Thai heritage fine dining at the Dusit Thani

Chef Chalong Sakkapalangkul from dusitD2 and the Dusit Princess Chiang Mai and Viravat Cholvanich of Village Farm Winery in Korat are pooling their talents at Champagnes Bar and 22 Kitchen & Bar. 
Their menu of “modern Thai cuisine” will include spicy duck sausage and slow-cooked lamb shank in hin lay curry, married perfectly with boutique wines such as Village Cellar Syrah and Chateau des Brumes Le Prestige 2013.
Champagnes Bar will on August 24 host “Modern Thai Bites Live Stations with Wine Pairing”. On offer will be Hand-cut Yellowfin Tuna finished with kaffir-lime essence and coconut-lime fish sauce; Slow-cooked Bresse Chicken in Northern Thai curry; and Roasted Australian strip loin Wagyu beef in hin lay spice. 
It costs Bt1,500-plus (Bt1,200-plus for Dusit Gold members).
“The Village Farm Wine Maker Dinner” at 22 Kitchen & Bar on August 25 will have Seared Hokkaido scallops with lemongrass and coconut foam fish salad with Northern spices; Eggplant Salad with Prawns; Clear Yellow Chicken Soup with ma-khaen; and Spicy Duck Sausage.
The price is Bt2,800-plus (Bt2,500 for Dusit Gold members).
Chef Chalong is skilled in various types of cuisine but always returns to Thai dishes, his first love. He enjoys giving his own little twist to enhance the flavour. 
Since 2003, working with French maitre de chai Jacques Bacou and his daughter, Viravat has produced two ranges of fine wines – Village Cellar and the internationally acclaimed Chateau des Brumes. 
Make reservations for either event at (02) 200 9000, extension 2345, or [email protected].