Lord Jim’s

Raini Hamdi turns event planner for a day and throws a surprise party at Lord Jim’s, Mandarin Oriental Bangkok

My party was for 70 pax and it was a surprise for my life partner who was turning 70 years old. But my birthday bash would work for any incentive or event planner with a group 70 to 100 pax who, like me, dreams of a celebration that sparkles and leaves a lasting impression.

My RFP, sent on September 16, 2014, was attended to within 24 hours.

MICE application

I picked Mandarin Oriental Bangkok because I was planning the party remotely and had a lead time of less than three months, so I needed a venue and people I could trust. Another reason was that I had previously met the hotel’s young and supremely talented executive chef, Stefan Trepp, and I believed he would cook up a fantastic menu for me.

Upon reviewing what I intended to achieve, F&B director Thomas Kinsperger proposed four venues which were available on December 13, 2014: Le Normandie (maximum capacity 70 pax), Regency Room (50 pax), Lord Jim’s (100 pax) and The China House (60 pax). One look at Lord Jim’s and I knew that was it for me. It’s the 180° breathtaking view of the River of Kings. At night, this was especially sexy, with lights twinkling from the buildings across and traditional boats plying the river. It’s also the open layout, which enabled me to fit in eight tables of eight and nine pax. Its ambience was relaxed and youthful, yet without a doubt, classy.

The rest of the planning was truly effortless. General manager Amanda Hyndman, Kinsperger, Trepp and senior catering and event sales manager Pandajade Tantrakul backed me up fully. I had expected professionalism, but what a beautiful surprise to be dealing with real pros who had a sense of fun, mischief and real passion to wow and surprise people. I actually enjoyed planning this banquet because of them.

F&B concept

Lord Jim’s serves seafood and international cuisine. For my party, Trepp whipped up several four-course menus. Each was mouth-watering and if there was one difficult moment in planning this event, it was deciding which to pick. I settled on the following: Sauternes-marinated foie gras terrine, roasted Brittany langoustines, refreshing trio of granite, a choice of roasted Atlantic sea bass or roasted grade four marbled wagyu beef tenderloin, and millefeuille of golden backed puff pastry and vanilla Chantilly with fresh berries.

All the thank you’s I received after the party showed that Trepp had dazzled my guests with his brilliance – not one failed to mention how amazing the food was in taste and presentation. Each course was a work of art.

Food that matches the setting

Service

The other factor they mentioned was the “sleek yet friendly service”.

For me, it was as if all the staff, led by restaurant manager Krit Subanarat, went beyond their usual duty to make sure the event was successful. This must be the ultimate perception a venue wants to impart to a planner.

In the end, there was a lot of heart and attention to detail by all the staff in that room that evening and this was what made my event outstanding.

With such youthful, creative and enthusiastic leaders behind her, no wonder the grande dame’s legend lives on.