TWIST AT MӦVENPICK

5-Star Luxury Overload

Mick-Di13by Mick & Di,

The Food Lovers

thefoodloverspattayatoday@msn.com

Way back in 1948 the late Ueli Prager, the founder of Mövenpick, started his company with one famous quote. He stated “we aren’t doing anything extraordinary, we are simply successful because we are doing quite normal things in an extraordinary manner.” It was a philosophy that revolutionized the European restaurant business and inspired a new generation of hospitality. Today, Prager’s words continue to resonate through Mövenpick hotels and resorts as the company has reached the remarkable target of 100 hotels worldwide starting from just one restaurant in Zurich.

01-DINING-OUT

Mövenpick is passionate about delivering premium service and culinary enjoyment with that personal touch that defines a good establishment from a great one. The pristine sands of Na Jomtien is now the new location for a stylish oceanfront 5-star resort under the Mövenpick umbrella.

Executive Chef Asker Skaarup Bay

Executive Chef Asker Skaarup Bay

Mick and I had been watching the advancement of this giant futuristic building sail into the sky for quite a while so it was with great excitement that we visited the other evening to review their Twist Restaurant. This is the first of three gourmet dining outlets to open, the others will follow shortly and will feature their unique T55 Grillroom inspired by New York City’s Meatpacking District and will highlight prime cuts of American-raised beef served in a distinctive industrial design setting. La Costa Restaurant and Bar will also open shortly offering a fresh take on poolside dining with a culinary theme of Spain and Latin America and vibes to match through their creative cocktails, fusion tapas and a selection of fine wines.

Mr. Adel Mojarrad, director of Food and Beverage, welcomed us warmly, guided us around the soon to open zones before showing us to the Twist Restaurant. This stylish contemporary eatery is the all-day dining sector (6:30 am to 11 pm) where breakfast is served either out on the palm-fringed terrace or in the cool interior. Both Thai and international cuisine is served but we were to be treated to chef’s tasting menu which considering his homeland of Denmark reflected a Scandinavian hand on the culinary tiller. The first starter to hit the table was expressed as Caesar Sliders (B.450). Here a Caesar salad had been deconstructed but with the addition of such luxury ingredients as smoked Atlantic salmon, duck breast, rashers of crisp bacon, white anchovies and delightful crisp romaine salad leaves dressed and wound together with crisp white toast in a contemporary stack. The creamy Parmesan dressing was sensational and made excellent companions with the saltiness of the anchovies, the succulence of the salmon plus the addictive sweetness of the crisp, crisp bacon. A great start to our dining and suddenly the penny dropped, “twist” of course referred to the twist that Executive Chef Asker Skaarup Bay was spinning in his kitchen taking the quotidian and transforming it to the extraordinary.

Caesar Sliders

Caesar Sliders

Next to appear was a trio of salmon having been marinated three ways, with beetroot (sensationally earthy), juniper berries (splendidly tart) and pepper (aromatic) served with a trinity of tangy sauces.

We were sipping an excellent New Zealand Marlborough Ridge Sauvignon Blanc which with its zippy flavours proved the perfect pairing with the tri-marinated salmon and also with the next serving of burrata and beetroot carpaccio (B.390). This white ball of pleasure is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella while the inside is an oozing joy of creaminess. Accompanied by the (now) trendy beetroot, it was another sensational dish.

For our main course we were to be served charcoal-grilled Kurobuta pork fillet so elected to change to a more robust wine and were poured a Cru Monplaisir Bordeaux. This superior (75 percent Merlot, 20 percent Cabernet Sauvignon and 5 percent Cabernet Franc) was a glass of delicious black fruit from the vineyards just outside the famous Margaux appellation and was a stunning glassful. Unexpectedly a pizza was then laid on the table. No ordinary pizza this it’s thin crust came laden not only with the requisite mozzarella but also smoked duck and black truffles. Luxury overload indeed the truffles taking the pizza from fine to the sublime.

Executive Sous-Chef Tofu

Executive Sous-Chef Tofu

Kurobuta pork is the most highly prized pork in Japan and comes from the ancient breed of pig known as Black Berkshire and it truly lived up to its reputation, pink hued, heavily marbled and juicy it was served on a breaded disc of potato with sweetly profound pickled red cabbage and a prune reduction. Another triumphant dish to bring down the curtain on our gourmet feasting at Mövenpick Siam Hotel Pattaya – but even then more indulgencies were to come; a platter containing a trio of Swiss chocolate desserts plus a coconut crème brûlée. A scoop of internationally renowned Mövenpick ice cream languished in a lace sugar doily, two chocolate tarts glistened beside a glass of white chocolate mousse. The accompanying dish of the richest, creamiest crème brûlée inspired with chef’s twist of young coconut and served in half a coconut were all truly inspirational components and concluded our succession of splendidly crafted dishes.

Mövenpick Siam Hotel Pattaya is located in Na Jomtien on Sukumvit Highway adjacent to Ocean Marina Yacht Club.

Twist Restaurant

Mövenpick Siam Hotel Pattaya

55 Moo 2, Na Jomtien, Sattahip, Chonburi

Tel: 033 078 888

Email: Hotel.Pattaya.Reservation@moevenpick.com

www.movenpick.com/en/asia/thailand/pattaya/moevenpick-siam-hotel-pattaya

Trio of Marinated Salmon

Trio of Marinated Salmon

A Trio of Swiss Chocolate Desserts

A Trio of Swiss Chocolate Desserts

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