By The Nation
“We are incredibly proud of the menu we have created, as well as the quality of our food and service at T55,” said Marc Sittl, Movenpick Siam Hotel’s general manager.
“However, we want to give our guests more options whilst maintaining our dedication to high-quality ingredients prepared with unparalleled care and attention to detail.”
Inspired by its popular beef dish, a new menu of Trout Tartar features diced Trout fillet and toasted brioche with a deliciously zingy mango & basil salsa, specially designed to highlight the flavours and textures of river fish.
There’s a choice of Trout Tataki (grilled trout fillet with a ponzu reduction), Trout en Papillote (baked trout fillet matched with artichoke and Kalamanta olive), and a poached trout fillet in miso broth with root vegetables.
“Trout is a really amazing ingredient to work with. The flavour of the flesh is heavily influenced by the diet of the fish, so we have made sure to source ours from the finest of suppliers,” Sittl said.
With a prime location on the shores of the Gulf of Thailand, the T55 New York Grill Room boasts a chic, post-modern design. It pays homage to the Meatpacking District with aged prime cuts are laid out in glass chill boxes in the Butcher Room for guests to choose and have the chefs prepare.
Find out more at www.Movenpick.com/pattaya.