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WINE & DINE
ASTON, GASTRO LAB - A DESTINATION FOR EXCLUSIVE DINING EXPERIENCE 

The main attraction here is talented Chef Zra Jirarath, recently voted as top 5 emerging celebrity chefs and top 20 best Chefs in Bangkok. Rich of extensive travels around the world sourcing for exclusive ingredients and tastes, he has an appreciation for ingredients in their pure and organic state. His creations showcase the freshest products in a artistic fashion. His Cordon Bleu training influenced his cooking and what Aston is about today. 

Located on Sukhumvit Soi 31, Aston Restaurant provides a very intimate and exclusive dining experience for food lovers. The restaurant is hidden under a lavish net of leaves towards the end of the main street. The access to the restaurant on the first floor is discreet and modern but simple shell contains a real culinary laboratory where a fine team of experimented cooks await to share with you their real passion and desire: bring you the very best to your table. 

Seats are limited and bookings in advance are a must. Production and sourcing of ingredients is kept secret but Chef Zra shared with us during the evening some of his tricks…he is personally visiting his suppliers, its farms, only accept the best products. Menu is revisited every three months and options are also available for vegetarian.


The restaurant doesn’t offer an extensive traditional a la carte menu but a fine 7 course menu with paired wines (optional)…guests are invited to indulge Chef’s creations only. Wines have been carefully picked by Chef Zra too to ensure that you have a great experience. 

The 7 course menu doesn’t offer much description of the food (yes, it’s meant for the chef to surprise your palate). It is a fantastic epicurean journey around the world, with a French twist and unusual combinations of tastes. 


While seated and enjoying some fine amuse bouche and a sauvignon blanc (New Zealand), Chef takes a great pleasure to introduce you to his set menu and paired wines, explaining his inspirations, methods of cooking and preferences for fine & pure ingredients sources in various regions of Thailand and oversea.

The degustation menus starts with Oyster on ice (Ireland) accentuated  with Cucumber, Ponzu, Sea grape Ootoro comes next with Capellini, Seaweed Pesto, salmon. A fresh taste from the sea with finesse. Perfect match with a glass of Pinot Grigio.

 

Making a theatrical entrance, the scallop is nothing short of awesome. Cooked with scientific precision, the delicate sea shell is tipped onto Iberia ham and topped with XO sauce and Edemame. 

Foie Gras - Pineapple, Ginger bread, Coconut. The dish is an interesting play of textures and natural flavours of nature’s goodness. Elegantly plated with colorful Chiang Mai flowers, chives, black ginger bread lid to bring a crunch to the dish, together with the melting semi caramelized imported foie gras...hailing from South West of France (Landes).

 
The dining room exclusively for 25-30 diners per evening and the open kitchen is at the center of the restaurant, like a stage where the culinary team proceeds meticulously to all preparation under the watch of Chef Zra. We loved being part of the “lab” and looking at how each dish is plated in from of you…Chef takes a great pleasure in explaining to you why ingredients are selected and what they bring to the dish, the harmony between tastes and textures. 

Hiramasa - The aromas of the Green curry, Coconut, cashew nut flooded our senses. A bit of spiciness with Thai flavors to contract with the previous Foie gras subtile richness.

Australian Wagyu Beef with Ribeye Cap, Cheek, Celery puree was just exceptional. Bouncy, moist and succulent meat was paired with a great red wine - Parallele 45 Cote du Rhone, France 2010 - peppered and strong finish in mouth.

 

Finally, we ended the gratifying meal with more sweet treats - Sweet strawberries with white chocolate. A fun declination of berries ! 


Imported fine Tea and coffee is included in the menu as well. Ended the evening with a great Cognac & cigar at the Bar located on ground floor…


Needless to say, we enjoyed the multi-sensory epicurean adventure immensely!

Artisanal Cheese - Selection of French Cheese platter, with Chèvre (Selle sur Mer) , Tome, Comte, Livarot, Camembert, Fourme d’ Auvergne …different kinds of great cheeses. Presentation was amazing and cut in front of you to your liking. Was just ready for more !  Homemade bread is flaked beautifully and had a nice crisp crust. Accompanied with French premium salted butter for that extra punch. Oh, bliss!

Zra Jiraratana 


Educated in UK and a computer science graduate from Assumption University. But it was his passion food that drove him to be a chef. A diploma course graduate of Le Cordon Bleu Dusit Culinary School, then gained work experience at the former Bonjour French restaurant. His first restaurant was The Aston Gastro Bar at Crystal Design Centre in 2010. He moved his current restaurant Aston 31 in 2013. His cooking style is the marriage of arts and science, cooking the best ingredient with the most appropriate techniques.


Aston Dining Room & Bar 

68 Sukhumvit 31, Bangkok, Thailand 10110

Tel: 084-551-5559, 02-102-2323 Email reservation@astonbkk.com

www.astonbkk.com

WINE & DINE, LUXURY EXPERIENCES, SUKHUMVIT, BANGKOK, THAILAND, CHEF, 2015
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