Yuzu Safari Bangkok 2023

Yuzu Safari Bangkok 2023 🍊🍊🍊 at Park Hyatt Bangkok: A Culinary Odyssey Through Japan’s Finest Yuzu Citrus Paradise

Two weeks ago, SOtraveler team embarked on an extraordinary culinary journey at the Yuzu Safari presented by Park Hyatt Bangkok, a gastronomic event that brought together the expertise of 30 talented chefs.

🍊WELCOME BITES: A Prelude to Extravagance🍊

The evening unfolded with a tantalizing journey orchestrated by culinary virtuosos Chef Ferran Tadeo, Chef Naree Boonyakiat, and Chef Charlie Fung. The Yuzu Garden & Caviar service by Kaviari, an exquisite touch of Catalan cuisine, set the stage for the culinary symphony to follow. Tofu with yuzu vinegar, shallot, and coriander from Dine, and the Poppy seed mantou with snow crab rillette from Mod Kaew, created a harmonious blend of textures and flavors.

🍊COLD STARTERS: A Symphony of Seafood🍊

The Cold Starters segment paid homage to the ocean, curated by masters such as Chef Masato Shimizu, Chef Garima Arora, Chef Nilas Corneliussen, and Chefs Napol “Joe” Jantraget & Saki Hoshino. Chef Masato’s creation, Inrozume, showcased the delicate flavors of spear squid and yuzu-cured monkfish liver. Chef Garima Arora’s Tuna bhel was a delightful dance of chutoro, corn, chili yuzu chutney, and kehakra. The Scallop by Chef Nilas Corneliussen and Yum Hoi-Tai-Pao clam by Chefs Napol and Saki were gastronomic masterpieces that left a lasting impression.

🍊HOT STARTERS: Igniting the Palate🍊

The Hot Starters segment ignited the senses with bold and innovative dishes. Chef Chet Adkins presented a Mongo ika tartare with yuzu, chili, garlic, and crispy plantain. Chef Arnaud Dunand Sauthier’s Abalone with foie gras, yuzu & pork broth was a symphony of rich flavors. The Tosa akaushi striploin talaki by Chef Tim Butler was a journey through the nuances of Uni, yuzu, and dashi.

🍊MAINS: A Gastronomic Expedition🍊

The mains took us on a gastronomic expedition curated by Chef Sachin Poojary, Chef Billy Bautista, and Chef Prin Polsuk. Curd rice with sujime katsuo and anchovy karuvadu by Chef Sachin Poojary offered a unique blend of Indian and Japanese influences. Chef Billy Bautista’s Wu Gu Ji Chicken Yucateca showcased the bold flavors of Chinese “Silkie” black chicken marinated in “achiote negro” with yuzu, habaneros, mango, blood orange, and Mayan xnipec salsa. The Sour curry of grilled Tosa Akaushi wagyu by Chef Prin Polsuk was a perfect finale to the mains, served with toasted coconut rice.

🍊DESSERT: A Sweet Symphony🍊

The grand finale of the Yuzu Safari was the Dessert segment, where Chef Michelle Goh and Chef Guillaume Coulbrant showcased their sweet creations. Shine muscat grape sorbet with yuzu curd and yogurt foam by Chef Michelle Goh was a refreshing and light conclusion to the savory extravaganza. Chef Guillaume Coulbrant’s Mini yuzu madeleine, chocolate & yuzu marshmallow, sake & yuzu gummy bear brought a playful and whimsical end to the culinary journey.

🍊🍊🍊In conclusion, the Yuzu Safari at Park Hyatt Bangkok was not just a dinner; it was an experience, a symphony of global flavors orchestrated by culinary maestros. The event left us in awe of the culinary creativity and showcased the power of food to unite people across borders.