Asia’s rising star chef Hiroyasu Kawate, praised for his creative modern take on French cuisine with Japanese ingredients, was recently invited as guest chef at Suhring Bangkok.  This was a very special evening where chef Hiroyasu collaborated  with Bangkok’s renowned German twin chefs Thomas & Mathias Suhring, who are known for their modern German cuisine.  The result was a unique marriage of excellent French and Japanese cuisine  with the delicate touch of German inspiration, certainly a night to remember.

Florilege won “One To Watch Award” last year, a special recognition from Asia’s 50 Best Restaurants awards and now makes its debut on the Asia’s 50 Best Restaurants 2017 list, ranked number 14. While Suhring Bangkok also made the list and ranked number 13 in Asia’s 50 Best Restaurants 2017 after opening his restaurant for just about a year.

“Herringsbrotchen” & green beer

Smoked trout & whole grain

Fuki shoot chiffon cake

Goose liver “Berliner Art”

Scallop / sunflower / winter truffle

Simmentaler beef /smoked eel / parsley

Beef jerky & parched rice / dashi

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