CELEBRITY CHEF BOBBY CHINN POPS UP AT VERTIGO
BANYAN TREE BANGKOK
25-27 APRIL 2018

International chef, television presenter, restaurateur, cookbook author and cooking celebrity Chef Bobby Chinn will grace the kitchen at Vertigo for a fleeting guest residency that at no serious gourmand can afford to miss!

Chef Bobby’s multicultural background shines through in his intriguing East-meets-West cooking approach, which sensationally bridges the culinary cultural divide along with his uncommon talent for kitchen-craft.

Reservations are required for this exclusive and palate-tingling gastronomic experience.

For more information and reservations please contact:   0 2679 1200

Please scroll down for details of Chef Antimo Merone’s 6-course dinner menu.

S.Pellegrino and Acqua Panna present the cuisine of Macau’s 8½ Otto e Mezzo Bombana at Sheraton Grande Sukhumvit

 S.Pellegrino, the ambassador of fine dining, will present the cuisine of Macau’s famed one-Michelin-star 8½ Otto e Mezzo Bombana Italian restaurant for two nights only at Sheraton Grande Sukhumvit on 3 and 4 November.

Presiding over the event will be executive chef Antimo Merone, whose background includes a number of Michelin-rated restaurants before starting work alongside owner/chef Umberto Bombana three years ago.

A 6-course wine dinner will be held on 3 November, featuring the majority of the wines of Allegrini Winery and priced at 5,200++, while the following evening presents a set menu, with or without wine pairings.

The event is part of the Fine Dining Lovers Guest Chef Series initiated by S.Pellegrino, 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.

Menu: Welcome bites and canapés, Hokkaido crab with Oscietra caviar, Confit of toothfish with blue mussels, Tortellini filled with veal ragout and Alba white truffle, Hand crafted cavatelli - Sicilian red prawn prepared in its essence. The main course is M9 grade sirloin prepared by charred artichoke. Dinner ends with a four-textured tiramisu.

S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters will be served during the dinner.

Umberto Bombana is founder and owner of 8½ Otto e Mezzo Bombana in Hong Kong, the only Italian restaurant outside of Italy to have received three stars from the Michelin Guide.

Umberto had first arrived in Hong Kong in 1993, when he worked at Toscana at the Ritz-Carlton, and became a prime mover in introducing the white truffle to Hong Kong’s restaurant scene, eventually leading to him being named as a White Ruffle Ambassador.

He opened 8½ Otto e Mezzo Bombana in Hong Kong in 2010, and the success of the restaurant led to him opening another in Shanghai in 2012 and 8½ Otto e Mezzo Bombana in Macau in 2014.

The restaurant name is a tribute to Umberto’s favourite Italian film director Federico Fellini’s movie, 8½.

S.Pellegrino 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. S.Pellegrino 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 S.Pellegrino and Acqua Panna. www.finedininglovers.com

For reservations, please call 02 6498364 or email dining.sgs@luxurycollection.com

Please scroll down for Chef Jean Philippe Patruno’s a la carte menu.

Guest Chef Jean Philippe Patruno, Master of Iberico pork
At UNO MAS, Centara Grand at CentralWorld
31 May 2017

UNO MAS restaurant, Centara Grand at Central World presents Chef Jean-Philippe Patruno, Master of Iberico pork from Dehesa, Singapore on Wednesday, 31^st May 2017 with 5 a la carte menu price start from only 95++ to 555++ Baht.
(Prices are subject to government tax and 10% service charge)

Chef Philippe runs Dehesa (in Spanish means grasslands – home of the Iberico pig) restaurant in Singapore, expertise with the Iberico products, claimed the best pork in the world. Philippe’s sumptuous menu is for serious and curious foodies and for those seeking something different from the mainstream.

Let’s your mouthwatering with appetizing Pigs trotters croquettes, smoked eels mayonnaise and try tempting Crispy pig head, egg yolk, Madeira reduction  and savoring the famous rich flavor of Pull pork marmalade on toast, caviar. Follow by Pigs skin ‘pasta’, pork belly ragout and the one you can’t be missed! The all time favorite Smoked Iberico cheeks, celeriac, candied walnuts.

UNO MAS, an authentic Spanish restaurant is located on 54^th floor Centara Grand at CentralWorld featuring 3 different zones; Wine Cellar, Tapas & Raw Bar and Dining Deck. For more details or reservation please contact 02 100 6255 or email: diningcgcw@chr.co.th

Chef Jean Philippe Patruno Menu

Pigs trotters croquettes, smoked eels mayonnaise @95++ for pc’s

Crispy pig head, egg yolk, Madeira reduction @395+

Pull pork marmalade on toast, caviar @495++

Pigs skin ‘pasta’, pork belly ragout @520

Smoked Iberico cheeks, celeriac, candied walnuts @555++

UNOMAS

Joselito ham creamy croquettes @95++ for pc’s

Potato milfeuille, black summer truffle, onion jus, egg yolk, Joselito Iberian ham @555++

Grilled Iberian Presa pork, Nam jim jaew sauce, bok choy @750++

Iberico Pluma pork, Catalan spinach, Picon cheese sauce @750++

Roasted Suckling pig Segovian style @1790++ (to share 2-4 pax)

JOSELITO 

Joselito Iberian ham, the best ham in the world 50gr @990++

Assorted Joselito cold cuts @750++

PAELLA

Giant Iberico pork paella @450++
(to be served at 20:00pm)

DESSERT

Pigs blood Nutella, sourdough, Maldon sea salt @395++

Please scroll down for chef Carlos Montobbio’s tasting menu.

One night with guest chef Carlos Montobbio
UNO MAS, Centara Grand at CentralWorld
29 March 2017

Centara Grand & Bangkok Convention Centre at CentralWorld presents “One night with guest chef Carlos Montobbio” on Wednesday, 29^th March 2017 at UNO MAS Restaurant on 54^th floor. 

For one night only, Guest Chef Carlos Montobbio from ESQUINA Singapore with more than 12 years of kitchen experiences. He translates Spanish and Catalan flavors inspired by his heritage and personal culinary memories into contemporary produce-driven dishes through a mix of traditional and modern techniques.

The 9-course wine dinner starting with Spanish Nigiri Bacalao Brandade, roasted bell pepper, soya glaze and Potato and truffle gratin, egg yolk, onion sauce, black truffle. Follow by Tsarskaya Oyster, jalapeño ponzu, salmon roe, pickled ginger flower and Patagonia Toothfish ceviche, tomato essence, sweet potato chips, corn salt. Next is Iberico Pork Jowl, chipotle, pickled pear, togarashi and Grilled Spanish Octopus, Jerusalem Artichoke Puree, Burnt Onion, Bacon Oil.Then, Wagyu beef cheeks, “mole poblano”, baby corn, sour cream and BBC: Beer Stout Ice Cream, Banana, Warm Salted Caramel. Last but not least, Bread, chocolate, olive oil caviar, fleur de salt.

As part of this special series of dinners, guests will enjoy an opportunity to interact with Chef Carlos whilst experience the contemporary Spanish and Catalan Flavors.

Priced for 9-course THB 2,900++ / person, additional THB 1,590++ / person for Wine package (subject to service charge and government tax)

For more information or reservation, please call 02 100 6255 or email diningcgcw@chr.co.th

Sanpellegrino presents exciting menu of Contemporary Australian cuisine at Freebird in Bangkok featuring Dallas Cuddy from Freebird and Drew Nocente of Singapore’s Salted & Hung restaurant. One evening only on 31^st March, 2017

Sanpellegrino, the ambassador of fine dining, will present Drew Nocente, executive chef of Singapore’s acclaimed Salted & Hung restaurant, with an exhilarating menu of Contemporary Australian cuisine at Freebird restaurant in Bangkok, created in cooperation with Freebird’s executive chef Dallas Cuddy.

The event will be held on 31 March and 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.

Both Salted & Hung and Freebird restaurants specialise in Contemporary Australian cuisine, and Chef Drew will work alongside Chef Dallas to present an eight-course menu.

The 8-course menu is priced at 2,750++ baht per person, or 4,750++ baht with a different of best selections of wine from Australia and New Zealand pairing with each course, along with Sanpellegrino sparkling and Acqua Panna still natural mineral waters will complete the epicurean experience.

Chef Dallas will present the first course of flaxseed, barramundi brandade, roe and pennywort; the second course of crab with seaweed, umeboshi and dashi; the fifth course of pork belly, pickle apples, nuts and mustard; and the eighth course of a special Snickers bar presentation.

Chef Drew will be presenting the third course of mackerel with pickles, horseradish and nori ash; the fourth course, which is quail with spiced sausage, fermented onion and mustard seeds; the sixth course, Wagyu flank, homemade XO sauce and pickled cabbage; and the seventh course, pineapple with coconut and rum.

Contemporary Australian cuisine is rooted in Australia’s multicultural heritage and based on European technique, especially French, Spanish and Italian, yet the cuisine is increasingly absorbing ingredients and ideas from Australia’s Asian neighbours.

Salted & Hung is a Contemporary Australian restaurant that opened in Singapore in the first half of 2016, and which has a menu that has a strong focus on in-house curing and grilling.

The restaurant is Drew’s first venture to reflect his Italian-Australian background and showcase his forte in traditional curing methods along with his passion for fire and with showcasing quality produce on the grill.

“Growing up on a family farm in Australia, I was constantly surrounded by seasonal fresh produce and inspired by family members who are very passionate about cooking and charcuterie,” says Drew.

“Singapore has been very receptive to the extraordinary blend of flavours and techniques that are now coming out of Australia.”

Drew’s career started at the age of 15 when he was drawn to the hustle and bustle of the kitchen while working as an assistant. In 2008 Drew’s culinary career took a stride forward as he was offered the opportunity to work as sous chef with Michelin-starred chef Jason Atherton at Gordon Ramsey’s, Maze Grill in London.

In 2010 Drew was selected to be part of the pre-opening team at Chef Jason Atherton’s first venture, Table No1 in Shanghai, which went on to become one of the most popular dining spots in Shanghai.

Freebird is a Contemporary Australian restaurant located in quiet, tree-lined Sukhumvit Soi 47, occupying a beautiful old house with a garden that is home to a population of local birds.

Chef Dallas says that the menu is inspired by time he has spent working and travelling through Europe, Asia and of course his native Australia.

“Our multicultural society had a big impact on my development as a chef – from the flavour combinations to the cooking techniques,” he says.

“When you understand that over a quarter of Australians were born overseas, then it’s not hard to understand why ‘foreign’ food is no longer very foreign in Australia.

“It is precisely Australia’s ethnic diversity and our geographical location that makes our cuisine so unique. I ate quite multi-culturally as a child and it is these childhood experiences that have shaped my food.”

The 8-course pairing dinner takes place on 31^st March, 2017 and is priced at THB 2,750++ per person and THB 4,750++ with wines pairing, SanPellegrino sparkling and Acqua Panna still natural mineral waters.

To make a reservation, please email reservations@freebirdbangkok.com or contact +66 (2) 384 4660.

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 SanPellegrino and Acqua Panna that congregates an inspiring and engaging community to which the brands are intrinsically linked. www.finedininglovers.com

Please scroll down for Chef Ray Adriansyah’s complete dinner menu.
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S.Pellegrino presents European fine dining with water and wine pairing featuring Chef Ray Adriansyah from Locavore, Ubud, Bali at VIU, St Regis Bangkok, 22nd and 23rd March, 2017

S.Pellegrino, the ambassador of fine dining and Italian living, is honored to host the renowned Chef Ray Adriansyah from ‘Locavore’, Ubud, Bali, ranked 22^nd in Asia’s 50 Best Restaurants 2017 by San Pellegrino, at VIU restaurant, St Regis Bangkok from 22^nd to 23^rd March, 2017.

The event is part of the Fine Dining Lovers Guest Chef series initiated by S.Pellegrino, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences. The series brings renowned chefs to Thailand from top dining destinations around the world, including Umberto Bombana, from three Michelin-starred 8½ Otto e Mezzo BOMBANA in Hong Kong. Ryan Cliff from Tippling Club Singapore and Chef Kirk Westaway from one Michelin-starred JAAN in Singapore.

Featuring contemporary European cooking combined with hyper-local Indonesian ingredients, Locavore takes its name from the eco-conscious food movement of ‘Locavorism’, led by classically trained chef Ray with his passionate and dedicated team behind him.

Chef Ray Adriansyah was born in Jakarta and grew up with a deep interest in traditional and international cuisines. In VIU he will present a contemporary European fare matched with local, Indonesian-sourced, seasonal ingredients.  The classic signature dishes will be Steak Tartar – Raw Beef, Tong Cai, Aminos Liquid, Pickled Genjer, Mushrooms and Fermented Black Garlic.   For another signature dish, Chef Ray prepares Lamb dish – Lamb cooked two ways, nasi bakar, really nice kecap and eggplant.

Wines from various renowned wine growing regions including Spain, Germany, France and Italy, have been selected especially to complement each course, along with S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters. Water plays a vital part in bringing balance to a meal. Food and wine impart different taste characteristics through each other, while water is meant to cleanse the palate, to enhance the interacting traits of food and wine. The process of pairing food and wine with complementary water is referred to as “harmonizing”, and S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters are the perfect fine dining mineral waters to complete the harmonisation of the epicurean experience.

The 5-course dinner takes place from 22^nd to 23^rd March, 2017 and is priced at THB 4,000++ per person and THB 6,700++ per person with wine pairing.  S.Pellegrino sparkling natural mineral water and Acqua Panna still natural mineral waters will be served during the dinner.

To make a reservation, please call +66-2207-7777, email fb.bangkok@stregis.com or visit www.stregis.com/bangkok

Chef Sean Connolly is a renowned chef in Australia and New Zealand’s  culinary scene. In recognition of his many accomplishments, he was awarded “Chef of the Year” in 2008 by Sydney Morning Herald’s Good Food Guide.  His cookbook  ”My Family Feast” which he wrote following the critically acclaimed 13 part  TV food  series of the same name, hosted by himself, received the title of best celebrity cookbook in the world at 2011 Paris book fair.