5.259 Kang Kiew Wan See Krong Neau Toon

-Cycle 5, Item 259-
21 (Sun) September 2014

Kang Kiew Wan See Krong Neau Toon


at Benjarong (Dusi Thani Hotel)

-Bang Rak, Bangkok-


Official Mission to Thailand + Personal Deviation, Day 2 (see previously 5.258 Chicken Noodle Soup).

I'm in Bangkok, here through Tuesday evening.  Tomorrow, I'll be representing WHO at a regional consultation on tobacco and trade (more details to follow).  I arrived yesterday morning to maximize the opportunity and hang out in the city over the weekend.  

Dusit Thani is a Thai-based chain of hotels and resorts.  Founded in 1970 with the opening of the flagship hotel in Bangkok.  Currently 12 properties throughout Thailand, plus another 12 properties around the world, including USA, China, Philippines, Maldives, India, UAE, Egypt, and Kenya.  On the higher end of the hospitality spectrum, though not ultra expensive/exclusive.

The flagship Dusit Thani Bangkok.

My accommodations for the duration.

The view from my room.

In the lobby, a wall of fame for celebrities who've stayed at the hotel.

Her husband is not a celebrity, apparently.

Benjarong is a Thai restaurant.  Located in the Dusit Thani Bangkok.  Recently renovated, revised menu.  Thai-ish ingredients and seasonings, French-ish presentations and methodologies.

The food was rather disappointing.  For example, the "72-hour cooked beef ribs in aromatic curry of green hers and spices" had a luxurious tenderness, but the flavors fell short, missing something, lacking the explosive richness characteristic of a competently concocted Thai curry.  Same with the other dishes, nice texture, inadequate taste.  At meal's end, the server commented that the executive chef is Danish, which would explain it--I'd been thinking that the food seemed either to be dumbed down for foreigners and/or cooked by a foreigner who either didn't know what to do or wasn't willing to go all the way.  What a waste of a meal.

I was tempted to go out for noodles again.

Curry popcorn (1.5)--on the house; okay flavor--gives me ideas--but they'd lost their pop in the humidity.

Pla Muek Tod Kamin Sod (2.5)--deep fried squid with fresh turmeric, lime, and coriander.

 Tom Yum Goong (3.0)--in terms of technique, the one positive note was that the shrimp had first been stir-fried over high heat to provide a hint of char.

Ped Yang Nam Man Hoi (2.0)--sous vide cooked duck breast with aubergine, Chinese chives--the highlight of the meal--and crispy wonton with oyster sauce; how absurdly pretentious, I should be ashamed of myself and certainly deserve a crappy and overpriced dining experience--what the hell was I thinking.

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