Click the gallery above to see all the images from Prestige’s sit down at One Star House Party’s highly anticipated Bangkok pop-up restaurant. Photos by Kaan Suchanin
This past Friday, we nabbed one of the very last tables at the Bangkok edition of James Sharman’s travelling dining series, One Star House Party – an adventure across the globe to create 20 pop-up restaurants in 20 different countries over 20 months.
Led by Sharman, who trained at NOMA, The Ledbury and many of the world’s best restaurants, the two-year journey takes the team from country to country (they’ve already set up shops in Vietnam and China) exploring lesser-trekked rural areas for culinary secrets, local knowledge and new flavours to build exclusive menus for their pop-up restaurants.
Sharman and his team took over Banyan Tree Bangkok’s Latitude Lounge & Bar, replacing the interior with their own industrial-style décor and a makeshift kitchen in the centre of the outdoor venue on the hotel’s 52nd floor.
The six-course dinner was a pleasant balance between traditional Thai flavours and the team’s more international culinary background. Each course centred around a single ingredient that Sharman and Co. discovered during their three-week journey across the Land of Smiles – pumpkin, mackerel, beef, chicken, mangosteen and pineapple – all ingredients they feel shine in Thailand.
Each course was personally delivered by one of the chefs on site, accompanied by a story of explaining what inspired the dish.
The menu featured some pleasant surprises, such as the pumpkin starter (the chefs insisted, as surprising as it may seem, that Thailand has some of the best pumpkins they have ever come across), and more traditional odes to Thai food – the main featured chicken (grilled breast and confit leg) basted in a fish sauce caramel and chicken hearts on a stick served with a fiery homemade nam phrik sauce.
Sunday marked the end of the group’s culinary crusade in Thailand. The weeklong series in Bangkok was one of the more anticipated dining events on the year, completely selling out before the first dish was ever served – the team’s previous events enjoyed similar success.
The team has documented much of the adventure on its Vimeo page.
After the week is over, they pack up and ship the operation to another country – as of writing, the team is working on a daring adventure to Everest Base Camp in Nepal, and bringing 15 guests along for the adventure in addition to a meal at the pop-up restaurant they create in the final week.
Check out the photo recap of the Bangkok event below.
