The Grand Millennium Sukhumvit is a sumptuous, yet ultra-slick and modern 5-star property which is centrally located in the heart of the business and shopping district in Bangkok, Thailand. The hotel features world class amenities for business and leisure travelers as well as top notch multi-cultural dining experiences at their on-site restaurants and bars Atelier, Tapas Y Vinos, Flourworx and inBlu. In October 2010, the Grand Millennium Sukhumvit invited guest chef Joan Gomez from Barcelona, Spain to cook at Tapas Y Vinos and share his interpretation of authentic and modern Spanish cuisine.
Tapas Y Vino is located on the 2nd floor of the Grand Millennium Sukhumvit and has seating for 42. It is richly appointed with an updated and modern twist on the old world style and charm. Tapas Y Vino is surrounded by an impressive wine selection of over 200 wines from all over the world and the wine is displayed in a way that embodies a “wine as art” décor. It is a comfortable and easy mix of bold red walls, rich dark woods, imported marble and iron accents accompanied by a luxurious mix of fabrics.
The menu designed by Chef Gomez was cohesive and every tapas dish was complimentary to the others while producing distinct and clean flavors from the “sea and the land”. “When you have good quality ingredients, you really can cook whatever you like” explained Chef Gomez, who believes in letting the food speak for itself. Spanish food traditionally can be rather heavy and rich and often uses large quantities of olive oil, conversely chef Gomez takes a lighter and healthier approach which uses less oil, but really delivers on texture and flavor. Chef Gomez uses only the highest quality Spanish olive oil to finish his dishes rather then using the oil to cook with. He believes that heating the olive oil changes the flavor profile of the dish and that olive oil is best when enjoyed in its natural unheated state.
The seafood tapas were some of the best on offer and included “Mussels with White Wine and Garlic” and “Garlic Prawns”; both of which were expertly prepared. The garlic and seasonings used were not over-powering so that you could enjoy the freshness and natural sweetness of the plump and succulent mussels and prawns. The “Salmon with Black and White Sesame Seeds and Sesame Oil” was another dish in which the chef’s knowledge of cooking seafood was apparent. The salmon was slightly seared on the outside, but was moist and tender on the inside and was lightly seasoned so that the taste of the salmon took center stage. One of my favorite tapas included ”Beef with Onion” which was restrained and sophisticated. The beef was so tender it melted on the tongue, and the flavors were subtle yet provocative. The “Assorted Imported Cheeses with Fig and Jam”, “Jabugo ”, “Chorizo”, and the world famous “Jamón ibérico (black pig ham”) and the “Imported Black and Green Olives” tapas were distinctly European and were perfectly matched with the traditional homemade “Sangria with Peach, Apple and Pear” and the tangy smoothness of the “Chilled Gazpacho”.
The highlight of the night was Chef Gomez’s famous “Seafood Paella”. Paella is the national dish of Spain and there are as many versions of paella in Spain as there are regions. Chef Gomez’s version is a triumph, as it evokes an authentic Spanish marriage of the “the land and the sea” while perfectly balancing a complex array of textures, flavors and aromas that tantalizes all the senses. The rice was tender yet “al-dente”, the chicken was firm and tender; the seafood was moist and plump, while the stock made from prawn heads and chicken broth brought a depth of flavor and added earthy undertones that lifted the entire dish to a new level. It is a hearty dish that is fragrant and seductive, and is a pleasure to eat, especially when it is shared by two or more people.
The atmosphere and good food at Tapas Y Vinos are reason enough to visit, but what makes dining at Tapas Y Vinos at the Grand Millennium Sukhumvit a “must do” experience is the friendliness and professionalism of the staff. Chef Gomez is charming and charismatic with a real passion for cooking that becomes self evident in the dishes he prepares. The warmth extended to each guest by head chef Pierre Andre Haus and Assistant Manger of PR and Communications, Nipaporn Chaiwan, and the rest of the staff at the Grand Millennium Sukhumvit is what makes the it a world class destination and dining at Tapas Y Vinos a first class experience worth having in Bangkok. To make a reservation at the Tapas Y Vinos or any of the restaurants at the Grand Millennium Sukhumvit call direct at 662 204 4158, or 662 204 4256 or visit their website at at millenniumhotels.com.