HOT Magazine HOT Magazine - Issue 11, 12 Volume 5 | Page 25

S
ome restaurants in Bangkok
combine the gracefulness
of a Parisian setting and the
exotic style of a
modern
Eastern eatery. With the large
tiled marble floors and the sharp
finishing contrasted with the
alternating colours of a rustic décor,
half the hunger can be satisfied
from just looking around. Large
ceiling lamps dangle down, with a
yellow luminescence which likens
them to pearls. Simple but elegant
caned chairs await the diner, with
pristine white table cloths laid below
patterned water glasses which just
invite for a seat, as an invitation to a
brunch. This month HOT Magazine
has the pleasure to review the
Oriental Residence’s Café Claire.
Our team was warmly greeted
by the manager and taken to one of
the sofa seats, the dark coloration of
which strikes a sharp contrast to the
rest of the table setting. There to greet
us was an attentive waitress who
made sure everything was in order.
To refresh the palate came first
a classic house cocktail: the Kiwi
Wireless. Named after Wireless Road
on which the restaurant sits, the
drink possessed citrusy notes and a
very defined tropical taste which set
the night off on an oriental style, a
perfect mesh for what was to come
later on.
It wasn’t long before the first
dish of the night was served at the
table. Making their way were six
luscious Fine de Claire oysters with
vinaigrette. The freshness of this dish
was palpable. Oysters in particular
can be deceiving should they not
possess the utmost quality, and these
certainly did. The chunks of onion
gave an earthy touch to the acidity of
the vinaigrette, which balanced the
meal to perfection.
The next dish to make its way to the
table was their Escargot de Bourgogne
a l'ai, which again was a risky one.
Not only is this one of the few
restaurants where these notoriously
delicious French delicacies are
served, but it makes them quite
magnificently. An escargot which
lacks taste can essentially mount
to being an unpleasant experience,
but Café Claire has that one under
control. The roasted aroma and the
fine balance of flavours made of it a
fantastic dish.
HOT Magazine
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