Sep 21, 2014, 10:42 am
Sheraton Grande Sukhumvit, Bangkok, Thailand [Master Thread]
Jun 21, 2016, 1:11 am
#2581
formerly known as 2lovelife
Join Date: Dec 2000
Location: ORF : UA_Premier_Gold4Life, Bonvoy_titanium, Accor_Plat
Posts: 6,952
I think everyone knew the OJ wasn't fresh.
Just as the pastries are freshly baked... Yes, they're freshly baked, like a pop n fresh dough croissant. It's still cooked the same morning and it is what people want.
Just as the pastries are freshly baked... Yes, they're freshly baked, like a pop n fresh dough croissant. It's still cooked the same morning and it is what people want.
Jun 21, 2016, 6:00 am
#2582
FlyerTalk Evangelist
Join Date: Jul 2005
Location: Seat 2A
Programs: AA EXP LT GLD 1MM, BA GLD, NH/UA*G, Hyatt Dia, Marr Tit LT PLT, IHG Spire,HH Dia, MGM NOIR,Hertz PC
Posts: 10,571
Now that Four Seasons has closed it's doors i have found myself frequenting the Sunday Brunch at SGS. I always book a table in Rossini's, this way the whole experience a bit more "upscale" than sitting in the Basil or in the lounge with the band. Actually, last time we were here the service was outstanding.
As far as Sunday Brunch is concerned I find the Grand Hyatt Tables Brunch is the benchmark at the moment.
Jun 21, 2016, 11:04 am
#2583
FlyerTalk Evangelist
Join Date: Jan 2007
Location: BOS/UTH
Programs: AA LT PLT; QR GLD; Bonvoy LT TIT
Posts: 12,764
Jun 21, 2016, 12:54 pm
#2584
Join Date: Sep 2005
Programs: AC MM E50 , Former SPG, now Marriott LT Plat
Posts: 6,268
I had a friend who worked in the SGS kitchens around 10 years ago. She always
impressed me by telling me how just about everything was made from scratch in house;
particularly the baked goods. I would tend to believe it is the same today.
impressed me by telling me how just about everything was made from scratch in house;
particularly the baked goods. I would tend to believe it is the same today.
Jun 22, 2016, 6:33 am
#2585
Join Date: May 2010
Location: Earth ... for now
Programs: UA 2MM * Marriott Ambassador LT Titanium * IHG Diamond Ambassador * Hilton Diamond *
Posts: 1,787
The croissants look 'industrial' made to me - only slightly better than the ones at Le Meridien Bangkok.
For good croissants and pains au chocolat, the SPG property to go to is Le Meridien Chiang Mai.
For good croissants and pains au chocolat, the SPG property to go to is Le Meridien Chiang Mai.
Jun 23, 2016, 5:17 am
#2587
Join Date: Nov 2011
Posts: 547
Jun 23, 2016, 6:28 am
#2589
Company Representative - Bangkok.Grande Sukhumvit by Sheraton
Join Date: May 2011
Location: 250 Sukhumvit Soi 12-14, Sukhumvit Road, Klongtoey, Bangkok 10110
Posts: 185
The concept of our Executive Breakfast at Rossini’s is personalized service and all items to be freshly prepared at both the cooking station and the juice station. For oranges, we use the local orange, which is different to the Valencia which is more commonly used in the USA, Europe and elsewhere. Please enjoy on your next visit.
With kind regards,
Richard Chapman
General Manager
Jun 23, 2016, 8:49 am
#2590
Moderator, El Al and Marriott Bonvoy, FlyerTalk Evangelist
Join Date: Feb 2005
Location: SIN
Programs: SQ*G, Mar LTT, Hyatt Glb, AA LTG, LY, HH, IC, BA, DL, UA SLV
Posts: 12,020
Dear 2lovelife,
The concept of our Executive Breakfast at Rossini’s is personalized service and all items to be freshly prepared at both the cooking station and the juice station. For oranges, we use the local orange, which is different to the Valencia which is more commonly used in the USA, Europe and elsewhere. Please enjoy on your next visit.
With kind regards,
Richard Chapman
General Manager
The concept of our Executive Breakfast at Rossini’s is personalized service and all items to be freshly prepared at both the cooking station and the juice station. For oranges, we use the local orange, which is different to the Valencia which is more commonly used in the USA, Europe and elsewhere. Please enjoy on your next visit.
With kind regards,
Richard Chapman
General Manager
Jun 24, 2016, 3:57 am
#2591
Join Date: Nov 2007
Location: UK
Programs: EK Gold, EY Gold, Bonvoy LT Titanium, IHG Spire Ambassador, Hilton Diamond
Posts: 330
Coincidentally, I just checked in today for my 50th stay at this property,
and received this 3 night certificate. I am very greatful, and not to nit-pick
with Sean, but most of my stays are 2-3 nights, and it will be perfect for me.
I have previously been upgraded to 10th floor specialty suites on 3 occasions.
and have always enjoyed the experience.
A very nice touch from the hotel.
and received this 3 night certificate. I am very greatful, and not to nit-pick
with Sean, but most of my stays are 2-3 nights, and it will be perfect for me.
I have previously been upgraded to 10th floor specialty suites on 3 occasions.
and have always enjoyed the experience.
A very nice touch from the hotel.
Meal for 2 at Basil and a bottle of house wine
Jun 24, 2016, 9:20 am
#2593
FlyerTalk Evangelist
Join Date: Jan 2007
Location: BOS/UTH
Programs: AA LT PLT; QR GLD; Bonvoy LT TIT
Posts: 12,764
The OJ at SGS is clearly freshly squeezed. Perhaps it was that morning, perhaps yesterday. I certainly can't tell the difference. And I don't care if it was squeezed at the hotel or at some vendor's central kitchen.
Baked goods are very different. A day-old croissant is noticeably different from one which was baked a few hours ago. As stated upthread, the food in the breakfast buffet is prepared daily in-house. Actually, I've always wondered about the economics of a buffet. It can't possibly lose as much money as it appears (to me) to lose. But when it closes, everything is still full. How do they do it?
I'll be there for a week in July, I'll try to remember to ask the F&B Manager.
Jun 24, 2016, 10:47 am
#2594
Join Date: Sep 2007
Location: stl
Programs: AA LT Plat/8.1mm now with 1350 miles left in my account and proud of it.. SPG LT Titanium.
Posts: 3,082
We are now debating the freshness of the orange juice and croissants at breakfast. I think Mr Chapman may have spoiled the so called "children".
Jun 24, 2016, 7:22 pm
#2595
Join Date: Nov 2011
Posts: 547
Orange juice is different from baked goods. The "freshly squeezed" orange juice sold at Whole Foods, for example, may have been squeezed that day, or the day before. And it wasn't squeezed at that store. Whole Foods has regional kitchens.
The OJ at SGS is clearly freshly squeezed. Perhaps it was that morning, perhaps yesterday. I certainly can't tell the difference. And I don't care if it was squeezed at the hotel or at some vendor's central kitchen.
Baked goods are very different. A day-old croissant is noticeably different from one which was baked a few hours ago. As stated upthread, the food in the breakfast buffet is prepared daily in-house. Actually, I've always wondered about the economics of a buffet. It can't possibly lose as much money as it appears (to me) to lose. But when it closes, everything is still full. How do they do it?
I'll be there for a week in July, I'll try to remember to ask the F&B Manager.
The OJ at SGS is clearly freshly squeezed. Perhaps it was that morning, perhaps yesterday. I certainly can't tell the difference. And I don't care if it was squeezed at the hotel or at some vendor's central kitchen.
Baked goods are very different. A day-old croissant is noticeably different from one which was baked a few hours ago. As stated upthread, the food in the breakfast buffet is prepared daily in-house. Actually, I've always wondered about the economics of a buffet. It can't possibly lose as much money as it appears (to me) to lose. But when it closes, everything is still full. How do they do it?
I'll be there for a week in July, I'll try to remember to ask the F&B Manager.