By The Nation
Running from March 30 until the end of August between 11.30am to 3.30pm, guests can celebrate the end of the month with allyoucaneat a la carte selections of freshly cooked favourites with freeflow refreshments while a DJ spins retro hits to set the funky mood.
Diners can choose from stations brimming with succulent roasts, fresh oysters and seafood, savoury cheeses and cured meats, or eggs, waffles, and pancakes cooked to order. There is also an extensive menu featuring Char’s unique take on Caesar salad with prawns, eggs benedict with wagyu striploin, and pumpkin pie with pecan cream.
The Uptown Funk brunch costs Bt2,200plus including soft drinks and mocktails, or Bt3,800plus including signature cocktails, champagne, premium red wines, white wines and beers.
And before that, from March 1 to 15, guests can taste the tart tang of rhubarb in speciality cocktails created by expert mixologists at the rooftop bar.
Rhubarb is technically a vegetable, but its sour stalks most often sweetened to create a delicious tartness for desserts like pies, muffins, and jams. Widely used in Europe and America, it is not commonly found in Asian recipes, even though there are records of it being used in ancient Chinese medicines. So, Char is bringing the extraordinary rhubarb flavours back in some astoundingly refreshing cocktails.
Guests can enjoy a delightful rhubarb concoction while enjoying the glittering Bangkok skyline, choosing from an Old Smock Rhubarb, a creative twist to a Manhattan with Makers Mark and Antica, or a Rhubarb Wireless Sour, a rum cocktail inspired by the neighbourhood, or a Char Rhubarb, reminiscent of a classic rhubarb strawberry pie, or, last but not least, the Rhubarb Elderflower Bellini, exuding exotic herbs in a decadent champagne cocktail.
These exclusive rhubarb cocktails can be ordered from 5pm to 1am for Bt450plus a glass.
For more information or to make a reservation call (02) 207 4999 or email CharBangkok@ihg.com.