• Tahitian Vanilla Madeleine
  • Oscietra Caviar
  • Get your sweetheart’s love soaring with a flight in the Peninsula Bangkok’s helicopter and a romantic culinary voyage this upcoming Valentine’s Day.

Love in the air

tasty February 09, 2019 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

6,093 Viewed

Head to cloud nine this Valentine’s Day with a whirlybird tour of Bangkok and a degustation dinner complete with bubbly



THIS YEAR, take your celebration of Valentine's Day to new heights by taking your significant other for a flight over the city in a private 15-minute helicopter tour before coming back to Earth to savour an exquisitely prepared dinner with a photo souvenir of your romantic moment captured by a celebrated lensman.

We won’t pretend this sky-high celebration comes cheap – it doesn’t … the Peninsula Bangkok’s price tag is a cool Bt112,999-plus per couple – but it will make for an unforgettable occasion.

 Get your sweetheart’s love soaring with a flight in the Peninsula Bangkok’s helicopter and a romantic culinary voyage this upcoming Valentine’s Day.

If the helicopter’s not for you, then you can opt for the dinner at Bt39,999-plus per couple including a bottle of champagne. Both deals are being offered to just five couples and the entire Jesters dining room is reserved just for them. 

This Thursday’s romantic rendezvous in the clouds starts at the hotel’s private helipad on the 37th floor, where lovebirds take off for a captivating 15-minute sightseeing tour of the city.

After landing, it’s time for a culinary journey at Jesters, which will be decked out in flowers and from which couples can enjoy a superb view of the Chao Phraya River view through the floor-to-ceiling windows. 

The hotel’s Jesters room is decked out with flowers for wonderful moments tete-a-tete.

The special Valentine’s nine-course degustation dinner is prepared by Austrian executive chef Stefan Leitner, who joined the Peninsula Bangkok three months ago. 

Oscietra Caviar 

You’ll start the meal with Oscietra Caviar stuffed in a beetroot macaroon. This caviar, says Leitner, is one of the most prized thanks to the rich flavour of the roe. It’s flanked with sour cream and stuffed in a beetroot macaroon served on a bed of sour cream drizzled with chive-infused oil.

 Hokkaido Scallops 

Next up are three bite-sized fresh Hokkaido Scallops marinated briefly in Calamansi vinegar before being dressed with flakes of dehydrated berries and quinoa and topped with oyster mouse.

Foie Gras Praline 

The savoury Foie Gras Praline combines Valrhona dark chocolate with creamy foie gras and crispy hazelnuts. It’s served on a bed of crunchy raisin and hazelnut flakes mixed with pomegranate seed oil. 

Sea Urchin Bisque 

Then comes Sea Urchin Bisque, a thick and creamy soup made from king crab and sea urchin with, at its centre, diced crabmeat and sous-vide egg yolk cooked with vegetable oil dressed with black truffle shavings.

Steamed John Dory 

Steamed John Dory comes wrapped with baby spinach and a port wine sauce mixed with the chef’s special fish sauce. It’s accompanied by crayfish on cauliflower cream.

 Lamb Loin En Croute

Lamb Loin En Croute features a bite-sized piece of lamb wrapped with blended celery and coated with breadcrumbs before frying. The lamb is later baked in the oven to keep the meat tender and juicy but crispy on the outside. It’s served with chopped Swiss chard seasoned with Madeira jus.

Tahitian Vanilla Madeleine

Cleanse the palate with a refreshing glass of Tropical Fruit Foam featuring mango and passion fruit topped with coconut foam before going to the sweet treat of Tahitian Vanilla Madeleine. Prepared in shades of pink, it offers rose mousseline with chantilly cream framed in heart-shaped chocolates together with berry sorbet on the side. The culinary voyage is completed with heart-shaped chocolates crafted with a special chocolate blend exclusively produced for the hotel by Valrhona.

Peninsula Signature Chocolates

Famed wedding photographer Wirun Kultan, whose portfolio includes wedding scenes of actresses Araya A Hargate and Janie Tienphosuwan, will be on hand to snap candid pictures of each couple’s natural moments.

The photo in an exclusively designed frame crafted by up-and-coming artist Phannapast Taychamaythakool, who also designed the logo and illustrations celebrating the hotel’s 20th anniversary, will be given to each couple before they leave. Etched with gold and red, Phannapast’s handmade frame features an intricate embroidered image of cupid entwined with love-hearts, red roses and lily of the valley.

For those on more modest budgets, River Cafe & Terrace is serving a romantic buffet spread for Bt5,600-plus per couple.

A NIGHT TO REMEMBER

Reservations are a must at (02) 020 2888.

Learn more at www.Peninsula.com/Bangkok.