Dish by dish, East meets West; the 5-star perfect difference @ Niche
Let’s experience special meal with perfect seasonal ingredients served in two-styled, Asian and Non- Asian, concept which is different but balanced @ Niche.
Even though the first step I took to Siam Kempinski hotel made me feel nervous because of its 5-star elegance, I tended to feel more relax and comfortable when I stepped into Niche restaurant because of its feel-like-home decoration. There are many corners to sit; sitting on the sofa at the corner chatting with friends, sitting privately at the long table like a family, sitting at the bar with a guy on a date or sitting satisfyingly outdoor.
Even though it looks western from the outside, it is actually not what it looks. Its concept is totally different from other western style places because of the creative chefs. They can present distinctiveness of the seasonal ingredients by providing two options for us to choose; Asian and Non-Asian styles. Simply said that the chefs can use different techniques; both western and eastern, using the same ingredients to create various and wow tastes. Each dish will also be served in proper amount for sharing on the table.
My stomach is growling so let’s start with the first dish; Asian styled “Soft Shell Crab” (290 Baht++). It is the Soft Shell Crab Tempura served with edamame bean sauce and topped with baked Tuna and dried fish creating tender and soft taste with the smell of crab. It is not enough yet so let’s move on to Non- Asian dish “Fried Soft Shell Crab with Guacamole dip giving soft and little sour taste. It also comes with spicy sweet corn to give the balance to the taste as it is topped with the sweetness and spice from Cajun seasoning herb powder.
Next ingredient is Burrata Cheese (270 Baht++). Whoever says cheese is greasy won’t have this though on such dish as this burrata cheese is served in Asian Chiang Mai style. Eggplant dressed salad is put under giving the tastes of spicy and sour Northern Thai Green Chilli Dip served along with crispy smoked eggplant and crispy texture of rice crust. For Non-Asian dish, its classic style comes with soft cheese and fresh sweet-sour tomato which contrast with rich anchovy sauce.
Another excellent and hot ingredient comes to Sea Scallops (720 Baht++). Once I got to try its Asian style, I cried out “Oh my god” to this dish. Proper cooked Sea Scallops in crispy coconut is perfect. Besides, Sea Scallops’ tight meat goes really well with perfect sweet-sour mango sauce. You will feel even more splendid, if you have it with pickle.
For Non-Asian dish, Sea Scallops will be served with three types of cauliflowers; cauliflower Puree, crisp cauliflower and cauliflower cream. Balsamic sauce is served along to add rich flavor.
For meat fans, I don’t want you to miss this dish; “Smoked Beef Ribs” (590 Baht++). Its distinction is being steamed for 48 hours by chef providing the tender texture and appetizing smell. For Asian style, it will be served with special sauce made from simmered soy sauce with honey giving a sweet-smelling taste and orange sauce made from carrot with light ginger smell.
Now it is dessert’s turn. Chef stated that it is a tough choice for dessert because of the total difference in presentation. So, he picked Pavlova (250 Baht++); big piece sweet Meringue served in Asian style with tropical fruit like Litchi, crisp baked coconut and sour passion fruit to go contrast with rich sweet taste. For Non-Asian style, here comes Italian dessert. When eating, you have to smash Meringue’s cover and mix it with lemon curd inside followed by all kinds of sour fruits especially, mulberry as its sourness will perfectly break the sweetness of Meringue.
For another Non-Asian style, it is such a suitable drink for hot weather in Thailand, English Summer Punch (320 Baht++). It is the light cocktail to give you the refreshing touch with a light sweet, but pervaded with fruity smell such as orange, water melon or cucumber. It absolutely goes well with Pavlova.
I don’t really want to finish such a beautiful meal. With the variety of each dish, it’s kind of keeping me to stay. Even though all ingredients are the same, there are different and impressing tastes because of chef’s providing different cooking techniques. Besides, while waiting for the next dish, there is cooking station located in the middle of the restaurant allowing us to see chef’s cooking in front of our eyes, dish by dish. I was absolutely enjoying both taste and atmosphere.
“Niche” restaurant is located in Siam Kempinski hotel. The travel by BTS train is the most convenient of all; getting off at Siam station, walking through Siam Paragon to the hotel building next door. The restaurant opens from 12.00 – 00.00. Last order is at 23.30. Booking in advance is at 02-162-9000 or firstname.lastname@example.org
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