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- Lobster and Snapper • sun-dried tomato and veg puree with a cute decorative flower ร้าน 22 Kitchen & Bar Dusit Thani Bangkok
Lobster and Snapper • sun-dried tomato and veg puree with a cute decorative flower
#1126# [BRW 2016] Excellent food with excellent view and top-notch service 💕[[Location]]
22 Kitchen & Bar is located on the 22nd floor of the Dusit Thani Hotel here in Bangkok.
There are plenty of parking spaces at the hotel with 5 hr free parking if you dine in at the restaurant, otherwise coming to the hotel by BTS or MRT is probably more convenient to avoid bad traffic in the area.
[[Ambiance]]
The restaurant is beautifully decorated with a white-blue ocean-inspired theme. The big plus is the panoramic view of Bangkok skyline from up here, which is quite amazing.
You can just come up here to drink and enjoy Bangkok view at the bar section or you can opt to dine in at the dining area.
[[Service]]
The service was top-notch. The staffs were very informative, polite, quick and very attentive.
[[Food]]
I came here for the Wongnai Bangkok Restaurant Week (2016) 3 courses dinner set (699++), which included amuse bouche, appetizer, main and dessert.
< Complimentary bread >
Sourdough bread and dinner roll were seved along with butter. Sourdough was excellent with a little sourness, and the bread was a bit chewey just how sourdough was supposed to be.
< Amuse Bouche >
Amouse Bouche for the night was :
■ Foie Gras in Garlic Sauce ■
Two small pieces of foie were lightly seared to perfection. Foies were a little crisp on the outside and silky smooth on the inside. The garlic sauce had just the right and did not overwhelm the foie gras.
< Appetizer >
Choose either clam chowder or heart of palm carbonara.
■ Heart of Palm Fettucine Carbonara ■
This dish was what I looked forward to the most. I personally love heart of palm, so I was absolutely curious to see how it was once turned into carbonara.
For this dish, heart of palm was sliced into fetuccine shape and was cooked with organic yolk, sweet peas and bacon cream as in typical carbonara.
The crispness from the heart of palm with the creaminess and saltiness of bacon cream and a hint of sweetness of sweet pea puree made it one perfect dish. The heart of palm eleveted this dish to another level. It was one of the most amazing carbonara I've had in a while.
< Main >
Choose either pan seared white snapper or lobster papardelle.
■ Lobster and Snapper ■
Unfortunately, papardelle pasta was not available, so chef prepared the dish with both pan seared snapper and lobster.
The dish comprised a fillet of snapper, two scrumptious pieces of lobster, enoki mushroom, sun-dried tomato, veg puree, fried some kind of mochi, ginger-garlic sauce and cute decorative flowers.
The oriental-style ginger-garlic sauce was full of flavor and very tasty. The big lump lobster pieces were fresh, sweet and perfectly cooked. The other elements on the dish accompanied the dish quite well. However, the snapper fillet was quite a let down. It was a bit over cooked and quite bland.
< Dessert >
■ Chocolate Mousse Parfait ■
The dish comprised one scoop of silky smooth chocolate mousse, 2 scoops of vanilla ice cream, burnt mash mellow, candied almonds and graham cracker crumble.
I'm not really a sweet tooth person, and the dessert was not overly sweet, so I really enjoyed it.
< Drink >
■ Imperial Oolong ■ 190++ per jar
Drink was not included, so I opted for a jar of imperial oolong hot tea. It was very pleasant jar of tea, which was brewed just right.
[[Concluding Remarks]]
It was a perfect dinner indeed.
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