Elite Dining by Elite+ Editorial Team
TURNING THE TABLES
Tables Grill at Grand Hyatt Erawan Bangkok is shaking up traditional French cuisine with creative new à la carte dishes
Since its inception six years ago, Tables Grill at Grand Hyatt Erawan Bangkok has been delighting Bangkok foodies with fine French cuisine on the more traditional side. Now with new Chef de Cuisine Hans Zahner manning the kitchen, dishes are being reinvented to be more contemporary, healthier and fresher while maintaining the integrity of French techniques and quality ingredients.
With years of experience working in Michelinstarred restaurants in France and around the world, Chef Hans had a chance to work with celebrated Chef Alain Ducasse at his eponymous restaurant in Hôtel Plaza Athénée Paris. Chef Hans is now driving the Tables Grill team to new heights, incorporating authentic French flavours in meticulously crafted dishes for discerning diners in Bangkok.
Forget heavy, cream-laden dishes and heavy sauces. In the reign of Chef Hans you’ll get elegant yet light, lean and delectable dishes that don’t leave you uncomfortably full. Using imported and local ingredients, the dishes harness a balance of flavours and textures, making each both visually appealing and delicious.
Start off with some light seafood dishes – such as the Brittany blue lobster with spinach and Tasmanian black truffle – to whet your appetite and not overwhelm the palate. Another pleasantly surprising seafood dish is the Alaskan king crab with essence of red curry, galangal emulsion and coriander. The seeming mismatch of crab and curry come together nicely, thanks to the soft touches of perfumed herbs and light creamy foam. Another star from Brittany, the coast sole, is served munière style with fondant potato, razor clam and squid and a touch of slightly tangy and bright lemon beurre blanc.
Other savoury highlights include pigeon cannelloni in Vietnamese consommé, lobster bisque and ravioli, Australian wagyu tomahawk, roasted Australian lamb, and roasted baby pork tenderloin.
End the meal with a selection of desserts. Recommended are the strawberry and yoghurt with sponge cake and strawberry ice cream; Dulcey chocolate with apricot puree and goat cheese ice cream; and Granny Smith apple served with Tahitian vanilla cream, crispy pastry and apple sorbet. The restaurant also offers an extensive wine list.
The à la carte menus are also served as a five or seven degustation set. Tables Grill is open for dinner only and reservations are recommended.