Inspired by its location overlooking Lumphini Park, Red Oven at Sofitel So effortlessly blends the vibrant energy of modern city living with the soothing tranquility of mother nature. They set themselves apart by offering a myriad of unique culinary experiences and the personal attention and VIP treatment that is extended to every guest is second to none. Red Oven is exciting and thoughtful and it promises to take you on a journey of sophisticated discovery.
Red oven is the antithesis of your average hotel buffet. It is open and expansive with a clever “farmer’s market” theme. It’s like stepping into your favorite upscale gourmet market with the added bonus of being able to eat everything on display. The décor is pure genius and features lots of wine bottles and wooden crates bursting with fresh organic vegetables. You can dine inside in the warm and inviting space, or dine outside on their cool terrace with wood stump chairs and rustic picnic tables. Taking its inspiration from the element of Fire, the main attraction is the massive red Molteni oven which was imported from France. It is the largest oven in S.E. Asia and is the center stage where all the action takes place. Executive Chef Nicolas Vienne is obsessed with fresh produce and organic vegetables and Red Oven is where he showcases his passion.
Guests will find several live food stations including a sizzling robatayaki bar, a cheese and delicatessen section, a seafood section, a magnificent bakery with pastries and homemade ice cream, a chocolate station featuring chocolates from their in-house chocolate factory “Choc O Lab”, an organic vegetable salad bar station, as well as an amazing Asian and international hot entree station. Witness the chefs as they make homemade pizza and pasta dishes, as well as grilled fish and meat entrees cooked ala minute. The Alaskan King Crab is cut thick so that it remains succulent and juicy. When dipped in a bit of melted butter, it becomes heavenly. Another standout is the raw Pink Oysters from France. They glisten and shimmer in the shell with a slight pink hue and are delicate in flavor like a burst of the fresh ocean in your mouth. The Seared Tuna Niçoise Salad is another tempting offering.
Although I usually avoid Japanese fare on a buffet, Red Oven is the exception. The Sashimi and Tempura are of the highest quality and the sauces are to die for, especially the Honey and Wasabi sauce. Be sure to try the carved roasted beef and lamb, as well as perfectly cooked Lamb Chops and fresh fish fillets made to order. There is a nice selection of roasted and grilled vegetables as well as guilt free Thai noodle soups and curries. Don’t miss the Pork Rillettes and Pork Pate w/ Quince Paste from Spain. Chef Nicolas has stocked the buffet with exclusive global delicacies and you will find a tempting array of hummus, baba ghanoush, dolmas (stuffed grape leaves), stuffed olives and grilled and marinated artichokes as well as European cold cuts and cheeses. Save room for their signature chocolates, cakes, tarts, crème brulee and homemade ice creams.
What makes dining at Red Oven memorable is their vast array of healthy options including organic vegetables and grains, as well as their and abundance of handmade and artisan food products and seasonal produce. You can visit Red Oven daily for breakfast, lunch and dinner either ala carte or buffet. Their scrumptious Sunday Brunch is priced under $64.23USD (2000 Baht) per person with delectable free flow wine from Wine Connection and under $48.17USD (1500Baht) without alcohol. Call ahead for reservations at +662-624-0000 or email H6835email@example.com.
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Sofitel So Bangkok
2 North Sathorn Road
Bangrak, Bangkok, Thailand 10500
Tel: +662 6240000
BTS: Sala Daeng