On the zenith of Bangkok’s bustling heart, amidst the shimmering city lights and star-studded skies, stands the Red Sky Restaurant — a culinary utopia perched on the 55th floor of the majestic Centara Grand at CentralWorld. This New Year’s Eve, the rare pleasure of embarking on a culinary odyssey that is nothing short of a sensory spectacle awaits.
From the moment you step through the doors, you are enveloped in a mesmerising panorama that paints the Bangkok skyline with a spectrum of glittering hues. Inside, the ambience of the air-conditioned enclave whispers of elegance and exclusivity. Every detail, from the floor-to-ceiling windows to the crisply adorned tables, set the stage for a night where fine dining flirts with artistry.
The greeting is a reflection of the experience to come — warm and personable. Yet nothing prepares you for the gastronomic symphony orchestrated by Luca Russo, the new Chef de Cuisine, Red Sky, and Executive Chef at Centara Grand at CentralWorld, ndrea Montella — an eight-course menu that adds an extra layer of indulgence by featuring not one but two main courses, both fish and beef, rather than making one choose between the two.
As you survey the cutlery that fans out before you, reminiscent of the Iron Throne, it becomes clear that each piece is a key to unlock the flavours of each meticulously crafted dish. Chef Luca, a maestro of the kitchen whose prowess was honed in the Michelin-starred kitchens of Italy, brought forth an indulgence starting with Imperial Oscietra Caviar — fresh, sustainable, and bursting with unadulterated flavour, harmoniously complemented by a classic array of condiments.
Each course is a revelation. The Butter Poached Nova Scotia Lobster dances with Mediterranean notes, while the Pan-Seared Landais Duck Foie Gras, a luxurious bite rich with contrasts of sweet and sour, demands a cooking technique only the bravest kitchens employ to preserve its decadent core.
The Porcini Velouté Truffle Gnocchi is a masterclass in texture and taste, made possible by modern culinary gadgets that do not overshadow the artisanal touch. The innovation in the kitchen extends to White Truffle Fagottelli, a dish that is a testament to Chef Luca’s pedigree, infusing the essence of carbonara into each bite with finesse and tradition.
Progressing through the menu, the Wild Atlantic Turbot, with its symphony of accompanying sauces, is a celebration of sustainable fishing — a firm yet tender testament to the sea’s bounty.
And then, there is the 72-hour Japanese Hitachiwagyu Beef, an opus of flavour so profound, its creation feels more akin to an act of devotion than mere cooking.
As for the beverages, the complimentary bottle of champagne and the extensive wine selections are curated with an expert sommelier’s touch, ensuring that each sip is a worthy companion to the splendid fare.
Nearing the culmination of this feast is a suite of freshly baked breads that serve as the perfect intermezzo between courses. And finally, dessert king Chef Thawat Prathumpuang, Executive Pastry Chef for Centara Grand at CentralWorld, presents a Guayaquil 64% Dark Chocolate and Apricot creation that is a masterpiece of contrasting textures and a celebration of artisan chocolate-making.
At THB 16,555++ per person, accompanied by the vibrant tunes of a live band, and including a bottle of exclusive Champagne Pommery Brut Royal N.V. per couple, the evening isn’t merely a meal but a grand performance.
Red Sky doesn’t just host a dinner; it embraces its guests in an experience that intertwines the culinary arts with the pulse of Bangkok’s nocturnal beauty.
As midnight approaches, with the cityscape bathed in a kaleidoscope of fireworks, the New Year’s Eve Gala Dinner at Red Sky proves to be a confluence of moments — of flavours savoured, of sights beheld, and of times cherished. It is an evening that resonates with the heart’s longing for beauty, sustenance, and the profound joy of a meal shared in the company of strangers who became companions in the journey through the final hours of the year.
For more information and reservations, contact 0 2100 6255 or Email: diningcgcw@chr.co.th
