Brunch is no longer the exclusive domain of Sunday, it’s now a dining concept that can be enjoyed on any day of the week. However as Sunday is the day when the family can most easily to get together to spend leisurely quality time together it remains the most popular day to brunch. The ritual of Sunday Brunch has become the western equivalent of Sunday Lunch and can be found in many forms. Brunch is unlike any other meal, it has its own protocol. It tends to be eaten in waves rather than dish specific course broken up digestion breaks. Its unhurried leisurely and takes anywhere up to three hours to complete. So sit back, relax and indulge.
Story by Wanida Tardivel & Laurence Civil
The Colonade’s Sunday Brunch at Sukhothai Bangkok is truly legendary gastronomic feast for the most discerning connoisseur. Renowned as the first hotel in Bangkok to provide top notch Sunday Brunch, Colonnade continues to attract with an ever improving and wider selection of quality cuisine, larger live food stations and exciting live entertainment from American Jazz Diva Coco Rouzier.
Fascinating culinary journey begins with a fresh array of crustacean specialties, including Alaskan King Crab, Maine Lobster, Sicilian Brown Crab, Snow Crab Leg, Rock Lobster and yes, just name it from the sea, plus five types of European oysters, freshly shucked to order. Pates and Terrines section complete with Foie Gras, Black Truffles, Port Jelly, Terrine whole Duck Foie Gras and Duck Rillettes, served with Brioche Bread and Pickles are also there waiting for you in addition to Pan-Fried Foie Gras made to order. Freshly home made pastas are also available and prepared to your liking.
Sukhothai‘s signature Soups are served including Lobster Bisque Flambe with Pernod and Lobster Butter and Truffle and Wild Mushroom Cream Soup with fresh Sliced Black Truffle.
At the carving station, enjoy Roasted Wagyu Prime Rib with Yorkshire Puddings and Red Wine Sauce, Roasted Pork Porchetta including Baked “Glacier 51” Toothfish Wellington and Spinach Cream. We enjoyed particularly the Coq au vin and the slow cooked lamb. Japanese section will tempt gourmands with a mouthwatering selection of Japanese delicacy appetizers, and a Sushi and Sashimi counter with with Engawa, Foie Gras, Hamachi, Hotate, Salmon, Unagi, Tamago, Katsue, Suzuki, Hogigai, Maguro, Ikura and many more.
Melted Camenbert with black truffle at table
Thai specialties offer choices from the popular menu of the hotel’s famed Thai restaurant, Celadon including Yam Som O, Pla Neua, Panang Yang Pla Hima, Poonim Pong Kari and highlighted live station Celadon signature dishes Khao Soi Braised Lamb or Chicken.
American Jazz Diva Coco Rouzier – She performs alongside resident Philipino 3-piece band that consists of bass, guitar and piano.
Conclude your journey with a selection of 25 to 30 varieties of Farm House Cheeses, Grilled Raclette, served in the same room as ‘talk of the town’ Sukhothai desserts and Very Chocolate Eclairs, Chocolate Torte, Deep Dish Pavlova, Cheese Cake, The Sukhothai Chocolate Truffles and Sticky Toffee Pudding, plus a demo station for A la minute Tiramisu with your choice of liquors and Crepes Suzette. Made to order Mango and Sticky Rice and ice creams are also available.
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Anantara Siam Bangkok Despite the hotel’s re-branding the Sunday Brunch tradition is going on stronger than ever. The abundant feast at Parichart Court Shopping Garden pulls together the culinary delights from the hotels award winning restaurants – Madison, Biscotti, Spice Market, Shintaro and Acqua complimented by popular Indian, Chinese, Mediterranean and Vietnamese dishes. Live cooking stations are positioned around the open air courtyard as well as following into Madison’s open kitchen. Brunch guests can select which of the restaurants they prefer to be seated, alternatively in the outdooe seating area in the Parichart Court.
Kempinski – Sunday Longest Brunch at Brasserie Europa is very much a family affair. Also at five hours eating time the current record holder for the longest brunch in Bangkok. Set in a chic dining room over looking the hotel’s inner courtyard and swimming pool. The buffet offers an indulgent selection of European and Asian style dishes, with an abundance of the freshest seafood presented on an ice. Appealing to the family market there is special entertainment for children at the Kid’s Club giving the younger set their own space to have their fun leaving the parents free to relax with their friends.
Royal Orchid Sheraton offers a seafood selection of lobster, three kinds of oysters, Alaskan king crab presented on a bed of ice. Live cooking stations offering regional cuisines with Indian curries, Japanese sushi and Chinese duck and suckling pig. Thai dishes are from the hotels Thara Thong restaurant and from Giogio’s their Italian restaurant a selection of pastas and risottos plus premium Australian steak. The brunch indulgence is never complete without a selection of desserts which include, black forest gateaux, blueberry cheesecake, tiramisu and opera cake plus a selection of 10 different flavours of homemade icecream.
Sofitel Bangkok Sukhumvit, a spectacular gourmet Sunday brunch infused with French savoir-faire and Gourmandise. Must try the restaurant’s signature Canadian lobster bisque crowned with puff pastry and a shot of Napoleon brandy, half a lobster per person, Royal Project smoked trout, Alaskan king crab,green lipped New Zealand mussels, Sofitel ambassadors will also tempt you with more pass-around treats such as pan-fried French foie gras, white New Zealand snapper black bean sauce, and braised Australian Wagyu beef.
Westin Sukhumvit Seasonal Tastes on the 7th floor of Westin Grand Sukhumvit offers a family fun-filled Sunday Lunch Buffet indulges guests with a feast of western and Asian culinary delicacies. Live cooking stations prepare freshly shucked oysters, lobster bisque and Caesar salad. Lamb chops, beef steak, foie gras and snow fish are served fresh from the grill. The stand out Asian speciality is wok fired crab curry. One of the few hotels to serve the Swiss speciality Raclette, flame melted cheese scrapped onto the plate served with small steamed potatoes, gherkins and pickled onions. Finishing with the indulgent Movenpick with freshly made waffles. To keep the younger guests entertained Westin Kids Club with a magician show, paining and a laugh a minute clown.
Flow – Millennium Hilton Bangkok known as one of longest hours Sunday brunch in town. Located by the Chao Praya River, is good venue for family and friends time for lazy weekend. FLOW restaurant with unlimited open bar – 12 selective wines, spirits & sparkling cocktails, 5 live kitchens, including Cheese Room and dessert buffet at the Lantern
Tables Grill at Grand Hyatt Erawan Bangkok offers sumptuous dining experiences for an epic Saturday & Sunday. You’ ll certainly enjoy walking around the restaurant to discover a large selection of dishes and live stations (scallops, oyster, Risotto…), a cheese corner, an amazing desert room and more…let the professional team serve you and suggest the a la carte Chef’s Kevin specials…we particularly loved the Lamb Bourguignon, Duck Breast served with Beetroot Puree, Chanterelles Mushroom and Lobster Thermidor !
UNO MAS Restaurant, Centara Grand and Bangkok Convention Centre at Central World – Saturday Brunch is a perfect place to enjoy Spanish treats and Mediterranean flavors. UNO MAS, Spanish for “one more” is split into three unique zones on the 54th floor of the hotel, and is designed for a journey – the senses through the vibrant Iberian Peninsula and the Mediterranean region.
Scalini Restaurant Hilton Sukhumvit Bangkok – Sparkling Sunday Brunch in Style. A Sparkling Sunday Brunch with a refined approach, offering to its patrons a great selection of quality items, combining fine buffet selections including Lobster and Oyster Bar, Mediterranean cold cuts and salads with delicious à la minute western main course dishes.
Sunday Brunch at Trader Vic’s Anantara Riverside Resort. Great location – Travel by BTS drop off at Saphan Taksin pier and hop in to Anantara Shuttle Cruise, enjoy the 15 mins of beautiful views on the banks of Chao Phraya river with breeze to recharge your battery after a long working week in the city.
J’Aime by Jean-Michel Lorain A Burgundian style French Sunday brunch at J’AIME by Jean Michel Lorain with free flow Chandon a sparkling blend of Chardonnay and Pinot Noir produced in Argentina. What makes this dining experience unique is it’s upside-down interior and novel “Asian table” approach to service, making French dining more approachable to the Asian customer. The stand out dishes are traditional Lyon charcuterie by the master, Michel Augier; their signature quail and foie gras tourte and; the indulgent pan seared foie-gras.
Red Sky – Centara Grand at CentralWorld: Surf & Turf Premium Bubbly Brunch With Bangkok’s Best City Views
A monthly event not to be missed…meet with friends for the Surf & Turf Premium Bubbly Brunch in town at Red Sky on rooftop of Centara Grand at CentralWorld every first Sunday of each month. A colorful array of seafood products stands out as soon as you walk in. A buffet of fresh seafood imported from the best sources around the world such as Maine lobsters, Uni, varieties of fresh oysters from France, Alaskan King Crab Phuket lobster, Slipper lobsters, Crayfish and Deep Sea Tiger Prawns.
The Rain Tree Café has been reconceived in a modern interpretation of Thai neo-colonial interior décor + style. Three separate but complementary spaces evidencing extreme elegance and making excellent use of natural light are interwoven with threads of touching homeliness. These three unique areas are cleverly interwoven and are aptly named: The Bronze Kitchen upgraded with interactive live cooking stations, The Valaya Room with its formal library-style “VIP” space and The Secret Garden for more private affairs.
Up & Above The brunch scene is ever evolving so why not have one brunch concept for Saturday and another for Sunday. That is exactly what Up & Above on the 24th Floor of Okura Prestige Bangkok has done. Their ‘Making Waves’ Saturday brunch focuses on Thailand’s freshest, finest seafood and shellfish – including the nation’s favourite Ayutthaya giant river prawns. A market-style buffet complimented by a la carte options some cooked at live cooking stations others on demand. Culinary flavours feature Japanese, Chinese and Middle East influences complimented by Thai classics.
Taper Taper is brunch inspired restaurant next door to Little Beast in Thonglor Soi 13 . It’s the collaboration of two young Thai culinary talents met while studying at the Culinary Institute of America in New York that Chef Thitid Tassanakajohn (Ton) of LeDuand Chef Tatchapol Choomduang (Toon) formally at Tribeca. That experience cultivated their passion for comfort brunch dishes. Here its western classics interpreted in a Thai way. Dishes such as a modern interpretation of the Thai morning dish congee served as a brown rice puree served with a 63 degree sous vide egg, a chunk of belly bacon soy reduction, crispy rice and fried ginger. A duck confit burger served ban mi style an Asian take on the American classic. Simple yet showing creativity Phuket Curry Crab served with Italian pasta. Their mutual passion for pancakes served for dessert.
VIU at The St. Regis Bangkok offers a New York style Sunday brunch to reflect the brand’s origin, with a Thai twist to its location. The experience starts with their Siam Mary cocktail, an original Thai version of St Regis New York’s classic Bloody Mary. This is followed by a wide selection of the finest fare including foie gras, shellfish on ice, slow-roasted prime rib and an unmatched selection of PDO cheeses. Each week, the chef team at VIU offers the freshest selection of local meats and seafood. Brunch specialties include their luxuriously classic take on the Benedict, a poached hen’s egg, lobster a poppy seed bagel and caviar hollandaise. The Italian Job – Shaved Parma Ham, Tomato, Fresh Burrata Calzone; The Provencal Experience – Seared Duck Foie Gras, Brioche, Yellow Peach and Tomato Relish;Hot Over The Coals -St. Regis Classic Grilled Maine Lobster Thermidor.