Parichart Court @ Four Seasons Hotel
The Sunday Brunch at Parichart Court of the Four Seasons Hotel Bangkok is a desirable one among Bangkok high-so(ciety) and expat diners. This famous Sunday brunch was the first one that includes pan-fried foie-gras and free-flow Martini and wine in the buffet scene in Bangkok later adopted by most competitors.
The plentiful selection of food including a salad table with Caesar salad, marinated salad and organic leaves, assorted cold cuts, Prosciutto di Parma, homemade smoked salmon, asparagus tip salad with shaved parmesan cheese, mixed mushroom salad, marinated green and black olives, and more…
On the cold appetizer station we found Australia rock oysters, sea crabs, Tasmania blue mussels, tiger prawns, rock lobsters, red claw lobsters, scallops and a wild range of home-made dipping sauces and condiments.
In the pond of the Parichart Court there was a set-up for the ‘Caviar in Pool’, including cod roe, salmon roe, black vegetable caviar, whitefish roe, trout roe, lumpfish orange roe, and condiments such as wheat blinis, sour cream, lemon and boiled egg.
The Japanese station featured sushi, California roll, eel teriyaki, and chilled soba; while the Chinese station featured assorted dim sum (ha-gar, siu-mai, …), shark’s fin soup, barbecue whole duck, barbeque pork (char-siu), barbeque marinated baby pork rib, …
Asian specialties didn’t stop here. An Indian corner of traditional chicken tandoori, marinated fish tikka, shish kebabs, plain and garlic naan, potato samosa, chicken salad (chard ra ja wab), prawn salad (gin ka razed), and curries such as chick-pea curry, aloo kobe matta, paneer curry and vegetable curry, were all included.
The breakfast station featured waffles, fruits and berry pancakes, assorted Danish pastries, croissants, bread rolls, muffins, toast, cream cheese, butter, jam, homemade pâté, and an egg station with choices of smoked ham, sausages, bacon, tomato, and mushroom, while I put caviar in my omelet.
Came to the best buffet foie gras in town, the foie gras corner had choices of pan-seared foie gras with port wine sauce, foie gras sausage, terrine de foie gras and foie gras custard with truffle oil.
By this time we were half full, the grilled seafood and steak from the Madison Grill were awaiting us to sample. They included tiger prawns, rock lobsters, fresh trout, salmon steak, John Dory, snow fish, tuna, lamb chops, beef medallion, sirloin steak, spiced pork and veal sausage, assorted grilled vegetables, baked potatoes and sauces. Also there was a carving station for roast duck, crispy pork loin, roast beef and roast chicken.
To save some room for desserts, we didn’t sample the pasta and risotto prepared by the Biscotti, and the Thai corner prepared by the Spice Market, which featured with four kind of spicy salads including som tum, charcoal grilled pork ball dumplings with chili dips, marinated tradition chicken, and Issan sausage (sai krok Issan), steamed prawn soufflé (hor mok goong), and northern style egg noodle curry with chicken (khao soi).
Couldn’t be missed in a prominent buffet scene is the cheese board. Four Seasons prepared for us the Swiss cheese, goat cheese, Roquefort, Brie, blue Stilton, Grana Padano, Provolone, Asiago, Scamorza, Gorgonzola, Taleggio Cheese, with condiments such as dried fruits, dates, apricots and walnuts.
The Dessert Station, not extensive but impressive, included tiramisu, brownies, strawberry trifle, peach crème brûlée, chocolate praline, fresh fruit tart, pistachio raspberry cake, Sacher cake, Ticino cake, cheese crêpe, cherry crumble, banana and Grand Marnier soufflé, crêpe suzette, ripe mango, fresh fruits and ice cream.
The cost for this plentiful buffet treat is B2,200++ included free flow of wines (6 red and 6 white), beers, Martini cocktails, fresh squeezed fruit juice and soft drinks.
Our Ratings (1 to 5 the higher the better): Four Seasons brunch has [3.7]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food=4, Service=4, Ambiance=3, Money Worth=4
Details: Sunday brunch open on SUnday 11:30am - 3:00pm