Posts Tagged ‘ultra-exclusive hideaway Bangkok’

La Truffe – Bangkok

Monday, July 21st, 2008

La Truffe Bar & Restaurant behind

La Truffe
Ma Du Zi Hotel
9/1 Ratchdapisek Road
(corner of Sukhumvit Soi 16 on Ratchdapisek Road)
Bangkok, 10110
Tel. 02 615 6400
Opening Hours: Lunch: 11:30am-2:30pm, Dinner: 6:30pm-1030pm
Credit Cards: All Major
Prices: Expensive

Ma Du Zi Hotel and the hotel’s restaurant La Truffe are trying to make their mark as being an ultra-exclusive hideaway for Bangkok’s elite. You must have a booking or the number to the front desk or one of the staff’s mobile numbers to gain entry, or you might just chat up the guard at the gate and that would probably be more troublesome. This also includes gaining access to the bar for a drink, as they do not allow walk-in clientèle. Quizzically, the main entrance to the hotel opens into the bar with the minuscule lobby tucked away behind.

The French Cuisine is by Chef Nicolas Reynard from Provence and it is very, very good. The “After Work Wine Promotion” is a good deal, considering there is a free flow of wine from 17:30-20:30 along with a few tapas for 650 Baht Nett. A lunch menu is also available for 650 Baht Nett.
In addition to the à la carte menu they offer a Set Dinner Menu at Baht 2,500 that includes:
Amuse Bouche
1st Entree: Salad de homard et crabes servie avec des asperges vertes (steamed Boston lobster salad
with green asparagus and crab meat, basil dressing
2nd entree: Foie Gras Poêlé au Vinaigre de Xeres (Pan seared duck foie gras served with baby spinach, red Spanish onions and Xeres vinegar)
Main Course: Filet de Boeuf Australien Poêlé à l’échalottes, Purée de Pommes de Terre (Pan seared Australian Beef Tenderloin served with Shallots and Garlic confit, mashed potatoes and red wine sauce)
Loup de l’atlantique a la plancha accompagné d’une Ratatouille et d’un coulis de Tomates (Atlantic Sea Bass “a la Plancha” served with Ratatouille and Tomato Coulis)
Selection de Fromages affinés Français accompagné d’une Salade Verte (Selection of Matured French Farm
Cheese Served with Bread and Salad)
Fondant Chaud au Chocolat 70% (Warm Melted 70% (Chocolate Cake Served with Chocolate Sorbet)