…..SOMETHING TO TEASE YOU!
Smoked Salmon with Trout Mouse “DORCHESTER STYLE” – Wild Mushroom Risotto with Port Wine glace and truffle oil by HANS-ULRICH WISMER – Pumpkin Orange Soup with Chicken Strip topped with Coriander Oil and Parsley – Prawn with Mango-Curry Sauce “Play Ben” – Pan-fried Garoupa Fish Filet with crispy Potatoes on Asparagus Ragout surrounded with a red Capsicum Sauce and Basil Pesto – HEINZ WITSCHI SWITZERLAND – Braised Beef / Veal Chick in a red Wine Sauce and Aceto Balsamico served with Celery-Mash Potatoes (Polenta-Mascarpone) and Bouquet of seasonal Vegetables “THE DATAI LANGKAWI” - Double-boiled Lamb Chops on assorted Bean Ragout flavored with Arabic Ashanti Spices and Peppermint-Hollandaise Sauce “HANS-ULRICH WISMER – Pan-fried slices of Duck Breast on curly braised Cabbage Bacon with a Fig- and black Currant Sauce served with Corn Pancake and chopped black olives “HANS-ULRICH WISMER” – Bitter “Cremant” Chocolate Cake with Raspberry – Strawberry Coulis and Vanilla Ice Cream “MAX KEHL ZURICH” – Black peppered and flamed Pineapple on Cream de Cacao Juice and served with a Coconut – Yoghurt Ice Cream “ANTON MOSIMANN – DORCHESTER – LONDON”
Swiss-born Chef Hans-Ulrich Wismer is retired and is living in Chiangmai. His last professional assignment was Executive Chef for 15 years at the world famous Resort – THE DATAI, Langkawi – Malaysia. He is a very passionate Chef with over 45 years of experience. In 2005, the Gault Millau Restaurant Guide named him ”BEST SWISS CHEF ABROAD”! Wismer started in 1966 as apprentice chef at the “REBER AU LAC”, Ascona - “DOLDER GRAND HOTEL”, Zurich – “BELLEVUE PALACE”, Bern – “PALACE HOTEL”, Lucerne – “HOTEL GSTAAD PALACE”, Gstaad and back to the “DOLDER GRAND HOTEL”, Zurich were his following Assignments at those leading Hotels in Switzerland! Even until that time he has cooked mainly in Gstaad during the winter time for the Edward KENNEDY family, Richard BURTON and Elizabeth TAYLOR, Roman POLANSKI, Gerd FROEBE and a lot more celebrities!
He went on with his career at the world famous “MAXIM’s Restaurant”, Paris – Hotel “QUEEN ELIZABETH”, Montreal, Canada – “HILTON HOTEL”, Quebec – ‘PENINSULA HOTEL”, Hongkong (best Asian Restaurant at that time – “GADDIS” within the Peninsula Hotel – back to Switzerland – “HOTEL WALDSTAETTERHOF”, Brunnen - where he had the aspiration to learn more about PASTRY! The world famous celebrity Swiss Chef – Anton MOSIMANN offered him the next Position as Sous Chef for the prestigious new Restaurant “LA TERRACE” within the “DORCHESTER HOTEL”, London, England. Chef Wismer went back to Asia to start his next Assignment at the “MANDARIN ORIENTAL HOTEL”, Hongkong as Chef de Cuisine for the Restaurant “MARGEAUX”. Within the Westin Corporation Management he has been transferred later to Singapore as Chef de Cuisine for the “COMPASS ROSE” that is today named “EQUINOX”! Another Assignment was as Executive Chef of the “WESTIN CHOSUN BEACH HOTEL”, Pusan – Korea. His last Position was then at the outstanding super Resort Hotel THE “DATAI”, Langkawi. He likes to remember his clientele like the late Shah of Iran, the Princess of Egypt, Alain Delon, Jean Gainsbourg, Sylvie Vartan, Johnny Halliday, Jean-Paul Belmondo, German Chancellor Helmut Kohl, General Moshe Dayan, Cassius Clay (alias Muhammad Ali), Singapore’s late President Lee Kuan Yew and specially during his time at the DataI for the Sultan of Brunei, Niki Lauda, Peter Sauber, French President Jacques Chirac, Nelson Mandela, Jodie Foster linked to the Movie “Anna and the King”, King of Malaysia, Phil Collins and many more…