The Sukhothai Bangkok reveals the magic of chocolate with a variety of exotic couvertures. Blended from the world’s finest cacao beans to tempt guests at its legendary Chocolate Buffet every Friday, Saturday and Sunday from 2pm – 5pm at the Lobby Salon at Baht 990++ per person.
Chef Laurent Ganguillet, a Swiss Chocolatier with more than 27 years of experience, is the man responsible for first launching The Sukhothai’s Chocolate Buffet during Christmas of 1992.
At his command is an incredible range of 31 different chocolates featured on the Signature “Liquid Chocolate Trolley”. The current Best Imported Chocolates are; – P125, Cocoa100%, Abinao85%, Ouganda80%, Equateur76%, Tanzanie75%, Araguani72%, Chumporn70%, Chantaburi 70%, Cuba70%, Ivory coast69%, Ghana68%, Mexique66%, Santarem65%, Vietnam64%, Classic 61%, Itakuja55%, Dark orange, Bahibe46%, Madagascar43%, Venezuela 43%, Equateur42%, Lindt milk37%, Azelia35%, Orelys35%, Aneo34%, Dulcey32%, Lindt white, Inspiration passion, Inspiration strawberry and Inspiration almond. A cup of liquid hot chocolate or on ice get even better taste with Whipped Cream; Sea Salt; Cinnamon; Nutmeg; Cracked Pepper; Piment d’Espelette.
Chef Laurent views chocolate as a noble product that must be treated with respect. He is a strong believer in chocolate’s medicinal qualities and has formed his own theory that there is one kind of chocolate for every moment: “whatever your mood is, there is a chocolate for it”. Chocolate is a source of happiness, as he demonstrates when it comes to blending “Liquid Chocolates”.
“I can match the flavour to the guests’ personalities,” he says. “I talk to them, find out things about them, and then blend a chocolate to match their mood and character. Most important is to simply bring a smile to their face.”
Over the years tastes have changed and matured; Chef Laurent aims to keep the buffet fresh, innovative and reflecting the seasons for our hotel guests as well as our many regular local patrons.
Start your afternoon with our new delicate selection of savouries such as Blinis Live Station, Selection of assorted sushi and Japanese appetizers, Tea Sandwich before indulging in Chef Laurent’s personalised blends and enticing dessert display of our famous Sticky toffee pudding, Churros, chocolate truffles, macaroons, pastries and cakes. Ice cream and sorbet act as refreshments before moving on to the chocolate fondue and warm pudding.
The whole experience is complemented by our wide range selection of tea from SARO, The Oriental Senses of Premium Tea or Lavazza coffee fresh from our Barista.
For reservations, telephone +66 (0) 2344 8888 or email to firstname.lastname@example.org.
For further information or contact for review, please contact:
Chutima Limpasurat – Director of Marketing Communications
Tel: +66 (0) 2 344 8671 or email to email@example.com