When the Capella opened in Bangkok in October, its bar Stella was immediately cast in the spotlight for its fancy Chinoiserie decor and a drinks concept that celebrates Asian heroines. The bar also introduced something relatively unheard of in the city—pairing cocktails with desserts.
This pairing menu was created by Beige Alain Ducasse-trained pastry chef Sylvain Constans, who also crafted a 'desserts omakase experience' (B2,500, B3,500 with cocktail pairing) that includes treats such as a combination of wasabi, cauliflower, caviar, yogurt, and dills, and marriage between Chiang Mai chocolate and black truffle.
A month later, Rosewood Bangkok launched Sweet Soiree at its Lakorn restaurant, making a match out of Thai fruit-inspired desserts by French executive pastry chef Florian Couteau and infused gin. For B888++, you get to choose one dessert (from Phuket pineapple carpaccio to blancmange with Ratchaburi mango), unlimited baked goodies (from madeleines to canelés), and an unlimited serving of gin for three hours. Sounds like a good deal, indeed.
Call each hotel for more information and reservations:
- Capella Bangkok, 020983888
- Rosewood Bangkok, 020800088