The Kitchen Table, W Hotel, Bangkok

Whilst I am a big fan of Woo Bar at the W hotel (especially their ladies night every Friday where ladies can enjoy 3 hours of complimentary free flow bubbles from 7-10) I had never actually visited their signature restaurant “The Kitchen Table” and so was excited to be invited to a tasting of  “Food from the Heart”; the first menu from Chef Thaneht “Keng” Naovarat in his new role as director of culinary.

 Flanked by impressive, shiny open kitchens down one side of the room and a terrace overlooking the drive way and their exciting new dining venue, housed in the former Russian consulate and due to open early next year, the golden lighting and crocodile embossed walls envelop the diner in a convivial warming glow, a sense that is heightened when dining at their impressive 12 seater wooden sharing table at the back of the restaurant as we did. Here are my 5 top dishes from their new menu that you shouldn’t miss.

Seafood Fritto

This is a great twist on traditional Italian “Fritto misto” where seafood is coated in a light dusting of flour and quickly fried in boiling oil in order to seal in all the flavours of the succulent fish. The Kitchen Tables version uses seasonal, local seafood where possible, including calamari, sweet, juicy prawns, soft shell crab, lobster and pieces of white fish which are quirkily presented in jar, with diners being encouraged to sprinkle them with a spicy, saline seaweed-chilli salt before shaking the jar to ensure even distribution and dipping into the accompanying Bloody Mary mayonnaise.

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Sweet Glazed Pork Ribs with Szechuan Pepper.

The baby back pork ribs show similar creativity with the sweet, sticky rib glaze being livened up with the use of Szechuan peppercorns and whilst they don’t quite match up to the meltingly tender sticky tamarind ribs at Soul Food Mahanakorn they are definitely a cut above the rest. The Szechuan peppercorns add a really intriguing slightly floral spiciness to the ribs and the thin French fries were not only perfectly seasoned but cooked to perfection with a pleasing crunch.

“Pad Pong Cari Pu Nim” – Wok Fried Soft Shell Crab with Creamy Curry Sauce.

Whilst I usually like my curries spicy as hell, the sweetness of the softshell crab with the mild, fragrant yellow curry really works and I loved the vibrancy of this dish. I also liked the use of softshell crab over other varieties as the slight crunch played off nicely against the creaminess of the curry sauce and unlike say Singaporean chilli crab you don’t make a total mess eating it! Definitely one of the best crab dishes I have had in Thailand.

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Our Emotion Chocolate Bar

I am not a huge fan of chocolate desserts but this hazelnut dacquoise with 66% vahlrona chocolate mousse and cocoa liquor pearls was an absolute stunner of a dessert. The use of the 66% vahlrona creates a mousse that is slightly fruity and not at all bitter and the combination with the hazelnuts and crispy praline added another layer of texture to the impossibly silky chocolate mousse – absolutely heavenly, not to mention beautifully presented with a hint of gold leaf too.  Emotional for all the right reasons – don’t leave The Kitchen Table without trying it!

Cocktails

I love restaurants that have put just as much thought into their cocktail creations as they have their menu and wow! The Kitchen Table really excels here. Whilst I actually sampled the Aperol Spritz and a beautiful pink pomegranate mojito, it is their Iconic Gin Tonics that I would return to try in a heartbeat. Raspberry and Thyme, Cucumber and Rosemary, Orange and Kaffir Lime and Chilli and Sweet Basil all served in mammoth wine glasses packed full of ice allowing the aromatic flavours to slowly infuse into the cocktail without diluting it, just like all those brilliant G&T’s I had I Portugal over the summer.

* I was an invited guest but all thoughts and opinions expressed here are my own. Thank you to the W for the invitation.

The Kitchen Table, W Hotel Bangkok.

North Sathorn Road, Silom, 106, Silom, Bang Rak, Bangkok 10500

Phone: +66 2 344 4000

 

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