Saffron first. Then the sear.
Hokkaido scallops, taken to a gold edge, finished with a curl of Ibérico bellota and a saffron foam the colour of late light.
Beside them, a white Burgundy, Domaine Hubert Bouzereau-Gruère et Filles, Puligny-Montrachet, in the Veloce Chardonnay. The bowl is wide and open. It gives the wine room: the creamy weight unfolds, the hazelnut lifts, and the saffron on the plate finds the toasted minerality in the glass.
Two things made for each other. A third, the glass, that lets you taste it.
Reserve your table now at:
💬 LINE: https://lin.ee/RfLNfjp
📞 02-656-1133 | 082-689-5955
📍 2nd Floor, Gaysorn Village.
Open daily, 11:00-24:00.
#RiedelBangkok #RiedelCellar #BangkokWine #FineDining #GlassFirst #myRIEDEL #PremiumDining
