Michelin-Starred Chef Manuel Alonso Joins LUZ Bangkok for Rooftop Takeover

A chef whose family restaurant in Spain has defined Mediterranean cooking for decades will join forces with one of Bangkok’s leading tapas kitchens for a one-night-only collaboration this month.

INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar will welcome Chef Manuel Alonso on April 25 for “Taste of Tapas: Touch the Sky”, a four-hour rooftop takeover held in partnership with the Spanish-Thai Chamber of Commerce, along with LUZ’s Head Chef Juan Ignacio “Nacho” García Racionero.

Chef Alonso has spent more than four decades at the helm of Casa Manolo, the family-run restaurant founded by his grandparents in Valencia. Under his direction, the restaurant has earned a Michelin star and multiple Sol Repsol distinctions, building a reputation for cuisine steeped in the region’s coastal traditions.

Drawing on ingredients from both land and sea, he combines locally sourced produce with techniques refined over years in some of Spain’s most influential kitchens. At LUZ, he will work with Chef Nacho to craft a tapas menu designed for sharing.

Dishes will include a seafood paella from Chef Manuel Alonso, paying homage to his Valencian roots where the dish originates, alongside ajo blanco, a chilled almond and garlic soup served with smoked sardine.

The event is priced at THB 1,290++ per person and will be held from 5pm to 9pm. Guests will enjoy a selection of Spanish tapas accompanied by one drink, with DJ entertainment throughout the evening. A welcome sangria will be offered on arrival for Spanish-Thai Chamber of Commerce members, with the event designed as a relaxed, open-air setting for dining and networking.

Set across the uppermost levels of INNSiDE by Meliá Bangkok Sukhumvit, LUZ Bangkok Tapas Bar spans the 33rd and 34th floors, where an indoor-outdoor layout opens onto uninterrupted skyline views. In a spectacle unlike any other in Bangkok, diners on the 33rd floor can look up into the base of the pool above.

“Chef Alonso’s cooking comes from decades of consistency and a very clear point of view,” said INNSiDE by Meliá Bangkok Sukhumvit’s general manager Tarek Beheiry. “Spanish food is meant to be shared, and this social way of dining sits at the heart of how both chefs approach food; made even more special by our spectacular vistas of Bangkok’s skyline.”

Seats are limited for the April 25 event and bookings are required in advance. Guests can reserve via +66 2 340 5498 or email luz@innsidebangkok.com.

Nobu Bangkok Hosts an Exclusive Two-Night Omakase Experience with Chef Hervé Courtot of Nobu Hospitality, 29–30 April 2026

Nobu Bangkok, the world’s highest Nobu restaurant, perched across the 57^th and 58^th floors and rooftop of The Empire in the heart of Bangkok, invites guests to an exclusive two-night culinary experience with Hervé Courtot, Corporate Chef of Nobu Hospitality, presenting his signature creations inspired by Nobu’s iconic Japanese-Peruvian philosophy.

Originally from France, Chef Hervé Courtot was classically trained and developed his craft under renowned chefs including Pierre Gagnaire and Alain Ducasse. His journey with Nobu began prior to the opening of Nobu Paris, leading to a distinguished international career. Following his role in the opening of Nobu Dubai, he now oversees culinary operations across Europe, Africa, the Middle East, and Asia as Corporate Chef for Nobu Hospitality, bringing a global perspective shaped by precision, innovation, and consistency.

For this limited engagement, Chef Hervé brings a refined selection of dishes that reflect his global culinary perspective, interpreted through the bold flavors and clean, rooted in the timeless philosophy of Nobu Matsuhisa. Available as both a curated omakase and an à la carte offering, the experience allows guests to discover with each creation in their own rhythm.

The menu brings together a dynamic interplay of flavor and finesse, showcasing premium ingredients and precise craftsmanship. Dishes such as Oyster and Scallop with Yuzu Soy (THB 400++) and Botan Ebi Carpaccio with Caviar (THB 1,900++) present a delicate interplay of freshness and depth, while King Crab with Strawberry Amazu Ponzu & Yuzu Kosho Salsa (THB 2,000++) introduces a vibrant contrast of sweet and citrus notes. A refined Sushi Selection (THB 1,500++), including chutoro, sayori, kinmedai, salmon, and unagi sushi cup, captures the essence of Nobu’s signature style. Warm, composed dishes such as Smoked Halibut with Black Pepper Chili Garlic Sauce (THB 1,250++) and Grilled Beef Tenderloin with Cauliflower and Portobello (THB1,500) bring richness and structure, before concluding with Chocolate Ichigo & Yuzu (THB 400++), a harmonious balance of sweetness and brightness.

Spanning three distinctive levels atop EA Rooftop at The Empire, Nobu Bangkok offers panoramic views of the city skyline, creating a striking setting for this exclusive dining experience. Chef Hervé’s visit marks a rare opportunity to engage with one of Nobu’s leading culinary figures, an experience defined by craftsmanship, creativity, and the unmistakable Nobu style.

Available for two nights only at Nobu Bangkok, set against a breathtaking Bangkok skyline, from 29–30 April 2026, guests are invited to experience a curated omakase menu at THB 4,900++ per person, offering a seamless progression through Chef Hervé’s culinary vision, or explore the menu à la carte for a more personalized journey. The experience is available for dinner only, from 17.00–22.30 hrs. For reservations, please visit https://tinyurl.com/NBBKK7XPR
Telephone: +66 (0) 2 407 1654
Email: ea-reservations@marriotthotels.com

About Nobu Bangkok  

Nobu Bangkok is the highest Nobu restaurant in the world, spanning three floors, including the rooftop of The Empire. It offers an extraordinary dining experience that blends traditional Japanese culinary arts with Peruvian food influences by the legendary Chef Nobu Matsuhisa. The breathtaking panoramic views of Bangkok, both day and night, add to the upscale dining journey like no others. The exceptional service and unique menu by Chef Nobu showcase his excellence in culinary, complemented by stunning design by the world-renowned Rockwell Group, inspired by both Thai and Japanese aesthetics, to deliver a distinct and unforgettable dining moments.

K by Vicky Cheng Welcomes Chef Vicky Cheng Back to Bangkok
for an Exclusive Two-Day Culinary Showcase

K by Vicky Cheng, the MICHELIN Selected modern Cantonese restaurant perched on the 56th floor of EA Rooftop at The Empire, welcomes the return of its visionary founder, Chef Vicky Cheng, for an exclusive two-day culinary showcase on 23–24 April 2026.

Marking a special homecoming, Chef Vicky Cheng returns to Bangkok following the recent recognition of his Hong Kong restaurant Wing, ranked No. 2 on Asia’s 50 Best Restaurants 2026. For this limited engagement, he presents a curated selection of his signature dishes, bringing the essence of Hong Kong’s culinary heritage to the heart of the city. His cuisine reflects a contemporary Chinese philosophy, where tradition is expressed with precision, restraint, and modern elegance.

At the heart of this showcase is Chef Vicky Cheng’s iconic Peking Duck, prepared in his distinctive style and thoughtfully reimagined as a three-course progression. The experience begins with tender, succulent meat and crisp skin, carved tableside and served with delicate homemade pancakes, accompanied by both a house-made Peking Duck sauce and a Thai-inspired sauce that adds a subtle brightness. A touch of seedless Thai tamarind offers a gentle palate cleanse, lifting the richness with its natural acidity. The journey continues with a roasted duck leg, showcasing deep, savory complexity and a refined balance of richness and natural sweetness. For the full expression, the experience concludes with stir-fried duck Kaprao, an elegant interpretation of a Thai classic, where fragrant holy basil and chili create an aromatic, nuanced finish. The Peking Duck is available as a two-serving experience (THB 1,680++) or as a complete three-serving journey (THB 1,960++). Available in limited quantities of only five ducks per day and requiring a minimum 24-hour pre-order, the dish reflects both craftsmanship and exclusivity.

Alongside these highlights, the menu features a selection of signature dishes that reflect the restaurant’s distinct identity, including Chiu Chow Style Raw Ama Ebi (starting from THB 480++), Black Pepper Dried Abalone Puff (THB 480++), K’s Signature Mud Crab with Chinese Olive Leaf and Garlic (THB 2,880++), and Char Siu Barbeque Iberico Pork (starting from THB 480++). Rooted in Cantonese tradition and shaped by Hong Kong influences, each dish is thoughtfully crafted using a refined selection of locally sourced and premium imported ingredients. The experience is further complemented by a curated offering of Chinese teas and prized dried delicacies such as abalone and fish maw, adding depth and nuance to the cuisine.

Internationally acclaimed for his modern interpretation of Chinese cuisine, Chef Vicky Cheng continues to shape the genre with clarity and finesse. His return to Bangkok offers a rare opportunity to experience his signature creations firsthand, set against the panoramic skyline of the city, where cuisine, design, and atmosphere come together in a setting defined by precision and quiet elegance.

Experience Chef Vicky Cheng’s signature creations firsthand at K by Vicky Cheng on 23 April 2026 for lunch (11.30 – 14.30 hrs.) and dinner (17.30 – 22.30 hrs.), and on 24 April 2026 for lunch service.

Located on the 56^th floor of EA Rooftop at The Empire, K by Vicky Cheng is easily accessible via Chong Nonsi BTS Station (Exit 5). For reservations, please visit https://tinyurl.com/KBV7XPR
Telephone: +66 (0) 2 407 1654
Email: ea-reservations@marriotthotels.com

About K by Vicky Cheng  

Savor the exquisite flavors of contemporary French-style Chinese cuisine by Michelin-starred Chef Vicky Cheng at “K by Vicky Cheng.” Chef Vicky’s first overseas restaurant offers an unparalleled contemporary Chinese dining experience, blending traditional flavors with French culinary techniques. Inspired by the ancient wisdom of the 24 solar terms of the Chinese calendar, the menu reflects seasonal changes and highlights the best ingredients each season has to offer. The restaurant’s interior features a distinctive design with deep burgundy hues and Chinese art, paying homage to the legacy of the past while embracing the modernity of the present. The qilin motif, symbolizing longevity and prosperity, adds a unique touch to the elegant setting.

About EA Rooftop at The Empire

EA Rooftop at The Empire stuns as a new phenomenon, offering a diverse selection of world-class restaurants, cafes and bars with stunning 360-degree views of Bangkok’s skyline, both day and night, under the concept of “Celebrating The World’s Newest Horizon

Spring Seafood Sensations at Fireplace Grill and Bar

Award-winning restaurant Fireplace Grill and Bar, which has been delighting visitors to InterContinental Bangkok with quality European cuisine since 1966, is serving a special seafood menu this Spring that will delight diners seeking fresh and sophisticated tastes of the deep.

On the menu throughout May and June 2026 are appetisers such as Akami tuna tartare with dashi custard, wasabi, soy jelly and popped pork crackling; a golden king crab salad with refreshing melon, calamansi and saffron; and plump grilled Hokkaido scallops with corn purée, pickled red onions and Iberico ham.

These fantastic openers are the perfect preludes to main course offerings that encompass char-grilled scampi with sudachi, shiso and blood orange caramel; exquisite pan-seared John Dory served with heirloom carrots and vadouvan; and brilliant baked toothfish in an aromatic Asian herb crust enjoyed with sautéed spinach, morel mushrooms and .

The Spring Seafood menu is available at Fireplace Grill and Bar from 1 May to 30 June 2026 for lunch from 12.00 to 14.30 hours and dinner from 18.00 to 23.00 hours. Prices from THB 750++ per dish.

For reservations and inquiries, please contact InterContinental Bangkok at dining.bkkhb@ihg.com or by calling +66 (0) 2 656 0444.

Prices are in Thai Baht and subject to 10% service charge and applicable government taxes.

Taste the First Breath of Spring
A New Culinary Narrative at Elements, inspired by Ciel Bleu

Where the sophisticated artistry of French technique meets the ephemeral beauty of the Japanese spring, Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok unveils its latest Guestronomic chapter, a sensory odyssey of craftsmanship and renewal.  Available from 20 March 2026, this new “Spring Guestronomic Journey” offers a masterclass in precision, where the refined principles of French cuisine are seamlessly infused with a Japanese soul.

This seasonal narrative serves as a tribute to the awakening of the earth, focusing on a curated selection of ingredients at their absolute peak. Handled with the signature craftsmanship, each dish translates the vibrancy of the spring harvest into a masterclass of technical precision and innate respect for the source.

The narrative of the “Spring Guestronomic Journey” is built upon a concept of exceptional products, where every element on the plate serves a deliberate, artistic purpose. This journey unfolds with a series of orchestrated movements that highlight the season’s most delicate treasures. The journey begins with the ‘Baigai Sea Snail and Kohlrabi,’ a composition brought to life by a vibrant green gazpacho and the lift of chimichurri, evoking the verdant landscapes of a spring awakening. This is followed by an elegant dialogue of flavours in the ‘Foie Gras Terrine with Sakura Leaf’ where the richness of the terrine is balanced by the natural sweetness of Amela tomato and the celebrated Amaou strawberry. Each plate acts as a canvas, showcasing the culinary team’s ability to harmonise disparate elements into a singular, polished experience.

The artistry deepens as the journey explores prized global harvests, featuring ‘White Asparagus from Loire Valley,’ paired with the oceanic indulgence of sea urchin and the bright, citrusy fragrance of Kabosu. Technical skill is further displayed in the ‘Hotaru Ika Squid,’ a complex layer of textures featuring Kaluga caviar, Iberico pork feet, and the nuanced sweetness of Awaji onion and corn. The journey reaches a refined peak with the ‘Shiro Amadai,’ where the delicate fish is complemented by the peppery notes of watercress, pickled myoga, and the earthy depth of Imka potato, embodying the restaurant’s commitment to precision and seasonal integrity.

The crescendo of the “Spring Guestronomic Journey” offers guests a choice of terrestrial excellence, featuring either the sophisticated ‘Toledo’s Venison from Torrecaza Farm’ or the opulent ‘Miyazaki Wagyu A4 from Arita Farm.’ These centerpiece dishes are framed by thoughtful accents like black bushukan lemon and egoma mustard, leading into a final act of sweet refinement. With the choice of a textured ‘Koshihikari Riz au Lait’ or the citrus-forward ‘Dekopon Orange’ with fig leaf ice cream, the experience concludes on a note of balanced elegance. From 20 March 2026, Elements, inspired by Ciel Bleu invites guests to partake in this bespoke dining journey, a polished and memorable celebration of spring that lingers in the memory like a classic masterpiece.

Guests are invited to experience this seasonal masterpiece through three distinct tasting journeys. The comprehensive 9-course ‘Mizu’ experience is available for Baht 7,300++ per person, while the 6-course ‘Chikyu’ experience is offered at Baht 4,900++ per person. For a more concise yet equally evocative evening, the 4-course ‘Ku-Ki’ experience is priced at Baht 3,700++ per person.

For those seeking bespoke flexibility, A la Carte options are also available between Wednesday and Friday. For more information and reservations please call +66 (0) 2 687 9000 or email: elements@okurabangkok.com

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.