Saturday brunch has never been livelier
When W Bangkok does brunch every month (B1,999++ Just for Food with coffee, tea, juices and soft drinks; B2,999++ The Experience with alcoholic beverages), it accommodates the current city lifestyle with a youthful yet tasteful buffet line and live acoustic music.
Held on the first Saturday of each month from 12:30pm to 3:30pm, The Kitchen Table (2F) fits for socialising over brunch and booze, and maybe head up to WET pool party (6F) after the buzz from the sparkling drinks sets in.
Kickstart with Artisan Meat & Cheese table with a parade of imported goodies. One detail that makes the cheese line here different is the truffle honey. Paired with wine (or not), fresh bread, raw and roasted greens and dressings, and cold cuts from the salad bar can complete a healthier Western option.
Before digging into the heavier fare, head to Japanese corner for alternative cold appetisers. Sushi and sashimi are aligned with a roll of condiments, and chilled seafood like raw shucked oysters lay on the bed of ice ready to be enjoyed.
Warm selections include creamy soup, mac and cheese and breakfast-like baked egg in avocado and baked fried eggs served in cast iron pans. Cooked seafood on steroids is also on offer: a giant pan of boiled crab and shrimp mashup.
Favourites from the meat carving station are the melt-in-your-mouth salt-baked whole fish with zesty seafood sauce and sauce chien and tender braised lamb shank with mint jelly and whipped mashed potatoes. Raclette cheese wheel can be scraped on top of anything; this buffet means serious business.
Not to mention the Asian delights, hot Thai and Chinese classics will give a head start of local eats.
The dining room becomes Tipsy Cow bistro from 5:30pm to 10:30pm. Special menus can be ordered during brunch hours at the table. The deep dark 8-hour slow-smoked bone-in dry-rub beef short rib meat easily slipping off the bone; the 10-hour slow-smoked dry-rub wagyu brisket showing off juicy fat; the signature wagyu chuck roll meatballs served with mac and cheese and tomato fondue; and the wiggly seared foie gras seasoned with homemade smoked salt on top of truffle-foie grasmash.
Get tipsier with Woohito Mixology, Martini Bar, and the one and only DIY Bloody Mary: green or red, spice or sauce, and toppings of your choice.
Apart from the grab-and-go snack bags, the sweets represent the hotel’s fashion with panna cotta in the can that can be decorated with flavoured mascarpone and sparkly fruit spheres.
106 North Sathorn Rd.
Tel: 02 344 4000
Open daily: 6:30am-10:30am