6 Hands Dinner, Luxury Event: Unveiling an Extraordinary Culinary Journey at The Peninsula Bangkok
Last week, we had the privilege of indulging in an extraordinary culinary and wine experience at The Peninsula Bangkok. It was a spectacular prelude to the festive season, setting the stage for amazing celebrations ahead.
Here is a glimpse of a glamorous evening at The Peninsula Bangkok, showcasing the exquisite dishes and fine wines we enjoyed to kick off the year-end festive season in style !
The evening commenced at Jester’s, The Peninsula’s elegant dining venue, offering stunning views of the Chao Phraya River shimmering under the night sky. The room was impeccably arranged, adorned with vibrant, colorful floral arrangements that added a touch of enchantment to the setting.
Upon arrival, a degustation of Prunier Caviar paired with Deutz Brut Champagne set the tone for an evening of refined indulgence. Prunier Caviar is a prestigious French Caviar and purveyor with a rich heritage dating back to 1921. It offers a sustainable alternative to Russian and Iranian caviar.
Chef Hans presented an exquisite Royal King Crab dish, elegantly balanced with sweet and sour notes and complemented by the delicate freshness of ponzu jelly. This culinary creation was perfectly paired with Azumarikishi Tokubetsu Nama Sake from Tochigi, Japan, enhancing its intricate flavors.
The evening’s menu was a masterpiece crafted by The Peninsula Bangkok’s culinary visionaries: Executive Chefs Hans Zahner, Jimmy Boulay, and Dicky To. Each dish reflected their expertise, creativity, and harmonious collaboration.
Chef Dicky’s Blue Lobster creation was a masterpiece, featuring Prunier Oscietra Caviar, silky lobster custard, and a subtle touch of Chinese celery. This dish was impeccably paired with the 2022 Vasse Felix Filius Range Chardonnay from Margaret River, Australia, offering a harmonious blend of elegance and flavor.
Chef Hans showcased the delicate flavors of Hokkaido Scallop, elevated with Prunier Tradition Baeri Caviar, a luxurious miso beurre blanc, and a burst of briny trout eggs. A dish of refined sophistication and balance. This dish paired with Grace Winery, Gris de Koshu, Yamanashi, Japan 2022
Kagoshima A5 Wagyu Striploin, Tartlet, Cryo mushroom gel Yuzu sauce by Chef Hans paired with Georges Lignier & Fils, Morel-Saint-Denis Premier Cru, Burgundy, France 2017. Marbling, buttery tenderness and deep, unami-rich flavor.
Lemon Granite Prunier Oscietra Caviar Vodka Espuma by Chef Jimmy
Graceful Hazelnut, Milk Chocolate & Tonka light cream, Hazelnut praline and caramel cocoa Sponge by Chef Jimmy paired with Kracher, Beerenausles Cuvee , Burgenland, Austria 2017
Each dish showcased outstanding culinary artistry, perfectly paired with exceptional wines. The meticulously curated menu featured an exquisite lineup of luxurious, high-quality ingredients, including the prestigious Prunier Caviar and Jagota’s finest selections, elevating the dining experience to new heights.
Venue: Jester,The Peninsula Bangkok
Address: 333 Charoennakorn Road, Bangkok
Tel: +66 2 020 2888
