Instead, in recent years Mads (pronounced Mazz) has taken his New Nordic cuisine concepts further afield and delighted diners with a terroir-based approach that converts raw materials into exquisitely refined flavors. Living and working in New York City since 2011, he’ll be opening a new restaurant there in 2019 under the dynamic-sounding concept “Fire and Ice”.

In the meantime, Bangkokians will have a chance to experience the elemental force of the chef’s imaginative cookery as The House on Sathorn’s Guest Chef Series returns. On Friday 30 November and Saturday 1 December, The Dining Room at The House on Sathorn presents an exclusive appearance and special dinner menu by Chef Mads Refslund. He’ll be collaborating with Chef Fatih Tutak, who likewise has gained renowned for putting The Dining Room on the list of “Asia’s 50 Best Restaurants” in 2017 and again in 2018.

Dishes created for this four-hand culinary collaboration include Chef Mads’s Hamachi with Black Radish and Chestnuts; 30-Day Dry-Aged Duck Served Family Style with Condiments; and Green Coconut with Porcini and Black Truffle. Among dishes by Chef Fatih will be Jerusalem Artichoke with Hazelnut and Yufka; Baby Calamari with Haricot Bean and Herbs; and Smoked Firik Rice.

To enhance this gourmet experience, The House on Sathorn partners with Allegrini, the premium winemaker from Italy which makes the journey even more memorable with perfect wine pairing

Guests not able to attend Chef Mads Refslund’s appearance in Bangkok can take solace: he’ll be collaborating with chefs at other W hotels in the region. His 2018 schedule includes events at W Singapore 23 and 24 November, W Koh Samui 27 November, and W Maldives 4 and 5 December.

Four-Hands Dinner by Chef Mads Refslund and Chef Fatih Tutak at The Dining Room, The House on Sathorn is available for two days only on Friday 30 November and Saturday 1 December from 7PM onwards.

THB 4,600 net per person (food only)
THB 5,900 net per person with wine pairing.

Limited seats available. For reservations or more information, contact thehouseonsathorn@whotels.com or 02-344-4025. For up to date information on The House on Sathorn visit www.thehouseonsathorn.com or follow us at www.facebook.com/thehouseonsathorn

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 Chef Ray Adriansyah’s complete dinner menu.
เมนูด้านล่าง

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

HOME FOR DINNER: CHEF THEO RANDALL AT THEO MIO,
INTERCONTINENTAL BANGKOK
British chef Theo Randall returns to his Bangkok culinary home for two very special wine pairing dinners in September.

Since its opening a year ago, Theo Mio has brought to Bangkok the same creative flair that earned London restaurant Theo Randall at InterContinental London Park Lane such tremendous acclaim, including being the only U.K. restaurant selected for the coveted Cucina d’Italia gourmet guide.

Now, the author, television presenter and renowned Italian cookery expert returns to his first-ever venture outside the U.K., Theo Mio at InterContinental Bangkok, with a five-course dinner menu created by Theo Randall specially for the event.

The menu exemplifies much that has made Theo Mio restaurant such a hit in Bangkok. The meal begins on a subtle note with Crudo di Pesce, an antipasti of raw yellowtail, beautifully served with a refreshing blend of cherry tomatoes, fennel seed, rocket and olive oil.

For his pesce course, Chef Theo has chosen Capesante e Gamberetti Spiedino, scallop and prawn skewer with marinated grilled vegetables, black olives and basil.

The menu’s carne selection follows with an Italian classic: Ravioli di erbette, handmade ravioli filled with rocket, kale and ricotta served with sage butter. By meal’s end, diners certainly will be in agreement this defines la dolce vita, the sweet life, and a signature Theo Mio dessert will confirm it.

Further enhancing each course are exquisite wines from Theo Mio’s extensive list.

Enjoy all the flavors of superb Italian cuisine by Chef Theo Randall during his much-anticipated return to Bangkok. Theo Mio wine pairing dinner with Chef Theo Randall available 13 and 14 September 2016 only. Baht 3,200++ per person.

For more information or to make a reservation, please call: 02 656 0444 or visit: www.bangkok.intercontinental.com.

ช่วงเวลาสุดพิเศษเคล้ากลิ่นอายอิตาเลี่ยนกับเซเลบริตี้เชฟ ทีโอ แรนดัลล์ ณ ห้องอาหารทีโอ มีโอ โรงแรมอินเตอร์คอนติเนนตัล กรุงเทพฯ

ร่วมต้อนรับการกลับมาของเซเลบริตี้เชฟชื่อดังทีโอ แรนดัลล์ ที่บินลัดฟ้ามาจากประเทศอังกฤษ เพื่อมาปรุงอาหารอิตาเลี่ยนจานพิเศษให้คุณได้ลิ้มลอง ณ ห้องอาหารทีโอ มีโอ ให้เพลิดเพลินพร้อมไวน์รสเลิศเป็นคู่เมนูอาหารตั้งแต่เมนูแรกจนเมนูสุดท้าย

เริ่มด้วยจานเด่นเรียกน้ำย่อย Crudo di Pesce เมนูปลาหางเหลืองเสิร์ฟสดชื่นแบบอิตาเลี่ยนแท้  ด้วยร็อคเก็ตสลัดและมะเขือเทศ ก่อนลิ้มรสหลายเมนูที่เชฟชื่อดังทีโอ แรนดัลล์สร้างสรรค์ขึ้นเป็นพิเศษสำหรับโอกาสนี้โดยเฉพาะ ทั้ง Ravioli di Erbette ราวิโอลิไส้ผักและชีสริคอตตาในซอสเนยและเซจ รวมถึง Capesante e Gamberetti Spiedino เมนูกริลล์เนื้อกุ้งและหอยเชลล์รสเข้มเสิร์ฟพร้อมเครื่องเคียง และอีกหลากหลายเมนู  ก่อนปิดท้ายด้วยของหวานให้ดื่มด่ำกับบรรยากาศสไตล์อิตาเลี่ยนอย่างเต็มที่

สัมผัสประสบการณ์ดินเนอร์กับเซเลบริตี้เชฟทีโอ แรนดัลล์ ณ ห้องอาหารทีโอ มีโอ โรงแรมอินเตอร์คอนติเนนตัล กรุงเทพฯ ในวันที่ 13-14 กันยายน 2559 นี้ ณ ห้องอาหารทีโอ มีโอ ราคาท่านละ 3,200++ บาท

สอบถามข้อมูลเพิ่มเติม หรือ สำรองที่นั่ง โทร 02 656 0444 ต่อ 6273 หรือ www.bangkok.intercontinental.com