Breathtaking, decadent, and sublime… and that’s just the food
It is said, that the true purity and depth of love is only ever wholly understood when it is put to the test. And this February 14th, for B14,555++, the ‘Valentine’s Day Degustation Menu’ at Red Sky might just be that token of unencumbered fealty your lover requires.
From the 55th floor of the Centara Grand at CentralWorld hotel, the panoramic views of the city below are breathtaking. You’ll definitely want to come just before the sun has begun to set, and start the dance of seduction by the magic of the fading light. As the DJ slows down the tempo and the music takes on a jazzier depth, cling closer to your love as you sip a glass of Mumm no1 champagne, and watch as the daytime frenzy gives way to the nighttime afterglow.
Separate the wheat from the chaff as you open up your palates to the queen of caviars, Oscietra. Served with the silkiest and smokiest of salmon slithers, it is lighter than air—nutty but wonderfully adorned with surprising nuggets of piquant horseradish.
If you’ve never tried them before—which you should have—then come just for the Gillardeau oysters alone. The knockout dish of the night, they come served in their ubiquitous branded shells, alongside shredded pieces of Alaskan king crab, tomato jelly, and fennel cream. Plump, smooth, but with only hints of brininess, there’s magic in each bite.
Love belongs to the seas and the oceans, it would seem, as the half Brittany lobster and black winter truffle are up next on the menu. The avocado coulis adds a wicked unctuousness that marries well with the fleshiness of the lobster meat. While the fresh crunchiness of the snow peas provides a masterful balance to the earthiness of the black winter truffle. It’s all very decadent but every bite is clearly a labour of love and a show of mastery from the renown French Chef Christian Ham, a master chef with a CV that includes a number of three Michelin-starred restaurants.
With starters done, gorge yourself next on the first main, foie gras, quince, and beetroot. Buttery, creamy, but seared to perfection, the ingredients are metaphoric testaments to the fact that love can bring together all kinds of odd couples. The snow fish, meanwhile, is lighter than air and speaks of a simplicity in flavour that clearly would be impossible to emulate.
As the meal draws to an end, staring into the eyes of your paramour, it’d be impossible to not have a craving for something sweet to seal two lover’s lips. The red velvet cake is light, tender, but with a titillating almond crisp base, amoretto and hints of alcohol in the centre, all of which leaves you wanting more.
Call this February feast the ultimate act of devotion if you will, but it’s definitely an experience to remember.
By Zipporah Gene
Red Sky Rooftop Bar
55F Centara Grand at CentralWorld
999/99 Rama 1 Rd.
Open daily: 5pm-1am
Tel: 02 100 1234