Casa Lapin gets bigger – but cosier

The remarkable décor and the heady aroma permeating the latest branch of Casa Lapin at CentralWorld is enough for regular patrons of the six-year-old chain, but clearly the management is reaching for more.
“Because this branch is in the heart of Bangkok, we wanted to develop something much more complete than you see elsewhere,” says Ekachai Sukumvitaya, a partner in the business with Surapan Tanta and Termpong Yoovidhya.

 

“From the decoration to the extra spaciousness and added comfort, this is a great place for urbanites and tourists to enjoy a coffee in a cosy, chilled-out ambience. 
“We never stop creating new dishes and beverages to please every customer. The coffee beans we use are selected with the emphasis on local produce, which features in our Supreme House Blend, because we aim to support Thai farmers. 

 

“We regard this branch as our flagship outlet with its all-in-one function and we hope it will become another popular place to hang out.”
Casa Lapin is known for its characteristic coffee-making techniques such as Slow Bar and Aero-press and its innovative Steampunk coffee machine, a digital system guaranteed to bring out the best taste and aroma. 

 

Its Single Origin coffee beans come from the best sources in Thailand, such as Ban Mae Chan Tai in Chiang Rai and Ban Mae Ton Luang in Chiang Mai. Beans are also imported from Ethiopia, Kenya, Costa Rica and Colombia according to season.
The menu offers two new fruity beverages. 
Orange Garnish has Supreme House Blend coldbrewed with nitrogen and mixed with mandarin orange. Nitro Peach Tea gets the same nitrogen chill to evoke a soft and subtle texture, sweet taste and light aroma.

 

Favourites food orders on the menu include the French Toast Breakfast – a full Western-style breakfast with a thick slice of brioche dipped in egg and milk and roasted, grilled sausage, crispy bacon, spinach, stir-fried mushrooms and baked carrot. 
Salmon Cream Cheese is a slice of fermented bread topped with cream cheese and presented with smoked salmon and vegetables. 
Pork Spicy Miso is rice stir-fried with pork shoulder that’s not too fatty and concentrated Japanese miso sauce fired up for the Thai palate. That comes with tofu and seaweed miso soup.

 

For dessert there’s French Toast Berries, which is more of that egg-dipped brioche pan-grilled with berry sauce, and Chocolate Chip Hot Cake, the dough for which combines the textures of cake and cookies. It arrives with vanilla ice cream and Sea Salt Caramel.
Celebrities attending the opening included Prairpun Tumwattana, Pumi Sarasin, Alena Piamkulawanich, Vasuwat Kuhapremkit, Pirachai Bencharongkul, Ariya Tejapaibul, Supachai Kanjanasakchai, Kerika Chotivichit, Ployvarin Songpakorn, Rinrata Indamra, Kalayada Lohacharoenvanich, Atcha Charoenrasmikiat, Kwansupha Panyawuthikrai, Wanvisa Jitsakdannont, Sittamon Pholdee, Chompunood Rojsiriruch, Pitchanat Sakhakorn, Virithipa Bhakdiprasong, Chartayodom Hiranyathiti, Pimthong Washirakom and Kamolned Ruangsri.

 

Alena confessed to being a coffee addict in need of an iced Americano fix before work every morning. 
“An Americano gives you the authentic taste of coffee and I can really enjoy it completely and feel alert. I personally like coffee from Thai beans because they have a unique aroma and fine taste,” she says.
Ployvarin loves inhaling the aroma at the café. “I generally order iced mocha that’s rich in both coffee and chocolate flavours and a sweet taste. I have it with a croissant.”
Vasuwat’s preference is an iced cappucino. “I find it easy to drink with the rich flavour and creamy texture, especially the soft milk foam, which makes it more delicious. I occasionally try whatever’s new. In summer I enjoy coffee infused with fruit juice because it’s refreshing.”
Prairpun is a fan of tea and chooses hers based on the aroma. “I find that the aroma enhances the flavour. I often drink hot matcha green tea with cake and enjoy the flavour of dessert even more.”