Let’s Gossip

Posted on March 1, 2013

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Decked in chic 60s decor, Thonglor’s brand new hangout serves up Mediterranean food with nods to Thai and Japanese cuisines.

Thonglor is not showing any sign of slowing down. And if Soi 15 wasn’t already hopping enough, the recent opening of Gossip has set the street humming louder. Chef Julien Lavigne, formerly of D’Sens and Oskar Bistro, rolls out a Mediterranean menu that not only showcases influences from his French-Italian home, but also his love for Thai herbs and Japanese products.

The 60s-inspired gastrobar is housed in a glass-fronted, four-floor building. The open terrace features a black and grey mural and bean bag–style seating. Inside, the decor gets sleeker, with bare concrete walls, a palette inspired by Life magazine, and black and white photos of Hollywood legends. The second level has a more rustic feel with wooden tables and leather couches. To complete the whole 60s Hollywood glamour vibe, the restaurant projects black and white movies on the building facade, visible from the entrance of the soi.

THE FOOD

The compact menu that plays with tabloid jargon is divided into Small Talk (appetisers), Raw Facts (raw dishes), Best Leaves (salads), Hot News (soups), The Full Story (mains), and Luscious! (desserts). The menu has just undergone some changes, with a few items taken off and more Thai-friendly dishes added to the list.

We started with Chef Julien’s family snack, the Arancini (B110)—deep-fried balls of leftover risotto with a creamy mozzarella middle, served on a base of tomatillo salsa. The crispy outer layer is perfectly contrasted by the soft cheese and tangy salsa sauce. Next, we went raw with hamachi ceviche a la Thai (B260), a refreshing and crunchy salad of hamachi fish, corn, and tomato, tossed with a lime, kaffir, ginger, lemongrass, and chilli dressing. Up next was squid a la plancha (B240), which came in a boat-shaped dish with baby squid, chorizo, and baby rocket tossed with balsamic vinegar and argan oil. Our main course, the perfectly balanced Sicilian seafood couscous (B495), arrived in a tagine warm with Mediterranean veggies, an array of juicy seafood, and a rich harissa broth. For dessert, we couldn’t get enough of the heavenly marshmallow chocolate fondant (B240). To get the best out of this dish, first dip your spoon into the warm, spicy chocolate ganache, followed by a mouthful of the marshmallow-crusted chocolate lava, then top it off with a sip of the cherry amaretto. Repeat.

THE DRINKS

The cocktail menu is created by Italian mixologist Karol Ansaldi, who has worked in renowned bars, like Zuma London. Our favourite was the Racy Rose (B240), which had smooth undertones of rose with a spicy touch from chilli and lemongrass, topped with passion fruit and lychee foam. Those who love delicate cocktails should give Flowerfield Spritzer (B240) a try. As fragrant as its name, the concoction features a rose-flavoured bubbly garnished with orange peel and rose petal. Another of our favourites was the Spiced Apricot Mojito that had a strong kick from clove. For something stiffer, order Tender Love (B240). Contrary to its name, the bourbon comes with a dash of cinnamon and chocolate liquor, garnished with a cinnamon stick.

[For original article, please click Gossip]

Featured in Masala magazine, February 2013

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Posted in: Dining