“Gastronomic Getaway Culinary Weekend” at Trisara Phuket, 10 – 13 October 2020
By Lifestyle+Travel
Trisara’s culinary team is again bringing spectacular culinary feast to Phuket with 5 acclaimed chefs, where guests can enjoy a 3-night stay in one of the award-winning resort’s villa, all with private pool and ocean view, and dine with some of the nation’s leading chefs famous for championing local produce and sustainable dining.
The Gastronomic Getaway Culinary Weekend at Trisara Phuket, celebrating the resort’s philosophy of #DineGoodDoGood, will feature creative delectable experiences crafted by the following chefs:
- Bo Songvisava and Dylan Jones, Bo.lan, Bangkok: One Michelin Star and 19 th Asia’s 50 Best, and Chef Bo was awarded Asia’s Best Female Chef in 2013. Authentic Thai cooking using only the tastiest, organic, locally sourced produces.
- Jim Ophorst: PRU Restaurant, Trisara Phuket: The island’s first and only Michelin Starred restaurant, serving eco-system inspired cuisine.
- Chalee Kader: 100 Mahaseth, Bangkok: A Michelin Bib Gourmand awarded restaurant, that takes pride in showcasing “nose-to-tail” cuisine with a commitment to sourcing top-quality meats directly from local farmers.
- Kla Prakobkit: Seafood at Trisara: A Michelin Plate awarded restaurant; the cuisine showcase authentic Thai seafood cuisine inspired by recipes passed down generations.
- Chris Eiting: Hideaway by JAMPA: Originally from Locavore, 37 th Asia’s 50 Best, and now leading Trisara’s latest culinary addition, showcasing zero waste cuisine and wood fire techniques.
On Saturday, 10 October, Chef Chris Eiting, will be at Hideaway by JAMPA and showcase his wood fire, local ingredients and zero waste cuisine at the resort beautiful farm, Pru Jampa. In an outdoor setting, guests will enjoy lunch over a 5-course menu surrounded by lakes. In the evening, the island first and only Michelin starred restaurant, PRU, led by Chef Jim Ophorst, will be serving a 6-course menu, inspired by the different ecosystems of Thailand, paired with the best natural and biodynamic wine pairings selected by Khun Benjawan Wisootsat, Managing Director from FIN Wine, Thailand’s pioneer and leading
distributor of handcrafted boutique wines.
On 11 October, Chef Kla Prakobkit will helm SUNDAYS, the resort’s signature Brunch of playful service, creative plating and fine beverages in collaboration with Chef Chalee Kader, who will present some of his creative dishes from 100 Mahaseth. In the evening, guests will have the chance to try Chef Bo Songvisava and Chef Dylan Jones of acclaimed Bo.lan restaurant Peranakan cuisine tasting menu showcasing the rich culinary heritage of Phuket island paired with biodynamic wines from FIN Wine.
On 12 October, the grand finale of the weekend will be “The Great BBQ Battle”, where Chef Bo, Chef Dylan, Chef Chalee and Chef Chris will get their hands-on wood fire cuisine. The four gastronomic artists will prepare an eight-hands collaborative BBQ dinner where Chef Bo and Chef Dylan will use only ingredients that swim, Chef Chalee only ingredients that have four legs and Chef Chris only ingredients that have wings.
Foodies can attend the events by booking the #DineGoodDoGood weekend “Gastronomic Getaway” package at THB 70,000++, including 3 nights in the resort’s Ocean Junior Suite including breakfast and airport transfers, access to all the culinary events for 2 persons, complimentary Champagne on arrival, a unique chance to tour the resort’s farm in company of all the chefs, as well as complimentary 15-minute professional photographer by the resort in house studio, DDen, for the perfect Instagram moment. Guests will also receive a 20% discount on treatments at the resort’s award-winning Jara Wellness.
Seats for each event will also be available separately, but reservations are essential and can be made by contacting fb@trisara.com where detailed information and prices of all the events will be provided.
For more information about this special offer or to make a reservation, please call +66 (0) 76 310 300 or email reservations@trisara.com
By Lifestyle+Travel
Flamboyant Feast at EBBE
A Nordic vision takes root in Bangkok’s heart at EBBE. BKK There’s a particular hush that descends when something exceptional is about to unfold. At EBBE.BKK, tucked away on the lower ground floor of Erawan Bangkok, on Ploenchit Road, this silence feels almost ceremonial. Sixteen counter seats face an open kitchen where Chef Ebbe Vollmer and his team moved with the precision of watchmakers, each gesture deliberate, each plate a study in restraint. The location couldn’t be more convenient for those navigating Bangkok’s perpetual chaos. Erawan Bangkok sits at the intersection of the city’s commercial and cultural heart, accessible by BTS, and surrounded by familiar landmarks from luxury hotels to premium shopping. Yet step into EBBE.BKK’s warm, Scandinavian-inspired interior, and the frenetic energy of the neighbourhood dissolves entirely. The space breathes with a different rhythm: calm, focused, intentional. Chef Ebbe’s journey to Bangkok is the sort that builds culinary legends. Beginning in his grandmother’s hostelry in Hörby, Sweden, he moved to London at sixteen to train under Marco Pierre White and Gordon Ramsay — names that need no embellishment. His CV reads like a greatest hit of modern gastronomy: leading JAAN in Singapore to a spot on the World’s 50 Best Restaurants list, co-founding the two-Michelin-starred Vollmers, and most recently, earning a star for EBBE – Chef’s Counter in Florida within a year of opening. Now, he’s brought his philosophy of purity and expressive minimalism to Bangkok, and the result feels both groundbreaking and inevitable. The Prestige Menu—a tasting journey that evolves with seasonal ingredients—kickstarted with Cucumber, Lemon, Salmon. It was a deceptively simple trilogy that marked the evening’s intentions. The essence of each component was brought into perfect harmony through Nordic culinary techniques applied to ingredients that speak of Thai terroir, and the flavours were beyond brilliance. I could not wait for the next course to arrive. What followed was a masterclass in this philosophy, I would say. Spinach, Rygost, Apple Cider met in a composition that balanced earth and brightness. An éclair (yes, an éclair!) was reimagined with ceps and Mimolette, transforming the familiar into something entirely new whilst respecting its essential character. Garden peas were elevated with lemon and horseradish, the latter’s heat tempered to allow the sweetness of the peas their moment. The Crabe des Neiges, Cucumber, Finger Lime course demonstrated Chef Ebbe’s deft hand with luxurious ingredients. Paired with cucumber and finger lime, the sweet crab needed little intervention. The citrus notes cut through without overwhelming, whilst the cucumber provided a cool counterpoint. It was the dish that made me slow down, pay attention and taste each element separately before experiencing them as a whole. White Tuna, Green Apple, Elderflower continued this theme of clarity. There was a floral hint here that could veer into perfume, but didn’t. Instead, it lingered just long enough to make the dish memorable before yielding to the next course: Beetroot, Blackcurrant, Black Lemon. This was where Chef Ebbe’s Swedish roots showed most clearly — the earthy, sweet beetroots given Nordic treatment and a new complexity through
By LIFESTYLE+TRAVEL
Sky-High Spirits: The Standard’s Boldest Season
Forget silent nights. The Standard, Bangkok Mahanakhon subverts tradition with a high-altitude festive lineup. Ditch the ordinary for a high-altitude festive takeover. Featuring quirky markets, Michelin-starred hairy crab, and Thailand’s highest countdown, this subverted, sky-high celebration redefines holiday glamour with unrelenting attitude. The Creative Kick-off The festivities ignite at The Parlor with Objects of Desire (Dec 19–21). This isn't your average market; it’s a curated playground of creative merch, fashion finds, and holiday drama. Expect live DJs, DIY workshops—think custom scrunchies and live drawing—and a pet-friendly policy that ensures no one is left behind. When the retail therapy peaks, head to Double Standard for comfort food and festive sips. A Culinary Odyssey The hotel’s dining icons are pulling out all the stops. Mott 32 brings back its cult-favorite Hairy Crab menu, while Tease offers a "Hypnotically Cool" afternoon tea (THB 1,100++). On Christmas Day, The Standard Grill serves a lush semi-buffet featuring roasted suckling pig (THB 1,800++), and Ojo delivers Mexican-inspired singular creations like King Crab Veracruzana against the city’s best backdrop. The Ultimate Countdown New Year’s Eve peaks at Sky Beach and Ojo for Thailand’s highest party. As 2025 fades, disco-house maestro Dicky Trisco and underground icon Seelie take over the decks 78 floors up. Whether you opt for a five-course dinner at the Grill or the all-in "Stay for Midnight" package (from THB 34,000++), you’ll be toasted by free-flow champagne and front-row views of Bangkok’s explosive firework display. The morning after? Recover at The Standard Grill with a "Morning After Brunch" designed to cure any festive hangover. For more information LINE Official Account @thestandardbangkok Tel: +66 (0) 2085 8888
By LIFESTYLE+TRAVEL
Where Tradition Meets Tomorrow: Madi Paidi Bangkok’s Festive Revolution
Madi Paidi Bangkok, Autograph Collection has unveiled a holiday experience that is “Exactly Festive Like Nothing Else,” launching its first-ever Festive Decoration Contest. This visionary initiative invited 25 teams of talented university students to step beyond the classroom and transform the hotel’s sophisticated spaces into immersive art installations. By pairing young creatives with industry experts in architecture and design, the hotel has created a platform that bridges the gap between academic talent and professional hospitality, echoing Marriott International’s Serve 360 commitment to empowering the next generation. The Winners’ Circle The results are a masterclass in Thai craftsmanship and sustainable storytelling. Taking home the Winner’s Award, team Pun Parn (KMUTNB) captured the essence of renewal with a striking centerpiece made of bamboo strips from Nakhon Sawan, electrified by the vibrant colors of Bangkok’s iconic tuk-tuks. The First Runner-Up, Three Whispers (Chulalongkorn University), curated a serene welcome featuring handcrafted paper trees and traditional Pha Khao Ma fabrics from Lampang. Meanwhile, Second Runner-Up, A Land of Abundance (Thammasat University), reimagined the Thai garland at EKKALUCK restaurant using recycled materials, proving that luxury and eco-consciousness can walk hand-in-hand. Cast Your Vote The journey doesn't end with the judges. From now until January 1, 2026, Madi Paidi Bangkok invites the public to become part of the creative process. Guests can vote for their favorite design either onsite at the hotel or via social media. The winner of the Popular Vote Award will be announced on January 2, 2026, marking a new chapter for these rising stars of Thai design. Experience a festive atmosphere where every corner tells a story of local heritage and future innovation. For more information www.madipaidibangkok.com Tel: +66 (0) 2127 5999