Discover Unique Gourmet Delights

In a move to deepen its connection with authentic Thai culture and cuisine, Rosewood Bangkok has announced the rebranding of its all-day dining restaurant Lakorn European Brasserie to simply Lakorn. This change signifies a closer alignment with Rosewood Hotels & Resorts’ A Sense of Place philosophy, inviting guests to discover unique gourmet delights deeply rooted in the essence of its locale.

 

As part of this transformation, Lakorn will introduce a menu revision dedicated to showcasing authentic Thai dishes from the kingdom’s four culinary regions. Guests can look forward to a tempting selection of appetisers, homemade curries, soups, wok-fried specialties, exotic regional and plant-based dishes, with an emphasis on sharing to foster gatherings and connections.

 

 

Highlighting the menu are dishes like Kanom Jeen Nam Ngeow, a spicy noodle soup adorned with dried red cotton tree flowers and red chilli from Northern Thailand; Khao Soi Gai, a rich curried noodles soup with chicken thighs also from the North; and Yum Nam Khao Tod, a northeastern fermented pork and crispy rice salad bursting with Thai herbs. Southern Thai cuisine is also represented with dishes such as Pad Sarm Chun, a stir-fried glass noodle dish with prawns. Desserts are not to be missed, with traditional treats like Bua Loy and Som Chun offering a sweet finish to the meal.

 

In its commitment to sustainability and quality, Lakorn proudly continues its collaboration with Rosewood’s Partners in Provenance programme. This initiative supports local farmers and purveyors, ensuring the freshest ingredients for guests. Rosewood Bangkok’s dedication to local, seasonal produce is evident through partnerships with farms like Little Goat Farm, Sampran Farm and Raitong Farm, amongst others, emphasising a menu that celebrates local fare and supports indigenous agriculture.

 

 

At the helm of this culinary journey is Thai Senior Sous Chef Pattama Chocklapphon, also known as Chef Bua, alongside Executive Chef Narongrit Kaewsuwan. Chef Bua, a master of royal Thai cuisine from Bangkok, brings over 30 years of experience and a deep love for Southern Thai dishes. Chef Narongrit, born in Nakhon Sawan, specialises in coconut-based curries. Together, they form a formidable team that highlights the depth and diversity of Thai cuisine.

 

Chef Bua’s signature dishes in the Lakorn menu include Massaman Nuea Tu Rian Tod, a unique rendition of Massaman curry featuring beef shank from Khunta Farm and a special touch of crispy durian; and Pla Lad Prik, a central Thai dish with deep-fried seabass in a sweet and sour chilli sauce made from Phuket pineapple. Another standout, Gaeng Pu, showcases blue crab in a yellow curry with betel leaves, highlighting Chef Bua’s innovative use of shrimp paste for added depth in this Southern Thai classic dish.

 

 

Lakorn will also offer its signature Afternoon Tea, served daily in a captivating setting adorned with traditional Thai dancer ornaments and offering stunning views of Bangkok’s skyline from the expansive outdoor terrace.

 

Located on the 7th floor of Rosewood Bangkok, Lakorn is open daily for lunch and dinner from 11.30am – 10pm, with Afternoon Tea served from 2pm – 5pm.

 

For more information and reservations, call +66 (0) 2080 – 0088 or email: bangkok.lakorn@rosewoodhotels.com.

 

 

Source: Rosewood Hotels.