Niche offers an elegant, sophisticated dining experience to their guests. Niche fascinates their guests with an al fresco dining area by the spacious pool garden. Niche delights their guests with a fun-filled dining concept. At an exclusive garden dinner party held at Niche, we enjoyed the elegance, fascination and delight through savouring delicious cuisine prepared by Chef James Norman by the spacious garden.
Niche – Menu
“When your choices matter the most”
Flipping through Niche’s menu which contained hand-drawings of ingredients by a local renowned artist, we were thrilled by the dining concept introduced at Niche. Guests can decide upon an Asian or Non-Asian preparation for their favourite ingredient. No wonder why Niche is recommended as a dining destination perfect for foodies of different nationalities.
Tasting journey of Asian or Non-Asian dishes
The same ingredient is presented in two radically different tastes and styles, you may be impressed by Chef James Norman’s intelligence and talent in his cuisine. Below are the dishes that we love most at the event.
New Season Lamb
Asian: Crisp fried with coriander seeds, mizuna leaves, bamboo shoots, fermented chilli dip
Non-Asian: Rosemary baked cutlets, baked eggplant, chimchurri sauce
The Asian style was a joy on the palate. The contrasting textures of the lamb on the outside and inside was rather unforgettable. If you like spicy, you will definitely like the chili sauce on the crispy-crusted lamb.
Kurobuta Pork Loin
Asian: Mushroom broth, pulled pork dumpling, azuki bean puree
Non-Asian: Mustard rubbed loin, char-grilled broccoli, sage milk
Both Asian and Non-Asian styles left memorable flavours on the palate. As a Chinese from Hong Kong, the Asian style resonated my grandma’s cooking when I was very young! The Non-Asian style hit the palate with the tenderness and original juice of Kurobuta pork loin. Both were wonderful dishes to savour.
Foie Gras Asian (Tamarind glazed, roasted pineapple compote, peanut brittle)
Tamarind-glazed Foie gras was the star of this dish! The balance of flavours – sour, sweet and nutty was perfectly blended to give the palate a sense of gourmet satisfaction.
King Prawn Non-Asian (Pistachio crust, prawn aioli, celery apple salad)
The pistachio crust flawlessly wrapped the king prawn, the contrasting texture and nutty flavour made this dish a really refreshing appetizer. We especially like the idea of using celery and green apple in the salad, it enhanced the freshness and flavour of the prawn.
Although it was rather heavy after a feast of several dishes, this sesame ondeonde would be even better to be served with a nice cup of Jasmine tea or Chinese white tea!
Gin Mare Tonic (Gin Mare, blueberries, lemon, rosemary, crispy orange, premium tonic water)
The premium tonic used in this cocktail cast magic to its taste! It’s very refreshing and did awesome magic to prepare our palate for the dinner!
Pa Lo Prinn Sour (Bourbon whiskey, peaty smoke essence, crafted Chinese 5 spice syrup, lime, egg white)
To me, it’s a lovely ending to the dinner! Mildly sweetened whiskey with the right amount of lime juice to balance the degree of alcohol, what a perfect addition to the dinner!
Will Gourmet Bangkok recommend Niche?
“Niche is a perfect dining venue for gatherings! Food sharing is the joy when dining at Niche.” ~ Chelsea
Who in Gourmet Bangkok team joined the event at Niche?
Chelsea Chan ~ A food lover, golfer, fun lover, and adventurer
Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.
Jeknoi Changpuak ~ A lifestyle journalist, sharp brain, and Chinese guru
Jeknoi was born in Taiwan and is a linguist. Ever since joining the Gourmet Bangkok Team, he has been contributing to our Chinese articles. He is a professional journalist and interviews successful businessmen and special persons for his column in various Chinese newspapers published in Taiwan. He is the owner and founder of 泰國菁菁寮 Jeknoi Changpuak.
Where is Niche?
Address: Siam Kempinski Hotel Bangkok, 991/9 Rama 1, Pathumwan, Bangkok 10330
Phone: +662 162 9000
Website: Hotel Website
Follow us on Facebook (English): Gourmet Bangkok
Follow us on Facebook (Chinese): 曼谷美食雜誌
Follow us on Twitter: @gourmetbangkok
Follow us on Pinterest: Gourmet Bangkok
Follow us on Instagram: gourmetbangkok
Follow us on Weibo: 珞颐介绍曼谷美食