Following a major refurbishment, the award-winning Thai restaurant basil at Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok celebrates the art of Thai cooking with four regional authentic Thai foods that fuse traditional style with the modern approach to create a splendid culinary journey and a truly memorable experience, with excellent quality and service.
Spice Up Dining Space
basil welcomes its guests with a beautifully-appointed garde manger, showcasing fresh local vegetables and herbs essential for Thai cooking. The spacious, high-ceilinged dining area is filled with jars of dried herbs and spices as well as traditional artefacts on backlit shelves and elegantly decorated with a contemporary flair, exuding a warm and welcoming yet trendy ambience. Plus, there are also three private rooms for a business lunch and for those who prefer more privacy.
A Culinary Journey Through Thailand’s Four Regions
Thai Master Chef Kesinee Wanta and her culinary team bring a taste of Thailand’s four regions—each with its own identity and culinary specialties—to the restaurant, using the finest ingredients and traditional techniques to create an authentic Thai menu with a contemporary flair that will definitely excite the palate. All meals are accompanied by three kinds of steamed rice to choose from, including Riceberry rice, Jasmine rice, and pandan rice.
Thailand’s northern exposure menu begins with Yum Gai Sai Huaplee, a healthy and filling dish of steamed chicken and banana blossom salad flavored with indigenous spices like galangals, dried chilis, garlic, shallots, and zanthoxylum limonellas, followed by a Northern-style Larb Nue, made with minced steamed beef and heavily spiced with a fine paste of dried chilies, shallots, coriander seeds, and long peppers—both are served with fresh local vegetables as a refreshing condiment to accompany their bitterness, spice flavors, and complex aromas.
The culinary adventure of discovery continues with inspirational dishes from northeastern Thailand. The restaurant’s signature teaser, Koy Tuna, which comprises chopped raw sushi-grade tuna seasoned with ground toasted rice, chili flakes, fish sauce, lime juice, palm sugar, and local herbs, is absolutely impressive with a nod to local flavors, while the Mok Pla Trout also pays homage to the Northeast with a flavorful Isarn-style baked trout with chili paste, dill, scallion, and basil, together with 3 different types of edible mushrooms.
Imbued with the local flavors from the central plain, the Yum Mamuang Poo Nim Thod is light and crispy with a jumbo soft shell crab, fried to perfection, sitting atop a bed of spicy and sour green mango salad that is delightfully succulent and intensely flavored. Wonders will never cease. The Hoy Shell Phad Prik Thai Dam, consisting of tender pieces of Hokkaido scallops stir-fried with colorful bell peppers and black pepper sauce, brings together a fanfare of bold flavors and textures.
Some distinctive southern dishes served at basil include the refreshing and light Yum Supparos Phuket Gai Cheek, a southern-style salad of shredded chicken and Phuket pineapple—a crunchy pineapple with a delicate sweet taste—accompanied with tangy homemade dressing, fried shallots, and fried garlic. The Gaeng Khau Nua Yang, on the other hand, is superbly tasty, pungent, and intensely hot with a combination of Australian rib eye and aromatic betal leaves, cooked neatly in a velvety curry of turmeric, peppers, and coconut milk.
There’s nothing better than ending a perfect meal with decadent desserts. At basil, Chef Kesinee puts a contemporary spin on the favorite treats with local ingredients. Take, the Crepe Bai Toey, for instance. The freshly baked pandan crêpes are filled with coconut and served with a scoop of mango ice cream, resulting in a sweet and delicate blend with a Thai touch. Or try the Crème Brulee Mapraow Orn, a smooth custard with pleasant sugar crust served in a young coconut, a fantastic sweet to share with a friend or loved one.
Lastly, a lemongrass tea is served as a palate cleanser at the end of the meal. Diners may also try some signature cocktails to match with the food, like the Thai-inspired Vada Gimlet, a well-mix of gin infused with chili and lemongrass, lime juice, and basil leaves.
Embark on an unforgettable journey through the four regions of Thailand at basil, Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok and eat to your heart’s content with the remarkable Thai creations neatly prepared by Chef Kesinee Wanta, served with genuine warmth in basil’s stylish contemporary setting.
Extraordinary Regional Flavors of Thailand
Sheraton Grande Sukhumvit, A Luxury Collection
Lunch : Mon – Fri from 12:00 – 14:30 hrs. (Exclude Public Holiday)
Dinner : 18:00 – 22:30 hrs.
Sunday Jazzy Brunch : Sunday from 12:00 – 15:00 hrs.
Curry Lunch Buffet from THB 580++
Lunch set from THB 750++
Direct contact call 02 649 8366