Nothing is more glorifying than a philanthropic ambition especially when it aims at the education of the youth.
Smoked Pike Perch on Baked Ricotta with Red Beets and Wild Cumin Seeds.
In 2010, the first Bangkok Post Charity Wine Dinner was initiated with the purpose of raising funds for the Bangkok Post Foundation, which over the past 32 years has supported hundreds of underprivileged schoolchildren across Thailand.
Thanks to the generosity of high-mind guests, the inaugural affair was a phenomenal success. It drew to the Mandarin Oriental, Bangkok's Le Normandie French restaurant local and international gastronomes who enjoyed a fantastic line-up of Bordeaux wine paired with haute cuisine by Norbert Kostner, the hotel's executive chef.
Following the sumptuous achievement of the first event, the second edition took place just three months later at Centara Grand at CentralWorld's Fifty Five restaurant. To celebrate Piedmontese truffles and wine, the gourmet menu was designed exclusively by guest Michelin-star chef Fulvio Siccardi, from Piedmont in Italy.
The third affair was set in 2011 at JW Marriott Bangkok's New York Steakhouse and welcomed beef connoisseurs to a memorable steak-focused evening enhanced by outstanding wines from France and the US.
Last year, the fourth edition was held at the Mandarin Oriental, Bangkok's Lord Jim's restaurant. It featured a multi-course gourmet _ a perfect symmetry of classic and novelty offerings _ impressively complemented by Saint-Emilion's premier grand cru wines from Bordeaux.
And on Nov 5 it is time to once again lend your support to the unfortunate Thai children via grand gastronomy as the fifth Bangkok Post Charity Wine Dinner is set to take place at Centara Grand at CentralWorld's Fifty Five restaurant.
Michelin two-star chef Norbert Niederkofler of St Hubertus Restaurant of Relais Chateaux Rosa Alpina Hotel & Spa in South Tyrol, Italy.
The philanthropic dinner, which will be held in the elegant setting of the sky-high fine dining establishment, promises to indulge keen epicureans in Bangkok with some of the world's best cuisine and wines.
To offer something even more exceptional, this year's affair will feature distinctive Alpine Italian cuisine by Norbert Niederkofler, the highly-celebrated head chef of the Michelin two-star St Hubertus Restaurant of Relais Chateaux Rosa Alpina Hotel & Spa in South Tyrol, Italy.
The Michelin star chef is internationally glorified for his innovative culinary approach that dexterously unifies cooking tradition of the Austro-Bavarian region in Northern Italy with modern touches, using only the best seasonal ingredients. His food, representing South Tyrol's cuisine which is very rare in Bangkok, emphasises highland produce including game meat (in fact, the name of the restaurant ''St Hubertus'' means ''the patron of the hunters''), lake fish and forest vegetables from the Italian Alps.
At his restaurant situated at the five-star resort in the San Cassiano village on the Dolomite mountain range, it can take up to several weeks to get a table. Although it's not the first time he's been to Thailand, it's the very first time he will showcase his cuisine in the country.
''I love Thailand and I want to bring to diners in Bangkok my hometown cuisine, and to show the way we cook and think at the St Hubertus Restaurant. Our cooking philosophy is to have 100% respect for nature,'' the amiable chef said.
For the evening, Niederkofler will present some of his signature autumn dishes, served at 1,537 metres above sea level at St Hubertus.
The six-course menu includes tartare of lavaret white fish (a typical harvest of Lake Garda, Italy's famous glacial lake) with tomato confit and lemon balm (a perennial herb in the mint family that has a lemony zest); pearl barley risotto with goat and cow butter, mountain herbs and lemon verbena jelly; lukewarm smoked pike perch (German's famous freshwater fish) on ricotta with red beets; and fillet of venison with buckwheat and mountain cranberries.
Orzotto with Goat and Cow Butter, Mountain Herbs, Lemon Verbena Jelly.
The cheese course will be presented in a form of sorbet. The hay tempura with graukase sorbet is a revolutionary and refreshing representative of the very famous South Tyrolean grey graukase cheese. While Delice of green apple represents the chef's signature dessert.
Nuntiya Hame-ung-gull of Gourmet One, a leading fine food supplier and regular supporter of the Bangkok Post Charity Wine Dinner event, said: ''Chef Niederkofler is very strict about the produce he uses. He wants most of the ingredients from specific sources, mostly his region. It's not easy but we will provide him what he's requested to guarantee that the diners in Bangkok will experience the best, authentic taste of St Hubertus's award-winning cuisine.''
Niederkofler's eminent cookery will be masterly paired with award-winning Cantina Terlan wines from the same neighbourhood in South Tyrol.
''Thanks to the high elevation, good air, good grass and good soil of the Dolomites, South Tyrolean wine, just like its culinary produce, is very characteristic and exceptional,'' said Robert F Maurer-Loeffler, general manager of the Centara Grand at CentralWorld.
According to Maurer-Loeffler, who's a wine connoisseur himself, this specific region is famous particularly for white wine. ''South Tyrol is a very unique area, one of the few places on earth where you can age white wine for a very long time because of a very high quartz content in the volcanic rock. The temperature is also ideal, being protected by the Alps, so the wine is extraordinary, very clean and very nice to drink.
''Some of the wines, especially the Rarity, will be available exclusively at the event. The taste profile is very straightforward, close to that of Burgundy wine. It's regarded as the top of the very top wine of Italy, and a cooperative work of 143 vineyards that have put their best knowledge together,'' he said.
The meticulous selection of Cantina wine will complement Niederkofler's highbrow cuisine perfectly, according to Maurer-Loeffler.
''Though the typical Alpine cuisine may focus on red meat and butter, the guests will find St Hubertus's fare an excellent combination of meat and herbs _ a balance between rich flavours and delicate textures.
''This wine dinner will offer something very different from most of the Italian fare you can find in Bangkok today. So it's a good opportunity for diners in Bangkok to witness a perfect marriage of Northern Italian food and wine right here at home.''
This is the second time the Centara Grand at CentralWorld plays host to the Bangkok Post Charity Wine dinner. ''With the great feedback from our last participation in 2010, we've decided to do it again and this time we want it to be very special,'' said the hotel's manager Maurer-Loeffler.
''It's always good to do something for charity and you can never have enough of charitable events especially when the money goes for a very good cause _ the education of children.''
Fillet of Venison with Potatoes ‘‘Ribla’’, Wild Cranberries and Mushrooms.
The 5th Bangkok Post Charity Wine Dinner
The gourmet dinner menu and superb wines
Cucumber & Juniper
Dumpling & Speck St Hubertus
Winkl Sauvignon Blanc 2012, Cantina Terlan, Alto Adige DOC
Tartar of Lavaret White Fish, Tomato Confit, Lemon Balm Fond
Kreuth Chardonnay 2011, Cantina Terlan, Alto Adige DOC
Orzotto with Goat and Cow Butter, Mountain Herbs, Lemon Verbena Jelly
Quarz Sauvignon Blanc 'Magnum' 2010, Cantina Terlan, Alto Adige DOC
Smoked Pike Perch on Baked Ricotta With Red Beets and Wild Cumin Seeds
Rarity 2000 Chardonnay, Cantina Terlan, Alto Adige DOC
Fillet of Venison with Potatoes ''Ribla'', Wild Cranberries and Mushrooms
Porphyr Lagrein Riserva 2010, Cantina Terlan, Alto Adige DOC
Hay Tempura with South Tyrolean Graukaese Sorbet
Juvelo Gewurztraminer Passito 2011, Cantina Terlan, Alto Adige DOC
Delice of Green Apple
Juvelo Gewuerztraminer Passito 2011, Cantina Terlan, Alto Adige DOC
COFFEE & PETITS FOURS
Coffee or selection of Fauchon tea, chocolate truffles
Martell Cordon Bleu Cognac
The 5th Bangkok Post Charity Wine Dinner will be held on Tuesday, Nov 5, at Fifty Five restaurant, Centara Grand at CentralWorld. The evening will begin with a cocktail reception at 6.30pm, followed by a six-course dinner. Tickets are 8,555 baht net per person, and proceeds will go to the Bangkok Post Foundation to support the education of poor children nationwide. For more information and reservations, call the hotel's Dining Reservations Hotline at 02-100-6255.
The event is supported by Centara Grand & Bangkok Convention Centre at CentralWorld, Gourmet One Food Service (Thailand) Co, G Four Fine Wines Co, and Martell Cognac.
Latest stories in this category:
- Fine Italian coastal cuisine and Ruffino wines at Pattaya's newest rooftop restaurant
- Kisso new season
- Make Your Christmas A Truly Merry One
- 50% Discount on seafood and grill dinner buffet
- Two informal venues open on the rooftop at Centara Watergate Pavillion Hotel Bangkok
- Fabulously festive contemporary cuisine
- Savouring Old Bangkok's Splendour
- Tables turned