By Carolos Key,

      I have been  in Bangkok, but i haven’t visited Sirocco. However, when i saw these photos i thought that this bar has to be one of the top bars for 2007! Click more for more information and photos… 

State Tower for the past five years has been one of those half finished shells of building, victims of the Asian Economic crisis. The bad times are behind us as now its blossomed into one of the landmark building of the city, sitting on the junction of Silom and Charoen Krung Roads.

The brightly illuminated dome above the 64th floor is visible all over the city. Getting out of the elevator I was standing at the top of the sweeping staircase leading down to Sirocco, the newly opened Mediterranean restaurant. With my back to the river the view is breathtaking. The steps down to the restaurant are fairly shallow and can be a little intimidating if you allow them to be. My recommendation a bold deep breath, head high and sink your heels hard into the cut of the step, a stride down with confidence.

The meaning of Sirocco is a hot oppressive and dusty wind usually occurring in spring, beginning in North Africa and reaching to Southern Europe. And it’s as if the wind has scooped up the finest culinary selection from that part of Europe and brought it to our table in Bangkok. On some evenings it can be a little windy up there causing the wind chimes to play a pretty tune and the oil burning lamps to blow out.

Chef Stefano explained that it’s a brasserie style restaurant. That’s to say elegant casual dinning, serving dishes made from the finest and freshest ingredients with the emphasis on the taste and flavour of the food rather than stiff starchy service too often associated with French Fine dining. The table setting is clean, simple and uncluttered, the right balance of silver and glassware for an enjoyable quality dinning experience.

He was keen to emphasise that French culinary techniques are the best and strongest foundation for whatever style of cooking. The range of dishes stretch the full length of the Mediterranean Sea encompassing Morocco and Lebanon, but whose culinary style have been influenced by the French over the years.

Possibly one of the dishes that’s a good example of his new menu is the Selection of Mediterranean flavours: hummus, tabouleh, escaliva and goat cheese with grilled Moroccan bread. Rich in flavours, tastes and textures, this is exotic comfort food that can be enjoyed by vegetarian. In enjoyed an excellent bottle of Joseph Drouhin Chardonnay with this dish, light fresh and crisp served in large quality glassware that shows respect for the wine.

(informations: www.hotelthailand.com)

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