The buzz: New York pastry chef Tim Butler moves into Gaysorn’s quiet lobby to whip up creatively decadent desserts alongside modern savory delicacies. From New York’s Aquavit and then Alto, Butler’s been in kitchens for 16 years; but this is his first time as his own boss.
The décor: A gazebo with a circular motif renders the open space more intimate but you can’t escape the surrounding shoppers and high-end boutiques. The dark palate of brown and purple is appropriately rich and decadent for affluent shoppers in search of a sugar high after a trek through the boutique mall.
The cuisine: If you thought Asia and pastry chefs don’t mix, watch out for Butler: “I am not going to use imports, just because they’re imports. We have good products here.” Try his Thai tea custard with milk Catalan and tea sabayon; a deliciously milky chaa yen indulgence. Butler’s secret weapon? A Pacojet in the kitchen; it can whip up sorbets by blending deep-frozen ingredients into creamy perfection without thawing them out in the process. Butler is less happy about making savory dishes (“I hate cooking,” he says) but no less gifted. His Pacojet-transformed foie gras pate isn’t on the menu yet but you should request it. With 24 savories to choose from, this chef who hates to cook has much to offer; try his seared diver scallop.
The crowd: Gaysorn shoppers are being joined by curious foodies who are requesting Butler’s stay open longer, so they can enjoy a real dinner.
