All month long, The St. Regis Bangkok entices guests, at their 12th floor restaurant VIU, to enjoy the delicate taste of foie gras, and the rich flavours of duck. These latest delicacies are freshly prepared for an infinitely enjoyable dining experience, from 18:00pm to 23:00pm every Tuesday.
With its luscious, buttery texture, foie gras is an undeniably luxurious treat, and The St. Regis Bangkok has not spared on creativity in its preparation. Director of Culinary Richard Sawyer has crafted an exceptionally special menu, devoted to duck liver and combined with a variety of perfectly envisioned duck meat dishes, in a month-long celebration of foie gras.
Duck Appetizer Plate to Share
Guests to VIU, can savour the likes of pan-fried duck liver, with mango, passionfruit and toasted brioche, or poached foie gras with port wine jelly, as well as duck consommé with mushrooms and foie gras, as appetizers.
Whole orange glazed roast duck from the rotisserie oven (for two people)
Duck fat roast potatoes, braised red cabbage with apples, roast root vegetables
Then, feasting on a whole orange-glazed rotisserie roasted duck for two, accompanied by duck-fat roasted potatoes, braised red cabbage, with apples and roasted root vegetables seems the perfect follow-on. Yet, other tempting options include duck leg confit, with sweet peas, bacon, spring onions and mint, or the spectacular grilled duck burger ‘Rossini’, including sautéed duck liver and black truffle sauce, with duck fat and parmesan French fries, and many more choices.
From THB 1,750 net per person, this unforgettable dining experience comes complete with Belgian waffles and foie gras ice cream with maple syrup, for dessert. Advanced bookings are recommended to ensure a table with the best views over the verdant Royal Bangkok Sports Club and the city skyline beyond.
Foie Gras & Duck Feast
VIU @ the St.Regis Bangkok
Every Tuesday from 18:00 – 23:00 hrs.
THB 1,750 net per set
Directly contact 02 207 7777
More information or reservation
Contact dining concierge LINE@ : @greatgastro
