Dining with the Stars 2019
Restaurant Savelberg Thailand in collaboration with Oriental Residence Bangkok invites guests to enjoy an exclusive dining experience. Diners will delight in a delectable six-course dinner with wine pairing featuring meticulously crafted dishes from six chefs of Les Patrons Cuisiniers Association of Dutch Michelin starred restaurants.
As one of Thailand’s most respected international chefs, Chef Henk Savelberg has had a long and illustrious career as the only chef to have attained four Michelin stars for four restaurants in his native Netherlands. As one of the founders of Les Patrons Cuisiniers, a highly-exclusive Dutch organisation comprising only 23 top chef-owners, who have proved themselves with culinary creativity, consistent quality and professional skills, Chef Henk has invited chefs of Les Patrons Cuisiniers working at Michelin starred restaurants to gather in Bangkok for a dining experience like no other.
Under the concept “Dining with the Stars”, the chefs will create their signature dishes and amuses for the occasion, accompanied by wine pairings of complementing vintages.
The event will be held on Monday, 21 October 2019 in the Oriental Room of Oriental Residence on Wireless Road, from 18:30 onwards. Beginning with a cocktail reception, the evening will progress to a sit-down dinner until late into the evening with music and entertainment. Dinner tickets are priced at 9,990 THB++, inclusive of wine pairing. Early-bird reservations made by 21 September 2019 are available for 8,999 THB++.
Six-course menu paring with wine
Chef Egon van Hoo EEL
Hamachi, eel, dill and yogurt
The simplicity of this dish brings the flavours and textures of the ingredients together in a harmonious dish.
2016 Domain Hugel, Cuvée Gentils, Alsace, France
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Chef Egon van Hoof LOBSTER
Lobster with potato lime eucalyptus and caviar
A complex, flavoured dish of lobster, fruits and plants
2015 Pouilly-Vinzelle, La Soufrandière, Bret Brothers, Burgundy, France
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Chef Henk Savelberg TURBOT
Grilled North Sea turbot cauliflower risotto, morel, epoisses and port
Grilled turbot has been my signature dish for years.
2011 Nuits-Saint-Georges 1er Cru-Clos de Grandes Vignes Monopole,
Château de Puligny-Montrachet, Burgundy, France
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Chef Yuri Wiesen Scallop / Veal
Scallops, veal cheek and beurre rouge
A beautiful combination of Earth and Sea.
2016 Aloxe-Corton 1er Cru Les Marechaudes, Domain Du Pavillion, Albert Bichot, Burgundy, France
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Chef Andres Jacobus van Doorn Duck
Roasted Dutch farm duck with goat cheese, candied duck liver, smoked beetroot with beetroot sauce and truffle cream.
Duck liver, beetroot and green apple for me have always been the ultimate taste combination.
2017 Heritage Syrah, GranMonte Winery, Asoke Valley Khao Yai, Thailand
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Chef Wilco Berends
Irish coffee ice cream, brownie and chocolate, Nepresso Martini
Finishing your dinner with my “Bean Ice” makes you “be nice” for yourself and each other.
