Japanese Seasonal Ingredients at Elements, Okura Prestige Bangkok | เมนูพิเศษ ห้องอาหาร เอเลเม้นท์ โอกุระ เพรสทีจ

Elements at the Okura Prestige Bangkok received a one-star Michelin last year. It is a place for fine culinary experience given that this is a luxury Japanese hotel establishment with a strong influence on the native land in everything they have to offer, French cuisine included.

From now until 31 August 2018, Elements – the hotel’s fine-dining establishment – is offering a special menu featuring premium Japanese summer ingredients. But as usual, ingredients such as ‘Taraba crab’ or ‘Hokkaido Scallop,’ as well as Japanese herbs such as ‘Mitsuba leaves (Japanese parsley), yuzu and matcha tea are prepared in new, creative ways, some in classic French methods, some with modern techniques that we now see quite a bit in many Western-style haute-cuisines.

This menu is a collaboration between the restaurant crew in Bangkok and their talented consultant Onno Kokmeijer – Executive Chef at the veteran 2-starred Michelin Ciel Bleu at the Hotel Okura Amsterdam. Elements’ foods are always about mix and match, using Eastern ingredients in their French and Western presentations. So here are some of the dishes on this special menu. The hotel hosted a dinner presented by Chef Kokmeijer himself last week.

Above: Amuse Bouche from Ceil Bleu’s menu – ‘Tom Yam’ with chicken skin as the crusty wafer, and tasty combination of shrimp, ginger and kaffir lime leaves. 

Above: From top, left to right – Origami tulip, Dutch clogs, arrays of Elements’ famous and very very delicious home-baked boulangerie, plain butter and smoked miso butter (very rich and interestingly tasting like seaweed butter), and the dinner setting. 

Above: Open sandwich of creamy Taraba crab on konbu wafer with avocado and pickled vegetables. 

Above: Another exquisite item from Ceil Blue menu – The super creative ‘Hamachi’ dish with dashi, kaffir lime and shiso. The fish is minced and wrapped in the paper-thin daikon, served on jellied dashi and foamed kombucha. Very very nouvelle. 

Above: Nage of Hokkaido Scallop and Botan Ebi (Japanese shrimp) served with seasonal vegetables, shimeji mushroom and mitsuba (Japanese parsley).

Above: Hirame flounder fish paupiette (so delicious, creamy), served on Dutch style ‘risotto’ made from celeriac, pickled sorrel, matcha jus and freshly grated yuzu. 

Above: Cod grilled with sake (very delicious and rich), served with soba risotto (using buckwheat, it has a bit of quinoa texture, but denser) and beetroot. 

Above: Mango sorbet (by Elements pastry chef) on coconut sablé crumble, mango crémeux (cream) and meringue. 

Above: Petit fours are even in Japanese flavours and as you see served in a bento box. 

The Japanese Seasonal Ingredients menu is available at Elements for dinner every Tuesday – Saturday from 3 July – 31 August 2018 from 6 p.m. – 10:30 p.m. A la carte prices starting from Baht 690++.
Elements, 25F,  The Okura Prestige Bangkok. BTS: Ploenchit. T: (+66) 02 687 9000. For more information, visit: okurabangkok

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