Please scroll down for Michelin Star Chef Hervé Rodriguez’s lunch and dinner menu.

Michelin Star Guest Chef in three-day culinary showcase
At Dusit Thani Bangkok

Chef Hervé Rodriguez of MaSa restaurant in Paris will cook his signature dishes at 22 Kitchen and Bar from 6-8 September 2017.

Dusit Thani Bangkok, the flagship hotel of Thailand-based, global hospitality company Dusit International, is flying in Chef Hervé Rodriguez, owner of one Michelin starred MaSa restaurant in Paris, for everyone to experience his playful, creative and colourful cuisine together with French Master Baker, Bruno Dinel, whose exquisite breads will be served alongside. Available for lunch and dinner during 6-8 September 2017.

Arranged as part of the hotel’s 48th anniversary celebrations, and inspired by the venue’s past as an elegant supper club called Tiara, the promotion will see Chef Rodriguez use the finest local and imported produce to create signature dishes from MaSa, which is renowned for its playful, creative and colourful cuisine which blends influences from France, Spain and the East.

Chef Hervé Rodriguez’s dishes will be available as part of set lunch and set dinner menus, available from 6-8 September 2017 only.

For those who love French breads, Chef Bruno will host “Wine, Cheese and Bread Night” on September 8 at Champagne Bar.

Set Lunch (4-course) THB 1,950++ per person, Dusit Gold member THB 1,750++ per person.  Additional Wine Pairing THB 1,150++ per person. 

Set Dinner (6-course) THB 3,750++ per person, Dusit Gold member THB 3,550++ per person.  Additional Wine Pairing THB 1,450++ per person.

A Night of Wine, Cheese and Bread THB 899++ per person, Dusit Gold member THB 699++ per person.

For more reservation, please call Dusit Thani Bangkok at: +66 (0) 2200 9000

About Dusit Thani Bangkok

Dusit Thani Bangkok is the flagship hotel of Dusit International, one of Thailand’s foremost hotel and property development companies. The five-star luxury hotel comprises 517 rooms and is located next to the BTS Skytrain and MRT underground public transportation services, opposite Lumpini Park, in the heart of Bangkok. Founded by Thanpuying Chanut Piyaoui, Dusit Thani Bangkok was the city’s tallest edifice and largest hotel when it first opened in 1970. The hotel is renowned for its gracious hospitality inspired by authentic Thai values, which today inspires the distinctive, personalized service found at all Dusit Hotels and Resorts worldwide. In 2018 the hotel will be redeveloped as part of a mixed-use development designed to create a new landmark for a new era of tourism. The hotel’s last day of operations in its current form is 16 April 2018. The new hotel will open in late 2021.

Please scroll down for Chef Ronny Emborg’s 2-Michelin starred lunch and dinner menus.

EXPECT THE UNEXPECTED WITH MICHELIN-STAR DINING FROM CHEF RONNY EMBORG AT JOJO, THE ST. REGIS BANGKOK
Executive Chef Ronny Emborg of 2-Michelin-Starred Atera in Tribeca, New York, brings his sensory cuisine concept to The St. Regis Bangkok, from Monday 18 to Saturday 23 September 2017.

As part of The St. Regis Aficionado program, The St. Regis Bangkok presents ‘hot-shot’ Executive Chef Ronny Emborg of 2-Michelin-Star Atera Restaurant, in Tribeca, New York, to diners in Bangkok.

Renowned for his ‘Sensory Kitchen’, the international shooting star Danish Chef Ronny is fronting the team at Jojo Restaurant, on Level 1 of The St. Regis Bangkok. For a limited time, he will mesmerize the senses with two ingenious degustation menus, for lunch and dinner. The menus are complete with an optional, but acutely selected, drinks pairing.

Chef Ronny Emborg Menu Pricing:

7-Course Lunch Menu: THB 3,800++ (plus THB 2,500++ for wine pairing)

8-Course Dinner Menu: THB 5,800++ (plus THB 3,000++ for wine pairing)

Award-winning and critically acclaimed, Chef Ronny encourages his diners to utilize all of their senses in his signature style. For sight, sound, touch, scent and taste, he simultaneously manifests epicurean excellence and exquisite, interactive visual art, through creative and innovative cuisine.

Guests at The St. Regis Bangkok can expect the unexpected, with the likes of Scottish langoustine, marinated in lemon juice, with lemon gel and Granny Smith apple rolls, as well as poached cauliflower with black truffle purée and parmesan cheese sauce. The scallop course is seared and served with celery root purée, daikon sheet, and a brown butter, nut and soy sauce, while the rib-eye has a decided kick, complimented by broccolini, wasabi and bordelaise sauce, to name but a few of the sensory offerings.

Camera lenses at the ready, Chef Ronny brings his unique perspective and profound Michelin-Star experience, accumulated across the globe, to the City of Angels. Discover the depth of his culinary vision and Michelin-Star experience, at The St. Regis Bangkok from 18th to 23rd September 2017.

Advance reservations are recommended for Chef Ronny Emborg’s limited seating menus, at Jojo. For bookings and further information, guests can call +66-2207-7777, email fb.bangkok@stregis.com or visit www.stregis.com/bangkok.

เต็มอิ่มครบทุกอรรถรสกับ เอ็กเซ็กคิวทีฟเชฟ รอนนี เอมเบิร์จ บินตรงจากห้องอาหารระดับมิชลินสตาร์ 2 ดาว แห่งนิวยอร์ค ณ ห้องอาหารโจโจ เดอะ เซนต์ รีจิส กรุงเทพฯ  วันที่ 18 ถึง 23 กันยายน 2560

โจโจ ณ เดอะ เซนต์ รีจิส กรุงเทพฯ ภูมิใจนำเสนอศิลป์แห่งการปรุงอาหารแบบครบทุกอรรถรส โดยเอ็กเซคคูทีฟเชฟ รอนนี เอมเบิร์จ (Ronny Emborg) บินตรงจาก Atera ห้องอาหารระดับมิชลินสตาร์ 2 ดาว ตั้งอยู่ที่ไทรเบกา (Tribeca) ย่านหนึ่งบนเกาะแมนฮัตตันในมหานครนิวยอร์ก พร้อมรังสรรค์มื้ออาหารกลางวันและมื้อค่ำ ภายใต้บรรยากาศหรูหราของห้องอาหารโจโจ วันที่ 18 ถึง 23 กันยายน 2560

รอนนี่ เน้นประสบการณ์เป็นเลิศทางด้านอาหารแบบไร้ที่ติ ถ่ายทอดความเป็นตัวเองได้อย่างชัดเจน ภายใต้คอนเซ็ปต์ The Sensory Kitchen ให้ท่านรื่นรมย์มื้ออาหารอย่างเต็มอรรถรสผ่านโสตสัมผัสต่างๆ ผ่านความสมบูรณ์แบบบนจานซึ่งท่านสามารถมองเห็น รับเสียง กลิ่นและรสชาติ รวมทั้งความงดงามและความสร้างสรรค์ของภาพทัศนศิลป์ผสมผสานนวัตกรรมการปรุงอาหารแบบคลาสสิกสะท้อนเอกลักษณ์เฉพาะอย่างลงตัว เสิร์ฟทั้งแบบ 7 คอร์ส เมนูมื้อกลางวัน และ 8 คอร์สเมนูมื้อค่ำ เพิ่มอรรถรสแห่งมื้ออาหารด้วยไวน์ชั้นเลิศบรรจงจับคู่กันกับแต่ละจานได้อย่างสมดุล

เมนูพิเศษ อาทิ กุ้งแลงกูสทีนสก๊อตแลนด์ซอสมะนาวและโรลแอ็ปเปิ้ลแกรนนี่สมิธ (Scottish langoustine, marinated in lemon juice, with lemon gel and Granny Smith apple rolls) ดอกกะหล่ำราดด้วยซอสข้นแบร็คทรัฟเฟิลและซอสชีสพาร์เมซาน (poached cauliflower with black truffle purée and parmesan cheese sauce) หอยสแกลลอปย่างเสิร์ฟพร้อมกับพูเรรากผักชีฝรั่งรสกลมกล่อม (The scallop course is seared and served with celery root purée, daikon sheet, and a brown butter, nut and soy sauce) เมนูไฮไลต์คือเนื้อซี่โครงหมักซอสบอร์เดอเลส์ (Rib-eye, Broccolini, wasabi, bordelaise sauce) ความพิเศษอยู่ที่ซอสคลาสสิกชนิดนี้ต้องทำจากไวน์แดงแคว้นบอร์โดซ์เท่านั้น และยังมีเมนูอื่นๆให้คุณได้ลิ้มลอง

สัมผัสประสบการณ์อาหารจากมิชลินสตาร์เชฟรอนนี่ ทั้งมื้อกลางวันและมื้อค่ำ ณ ห้องอาหารโจโจ ด้วยราคาพิเศษดังนี้

- 3,800 บาท ++ ต่อท่านสำหรับ 7 คอร์สเมนูมื้อกลางวัน

- 6,300 บาท ++ ต่อท่านสำหรับ 7 คอร์สเมนูมื้อกลางวัน เสิร์ฟควบคู่กับไวน์

- 5,800 บาท ++ ต่อท่านสำหรับ 8 คอร์สเมนูมื้อค่ำ

- 8,800 บาท ++ ต่อท่านสำหรับ 8 คอร์สเมนูมื้อค่ำ เสิร์ฟควบคู่กับไวน์

สอบถามข้อมูลเพิ่มเติมและสำรองที่นั่ง กรุณาติดต่อ โทร 02-207-7777 หรืออีเมล์ fb.bangkok@stregis.com เยี่ยมชมเว็บไซต์ได้ที่ stregisbangkok.com

Ronny Emborg of ‘Atera’
Lunch Menu 3,800THB++
Plus Wine Pairing 2,500THB++
18-23 September 2017

Hot and Cold

Lime snow, juniper oil, lime foam

The St. Regis ‘Blanc de Blanc’ Martini

∞∞∞∞∞∞∞

Langoustine

Scottish langoustine marinated in lemon juice and served raw, lemon gel, Granny Smith apple rolls,
foie gras, walnut oil (Supplement of 1,700THB++) 

Zonin Prosecco White Edition Brut DOC NV, Italy

∞∞∞∞∞∞∞

Salmon

Norwegian salmon, sautéed spinach, salmon roe, trout roe, whitefish roe, horseradish sauce

Zonin Pinot Grigio ‘Classici’ IGT Venezie 2015, Italy

∞∞∞∞∞∞∞

Cauliflower

Poached cauliflower, black truffle purée, parmesan cheese sauce

Batasiolo Gavi Di Gavi Granée DOC 2015, Italy

∞∞∞∞∞∞∞

Scallop 

Seared scallop, celery root purée, daikon sheet, brown butter, nut and soy sauce

Pio Cesare L’Altro Langhe Chardonnay DOC 2015, Italy

∞∞∞∞∞∞∞

Rib Eye

Broccolini, wasabi, bordelaise sauce

Pio Cesare Oltre DOC Langhe 2012, Italy

∞∞∞∞∞∞∞

Pineapple

White chocolate mousse, pineapple gel, meringue, pineapple granite

Castello del Poggio Moscato Di Pavia IGT NV, Italy

Dinner Menu 5,800THB++
Plus Wine Pairing 3,000THB++

Hot and Cold

Lime snow, juniper oil, lime foam

Corpse Reviver Martini

∞∞∞∞∞∞∞

Langoustine 

Scottish langoustine marinated in lemon juice and served raw, lemon gel, granny smith apple rolls,

Zonin Prosecco White Edition Brut DOC NV, Italy

∞∞∞∞∞∞∞

Salmon

Norwegian salmon, sautéed spinach, salmon roe, trout roe, whitefish roe, horseradish sauce

Zonin Pinot Grigio ‘Classici’ IGT Venezie 2015, Italy

∞∞∞∞∞∞∞

Bread

Olive oil with white pepper and yogurt butter

∞∞∞∞∞∞∞

Cauliflower

Poached cauliflower, black truffle purée, parmesan cheese sauce

Batasiolo Gavi Di Gavi Granée DOC 2015, Italy

∞∞∞∞∞∞∞

Scallop 

Seared scallop, celery root purée, daikon sheet, brown butter, nut and soy sauce

Pio Cesare L’Altro Langhe Chardonnay DOC 2015, Italy

∞∞∞∞∞∞∞

Rib Eye

Broccolini, wasabi, bordelaise sauce

Pio Cesare Oltre DOC Langhe 2012, Italy

∞∞∞∞∞∞∞

Pineapple

White chocolate mousse, pineapple gel, meringue, pineapple granite

Castello del Poggio Moscato Di Pavia IGT NV, Italy

Star Studded 18

During a year when the Thai capital is taking its rightful place on the international culinary stage – from being ranked as the best city in the world for street food and the top spot in Asia’s 50 Best Restaurants list to fervently anticipating the first Bangkok edition of the prestigious Michelin Guide by the end of 2017 – some of the world’s leading chefs are set to take over one of the city’s most exclusive addresses in a gastronomic nod to the City of Angels’ triumph.

From 4^th – 10^th September 2017, eleven chefs extraordinaire representing eight countries from Australia to Japan and from Italy to Portugal will present an international culinary feast of note at the 18^th annual World Gourmet Festival at Anantara Siam Bangkok Hotel.  Since its inception, the World Gourmet Festival has grown in prominence to feature an extraordinary line-up of some of the best chefs, winemakers and food experts from across the globe, all gathered together under one roof for a week-long celebration of outstanding cuisine and superb wines.

This year, Anantara Siam Bangkok Hotel partnered with Sanpellegrino to invite Michelin-starred chefs and chefs who are included in The World’s 50 Best Restaurants and Australia’s Top Restaurants lists, as well as some returning familiar faces.  Confirmed to participate in the 18^th annual World Gourmet Festival are:

• Guillaume Galliot: Caprice at Four Seasons, Hong Kong (2 Michelin stars)
• Shinichiro Takagi: Restaurant Zeniya in Kanazawa, Japan (2 Michelin stars)
• Cristina Bowerman: Glass Hostaria in Rome, Italy (1 Michelin star)
• Miguel Laffan: L’AND Vineyards in Alentejo, Portugal (1 Michelin star)
• Costardi Brothers Christian and Manuel: Ristorante Christian e Manuel in Vercelli, Italy (1 Michelin star)
• Jason Tan: Corner House Singapore (1 Michelin star)
• Hiroaki Ishizuka: Kien in Tokyo, Japan (1 Michelin star)
• Anatoly Kazakov: Selfie Restaurant & Bar in Moscow, Russia (The World’s 50 Best Restaurants)
• Jock Zonfrillo: Restaurant Orana in Adelaide, Australia (Australia’s Top Restaurants)
• Bobby Chinn: Restaurant Bobby Chinn in Hanoi, VietnamEach guest chef will host two dinners in one of the hotel’s award winning Madison, Spice Market, Shintaro, and Biscotti restaurants.  The ever popular exclusive fringe events in the hotel’s iconic lobby and Aqua Bar, like the Taittinger Champagne Journey, return and, following on from the success of last year’s inaugural Fragrance Dinner, where classic fragrances were expertly matched with fine wines and unique dishes, this year’s late afternoon formal affair on 9^th September will see the addition of fashion and fine art in a Bangkok first.

As has become a tradition and crowd pleaser in recent years, the inimitable Chef Bobby Chinn, renowned restauranteur and TV personality from Hanoi, will close the 18^th World Gourmet Festival with the hugely popular World Gourmet Brunch on 10^th September, during which he will cook up a storm and rock the house with his band.

The 18^th World Gourmet Festival is a proud supporter of HRH Princess Soamsawali AZT Fund For Pregnant Women Of The Thai Red Cross Society.  THB 600 per dinner ticket sold and proceeds from the auctions, which take place throughout the Festival, will be donated to the Fund.

Reservations for the 18^th World Gourmet Festival at Anantara Siam Bangkok Hotel can be made by visiting www.worldgourmetfestival.asia, where detailed information and prices of all the events are available.  An early bird discount of up to 15 percent, subject to terms and conditions, is applicable to reservations made before 18^th August 2017.

Anantara Siam Bangkok Hotel’s Amazing World Gourmet Festival accommodation package offers gourmands a sumptuous opportunity to experience an extraordinary international culinary feast by some of the world’s best chefs and winemakers in the heart of one of the world’s most enigmatic capital cities.  Starting from THB 19,100++ per room per night for a minimum three-night stay, this special offer includes accommodation, a sumptuous daily buffet breakfast, and a table for two at a guest chef’s dinner each night of the stay period.  Guests will also be treated to a fifteen percent discount on treatments at the hotel’s award winning Anantara Spa.  For more information about this special offer or to make a reservation, please contact Anantara Siam Bangkok Hotel on email reservations.asia@anantara.com or telephone +66 2 126 8866.

Anantara Siam Bangkok Hotel’s 18^th World Gourmet Festival is presented in collaboration with Sanpellegrino, and sponsored by Citibank N.A., Mercedes Benz (Thailand) Ltd., Tourism Authority of Thailand, Bangkok 101, Prestige Thailand and HELLO! Thailand.
Guillaume Galliot  Caprice at Four Seasons, Hong Kong
(2 Michelin stars)

Born in the Loire Valley in France, Chef Guillaume Galliot has travelled the world perfecting his skills for gourmet gastronomy. Beginning under the tutelage of twin brothers Jacques and Laurent Pourcel in the three Michelin-starred Jardin des Sens, Galliot undertook roles in New York, Saint Barthelemy, Singapore and Beijing. He became the youngest sous chef ever, at only 23 years old, in the iconic Raffles Hotel in Singapore. In Macau, he brought truly modern French dining to life at the Tasting Room, achieving a Michelin star within the first year of opening. He maintained the one star rating for four years before gaining two Michelin stars for the restaurant in 2016 and 2017. Chef Guillaume Galliot now heads the team at the two Michelin-starred Caprice, a renowned restaurant of the Four Seasons Hong Kong. He joined the restaurant in April 2017, bringing his vision of globally influenced French cuisine to one of the most-sought after venues in Asia.

Shinichiro Takagi Restaurant Zeniya in Kanazawa, Japan
(2 Michelin stars)

Chef Shinichiro Takagi has dedicated his life to his family restaurant, Zeniya, and has grown it from a modest local eatery to an unforgettable dining experience worthy of its’ two Michelin stars. Born in Kanazawa in 1970, Takagi studied a bachelor’s degree in commercial science before learning the art of Kaiseki Cuisine at Kyoto Kiccho, one of Japan’s top restaurants. Chef Takagi has a deep understanding of the art and philosophy of Japanese cuisine and has performed as a guest chef in many international hotels and events from Germany to the US. He endeavours to spread the word about Kaga cuisine globally, having cooked for world-renowned chefs at the World Gourmet Summit in Singapore; at a demonstrational lecture on Intangible Heritage for UNESCO; and at numerous cultural and international events.  In December 2016, his restaurant Zeniya was named on LA LISTE in the world’s top 1000 restaurants and in February 2017, Chef Shinichiro Takagi was named as a Japanese Cuisine Goodwill Ambassador by the Ministry of Agriculture, Forestry and Fisheries in Japan.

Christina Bowerman  Glass Hostaria in Rome, Italy
(1 Michelin star)

Hailing from Italy, Chef Cristina Bowerman is an inspiration in the mostly male-dominated field of haute cuisine. A love of travel and a thirst for knowledge brought her to the U.S.A in 1992, where she completed a course in Culinary Arts to add to her law degree. Whilst respecting the tradition in Italian food, each dish of Cristina’s is infused with creative flavours, from Texan to Puerto Rican, which she learnt from a broad range of mentors in the US.  In 2004 she returned to Italy, assuming various head chef roles until she received international recognition for her role at Glass Hostaria. Awards from culinary guides followed and in 2010, Chef Cristina won a Michelin star for her highly modern cuisine, one of a select group of females to do so. Since then, she has released an autobiography, spoken at TEDxMilano Women, won a number of international prizes and is part of the Food Act Committee in Italy. She is also the culinary talent behind the inventive Romeo Chef & Baker projects, which range from pop-up concept restaurants to creative underground spaces.

Miguel Laffan L’AND Vineyards in Alentejo, Portugal
(1 Michelin star)

Portuguese-born Miguel Laffan developed a passion for food from a young age. He took the opportunity to travel abroad to fine-tune his craft, working in Michelin-starred kitchens of Fortaleza do Guincho and Le Clous de la Violette in France, before gaining experience in Brazil and Spain. Subsequently, he led teams in boutique hotels in Funchal and Madeira before finding a kitchen to call home in Alentejo. These international influences enrich his cuisine and have helped him to achieve a Michelin star in L’AND Vineyards luxury resort. Part of a new wave of chefs leading the way in modern Portuguese gastronomy, Chef Miguel creates imaginative dishes with the freshest ingredients, all available locally. The modern Mediterranean-style restaurant sits in the unspoiled landscape of Alentejo, but the food transports diners to distant landscapes and flavours. Chef Miguel has also participated at international food festivals including Obsession UK, Peixe em Lisboa and Rota das estrelas Portugal.

Ristorante Christian e Manuel in Vercelli, Italy
(1 Michelin star)

Born into a hotel-owning family in Piedmont, brothers Christian and Manuel were destined to be chefs. Christian, the elder by nine years, had a passion for food from a very young age and attended catering college at fourteen. Subsequently he had worked his way up to the position of second Chef at Hotel Regina in Venice by the age of 21. Manuel honed his skills with two internships at the Four Seasons Hotel in Milan under the expert guidance of Sergio Mei. Both brothers returned to their grandparents’ property, Hotel Cinzia, intent on bringing a mixture of tradition and innovation to the kitchen. Here, they pay homage to the region’s most famous export, rice. Together, they have created over twenty varieties of award-winning risotto, combining traditional Italian cuisine with modern culinary techniques. In 2009, the brothers received a Michelin star for their food and have followed with international events and recognition from major dining guides. They have judged on TopChef Italy and are Ambassadors for Italy at many events, from World Week in Chile to the Melbourne Wine Festival.

Jason Tan,  Corner House Singapore
(1 Michelin star)

Co-owner of the beautiful E J H Corner House in Singapore, Chef Jason Tan’s rise to the top has been nothing short of meteoric. His career began at the famed Les Amis restaurant in Singapore and he spent time at three-Michelin-starred Robuchon a Galera (later called Robuchon au dome) in Hotel Lisboa, Macau. Jason honed his skills further and became Executive Chef at “Sky on 57” in Marina Bay Sands when he was just 30 years old. In 2008, Chef Tan became the Bocuse d’Or Champion in Singapore and subsequently won bronze at the Bocuse d’Or Asian Selection. He represented Asia at the Bocuse d’Or world cuisine competition in Lyon, France.  He is passionate about sustainable ingredients, and has developed a contemporary cuisine called Gastro-Botanica that demonstrates his impressive array of quality vegetables, seafood and meat. Jason travels regularly to explore new culinary cultures that he can bring to the table at E J H Corner House, which garnered the accolade of a Michelin star and is ranked number 17 in Asia’s 50 Best Restaurants.

Anatoly Kazakov Selfie Restaurant & Bar in Moscow, Russia
(The World’s 50 Best Restaurants)

In his own words, Russian-born Anatoly Kazakov decided to become a chef because, “My mom was working a lot and I was obliged to cook myself. When I was fourteen-years-old I decided to learn professionally how to cook better. From my first salary I bought a mobile phone which at that time (1993) was very expensive – a whole month’s salary.” With a food philosophy that can be summed up as a non-standard view on standard products, and a desire to sustainably produce the products used in his restaurant – especially ingredients from his home country – this innovative talent has been achieving wide acclaim across the globe. He is currently at Selfie restaurant, in Moscow, where he shares kitchen duties with star chef Vladimir Mukhin.

Jock Zonfrillo Restaurant Orana in Adelaide, Australia (Australia’s Top Restaurants)

Born in Scotland to Scottish-Italian parents, Jock Zonfrillo found his spiritual home in Australia and a connection to the Aboriginal culture, which has fascinated and influenced his work since.  Gaining experience with iconic chefs such as Marco Pierre White, Zonfrillo worked in London and Sydney and opened his own restaurant on the stunning coast of Cornwall in the United Kingdom.  Jock returned to Australia in 2000, taking a Head Chef position at Restaurant 41. He began exploring the Aboriginal culture, philosophy and the culinary traditions of the country. After moving to Adelaide and founding both Restaurant Orana and Restaurant Blackwood, Jock was approached for the programme ‘Nomad Chef’ on the Discovery Channel. In keeping with Zonfrillo’s own ethos, the programme provides a captivating insight into the cuisine and culture of some of the most remote communities on earth. All Jock’s commercial success underscores his non-profit organisation, The Orana Foundation, which preserves and evolves Australian food culture and assists indigenous enterprise.

Bobby Chinn Restaurant Bobby Chinn in Hanoi, Vietnam

Kiwi-born with both Chinese and Egyptian heritage, Chef Bobby Chinn has found inspiration from across the globe to develop his mastery of cooking. Educated in England, Bobby worked on both coasts of the US before travelling the world to find a base in Vietnam.  There he opened the award-winning Restaurant Bobby Chinn and followed with the celebrated Bobby Chinn Saigon ten years later. His passion for food and charming personality have also led to him becoming a culinary celebrity across Asia and the Middle East, hosting the ‘World Café Asia’ and ‘Globe Trekker’ shows on Discovery TLC, before taking a judge role on ‘Top Chef Middle East’. He brought the concept of modern Vietnamese cuisine to London in 2014, opening House of Ho on Wardour Street to great acclaim. Bobby is renowned for his enthusiasm for cooking, constantly creating new dishes and adding a signature ‘Bobby’ twist. His bestselling book, ‘Vietnamese Food’, offers a fantastic insight into the country’s authentic culture and cuisine. In 2012 Bobby became a WWF Ambassador, promoting Sustainable Seafood Production and he is also a Tourism Ambassador for Vietnam since July 2014.

Guillaume Galliot‘s dinner menu

Cristina Bowerman’s dinner menu

Christian e Manuel’s dinner menu

Jason Tan’s dinner menu

Hiroaki Ishizuka’s dinner menu

Anatoly Kazakov’s dinner menu

Jock Zonfrillo’s dinner menu

Colonnade presents … a Culinary Collaboration with Chef Paul Then
Sunday Brunch: 20 August
Lunch & Dinner: 21-25 August

Meet Paul Then – One of Singapore’s most celebrated chefs, whose unique culinary style is reflected in his innovative, highly creative techniques. Choose from an inspired selection of iconic Singaporean cuisine, exclusively at Colonnade, The Sukhothai Bangkok.

Born with a Straits Chinese Heritage, known as Peranakan family, Paul brings with him his rare, authentic style. Peranakan has long culinary history, a fusion of Chinese and Malay influences. His forte is French, Singapore Street Food and Straits Chinese Cuisine.

From an abundance of bestselling Singaporean specialities at his restaurant, he shall be serving the following at Colonnade -

• Chilli Crab Mee Goreng, Chilli Crab Pasta, Seafood or Chilli Crab Omelette
• Fish or Seafood Otah, Chicken or Beef Satay, Stir-fried Hokkien Prawn Noodles, Prawn Noodles
• Soup, Bak Kut Teh, Chicken with Black Nuts, Nonya Seafood Noodles, Sambal Fishes
• For this promotion, Chilli Crab or Chilli Prawns, Chicken Satay, Bak Kut Teh, Stir-fried
• Prawn Noodles, Seafood Otah, Nonya Seafood Noodles, Sambal Fishes in Banana Leaves. 
  

Paul was previously a private chef cooking for Singaporean Ministers and the President, both in their homes or at restaurants in which he was working.  He produces his very own recipes of sauces and represents Singapore globally. Currently his sauces are made in Singapore and distributed in China, USA, Hong Kong and the Philippines.

This is a unique opportunity for discerning connoisseurs to sample his very special cuisine, and to taste his sauces at Colonnade, The Sukhothai Bangkok from 20-25 August.

For reservations, please call 66 (0) 2344 8888 or Email: promotions@sukhothai.com

20^TH AUGUST (SUNDAY) – BRUNCH MENU
ACTION STATION

Singapore Laksa

Prawns, Shredded Chicken, Quail Eggs, Fish Cakes

Authentic Singapore Chilli Crabs

Live Mud Crabs, Sweet & Savoury Tomato Chilli Sauce, Mini Mantou

Singapore Satay

Marinated Chicken in Satay Spices

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

21^ST AUGUST – 25^TH AUGUST (MON-FRI) – LUNCH MENU
ACTION STATION

Singapore Laksa

Prawns, Shredded Chicken, Quail Eggs, Fish Cakes

Authentic Singapore Chilli Prawn

White Prawn, Sweet & Savoury Tomato Chilli Sauce, Mini Mantou

Singapore Satay

Marinated Chicken in Satay Spices

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

21^ST AUGUST – 25^TH AUGUST (MON-FRI) – DINNER MENU
ACTION STATION – BUTLER SERVICE PASS 

ROTATION A

Singapore Chilli Prawns

Butterfly Prawns, Sweet & Savoury Tomato Chilli Sauce, Mini Mantou

ROTATION B

Steamed & Seared Carrot Radish Cake

Hokkaido Scallop Sauce

BUFFET HOT DISHES

ROTATION A

Chicken “Sioh”

Braised Chicken in Tamarind & Coriander gravy

Sayur Lodeh

Braised Cabbage, Long Beans, Egg Plants, Bean cake

Nonya Seafood Fried Rice

Egg Rice with Seafood in Nonya Sambal Onion

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

ROTATION B

Beef Rendang

Rich & tender Beef in Exotic Rendang Spices

Nonya Chap-Chai

Braised Cabbage, Fermented Soya Beans, Mushrooms, Carrots

Chilli Crab & Seafood Mee Goreng

Stir-fried Yellow noodles with Seafood in Chilli Crab Sauce

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

ROTATION C

Itek Tim

Poached Duck Broth, Tomato, Preserved Mustard Plant, Cabbage

Singapore Hokkien Prawn Noodles

Stir-fried Yellow noodles, Prawn Broth, Pork Belly, Fish Cake & Sprouts

Pork Belly “Pongteh”

Traditional Stewed Pork in Fermented Soy Bean Sauce

Bak-Kut-Teh

Meaty Pork Ribs Simmered in broth of herbs and spices

A LA CARTE DISHES (UNLIMITED SERVINGS)

Seafood Otah Tart

Scallops, Prawns, Snapper, Laksa Spices

Fillet of Cod

Baked in Assam Fish Spices

Please scroll down for Chef Miguel Cobo’s tasting menu with wine paring.

UNO MAS’s Exclusive Spanish Dinner with Michelin-Starred Guest Chef Miguel Cobo, 10 August 2017

Join us for an exclusive Spanish dinner at UNO MAS restaurant, as we welcome Miguel Cobo, Michelin-Starred Guest Chef from acclaimed restaurant Cobo Vintage in Spain, who has been in the culinary field for over 10 years and awarded a Michelin star in 2016, on Thursday, 10 August 2017 at UNO MAS restaurant, Centara Grand  at CentralWorld,  for one night only!

The special  eight-course  menu includes highlights such as Corn nut cookie served with creamy foie gras and preserves, Marinated salmon served with Sanbaizu sauce, avocado cream and pickles, Lobster royale served with shitake dashi, Gillardeau oyster served with sour apple soup, cucumber and celery frost, Preserved tuna served with devil sauce and passion fruit gel, Glazed Iberian pork jowl served with salted yolk and creamy tubers, Roasted monkfish served with black olive marinade and crustacean ‘Pil Pil,’ Iberian ‘Presa’ pork served with ginger and nori seaweeds, Thai panna cotta served with coconut ice cream and yuzu gel and Apple, orange and mango.

Join us for an intimate evening of phenomenal food perfectly paired with the finest Spanish wines. A not to be missed culinary experience . The dinner is priced at THB 4,500++ per person (food and wine pairing.)  For more information, please call 02-100-6255 or email: diningcgcw@chr.co.th or make your reservations online at www.unomasbangkok.com

THE CHAMPAGNE MASTERCLASS AT THE ST. REGIS BANGKOK FROM PIPER-HEIDSIECK & CHARLES HEIDSIECK 

The St. Regis Bangkok, together with Wine Direct Thailand and Master of Wine, Ned Goodwin MW, is presenting The Champagne Masterclass, on Friday 4th August 2017,  from 7:00pm – 10:00pm.

 On Friday 4th August 2017, The St. Regis Bangkok, in conjunction with Wine Direct Thailand, together with Master of Wine, Ned Goodwin MW, present the most luxurious and exclusive learning experience from the most awarded Champagne Houses in the world: Piper-Heidsieck & Charles Heidsieck.

From 7:00pm until 10:00pm, guests can join a tasting journey of Champagne excellence and quality. Light bite delicacies and soft drinks will be served during registration and reception, before a 90-minute masterclass, in exquisite Champagnes, begins. The Piper-Heidsieck & Charles Heidsieck Champagnes, in question, will include five from each house:

1. Piper-Heidsieck Rare Millésime 2002

2. Piper-Heidsieck 2006 Vintage Brut

3. Piper-Heidsieck Cuvée Brut

4. Piper-Heidsieck Cuvée Sublime

5. Piper-Heidsieck Rosé Sauvage

6. Charles Heidsieck Blanc Des Millénaires Millésime 1995 Vintage

7. Charles Heidsieck Millésime 1999 Vintage Rosé

8.  Charles Heidsieck Millésime 2005 Vintage Brut

9.  Charles Heidsieck The Brut Réserve

10. Charles Heidsieck Rosé Réserve

From 9:00pm until 10:00pm, attendees will be able to consult with the experts, during a question-and-answer session and wine tasting. A private sale will also take place at this time, concluding at 10:00pm.

The price for this indulgent and unique event is THB 2,000++ per person, including The Champagne Masterclass and wine tasting.  The dress code for the event, at The St. Regis Bangkok, is: a Touch of Red & the Finesse of Black.

The full evening’s itinerary includes:

7:00-7:30pm – Registration & Reception

7:30-9:00pm – Welcome Speech by Khun Julalak and Khun Thawatchai

The Champagne Masterclass by Mr. Ned Goodwin, Master of Wine

9:00-10:00pm – Q&A, Wine Tasting & Private Sale

This event represents a rare opportunity to learn about the distinguished Champagnes from Piper-Heidsieck & Charles Heidsieck, under the tutelage of the well-accomplished and internationally acclaimed Master of Wine, Ned Goodwin.

For reservations and further information on The Champagne Masterclass at The St. Regis Bangkok on 4th August 2017, call +66-2207-7777, or email fb.bangkok@stregis.com and visit www.stregis.com/bangkok. For table bookings and your advance reservation of a Johnnie Walker Private Cabinet or for more information on the House of Walker Membership, please call Tel. +66 2207 7777 or email fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

For Chef Stefan Heilemann’s complete degustation menu, please scroll down.

Vertigo TOO hosts Chef Stefan Heilemann of Two Michelin-Star restaurant ECCO
29 July – 1 August 2017

For a limited time, guests at Banyan Tree Bangkok’s sky-high dining venue can experience the Michelin-starred exquisite craftsmanship of celebrated German Chef Stefan Heilemann of storied Swiss table ECCO in Zurich.

Chef Stefan will serve guests his world-class, Michelin-star fare at Banyan Tree Bangkok’s Vertigo TOO for 4 days only—from 29 July – 1 August. An exclusive engagement that gives diners a rare opportunity to taste gourmet fare from a chef who has refined his culinary craft among European masters.

The Stuttgart-born Heilemann trained for a decade at the renowned Traube Tonbach hotel in Germany’s Black Forest region, half that time in the hotel’s legendary restaurant Schwarzwaldstube — which holds the distinction of being Europe’s longest-standing three Michelin-star eatery.

His cooking has been described as “Brutally Seductive” and “Dishes of the Gods”, and now Banyan Tree is proudly featuring Chef Stefan’s inimitable cuisine in this should-not-miss showcase of culinary delights.

For reservations and further information, please contact hostesses-bangkok@banyantree.com or call 02-679-1200.

French Michelin-Starred Chef Sylvain Sendra
from Itinéraires Restaurant in Paris returns once again!
VIE Hotel Bangkok and V Villas Hua Hin, 26^th – 29^th July 2017

Back by popular demand, one and only Michelin-starred Chef Sylvain Sendra, chef and owner of Itinéraires Restaurant in Paris, France, returns for four days of sheer culinary pleasure this July, once again displaying his innovative talent, celebrated skills and precision techniques exclusively at La VIE – Creative French Cuisine and VILLAZZO restaurant at VIE Hotel Bangkok and V Villas Hua Hin, MGallery by Sofitel.

Due to his hot profile, and the overwhelming praise and demand from his fans, Michelin-starred Chef Sylvain Sendra can make only a short visit to Thailand to present four days of a tantalizing 3-course Set Lunch at La VIE – Creative French Cuisine and a 6-course Set Dinner for both hotels’ restaurants.

26^th – 28^th July 2017: La VIE – Creative French Cuisine in VIE Hotel Bangkok, MGallery by Sofitel.

29^th July 2017: VILLAZZO restaurant in V Villas Hua Hin, MGallery by Sofitel.

For more details and reservations, please contact:
Ms. Sudarat via 083-820-4224 or Mr. George 081-9100280 E-mail: afbm@viehotelbangkok.com

3-Course Set Lunch (Only at La VIE – Creative French Cuisine in VIE Hotel Bangkok)
THB 2,500 net per person for food only
THB 4,000 net per person for food and wine pairing

Apéritif : Taittinger, Champagne Cuvée Prestige, NV

Amuse-bouche

Starters

Soft Poached Egg, Hazelnut, Mushroom Cappuccino
Taittinger, Champagne Cuvée Prestige, NV

Mains

Slow cooked Cod, Radish, Peanuts and Petit Pois “a la Française” Domaine René Rostaing Côte-Rôtie, Ampodium, Rhône, France 2012

Dessert

Cocktail of Sweet and Green Mango, Banana Panacotta, Coconut Mousse and Espelette Pepper

6-Course Set Dinner for both Hotels’ Restaurants
THB 5,500 net per person for food only
THB 7,500 net per person for food and wine pairing
Dinner is served at 7 pm. (at La VIE – Creative French Cuisine in VIE Hotel Bangkok)
Dinner is served at 6.30 pm. (at V Villas Hua Hin, MGallery by Sofitel)

Apéritif : Taittinger, Champagne Cuvée Prestige, NV

Amuse-bouche

Vanilla-scented Cauliflower Cloud, Vanilla Salt

Starters

Garden Salad
Roasted Almonds and Alsace Bacon Emulsion

Soft Poached Egg, Hazelnut, Mushroom Cappuccino
Taittinger, Champagne Cuvée Prestige, NV

Mains

Slow cooked Cod fish, Radish, Peanuts and Petit Pois “a la Française”

Challans Duck, Beetroot, Raspberry, Marsala
Domaine René Rostaing Côte-Rôtie, Ampodium, Rhône, France 2012

Dessert

Cocktail of Sweet and Green Mango, Banana Panacotta, Coconut Mousse and Espelette Pepper

Michelin-Starred Chef Sylvain Sendra 

Chef Sylvain Sendra: Hailing from acclaimed “food capital of the world” Lyon, in France, Sylvain completed his studies at Vatel Institute Culinary School and started his culinary career path at the famous Hotel Byblos Saint-Tropez in the south of France. His experience widened through working with 2-Michelin Star chef Jean Marc Delacourt who was honoured as Meilleur Ouvrier de France in 1991, at Château de La Chèvre d’Or (a castle turned hotel), under the Relais & Châteaux luxury hotels group.

Sylvain then moved to London to work with Chef Alexis Gauthier (1-Michelin star) at Roussillon restaurant (Chef Alexis is the former chef of the famous 3-Michelin Star Chef Alain Ducasse’s restaurant Louis 15 in Monaco).

Back in Paris, he started a new trend with his “Parisian tapas” concept for an investor which was a huge business success. At age 24, he and his wife, Sarah, opened pocket-sized, 26-seat bistro, “Le Temps au Temps”, widely praised by the media. In May 2008, the Sendras, feeling the need to move further, opened Itinéraires with a focused menu incorporating unique culinary inspirations Sylvain acquired from his long-distance travels, such as to Japan and Peru, which has been described as offering “a great snap shot of the best of contemporary French bistro cooking”. Itinéraires achieved its first Michelin star in 2013 after four years of laudatory reviews from gourmets around the world, including a highly respectable mention in The New York Times and recently in Time Out Paris.

Some of his recent significant awards include:

• 2008, Winner of the “Rising Stars of Gastronomy“ contest organized by Champagne Jacquart
• 2009, elected Best Bistro of the 5th District of Paris by the famous restaurant guide Gault & Millau
• Elected as Best Bistro of the year by American Gourmet Magazine
• 2010, Winning team of the first prize of the Oloron Sainte-Marie Culinary Photography Award
• Year 2013, 1^st Michelin Star https://restaurant.michelin.fr/3tszvle/itineraires-paris-05

Please scroll down for Chef Sylvestre Wahid’s 2-Michelin star lunch & dinner menus.

2-Michelin-Starred Chef Sylvestre Wahid of L’Hôtel Thoumieux in Paris, France, set to delight diners at Jojo, The St. Regis Bangkok, from Tuesday 27^th June to Saturday 1^st July 2017.

From his eponymous two-Michelin-Star restaurant, at L’Hôtel Thoumieux, in Paris, Chef Sylvestre Wahid is all set to grace the kitchen at Jojo Restaurant, in The St. Regis Bangkok, during the last week June.

Discerning diners will delight as he serves up a gourmet vision in French haute cuisine. Chef Sylvestre has created set menus for lunch and dinner, including a delectable amuse-bouche:

7-Course Lunch Menu: THB 3,800++ (plus THB 2,500++ for wine pairing)

8-Course Dinner Menu: THB 5,800++ (plus THB 3,000++ for wine pairing)

Chef Sylvestre’s signature style draws on the highest quality ingredients and the utmost care and attention to every aspect of each intricately crafted dish. The seven- and eight-course menus have optional wine pairings, to further enhance this dining spectacle. The guest experience, under Chef Sylvestre’s culinary hand, is a carefully nurtured and memorable affair.

Pakistan-born Sylvestre Wahid was raised in France from the age of nine, and paved his culinary path through notable and Michelin-starred establishments in France. His illustrious career includes the esteemed Cheval Blanc in Nimes, under Thierry Marx, and also Alain Ducasse at the Essex House in New York City, as well as the two-Michelin-Star restaurants Oustau de Baumanière, in Baux-de-Provence, and Le Strato, in Courchevel, before earning his own two Michelin Stars at Sylvestre Restaurant inL’Hôtel Thoumieux, Paris, France.

From 26^th June to 1^st July, visiting Chef Sylvestre Wahid serves gourmet degustation menus for lunch and dinner at Jojo Restaurant. Limited seating is available per service.

For reservations, please call +66 2207 7777, e-mail fb.bangkok@stregis.com or visit www.stregisbangkok.com. Connect with St. Regis Bangkok on Facebook, Instagram, and Twitter.

two michelin-star french dining
with chef sylvestre wahid

LUNCH MENU

Amuse-Bouche

Quivering Cucumber Water, Quinoa Chips

A perfect balance of Negroni

****

Refreshing Crab Meat, Avocado, Broccoli, Caviar

Pitars Prosecco Brut Millesimato DOC 2015, Italy

****

Braised Cauli_ower, Curry Leaves, Goji Berries,

Fresh Horseradish, Milk Glaze

Cantina Terlano-Kellerei Terlan

Winkl Sauvignon Blanc 2015, Italy

****

Langoustine Royale, Sea Lettuce, Marine Plankton,
Bataks Berries, Caviar

Domaine Houchart Côtes de Provence Rosé 2015, France

(SUPPLEMENT DISH THB 2,000++)

 ****

Steamed Seabass, Tamarind, Black Garlic,

Raw Chopped Razor Clam

Domaine Chêne Mâcon-Villages Chardonnay 2014, France

****

Roasted Pigeon Filet, Glazed Turnip,

Glazed Beetroot, Lavender Jus

Casanava Di Neri Rosso Di Montalcino 2013, Italy

****

Champagne Cristalline, Glazed Grapefruit,
Crispy Vanilla

****

French ‘Menton’ Lemon, Crunchy Shell,

Sea Lettuce, Wakame

Grand Marnier Orange Liquor and Cognac, France

7-Course Lunch Menu at THB 3,800++

Plus Wine Pairing at THB 2,500++

two michelin-star french dining
with chef sylvestre wahid

DINNER MENU

Amuse-Bouche

Quivering Cucumber Water, Quinoa Chips

A perfect balance of Negroni

****

Refreshing Crab Meat, Avocado, Broccoli, Caviar

Pitars Prosecco Brut Millesimato DOC 2015, Italy

****

Braised Cauli_ower, Curry Leaves, Goji Berries,

Fresh Horseradish, Milk Glaze

Cantina Terlano-Kellerei Terlan

Winkl Sauvignon Blanc 2015, Italy 

****

Langoustine Royale, Sea Lettuce, Marine Plankton,
Bataks Berries, Caviar

Domaine Houchart Côtes de Provence Rosé 2015, France 

****

Steamed Seabass, Tamarind, Black Garlic, Raw Chopped Razor Clam

Domaine Chêne Mâcon-Villages Chardonnay 2014, France

****

Roasted Pigeon Filet, Glazed Turnip,
Glazed Beetroot, Lavender Jus

Casanava Di Neri Rosso Di Montalcino 2013, Italy

****

Champagne Cristalline, Glazed Grapefruit,
Crispy Vanilla

 ****

French ‘Menton’ Lemon, Crunchy Shell,
Sea Lettuce, Wakame

Grand Marnier Orange Liquor and Cognac, France 

8-Course Dinner Menu at THB 5,800++

Plus Wine Pairing at THB 3,000++

All prices are in Thai Bath, subject to 7% VAT 10% service charge.

Sanpellegrino and Acqua Panna present Sühring’s German gastronomic cuisine at PRU restaurant, Trisara Phuket on 16-17 June

Sanpellegrino, the ambassador of fine dining, will present the best of modern German cuisine from the Bangkok restaurant Sühring at PRU, Phuket’s renowned farm-to-table restaurant at the Trisara beachfront resort in Phuket, on 16 and 17 June, 2017.

The price per person is THB 2,900++ for food only, and THB 3,900++ for the option in which carefully selected German wines are served with each course.

The event is part of the Fine Dining Lovers Guest Chef Series initiated by Sanpellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. This series brings renowned chefs to Thailand from top dining destinations around the world, and also showcases top chefs from Thailand’s own creative restaurant scene.

PRU stands for “Plant, Raise & Understand”, the philosophy that governs the restaurant’s own farm in Phuket, where the team plant their own vegetables, herbs and fruits, grow their own mushrooms, and raise their own animals. The team also churns their own butters, creates plates from driftwood and recycles food waste. At the helm of the kitchen is Jim Ophorst, Thailand’s contestant for the San Pellegrino Young Chef Award 2016, who transforms the locally sourced ingredients into inventive European cuisine.

Sühring is owned by twin brothers Thomas and Mathias Sühring, who are from Germany and who began to form their ambition to become chefs when they spent their annual school holidays on their grandparents’ farm, where they became interested in techniques such as fermentation, pickling, smoking, drying and curing, which are rooted in the German tradition.

Thomas and Mathias then went on to work in European Michelin-starred restaurants before moving to Thailand, where in Bangkok’s Chongnonsi district they opened Sühring in the early part of 2016.  The restaurant has quickly won several awards, including being ranked number 13 in Asia’s Best Restaurant listing for 2017.

At Sühring, the two brothers showcase the best of modern German fare inspired by childhood memories and family recipes, all elevated to the level of haute cuisine and combining the essence of traditional dishes with contemporary Central European influences.

At PRU, the menu begins with a selection of eat-with-your-fingers food, including a choice of Berlin street food, before appetisers of 24-hour-cured ocean trout, and a dish that the twins describe as Brotzeit Picnic are served. The two appetiser courses are accompanied by a 2016 Weisburgunder Juwel from Juliane Eller, and a 2015 Welschriesling Freyheit from Heinrich.

The menu then moves on to a regional German dish named Leipziger Allerlei, which is said to have been invented in Leipzig after the Napoleonic wars and which is made from peas, carrots, asparagus, morels and crayfish, the twins sourcing their crayfish from Chiang Mai. A 2014 Rielsing Spatlese Trocken from Koehler-Ruprecht accompanies this course.

Next comes a dish of soft egg noodles sprinkled with summer truffle, accompanied by a 2015 Rielsing Gaisberg from Stagard.

The main course is Hungarian duck, aged for seven days and served with braised onion and smoked shitake. Accompanying this course is a 2013 Pinot Noir Select from Fritz Wieninger. Dessert is a traditional rhubarb and sorrel apfelstrudel, accompanied by a 2012 Beerenauslese Cuvee from Kracher.

For further information and bookings for the special two-day event at PRU, email pru@trisara.com, or phone +66 76 310 100. Guests are also welcome to stay for the weekend at Trisara, Phuket’s most luxurious pool villa resort and enjoy a special 40% discount on hotel suites and villas by using promotion code “SP40” when booking on www.trisara.com for stays between 16-19 June.

Sanpellegrino initiated the Fine Dining Lovers Guest Chef Series to feature renowned chefs from top dining destinations around the world, bringing top-notch epicurean experiences to diners in Thailand. Sanpellegrino is dedicated to promoting the fine dining scene through top-class dining events, as well as on Finedininglovers.com, an online magazine sponsored by S.Pellegrino and Acqua Panna that congregates an inspiring and engaging community to which the brands are intrinsically linked.

For more inspiration on food and wine trends, stories, profiles and videos around the world visit Fine Dining Lovers, an online magazine sponsored by SanPellegrino and Acqua Panna. www.finedininglovers.com