Classy cuisine in a colonial setting

[rooster59]

Classy cuisine in a colonial setting

By Khetsirin Pholdhampalit 
The Sunday Nation

 

Housed in a century-old mansion in the heart of Bangkok, Brasserie 9 serves classic French cuisine in a relaxing ambience.

 

La Brasserie relocates from Asiatique to a century-old villa off Sathorn

 

WHEN THE much-hyped Asiatique the Waterfront evolved from an arty space into a popular venue for bargain-hunting tourists, the French restaurant Brasserie 9 decided to relocate further downtown, taking over the century-old Colonial-style mansion on Sathorn Soi 6 (Soi Pipat) that once housed Anna Restaurant & Art Gallery.

 

Operated by Bangkok Air Catering, which also runs the Lebanese and Indian restaurant Al Saray, renovations to the villa took about three months.

 

 

Tall windows on the first floor allow the natural light to stream in while the left wing of the house has become home to the Brass Bar – perfect for both aperitifs and digestifs – and a walk-in wine cellar with more than 1,000 labels where diners can enjoy cheese and cold cuts along with their wine of choice. 

Next door is an exclusive cigar lounge with a large selection of Cuban cigars and lockers for clients to stash their own humidor, plus a semi-private room seating 10.

 

 

Recalling past grandeur, the right wing serves as the main dining room and is decked out in classic Jim Thompson wallpaper and vintage dining tables. The timber staircase leads to the upstairs dining area and a counter groaning under platters of fresh seafood on ice. There are also three function rooms named after the French cities of Lyon, Bordeaux and Paris that can accommodate around 60 people. And the property is one of those all-too-rare venues in downtown Bangkok with a parking lot that can hold more than 30 cars. 

 

 

“We’d been at Asiatique for four years before it started to target visitors more interested in shopping than spending time in a fine-dining restaurant,” says assistant F&B manager Luca Sigg. “The new location is convenient and has different sections to cater to different needs and lifestyles. The walk-in wine cellar allows customers to see and select their preferred wines rather than just choosing from the wine list.

Smokers will find an extensive list of cigars while seafood lovers can head to upstairs to see and select the items themselves. The spacious area is also perfect for large group outings.”

 

The cuisine, adds chef Ekapan Buranakul, is traditional and authentic French and as in all the very best French restaurants, Tomahauk steak and crepe suzette are flambeed tableside to entertain guests.

 

Oven-roasted escargots in garlic butter

 

A popular starter is the escargots, which are oven-roasted in garlic butter and parsley and served in a shallow ceramic bowl with six snail-size cavities (Bt380). Seafood lovers should opt for the cold seafood platter for four (Bt7,200) offering a combo of imported oysters and mussels on the bottom tier, while the two upper tiers hold two whole Canadian lobsters, eight tiger prawns, four langoustines and two king crab legs. They are served with Thai-style seafood, shallot vinegar, tomato, cocktail and tartar sauces. A smaller option for two is also available at Bt3,600.

 

Cold seafood platter perfect for four to share

 

The foie gras is pan-seared and glazed with ginger reduction and deliciously complemented by caramelised peach in maple syrup and diced lemon with a hint of peach Schnapps (Bt620). It comes with freshly baked brioche. 

 

Pan-seared foie gras with caramelised peach

 

Carnivores will find it hard to resist the 200-gram chunk of grilled wagyu A5-graded tenderloin steak (Bt1,900) served with potato fondant and caramelised onions on a bed of kenya beans. A range of side dishes including buttered rice, sauteed mixed mushrooms and ratatouille priced from Bt80 to B220 is also available. 

 

Tenderloin steak with peppercorn sauce

 

“For the French classic potato fondant, the potatoes are first slowly boiled then fried in oil until brown and crispy on the outside but fluffy and soft inside. The kenya beans are sauteed in butter that goes well with caramelised onion. Clients can select from a choice of five sauces –peppercorn, bearnaise, truffle hollandaise, red wine and Cafe de Paris butter,” says chef Ekapan, who had previously worked at Novotel and Mezzaluna at the Dome. 

 

Pork chop with Dijon butter

 

If beef isn’t your thing, you can opt for pork chop with Dijon butter, green asparagus, baby tomatoes and rosemary tomatoes (Bt490) or duck breast in orange sauce served with red cabbage and gratin dauphinoise. 

 

Crepes Suzette is prepared tableside. 

 

Crepes Suzette (Bt440) are prepared at the table and flambeed with Grand Marnier then served with a scoop of home-made vanilla ice cream. The meal is best finished by biting into an Eiffel Tower made from chocolate with a chocolate fondant and vanilla ice cream on a bed of crumble (Bt300).

 

Chocolate fondant and chocolate Eiffel Tower    

 

Brasserie 9 offers a set lunch with four choices of salads, soups, mains and desserts for Bt690 for four courses and Bt590 without dessert.

 

FRENCH FLAVOURS

 

Brasserie 9 is on Sathorn Soi 6 (Soi Pipat) of Bangkok and open daily from 11.30am to 1am. 

 

Call (02) 234 2588 or visit www.Brasserie9.com.

 

Source: http://www.nationmultimedia.com/detail/tasty/30346298

 

 

-- © Copyright The Nation 2018-05-27

[Oxx]

I probably shouldn't snigger, but the thought of an airline catering firm running a fine dining restaurant amuses me.  Shouldn't all the food be served on plastic trays and eaten with plastic knife and fork?

[Get Real]

2 hours ago, Oxx said:

I probably shouldn't snigger, but the thought of an airline catering firm running a fine dining restaurant amuses me.  Shouldn't all the food be served on plastic trays and eaten with plastic knife and fork?

Sounds to me that you mostly fly with budget airlines. Otherwise you would know that the better airlines actually have a rather high class on thier food. Naturally you choose plastic in a place where things might have a higher risk of falling down, at the same time it should be easy to take care of in a small space after eating.

[MJKT2014]

I didn't think Thailand did colonial settings?

[Oxx]

2 hours ago, Get Real said:

Sounds to me that you mostly fly with budget airlines.

 

No need to be gratuitously offensive.  I don't.

[Get Real]

43 minutes ago, Oxx said:

 

No need to be gratuitously offensive.  I don't.

What is offensive with that? I do sometimes, due to that it´s just a trip I have to do and will slepp all time anyway. I just do not expect any class anywhere during the trip.