More than chipper, more than happy, more than delighted is ebullient and ebullient best described Vic Bergeron. In the year 1934, Vic, whose nickname was “The Trader,” took 300 dollars of his own money and borrowed 500 from his aunt to build a cozy little saloon on San Pablo Avenue in Oakland California and named it “Hinky Dinks”
After embarking on an adventure to Cuba to refine his skills as a bartender and explore the subtleties of rums from around the world, Vic eventually landed in Hawaii and completely immersed himself in island living and culture. Upon his return home his objective was clear: inject the spirit of the Hawaiian Islands into our everyday lives.
In 1937, The Trader transformed Hinky Dinks into a tiki-bedecked tropical retreat aptly named Trader Vic’s and put into practice his research on rums. One day in 1944, a bit of serendipity happened that would place The Trader at the forefront of rum-soaked cocktail mixology earning him a place in history. He pulled down a bottle of 17-year-old Jamaican Rum from the bar, added a squeeze of lime, a dash of rock candy syrup, a splash of orange curacao, some French orgeat, and poured the concoction over cracked ice. He handed it to a friend who immediately exclaimed, “It’s Mai Tai Roa Ae!” (Tahitian for “Out of this world – the best!”), and the first Mai Tai was born – Paradise In A Glass™.
As popularity of Vic’s Tiki haven grew, Trader Vic’s successfully opened its first franchise in Seattle Washington in 1940, expanded internationally in 1963 starting at London’s Hilton Hotel on Park Lane and found booming success in the Middle East starting in 1994
Here in Bangkok The Trader’s ebullient spirit lives on at the Anantara Riverside Resort where Trader Vic’s first set down its Tiki roots in 1992. In researching the Trader I couldn’t find whether he was a big fan of the Sunday Brunch but if he was then the Sunday Brunch here would certainly have made him proud.
When first entering Trader Vic’s you are introduced to the “Mai Tai Fountain” which begins your endless journey of Mai Tai cocktails throughout your leisurely meal.
One of the first stations you’ll come across after the Mai Tai fountain is their “Seafood on Ice”. Here you can enjoy Alaska King Crab, Tiger Prawns, Boston Lobster and Manila Clams along with many more of the ocean’s delicacy’s. Other stations include their BBQ with offerings such as Lamb, Beef Tenderloins, Salmon, Scallops and on and on.
Even in the corner’s you’ll find unique food stations. At the Indian Corner you can have Fish Tikka, Chicken Tikka and Dall Curry. At the Chinese Corner you’ll find Peking Duck, BBQ pork with rice cake, BBQ pork bun, Shrimp Bun, Ha Kao and fish dumpling’s. Their Hot Carving station is where you go for Roasted Prime Rib along with Trader Vic’s signature Pork Spare Ribs.
Their Japanese section is well represented starting with Tempan from the famous Benihana’s (which also has a restaurant at the Anantara Riverside), a Tempura Station, local and imported Sashimi, Caviar, fresh Tuna Tartar and an Oyster Bar. Italian is not forgotten with the Anantara’s well-known Italian restaurant Brio providing homemade pastas and succulent sauces.
I was clued in by the waiter when seated to “save room for desert” and I was glad I did. The Anantara is well known for their sweets as they supply all of the Starbucks in town and here they don’t let you down.
The Trader Vic’s Sunday Brunch is one of the very best brunch’s in town with free flow Mai Tai’s or beer, wine and sparkling, all while enjoying the sounds of The Trader’s house band. You’ll leave feeling more than happy, more than chipper, more than delighted, you’ll feel ebullient!
Trader Vic’s Mai Tai Sunday Brunch is available from 11:30 to 3:00pm. For more information or reservations call 04 476 0022 Ext. 1416 or email riversidedining@anantara.com