Bangkok boasts a plethora for restaurants, such that foodies are never spoiled for choice. But for a really elevated dining experience, nothing goes better with a good meal than an equally good glass of wine.
When it comes to pairing classic dishes or inventive cuisine, Penfolds diverse range of wines means it’s easy to find something that goes nicely. More than that, the wine and ingredients work together, playing off each other’s strengths to create an even more elevated culinary experience.
Working closely with Winemaking Ambassador Patrick Dowling, these five restaurants in Bangkok take wining and dining to the next level with elevated dishes that pair beautifully with Penfolds wines.
This story was presented by Penfolds Wine.
1 /5
Australian Wagyu Tomahawk at J.W Marriott and Penfolds Bin 28
Under the guidance of new Executive Chef Kevin B. Thomas, the J.W. Marriott presents their signature 250g Tomahawk steak, prepared table side before your very (hungry) eyes. Served rare, the steak maintains its full flavour and texture which perfectly matches the robust character of the Bin 28 Shiraz.
The enhanced red berry and chocolate flavours are well-complimented by the juicy steak. “The tannins in the wine are softer than usual post-mouthful of Wagyu,” says Patrick Dowling, Penfolds Winemaking ambassador “this proves it is a well-balanced combination.”
2 /5
Moowaan at Baa Ga Din and Penfolds Bin 128
Created by Executive Chef and Partner Thitid Tassanakajohn (Ton), Moowaan is rice scented with shiitake mushroom and steamed with lotus leaf and then served with slow-cooked pork in dark soy. This slow-cooked pork belly has a deliciously Thai twist, with an incredibly succulent and aromatic flavour.
“The Bin 128 matches beautifully with this dish as it’s a shiraz that’s light on its feet, aromatic and spicy due to the fruit being grown in a cool climate region,” explains Dowling. “It matched the mushroom undertones and texturally balanced the dish well.”
3 /5
Black Onyx tenderloing at Fireplace Grill and Bar and Penfolds St. Henri Shiraz
Run by Chef de Cuisine Sebastian Reischer, Fireplace Grill and Bar understands a good grill, with specialities like Tajima Wagyu, escargot and surf and turf. The restaurant’s Black Onyx tenderloin, braised ox cheek, charred artichoke and truffle cream goes perfectly with the Penfolds St. Henri Shiraz.
“This is my favourite Penfolds wine as it tends to be medium bodied, aromatic and perfumed,” says Dowling. “It is an excellent match with the tenderloin thanks to its soft, sweet and aromatic nature. The vegetables add additional flavour to the robust character of the wine with the flavours staying on the tongue long after consumption.”
InterContinental Bangkok, 973 Phloen Chit Rd, Lumphini, Pathum Wan, Bangkok 10330, Thailand, +66 2 656 0444, www.ihg.com/bkk
4 /5
Fennel and pink grapefruit salad and panfried seabass at Riedel Wine Bar & Cellar with Penfolds Bin 311 Chardonnay
Located at the popular Gaysorn Shopping Centre, this elegant wine bar boasts state-of-the-art wine dispensers as well as a delicious range of Italian Mediterranean food, courtesy of Head Chef Emanuelle Guerra. The fennel, pink grapefruit, dried Kalamata olive, pomegranate, lemon balm and chervil salad is deliciously fresh, paired alongside the ginger and dill infused cold press evoo and panfried wild seabass.
Fennel is a notoriously challenging ingredient to match wine with, so Dowling was impressed by the outcome when paired with Bin 311 Chardonnay. “The dish had excellent acidity and balance which brought forward the wonderful citrus character of the Bin 311 chardonnay,” he says. “The fruit in the 311 comes from Tumbarumba in Southern New South Wales and grows at a high altitude. As a result the fruity characters tend to be less overt than other chardonnays and more citrus and tropical.”
5 /5
Char grilled Australian Lamb Rack at Red Sky Bar with Penfolds Bin 389
Starting his career at the ripe old age of 20, Executive Chef of Centara Grand & Bangkok Convention Centre at CentralWorld, Somchai Deeying has won numerous accolades for his cooking prowess. At Red Sky Bar, he oversees excellently executed dishes including the Char Grilled Australian Lamb Rack Provencal vegetable tian with thyme-garlic jus.
This premium quality cut is imported from Australia and grilled by a Josper oven that combines a gill and an oven in a single machine. Cooked at medium heat, it allows for the herbs and spices to really soak in. Paired with the Bin 389, Penfolds most famous bin featuring a mix of cabernet and shiraz, the wine is robust and full-bodied, and goes perfectly with the lamb. “The red and blue fruits stood out and the tannin of the meat balanced incredibly well with the acid in the wine,” said Dowling. “The lamb was intensely aromatic and filled the room with scents reminiscent of an Australian Sunday lunch,” says Dowling.
Red Sky Bar, Centara Grand at CentralWorld 56F, Thailand, +66 2 100 6255, www.centarahotelsresorts.com/redsky
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