Holiday TimeBangkok Post

 Read more news at bangkokpost.com ThuRsday, decembeR 14, 2017

Ripe for revelry

Goji Kitchen & Bar unleashes a torrent of festive, gourmet, and even sustainable

fare to set the scene for uplifting Christmas and New Year celebrations

‘If a festival’s worth celebrating, it’s worth celebrating thor-oughly,” could be the motto of Bangkok Marriott Marquis Queen’s Park’s buzzing, still

relatively new communal kitchen’s upcom-ing Christmas and New Year programs of exquisite excess.

Goji Kitchen & Bar, named for the tiny, red, sweet and sour superfood berries, couldn’t be more thoroughly prepared for its 1st Christmas and 2nd New Year virtuoso performances. Moreover, the festive buffets are either the same price as Sunday Brunch or just a tad dearer.

FAMILY FEASTS AND BOUNTIFUL BUFFETSThe seafood alone is rather special; not just the produce but the perfect poaching and a la minute serving. Ditto the condiments — from classic red wine vinaigrette to defin-itive Thai spicy seafood sauce.

Sunday Brunch buffets at Goji com-monly feature four types of oyster; two European, two North American. So if you like them small and sweet or large and al dente, you’re catered. And make that five types on the Christmas Eve dinner, Christ-mas Day brunch, and New Year’s Eve dinner buffets.

Not to mention live Maine lobsters, wild-caught tiger prawns, Australian and French mussels, razor clams from Europe and enormous king crab legs from North America.

Those also enormous prawns are

NOEL MAcLEAN

HOLIDAY TIME’S ONLINE @ http://www.bangkokpost.com/lifestyle/social-and-lifestyle

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caught by honest fishermen in Trat aiming to replenish fish stocks, which they also hope will revitalize the dwindling dol-phin population.

Sustainability is the watchword through-out Marriott, and they don’t mind paying a bit more to get it. “The other thing is our customers love them,” adds Michael Hogan the Bangkok veteran Executive Chef. His very name is a guarantee of authentic indulgences and at Goji he has the perfect partners in culinary intrigue in Le Cordon Bleu Paris graduate and Miche-lin-experienced Executive Sous Chef Itti ‘Aum’ Nitayaporn and Executive Pastry Chef Alfred Merkel.

The lobsters are hauled from Maine, pre-cisely poached, then thrown on the ice in perfect condition every meal time.

As for the Christmas turkey, only the best US prime butterballs will do. After all, when butter-basted and roasted on a bed of onions, they emerge tender, moist and smelling like they must have to the Cratchit family a la “Christmas Carol”. Trimmings only begin with cranberry sauce, vari-ous gravies, and freshly-picked brussels sprouts. Sides include pumpkin mixed with pine nuts, roasted chestnuts, sweet potato mash, green peas and bacon, and on.

2 I HOLIDAY TIME Bangkok Post I Thursday, december 14, 2017

Bangkok has a long-term love affair with the Shangri-La Hotel and its CHI, The Spa, owing to its ability to stay current in this competitive city, and consistently launching brand-worthy changes…

Beko Partners SOS Foundation to Launch

Instilling youths to reduce environmental pollution from food waste

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There are few guarantees in life, but when you have an appoint-ment lined up at award-win-ning CHI, The Spa in the decadent Shangri-La Hotel,

Bangkok, you know it is obviously going to be a good day from there on out. No matter how tired or rundown you happen to be feeling, just the anticipation can put a little spring back into your step.

A new and experienced spa therapists to the team. Khun New, a great acquisition for Shangri-La Hotel, Bangkok, was selected to perform a sneak peek of what is to come on the spa menu for the coming year.

Without giving too much away, one of the treats to come on the updated menu is the two-hour ‘Paradise of Siam’ pack-age. This indulgent spa journey comprises detoxifying Herbal Steam, and an intensely Thai Acupressure Massage, followed by the application of a Thai herbal ball compress. Aptly named, the Paradise of Siam is a place you acquire during this spa treatment is that you are exactly where you are supposed to be — in Thailand, at CHI, and definitely on

a more regular basis.In one of the spaciously lavish and

utterly calming spa guest suites, the treat-ment begins Thai herbal steam to open your skin’s pores. Exposure to steam heat aids in pre-massage relaxation and strengthens the immune system with the natural release of toxins through the process of sweating. Then the treatment seamlessly moves on to the next stage, as the room is immaculately

reset in your absence, to allow maximum time for the ensuing therapeutic massage. Experience a sense of deep relaxation with Thai Acupressure The ancient traditional Thai-style massage combines pressure point work with stretching . At the end of the massage, for around 15 minutes of the allotted time, a heated Thai herbal com-press is applied to further the therapeutic effects of the treatment. The compress has

a reviving impact on the body, bringing you round from the relaxed haze your entire being has melted into.

If this is a taste of things to come in 2018 at CHI, then there is sure to be a line at the door. However, loyal CHI-goers need not despair; signature favourites, such as the CHI Facial, are highly likely to remain on the menu but under the name of “Signature Bangkok Facial” This remains an excellent

choice for a quick, 60-minute fix for busy people who prefer radiant skin.

Should you be too impatient to wait for a selection from the new menu, or be in need of a seasonal dose of wellness, CHI has launched their year-end pampering package called ‘‘Winter Pampering’’. Avail-able until end of February 2018, and as the name suggests, this is a pampering treat-ment for our skin to be treated to a high

dose of moisture needed to battle the harsh, dry air of winter. “Winter Pampering” With a 90-minute Hot Stone Massage or Warm Oil Massage, at one simple price of Baht 4,000 net.

For bookings between 10am and 10pm daily, guests surrender to the trained hands of the expert spa therapists, to beat the end-of-the-year loss of motivation or enthusiasm. There is a choice of two main 60-minute treatments, namely, the Tradi-tional Thai Massage or the beloved CHI Balance. The Traditional Thai Massage is part of Thailand’s renowned ancient healing system, combining acupressure, Indian Ayurvedic principles and assisted yoga postures, artfully tending to muscu-lar aches and pains. CHI Balance massage specifically targets relaxation as the opti-mum goal and an assured overall sense of equilibrium.

Located in the Shangri-La Hotel, Bangkok’s Krungthep Wing, it is recom-mended to make an advance spa booking, particularly at this time of year, to avoid any disappointment.

More information and appointments can be made by calling CHI, The Spa reception on 02 236 7777 ext. 6071-2, or by emailing chi.bangkok@shangri-la.com.

In Thailand, the amount of food waste is estimated to be 1.14 kilogram per person per day, of which, 64% is surplus

food. Selectively, 1 kilogram of surplus food makes 3 meals for refugees and underpriv-ileged groups. This is why Beko (Thailand) Co.,Ltd., the fastest-growing home appli-ances brand in Europe, is partnering with Scholars of Sustenance Thailand Foun-dation (SOS Foundation) to seek ways to reduce environmental pollution arising from leftover, with the “Freeze Out Food Waste” campaign. Under the campaign, Beko presented 6 NeoFrost refrigerators to 6 participating schools to store surplus food to be delivered to less fortunate individuals each day.

“Besides our dedication in creating innovation in  home appliances that fit the needs of the new generation of consum-ers and their lifestyles, we are also com-mitted to making lives more convenient,” explained Pornchai Trakultechadej, Mar-keting and Product Management Director, Asia Pacific, Beko (Thai) Co., Ltd.

“We work hard to ensure that our inno-vations are part of social and environmen-tal development, from environmentally friendly and energy saving manufacturing processes and products to NeoFrost refrig-erators’ effectiveness in preserving food’s freshness. This is also closely aligned to the mission of SOS Foundation Thailand that works towards managing surplus food in different communities and donating to communities that are in need. In support-ing their mission, Beko is more than happy to give 6 refrigerators to SOS Foundation Thailand to be distributed to different schools, such that children can learn the value of surplus food and store it in our NeoFrost fridges prior to delivery to less fortunate children.”

“SOS Foundation is committed to reducing the amount of food waste in Thai-land, so we exerted ourselves into hotels, supermarkets, restaurants, cafés and so on to help manage and sort out quality surplus foods that donors have put in the commu-nity fridges that we’ve installed,” added Abigail Smith, Chief Operating Officer, SOS Foundation Thailand.”

“With the implementation of the com-munity fridge program, we are able to take unused or cut fruits and vegetables and guarantee that it goes to an end more meaningful than a waste bin.  Our staff, all trained in food safety and handling, will sort the high-quality leftover food to be delivered to communities that are in need of food, such as Mercy Centre Klongtoey,

Half-Way Home for Men, Half-Way Home for Women, and Pakkred Babies Home without any charges.”

“After officially establishing in early 2016, we have donated over 300,000 meals. We are also able to manage foods that are unfit for consumption by implementing a com-posting program for farmers in the greater Bangkok area.”

“We are happy to hear that those in the private sector are also concerned with ensuring that surplus food has a purposeful end. This has led to our col-laboration with Beko and local schools. We hope that through our efforts, we can ensure that we are feeding those in need while also reducing carbon emissions from waste.”

The “Freeze Out Food Waste” campaign will run from January to June 2018.

Beko is proud to provide a total of six Neofrost fridges, Midnight Black Series to Scholars of Sustenance Foundation to be distributed to six different schools, starting with The Topsy Turvy of Bangkok.

Besides the fridges, the partners will join forces in educating young students on the importance of surplus food management and its nutrition by telling the story of “Tommy Tomato.”

Food experts from SOS Foundation Thai-land will also teach children the nutritional value of locally grown fruits and vegetables and hold a cooking workshop showcasing ingredients, like vegetable scraps, that are typically disposed of. 

“Freeze Out Food Waste”

It’s A CHI-Thing

Unwind the winter with an al fresco barbecue and beer. Every day from 24th December to 3rd January, from 3pm to 8pm, chefs grill succulent slices of meat, sea-food and veggies on Goji Terrace, washed down with cold craft or draft beers. A merry way to enter the festive spirit.

CHRISTMAS EVE (Sun 24 Dec)Brunch: Baht 1,800++.Dinner: Baht 2,200++.Including mulled wine and eggnog. Wine packages available.

CHRISTMAS DAY (Mon 25 Dec)Brunch: Baht 2,200++.Santa Claus poses for photos and hands out gifts to kids.Dinner: Baht 1,800++.

NEW YEAR’S EVE (Sun 31 Dec 2017)Dinner: Baht 2,561++.Wine packages and champagne offers available.

NEW YEAR’S DAY (Mon 01 Jan 2018)Baht 2,200++.

Not to mention honey-glazed ham and prime rib of beef.

Equally essential are various terrines, those irresistibly rich pâtés you slather over crispbreads and devour with piquant pickles, including foie gras terrine. And of course pumpkin soup with a pinch of cinnamon.

Guests will be greeted with a glass of tra-ditional mulled wine — hot, spiced wine intended to keep out the chill of a north-ern Europe Christmas day but the air con will do.

Depending on your package you’ll also be enjoying free-flow eggnogs, the milky punch whipped with egg whites and egg yolks and finished with a dash of Baileys Irish Cream and sprinkle of cinnamon.

“This is our first Christmas here so we are making it really classic,” Michael summarises.

The scenery suits too. There’s a homely farmhouse feel to Goji with a sense of all the action taking place around the kitchen hearth. Chefs busily pull things out of ovens and lade things out of saucepans straight onto your plate. One is bound to feel waves of nostalgia.

All plus the usual flurries of Thai, Chi-nese and Indian sections etc.

PLUM PUDDINGSMuch passion and creativity also character-ise the 30-something audacious desserts.

“Chef Alfred’s got the Christmas pudding hanging,” reveals Michael.

A little probing reveals that the process of making all the English-style plum pud-dings, to be served with brandy cream naturally, began September-October, as it should. But the hanging? It’s a custom Michael picked up from his mother in Australia, comprising double wrapping the “cake” mixture in calico bags, boiling it for hours, then hanging it outside over-night on the clothesline till morning dew, bringing them in before sun-up, hanging it in the kitchen till sundown and repeat for 2-3 weeks. It’s not advised to hang anything outside in Soi 22 Sukhumvit these days but a similar process is exer-cised in-situ.

Meanwhile, the homemade Dresdner stollen, that layered-flavours Germanic indulgence, is ripened in the cool of the chocolate room, the nearest thing here to a Bavarian larder.

Quizzing Alfred on what else he’s got in-store, I throw out “fudge” and am soon sinking my teeth into a velvety milk choc-olate fudge embedded with pearls of crispy caramel. Awesome toffee too.

“We’ve got lots of old-time Christ-mas recipes,” Albert ventures. That goes for de-rigueur minced mixed fruit and nut pies. Also panettone, the buttery, cloud-soft Italian Christmas bread, here

Ripe for revelry

homemade despite the sensitive 70-hour dough-raising exercise, and served with a sugary crust adding another dimension of delectability.

The five different yule logs will include both classics and original flavours and shapes. There’s a streamlined dried prune and gingerbread mousse version that’s hyper-festive with fig compote, fresh vanilla ice cream, brandy-spiced sabayon, man-darin cream and fresh raspberries. There’s an Asia-inspired yule log with coconut and mango. And there’s a classic choco-late notched log with little elves upon it. Plus two.

Yet other decadent festive desserts include milk- and dark-chocolate topped Florentines in toffee-chewy hazelnut and macadamia nut permutations. Not to men-tion five cakes, lots of pralines and English sherry trifle… Leave room, however, for the expansive cheese selection supported with dried fruits, nuts and whatnot.

NEW YEAR OLD STORYThe New Year buffet banquets pull out similarly epicurean stops. There’s still turkey, ham, prime rib of beef and whole baked salt-crust fish, most likely giant sea-bass because the hotel is serious about its carbon footprint and as Michael says, “why

fly salmon across the world when you can have superb sea bass driven up from the coast?” Nevertheless, there will also be finest smoked salmon and several selec-tions of gravlax.

Again, the seafood will star meaty Maine lobsters, and the fish, prawn etc for the sushi and sashimi will be notched even higher than Christmas and customary.

The desserts will be “fun and festive – with a little smoked chocolate mousse and decorative desserts like croque bouche.” Plus live stations for crêpes, raspberry and chocolate soufflés, and etc.

As the dining winds down late into the evening, guests will adjourn to the beer terrace, hit the roof to watch the fireworks, or swarm the lobby for the balloon drop.

FESTIVE TAKE-AWAYSYou can also take away a complete Christmas dinner to have at home or share in the office.

GOJI Bangkok Marriott Marquis Queen’s Park. Sukhumvit 22. Tel. 02 059 5999. Email: restaurant-reservations.bkkqp@marriotthotels.com.

NIKKI BUSUTTIL

Thursday, december 14, 2017 I Bangkok Post HOLIDAY TIME I 3

Celebrate a heart-warming Christ-mas Day evening on Monday 25 December 2017, with the family or

good friends over an indulgent festive dinner at The Rain Tree Café at The Athe-nee Hotel, a Luxury Collection Hotel, Bangkok.

In a festively festooned, royal-heritage rich setting share the seasons’ specialties and culinary delicacies from around the world, prepared to order at vibrant live cooking stations and constantly refreshed from inside the bustling the-atre kitchen.

Starring among the extravagant fresh seafood selections, 01 whole Boston lobster is prepared for each diner’s pleasure.

Our virtuoso in-house French pia-nist, Jean François, plays classic Christ-mas and other melodies from 05.45pm–7pm, and live carollers serenade you with the signature songs of the season.

Plus lots of Christmas give-away goodies and lucky draws for buffet and restaurant vouchers.

Baht 2,888++ incl soft drinks and juices.

Baht 4,888++ incl sparkling wine, house wines, cocktails, beer, soft drinks and juices.

Baht 15,888++ incl 1 bottle of Dom Perignon and free flow of Sparkling wine, house wines, cocktails, beer, soft drinks and juices.

Children 4-12 Years Baht 1,444++.All including drinking water.Served: 6pm–10.30pm.SPG membership benefits apply.Le Club Plaza Members: 20% dis-

count (food only).

The Rain Tree Café – Ground Floor. The Athenee Hotel A Luxury Collection Hotel. 61 Wireless Road. Tel. 02 650 8800. Email: fb.theathenee@luxurycollection.com or visit website: www.theatheneehotel.com and theluxurycollection.com/theatheneehotel.

A Few Hermès Ideas For The Holiday Season 2017

PAnisA PiTiGAisoRn

AT THE RAIN TREE CAFÉ

An Extravagantly Festive

Christmas Day Dinner

HERMEs: G Floor, Central Embassy Tel 02 160 5890-1, M Floor, siam Paragon Tel 02 129 4800-1. open 10.00 - 20.00.

9) Double horse blanket in cashmere, hand-embellished with studsDouble horse blanket in cashmereSoft cashmere blanket hand-embellished with studs.

10) Boot in suede goatskinEdgy high-heel boots with graph-ic-shaped sole.

11) Long WalletCalfskin long wallet with cavale strap in bright red canvas.

12) Brides de gala love twilly in silk twillThe comeback of the Brides de Gala love scarf showered with heart shapes comes in a signature orange box. This lovely item is designed by Hugo Grygkar.

13) Twilly D’Hermès fragranceBrighten your day with Twilly D’Her-mès Eau de parfum – a daring fragrance woven with ginger, tuberose, and sandalwood.

14) Plum fourre-tout bag in Maurice bullcalfContemporary-designed classic work bag for every occasion.

15) Chaîne d’ancre PUNK fringe brooch in rose gold and diamondsA fun, chic brooch made of rose gold and diamonds.

16) Hat in rabbit fur felt and braided lambskinLadies’ hat decorated with braided lamb-skin for your winter wardrobe.

17) Belt in Epsom calfskin and palladi-um-finish metalAdapted from a horse’s saddle lock, this belt is truly an appreciation of Hermès’ identity and specialty.

18) Chapka in lambskinAnother must-have item for this winter season.

19) Gloves in glazed lambskinDelicate lambskin gloves embellished with colourful threads.

20) Bracelet in Barénia calfskin and palladium-finish brushed metalSoft bracelet made from calfskin and fixed with Hermès’ saddle nails.

21) Ensemble of six Tie Set tumblers in porcelainInspired by popular necktie patterns, Philippe Mouquet created this porcelain set in three colour tones – Garnet Red, Mint Green, and Mandarin Orange – to complement your special dinner.

22) Belt in bridle leather and palladi-um-finish metalStrapped with Hermès’ saddle nails and made with extraordinary skills and exquisiteness.

23) Fringed scarf 90 in wool and silkSimply-designed with 100 polka dots in different colours which form an H letter on the silky scarf.

24) Cape cod quartz watch, opaline sil-vered dial and case in steel, wristband in Barénia calfskinSimple and elegant, comfortable to wear with wristband made from calfskin.

1) Skateboard in Cavalcadour printed Vosges mapleCreated by Henri d’Origny, this Hermès skateboard comes with new colour-print-ing technology.

2) Placemats in printed paperGianpaolo Pagni designs these colourful and vibrant placemats that come with Hermès’ signature ‘H’ and chain patterns.

3) Hermès Cinhetic clutch in matt alligator With Hermès’ expertise in exotic leather, this rectangular clutch is a combination of cutting-edge design and simple silhou-ette. Perfect for daily use.

4) 7 cm Tie in silk twillSilk tie printed with the brand’s signature pattern.

5) Sneaker in calfskinA simple yet timeless sneaker adorned with H signature.

6) Carré cuir watch, dial in smooth alligator and case in rose gold, strap in alligatorModern and elegant watch.

7) Beta de Nathalie du pasquier giant scarf 140 in silk twillDesigned by French artist, Nathalie du Pasquier who left her hometown in Bordeaux, France for Milan, Italy at a very young age. She is a co-founder of the Memphis design movement.

8) Bracelets in tadelakt calfskin and palladium-finish metalAdjustable bracelets that exude a calm equestrian spirit.

4 I HOLIDAY TIME Bangkok Post I Thursday, december 14, 2017

Magnolias Ratchadamri Boulevard (MRB), a super luxury mixed-use development by Mag-nolia Quality Develop-

ment Corp. Ltd. (MQDC), together with Ratchaprasong Square Trade Association (RSTA), and the Tourism Authority of Thailand (TAT) proudly present “Beautiful Bangkok by Magnolias @Ratchaprasong”.

The exciting highlight of the event is the unprecedented performance of 3D Projection Mapping over a 60-storey building, namely, Magnolias Ratchadamri Boulevard (MRB), located in the heart of Ratchaprasong, Bangkok.

The jaw-dropping performance with highly advanced techniques is designed and performed by “Limelight”, a group of world-class artists well-known for their specialisation in 3D Projection Mapping.

With a concept of “Beautiful Bangkok” inspired by the lifestyle, culture and his-tory of Bangkok, the performances prom-ise to be extremely spectacular.

“Beautiful Bangkok by Magnolias @Ratchaprasong” takes place from 14-31 December 2017 at Magnolias Ratchad-amri Boulevard (MRB). Showtimes are 19pm, 19.15pm, 19.30pm, 19.45pm, 20pm everyday.

3D Projection Mapping Performance

Eat. Drink. Party.

With the holiday season just around the corner, Pullman Bangkok Hotel G offers the

perfect mix for everyone to enjoy.

25 Degrees Burgers, Wine & Liquor Bar

Tuck into our Festive X’TRA Special Burger, made with succulent Wagyu beef, lobster, foie gras topped with caviar, avocado and truffle, Brie de Meaux from France served in an edible gold-leaf wrapped bun. Available from 15th December 2017 – 1st January 2018. Baht 888 net including a glass of sparkling wine and truffle fries.

MistraL restaurantDiscover our “What a Feast” themed

dinner and brunch buffet at Mistral Restau-rant including an array of delicious salads and cold cuts, a meat carving station, pasta dishes cooked-to-order, imported cheeses, divine desserts, and more.

Available on 24th December 2017 from 6pm–10pm for just Baht 990++ ea.

What a Feast Christmas Day Buffet Lunch on 25th December 2017 from 12 pm–2.30pm Baht 899++ ea.

Tel. 02 352 4000 or email H3616@accor.com.

scarLett Wine Bar & restaurant

From 20th – 25th December, gather your loved ones for an extraordinary dinner and unforgettable evenings feast-ing at our chic rooftop venue. An à la carte menu will feature dishes such as French oysters, roast turkey, Maine lobster, a high-light of dry aged Côte de Boeuf, and more.

On 31st December, Scarlett is the per-fect venue to join an epic New Year’s Eve

Countdown Party with a special Wrapped in Red Theme. Advance booking and a B3,000 deposit required.

Tel. 096 8607990 or email scarlettbkk@randblab.com.

BaLLrooM 38See out the old and welcome the new at

our New Year’s Eve Festive “Dine Amongst the Stars” Themed Buffet Dinner at Ball-room 38. Dress with style and enjoy an international buffet, cool music and a sweeping view of the city’s spectacular fireworks. Baht 3,299++ ea. with a wel-come drink and a glass of champagne at midnight.

*Early bird gets 15% discount by booking before 15th December 2017.

christMas haMpersChoose the Pullman Bangkok Hotel

G Hamper in a medic bag packed with the best hangover cures such as mineral water, Playground goodies, Virgin Mary, Berocca, Listerine, a box of Dilmah tea, a G high ball glass and Red Bull, priced Baht 3,800 net. For foodies, try the Scarlett & 25 Degrees Hampers in a red engineer’s tool box packed with a bottle of craft beer and a unique 25 Degrees glass, a bottle of red wine, cured sausage, sardines, fruit cake, homemade passion fruit jam and marinated black and green olives at Baht 5,600 net.

PULLMAN BANGKOK HOTEL G 188 Silom Road. Tel. 02 352 4000 Email: H3616@accor.com. Line @PullmanBKKHotelG. www.pullmanbangkokhotelg.com www.facebook.com/pullmanbangkokhotelg.

Don’t miss ‘Beautiful Bangkok

by Magnolias @Ratchaprasong’

Especially for New Year’s Eve, 31 December 2017, there will be another show at 23.55pm as Magnolias invites everyone to celebrate the countdown to 2018 together.

A photography competition is now open for amateur and professional pho-tographers to win prizes of up to 100,000 baht. The rules are simple: create a landscape or selfie photo of Magno-lias Ratchadamri Boulevard with an impressive description under the topic “Beautiful Magnolias” and post it with hashtags #beautifulbangkok, #beautiful-ratchaprasong, #beautifulmagnolias, and #bangkokiconiclandmark. To submit your photos, upload the photo file through a file storage website such as WeTrans-fer, Dropbox, GoogleDrive, or others, together with your contact details (name, address, telephone number). Send the link to: beautifulbangkokbymagnolias@gmail.com.

Entries are welcomed from 14 Decem-ber 2017- 5 January 2018. Winners will be announced on 30 January 2018.

For more information about the performances and activities, visit www.facebook.com/MagnoliasRatchadamriBoulevard.