Bangkok--19 Jan--The Sukhothai Bangkok
The Sukhothai’s culinary team has masterminded a grand buffet of regional specialties for you to welcome in the Year of the Ox. On January 25, reunite with family, friends, or perhaps your closest workmates, at Colonnade’s legendary Grand Brunch. Feast on the most amazing Brunch offerings from noon until 4pm. Baht 1,950++ per person.
ASIAN PHAD HEDRUAM SAUCE XO
Wok-Fried Assorted Mushrooms, XO Sauce
PLA BASA NUNG HEDHOONOO DOKMAIJEEN PRIK DAENG Steamed Basa Fish, Wood Ear Mushrooms, Chinese Flower, Red Chilies
THOD MAAN GOONG FOY - Shrimp Cake, Cucumber Relish
GOONG CHAE-BUAW PHAD TAO-SEE PRIK SAMSEE
Wok-Fried Prawns, Salted Soy Bean and Capsicum
YAM SOM O - Prawn and Pomelo Salad
YAM POO MAMUANG - Crab and Green Mango Salad
PLAA HOI - Clam Salad
NOODLES STATION Wonton Soup, Char Siu, Red-Cooked Beef and Carrots on Thick Egg Noodles
SOUP Soup of Bamboo Pitch and Shark Fin’s, Lobster Bisque
CHILLED SEAFOOD Tiger Prawns, White Prawns, Manila Clams, Maine Lobster, Phuket Lobster, Alaskan King Crab Leg, Mud Crab, Spanner Crab, Oysters: Kumamoto, Fine de Claire, St.Simon Virginica, Barron Point, Quilcene, Scottish Rock
ITALIAN Pasta Fresca, Homemade: Tagliatelle, Chitarra, Papardelle, Duck Liver Francobolli
Sauce: Pesto, Baby Octopus with Tomato and Green Chilies, Pinot Grigio & Manila Clams, Bolognese, Carbonara, Pork & Veal Bolognese, Truffle-Red Wine Sauce, Risotto with Mushrooms in Parmesan
CHINA TOWN DIM SUMS
Picked Jellyfish, Drunken Chicken, Pickled Cucumber with Chilies
Braised Sliced Chilled Beef Shank, Cold Spicy Peking-Style Pork,
Steamed Garoupa, Morning Glory, Red Chilies, Fried Spicy Lobsters, Spring Onion, Sweet Chili Paste, Stir-fried River Prawns, Sugar Peas, Cashew Nuts, Baked Crab Claws, Carrots, Water Chestnuts, Fried Quails, topped with Crab Egg, Garlic and Pepper Sauce, Stir-fried Pork, Onions, Three Color of Capsicums
Venison Sauteed with Leeks, Assorted Vegetables with Beancurd Skin, Steamed Jasmine Rice, Fried Rice with Eggs, Brown Rice
VEGETABLES Potato Au Gratin, Glazed Baby Carrot, French Fries, Buttered Broccolini
CHARCUTERIE Ham: Coppa di Parma, cut a la minute
Pate: Chicken Liver with Port Wine Jelly, Pat? de Champagne
Terrine: Duck Liver, Rillettes, Game
SALMON Salmon: Cured Beet-Vodka, Whole Smoked Norwegian, Gravlax
Dressing: Mustard Dressing, Chives-Lemon Cream
Garnishes: Chopped Red Onions, Capers
GRILL STATION Fresh Catch of the Day
Sirloin Steak, Mojito and Sugar Cane Marinated, Eastern Marinated Free—range Chicken, Sugarcane Prawns, Vietnamese Pork Skewers, Thai- Style BBQ Pork, Lamb Kebabs, Chicken Yakitori, Beef and Chicken Satay
LIVE CARVING Slow Roasted Lamb, Slow Roasted Prime Rib, Peking Duck,
Char Siu, Roasted Duck, Hainan Chicken, Hong Kong —Style Suckling Pig
FOIE GRAS STATION Sauteed Foie Gras, Pear and Saffron Chutney
ROASTING SWARMA STATION Warm Pita Bread, Mint Yoghurt
SALAD CORNER Live Mixed Salad and Endive
Garnishes: Parmesan Shavings, Cro?tons, Crispy Bacon, Chopped Eggs, Chopped King Crab Salad, Crispy Chicken Skins, Seared Tuna, Duck Confit, Seared Steak, Dressing: Caesar, Pesto, Balsamic
SALAD DISHES Platter of Crunchy Crudit?s: Boiled Baby Carrot, Baby Fennel, Boiled Broccolini, Celery, Red radish, Boiled Violet & Romanesco Cauliflower, Boiled Baby Turnip, Boiled Custard Marrow, Boiled Garden Pea, Boiled Snap Bean
Dipping Dressings: Mashed Aubergine and Tomatoes, Baba Ghanoush, Hummus, Tapenade, Little Stuffed Vegetables: Baby Round Eggplants, Tomatoes, Zucchini, Roasted Eggplant, Pepper, Onion, and Tomatoes, Catalan-style, White Asparagus with Egg Dressing, Ni?oise Salad, Japanese Potato Salad
JAPANESE Tempura: Shrimps, Fish Fillet, Shojin Age (Vegetables)
Hot Spring Eggs, Sashimi, Nigiri, Uramaki, Hosomaki, Temaki, Inari, Kani, Ebi, Saba, Ahi, Hamachi, Tako, Sake, Unagi, Tamago, Katsue, Suzuki, Akaigai, Hogigai, Maguro, Ika, Ikura, Shake
Condiments: Pickled ginger, Wasabi, Soy Sauce, Daikon
CHEESES Brie de Meaux, Camembert au Calvados, Reblochon Fermier, Fourme d’Ambert, Blue Opal, Ossau Iraty, Rochebaron, Pont I’Ev?que, Tommes de Savoie, Morbier, Munster, Appenzeller
Valen?ay, Gouda, Langres, Brillat Savarain, Emmenthal, Fleur du Maquis. (Subject to variations according to season & market availability)
BREADS Display of Whole Breads & Breakfast Bakeries
DESSERTS Whole Cakes: Red Bean Pandant Chiffon Cake, Chestnut & Caramelized Apple Cake, Sour Cream Cheese Cake, Concorde, Chocolate Charlotte, Strawberry & Passion Fruit Pavlova
Summer Pudding
Individual Pastries: Egg Tart, Fruit Tartlet, Dates and Apricot Slices, Chocolate ?clair, Lemon Tartlet, Creme Brulee,
Mango Panna Cotta, Chocolate Truffles, Macaroons
Individual Cookies: Giant Almond Tuiles, Sesame Sugar Twists
Raspberry Bird Nest, Viennese Sable
Oversized Spoon Meringues with Almonds
Kanom Pui Fai
Demo Station
Warm Cuba Chocolate, Frozen Peppered Chantilly, Grappa Espuma, Chilled Sparkling Berry Soup, Vanilla Ice Cream, Bua-Loy Nam Khing — Black Sesame Dumplings in Hot ginger Syrup
Ice creams and sorbets
Warm Dish Sticky Toffee Pudding, Fudge Sauce, Eight Treasure Rice
Chocolate Fondue Warm White, Milk & Dark Chocolate, Fresh and Dried Fruit Skewers
Garnishes Vanilla Anglaise, Whipped Cream, Chocolate Sauce
Festive Chinese Touch
Kanom Tian — Sweet Yellow Bean Pastry & Salted Peanut Pastry
Kanom Kheng — Rice Flour Dessert
Puak Guan — Taro and Ginkgo Dessert
Assortment of Fresh Fruits
Reservations are strongly recommended. Please call: 02 344 8725 or, [email protected]
For further information or high-resolution images, please contact:
Wannapa Rakkeo (Ms.) Chutima Limpasurat (Ms.)
Director of Business Development Director of Public Relations
Tel: 66 2 344 8888 Tel: 66 2 344 8888
Email: [email protected] Email : [email protected]
www.sukhothai.com www.sukhothai.com