A 3-Star Michelin Inspired Dish At Vie Wine & Grill, Vie Hotel Bangkok


 
 

VIE Hotel Bangkok and its award-winning restaurant VIE Wine & Grill is proud to announce a new signature dish that was inspired, supervised, and approved by 3-star Michelin Chef Marco Pierre White. Well-known for his traditional style of British cooking, Chef Marco offered suggestions and tweaked the ‘Hokkaido Scallop with XO Risotto and Japanese mushrooms in a Yuzu butter sauce and Shaoxing wine emulsion’ until it was up to his high standards.

The dish is based on the famous scallops harvested from the cold deep waters of Hokkaido near Japan. Perfectly seared for a silky texture, the scallops are enhanced with a sea salt seasoning, and accompanied by crunchy tips of asparagus and Bunashimeji mushrooms sautéed with olive oil to bring out their natural flavours. XO sauce is combined with top quality Risotto rice and a Shaoxing Chinese wine emulsion and Yuzu butter sauce for a dish made in heaven.

Chef Supat Chinsangtip, VIE Hotel Bangkok’s Executive Chef, was part of a recent workshop by Marco Pierre White held in Singapore where tops chefs from around the region exchanged experiences and pledged to work together to define new trends and raise the standard of the industry.

Marco Pierre White first made history in 1994 when he became the youngest chef in the world to earn three Michelin stars at the age of 33. Marco began his training at Le Gavroche under top chefs Albert and Michel Roux. At 24, he became head chef and joint owner of Harvey’s in Wandsworth Common, London, with a kitchen staff that included the young Gordon Ramsay and Heston Blumenthal. It was there that Marco won his first Michelin star almost immediately, with the second coming in 1988. Marco then moved on to become chef-patron of The Restaurant Macro Pierre White in the dining room at the former Hyde Park Hotel (now Mandarin Hotel). This was where Marco earned his historical third Michelin star.

‘Hokkaido Scallop with XO Risotto and Japanese mushroom in Yuzu butter sauce and Shaoxing wine emulsion’ is a part of the menu at VIE Wine & Grill, which has been voted Thailand’s Best Restaurant three years in a row.

VIE Wine & Grill is open for dinner from18:30-22:30 hours daily.
Source = VIE Hotel Bangkok
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