WORLD CHAMPION PASTRY CHEF MASANORI HATA PRESENTS AFTERNOON TEA AT THE AUTHORS’ LOUNGE
A limited-time residency at Mandarin Oriental, Bangkok from 26 March to 25 April 2026 brings Chef Masanori Hata’s pastry artistry to the historic setting of The Authors’ Lounge.

Mandarin Oriental, Bangkok welcomes World Champion Pastry Chef Masanori Hata, winner of the Coupe du Monde de la Pâtisserie, for a limited-time residency at The Authors’ Lounge, presenting an afternoon tea that showcases his signature artistry and delicate balance of flavour.

Available from 26 March to 25 April 2026, this special collaboration introduces guests to Chef Hata’s pastry creations through a selection of savouries, warm scones and desserts. Recognised internationally for his disciplined technique and thoughtful approach, Chef Hata brings his distinctive style to one of Bangkok’s most celebrated afternoon tea settings.

The experience begins with a sorbet course featuring Floating Island with Bourbon vanilla ice cream and sea-salted caramel, offering a gentle introduction to the afternoon tea that follows.

Guests may then enjoy a selection of tea sandwiches, including Boston lobster with tartare sauce, beef pastrami with potatoes and sour cream, yellow curry bread sandwich with celery heart and egg salad, smoked salmon with horseradish and cucumber, and coronation chicken salad with black olives.

The afternoon tea continues with warm plain and raisin scones, served with seasonal house-made jams and a choice of Devonshire clotted cream, mascarpone or butter.

Chef Hata’s pastry selection includes Lemon Mint Pie, Hazelnut Milk Chocolate Cake, Pistachio Griotte Cake, Apricot and Pistachio Macaron, Hazelnut Praline and Caramel Petit-Beurre Dulcey, and a Brioche Roll with Pear Compote and Jasmine Cream.

Served within the historic surroundings of The Authors’ Lounge, the experience reflects Mandarin Oriental, Bangkok’s long-standing connection with visiting culinary talents and the traditions of afternoon tea that have been part of the hotel’s story for generations. As Mandarin Oriental, Bangkok celebrates 150 years, the collaboration with Chef Masanori Hata continues the hotel’s tradition of welcoming distinguished guest chefs.

Afternoon tea is priced at THB 1,980++ per person, or THB 2,680++ per person including a glass of Champagne.

Afternoon Tea by World Champion Pastry Chef Masanori Hata will be available from 26 March to 25 April 2026 at The Authors’ Lounge, Mandarin Oriental, Bangkok.

For reservations or enquiries, please call +66 (0) 2 659 9000 or email restaurants-mobkk@mohg.com. For more information, visit mandarinoriental.com/Bangkok.

THE REUNION RETURNS
1-Michelin Star Signature Bangkok and Executive Chef Thierry Drapeau welcome Michelin chef friends for the fourth edition of THE REUNION. This year’s 3-night event features four renowned Michelin chefs, a collaborative 8-course menu with wine, and spectacularly fusion of flavours from France, Mexico, Singapore and Thailand 

1-Michelin Star Signature Bangkok Restaurant is thrilled to announce the return of The Reunion, taking place on 2-4 April, 2026 at Signature Bangkok. The Reunion 4.0 is the fourth edition of The Reunion, an annual gastronomy experience which brings together top Michelin starred chefs from different backgrounds to create a unique tasting menu.

Headlining this year’s event are Chef Thierry Drapeau from France and Thailand; Chef Naatali Jean Baptiste from France;  Chef Enrique Casarrubias from France and Mexico; and, Chef Laurence Tan from Singapore. Together, the chefs represent French, Mexican, and pan Asian cuisine—three distinct culinary traditions. Each chef will contribute two courses to an 8-course menu, creating a tapestry of bold, innovative flavours over three evenings of incredible gastronomy.

The Reunion 4.0 will be held at 1-Michelin Star Signature Bangkok, situated on the 11th floor of VIE Hotel Bangkok – MGallery Collection with stunning city skyline views. The 8-course menu with mini wine pairings is offered at THB 6,800++, and limited seats available. Guests are encouraged to book early via  https://shorturl.at/uT9jW

REUNITING MICHELIN FRIENDS & GLOBAL FLAVOURS

Signature Bangkok Executive Chef Thierry Drapeau founded The Reunion series in 2022 to gather his chef friends and colleagues for a collaborative, concept-driven gastronomy experience. The series has been a resounding success and is one of Bangkok’s most anticipated culinary events.

The Reunion 4.0 celebrates the ‘multinational universe’. Each chef will contribute courses to the menu, infusing the experience with their unique local and global perspectives. For this year’s edition, Chef Thierry invited chefs representing France, Mexico, and Asia. Although each chef is from a distinct culinary background, they are long-term friends and colleagues. They are excited to reunite at Signature Bangkok and participate in this first-ever collaboration.

MEET THE CHEFS of THE REUNION 4.0

On three consecutive nights, from 2-4 April, The Reunion 4.0 will feature an 8-course menu with mini wine pairings. Each chef will oversee two courses, bringing to the table their unique flavours and stories.

Chef Thierry Drapeau — France & Thailand

Chef Thierry leads the culinary vision at 1-Michelin star Signature Bangkok, where he continues to shape and evolve his innovative modern French and floral cuisine. Chef Thierry’s “cuisine of the soil” approach emphasises terroir, premium, story-driven ingredients, and stunning presentations. Chef Thierry’s first restaurant Logis de la Chabotterie, in Saint-Sulpice-le-Verdon, Loire Valley, held on to its 2-Michelin star status for nine consecutive years. Always keen to develop his skills and collaborate with others, Chef Thierry began the Reunion gastronomy series in 2022.

Chef Jean-Baptiste Natali — France

A distinguished French chef renowned for his innovative approach and commitment to sustainability, Chef Jean-Baptiste is one of Chef Thierry’s oldest friends. At 27 years of age, he became the youngest chef in France to earn a Michelin star—an accolade he has proudly maintained for 23 years. Chef Natali’s cuisine style is rooted in authentic French culinary techniques, characterized by meticulous attention to detail and a deep respect for ingredients. With over three decades of international experiences, Chef Natali brings a broad range of global influences, creating a unique and innovative dining experience.

Chef Laurence Tan — Singapore 

Chef Laurence is the Executive Chef at 1-Michelin Star JAG, a contemporary French restaurant in Singapore. Chef Laurence’s style of cuisine marries classic French techniques with an innovative approach to flavour and presentation. At JAG, Chef Laurence approached the restaurant’s vegetable-centric approach by enhancing French techniques, highlighting bolder flavors, and adding subtle local influences. Chef Laurence’s pioneering work on plant-based cuisine deeply impressed Chef Thierry, who immediately invited the Singapore-based chef to be part of The Reunion 4.0. This is Chef Laurence’s first time participating in a culinary event in Thailand.

Chef Enrique Casarrubias — México

Originally from Mexico City, Chef Enrique Casarrubias calls Paris home. He is the founder and head chef of 1-Michelin Star OXTE, which is the first French-Mexican fine dining restaurant to receive a Michelin star. Chef Enrique style of cuisine that merges the warmth of Mexican tradition with French haute cuisine. Childhood flavours of spices, chiles, and herbs are reimagined through the lens of French training, and each plate is an attempt to find harmony between his two worlds. Chef Theirry was first introduced to Chef Enrique through mutual friends, and the two bonded over shared pursuit of depth, complexity, and elegance in the kitchen.

THE REUNION 4.0 | GLOBAL FLAVOURS : THE DETAILS
2, 3, and 4 April 2026
6:00 to 10:00 PM  | THB 6,800++
Early Bird 10% OFF when booking before 15 March.
**Limited Seats Available
Book now > https://shorturl.at/uT9jW
Add us on LINE >https://lin.ee/J9ewZ9z 

A Royal  Summer Tradition  Revisited Khao Chae at  Mandarin  Oriental, Bangkok  Available from 16 March to 15 May 2026
At The Mandarin Oriental Shops – Siam Paragon | Gaysorn Village | The Emporium | Park Silom

As Thailand enters the warm months, Mandarin Oriental, Bangkok marks the season with the return of Khao Chae, one of the Kingdom’s most cherished summertime dishes. Long associated with the Thai summer and the Songkran season, this refreshing dish offers a moment of respite from the heat while celebrating the traditions of Thai cuisine.

Khao Chae traces its origins to the royal courts of Siam, where jasmine rice immersed in chilled floral water was served alongside carefully prepared condiments. The dish became a seasonal ritual, offering refreshment, while the accompanying savoury condiments demonstrated the intricate balance and skill that define Thai cuisine.

At Mandarin Oriental, Bangkok, this tradition continues with careful attention to preparation and presentation. For this year’s edition, Chef Pom Phatchara presents a rendition inspired by recipes passed down through generations.

Jasmine rice chilled in floral water is served with a selection of traditional accompaniments, each prepared to complement the dish’s refreshing character. Hand-carved seasonal vegetables complete the presentation, reflecting the attention and technique that shape this classic Thai dish.

Guests may choose from two presentation formats:

Khao Chae Classic Box
Prepared for one person, suitable as a seasonal treat or thoughtful gift. The celadon-toned box features an illustration inspired by the historic fa?ade of Mandarin Oriental, Bangkok.
THB 1,295 net

Khao Chae Pinto Set
Presented in a traditional tiffin pinto within a carrying case, this set for two offers a sharing experience rooted in Thai custom.
THB 2,890 net

Both sets are available at the following Mandarin Oriental Shops across Bangkok until 15 May 2026:

• The Mandarin Oriental Shop – Siam Paragon
• The Mandarin Oriental Shop – Gaysorn Village
• The Mandarin Oriental Shop – The Emporium
• The Mandarin Oriental Shop – Park Silom

As Mandarin Oriental, Bangkok celebrates 150 years of hospitality, Khao Chae reflects the living traditions that continue to shape the hotel’s culinary identity, where heritage is shared through dishes that remain part of Thailand’s seasonal table.

For more information or to place an order, please contact:
Mandarin Oriental, Bangkok
Tel: +66 (0) 2 659 9000
Email: mobkk-moshop@mohg.c

A Celestial Culinary Crossing and A Dialogue in Flavours with “The Amsterdam – Bangkok Passage” at Elements, inspired by Ciel Bleu

The culinary landscapes of Europe and Asia are set to align in a rare and radiant display of gastronomic mastery this March at Elements, inspired by Ciel Bleu of The Okura Prestige Bangkok. Marking a culinary milestone that promises to be the season’s most coveted reservation, this dialogue in flavours known as “The Amsterdam – Bangkok Passage” marks a historic residency where the spirit of the Netherlands meets the heart of Thailand. This exclusive two-night collaboration celebrates the creative union of Chef Arjan Speelman, visiting from the legendary Ciel Bleu of Hotel Okura Amsterdam, Chef Gerard Villaret Horcajo, the visionary force behind Bangkok’s own Elements, inspired by Ciel Bleu. Together, these two masters of the craft have orchestrated a narrative that transcends borders, offering a passage into the very soul of the Michelin-starred legacy on 27 and 28 March, 2026.

The experience is curated as two distinct movements, each offering a unique perspective on the chefs’ collaborative artistry. On Friday, 27 March 2026, guests are invited to an evening of heightened indulgence with a 5-course dinner designed for the true connoisseur.  This refined journey is seamlessly harmonised with three glasses of Champagne pairings, culminating in a sophisticated Cognac to beautifully accompany the dessert. While on Saturday, 28 March 2026, the passage continues with an expansive 7-course dinner, allowing diners to further explore the intricate depths of the chef’s seasonal inspirations and technical precision. This sensory odyssey bridges the crisp, clean aesthetics of the North Sea with the vibrant textured elegance of the East, presented with the quiet elegance and hospitality that defines the Okura legacy.

Set within the golden-hued, cantilevered sanctuary of Elements, inspired by Ciel Bleu, the atmosphere provides a breathtaking backdrop for this international crossroad. As the city lights of Bangkok begin to shimmer below, the restaurant becomes an intimate stage for an experience where tradition is reimagined and every detail is curated for the ultimate in epicurean pleasure. It is a rare opportunity to inhabit a world where every plate serves as a testament to the artisan’s touch and the profound beauty of global culinary dialogue.

“The Amsterdam – Bangkok Passage,” will be held on Friday, 27 March 2026 for an evening of 5-course experience inclusive of Champagne and Cognac pairings, is priced at Baht 5,500++ per person; while on Saturday, 28 March 2026 is an evening of 7-course journey for Baht 6,900++ per person. For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com
 

Banyan Tree Bangkok and S.Pellegrino Present HERitage Week: A Celebration of Women in Gastronomy 2026 A week-long celebration of female chefs, mixologists, wine and cheesemakers, showcasing heritage, creativity and the future of gastronomy across Banyan Tree Bangkok’s signature venues

Banyan Tree Bangkok, in association with S.Pellegrino, proudly announces the return of its acclaimed Women in Gastronomy event for 2026, celebrating the passion, strength and wisdom of women shaping today’s culinary and beverage landscape. Taking place from Monday 2 to Sunday 8 March 2026, the week-long programme unfolds across the hotel’s signature dining and rooftop venues, bringing together leading female chefs, mixologists and a winemaker for a series of thoughtfully curated experiences.

HERitage Week serves as a dedicated tribute to the women who act as the true guardians of flavour and tradition, recognizing their vital role in preserving timeless recipes and passing down culinary wisdom across generations. This concept spotlights the diverse contributions of women in the culinary scene—including chefs and mixologists – who are not only raising their voices and breaking barriers but also reinventing tradition through modern creativity. By reimagining classic techniques with respect for their roots, these women ensure that the heritage of Thai and global gastronomy remains relevant, actively shaping the future of food while creating new opportunities for the next generation of talent.

Sri’s Room Unveils Valentine’s Course Menu Inspired by Memory, Eastern Thai Flavours, and Shared Moments
Available 13–28 February 2026

This Valentine’s season, Sri’s Room invites couples and loved ones to slow down and share a thoughtfully composed Valentine’s Course Menu, available from 13–28 February 2026.

Priced at THB 2,200++ per person, the limited-time course is designed as a journey through Eastern Thai flavours, memories, and textures,  celebrating intimacy not through extravagance, but through care, balance, and the pleasure of eating together.

The Valentine’s menu opens with a sequence of refined small plates and sharing dishes, highlighting Eastern Thai ingredients such as cha-muang leaves, ripe mango, blue crab, and aromatic herbs, followed by a choice of robust main courses inspired by traditional Thai grilling and curry traditions. The experience concludes with a playful yet nostalgic dessert selection, balancing freshness, sweetness, and comfort.

Rather than focusing on a single romantic gesture, Sri’s Room’s Valentine’s offering reflects the restaurant’s philosophy: love expressed through shared food, conversation, and time spent at the table, echoing the warmth of home kitchens and the memories they hold.

Set within Sri’s Room’s intimate, retro-inspired space at Siam Paragon, the Valentine’s Course Menu is ideal for couples seeking a dining experience that feels personal, meaningful, and rooted in Thai culinary heritage.

Valentine’s Course Menu
Available daily from 13–28 February 2026
Price: THB 2,200++ per person

มันนอกชะมวงใน
Chamuang relish croquette with fermented sticky rice aioli

แสร้งว่ากุ้งมะม่วงสุก
Shrimp relish with mango croustade

หมั่นโถวแกงคั่วปูใบชะพลู
Crab with curry bao

เมี่ยงส้มโอ
Pomelo salad with condiments

ไข่ตุ๋นลิ้นวัวเผือกทอด
Beef tongue chawanmushi with fried taro

แกงนอกหม้อ
Chicken broth with assorted condiments

(Choose one type of curry)

• เป็ดย่างซอสแกงคั่วปลาย่าง – Grilled Duck breast with dried fish curry

• แกงพริกเนื้อ – Beef curry with pickles

• ปลาย่าง ซอสดำแกงพริก- Grilled Seabass with black curry

องุ่นซ่ากรานิต้า
Fizzy grape with Rosé wine granita

ข้าวเม่ากระยาคู ไอศกรีมไข่ผำ
Shredded rice grain with pandan and coconut milk topped with Wolffia ice cream

About Sri’s Room

Nestled within one of Bangkok’s major department stores, Sri’s Room offers a standalone restaurant space unlike any other. The design concept reimagines Sri Trat’s Bangkok tailoring shop — a blend of memory and imagination — with interiors that weave together reclaimed textures, Sino-Portuguese charm, and vintage flourishes.

The menu spans over 70 à la carte dishes, inspired by the flavours and food memories of Sri Trat’s youth. For a more exclusive experience, Sri’s Table, located on the second floor of the restaurant, also presents a seasonal chef’s menu that evolves seasonally, offering guests a relaxed and intimate chef’s table encounter.

The Sri’s Room food journey, which travels from the East to the Capital, reflects Wongwich Sripinyo “Ack”’s own unique taste. It’s a culinary tale that traverses borders, blending traditional flavors with the liberation of creative minds.

The bar program features seven signature cocktails, each inspired by the music of the 1970s and 1980s. These are paired with live entertainment, from background bands to roaming singers, creating an atmosphere that blends culinary artistry with a vibrant sense of nostalgia.

Contacts:

• Instagram: @srisroom

The Okura Prestige Bangkok Unveils a Symphony of Light:
Experience the Radiance of the New “Hanabi Afternoon Tea”

Up & Above Restaurant and Bar at The Okura Prestige Bangkok invites guests to transcend the city’s vibrant energy and surrender to a sanctuary of exquisite tranquillity with the debut of the “Hanabi Afternoon Tea.” Inspired by the Japanese literal translation for fireworks, ‘fire flowers,’ this new seasonal offering captures the breathtaking brilliance of a night sky illuminated by light and colour. The experience is envisioned as a meticulously curated journey, offering a luxury reprieve designed to mirror the ephemeral magic of Japan’s most celebrated displays through a refined afternoon of unwinding elegance. “Hanabi Afternoon Tea” will be available from 15 January 2026 onward.

This sophisticated offering is rooted in Japan’s profound respect for the seasons and the fleeting power of nature’s artistry. Upon entering the serene atmosphere of Up & Above Restaurant and Bar, the pace of the modern world recedes, replaced by a profound sense of tranquillity. Every detail of the experience has been considered, from the subtle Japanese aesthetic touches to the selection of premium seasonal ingredients. This intentional design encourages a complete sensory reprieve, allowing guests to pause and appreciate the beauty of the present moment, much like the awe-inspiring bloom of a firework against the velvet darkness.

The “Hanabi Afternoon Tea” is presented as a vibrant edible canvas, where culinary craftsmanship meets architectural beauty. Each creation is meticulously arranged upon a bespoke, artistic stand specifically designed to evoke the dual essence of a blossoming flower and a radiant burst of light. This visual masterpiece transforms a traditional ritual into a celebration of colour, inviting patrons to appreciate the artistry of time through subtle symbolism and the explosive, vibrant flavours that define the season. The culinary narrative of the collection speaks a gentle poetry, delivering a sophisticated harmony of textures and nuanced notes. The menu highlights spectacular seasonal flavours in both savoury and sweet creations.

The savoury selection captures attention with its complex pairings. The ‘Uni with chestnut and miso’ tartlet offers a rich, creamy, and oceanic burst of sea urchin perfectly grounded by the earthy sweetness of chestnut and the depth of miso. The refreshing twist of ‘Chiang Mai Orange and Bael fruit tartlet;’ and the aromatic ‘Salmon and Togarashi and grape tomato.’ The ‘Pineapple with Mentaiko Mayo and Tobiko’ delivers a thrilling contrast of the sweet tropical acidity of pineapple is lifted by the slightly spicy, intensely umani flavour of the mentaiko-infused mayonnaise, studded with the subtle pop of Tobiko flying fish roe.

The array of delicacy providing sweet poetry with an intriguing Japanese narrative, introduces captivating creations such as the ‘Bon Bon Miso and Pomegranate,’ playing miso’s saltiness against the bright, tart burst of pomegranate, and the textural marvel of the ‘Goma Raspberry and Mochi Madeleine,’ where fragrant black sesame (goma) and tart raspberry are woven into the delicate French cake, infused with the satisfying chewiness of mochi. Traditional Japanese citrus essence brightens the experience in the ‘Yuzu Dango,’ tender, chewy rice dumplings infused with the highly prized, aromatic yuzu; and the elegant ‘Vanilla Citrus Scones,’ served warm with homemade fruit preserve and rich clotted cream. “Sense of Koyo Afternoon Tea” is an engaging and unforgettable sensory escape.

The ‘Hanabi Afternoon Tea,’ is priced at Baht 2,200++ per set of two persons. Immerse yourself in the tranquility of winter elegance at Up & Above Restaurant and Bar, located on the Floor 24 of The Okura Prestige Bangkok, from 15 January 2026 between 14:00 hrs. t0 17:00 hrs. daily. For more information, please call +66 (0) 2 687 9000 or email: upandabove@okurabangkok.com

New Monthly Moules-Frites Night at VIVIN Suk 22 Launches With Valentine’s Special this 13th and 14th February An All-You-Can-Eat Mussels & Fries Experience for February

VIVIN, the restaurant-grocery brand synonymous with natural, local, and artisanal, is introducing a new recurring monthly special, a well-loved Belgian-French dish, “Moules-Frites.”

Moules-Frites is a classic Belgian-French dish of steamed mussels, typically cooked in white wine with garlic and herbs or beer. It’s served with crispy golden fries for dipping into the rich, aromatic broth, and enjoyed with a chilled beer.

This Valentine’s season, VIVIN Suk 22 at VIVIN Sukhumvit 22 invites guests to step away from predictable candle-lit dinners and into a more indulgent, convivial celebration of food. Moules-Frites Night at VIVIN Suk 22 will take place over two nights, Friday 13 (Valentine’s Eve) and Saturday 14 February (Valentine’s Day), from 6:00–9:00 PM.

Designed for couples, friends, and anyone who would rather savour Valentine’s Day over three hours of all-you-can-eat steaming pots of freshly prepared, hand-picked local Thai green mussels, the experience is paired with homemade, hand-cut fries made from local organic potatoes, fried in duck fat.

The event will be held across the second and third floors of VIVIN’s newest location, a renovated heritage wooden home that has quickly become a destination for cultural site lovers, featuring photogenic, cosy corners filled with Thai vintage artefacts.

Drawing inspiration from the traditional Belgian-French moules-frites, VIVIN’s version highlights quality sourcing and thoughtful preparation but with a Thai twist. The Mussels are served in traditional Thai baking pots “mhor ob” (หม้ออบ), accompanied by fries made from organic local potatoes, hand-cut and cooked in small batches in duck fat for depth and richness.

Guests may enjoy their mussels prepared in a selection of house styles, including:

• Mussels “Marinières” (white wine)

• Mussels “Marinières & crème” (white wine & cream)

• Beer-cooked mussels

  All recipes are prepared with sautéed onions, garlic, butter, parsley, and a subtle touch of Trang pepper, allowing the natural sweetness of the mussels to shine.

A Valentine’s Bonus

To mark the occasion, each couple (pair) booking will receive one complimentary local Thai craft beer, courtesy of Chiang Mai Beer, adding a celebratory touch to the evening.

While perfectly suited for Valentine’s Day, the event also welcomes non-Valentine’s Day diners, groups of friends, and anyone seeking a casual yet indulgent night out. With its communal format and generous servings, Valentine’s Moules-Frites Nights are designed to be festive rather than formal.

Event Details

• Event: Moules-Frites Night – Valentine’s Special Launch (All-You-Can-Eat)

• Dates: Friday 13 & Saturday 14 February

• Time: 6:00–9:00 PM

• Venue: VIVIN café grocery bistro – VIVIN SUK 22 branch

• Concept: All-you-can-eat premium Thai green mussels & homemade duck-fat fries

• Bonus: Any couple/pair that books, receives a Chiang Mai ale or soft drink each.

• Price: 690 THB net per person

  Booking Information
  VIVIN Suk 22 – café grocery bistro
  Friday 13 (Valentine’s Eve) and Saturday 14 February (Valentine’s Day) 099-614-0402
  LINE Official: @VIVINgrocery -  Deposit required!
  690 THB nett per person – deposit or pre-payment required.

Two-Michelin-Starred Collaboration at Alex Dilling at Lord Jim’s. With Alex Dilling and Gilad Peled  As part of its year-long 150th anniversary programme, Mandarin Oriental, Bangkok presents a six-course collaborative dinner at Alex Dilling at Lord Jim’s, served across five evenings.

As part of its year-long 150th anniversary programme, Mandarin Oriental, Bangkok presents the next chapter of Masters of the 150th: An Epicurean Journey with a collaborative dinner at Alex Dilling at Lord Jim’s.

From 3–8 February 2026, guests are invited to a six-course dinner by Alex Dilling, chef-patron of Alex Dilling at Hotel Café Royal, London, and Gilad Peled, Executive Chef of The Colonnade Restaurant at Mandarin Oriental Palace, Lucerne. The collaboration brings together two chefs whose approach is grounded in classical technique and guided by seasonality. This meeting of two chefs reflects Mandarin Oriental’s long-standing tradition of hosting the world’s most respected culinary figures across generations.

Chef Gilad Peled’s cuisine is rooted in French culinary tradition and shaped by a contemporary outlook, guided by local and seasonal ingredients. His work is marked by clarity of flavour and precision of technique, with careful attention to produce at every stage. This approach finds a natural point of dialogue with Chef Dilling’s modern classical cooking, creating a menu defined by craft rather than contrast.

Presented at the iconic riverside setting of Alex Dilling at Lord Jim’s, the six-course dinner reflects the individual perspectives of both chefs while forming a unified experience. Each course is composed with restraint, allowing technique and ingredients to lead.

The dinner is priced at THB 9,000++ per person for food only. Optional wine pairings are available. Dinner service begins from 6:30pm onwards. Seating is limited and advance reservations are warmly recommended via online booking, by telephone at +66 (2) 659 9000, or email at mobkk-adlordjims@mohg.com.

This collaboration forms part of Mandarin Oriental, Bangkok’s 150th anniversary programme, marking a legacy of hospitality, culinary exchange, and continued excellence.

About Alex Dilling at Lord Jim’s

Alex Dilling at Lord Jim’s marks an exciting new chapter at Mandarin Oriental, Bangkok. Helmed by two Michelin-starred chef Alex Dilling, this refined yet relaxed dinner experience blends French traditions with global flair. Signature dishes highlight open-fire grilling, French-inspired comfort food, and bold, sustainably sourced ingredients – including produce from the hotel’s own organic farm. The menu is designed for sharing, creating a convivial atmosphere perfect for modern diners who value flavour, story, and connection. A curated by-the-glass wine list and bespoke cocktails from The Bamboo Bar complement the experience. Supporting Chef Dilling is Chef George Kay, who brings his Michelin-honed expertise and passion to the role of Chef de Cuisine. A riverside destination where craftsmanship meets contemporary elegance.

Siam Kempinski Hotel Bangkok Starts 2026 with Exciting Culinary Collaborations Indulge in everything from new afternoon tea offerings to kitchen takeovers with celebrity chefs from the Maldives and Japan

CARNE DIEM GRILL Takeover by Dharshan Munidasa
22–25 January 2026 (17:30–24:00) at ALATi

Renowned as the master behind the Maldives’ best steakhouse, celebrity Chef Dharshan Munidasa brings CARNE DIEM GRILL to ALATi for four exclusive dinners. Widely respected within Asia’s 50 Best Restaurants circle, Chef Dharshan inspires many with his culinary philosophy and fusion of cultural influences. For his first-ever takeover of the ALATi kitchen, he brings CARNE DIEM GRILL to ALATi for four exclusive dinners from 22 to 25 January 2026, introducing his pioneering ‘Ignis Maximus’ charcoal grill, designed to showcase the power of fire. Inspired by Japanese yakitori grills, the oven reaches temperatures of up to 750 °C, enabling precise cooking that enhances both texture and flavour.

CARNE DIEM GRILL is an unconventional and avant-garde steakhouse whose concept has been made by Chef Dharshan Munidasa himself. With a game-changing cooking method that highlights meat, heat and salt, amplifying the flavours that require no sauce, resulting exactly like anywhere else—the taste diners refer to as “The Best Steak Ever”. Dharshan was also the mastermind behind the success of Sri Lanka’s most popular Japanese restaurant, Nihonbashi and Asia’s favourite Ministry of Crab.

The experience centres on Chef Dharshan’s philosophy of meat, heat and salt, with rare Westholme wagyu beef from Australia as the highlight of this exceptional dining experience. The menu is priced at THB 3,500++ per person, with a minimum of two persons required. Wine pairing is also available at THB 1,900++ per person and is recommended to elevate this exclusive experience.

Rogue Berry Afternoon Tea
5 January – 15 March 2026 (13:00–17:00) at 1897 Lounge

Enjoy the beauty of locally sourced strawberries from Royal Project in northern Thailand. The new ‘Rogue Berry’ Afternoon Tea, available until 15 March 2026 at 1897 Lounge, showcases the region’s winter plantations and seasonal bounty.

The menu features Type 80 strawberries, a variety originally brought from Japan in 1972 and now carefully cultivated in northern Thailand. Rich in nutrients and celebrated for their sweetness, these strawberries have become one of Thailand’s favourite fruits, with a meaningful social impact.

Highlights of the menu include white chocolate and strawberry mousse rocher, a strawberry-inspired éclair, strawberry pistachio entremets, a chocolate madeleine with strawberry compote and sakura jelly, and a strawberry tartlet with vanilla mascarpone cream. The afternoon tea is priced at THB 1,450++ per person, which includes one selection of tea or coffee.

Whispers of the Land – January Menu
From 12 January at Sra Bua by Kiin Kiin

Sra Bua by Kiin Kiin, the award-winning restaurant, is unveiling an evolved presentation of its signature ‘Whispers of the Land’ menu. The concept continues to underscore the restaurant’s commitment to sustainability through a nose-to-tail culinary approach and strong support for local Thai agriculture, celebrating the beauty and abundance of Thailand’s natural resources from north to south.

Chef Henrik Yde-Andersen is collaborating with Chef Chayawee Sucharitchan to reimagine this modern Thai dining experience, offering food enthusiasts a refreshed look and feel. The updated presentation also marks the introduction of several new dishes that further enrich the overall dining journey, including new amuse-bouche bites, Tom Klong Pla Grob (Smoked Fish Soup), Pad Krapow Black Squid with Egg Yolk and Beef Wrapped in Lettuce with House-made Curry Sauce.

“We added creativity to a few dishes to surprise our diners with a different look and feel, while remaining committed to using local Thai ingredients and taking extra care in how they are grown, to benefit our guests, producers and ourselves,” says Chef Henrik Yde-Andersen.

The Whispers of the Land menu is available daily from 12 January, from midday to midnight. The set lunch price is at THB 2,200++ per person for a three-course menu. Two additional options are available for both lunch and dinner – a five-course menu at THB 3,800++ per person, and the full dinner experience at THB 4,800++ per person. Beverage pairings are available from THB 1,200++ for zero-proof options and THB 2,900++ for wine pairings.

Restaurant Moko from Kyoto
4–9 February 2026

Experience Alexis Moko’s refined culinary skills as he brings his visionary French cuisine from Kyoto to Bangkok for the first time. Renowned for his mastery of French techniques and his thoughtful use of premium Japanese ingredients, Chef Alexis Moko leads Restaurant Moko, a one Michelin star restaurant celebrated for its precision and elegance.

For this exclusive Bangkok engagement, Chef Alexis Moko showcases his culinary excellence through the integration of local Thai ingredients, bringing together his expertise and meticulous technique to create elegant expressions of modern French cuisine with subtle influences drawn from Thailand and beyond Asia. Sauces play a central role in each dish, embodying his cooking philosophy and reflecting the finest seasonal offerings. Every dish and its accompanying sauce are carefully composed to enhance natural flavours, creating a harmonious dining experience found nowhere else.

Restaurant Moko in Bangkok is available for six dinners only, from 4 to 9 February, starting from 17:30 onwards. From 4 to 8 February, the experience will be hosted at Niche, with a six-course dinner priced at THB 5,200++ per person. On the final evening, 9 February, Chef Alexis Moko will present a special four-hands collaboration menu with Chef Chayawee ‘Berm’ Sutcharitchan at Sra Bua by Kiin Kiin, bringing together modern French-Japanese refinement and contemporary Thai interpretation. This exclusive dinner is priced at THB 5,200++ per person, with a wine pairing option available at THB 1,800++ for three glasses and THB 3,000++ for five glasses pairing to further elevate the experience.

For more information or to make a reservation, contact Siam Kempinski Hotel Bangkok at +662 162 9000, email dining.siambangkok@kempinski.com or visit the hotel’s website at https://www.kempinski.com/en/siam-hotel/restaurants-bars. Alternatively, connect via the Line Official Account @Siamkempinskihotel.