Biggest Brunch is the
latest Sunday Brunch offer from Imperial Queen Park Hotel. Combining their 3
restaurants; Park View(International food ), Imperial China(Chinese food) and
Kachou(Japansese food) together. The offer splits in to 2 chioce;1,600B nett
for food and soft drink, or 2,100B nett for food and alcohol drink including
wine and beer.
With this pink strap on your wrist, you can get in and out all participating venues as many times as you want. I found this playful and entertaining as if I were in an amusement park.
Our first stop was
the International food restaurant, Park view. The buffet line has so many
selection and was in wide range that I didn’t know where to begin. As we have Japanese
and Chinese cuisine waiting ahead at the rest 2 venues, I decided to skip sushi
line and Chinese Roast Duck/Crispy Pork station. I went straight to western
food hot station and got myself Egg Benedict and Pan-fried Foiegas.
I found Egg benedict a
pleasantful dish. Poached was cooked to the right doneness. Hollandaise sauce
was nicely smooth and creamy. Intensified with Cayenne pepper sprinkled on the
top.
It was smoked ham under
the poached egg. I wish there were an option of smoked salmon also. (Actually if
only I had asked the cook, I am quit sure he would be more than willing to make
one. As smoke salmon is also included in Buffet line as well.)
Pan seared Foie gas
was packed with juice. It could have use a little bit more
crispiness on surface texture. As i personally like it browner than this. The seasonings were with berry sauce and reduced balsamic.
Adding refershing sweet and sourness to the dish.
There were Lamb chop
and Australian Beef Skewer available at meat station. I ordered one each of
them. Pity, the cooker was a bit too careless, the meat was slightly
overcooked.
They have got so
many, actually almost too many ,varieties of cheese. I intented to come back for a
plate of cheese as after meal dessert. Unfortuantely, at the end of our meal, I
was too full to eat anything.
Our second stop is
Chinese Restaurant, Imperial China. Argubly the most renowned dinning room of
Imperial Queen park hotel. They serve both traditional and creative original
food here.
The high light of Imperial
China would be the Shark Fin soup. They are bold and generous much enough to
serve 2 kinds of Shark Fin soup. The thick soup one and the light soup one.
Common thick shark
fin soup is made by chicken broth disolved with thicken agent like startch. But
the thick Shark Fin soup here are thicken by stewing Shark fin over night. The
thickness came from collagen in shark fin itself. This is argrublyt one of the
most luxurious shark fin soup in town.
I came from a Chinese
family myself. I am pretty familiar with Shark Fin soup yet this is the first time I had clear light
Shark fin soup. As a plus, it’s ccompanioned by
another classy ingredient, Veiled lady mushroom. This is delectable and throat
soothing that I had to ask for second.
Dimsum are slighly
above average. Beside from Hargow and Shumai, What I found an addictive was
this double layer spring roll. These crunchy deep fried spring rolls are
warapped in chewy rice paper. The deep fried layer remains crunchy all entire
meal. I don’t know how they do this. Stuffing were Crab meat and mushroom,
which was delghtful.
It was a bit too early for the dessert, but I couldn’t resist the temptation of another creative dish,
Hot steamed Coconut juice with Ginkgo seeds & cubed aloe vera. There is
nothing better than a hot soup dessert after a Chinese treat. And this original
dessert sure was a pefect one.
Finally we made our
journey to the final stop, Kachou. At this point we almost too full to eat any
solid food.
Highlight of
Kachou is the Sashimi freshly sliced by the chef after you order. There were 2
types of Salmon, Seared and Raw. All these Akami (Tuna red meat), Hokki Kai
(Surf clam) and Otopus were satyfying. I am a big fan of Akami myself, I had
plenty.
After a few plates of
those sashimi, I grab a plate of Oden (Japanese fishmeat balls Pot-au-feu) to
warm up my stomach. Everything was
tender amd absorb the soup well. (I wish they provide us a soup blow for
this oden. Not the plate though.)
I had Japanese sweet
red bean soup as dessert. Overall it was a satisfying dinning expersince. And the
word Biggest Brunch in town is not a mere caption. It’s a truful fact. We had
so many dishes from 3 venues before our eyes. I wish I were a bigger eater than
I actually am to give this Biggest Brunch a toe-to-toe fight.
Imperial Queen's Park
Hotel
199 Sukhumvit Soi 22,
Bangkok 10110, Thailand
Tel: +66 (0) 2261
9000
Fax: +66 (0) 2261
9530-4
Email:
reservation@imperialhotels.com
http://www.imperialhotels.com/imperialqueenspark/
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