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Published on December 16, 2007

It's true that the Landmark's newly renovated Rendezvous offers unique drinks - handcrafted martinis coloured to match the cobalt-blue theme of the refurbished bar, creamies, freezers, long drinks, all Bt277/glass.

 Wines are reasonably priced, from Bt177 to Bt977/glass, and even the charge for a bottle is reasonable.

You may not know, though, that now you can enjoy a range of snacks and even an elegant high tea. The snacks are called "Bites", hot and cold titbits of goodness from crab tempura to nachos with salsa to salmon rolls to a sashimi sampler (one choice, Bt90; 2/Bt170; 3/Bt240; 4/320; and additional bites, each Bt80). These are Thai-style tapas, and very good with a glass of wine or a cup of tea.

Happy Hours are every day, from 5.30 to 7.30pm. Drop by earlier, from 1 to 6pm, though, and enjoy a lovely high-tea. Served in an elegant tea set, the tea, German-based Ronnefeldt, is accompanied by one of several sets - sandwiches, cakes, pastries and almost anything that makes for a "civilised" end to your day (each high-tea set, Bt290). These sets arrive in special trays, designed with removable dishes so that you can pass the treats around to your friends.

If you're not a tea-drinker, check out the Rendezvous range of coffees, fresh-brewed, latte, cappuccino, the works.

While you're at the Landmark, check out their December activities. In the lobby, you can purchase a Landmark mascot - a tiny teddybear named "Lucky" or "Mee Chock Dee." Actually, you should buy two (Bt250/a pair), one to take home and one that goes on the Landmark's Christmas tree. Part of the proceeds from the sale of each pair of bears will be donated to the Pakkred Babies Home Foundation, and in the New Year, the bears on the tree will also find a new home with the kids.

In another promotion, this one to celebrate HM the King's birthday, the Landmark's Bakery and Cafe has created a special cake with ingredients from His Majesty's Royal Projects.

With fresh pandanus leaves and other ingredients from the project, this lovely cake, with its coconut mousse layers, a secret recipe from Executive Pastry Chef Robert St Jacques. Out of each Bt400/lb, Bt80 will be donated to one of His Majesty's projects.

Laurie Rosenthal

The Nation