TAKING OFF WITH FEST IVE CELEBRAT IONAT SO SOF ITEL BANGKOK

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SO G A LAC T I C O DY S S E Y

THREE , TWO, ONE … BUCKLE UP AS WE BLAST OFF INTO THE NEW YEAR WITH A L INE-UP OF STELLAR BRUNCHES , GASTRONOMIC D INNERS AND COUNT-DOWN PART IES THAT ARE OUT OF TH IS WORLD.

BEFORE THE NEW YEAR, CHRISTMAS COMES EARLY AT SO SOF ITEL BANGKOK, WHERE CHRISTMAS COOKING CLASSES , CHOCOLAB HAMPERS , AND A VERY FEST IVE ED IT ION OF OUR FASHIONABLE H IGH TEA BR ING ASTRONOMICAL CHEER ALL DECEMBER LONG.

A LAST POOL PARTY OF THE YEAR B IDS 2018 FAREWELL WITH A SPLASH, AND A SPEC IAL FEST IVE CHEESE@SO H IGHL IGHTS THE COSMIC PAIR ING OF F INE WINE AND SPLENDID CHEESE .

IN TH IS SEASON OF G IV ING, WE ALSO LOOK BACK AT THE YEAR PAST AND SEE HOW FAR WE’VE ORBITED. GATHER YOUR CO-P ILOTS FOR REMINISCES AND LAUGHTER OVER SOME OF THE BEST FEST IVE FEASTS IN THE GALAXY.

FROM ALL OF US AT GROUND CONTROL , WE WISH YOU HAPPINESS TO THE GALAXIES AND BEYOND THIS HOL IDAY SEASON.

NEW YEAR’S EVEDINNER BUFFETNEW YEAR’S EVE D INNER (6-COURSE)NEW YEAR’S EVE D INNER (6-COURSE)

CHRISTMASCOOKING CLASS

NEW YEAR’S DAYHANGOVER BRUNCH

CHRISTMASCOOKING CLASSSO POOL PARTY x MÖET& CHANDON

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHEESE @ SOCHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

CHRISTMASCOOKING CLASS

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CHRISTMASCOOKING CLASS

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CHRISTMASCOOKING CLASSCHRISTMAS DAY BRUNCH& D INNER BUFFETCHRISTMAS DAYDINNER (5-COURSE)

CHRISTMAS EVELUNCH BUFFETCHRISTMAS EVEDINNER BUFFETCHRISTMAS EVEDINNER (5-COURSE)

THE EXTRAORDINARY JOURNEY TO THE GALAXY

AVAILABLE EVERYDAY THROUGHOUT DECEMBER ARECHOCOLAB: FEST IVE 2018 HAMPER

AND FASHION H I-TEA: FEST IVE ED IT ION.

CHOCOLAB: CHRISTMAS COOKING CLASS

Can you smel l Chr i s tmas in the a i r, o r i s that just the a roma coming f rom the k i tchen? Throughout December, D i scover our spec ia l fest ive rec ipes at choco lab cook ing c lasses so you can he lp spread the fest ive cheer. C lasses last fo r 1 . 5 hours and are he ld twice a day.

Every Tuesday, Thursday, S aturday & SundayStar t ing f rom 10 . 30 A .M . and 2 . 30 P.M .T H B 9 9 0 + + p e r p e r s o n

CHOCOLAB: FEST IVE 2018 HAMPER

Women are f rom Venus and men f rom Mars , but there ’ s a lways one th ing we a l l agree on – choco late. Let peop le know you love them to the moon and back wi th our fest ive hampers inc lude bon bons , choco late bar, Chr i s tmas cook ies , choco late-scented cand le, choco late jam, Choco lab mug and teddy bear. Men ’s boxes a l so inc lude rum flavored choco late and a bott le o f Möet & Chandon. P re-order three days in advance.

T H B 3 , 5 0 0 + + fo r “ Wo m e n a re f ro m Ve n u s ” H a m p e r T H B 4 , 5 0 0 + + fo r “ M e n a re f ro m M a r s ” H a m p e r

FASHION H I-TEA: FEST IVE ED IT ION

Chr i s tmas fash ion doesn ’ t have to be l imi ted by the season ’s infamous sweaters . Keep i t c lassy wi th the l imi ted-t ime makeover o f the Fash ion H I-Tea , where sa l ty and su l t ry ta lk i s en joyed a longs ide ce lest ia l sweet and savory b i tes . I f you ’ re fee l ing par t i cu la r ly fest ive, go for the f ree flow Champagne opt ion .

Ava i lab le Monday to Sunday From 2 . 30 P.M . to 5 P.M .T H B 9 0 0 + + p e r p e r s o n w i th co�ee and finest tea se lect ionsT H B 3 , 0 0 0 + + p e r co u p l e inc lus ive o f f ree flow Champagne

F R I DAY, 7 D EC E M B E R 2 01 8CHEESE@SO: FEST IVE ED IT ION

Mi lky Way? We have one too, every month in fact – made up o f 30+ gorgeous cheeses . The one-o� fest ive ed i t ion a l so inc ludes Fondue, Rac let te and Tar t iflette l ive s tat ion , and a l so pass a round of cheese d i shes . L ike S aturn and her r ings , cheese i s a rguab ly incomplete wi thout wine, and you have two fu l l hours to en joy both .

From 7 P.M . to 9 P.M .T H B 8 5 0 + + p e r p e r s o n fo r un l imi ted cheeseT H B 1 , 2 0 0 + + p e r p e r s o n inc lus ive o f f ree-flow wine se lect ions

M O N DAY, 24 D EC E M B E R 2 01 8RED OVEN: CHRISTMAS EVE LUNCH

Let the first feast o f Chr i s tmas set the tone for two days o f ce lebrat ing love and prosper i ty. Chr i s tmas carv ing c lass i c s inc lud ing roasted turkey and honey ham are on o�er, a longs ide a conste l lat ion o f o ther fest ive d i shes , such as shepherd ’s p ie and a l l the cheese, co ld cuts , and s ide d i shes you can shake a k ing c rab c law at .

From 12 P.M . to 3 . 30 P.M .T H B 1 , 9 0 0 + + p e r p e r s o n w i th non-a l coho l i c beverages& se lected cockta i l sT H B 2 , 6 0 0 + + p e r p e r s o n inc lus ive o f cockta i l s , beersand wine se lect ionsT H B 3 , 9 0 0 + + p e r a d u l t inc lus ive o f a l l above p lus Champagne.T H B 9 5 0 + + p e r c h i l d

RED OVEN: CHRISTMAS EVE D INNER BUFFET

Inv i te the loved ones a round for a bount i fu l d inner as p lent i fu l as the ho l iday cheers . 12 days o f Chr i s tmas? At Red Oven , i t ’ s a gast ronomic orb i t compr i s ing 12 s tat ions o f Chr i s tmas f rom a SO De l i corner to the best o f sur f and tur f inc lud ing At lant i c k ing sa lmon and Wagyu beef cheek , p lus o f course, a carv ing s tat ion .

From 6 P.M . to 1 1 P.M .T H B 2 , 5 0 0 + + p e r p e r s o n w i th non-a l coho l i c beverages& se lect cockta i l sT H B 3 , 2 0 0 + + p e r p e r s o n inc lus ive o f cockta i l s , beersand wine se lect ionsT H B 4 , 5 0 0 + + p e r p e r s o n inc lus ive o f a l l above p lus ChampagneT H B 1 , 2 5 0 + + p e r c h i l d

M O N DAY, 24 D EC E M B E R 2 01 8PARK SOC IETY: CHRISTMAS EVE D INNER (5-COURSE)

If Chr i s tmas can be desc r ibed wi th food , i t ’ s th i s – a five course d inner showcas ing the c lass i c tastes o f the ho l idays : s ca l lops , lobster, fo ie gras , B resse ch i cken , and a desser t that ’ s a l l k inds o f n i ce. Welcome and pre-desser t cockta i l s keep on the fest ive theme and spr ink les s ta r dust on the even ing .

From 6 P.M . to 1 1 P.M .T H B 3 , 9 0 0 + + p e r p e r s o n T H B 5 , 5 0 0 + + p e r p e r s o n ( inc l . w ine pa i r ing)

5 - TA ST E S O F C H R I ST M A S E X P E R I E N C E

W E LCO M E CO C KTA I LC R A N B E R RY M U L E

Sp i ce rum | g inger beer

A M U S E B O U C H E  Parmesan b i scu i t | apr i cot | mustard

Fo ie  gras   |  por t p i ck led grapetomato | p rawn | cucumber

 

SC A L LO P E SC A B EC H ES a�ron   |  asparagus   |   ca r rot   |  mushroom | c rème f ra i che  

 

E A ST M E E T S W E STl emon grass | ka�r | mushroom | lobster b i sque

 

F LA M E R OA ST E D FO I E G R A SCr i spy on ion   |   tomato   |mango | ch ives   |

 

B R E S S E C H I C K E N F I L L E TTru�e  |   root vegetab les | mushroom

 

P R E D E S S E RT  Ki r roya l | cass i s  

 

T R O P I C A L C H R I ST M A SCoconut   textures |  macadamia nuts | sp i ced caramel |

pass ionf ru i t sorbet

T U E S DAY, 2 5 D EC E M B E R 2 01 8RED OVEN: CHRISTMAS DAY BRUNCH BUFFET

There ’ s not many days in a year as joyfu l as Chr i s tmas Day. Fami ly, f r iends , and warm and fuzz iness to spare. The brunch feast wi l l have you look ing to the heavens in pure ho l iday contentment – the spread inc ludes ham, turkey, fo ie gras , and p lent i fu l t reats fo r the sweet day, inc lud ing t r ifle, pavo la , and ho l iday-flavored i ce c ream.

From 12 P.M . to 3 . 30 P.M .T H B 1 , 9 0 0 + + p e r p e r s o n w i th non-a l coho l i c beverages & se lect cockta i l sT H B 2 , 6 0 0 + + p e r p e r s o n inc lus ive o f cockta i l s , beersand wine se lect ionsT H B 3 , 9 0 0 + + p e r a d u l t inc lus ive o f a l l above p lus ChampagneT H B 9 5 0 + + p e r c h i l d

RED OVEN: CHRISTMAS DAY D INNER BUFFET

Happiness i s mul t ip l ied when shared , but when shared wi th food , i t i s mul t ip l ied ast ronomica l ly. Don ’ t be shy to be the b ig d ipper at the bu�et l ine – eat , d r ink , and be merry wi th hear ty ho l iday favor i tes such as c ider roasted turkey wi th s tu�ng and a l l the t r immings , p lus fo ie gras wi th red cur rant and fest ive sweets . Go ahead and fi l l the b lack ho le in your s tomach in the most g lor ious way.

From 6 P.M . to 1 1 P.M .T H B 2 , 5 0 0 + + p e r p e r s o n w i th non-a l coho l i c beverages& se lected cockta i l sT H B 3 , 2 0 0 + + p e r p e r s o n inc lus ive o f cockta i l s , beersand wine se lect ionsT H B 4 , 5 0 0 + + p e r p e r s o n inc lus ive o f a l l above p lus ChampagneT H B 1 , 2 5 0 + + p e r c h i l d

T U E S DAY, 2 5 D EC E M B E R 2 01 8PARK SOC IETY: CHRISTMAS DAY D INNER (5-COURSE)

See the twink ly l ights , hear the fest ive cheers , and taste the flavors o f Chr i s tmas wi th sca l lops , lobster, flame roasted fo ie gras , B resse ch i cken fi l let , and a coconut-macadamia -sp iced-caramel desser t . Even the amuse bouches and cockta i l s taste l i ke Chr i s tmas and wi l l fue l your love o f gast ronomy to interste l la r space and back .

From 6 P.M . to 1 1 P.M .T H B 3 , 9 0 0 + + p e r p e r s o n T H B 5 , 5 0 0 + + p e r p e r s o n ( inc l . w ine pa i r ing)

5 - TA ST E S O F C H R I ST M A S E X P E R I E N C E

W E LCO M E CO C KTA I LC R A N B E R RY M U L E

Sp i ce rum | g inger beer

A M U S E B O U C H E  Parmesan b i scu i t | apr i cot | mustard

Fo ie  gras   |  por t p i ck led grapetomato | p rawn | cucumber

 

SC A L LO P E SC A B EC H ES a�ron   |  asparagus   |   ca r rot   |  mushroom | c rème f ra i che  

 

E A ST M E E T S W E STl emon grass | ka�r | mushroom | lobster b i sque

 

F LA M E R OA ST E D FO I E G R A SCr i spy on ion   |   tomato   |mango | ch ives   |

 

B R E S S E C H I C K E N F I L L E TTru�e  |   root vegetab les | mushroom

 

P R E D E S S E RT  Ki r roya l | cass i s  

 

T R O P I C A L C H R I ST M A SCoconut   textures |  macadamia nuts | sp i ced caramel |

pass ionf ru i t sorbet

S AT U R DAY, 2 9 D EC E M B E R 2 01 8THE WATER CLUB:SO POOL PARTY X MÖET & CHANDON

It ’ s the last poo l par ty o f the year, so let ’ s do i t r ight and go out wi th a sp lash . Moët & Chandon keeps the happy t imes bubbl ing , and four V IP Packages – p lat inum, go ld , s i lver, b ronze – prov ides ext ra par ty fue l depending on how out o f th i s wor ld you want the ce lebrat ions to be.

From 1 P.M . to 9 P.M .T H B 6 0 0 n et p e r p e r s o n w i th we lcome dr ink

M O N DAY, 3 1 D EC E M B E R 2 01 8RED OVEN: NEW YEAR’S EVE D INNER BUFFET

However you dreamed your last supper (o f the year) to be, you can most l i ke ly find i t here in the feast to end a l l feasts . Make l i ke a comet to the bu�et spread which features seafood ga lore, p lus a carv ing s tat ion wi th beef, l amb, sa lmon, fo ie gras , rac let te s tat ion , and Iber i co ham stat ion . Even the pops i c les a re gett ing the fest ive t reatment .

From 6 P.M . to 12 A .M .T H B 4 , 5 0 0 + + p e r p e r s o n w i th we lcome dr inksand non-a l coho l i c beveragesT H B 2 , 2 5 0 + + p e r c h i l d ( food on ly)

M O N DAY, 3 1 D EC E M B E R 2 01 8PARK SOC IETY: NEW YEAR’S EVE GASTRONOMIC D INNER (6-COURSE)

Before you take o� into the new year, take a look back and rev i s i t the best o f Park Soc iety in s ix courses : t rout , Hokka ido sca l lops , r i so t to tom yum, lamb lo in , beef Ross in i , and a lychee rose par fa i t to remind us o f the ros ie r t imes in 2018 . Don ’ t look back in hunger, so tuck in , and don ’ t fo rget to wish on a s ta r fo r an even br ighter new year.

From 6 P.M . to 12 A .M .T H B 7, 0 0 0 + + p e r p e r s o n w i th we lcome dr inkT H B 1 0 , 0 0 0 + + p e r p e r s o n w i th we lcome dr ink and wine pa i r ing

6 - TA ST E S B E ST O F PA R K SO C I E TY E X P E R I E N C E

W E LCO M E CO C KTA I LF R A I S E K I R R OYA L

Champagne | s t rawberry

A M U S E B O U C H E  Roasted caps i cum & pata negra

Vea l B i t te rba l D im sum

T R O U TPick led vegetab les | horserad ish | honey

H O K KA I D O SC A L LO PPumpkin | b r ioche | beur re no i set te

R I SOT TO TO M Y U MPrawn| gr i l l ed l ime | Tha i herbs | coconut

LA M B LO I NGreen pea | eggp lant | mushroom | thyme

B E E F R OS S I N IBeef tender lo in | fo ie gras | t ru�e jus

 

P R E D E S S E RTKi r roya l | Cass i s  

G O L D BA RChoco late | ka�r | ca ramel | app le

M O N DAY, 3 1 D EC E M B E R 2 01 8THE WATER CLUB:NEW YEAR’S COUNTDOWN PARTY

When there ’ s a poo l , there ’ s bound to be a par ty. Famous DJS act as ground cont ro l to launch reve lers into the bo i s terous n ight . When the c lock s t r ikes midn ight , send some love into the c i ty f rom the a l f resco poo l deck and so la r ium and dance r ight on through into the new year.

From 9 P.M . to 2 A .M .T H B 1 , 5 0 0 n et p e r p e r s o n w i th we lcome dr ink and canapes

H I -SO BAR:NEW YEAR’S COUNTDOWN PARTY

Shine l i ke a supernova and r ing in 2019 f rom the roof top at an exc lus ive par ty on the 29th and 30th floors . En joy f ree-flow a l coho l i c d r inks and canape p lat ter in ant i c ipat ion o f midn ight , then car ry on ce lebrat ing into the n ight . I f you ’ re fee l ing par t i cu la r ly fest ive, Champagni fy your n ight and let the good t imes flow.

From 9 P.M . to 2 A .M .T H B 5 , 5 0 0 n et p e r p e r s o n w i th f ree-flow wines , beers ,se lected cockta i l s , so f t d r inks and compl imentary canape p lat terT H B 1 0 , 0 0 0 n et p e r p e r s o n inc lus ive o f a l l aboveand f ree-flow Champagne

H I-SO SKY TERRACE :PR IVATE NEW YEAR’S COUNTDOWN PARTY

Count down and b last o� wi th a handfu l o f your favor i te co-p i lo ts in the un iverse. From the 3 1 s t floor te r race, en joy un l imi ted beverages o f Champagnes , wines , beers , se lected cockta i l s , so f t d r inks and min i bu�et prov ided wi th a but le r. There ’ s on ly one such V IP pr ivate a rea , so act fast .

From 6 P.M . to 2 A .M .T H B 1 2 0 , 0 0 0 n et fo r 15 persons max imum

T U E S DAY, 1 JA N UA RY 2 01 9RED OVEN:NEW YEAR’S DAY HANGOVER BRUNCH

New year ce lebrat ions h i t s t ratospher i c he ights , and now you ’ re just coming down back to ear th . Hangovers a re just reminders o f yesterday ’s good t imes , so float down gent ly wi th a brunch featur ing a l l the fue l you need to s ta r t the new year s t rong – there ’ s a b loody mary s tat ion to he lp .

From 12 P.M . to 4 P.M .T H B 2 , 5 0 0 + + p e r p e r s o n ( food on ly)T H B 5 , 0 0 0 + + p e r p e r s o n w i th f ree-flow ChampagneT H B 1 , 2 5 0 + + p e r c h i l d

T E R M S & CO N D I T I O N S• A l l p r i ces marked “++” a re sub ject to 10% serv i ce charge and 7% government tax .• Bu�et i s f ree for ch i ld ren under 5 years o ld . Ha l f p r i ce fo r ch i ld ren between 5 to 12 years o ld .• A c red i t ca rd guarantee i s requ i red for 24th , 25 th , 3 1 s t Dec 2018 inc lud ing group book ing over 10 persons . • Loya l ty program and/or c red i t ca rd d i scounts a re not app l i cab le. • SO Sofite l B angkok reserves a l l r ights to update or modi fy the program at any t ime w i thout pr io r not i ce.