Page 1



On A High Note Chef de cuisine Christian Ham has pulled out all stops for the last meal of the year at Red Sky. gavin nazareth gets a preview of all the goodnesshe will bring to the table. ’tis the season to bid adieu to the old and ring in the new. Celebrating the New Year at the stroke of midnight is a tradition that spans many cultures around the globe. Some commemorate the passage of time by dressing up as dancing bears, others ring bells, smash plates on their doorstep, take an empty suitcase for a walk, or eat one grape each time the clock strikes at midnight. The one universal constant though is gathering family and friends together for a big feast and merrymaking. In a city with infinite options to see the back of 2017, making the right choice can be a challenge. But you can’t go wrong with what’s on offer at Red Sky at Centara Grand at CentralWorld: a lavish eight-course meal, accompanied

142 PRESTIGE November 2017

by complimentary bottle of Pink Mumm No.1 Champagne for every couple. It also includes free entry to the glamorous Grand Countdown Party one floor above. With live music, a DJ and panoramic views of the city as fireworks light it up when the clock strikes twelve, why not take your revelry 55 floors above to this striking rooftop location. Red’s Sky chef de cuisine Christian Ham, whose culinary credentials include D’Sens in Bangkok, L’Atelier Joel Robuchon in Hong Kong, Taillevent in Paris, Le Crocodile in Strasbourg, and chief instructor at Le Cordon Bleu in Bangkok and Shanghai, China, has certainly pulled out all stops in creating his menu. “I’ve used the best quality products as well as vegetables from the Royal Projects and France to create this special meal. My philosophy in the kitchen is family-style cooking, where I keep it simple and don’t cover the ingredients with too many flavours”. But don’t let these words mislead you. The eight courses we previewed

were truly an epicurean repast for the senses. It kicks off in true decadent style with a 30-gram tin of Russian Oscietra Malassol caviar. Accompanied by blinis, classic condiments such as finely chopped egg white and yolks, sour cream, and a chilled shot of the premium Beluga Noble vodka, it certainly whets the appetite for things yet to come. For his next two courses, Chef Christian serves up hot and cold appetisers, a yin and yang of sorts on the plate. Scallops are the star in the first one: a warm French Erquy Scallop is served in its shell with a silky mushroom and leek sabayon, bone marrow and white Alba truffles, and on the side a carpaccio of Hokkaido scallop on a crunchy cereliac remoulade, topped by

white Alba truffles. For his next offering, he celebrates foie gras as the main ingredient, with a warm pan-fried foie gras, gingerbread, red cabbage and cranberries, the perfect counterpoint to the cold confit of quail and foie gras, glazed with Madeira sauce, and apricot chutney. The chef’s excellent follow-up to the two preceding courses of sophisticated goodness is Brittany blue lobster. Far more flavourful than its other clawed cousins, it is renowned for its unique blue colour shell, succulent flavour and firm texture. It is paired with slightly crisp on the outside, creamy inside veal sweetbreads and a wonderfully flaky mushroom and Martell XO “feuilleté”. For mains, there is a choice of

Japanese beef fillet A5 or pan-fried turbot. In the former, the beautifully marbled beef has a perfect sear and is served with a rich classic Perigord sauce flavoured with red wine and earthy black truffles. The latter combines the delicate flavours of the fish with a Perigord black winter truffle and porcini parmentier (mashed potatoes). Chef Christian ends his fabulous New Year’s menu with a showstopper: a chestnut and black currant mousse served as a “Pavlova” Surprise. Rest assured it satisfies the most demanding sweet tooth and will keep you in the mood to continue the festivities well into the first morning of the new year. (The eight-course New Year’s Eve dinner costs 15,555++ Baht per person and includes one complimentary bottle of Pink Mumm No.1 Champagne per couple.)



On A High Note  

Review of the Red Sky New Year menu for Prestige

On A High Note  

Review of the Red Sky New Year menu for Prestige