FEATURED RESTAURANT
AUBERGINE RESTAURANT
The number of standalone houses in the Silom
area is declining. Many are being pulled down
to get a better financial performance out
of the land by building condos. This hidden
gem tucked away down Soi 1 off of Soi
Saladaeng is one of the survivors a grand
villa that was once a diplomatic residence
with a lush tropical garden in a walled
compound with ample safe parking.
The Thai owner Nunteera (Jum) Cox is a
graduate of Leith’s School of Food & Wine
in London and created the menu herself
which is mostly classical French with some
Mediterranean influence. It reflects her passion
for good food and wine where the emphasis is
on quality and value for money.
We started dinner with very classic warm
goat’s salad topped with slices of fresh fig.
The beauty of this dish is the cold hot contrast
between the green salad drizzled with a
light vinaigrette and the richness of a slice
of goats cheese placed on a slice fresh baguette
which was placed under the grill to melt the
cheese topped with slices of fresh fig. The
perfect summer salad.
She had just had a fresh supply of Hokkaido
scallops that had been lightly grilled and
were succulently juice.
The pasta dish was simple yet indulgent,
slithers of foie gras enveloped in a thin
homemade pasta sheet, slightly blanched
and served with a rich foie gras sauce with a
generous shaving of black truffles.
using the produce form the highly fertile
region of southern France often regarded as
the garden of France. Ingredients such as
tomatoes, aubergines, bell peppers, garlic,
carrot and fennel which combine together
to produce the richness of the gravy. Slow
cooking ensures that the meat is succu lently
tender and needs almost no chewing. The
rich lamb stew is served with Gratin dauphinois
is a traditional regional French dish based
on potatoes and crème fraîche, from the
historic Dauphiné region in south-east
France. Wafer thin slices of potato that have
been dried with kitchen towel are interwoven
with crème fraiche garlic and cinnamon and
baked in the oven at a low temperature. The
result is a dish than some argue is the finest
way to cook the honest potato and it’s the
perfect combination with the lamb.
To finish the classic Normandy apple tart
a short crust pastry-based (pâte brisée) filled
egg custard and topped with wafer thin slices
of green apple, sliced almond and baked in
the oven is slightly caramelized. Please not
that because they are baked individually fresh
it takes 15 minutes. It’s recommended that
you order this dish before you start your
main course to avoid waiting. It’s served
with vanilla ice cream.
Aubergine serves classic French dishes with a
slightly modern twist in the most delightful
setting.
AUBERGINE RESTAURANT,
BAR & TERRACE
71/1 Sala Daeng Soi 1/1
Silom, Bangrak Bangkok
Tel 0-2234-2226
Email [email protected]
Opening Hours: Lunch 11:30 am - 2:00 pm (Last Order)
Dinner 6:00 pm - 10:00 pm (Last Order)
( Open Daily )
Credit cards: All major credit cards accepted
Price per person without drinks: THB 350
For the main course I opted for was a slow
cooked lamb shank cooked Provencal style
FBP partner since: 2015