Imagine what endless indulgence looks like. For serious gastronomes it looks like cheese as far as the eye can see with a selection of free flowing wines to pair it with, and this is exactly what you will find at SO/ Bangkok’s Cheese@SO phenomenon every first Friday of the month, from 7pm – 9pm at MIXO Bar. Throw in a DJ with live saxophonist, sweeping panoramas over Lumpini Park from our 9th floor stylish social lounge, and SO/ Bangkok’s famous savoir-etre, and the mood is set to mingle and schmooze, to be and be seen, among Bangkok’s most “In-the-know” Foodies.
If you’re going to cheat on your diet one day per month, make it the 1st Friday! To create this endless indulgence, Cheese@SO takes the essence of Parmesan and Provolone, blends in a little Morbier and Molone, heaps on Taleggio and Roquefort, adds free flowing wines with a zesty twist of French joie de vivre, and stirs.
Indulge for two full hours of the best cheese night in Bangkok, free flow wine and delectable edibles when Cheese@SO puts out a spread of 30 imported cheeses ranging from Brie de Meaux to Raclette cheese. Bangkok’s cheesiest hotel buffet also includes ample artisan breads, cold cuts and charcuterie with all the trimmings.
Cheese@SO happens on every first Friday of the month, from 7pm – 9pm at MIXO Bar.
THB 850 net per person (Cheese only) and THB 1,200 net for 2 hours unlimited wine.
Executive Chef Thomas Smith has selected an array of 30 distinctive cheeses from France, Italy, Holland, Switzerland, and England for Cheese@SO. For a quick tutorial of, arguably, the Champs of Cheese, let’s take a look at France. Cheese, like good wine (and with good wine!), should be savored in sequence.
Eating cheese typically starts with mild and progresses to strong piques. It’s good to start with a goat milk cheese such as Valençay, followed by the soft flavors of Coulommier and Coeur de Neufchâtel, a cow’s milk cheese made into a heart shape. Then focus on the mountain cheeses, such as Morbier, this cow’s milk cheese has a distinctive style with dark, intermediate lines because the bottom of the cheese is made from cow’s milk rolled in the morning, then charcoal separates the milk that is filled to the top in the evening for preservation.
The Franche-Comté region produces Comté cheese, which is a hard-shell cheese made from 24-month old cow’s milk. If made from summer milk the color is a golden yellow. If it is cheese from winter milk, the color will be whiter. End up with Petit Gros Lorrain, a mountain cheese that has been cured with Mirabelle mushrooms, followed by Camembert au Calvados. Camembert cheese is from Normandy. Finally, the salty, bracing tang of Roquefort comes at the end of our French tour de fromage. All of these varieties and more, such as Smoked Cheese, Edam, English Cheddar, Parmesan and Provolone can be found at Chef Smiths wine and cheese buffet table for Cheese@SO night.
For the wines on hand at MIXO’s extravagant wine and cheese buffet event, Cheese@SO provides Free Flowing Argentinian Pinot Grigio and Syrah-Malbec, a Chilean Merlot by Signus and Australian reds and whites to pair your cheese selection with. Whether your sample is basic Parmesan or exotic Molone, nutty Mimolette, malodorous Roquefort or melted Raclette cheese, Bangkok’s Big Cheese of hotel buffet special events also includes the kind of free flow wine Bangkok expects for these First Class pairings.
Relax with one of our mixologist’s signature MIXO cocktails while enjoying the green panoramas of Lumpini Park, and leave the bustle of busy Bangkok nine floors below. Located right at the intersection of Sathon Road and Rama IV Road, and next to the Lumpini MRT station, SO/ Bangkok is a breeze to get to. Once inside MIXO Bar’s airy and spacious lounge with high ceilings and unending windows for taking in those park-and-skyline views, the ambiance is perfect for High Tea, casual afternoon conversation or lounging and mingling over seductive cocktails when nighttime brings out the DJ’s chill vibes and Bangkok’s dazzling skyline lights up.
Calling all cheese lovers for our monthly special Cheese@SO offering cheese selections by Chef Thomas Smith. And enjoy two full hours of free-flow selected wines alongside artisan breads, cold cuts, charcuterie, trimmings, plus our live DJ!
Chef Smith’s well-selected wine and cheese buffet offers accompaniments of charcuterie, fresh breads, crackers, dips, and an array of dried and fresh fruit. Not to be missed are the freshly-baked pretzel rolls and flavorsome sun-dried tomatoes. Also served up are pizzas and roasted and boiled potatoes ready to be drenched with melted Raclette cheese, Bangkok never had it so good!