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Rosewood Bangkok introduces "Sweet Soirée" – a new evening dessert concept at Lakorn European Brasserie under the romantic theme of "Love Letter to Thailand". As the sky at dusk is turning glamourous pink, you can enjoy an expansive array of intricate all-you-can-savour desserts including mignardises, chocolate bonbons, pâte de fruits, marshmallow, mini tartlets, cannelés and cookies, as well as a choice of one exquisitely crafted patisserie from award-winning Executive Pastry Chef Florian Couteau. You can also enjoy pairing the confections with unlimited infused gin from 20:00 until 23:00, featuring one of three gin-of-the-week flavors: pineapple, strawberry or mango, while the vinyl-spinning DJ plays the funky tunes. For the Sweet Soirée debut, Executive Pastry Chef Florian Couteau created “A Love Letter to Thailand”, showcasing Thailand's alluring tropical fruits on the extravagant desserts. It deliciously exemplifies the “Partners in Provenance” program of Rosewood Hotels & Resorts®, in which hotel chefs share a passionate commitment to source, present and beautifully showcase locally produced, fresh, sustainable and seasonal ingredients. Sweet Soirée is available every Friday from 18:30 to 22:30 at THB 888++ per person, including one plated dessert and unlimited access to the sweets buffet. For more information or reservations, please call +66 (0) 2 080 0070 or email bangkok.lakorn@rosewoodhotels.com  

This December, 3 of Marriott International’s world-class hotels in Bangkok will showcase the finest Chinese cuisine this December, as they host the “Flavors Explosion : A Journey through Chinese Cuisines” – a series of delectable dining events that demonstrate the skills of 3 Chinese culinary artists and the finest local and imported seafood. The series will be led by these hotshot chefs: Chef Oscar Pun is a native of Hong Kong who likes to combine classical recipes with innovative cooking techniques, having mastered his culinary skill for over 20 years in the kitchens of leading luxury hotels and top restaurants, including Michelin-starred establishments in Beijing and Singapore. He now delights diners at Pagoda Chinese Restaurant at Bangkok Marriott Marquis Queen’s Park. Chef Bruce Hui is a Chinese Chef who has a passion to develop and refine time-honoured Chinese recipes. His simple yet sophisticated style focuses on the spirit of each dish and its ingredients, while not strictly adhering to tradition. Guests can discover his inventive culinary creations at Yào Restaurant, an award-winning dining destination of Bangkok Marriott Hotel The Surawongse. Chef Cheng Kam Sing learnt the art of Cantonese cuisine in Hong Kong, but has been a resident of Thailand since 1989, where he has worked at some of the most sought-after Chinese restaurants in Bangkok. At The Silk Road, The Athenee Hotel, A Luxury Collection Hotel, his modern yet authentic style is intended to accentuate the natural flavors and textures, with eye-catching presentation. For 3 nights only, on 15, 16 and 17 December 2020, diners can savor delicious and highly authentic dishes created exclusively for the event by the aforementioned trio of Chinese executive chefs. On each evening, these 3 epicurean experts will use their experience and ingenuity to craft an original menu, focusing on sublime seafood. This gastronomic gathering will be hosted on 15 December at Yào Restaurant, Bangkok Marriott Hotel The Surawongse; on 16 December at Pagoda Chinese Restaurant, Bangkok Marriott Marquis Queen’s Park; and on 17 December at The Silk Road, The Athenee Hotel, A Luxury Collection Hotel. The “Flavors Explosion: A Journey through Chinese Cuisines” set menu is priced at just THB 2,888++. À la carte dishes are also available.  Marriott Bonvoy and Club Marriott members will enjoy exclusive Restaurants and Bars benefits. For more information and reservations, please contact: Yào Restaurant: www.yaobangkok.com / Wimolthip.L@marriotthotels.com / +66 (0) 2 088 5666 Pagoda Chinese Restaurant: restaurant-reservations.bkkqp@marriotthotels.com / +66 (0) 2 059 5999 The Silk Road: gec.theathenee@luxurycollection.com / +66 (0) 2 650 8800

Setting up branches at Mahanakhon CUBE are a dozen favourite Thai street food restaurants, some of which are Michelin-recommended. The new rock star venue for foodies is named ‘Thai Taste Hub Mahanakhon CUBE’, and will unquestionably offer plenty of mouth-watering comfort foods to satisfy every palate. Located on the first floor of Mahanakhon CUBE, which is found at exit number three of Chong Nonsi BTS station, Thai Taste Hub fits the bill especially for those who love legendary street foods but not the hassle of driving around crowded areas and trying to find a parking space, then queuing up at the original restaurant and fighting to keep their seats. The 640 sqm space here can accommodate 200 foodies at a time. The ambience is street of course, with a mix of arts by Thai artists working in different mediums e.g. Beerpitch on typography, Benzilla on street art, Gongkan on acrylic on wall, Pim on ceramic and mosaic, and Lolay on the 3.5-metre sculpture at the heart of the space.   Yih Sahp Luhk (Michelin Plate 2020) Original restaurant: Phra Athit Road Signature dishes: Braised Short Ribs Rice Pot (THB 220), Hotate (scallops) Rice Pot (THB 450) Our thoughts: The baked rice was flavoursome, the beef ribs were tender and super juicy, and the accompanying soup was perfect!   Pad Thai Fai Ta Lu (Michelin Bib Gourmand 2019-2020) Original restaurant: Dinsor Road Signature dishes: Pad Thai Fai Ta Lu Crispy Pork Belly (THB 220), Pad Thai Fai Ta Lu Grilled Pork Jowl (THB 190) Our thoughts: The Pad Thai sauce was vibrant and coated the noodles thoroughly. It’s worth observing the cooking process as well since the large flames that engulf the entire wok is pretty impressive.   Nai Ek Roll Noodle (Michelin Plate 2018-2019) Original restaurant: Bangkok Chinatown Signature dishes: Roll Noodles (THB 65-90), Deep Fried Crispy Pork with Rice (THB 65-90) Our thoughts: The Roll Noodles (Guay Jub) had a slight chewiness that was satisfying, the crispy pork was perfectly cooked, and we could not waste even a single drop of the aromatic black pepper soup gave our sinuses a big hit (in a good way!).   Maverick Suki (Michelin Plate 2019-2020) Original restaurant: Soi Yod Sae, Bamrungmuang Road Signature dishes: Stir-Fried Sukiyaki (THB 80), Stir-Fried Noodle with Chicken (THB 70) Our thoughts: The sukiyaki sauce, which has been passed down through generations since 1960, proved to be so irresistible that we kept asking for more. The marinated pork was so tender it literally melted in our mouths.   Phed Phed Hey! Original restaurant: Nakhon Phanom Signature dishes: Salad with Vermicelli Noodles (THB 275), Mongosteen Papaya Salad with Shrimp Paste and Sugar Cane (THB 275) Our thoughts: The oversize portions were impressive, as well as the succulence of each dish. Even so, the three of us found it difficult to finish each portion! So the more of you, the merrier a meal here becomes.   Boon Lert Original restaurant: Nang Loeng Signature dishes: Egg Noodle Soup with Crab (THB 70-80), Wontons with Grilled Pork in Soy Sauce (THB 55-65) Our thoughts: The traditional bone broth complemented the delicate egg noodles splendidly, and the crab meat was very succulent.   Limlaosa Original restaurant: Song Wat

Front Room at Waldorf Astoria Bangkok is now ready to pamper your taste buds with home-cooking-style dishes with a fresh concept that celebrates the 8 flavours of Thai cuisine, curated by native whizzes and gurus. Inspired by "ros meu Mae" (tastes of mother's cooking), many dishes come from the chefs' childhood memories of their comforting home dining. The culinary collaboration brought Dr. Niphatchanok (Ajarn Ning) Najpinij’s culinary heritage that was bestowed on her by her mother Asst. Prof. Kobkaew Najpinij, a renowned guru of Thai cuisine, together with her own culinary research to the new menu that was co-created with Chef Supanat (Ann) Khanarak and the Front Room team led by sous chef Sarocha (Bua) Rajatanawin. The menu celebrates the eight distinctive Thai flavors of sour, sweet, nutty, salty, spicy, bitter, astringent and mild in a home-cooking style as an ode to all ‘Mae’. The highlights of Front Room’s new, extensive menu include: Phla Lai Bua Hoy Shell or Seared Hokkaido Scallop with Lotus Stem, Pomelo and Homemade Chili Paste; Talae Gub Sator Kua Sauce Khem or Stir-Fried Squid, Tiger Prawn, Bitter Bean with Salted Seafood Sauce; Nuea Khem Tom Kati or Coconut Broth with Salted Beef Cheek, Shallot and Chili; Pla Gao Nung Gub Sauce Larb Kua or Streamed Grouper with Northeastern Thai-style Sauce; Moo Sam Shan Pad Grathiam Dong or Stir-Fried Kurobuta Pork Belly with Fermented Garlic; and Ma Phrao Cheesecake or Coconut Cheesecake with Young Coconut Jelly and White Chocolate Mousse. Front Room at Waldorf Astoria Bangkok is located at the Lower Lobby and is open from Tuesday to Saturday for lunch from 11:30 to 14:00 (last order), and for dinner from 17:30 to 21:30 (last order). The three-course set lunch is priced at THB 900++, and à la carte items range from THB 280++ to THB 980++. For further information and reservations, please contact +66 (0) 2 846 8888 or e-mail: bkkwa.fb@waldorfastoria.com

Capella Bangkok invites you to indulge into a refined tea time by the Chao Phraya River, celebrating the timeless elegance of Asian tea culture and the finest French pâtisserie. Set amidst lush gardens and calming lily ponds, the Tea Lounge is a serene spot for daytime refreshments and high teas with a choice of premium black, white, green, and oolong varieties, along with fresh herbal and floral infusions. As tea is a social and cultural ritual, not just a beverage, Capella Bangkok celebrates this heritage with Connoisseur’s Teas including rare, handpicked leaves from the cool hills of southern China and northern Thailand, which can be customised with a choice of tropical and botanical elements. The Tea Lounge also presents Capella Bangkok Signature Diamant Champagne, bottled exclusively for the hotel by the Vranken Pommery house. The Signature High Tea Experience comprises Tea & Herb Trolley to refresh the palate, sublime Savouries such as the Foie Gras Pearl and Uni Royale, Handcrafted Scones are next served with pomelo and spices jam, lemon - ginger marmalade and clotted cream, Dessert Trolley of dainty delicacies, such as tarts, madeleines, macarons and cakes. Creative cocktails or mocktails will also be served at the table, including the “Champagne Piscine” to add sparkle to the afternoon. With limited spaces available (only 20 seats per day), this Signature High Tea Experience is expected to become one of Thailand’s most exclusive epicurean occasions. The Capella Signature High Tea Experience is priced at THB 1,500++ per person, while the Capella Signature High Tea & Champagne is available for THB 2,500++ per person. The Tea Lounge at Capella Bangkok is open daily from 14:00 until 18:00. For reservations, please email tealounge.bangkok@capellahotels.com or call +66 (0) 2 098 3888.

This November, Carlton Hotel Bangkok Sukhumvit invites you to try special truffle-focused dishes at Wah Lok Cantonese Restaurant and Cooling Tower Rooftop Bar, created by expert culinary team, to make your meal even more memorable. At Wah Lok Cantonese Restaurant, Chinese ingredients and alluring black truffle come together as Black Truffle Soup with Fish Maw, Dried Scallops, Bamboo Fungus and Wolfberries (THB 780++). Complimentary Special Chinese Tea is offered for every order of this truffle soup during lunch and dinner. At Cooling Tower Rooftop Bar, don't miss savouring Burrata Truffle Salad (THB 590++) alongside Australian grain-fed steak. The Steak & Truffle dish (THB 790++) is accompanied by Spring Pea, Autumn Black Truffle & Truffle Fries. For your second truffle dish, you will receive 10% discount! For more information or to make reservations, please contact +66 (0)2 090 7888 or email Fbreservations@carltonhotel.co.th

This year, Thai traditional festival Loy Krathong takes place on Saturday 31 October. Plate Restaurant at Carlton Bangkok Sukhumvit joins the celebration with all-you-can-eat fresh river prawns and your other favourite seafood at alluring prices, for one night only! The scrumptous celebration comes with an exceptional BBQ & Seafood Night for THB 999++ per person, including a welcome drink and a Krathong, with 50% discount for children below 12 years old and free-of-charge for those below 4 years of age.   BBQ Seafood Buffet at only THB 999 ++ per person Relish a wide variety of fresh seafood including Prawns, Black Mussels, Green Mussels, Musk Crab, Hoi Wan Sweet Shellfish, Seafood BBQ station including River Prawn, BBQ Slipper Lobster, BBQ Squid, traditional Thai delicacies as well as Carlton’s specialties such as Singapore Chilli Blue Crab. Other food stations & highlights include: fresh homemade pasta station, authentic Thai and Peranakan curry, Seafood Tom Yum noodle station, Roast Striploin Carving station, Thai dessert such as Bua Loy, Banana in Coconut Milk, Chocolate & Vanilla Choux Craquelin and many more. The buffet is open from 18:00 to 22:00.   Room and BBQ Seafood Buffet THB 3,000 net per room per night One night stay in a Deluxe Room for 2 persons (accommodation only) 20% off food and beverages at all outlets (with exception for promotional prices, happy hour, wine & spirits by bottles, and Wah Lok Cantonese restaurant) 20% off in-room dining Special A la carte buffet breakfast offer at THB 300++ per person At the end of the night, you can enjoy floating 'krathong' right nearby the hotel area. For more information or to make reservations, please contact +66 (0) 2 090 7888 or email Fbreservations@carltonhotel.co.th

CHAR Restaurant at Hotel Indigo Bangkok Wireless Road invites diners to savour latest culinary creation by Executive Chef Sebastian Reischer, featuring fresh seafood and juicy meats. New on the menu are Chorizo & Lobster Spaghetti, topped with lusciously glazed lobster tail; King Crab Thermidor, featuring Alaskan king crab, spinach, parmesan, and brandy; Wood-fired Grilled Wagyu Tenderloin with onion tart, garlic confit, and one of CHAR's signature sauces; Wood-fired Grilled Australian Rack of Lamb with harissa paste, olive tapenade, and succulent signature sauce; and Smoked Beef Short Rib with creamy mushroom fregula, white onion, pumpkin, and parmesan. The CHAR experience could be found at the top of Hotel Indigo Bangkok. CHAR Rooftop Bar has been setting trends for Thailand’s cocktail culture, while CHAR Restaurant serves tasty meals created by experienced culinary team. For more information, visit www.charbangkok.com

From now until 30 November 2020, Yào Rooftop Bar invites you to taste premium crab menus by Chinese Head Chef Bruce Hui alongside the bar's signature beverages, overlooking unbeatable view of Bangkok's horizon. The special crab meat menu includes: Shu Mai with Crab Meat and Shrimp topped with Black Truffle and Salmon Caviar Deep-fried Crab and Cheese Cake served with Szechuan Chili Sauce Soft Shell Crab, Foie Gras and Black Truffle with Charcoal Buns Steamed Crab Meat and Chicken Dumpling Baked Crab Shell stuffed with Sticky Rice and Shredded Coconut Baked Toast with Two Kinds of Crab Meat Sauce Deep-fried Crab Meat with Green Chives Dumplings Crab Shaped Sweet Mung bean Cake Pamper yourself with delectable treats, invigorating drinks, and magical sunset at Yào Rooftop Bar on 32nd Floor of Bangkok Marriott Hotel The Surawongse. Open daily from 17:00 - 01:00 (Last order for food is 9:00). For more information and reservation, please contact +66 (0) 2 088 5666 or visit www.yaobangkok.com