“Simply Scandinavian” with Chef Sayan Isaksson

“Simply Scandinavian” with Chef Sayan Isaksson
Sunday 4th - Sunday 11th November 2018
At Jojo, VIU and The St. Regis Bar

A household name in his native Sweden, Thai-born Chef Sayan Isaksson returns to his birthplace to present the best of Scandinavian culinary creativity in a series of homecoming experiences hosted by The St. Regis Bangkok. Diners can expect a showcase of the same modern international cuisine rooted in bold originality and precision that has become synonymous with Chef Sayan’s Michelin-starred Esperanto and Imouto restaurants.

Chef Sayan is also known for his mastery of broths and sauces, so diners can expect a drizzle of flavor and pour of theatrics to enhance the bold gastronomic delights on the plate.
Prices are listed below:
4 & 11 November | 12:30 PM - 3:30 PM
Signature Sunday Brunch with Scandinavian twist at VIU Restaurant
  • THB 3,767 net* per person
5 - 10 November | 12:00 PM – 3:00 PM; 6:00 PM – 11:00 PM
Lunch and Dinner at 
Jojo Restaurant
  • 3-Course Set Lunch: THB 3,296 net* per person
  • 3-Course Set Lunch with wine pairing: THB 5,415 net* per person
  • 8-Course Set Dinner: THB 4,591 net* per person
  • 8-Course Set Dinner with wine pairing: THB 7,887 net* per person
3 - 30 November | 2:00 PM - 5:00 PM
Scandinavian inspired Afternoon Tea at The St. Regis Bar and The Lounge
  • THB 2,119 net* per set for two

    For more information, please call +66-2207-7777 or email fb.bangkok@stregis.com

    *Prices are inclusive of prevailing government tax and service charge (17.7%)
    *Above Prices are subject to credit card fee of 3%

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    3-Course Set Lunch Menu

    Oriental garden Salad, buttermilk Fromage Blanc and a poached pullet Egg
    Black garlic Pigeon, Nordic ”five spice”, Potato and herb bundles
    Autumn leaves and frozen sunchokes, grilled apple tea

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    8-course Set Dinner Menu

    Smoke scented, pickled Quaileggs whipped cream with notes of chicken
    Kumamoto ”Oystershells” Oscietra caviar
    Lightly grilled Prawns in nasturtium leaves

    Tartelette of the Oriental garden, Buttermilk Fromage Blanc
    Hamachi imitating ”Gravlax”, Scandinavian Dashi and Horseradish
    Tartar of flash grilled dry aged Beef, emulsified oysters and Seaweed crisps
    A Porridge of  Mushrooms and Grains with aged butter and Yuba 
    Softshell Crab cooked over glowing embers with Organic waste-Xo 
    Celeriac petals and white Truffle
    Black garlic Pigeon, nordic ”five spice” and dried chiveflowers
    Autumn leaves and frozen sunchokes, grilled apple tea

    Petit four
    Pralin of sorrel and cilantro sorbet

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    No Tickets Available

    Organized by
    The St. Regis Bangkok