/  Dine

After a bit of break, Praya Kitchen at Bangkok Marriott Hotel The Surawongse is now open with over 70 delectable items. You can indulge into the authentic taste of Thai favourites with creative twists, as wll as Chef's Signatures. For this grand come-back, Praya Kitchen offers new mouth-watering selections of Thai and international fares, as well as seafood options such as Tiger Prawns, River Prawns, Blue Crab, Rock Lobsters, and more. Also, you can savour the tenderness of Dry-aged Prime Ribs and Australian Wagyu. Private rooms are available. Operating hours and prices: - Lunch (Saturday and Sunday) from 11.00 hrs - 15.00 hrs at THB 1,088++ with a complimentary dish of Chef’s Signature, Stir-fried Crab with Yellow Curry Powder - Dinner (Friday, Saturday and Sunday) from17.00 hrs – 21.00 hrs at THB 1,388++ with 1 portion of Banana Blossom Salad with Foie Gras, Baked Lobster with Cheese and Steamed Australian Mussels with White Wine Sauce. - Free-flow Juice Bar is offered for additional THB200++ (2hours) Definitely, safety comes first. Praya Kitchen will strictly adhere to safety and social distancing measures, as well as pampering you with highest hygiene. For more information and reservation, please contact +66 (0) 2 088 5666.

Hidden in the bustling Ekamai area is an unmissable spot for all food connoisseurs: Restaurant Stage. Led by Chef Jay Sangsingkaew, who has obtained years of experience in French gastronomy, every single dish she and her team design is filled with creativity that creates utmost delectability. Having been a “stage”, meaning apprentice in French, at world-famous L'Atelier de Joël Robuchon, she implements French techniques and adds touches of Modern European cuisine to the fares. Besides, the team is devoted to finding ingredients of highest quality and makes the best use of it. This is why their crafts are purely charming. By the time I visit the place, they are serving Nordic-inspired cuisine, which is quite an unusual experience in Bangkok. Snacks served to trigger the appetite are melt-in-your-mouth dried aged duck with shallot gel and cracker topped with ikura, to be enjoyed with kombucha. From the Sea comes next inside a shell. The pearl inside comprises 3 types of seaweed, poached-then-grilled squid giving fantastic texture, and passion fruit gel dressing. After the appetisers is a metallic box of wonders with ultimately refreshing senses. Placed right before me is fresh Hokkaido Bafun Uni that hides brown crab below itself. The sided white foam is made with Hokkaido milk corn and vanilla with subtle saltiness added. The bites are paired with Junmai daigingo sake, which is the highest grade of Japanese rice wine. As preservation has been a Nordic lifestyle for a long time, the chefs play with such tradition in a creative way. The slices of white tuna belly confit, smoked trout, and pickled mackerel may look quite simple, but they are exceptionally tasty, especially with pickled white asparagus and horseradish ice cream. Apart from being heavenly in taste, it is a very nutritious dish with essential fatty acids. Moving on from the sea, From the Land is quite a unique dish of meticulously dry-aged venison tartare, served with truffle dressing, lavender, and clove. Pairing with a glass of earthy Pinot Noir, this is a blissful sensation. The previous dishes are already wonderful, but the next plate surprises me even harder. A Spanish Carabineros is transformed into palatable cuisine. Its head is added to the stock, which is used to cook the rice, and then transfigured into a crispy chip. Its alluring body is brushed with citrusy olive oil that helps bring out the best of its flavour. The Carabineros is to be savoured with classy Wiener Gemischter Satz wine with the right balance between sweetness and bitterness. It’s time to take a short break before the next best thing with some small bites. Delectable Caviar Bun and mouth-watering Abalone are served with rare Savoie Chignin-Bergeron wine with amazing aftertaste. Before the experience ends, they make sure that I am satiated with special Meat Loaf, a homey menu that is turned into an impressionable encounter. It is a combination of A4 Hokkaido Wagyu and A5 Australian Wagyu, topped with truffle, served alongside with peach jam and mashed potato. It’s stunning how such simple-looking food can taste and smell elegantly good. Granny

You can now add a prestigious touch of Rosewood to your meals at your beautiful home! Rosewood Bangkok debuts "Rosewood Bangkok On The Move Drive-Through" service, offering easy yet luxury experience, in accordance with the new normal lifestyles. Right in your car, you can get fresh and premium produces, butchery and artisanal sauces for you to cook at home. If you would like to taste Rosewood's delectable healthy fares like Spaghetti Squash with Chickpeas, Roasted Salmon Glazed with Red Pepper Coulis, and Broccoli Quinoa Casserole, you definitely can. Additionaly, freshly baked breads and mouth-watering pastries, including Lemon Meringue Tart and Apple Cinnamon Crumble Tart, are available as well. With one hour’s advance order online, by email or phone, freshly prepared, healthy meals can be picked up at Rosewood Bangkok’s doors from 11 a.m. to 6 p.m. daily. For more information and to place an order, please call +66 (0) 2 080 0088, email or visit

In order to maximise safety, Anantara Riverside Bangkok Resort and Avani+ Riverside Bangkok Hotel offer award-winning luxury dining in the new ways, adhering to safety measures and social distancing guidelines, while keeping the experience as extraordinary as ever.   Private Cruises on Chao Phraya River For a special occasion, the Manohra Sun, Moon or Star are yours for the evening with your personal chef. You can choose from the fresh Portuguese-Brazilian flavours of Chef Alexandre Castaldi of SEEN, or indulge in modern Thai cuisine by Chef Ton of Michelin-starred Le Du. Prices start at THB 2,800 per person, with a minimum spend of THB 45,000.   Trader Vic’s Aloha Brunch Trader Vic’s brings all intrigues of Anantara's Sunday brunch straight to your home. A chef and bartender will set up a buffet and tiki bar, and serve up all your favourite Pacific-Rim dishes and rum cocktails. Prices start at THB 3,500 per person, with a minimum spend of THB 30,000.   The Riverside Tables You can enjoy the privilege of a candlelit dinner by the river or a private little party with your beloved ones on a rooftop at a beautiful place all to yourself.   Please note that for all dining experiences, the Anantara team has enhanced health and safety precautions according to Ministry of Health standards, including thorough disinfecting, daily temperature checks for staff, and the use of masks, gloves and hand gel. For reservations or more information, call +66 (0) 2 476 0022 ext. 1416 or email

Good news for those who long for creative modern Chinese cuisine and captivating Bangkok panorama! Yào Restaurant and Rooftop at Bangkok Marriott Hotel The Surawongse is now ready to welcome you back with brand new menu at Yào Restaurant. Up on Yào Rooftop, you can now enjoy the new set of Midnight Dim Sum. Yào Restaurant - Lunch available at 11:30 – 14:30 from 23 May Special BUY 1 GET 1 promotion for Dim Sum from 25 May – 10 June (only Monday – Friday) - Dinner available at 18:00 – 21:00 from 22 May Special for the first 50 tables book directly via and with a minimum spending of THB 3000, get 1 complimentary Peking Duck. - Chinese Afternoon Tea available from 14:30 – 17:00 on Saturday and Sunday. Offered at THB 1,200 per set for 2 persons. Special complimentary 1 Dim Sum basket per person from 23 May – 10 June. Yào Rooftop The new Midnight Dim Sum selections along with signature refreshing mocktails. Open daily from 17:00 – 21:00   All guests are ensured with the highest safety and hygiene standards. Bangkok Marriott Hotel the Surawongse has put in place safety measures including temperature check station, restricting the number of customers in dining zone, providing hand sanitizers and strictly follow social distancing guidelines.   For more information and reservation, please call +66 (0) 2 088 5666 or visit

Hidden away by the beach and in the embrace of lush mountains, Ta Khai at Rosewood Phuket has become one of the must-check-out spots in Phuket presenting the best of Southern flavours with local ingredients. In the marvellous setting, the restaurant offers a one-off indulgence into mellow dishes made from nutritious local produce and fresh catches. Some of the ingredients are sourced right from the on-site garden. On the menu is a myriad of Thai favourites that may sound familiar, but the experience at Ta Khai is totally different, mostly thanks to the secret magic the chefs put in every single dish. Southern’s must-try Moo Hong (THB 460), braised pork with black pepper and garlic, melts in my mouth with ultimate tenderness and flavour. Gaeng Som Pla Gao (THB 460), spicy and sour black grouper curry, comes with the right level of spiciness and tangible freshness on the fish. Not to be missed is Pla Tod Rad Prik Sabparot (price varies) that combines all flavours harmoniously, plus pleasant crispiness. Cocktails served at Ta Khai make a great match with the food, as they creatively add subtle Southern scents into each glass. Galangal Negroni (THB 450) here does not taste too boozy, and it is a very charming drink, thanks to the scent of fresh galangal. If you like it exotic, try Tom Yum Moscow Mule (THB 450), made to be completely enjoyable with a subtle bit of Tom Yum. Made with perennial passion for Southern cuisine, every single dish served at Ta Khai is undoubtedly a heavenly experience that will make your casual evening feel special.   TA KHAI AT ROSEWOOD PHUKET 88/28, 88/30-33 Muen-Ngern Road, Patong, Kathu, 83150 Phuket, Thailand T. +66 (0) 76 356 888 E. W.   Text by Pakvipa Rimdusit Photos by Nissorn Somrattanakul

Master Chef Shigeru Hagiwara at Yamazato, The Okura Prestige Bangkok’s award-winning signature Japanese restaurant is laying on authentic tastes of Japan in early summer with special Gozen lunch platters and a multi-course Kaiseki dinner featuring seasonal ingredients such as royal fern, sweet fish and pike eel. Also known as Hamo in Japan, pike eel is considered a summer treat, particularly in the Kansai region where it is popular for its flavour and nutritious energy-giving properties. The first Early Summer Gozen platter includes a starter of simmered conger eel, shrimp, mushroom and okra with sesame cream sauce. The seafood theme continues with a soup of scallop dumpling, shimeji mushroom and green vegetables with a touch of citrus yuzu. The second platter features a simmered dish of eggplant, taro, pumpkin, sweet fish, okra and carrot with a touch of yuzu, and a rice dish with crab meat served with salmon roe, traditional pickles and miso soup. In addition to pike eel tempura, noodles and sashimi dishes, stars of the Kaiseki dinner is a grilled dish of Spanish mackerel with tomato miso sauce and pork belly roll with baby corn, dried cassis, paprika and pickled myouga. Early Summer Gozen lunch platters and the Kaiseki dinner are available at Yamazato from 1 - 28 June 2020, lunch 11:30 - 14:30, dinner: 18:00 - 22:30. Priced at Baht 1,600++ for Gozen lunch and Baht 4,700++ for Kaiseki dinner. Yamazato Restaurant is located on the 24th floor of The Okura Prestige Bangkok. For information and reservations, please contact 02 687 9000 or email or book on our website

By Trevor MacKenzie Managing Director, Mango Tree Worldwide The best-laid plans of mice and men often go awry. That couldn’t be more true now as we sit and look at our 2020 business plans and go ah, what to do now. I am no different. Starting 2020, what company would not be proud of a 1st quarter performance with five new locations opened? How to stay positive when business is falling in tatters all around you? It has not always been easy to stay upbeat. I spent a whole day pretty much frozen. But the thaw started when my wife scolded me for looking grumpy. She was right. How can you lead by example if you are not positive all the time? I am naturally positive and I look for light in darkness and the light is appearing for our 71 COCA and Mango Tree brands. In China and Hong Kong. we are reopening and will climb steadily once more, day by day, week by week. In Thailand our delivery is working! Transparency  What’s undeniable, is business leaders are getting to see the reality of where their businesses are at and I am no different. This is the first major crisis for me, as I am sure it is for many. It has become a time of humbleness and transparency. Transparency in letting staff know the reality we were facing with 90% of our restaurants worldwide shut down. With virtually no revenue since January we had to be honest and say we may lose our jobs if we run out of cashflow. But because of transparency, my offer of a salary reduction, and staff helping with their salaries, we were able to stretch our cashflow. Then the magic started to happen. There were smiles, relief and we bonded as a team. They are positive, not stressed and working from home even more productively than before. Fiscal Discipline We have always been fairly disciplined fiscally and I have prided myself on running a profitable overseas business for years. I got to see that we were not prepared for a six- to nine-months tenure and it exposed some of our weaknesses in receivables. If we had been more diligent with our receivables we would not have had to go to our staff and ask for their help. It was also a great reflection that our business is one dimensional. We collect royalties and franchise fees and we do not have other sources of income so how do we retool our business to find other ways of creating revenue. We now conduct 15-minute brainstorms to everyday on how we can transform our business and the results have been superb. Digital, Digital, Digital  Talking digital is important. It’s been important for years but moving on it has been a challenge. Now we have fast tracked launching our new Intranet platform called + Inspire with the goal of educating every single employee worldwide about our brands and the heart and soul of who we are along with other vital trainings. It’s also vital also because of delivery.

FROM KOH CHANG IN THAILAND TO PHU QUOC IN VIETNAM, A STRING OF ISLANDS HUGS THE COAST – AND MOST OF THEM ARE CAMBODIA’S, SITTING OFFSHORE OF THE KINGDOM’S 440 KILOMETRES OF TWISTING AND TURNING COASTLINE – THE PEARLS OF THE CAMBODIAN SEASHORES The beauty of these islands is that most of them are undeveloped, with wild beaches and just a few simple backpacker huts if you want to stay a while – or no huts at all, just you and nature. Perfect for day trips, or pitching a tent in paradise. Then there are two big islands – Koh Rong and Koh Rong Samloem – which have a whole range of accommodation along their super-long beaches, with dense jungle interiors. Lastly, for those with fat wallets, there are three private islands blessed with fabulous luxury resorts. Well and truly off the map at the turn of the century, Cambodia’s islands now have something for everybody, from just a hammock in the trees, to a wooden chalet with a balcony, through to an exclusive villa with your own pool. Numbering no less than 60, the islands lack roads, ATMs or mains electricity, but boast a host of bars, restaurants and dive shops, plus endless beaches, azure seas and an escapist, easy-going vibe. Controversially, some islands have been leased to developers for large-scale resort building, so who knows how long this away-from-itall tranquillity will exist? Already the charm of the first of Cambodia’s beach hubs, the seaside town of Sihanoukville, has been smashed and annihilated by manic development. In just the last few years, what was a laid-back beach town has become a grotesque casino city for Chinese gamblers, its former backpacker haunts left to rot. That means right now is the time to enjoy the Cambodian islands, while they are still treasures possessing a serenity not easily found elsewhere in Southeast Asia. Let’s check them out. THE NORTHERN GROUP KOH KONG KOAH If you’re coming from Thailand by land – not a bad idea at all, entering Cambodia from Trat province – then the first big island is Koh Kong Koah, which is in fact Cambodia’s largest island. However, it has a strong military presence, so access is tightly controlled and you must visit on a guided boat tour out of Koh Kong town or Tatai costing USD21 per person, including lunch and snorkelling equipment, or you can take overnight trips with beach camping or homestay for USD55. These trips only operate from October to May and it’s forbidden to explore the forested interior. Seven beaches are strung along the western coast, lined with coconut palms and lush vegetation. At the sixth beach from the north, a narrow channel leads to a hidden lagoon. KOH S’DACH ARCHIPELAGO KOH S’DACH Twelve small islands form the Koh S’Dach Archipelago, located offshore midway between the Thai border and the coastal city of Sihanoukville. Just two kilometres long, Koh S’Dach is the only island with a sizeable population, about 2,300, and it buzzes with fishing boats and an ice factory as the economic heart of the archipelago. The beaches