Front Room

Restaurants, Contemporary European Ratchadamri
Recommended
5 out of 5 stars
Front Room at Waldorf Astoria Bangkok
1/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
2/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
3/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
4/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
5/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
6/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
7/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
8/9
Sereechai Puttes
Front Room at Waldorf Astoria Bangkok
9/9
Sereechai Puttes

Time Out says

5 out of 5 stars

A fine-dining restaurant that injects the Nordic philosophy of hygge into Thai produce

Neo Nordic cuisine is once again enjoying the limelight. Initially developed by food activist Claus Meyer and culinary renegade Rene Redzepi of Noma, this movement applies the Danish concept of hygge, which emphasizes comfort and simplicity, to food. Modernized Nordic culinary techniques are used to bring forth the natural flavors of ingredients, and to create a distinctive type of comfort fare.


Neo Nordic cuisine is the specialty of Thai chef Rungthiwa “Fae” Chummongkhon who worked for more than ten years in Michelin-starred kitchens in Scandinavia and Europe. Now Chef Rungthiwa is trying to combine her culinary knowledge with the use of premium seasonal Thai ingredients at Front Room, Waldorf Astoria Bangkok’s signature dining room. The results: a creative and memorable dining experience that will excite even the city’s most seasoned gourmands.


The versatile chef utilizes staple Nordic techniques such as pickling, smoking, curing and fermentation to elevate, and not overpower, the existing flavors of Thai ingredients. Her efforts have produced both à la carte offerings and a tasting menu. To get the full-on Nordic-slash-Thai experience, opt for the ten-course degustation menu (B3,200). The set includes starters such as the umami-heavy Asia Pacific, which uses fermented, sugar-cured black garlic to crust seabass; and Baking Beetroot, which presents various parts of this superfood cooked in different ways and served with Beluga caviar and beetroot sauce. Chicken sourced from Chef Rungthiwa’s hometown in Chiang Rai becomes the star of the main dish—minced chicken is stuffed inside a chicken wing, which is then smoked with shredded dried lemongrass.


For dessert, Scandinavian staples like asparagus and dill become the protagonists in a dish that excels in bridging sweet and savory notes. You can also elevate your meal with juice pairing (B600) or wine pairing (2,100) options.


Chef’s Rungthiwa’s ingenuity makes Front Room one of the frontrunners in Bangkok’s increasingly competitive culinary scene. A meal at this beautifully decorated dining establishment offer flavors that are familiar, but at the same time, packed with elements of surprise.

By: Phavitch Theeraphong

Posted:

Details

Address: 151
Ratchadamri Road
Pathumwan
Bangkok

Transport: BTS Ratchadamri
Contact:
Opening hours: Open daily 17:30-22:30

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