At Paragon Shopping Complex for a Thailand Tatler soiree celebrating the launch of this year’s edition of “Thailand’s 100 best restaurants”, we discovered a few things.
First and most importantly, examples of the best nosh included the hibiscus blossoms stuffed with foie gras mousse in waffle cones from Plaza Athenee hotel’s Reflections restaurant; cubes of rare seared beef with foie gras at Pan-Pacific’s Panorama restaurant; and the foie gras custard with creamed spinach and scallop mousse from the folks at D’Sens in the Dusit Thani. Sense a trend here? Yes:
1. Anything with foie gras is still in vogue here in 2010 Bangkok.
cones of hibiscus blossoms stuffed with foie gras mousse
Other things we learned:
2. Hold your event in a space large enough to house all the exhibitors but small enough to ensure no one gets comfortable and stays long enough to actually score a full meal for free.
3. Jumpsuits are actually appropriate cocktail party-wear.
4. Sliced roast beef and a raw bar are guaranteed crowd-pleasers no matter where you are.
5. Spinach will inevitably find its way between your teeth before any kind of photo op.
6. Alcohol is a precious — and very limited — resource.
7. Never take foie gras terrine from a man wearing a cravat.
8. Thais are only just discovering the joys of serrano ham.
9. The future of cocktail nibbles is cone-shaped.
Dessert cones of berries and cream
10. There are a crapload of restaurants in Bangkok.
Bangkok Glutton 