strawberry sauce is superb. The velvety pâté melts as bright citrus flavours cut through its richness. The half Boston lobster thermidor, a regular on the menu, deserves a star next to it. Succulent lobster is enriched with cream and egg yolks, brûléed, and served with earthy morels and creamed spinach.
Tables also dedicates an entire room to its petite desserts and treats. The chocolate soufflé is a crowd pleaser— guests get to bake their own in the oven, watch it rise, and drool as the exterior toasts lightly. With a delicious molten centre and smooth wisps of chocolate, this soufflé is pure comfort. If you had one too many helpings of risotto, however, the satin-like passion fruit panna cotta would be a good option.
With its free-flowing champagne and wide-ranging tastes and textures, this brunch might turn even the slowest risers into Sunday morning enthusiasts.
Fl M, Grand Hyatt Erawan Bangkok | 0 2254 6250 | bangkok.grand.hyatt.com | Every Sunday 11am-3pm
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