Latest Recipe, Le Meridien, Bangkok, Thailand

They say breakfast is the most important part of the day, it's especially so where we're staying because there's not too many options at 7am in the morning.  Latest Recipe breakfast buffet is a new concept that was launched at Le Meridien in Bangkok, where the focus is on quality and not necessarily quantity.

The first thing that greets you is a choice of eye openers created by three Michelin star chef, Jean-Georges Vongerichten.  They're a test tube shot of flavour to wake you and your taste buds before enjoying breakfast.  Pictured above is the raspberry-pineapple-clove eye opener, but there are six in total including my favourite, mango-chilli-lime.

Buffet breakfast is a competitive field amongst Bangkok's five star hotels, each claiming enormous more buffet choice than the other.  Le Meridien is refreshingly different, Micheal Hoevel, the hotel's Director of Food and Beverage proudly claims while his hotel also provide a good selection, the emphasis is unashamedly on providing it at the highest, consistent quality all year round.

It's a brave call, but I'd have to agree, we were here 13 months ago and I remembered it was one of the best buffet breakfast I've had and I'm glad to say the quality is just as good this time around.

Quality: fresh is best - Dragon Fruit

There are two things which distinguishes Latest Recipe from the others, a world-wide relationship between Vongerichten and Le Meridien which means a series of signature dishes by the world renowned chef, prepared especially for the breakfast menu.

One of which is the smoked salmon and silken tofu.  As you can see it's presented wonderfully and the thin slices of salmon subtle and strong works amazingly well with the thick block of tofu.

The spiced oatmeal souffle is a twist on breakfast oatmeal.  It's superb, wonderful fluffy texture and rich raspberry topping.  The souffle is changed every 5-10 minutes to make sure guests are enjoying it the way it should taste.

But for the the main point of difference is the interactive, customer-centric culture created by Hoevel.  Chef Thanavoot Srilardlao actually roams the entire restaurant to talk to guests and asks for their feedback.  He notices guests who have been here for a while and offers suggestions or cooks up a different dish for them, sometimes doing it himself.  It's common to see both Hoevel and Nicolai Mitchell, Senior Guest Relations Manager striding around Latest Recipe and getting their hands dirty, Mitchell picking up a napkin I dropped in my rush to get a custom cooked omelette.  This sets a wonderful example for the staff who do seem to genuinely want you to have a wonderful experience.

Of course Latest Recipe has the hot food section, the custom cooked noodles, egg, pancake section, congee and Asian breakfast, fresh fruit and fruit juices, it also has frozen yogurt for dessert (see video above) and it has a three Michelin star chef signature dishes as well as a wonderful customer-centric culture.

Noodlies dined as a guest of Latest Recipe.

Latest Recipe
Le Meridien Bangkok
40/5 Surawong Rd, Bangrak
Bangkok, Thailand
+66 (0) 2232 8888