TOP
h
  /  Dine

The late autumn in Japan marks the Koyo, a time to count one’s blessings before the onset of winter, and what better way to do so than with a reviving cup of premium tea or coffee accompanied by a delicious sweetmeat from the selection of Koyo cakes and pastries available at The Okura Prestige Bangkok’s La Pâtisserie. Among the delights are kabocha pumpkin cheesecake, musk melon cream roll, pomegranate tart, and a light and zesty mikan orange & chocolate tartlet. These and many other sweet treats and savoury goodies on offer at La Pâtisserie are great solo pick-me-ups or pleasures to be shared with family, friends and colleagues at any time of the day. Koyo Confections are available Mondays to Fridays at 07:00 - 19:00, from now until 30 December 2020. Priced from Baht 160 net per piece. La Pâtisserie is located on the ground floor, Park Ventures Ecoplex. For more information, please contact +66 (0) 2 687 9000 or email lapatisserie@okurabangkok.com

For this year's Mid-Autumn Festival, award-wining Grand Shanghai Restaurant, Singapore offers exquisite mooncakes that intertwines flavour and texture to perfection. Every single piece is meticulously handcrafted using only the finest ingredients with no added preservatives or artificial flavouring, encased in a luxurious box reminiscent of the restaurant’s iconic 1930s Shanghainese extravagance and splendour. The highlight goes to the limited-edition Bird’s Nest with Almond Paste Snow Skin Mooncakes (SGD 68 per set of six), made with premium bird’s nest and silky almond paste, boost your immune system while indulging in this luxurious sweet treat, plus various health benefits. Fans of snow skin mooncakes are in for a treat as Grand Shanghai has specially curated two snow skin flavoured mooncakes to whet appetites. Treat yourself to the new flavours such as Taro Paste with Ginkgo Nuts (SGD 58 per set of six) and Green Bean Paste with Pandan and Custard (SGD 58 per set of six). Back by popular demand is the Signature Crispy Lava Salted Egg Yolk (SGD 68 per set of six). For those who love the classics, delight in Traditional Baked White Lotus Paste with Double Yolks (SGD 62 per set of four) or Traditional Baked White Lotus Paste with Single Yolk (SGD 60 per set of four). These timeless pieces are filled with smooth and rich lotus paste with flavourful salted egg yolk bounded by a lightly baked golden crust. The Shanghainese Crispy Yam Paste (SGD 60 per set of four) is the signature mooncake filled with generous amount of silky and smooth yam encased in flaky, buttery crust that is not to be missed if you want to experience the flavour of Grand Shanghai. Available only at Grand Shanghai Restaurant, the mooncakes can be ordered until 1 October 2020 by calling +65 6836 6866 or emailing restaurant@grandshanghai.com.sg

SALA Hospitality Group invites guests to enjoy an unforgettable afternoon or evening on Bangkok’s “River of Kings”, with a new series of private boat sunset cruises on a timeless mahogany Hacker-Craft boat, exclusive dining experiences, as well as a stylish stay with precious panorama. The packages combine private sightseeing trips along the Chao Phraya Rive with the option of luxurious overnight stays and a dedicated five-course menu crafted by the expert chefs at sala rattanakosin Bangkok’s Eatery and Bar. Available for lunch or dinner, this fine-dining menu treats diners to a selection of freshly-baked artisan breads, an amuse bouche of coconut gelato with heirloom tomatoes, basil pesto and freshly-cracked blacked pepper, and an indulgent starter of seared foie gras with passion fruit coulis, a Hokkaido scallop chip and mixed berry compote. The entrée of Chilean sea bass with roasted cauliflower purée and Parmentier potatoes, topped with a grilled tiger prawn, is then followed by a mouth-watering main course of Black Angus beef tenderloin with garlic-infused creamed potato, roasted organic vegetables and buttered mushrooms. The exquisite feast reaches its climax with a decadent dessert of crème brûlée tart topped with fresh mixed berries, savoiardi biscuit and banana scented mascarpone. Couples can enjoy this sumptuous lunch or dinner for two, along with a private 30-minute Chao Phraya classic boat cruise for just THB 9,100++ (down from the standard rate of THB 12,900++). Alternatively, guests can combine their memorable meal and a 30-minute cruise with an overnight stay in a stylish and spacious wat arun river view suite, including breakfast for two the following morning for only THB 16,999++ (reduced from the standard rate of THB 24,400++). For more information about SALA Hospitality Group, please visit www.salahospitality.com

Domingo Fabuloso Champange Sunday Brunch is back! Feast on Spanish signature dishes, tapas, Iberico ham, premium seafood and unlimited Champagne this coming 4 October and 1 November 2020 at UNO MAS restaurant, Centara Grand at CentralWorld, Bangkok. With sky-high panorama over the city from our semi-alfresco rooftop deck, UNO MAS’s spectacular 3-hour brunch includes unlimited Spanish and Mediterranean-inspired dishes, as well as free-flow Magnum G.H. Mumm Cordon Rouge Champagne. Guests have the option to order freshly prepared signature dishes from the UNO MAS menu, as well as peruse the buffet spread that features some of the finest imported produce from around the world. This includes premium Iberico ham, four types of fresh oysters, Alaskan king crab, Maine and Phuket lobsters, jumbo prawns, and other delicious cold cuts to be enjoyed with a range of breads and condiments. To complete the Spanish gastronomy experience, you can also sample some of the restaurant’s tapas dishes as you admire the views from 54 floors up – Champagne flute in hand! UNO MAS’s Domingo Fabuloso Brunch is priced THB 3,555++ per person, inclusive of all food, unlimited Champagne pours and other soft drinks. For more information or to book a reservation, contact UNO MAS at Centara Grand at CentralWorld by calling +66 (0) 2 100 6255 or email diningcgcw@chr.co.th Find out more about UNO MAS: W. www.unomasbangkok.com FB. @UnoMasBangkok IG. @Unomas_Bangkok

At the Regent Hotel, Taipei, the highly anticipated Coast opens its door to welcome guests to an elevated culinary experience of Taiwanese ingredients colliding with Thai flavours, creatively crafted by acing chefs – Thailand's Chef Ian Kittichai and Taiwan-based Chef Richie Lin, bringing the concept of "modern coastal cuisine" to the table, featuring seasonal ingredients and seafood from Taiwan, alongside herbs and spices from Thailand. Ian Kittichai is renowned for his influence on and approach to Thai cuisine. He is an award-winning chef, restaurateur, cookbook author and television personality. He has founded and partnered in diverse restaurant concepts around the world in locations from Asia to Europe and the United States, including Issaya Siamese Club in Bangkok, Spot Dessert Bars in New York City and Tangerine in Singapore. Richie Lin is the chef/owner of Taipei’s Michelin-starred MUME which in 2020 placed at No.18 on Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Aqua Panna. Dedicating himself to seasonal local ingredients at MUME, Chef Lin presents new dishes with familiar flavors. Coast is now open for dinner Tuesday through Sunday and offers a seasonal set menu of 9 courses for NT$ 2,280 plus service charge. Lunch service will be added every Friday, Saturday and Sunday starting from the 25 September 2020 with a seasonal set menu of 5 course for NT$ 1,280 plus service charge. Visit www.coast.tw for further details.

On 25 and 26 September 2020, the first Indian woman to be awarded a Michelin star and Asia’s Best Female Chef 2019, Garima Arora from one-Michelin-starred Gaa restaurant, is bidding farewell to Soi Langsuan with a two-nights-only culinary affair at Spice Market restaurant, Anantara Siam Bangkok Hotel. Award winning Chef Garima and her culinary team will take over Spice Market restaurant to offer her loyal fans an opportunity to delight in her “So Long Langsuan” set menu showcasing the glamour of modern Indian cuisine. The farewell menu will feature twelve of her most famous dishes that meld traditional and forgotten Indian cooking techniques with local Thai ingredients, including frozen chicken liver pâté with longan; savoury betel leaf with duck vindaloo; Kerala “surf and turf” with caviar, koji bread and banana water; and the mouth-watering grilled baby corn. Her inventive and refreshing desserts include eggfruit ice cream with spiced nuts and jackfruit; and sweet paan leaf and betel leaf with chocolate and cardamom. An alumnus of Le Cordon Bleu school in France, Chef Garima has worked alongside many world-renowned chefs such as Gordon Ramsay; René Redzepi; and Gaggan Anand. In 2018, she became the first Indian female chef to earn a Michelin star at the age of 32. In 2019, she was voted Asia’s Best Female Chef by Asia’s 50 Best Restaurants. In March 2019, Restaurant Gaa made its debut on the Asia’s 50 Best Restaurants list at no. 16 with the Highest New Entry award, and shortly after claimed its place at no. 95 on the World’s 50 Best Restaurants list. Gaa is currently ranked at no. 15 on the Asia’s 50 Best Restaurants 2020 list. Chef Garima is also the founder of Food Forward India, a not for profit initiative which aims at cataloging of and reforming the narrative on the “cuisines of India.” The “So Long Langsuan” menu will be served on 25 and 26 September 2020, starting at 18:00 at THB 3,800++ per person and optional wine and juice pairings are also on offer. Reservations are requored and can be made by calling +66 (0) 2 126 8866 ext. 1232 or email spicemarket.asia@anantara.com

There is only one way to make traditional Chinese “la mian” noodles – and that that’s by skillfully hand-pulling the dough, which can often stretch over a meter long! This process creates thick strands that are cut up, quickly boiled just for a minute or two, and then served al dente-style with a choice of toppings. The impressive length of these la mian noodles actually symbolizes longevity – hence why they’re particular popular during the Chinese Lunar New Year. At Dynasty restaurant, Centara Grand at CentralWorld in Bangkok, you can order a freshly-prepared serving of la mian all year round. Choose to have them in a broth or without (‘dry”), with our signature toppings including premium ingredients like Cantonese-style prawn with La Mian and Sichuan sauce or Wagyu eef La Mian “Hong Kong style”. Special la mian dishes to look out for on Dynasty’s menu include: “Tom Yum” with sea bass “Ma La” with spicy numbing Sichuan pepper sauce “Zha Jiang Sauce” with minced pork and fermented soy beans For more information or reservations, please contact +66 (0) 2 100 6255 or email diningcgcw@chr.co.th

Sheraton Manila Bay’s oven-baked gourmet pizzas, composed of fresh tomatoes, specialty hand-knead doughs, and oil giving a refined taste that matches the sauce and toppings, and premium choice ingredients that further accentuated the flavor in every bite, are undoubtedly of the best-tasting premium savouries you can find in Manila. Guests can choose their thin-crust favorite from a tasty selection of four: Mushroom Pizza topped with spinach, garlic and shiitake mushrooms on zesty ricotta and mozzarella cheese; Pizza Meat Supreme topped with pepperoni, ground beef, cured bacon and ham, topped with capsicum, pineapples and shimeji mushrooms, in homemade pomodoro sauce and mozzarella cheese; Seafood Pizza topped with herb marinated freshwater shrimp, mussels, local scallops and red squid in homemade pomodoro sauce and mozzarella cheese; and Pizza Prosciutto di Parma topped with Parma ham, burrata cheese, fresh arugula, shaved parmesan, with fresh tomato, farm egg and olive oil. Crafted by the hotel’s seasoned culinary team, Gourmet Pizza is available for takeaways daily from 9:00 to 18:00 and is ready for pick-up in just 45 minutes. Indulge in these premium crusted goodness at home by calling +632 5318 0788, 09175837294, 09175837326 or email sh.mnlsb.fnb@sheraton.com. Advance order is required. Diners shall arrange pick-up with their courier of choice. For a full listing of gourmet takeaways menu, click here.

The Luxury beachfront resort Meliá Koh Samui invites you to indulge into a delectable dusk with the resort's new menu in the grandiose setting. Azizskandar Awang, the resort's executive chef who has won a number of awards during his 20-year career, has created degustation, vegan, afternoon tea and Sunday brunch menus celebrating contemporary Thai, Western and Mediterranean fare. Served in the evening at the resort’s Breeza Beach Restaurant and Bar overlooking Choeng Mon Beach, Awang’s five-course ‘Chef’s Tasting Menu’ includes ‘sea scallop with cauliflower puree, nantua sauce, pickled grapes and salicorne’ and ‘Jack’s Creek Wagyu beef with glazed carrot and parsnip puree, shallots, beetroot and red wine reduction’. Paired French, New Zealand, Spanish and Italian wines are optional. Awang's five-course ‘Taste of Thai’ counterpart, with optional Thai wine pairings, features ‘salmon wrapped in betel leaf with light chu che sauce and pickled pearl onion’ and ‘Australian lamb in massaman sauce with peanut puree, crispy onion and potato gnocchi’. Designed to tap into the movement towards sustainable, plant-based consumption, Awang’s vegan menu’s dishes range from ‘lentil soup flavored with coconut milk, cumin and ginger’ to ‘Greek salad topped with hummus, tofu and avocado’. ‘Saffron risotto with caramelized porcini mushrooms’, and ‘spinach and ricotta cannelloni gratin with mozzarella cheese’ are among the standouts on the new vegetarian menu. Held every Saturday from 15:00 to 18:00 at Yod Maprao, a venue with floor-to-ceiling windows opening onto the resort’s two-level infinity pool and Choeng Mon Beach, afternoon tea entails a selection of premium TWG loose teas, the obligatory scones with clotted cream and homemade jam, sweets such as ‘lemon and pistachio éclair’ and ‘canelé de Bordeaux’ and savory items including smoked salmon and grilled brie cheese and cranberry sandwiches. Optional Nua Prosecco and Moët & Chandon Piccolo cost extra. Staged on the first Sunday of each month at Breeza and Yod Maprao and the sand deck adjoining the two venues, the Sunday brunch menu brims with all sorts of indulgent options at a series of stations. The brunch affair’s ‘Raw Bar’ dishes out imported French oysters, steamed white shell clams, Koh Samui blue swimmer crab, poached local shrimps, Turkish stuffed mussels with rice and lemon. The ‘Soup’, ‘Live’, ‘Highlights’, ‘Carving’, ‘Charcoal Grill’, ‘Japanese’ and ‘Artisan Pasta’ stations serve the likes of ‘salmorejo with serrano ham and boiled egg’, ‘crispy fish tacos with marinated cabbage and pico de gallo’, seafood paella, grass-fed Australian beef, tiger prawns, nigiri sushi and ‘black truffle ravioli with brown butter’ respectively. To contact Meliá Koh Samui or to make a booking, please call +66 (0) 89 184 0725 or email reservation.kohsamui@melia.com