The Sukosol Hotel, Bangkok is rolling out a new Sunday brunch; conceptually reinvented by executive chef Jeremy Harris. Harris spent seven years in Shanghai, and found a world of contrast in Bangkok—where he was inspired by the way fresh local harvests steadily find their way to the city’s country-style markets.

Fresh meat and seafood, plus local organic produce salads and bakery-hot goods are among the highlights of the redesigned buffet—though the brunch also promises comforting Thai classics, Chinese culinary stations and famous international cuisine like Australian lamb chops and honey glazed ham. The Sukosol’s salad bar and fresh juice station were inspired by an array of health-conscious California venues. 

Market-style seafood served fresh at the buffet includes French oysters, and a sushi-and-sashimi bar. Other seafood highlights range from Alaskan king crab and steamed snow crab, to grilled sea bass and carving stations with roasted fish. 

Tender and aromatic squid, and thick river prawns—both roasted on the grill—are another set of local Thai market classics. 

Other highlights of the buffet include fresh beef, spicy chorizo sausage, and an extensive array of delicately-made fresh breads, cakes, and pastries.

The brunch is available every Sunday from 11:30am-3pm; from B1,700/person.
 

Visit www.thesukosol.com for more information