EXCLUSIVE DINING AT 22 KITCHEN & BAR @ DUSIT THANI BANGKOK HOTEL

I had a chance to host private dinner at Dusit Thani Bangkok‘s rooftop fine dining restaurant namely 22 Kitchen & Bar. Our guest list that evening included VIP’s from the British Embassy, British Council and British Chamber of Commerce Thailand. We needed to make sure the evening was impeccable and memorable and this was why we decided to pick this venue.

Guests started to arrive just as the sun was setting. We all enjoyed ourselves mingling over refreshing welcome drinks and classic cocktails, accompanied by the beautiful panoramic view of Bangkok. This venue offers a few sections of seating areas (eg. the bar, couches and tables by the windows, circular booths with curtains for privacy, etc.), but we went for the private room with a long table for 12.

Bar area with a fantastic view of Bangkok. Photo by the Dusit Thani Bangkok.

Private Room which accommodates up to 16 persons. — Private Room can accommodate up to 16 persons.

As soon as all the guests had sat down in the very cozy and pleasant private room, the young and talented chef Nikolas Ramirez appeared and greeted us very charmingly. Having introduced himself as a native Hawaiian who had lived in different countries such as Japan, Portugal, and Peru, Chef Nikolas explained that most dishes here were “created” with the inspiration from the Pacific coastal cultures. It was obvious that his dishes were a successful experiment of creative fusion cuisine…and we all enjoyed them very much!

And here some images!

Heart of palm Fettucine, grilled prawn, prawn butter

Hawaiian Snapper, sweet potato and jalapeño

Exclusive Dining at 22 Kitchen & Bar — A beautifully presented surprised very berry desert which we all devoured.

Coffee, tea, assorted mignardises were served at the end of the evening. After having said goodbye to one another, we all left 22 Kitchen & Bar with a memorable sky-high experience and big smiles on our faces.

Extended Info:

I went back to this venue again a few months later for a relative’s birthday party at lunch time and got to try various other dishes! Here are the images 🙂

22 Kitchen & Bar — Creamy mushroom soup with basil croutons

Duo of pan fried foie gras with apple chutney and smoked salmon with traditional garnish and horseradish cream.

Snow fish with green pea mousseline, wheat bulgur, with orange zest and crispy squid ink chip. — Snow fish with green pea mousseline, wheat bulgur, with orange cream sauce and crispy squid ink chip.

I had the snow fish as my main. Although I am a big fan of snow fish, I usually find my last bites a little too rich and oily. This dish, though, was surprisingly refreshing, especially with the zesty orange cream sauce.

I myself no longer eat red meat but my father went for the lamb option. He absolutely enjoyed every single very tender bites!