Amazing asparagus
The Okura Bangkok’s Elements restaurant turns its attention to asparagus in June with a new selection of seasonal delicacies that blend the flavours of French cuisine with Japanese influences.
Executive chef Antony Scholtmeyer uses the perfect fleshy green and white spears of asparagus as the stars in their own dishes or as complements to the key ingredients of other signature dishes. His creation includes a zesty crab Remoulade and wild asparagus salad with nori, a delicious mix of green, white, wild and purple asparagus paired with a herb puree, kombu and roast soy beans, and a subtle creamy white asparagus veloute served with poached oysters, mitsuba and smoked daikon.
Asparagus also pairs very well with seafood and this is exemplified in a delicately steamed ocean trout served with a white asparagus fondue, sorrel, wild asparagus and Sancho pepper. Also tender and full of flavour is the roasted Iberico lamb rack with green asparagus, Jerusalem artichokes, cepe, and ginko nuts.
Dinners can enjoy seasonal asparagus Tuesday through Saturday throughout June. The fivecourse menu is priced at Bt4,500plus and a la carte dishes start at Bt690plus.
Reserve your table at call (02) 687 9000 or email [email protected].
