State of Fusion

There is something to be written about where Fusion food is right now on the global scene.

Unfortunately your servant hasn't been yet to Zuma (closest one being in Hong Kong) nor the new restaurants that are thriving in San Francisco.

Maybe if my readership can send cheques to finance this deficiency (yeah right – cheques to be addressed to Sanya Souvanna Phouma – thank you).
Fusion has suffered a bad rep for now 2 decades. Its molecular gastronomy cousin having diverted the finer global palates to more adventurous coasts. But something is happening today in big culinary capitals. Something called Ze Kitchen Galerie in Paris for example. What really happened? One word: mastery. Fusion no longer takes you to shores of unhappy marriages of flavors with chefs like William Ledeuil, the man who tamed exotic flavors (Japanese and Thai) together with French minutiae and cooking methods.

Now back to our own shores… Are we, Bangkokians, ready for such sophistication? When was the last time you asked yourself if the chef who made your dish has signed a pact with the devil?

Food for thoughts.

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Bread, Olives and WIne

We have now been serving bread at Bed for already a few months. Not sure if any of you have noticed.

The basket comes in right after you order food (so we make sure that you are hungry while ordering never noticed that in other restaurants?).

We also serve some black olives. We are looking for the tiny ones that come un-pitted… well, they are on their way.

Small details.

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Every thing must change… so that nothing changes.

We've been opened for 8 years now…

One day we realized so much has changed: new staff, different d├ęcor… it became routine.

Then, looking into our core values: creativity, the need to excel and surprise our guests and the passion to deliver a unique experience, we put all our efforts in getting the right things done.

Bed Supperclub's first Chef, Dan Ivarie, previously at the "Jesters" at the Peninsula is now back, overviewing the kitchen, designing the menus, in discussion with the management about what today's guests want to see in their plates.

And here we are, with a new theme, "The Invisible World"… a true modern Thai theme (a contemporary interpretation of Thai classical dance) that gives a unique sense of space and time to the audience. New uniforms and… well let the picture talk for itself.


out of the world dining experiences

So these are my first blogged words: I will write about extraodinary dining experiences, whether they were reported to me or as much as possible experienced by myself. I will try to illustrate as much as I can with pictures but since I am a conceptual kind of guy I will probably stick to ideas.. That's it! Let the feast begin.


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