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

Sanpellegrino and Acqua Panna present Sühring’s German gastronomic cuisine at PRU restaurant, Trisara Phuket on 16-17 June

Sanpellegrino, the ambassador of fine dining, will present the best of modern German cuisine from the Bangkok restaurant Sühring at PRU, Phuket’s renowned farm-to-table restaurant at the Trisara beachfront resort in Phuket, on 16 and 17 June, 2017.

The price per person is THB 2,900++ for food only, and THB 3,900++ for the option in which carefully selected German wines are served with each course.

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, and also showcases top chefs from Thailand’s own creative restaurant scene.

PRU stands for “Plant, Raise & Understand”, the philosophy that governs the restaurant’s own farm in Phuket, where the team plant their own vegetables, herbs and fruits, grow their own mushrooms, and raise their own animals. The team also churns their own butters, creates plates from driftwood and recycles food waste. At the helm of the kitchen is Jim Ophorst, Thailand’s contestant for the San Pellegrino Young Chef Award 2016, who transforms the locally sourced ingredients into inventive European cuisine.

Sühring is owned by twin brothers Thomas and Mathias Sühring, who are from Germany and who began to form their ambition to become chefs when they spent their annual school holidays on their grandparents’ farm, where they became interested in techniques such as fermentation, pickling, smoking, drying and curing, which are rooted in the German tradition.

Thomas and Mathias then went on to work in European Michelin-starred restaurants before moving to Thailand, where in Bangkok’s Chongnonsi district they opened Sühring in the early part of 2016.  The restaurant has quickly won several awards, including being ranked number 13 in Asia’s Best Restaurant listing for 2017.

At Sühring, the two brothers showcase the best of modern German fare inspired by childhood memories and family recipes, all elevated to the level of haute cuisine and combining the essence of traditional dishes with contemporary Central European influences.

At PRU, the menu begins with a selection of eat-with-your-fingers food, including a choice of Berlin street food, before appetisers of 24-hour-cured ocean trout, and a dish that the twins describe as Brotzeit Picnic are served. The two appetiser courses are accompanied by a 2016 Weisburgunder Juwel from Juliane Eller, and a 2015 Welschriesling Freyheit from Heinrich.

The menu then moves on to a regional German dish named Leipziger Allerlei, which is said to have been invented in Leipzig after the Napoleonic wars and which is made from peas, carrots, asparagus, morels and crayfish, the twins sourcing their crayfish from Chiang Mai. A 2014 Rielsing Spatlese Trocken from Koehler-Ruprecht accompanies this course.

Next comes a dish of soft egg noodles sprinkled with summer truffle, accompanied by a 2015 Rielsing Gaisberg from Stagard.

The main course is Hungarian duck, aged for seven days and served with braised onion and smoked shitake. Accompanying this course is a 2013 Pinot Noir Select from Fritz Wieninger. Dessert is a traditional rhubarb and sorrel apfelstrudel, accompanied by a 2012 Beerenauslese Cuvee from Kracher.

For further information and bookings for the special two-day event at PRU, email pru@trisara.com, or phone +66 76 310 100. Guests are also welcome to stay for the weekend at Trisara, Phuket’s most luxurious pool villa resort and enjoy a special 40% discount on hotel suites and villas by using promotion code “SP40” when booking on www.trisara.com for stays between 16-19 June.

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 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 SanPellegrino and Acqua Panna. www.finedininglovers.com

San Pellegrino recently held a master class on contemporary Australian cuisine as part of their “Fine Dining Lovers Guest Chef Series” at Freebird restaurant in Bangkok. The event featured Drew Nocente, executive chef of Singapore’s acclaimed Salted & Hung restaurant, together with Freebird’s executive chef Dallas Cuddy. The two Australian chefs demonstrated how to prepare some modern Australian dishes. Guests were also given the chance to taste the dishes paired with nice Australian wines as well as San Pellegrino and Acqua Panna, premium mineral water from Italy.

น้ำแร่พรีเมี่ยมจากอิตาลี ซานเปลเลกรีโนและอัคควา ปันนา จัด Masterclass ที่ห้องอาหาร Freebird  ไปเมื่อเร็ว ๆ นี้  โดยมีเชฟรับเชิญ Drew Nocente เอ็กเซ็กคิวทีฟเชฟจากร้านดัง  Salted & Hung ในสิงคโปร์ กับ Dallas Cuddy เอ็กเซ็กคิวทีฟเชฟของ Freebird มาร่วมกันสาธิตการทำอาหารออสเตรเลียนในสไตล์ร่วมสมัย ตามด้วยการชิมอาหาร  เข้าคู่กับไวน์ออสเตรเลีย  พร้อมน้ำแร่ซานเปลเลกรีโนและอัคควาปันนา

เข้างานชิล ๆ ด้วยของว่าง 2 อย่าง ให้ชิมลางแนวทางอาหารของวันนี้ เสริฟพร้อม สปาคกลิ้งไวน์ 2013 Longview -W. Wagtail Brut จาก Adelaide Hills ออสเตรียเลีย

จากนั้น เชฟ Dallas Cuddy โชว์การทำอาหาร  จานแรกเป็น Crab with Seaweed, Umeboshi, Dashi ที่เชฟนำเนื้อปูส่งตรงจากภูเก็ต  มาผสานกับวัตถุดิบญี่ปุ่น  ทั้งสาหร่ายหลากสี   น้ำซุป home made ดาชิทำจากปลาแห้ง   และบ๊วยที่ให้รสเค็ม ๆ เปรี้ยว ๆ   จากน้ันเสริมรสน้ำสต็อกด้วยการเหยาะสาเก ซอสถั่วเหลือง และน้ำมันงา แต่งแต้มสุดท้ายด้วยรสออกเผ็ด ๆ ของผักชีลาว  รสชาติโดยรวมจึงออกมาดี  ทั้งยังได้ใจในความสดชื่นบางเบา

Crab with Seaweed, Umeboshi, Dashi

จานนี้ให้จิบสดใส กับไวน์ขาว 2014 Si Vintners, Si White   natural wine ที่ผสานองุ่นสายพันธ์ Semillon กับ ชาร์ดอนเนย์  จาก Margaret River

เอร็ดอร่อยจานแรกไปกับเชฟ Dallas   มาต่อกันด้วยเชฟ Drew Nocente จากร้านดัง  Salted & Hung ที่บินมาร่วมงานจากสิงคโปร์   วันนี้เชฟ Drew มาโชว์ วิธีการปรุง Wagyu Flank, Homemade XO Sauce, Pickled Cabbage   เนื้อวางิวชั้นเยี่ยมจากออสเตรเลีย ใช้ส่วนที่เรียกว่า flank หรือสีข้าง  กริลล์ออกมาเนื้อในยังเป็นสีแดง   น่ากินมาก   รสชาติหนักแน่นสมดังคาด  เคียงด้วยกระหล่ำดอง  และประยุกต์ใช้ซอสเอกซ์โอชื่อดังของจีนกวางตุ้ง  ใช้เวลาปรุง 6 ชั่วโมง ในแบบฉบับเฉพาะตัวของเชฟที่ใส่ทั้ง Togarashi เครื่องเทศ 7 ชนิดของญี่ปุ่น และอีมัลชั่น  black garlic    แทนน้ำเกรวี่ในแบบดั้งเดิม

Wagyu Flank, Homemade XO Sauce, Pickled Cabbage

เสริฟพร้อมไวน์แดง Hewitson “The Mad Hatter”, 2013 Shiraz McLaren Vale  จากเอ็กซ์คลูซีฟไวน์ยาร์ดขนาดเล็ก  เข้มข้นด้วยการบ่มในถังโอ๊คใหม่

Snickers Bar

แถมท้ายและทิ้งท้ายกันด้วยของหวาน Snickers Bar โดยฝีมือของเชฟ Dallas ที่ดึงแรงบันดาลใจมาจาก ช็อกโกแลต Snickers  ประกอบด้วยไอศ กรีมพาร์เฟต์ทำจากเนยถั่ว หรือ peanut butter  ซอสคาราเมล  เฮเซลนัต ครัมเบิ้ลช็อกโกแลตและแท่ง  Snickers  bar  เสริฟชื่นมื่นพร้อมไวน์หวาน 2013 Longview “Epitome”, Late Harvest Riesling จาก Adelaide Hills

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