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Chef Matthew Woolford's New Menu at VIU at St. Regis Bangkok




VIU at The St. Regis Bangkok has just introduced an enticing new dinner menu for a true gourmand experience.  Inspired by the traditional New York grills and bistros, the menu aims to provide the very best of New York bistro style food right here in the heart of Bangkok.


Maine Lobster Thermidor


Grilled Romaine Crisp Parma Ham


The new dinner menu focuses on the reinvention of all the great bistro classics, restyled with flavours that explore the breadth and depth of the global bistro culinary scene.  According to the Director of Culinary, Chef Matthew Woolford, “Sourced from around the world, we are bringing to the table an extensive selection of quality meat cuts, fresh seafood and vegetables”.

The new menu includes signature starters such as the Akami Saku Tuna Tartar where the wasabi is created as crisp wafers rather than paste, and for the rendition of the Caesar Salad  (Grilled Romaine, Crisp Parma Ham), the lettuce is grilled with the Parma ham.  For the main courses, Chef Matthew recommends The St. Regis Maine Lobster Thermidor, the Blackmore 500 Day Wagyu Grain Fed Skirt, and the 24 Hour Wagyu Beef Short Rib with Bloody Mary Butter which is a perfectly slow-cooked short rib that is accompanied with the restaurant’s interpretation of Café de Paris Butter.

Among the sandwiches, one must experience the Classic Rueben Sandwich and The St. Regis Rossini Burger and among the Thai dishes, the highlights include the Spicy Thai Green Papaya Salad with Crisp School Shrimps, the Seared White Scallops with Salted Egg Sauce and the Wok-Fried Pad Thai Noodles with Tamarind glazed Maine Lobster, each offering robust, honest and full flavours.


Herb Crusted Patagonian Tooth Fish


Hiramasa Yellowtail Kingfish Crudo


Chef Matthew helms the kitchens of The St. Regis Bangkok as its Director of Culinary, bringing with him over two decades of experience and culinary dynamism. A native of Sydney, Australia, Matthew first discovered his passion for the culinary arts at the tender age of 17 during his first hotel apprenticeship.

At the age of 19, he won the prestigious “le Torque Blanches Australian of the Year” by Tony Bilson. Matthew’s first foray into Asia was 14 years ago, where he ran the kitchens in various locations within South Korea, Thailand, Hong Kong and Singapore.

After working for numerous well-known companies and restaurants, he joined W Hotels in 2003 and championed the opening of several kitchens including W Seoul Walkerhill, which is Starwood Hotel and Resort’s first W Hotel in Asia, and W Koh Samui. In 2010, Matthew joined the ranks of those on those on the Starwood Asia Pacific F&B Council where he is a Brand Champion of St. Regis, W Hotel, Aloft and Le Meridien’s cuisine concepts.

Port Wine Poached Pears Double Brie


Smoked Spring Chicken and Garlic Terrine


Soft Sweet Meringue and Mascarpone