Bangkok Chocolate Buffet at the Sukhothai

Thailand is not yet known for its amazing chocolate or flavorful cacao. Most people visit Thailand for just a few days, exploring the floating markets in Bangkok or heading straight for one of the southern islands. Over the next few years this will change, but thanks to its current market of expats, Thailand's fine food scene is imported and Euro-centric.

But the flood of new visitors means that adding a chocolate shop or two to your Bangkok itinerary is easier than ever. Although European chocolates still dominate the small scene, it's quickly shifting towards a more local product. With all the European tourists visiting Bangkok, the initial European influence is not too surprising, though the European chef might be.

Laurent's Wonderous World of Chocolate

Chef Laurent Ganguillet is a jovial, serious man, who explains the interplay of his chocolates like an interior designer does fabrics. It's all about individual taste. Raised in the French-speaking part of Switzerland, after high school Chef began his classical training in one of the country's famous pastry schools. Taught through the apprenticeship system— then controlled by the Swiss Corporation of Pastry Chefs— after graduation in 1980, Chef began working in Europe and later Dubai. He's a guy you just naturally want to call "Chef," and it has nothing to do with the tall white hat.

He has an authority buzzing around him, and an undeniable ease when communicating with his staff. Since its opening in April 1991, he's been head of pastry at the Lobby Salon. The pastry kitchen is his domain. The chocolate buffet is his area, as well, although running that requires even more help these days. It was originally his creation in the 2000's. Chef wanted to educate people on the unique qualities and appeals of various dark chocolates. It was such a success that the people plainly demanded the event extend beyond its Christmas expiration date.

Back then, every Saturday the Lobby Salon set up this grand affair of chocolate desserts and drinks, and every Saturday it was packed. People lobbied for a second day, and they got it. Slowly they added more savory elements and non-chocolate sweets, growing the options alongside the demand. A short while later, still packed to the pillars with hungry guests, the Friday afternoon slot was added and the legend continues to this day, holidays or not.

Chef's Hot Chocolate Station

The Current Menu

My biggest tip is to get there early enough to sample all the treats. The seats encircle the buffet tables, so capacity is only around 40 people and the space fills up quickly. Beyond the chocolate creations and confections are a number of savory bites, so many that they warrant their own table. Each season, Chef mixes up the offerings on both sides of the green & gold aisle. This new menu started the second week of January, and continues until April. Chef tries to put out 4 new menus a year, plus their Easter menu and December holiday menu (more expensive since they include alcohol options).

Offering both savoury and sweet foods, on the lunch table are fresh local fruits, refreshing Greek crostinis and savory pumpkin tartlettes. Tiny tastes of Thai dishes spot the crowd, from a basket of papaya salad (my favorite) to cucumbers of spicy laab moh. Watch out for a chili pepper or simply ask some of the attentive staff if you're unsure which foods are spicy. The presentation is top notch, though be wary of peppers and garnishes getting in the way. The emphasis is on seafood.

On the dessert table are traditional French macarons and patê de fruits, as well as berry tarts, mini creme brulee, and citrus chocolate cakes that awaken your tastebuds. The dark chocolate coffee truffles sneak up on you, melting in your mouth rather than your hand, in true French style. Big ginger spiciness underlies the ginger truffle, and the mango sticky rice ice cream is a must. I needed to try a little bit of everything. You know, for research.

My favorite, you ask? The truffles, of course. I'm a sucker for a well-made chocolate. The green tea truffle married nicely with the perfumey Sukhothai house blend of tea I paired with my plates. I'd highly advise against eating anything before arriving for this scrumptious meal— today you have my express permission to eat dessert for lunch and dinner.

A Droolworthy Preview

While the menu does change a few times a year, the droolworthiness never will.