K
nown internationally as the
fashion bible, Vogue is an
undisputed market leader
in lifestyle and cultural
publishing. With a global print
readership of over 23 million people and
over 32 million unique online users per
month, Vogue’s authority and leadership
derives from its unique role as a cultural
barometer.
The first VOGUE Café was launched in
Moscow in 2003 and has been a favourite
amongst the fashion crowd in the
Russian capital since opening its doors.
Additional Vogue Café’s opened in Kiev
and then Dubai.
The highly anticipated VOGUE Lounge,
the world’s first, opened in Bangkok in
2014 and has become THE destination
for Bangkok’s hip High So’s. Designed
by London’s world renowned David
Collins Studio, the Vogue Lounge oozes
exclusivity and elitism from wall to wall.
It’s no wonder that movie stars and “A
list” celebrities visit the Vogue on an
almost daily basis. The classic tricolour
scheme of black, white and gold emits an
air of elegance that makes you question
whether you’re dressed fashionably
enough for a table.
Three Michelin starred chef Vincent
Thierry is in the kitchen, creating modern
French cuisine in bite-size, tapas style
portions with an edge towards lighter,
healthier ingredients. The trends and
fashions of the season are carefully
considered when designing the food and
drinks menus.
Behind the bar the Vogue’s resident
mixologist Hideyuki Saito creates his
signature cocktails along with classic
martinis and fine wines, all served in the
Vogue’s own custom designed stemware.
Funky, soulful house and nu-disco music
keeps the sophisticated lounge vibe
going until closing. The music goes up
around 10 when their resident DJ takes
over. Once a month the Vogue flies in
a celebrity DJ to perform for an evening
which has become a very popular event.
Our dining experience was memorably
extraordinary and started with Green
Asparagus from Pertuis France, stuffed
Alaskan King Crab, white Asparagus and
Panna Cotta, an Italian cooked crème.
The presentation of the dish, as all of the
dishes we tried, was as visually stunning
as it was delicious. Next came Divied
Scallop “a la plancha” from Hokkaido,
Iberico Palenta and Piquillo Coulis which
was artful in all senses. We also had the
48 hour cooked Wagyu Short Rib with
textures of Beetroot and Teriyaki Pearls.
Choosing a favorite of the 3 would be
difficult but the 48 hour cooked Wagyu
just melted in my mouth and would
probably take top honors. For desert we
had the Almond Parfait with Mascarpone
Cream and Arabica Coffee Jelly. All the
flavors of a tiramisu, again beautifully
presented.
June 15 - July 15 , 2015
47