New Menu At Blue By Alain Ducasse
A Culinary Voyage To The South Of France 

Michelin-starred Blue by Alain Ducasse celebrates the changing of the season with a new menu that draws inspiration from the vibrant “Cuisine du Soleil” from the South of France. To complement the new menu, the restaurant is launching the Blue Journey – Sunset Experience package, which invites diners on a journey to discover the beauty of the majestic Chao Phraya River, followed by an unforgettable culinary experience.

Executive Chef Wilfrid Hocquet’s latest culinary curation returns to his roots, whisking diners away to the sun-drenched South of France, where he draws inspiration from his childhood and the region’s rich culinary traditions. The Cuisine du Soleil concept embraces a wholesome approach to cooking, featuring fresh ingredients such as tomatoes, lemons, olive oil, asparagus, green peas, rosemary, and thyme, harmoniously combined with seasonal delicacies including tender baby lamb, succulent pigeon, sumptuous turbot, and exquisite langoustine.

Some of the highlights of the new seasonal menu include succulent langoustines paired with pear and lemon verbena, a dish that embodies the essence of the region, and the earthy and highly sought-after seasonal morels.  Diners can also enjoy the exceptional combo of squid sourced from the Gulf of Thailand, stuffed with aromatic herbs from the French Riviera – a creation inspired by Chef Hocquet’s childhood memories. French turbot is masterfully paired with white asparagus, zabbaion sauce and pink pomelo.

The menu also features baby lamb from the Pyrénées stuffed with Taggiasca olives and accompanied by crispy socca, a chickpea crepe sold on the streets of Nice, filled with eggplant, tomato confit, and mint. Finally, the Pigeon Pithiviers “à la Monégasque” is a nostalgic tribute to Chef Wilfrid’s time at Louis XV in Monaco and the Sunday lunches he shared with his grandparents as a child.

Diners can end their culinary journey with a curated selection of fine cheeses from France’s oldest and largest cheese affineurs, Les Frères Marchands. Executive Pastry Chef Christophe Grilo ups the dessert stakes by incorporating chocolate from the Alain Ducasse Manufacture in Paris with Kampot black pepper sourced from a French cultivator he encountered while travelling around Cambodia. He includes a local element with a special vinegar made from Thai mangoes.

Blue now offers diners a choice of two seasonal set menus– “Latitude” at THB 4,900++ and THB 5,900++ and “Voyage”, a signature tasting experience priced at THB 7,500++. A lighter set lunch menu “ Escale” priced at THB 2,950++, is also available everyday.

Complementing the new menu and the restaurant’s location, The Blue Journey – Sunset Experience package, launching in April, elevates the fine-dining journey to a new level. Guests can enjoy a breathtaking sunset cruise along the Chao Phraya River aboard a luxurious Hacker boat, sipping Champagne and admiring the Bangkok skyline before savouring the flavours of Chef Hocquet’s signature Voyage Tasting Menu expertly paired with wines.

The Blue Journey – Sunset Experience package is priced at THB 50,000 for two, with additional guests at THB 20,000 per person. In addition, a non-alcoholic package is available for THB 40,000 for two. All prices are net. The journey can be booked daily (except Tuesdays and Wednesdays) with a 5.30 pm departure time from ICONSIAM or any riverside hotel.

The new seasonal menu and the Blue Journey – Sunset Experience package can be reserved through the restaurant’s website, www.blue-alainducasse.com or by contacting the reservations team at +66 (0) 6-5731-2346.

About Blue

Blue by Alain Ducasse, the celebrated chef’s first restaurant in Thailand, opened in November 2019. It was awarded one Michelin star in the 2022 and latest 2023 Michelin Guide Thailand, for the second consecutive year and this year it was ranked No. 25 on Asia’s 50 Best Restaurants 2022, sponsored by S. Pellegrino & Acqua Panna. Its striking interiors took the top spot on the industry-leading design publication Interior Design’s ‘Best if the Year Award’ list in the Fine Dining category, and in February 2022, it received the prestigious Le France Design 100 award.

For reservations please call the team of Blue by Alain Ducasse on 065-7312346 or by e-mail at enquiries@blue-alainducasse.com.

Nadodi’s Engaging Nomadic Cuisine Pops Up at Banyan Tree Bangkok

Nadodi will take over Vertigo TOO and conjure magical nights with 9 amazing courses of Nomadic Cuisine happening in September. Awarded as one of Asia’s 50 Best Restaurants 2021 and 2022, as well as 50 Best Discovery, by the prestigious and globally respected restaurant and bar guides The World’s 50 Best, Nadodi is the gastronomic powerhouse that has taken Kuala Lumpur by storm. Nadodi reinvents familiar South Indian flavours found in Malaysia and Singapore and presents them as an experiential experience that is an invigorating adventure for the senses.

Nadodi’s much acclaimed cuisine will be available exclusively at Vertigo TOO on 23^rd and 24^th September 2022 only with a showcase of an indulgent 9-mile culinary journey.

The 9-course set menu is attractively priced at THB 4,900++ or THB 6,900++ per person.

15% Early Bird Privilege for reservations confirmed and guaranteed on or before 15 September 2022.

Seating is limited; reservations for this exclusive gastronomic experience are essential. Book now at hostesses-bangkok@banyantree.com or call 02 679 1200.

Banyan Tree Bangkok Hosts Sri Lankan Seafood Innovator Dharshan Munidasa

Banyan Tree Bangkok, in collaboration with Thai Airways Sri Lanka, is delighted in announcing an exclusive, limited-time appearance by guest chef Dharshan Munidasa. The Sri Lankan seafood and Japanese cuisine expert makes Vertigo TOO the venue for his final and much anticipated pop-up in Bangkok.

One of the most famous personalities in Sri Lanka, the renowned celebrity chef, TV host and restaurateur is best known for having founded some of Sri Lanka’s most successful restaurants, garnering not a little admiration, accolades and awards. In 1995 he launched, Nihonbashi, which offers fine Japanese cuisine that uniquely mingles local ingredients with Japanese culinary artistry. Then 2011 saw Chef Dharshan open the enduringly-popular Ministry of Crab, an eatery dedicated to Sri Lanka’s world famous lagoon crabs.

Both restaurants bear the distinction of being the only names from Sri Lanka to have appeared on “Asia’s 50 Best Restaurants List” each year since 2015. Ministry of Crab ranked 29^th on the list’s 2017 edition, with Nihonbashi at number 49.

Bringing his singular cooking talents to the kitchens of the Vertigo Too—Banyan Tree’s 60^th-floor view lounge and restaurant—for just three days starting 9 August, Chef Dharshan will be offering a 4-course menu featuring a selection of his signature crab and prawn dishes. At 3,800++ per person, the menu features the highlight Pepper Crab, a sharing dish which makes ample use of the piquant corns; a creamy Crab Liver Pâté on toast starter; the risotto-like Baked Crab; and Garlic Chili Prawn cooked in olive oil.

His signature approach to cooking with which he has put Sri Lanka on the world culinary map, along with his masterful use of Japanese cooking philosophy earned him the 2017 Business Today Passionate Award, as well as the (Japanese) Minister’s Award for Overseas Promotion of Japanese Food in 2014 for his contributions to Japanese culture.

Chef Dharshan is a sought-after guest chef owing to his diverse knowledge of the culinary arts and the meticulous attention to detail that goes into all his creations. Some of the organisations which have recently hosted him include the World Gourmet Summit, Singapore; The Shard, London and The Hong Kong Jockey Club.

4-course Seafood Menu by Chef Dharshan Munidasa
THB 3,800++ per person
9-11 August 2018
at Vertigo TOO 

For more information and reservations please contact:   0 2679 1200

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

Gaggan Crowned Best Restaurant in Asia at Asia’s 50 Best Restaurants 2017 award ceremony held yesterday at the House on Sathorn, W Bangkok.

THAILAND SECURES A RECORD NINE ENTRIES AT
ASIA’S 50 BEST RESTAURANTS AWARDS
Gaggan, Bangkok, Claims No.1 Spot for Third Consecutive Year

Before an audience of the region’s most celebrated chefs, industry VIPs and international media, the list of Asia’s 50 Best Restaurants 2017, sponsored by S.Pellegrino & Acqua Panna, was announced at an awards ceremony at the W Hotel in Bangkok.

Thailand ties with China, Japan and Singapore with nine restaurants on the list. Gaggan, Bangkok, claims the No.1 spot for a third consecutive year. Gaggan retains the dual titles of The Best Restaurant in Asia, sponsored by S.Pellegrino & Acqua Panna, and The Best Restaurant in Thailand, sponsored by S.Pellegrino & Acqua Panna.

The 2017 list welcomes 10 new entries, including four from Thailand. The four new Bangkok restaurants are Sühring (No.13), The Dining Room at The House on Sathorn (No.36), Le Du (No.37) and L’Atelier de Joël Robuchon Bangkok (No.40).

Also representing Thailand are familiar favorites Nahm (No.5), Issaya Siamese Club (No.21), Eat Me (No.31) and Bo.Lan (No.19), the latter making a welcome return to the list.

Please scroll down for Culinary Greats’ complete lunch and dinner menus.

Culinary Greats at Mandarin Oriental, Bangkok
18th – 23rd February, 2017

Eight internationally acclaimed chefs representing eight incredible restaurants around Asia will be performing at Mandarin Oriental, Bangkok, to create the ultimate dining experience. Discover exquisite cuisines, innovatively prepared these ‘Culinary Greats’ and enjoy the luxurious ambience, as well as the legendary  Oriental service.

Please scroll down for chef Kirk Westaway’s menu.

Sanpellegrino presents Masterclass featuring Chef de Cuisine Kirk Westaway  from Singapore’s JAAN at Tables Grill in Grand Hyatt Erawan Bangkok
May 25-26, 2016

JAAN, the Singapore Modern French restaurant that is a regular on Asia’s 50 Best Restaurants listing, will be featured at Tables Grill at Grand Hyatt Erawan Bangkok in which Sanpellegrino, the ambassadors of fine dining and Italian living globally, present Chef de Cuisine Kirk Westaway, who makes a guest appearance from May 25 to 26, 2016.

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, such as Tam Kwok Fung from the two Michelin-starred Jade Dragon in Macau, and sushi masters Shinji Kanesaka from the Michelin-starred Sushi Kanesaka in Tokyo.

Chef Kirk will present a Masterclass for the media as a preview of the dinner menu, with dinner being available to the public at a ticketed price during the two-day event.

JAAN, which derives its name from the Sanskrit word for “bowl”, is an intimate 40-seat restaurant that is perched on the 70^th floor of Swissôtel The Stamford in Singapore. A 30 year old British national, Chef Kirk has recently taken over the top spot at JAAN, and has developed a Modern French menu with English subtleties that relies on seasonal produce and patient handcrafting techniques to extract the ultimate in flavours and textures from the fresh ingredients.

In one of his classic signature dishes that will be prepared at Tables Grill, Chef Kirk explores the many flavours that can be coaxed from the humble tomato. A vine-ripened heirloom tomato is cooked sous vide in a tomato consommé to intensify its flavours and then stuffed with a mixture of cubed Oxheart tomatoes, gherkins, capers and oregano. In an elaborate process of dehydrating and rehydrating the fruit, the stuffed tomato is then restored to its original shape.

In another signature dish, Chef Kirk prepares richly marbled Kagoshima Wagyu beef, with coarse white polenta, mushroom soy and buckwheat salt.

JAAN is also well known for its organic hen’s egg, cooked in a water bath and served with globe artichoke prepared sous vide and providing a contrast of textures, colours and flavouring as well as releasing a unique earthiness to the dish.

Desserts also take on a new dimension at JAAN. Ivory Caramel is the restaurant’s newest chocolate dessert, in which Michel Cluizel white chocolate and flourless chocolate sponge with tempered chocolate sheets are joined by French caramelised hazelnuts and sous vide Aero chocolate. A sea salt caramelised white chocolate ice cream, which further enhances the taste of the dessert, is made from white chocolate prepared at 95°C for three hours till it becomes golden caramel.

The tradition at JAAN, in which wines are matched with each course, will be followed at Tables Grill with Bellavista finest sparkling wines from Franciacorta area in Italy, along with Sanpellegrino sparkling and Acqua Panna still natural mineral waters to complete the harmonisation of the epicurean experience.

Chef Kirk’s approach is very much in tune with the dining ethos at Tables Grill, which under the lead of head chef Kevin Kristensen, has revived the artistry and showmanship of tableside cooking, allowing diners the opportunity to interact with the chefs and to watch them preparing the dishes.

Priced at THB 5,899++ per person inclusive of Bellavista sparkling wine, S.Pellegrino sparkling and Acqua Panna still natural mineral waters. To make a reservation please call Grand Hyatt at 02 254 6250 or email: restaurants.bangh@hyatt.com  or visit www.bangkok.grand.hyatt.com

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. 

About S.Pellegrino and Acqua Panna

S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. Distributed in over 130 countries through branches and distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and well-being.

Founded in 1899, Sanpellegrino S.p.A. part of the Nestlé Waters group, is the leading company in the beverage sector in Italy with its range of mineral waters, non-alcoholic aperitifs, drinks and iced teas. As a major Italian producer of mineral water, it has always been committed to enhancing this primary good for the planet and works responsibly and passionately to ensure that this resource has a secure future.