Taste that explodes in the mouth

LATEST RECIPE, the all-day dining outlet of Le Meridien Suvarnabhumi Bangkok Golf Resort and Spa celebrates its arrival in Samut Prakan by introducing a selection of tantalising signature dishes that combine Western and Asian cuisine with molecular gastronomy techniques, all of them created by veteran chef Paritat Phalee.

Luxurious and lively with an attractive contemporary feel, this 136-seat restaurant has an interactive theatre-like kitchen and is a modern interpretation of the traditional French brassiere where diners observe and discuss recipes even as the chefs prepare their meal. You can seat either in air-conditioned luxury or go alfresco where you’ll enjoy a view of the golf course and swimming pool.

Build around the concept “value for money”, Paritat offers large portions at wallet-friendly prices. Like all good chefs, he uses only premium ingredients, among them Australian Wagyu beef, Japanese mackerel, Norwegian fresh salmon and French foie gras. Back in Thailand after stints in five-star resorts in Maldives and India, he has worked with such big names in the culinary world as Raymond Blanc, Michael Kempf, Leonardo Concezzi and Massimiliano Milleri.  

“Latest Recipe is Le Meridien brand’s signature restaurant but each outlet is allowed to offer its own creations. Our menu combines the best of French, Western, Thai and Japanese cuisine with molecular gastronomy,” Paritat explains. 

Those creations include Salmon Tataki (Bt320), teriyaki-marinated seared salmon served with sake-infused fresh grapes, soya mousse and molecular-style pickled ginger and the Latest Recipe BBQ Wagyu Burger (Bt650), a bun filled with 300-gram oversized wagyu beef in barbecue sauce that comes with grilled apple, lettuce, grilled oyster mushrooms and steak fries.

The fish for the Grilled Mackerel Escabeche (Bt320) is pickled with salt and vinegar Japanese style then topped with caramelised duck liver and mango and served on a crispy, sour and sweet black “sand” made from bread, butter, nuts and squid. Yum Som O or Spicy Pomelo Salad (Bt280) is tossed with almond, tamarind sauce, chilli paste, roasted grated coconut and crispy fried shallot before being topped with poached prawns and served in a coconut shell.

Pan-Fried French Foie Gras (Bt450) has coconut flakes on the top and arrives at the table with grilled peppered mango, orange marmalade brioche and apple jam. 

The desserts are generous too and include a sinful warm macadamia Brownie Sundae (Bt220) topped with walnut, pistachio sponge bread and served with Madagascar vanilla ice cream and chocolate fudge sauce as well as Strawberries Millefeuille (Bt250), which is filled to bursting point with sliced Australian strawberries, passion fruit cream, Chantilly cream, berry-whipping cream, raspberry jam and custard cream and adorned with fresh berries.

For a cool drink on a hot |day, check out the Coffee Banana Smoothie (Bt180) or the Green Mango Morgentau (Bt170) iced tea.

 

 

FUSION FLAVOUR

>>Latest Recipe is located on the second floor of Le Meridien Suvarnabhumi Bangkok Golf Resort and Spa. It’s open daily from 6am to 11pm. Call (02) 118 7777 or visit www.LatesteRecipeBkk.com