Brasserie 9, the second visit, Fengxuan&#39;s lunch. The sea bass is delicious and delicious, and the sugar stained pears are refreshing and matched with Fengxuan&#39;s sour cream and sweet wine. It is undoubtedly a wonderful ending. In fact, I also ordered snails, foie gras and frog legs. I didn&#39;t have time to take pictures quickly [smiling] [heart] ​

Brasserie 9

Le Du is located in 399/3 Silom Soi 7 Silom, Bangkok 10500, Thailand roast pig cheek meat is a highlight, curry crab meat is delicious! Not close to the BTS station, about 20-30 minutes drive from Chit Lom station.

Trip Gourmet Awards

#9 of Fine Dining  in Bangkok

The decoration and facade of this 26th-ranked bar in Asia in 2019 are unsurprising, and it is all based on good wine to impress wine guests. In the evening, I had to wait in line late, which is actually very rare in such a extraordinary period. My favorite is the first Martini on the wine list. The level is extremely rich and the aftertaste is endless. I can still relish its long aftertaste.

#12 of Bars in Bangkok

The appetizer was served with seaweed wrapped in fried onion, which was very refreshing. Crab meat and chili shredded on crisp rice cakes, hot and sour. The betel nut leaves were wrapped in dumplings and lobster meat, and the first few dishes were all sour. Let diners start their appetizers. Banana leaves are wrapped in a mixture of blue crab, shrimp, fish and red curry with coconut milk. Meat can be served on rice cakes, which is a common dish on Thai dinner tables. I chose the naham signature blue crab yellow curry with Thai rice noodles. Just gave me such a little rice noodles, I put more toppings, so a little rice noodles, I feel that 1-2 spoon curry is just enough.

In the courtyard of the alley near Banyan Tree and Como Hotel, there are many modern Thai restaurants with traditional Thai desserts. And many desserts look fancy. If you want to try it on the way, fried seafood is still a bit spicy.

Very satisfied with a Thai meal, the quality of the dishes is very high, the pork neck meat is lean meat can be eaten with the sauce, the taste is slightly spicy, the fish is fried fish meat is very delicate and tastes very good, and the thorns are relatively small.

Hidden deep in the alley, not very easy to find, because there are not many people who know this. Lime walls and wooden tables and chairs, with white sofas, low-key quiet, simple and friendly. In addition to a variety of single coffees, there are many creative drinks on the Menu. Eight Latte is a signboard, that is, ice cream + coffee, and then pour milk ～

Brasserie 9，第二次造访，丰腴适意的午餐。海鲈鱼鲜美入味，糖渍梨清爽配合丰腴的酸奶油和甜酒，无疑是个美妙的收尾。其实还点了蜗牛，鹅肝还有青蛙腿都很快下肚都没有来得及拍照[偷笑][心] ​

很不错的一个私家饭店，里面的装修我很喜欢，是一个别墅，有花园，也有自己的停车场，还有走廊，除了吃饭还可以餐馆这个高级别墅。

A very good private restaurant, I like the decoration inside, it is a villa, there is a garden, there is its own parking lot, and there are corridors. In addition to eating, you can also eat this high-end villa.

在一个很大的庄园里面，做的是法国菜，我很喜欢这样的环境和建筑，里面的法国菜做的不错，据说老板是一个法国富翁哦，鹅肝酱很棒。

In a large manor, French food is made. I like this environment and architecture very much. The French food inside is well done. It is said that the boss is a French rich man. The foie gras sauce is great.

这是我在泰国吃过的最贵的一家餐厅了，也是第一次在泰国吃西餐。和国内的做法本人感觉还是差不多的，在附近逛街累了来吃的，很方便，服务也超好，小伙伴很开心！

This is the most expensive restaurant I have ever eaten in Thailand, and it is the first time I have eaten Western food in Thailand. I feel the same as the domestic practice. I am tired from shopping nearby. It is very convenient and the service is super good. The friends are very happy!

Dr Prasert Prasarttong-Osoth, 泰国最大的私人医院集团-曼谷医院和最赚钱的航司-曼谷航空的双科老板, 终于也开始在餐饮业一展拳脚。 这次在Asiatique 曼谷河滨夜市正对着上岸码头的区域， 开了这么一家叫Brasserie 9的法式餐厅。 怀着相信这业主一贯点石成金的想法， 小骉哥在这么多的餐厅里， 选择了这家餐厅。由于是傍晚到的，室外的区域已经被东西方的游客占满。 室内有两层，迎面而来的是各种奖项和一个开放式的厨房。左手边是法国餐厅不可缺少的储酒室。服务员态度很好，英语也很棒，放在任何一家五星酒店的高级餐厅里都没问题。美中不足的是虽然这家餐厅法语的意思是酿酒厂，但没有自酿的啤酒。点的生蚝很赞，可以配合传统的圆葱红酒醋，或者一种泰国当地的绿色海鲜酱。 不得不说的是泰国酱汁真的狠辣， 一开始有种喧宾夺主的感觉，但真的是特点鲜明， 让人不由得多吃一口。点的特色龙虾竟然是推车式服务，厨师微笑着行了个泰式合十礼，瞬时好感倍增。 招牌龙虾水嫩多汁， 合人民币才不到两百元， 性价比爆表。 法式洋葱汤和熏鸡肉配蘑菇酱虽然有点咸，但是瑕不掩瑜。海鲈鱼配香菜奶油酱也显示了厨师对用料的考究。 最后的焦糖布丁为此餐画上了一个完美的句号。服务员说以后再想吃，在市中心的sathorn 路上5月份马上也要开一家。 是以一个当地老房子装修的。届时一定要去捧场。

Dr Prasert Prasarttong-Osoth, Double-degree bosses of Bangkok Hospital and Bangkok Airlines, Thailand&#39;s largest private hospital group, and the most profitable airline, have finally begun to play in the catering industry. This time, in Asiatique Bangkok Riverside Night Market, facing the area of the dock, opened such a French restaurant called Brasserie 9. With the belief that the owner has always been a stone, Xiao Xue chose this restaurant in so many restaurants. As it is late afternoon, the outdoor area has been filled with tourists from the East and West. There are two floors indoors, facing various awards and an open kitchen. On the left is the indispensable wine storage room for French restaurants. The waiter was very good and the English was great. It was fine in any five-star hotel&#39;s high-end restaurant. The fly in the ointment is that although the restaurant French means the brewery, there is no homemade beer. The oysters ordered are great, which can be combined with traditional green onion red wine vinegar or a local green seafood sauce in Thailand. I have to say that the Thai sauce is really spicy. At first, there is a feeling of being a noisy guest, but it is really distinctive and makes people eat more. The special lobster ordered turned out to be a cart-style service. The chef smiled and made a Thai-style ten-day gift, and the instant goodwill doubled. The signature lobster is tender and juicy, less than 200 yuan in RMB, and the price is explosive. Although the French onion soup and smoked chicken with mushroom sauce are a bit salty, the flaws are not concealed. Sea bass with coriander cream sauce also shows the chef&#39;s taste for the ingredients. The final caramel pudding put a perfect end to this meal. The waiter said that he would like to eat it later, and he will open a house in May on Sathorn Road in the city center. It is renovated in an old local house. We must go to the show then.

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