Le Petit Chef

reviewed by : Melissa Richter

20 April 2019

  • reviewer's rating :
summary : Le Petit Chef has finally arrived, and Embassy Room at Park Hyatt Bangkok will be the epicenter for this extraordinary culinary adventure for a limited time only. Taking place from now till the end of July, they will host two seatings per evening.

What exactly is Le Petit Chef? Well, it’s unlike any dining experience you have probably ever had. Imagine a whimsical combination of world-class dining, cutting edge 3D mapping technology, delightful story telling and first class service and cuisine, and that only just begins to scratch the surface for what this is. First launched in 2015 in Belgium, it was an immediate internet sensation that has since taken the world by storm. The concept is simple, a very small “thumb-sized” chef is projected onto your table where he spins an intriguing tale of his history cooking in France, and then embarks on a tour across Asia following the path of Marco Polo while discovering the exotic tastes and aromas of the Far East. The Park Hyatt is the only place in South East Asia where you can currently experience this upgraded version of the “Marco Polo Journey” and the 5-course meal can be enjoyed with or without wine pairing. It’s an intimate setting with a chef’s table concept with a maximum of 16 guests per seating at two communal tables. The diminutive chef grabs your attention and weaves a spirited tale through the use of colorful images and sounds that drench your senses as they get projected onto your plate and table while transforming the mood and look of the entire room. It encompasses the true spirit of a fantastical “moveable feast” that leaves you feeling all at once thrilled, and truly pampered. 

This is special occasion dining at its best, and I highly recommend that go for the wine or wine and champagne option as they have one of the most innovate wine pairings that I have had in a while. We started off with an amuse bouche of Duck Foie Gras , Gingerbread & Quince Paste along with a Black Truffle & Celeriac Gougere w/ Aged Comte Cheese. This was a great way to start the night and it was elevated as it was paired a sensational Pink Porto from Portugal. The first stop on the journey was Arabia, where we were presented with a trio of delights which included a bright and fresh Grilled Prawn w/ Fattoush Salad & Sumac and a lovely mini Lamb Skewer w/ Cumin, Bulgur, Labneh & Garlic. This was served with a bold Aimery Nobles Vignes Chardonnay, 2017 from France. Next, we were off to India with another trio of dishes including a dal and two curries, the most significant of which was the Scallop, Cauliflower, Oscietra Caviar & Madras Curry. This was served with a stunningly good spicy red Yali Wetland Reserva Carmenere, 2013 from Chile. I would have preferred something cooked a la minute or a fried or grilled dish instead of two curries and soup and felt that this was the least successful course of the evening. Next was the Pineapple & Ginger Sorbet paired with a brilliant shot of Beluga Noble Russian Vodka. It was served with a flurry of dry ice and dramatic flair and aptly balanced the subtle interplay between salty and sweet flavor profiles in an elegant and refreshing way. The final leg of the journey took us to China for our main course where we enjoyed a Steamed Sea Bass w/ Bok Choy, Soy & Ginger along with Lobster Dim Sum & Jasmine Rice. Served with a semi-dry Lapostolle Grand Selection Sauvignon Blanc 2016, from Chile, this was well plated and a hearty portion, but it was slightly let down by the fact that both the lobster and the bass were a bit overcooked. For dessert, Le Petit Chef pulls a special surprise that I won’t spoil, but suffice it to say, it is a visually stunning, absolutely delicious and truly memorable way to end the meal.

Overall, this dinner can be universally enjoyed by foodies of any age. The service is impeccable, the wines are top notch and the food was quite good. This is much more than a gimmick, and the experience evokes a true sense of wonder and delight, and they have managed to successfully create something quite magical in the competitive world of gastronomy.