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To celebrate the grand comeback, JW Marriott Hotel Bangkok offers irresistible promotions for its famous outlets: Tsu Japanese Restaurant, Nami Teppanyaki Steakhouse, Man Ho Chinese Restaurant and JW Café. For all guests, you will get a 50% discounts from now until 31 July 2020! Tsu Contemporary Japanese Cuisine Chef Yukio Takeda and his team masterfully prepare fresh sushi, sashimi and a curated selection of rolls alongside artfully crafted dishes. Enjoy a 50% discount from their a la carte menu Opens for Lunch: 11:30 am – 02:30 pm and dinner: 06:00 pm – 10:30 pm Nami Teppanyaki Steakhouse With fire and flash, Nami Teppanyaki Steakhouse serves up authentic Japanese Teppanyaki dishes in a cool, contemporary environment. Diners watch as talented chefs prepare their meal to their exact specifications right in front of them. Enjoy a 50% discount from their a la carte menu. Opens for Lunch:​11:30 am – 2:30 pm and dinner: ​6:00 pm – 10:30 pm Man Ho Chinese Restaurant Executive Chinese Chef Leslie Du and his team captivate the palate with the finest Cantonese delicacies. Enjoy a 50 % discount on their a la carte menu and promotional price on all you can eat Dim Sum for THB 750 net per person from Monday to Friday. Weekend dim sum returns at THB1,250 net per person. Opens lunch: 11:30 am – 02:30 pm and dinner: 06:00 pm – 10:30 pm JW Café An urban industrial concept decorated in gray vein marble with wood panels to create a modern yet cozy space, JW Café serves an array of International cuisine from the semi-buffet and unlimited a la carte menu including chef recommended signature dishes, and local favorites from fresh seafood to foie gras. Enjoy 50% discount on the dinner buffet from Monday to Thursday. Dinner buffet available 06:00pm – 10:30 pm. New York Steakhouse Consistently recognized as Bangkok’s best steakhouse and awarded with 3 consecutive years of the Michelin plate award, due to its unparalleled service and premium cuts of meat. It is in a class of its own with an atmosphere evoking a classic New York City steakhouse. Serving imported cuts from Australia, Japan, New Zealand and the United States together with local options and a wide selection of seafood. Complimentary signature cocktails will be served to guests from 2 nd July -31 st July 2020 to get us back in that New York state of mind. Opens daily from 06.00 pm. – 11.00 pm.   For more information or reservations please feel free to call +66 (0) 2 656 7700

As a Bangkok-born who has always lived here, there is something about this city that never ceases to amaze me. One of my most favourite spot to re-visit from time to time is Pranakorn Area. Samranraj is one of the districts in the area, famous for old houses and street foods, as well as one-off lifestyles. The cushy fusion between Thai, Chinese, Indian, and Western influences of the district is dulcet in the way no other place is. Chef Bank, a native of the area, who is the chef at Samranraj Cuisine, narrates the charming way of living around here through his finesse in culinary arts and impressive knowledge of Thai ingredients. His cuisine fuses cultures with flavours, as if he is taking you on a journey in Thailand from the northernmost part to the south, while making a stop at Samranraj district to peek at the beautiful cultural blend. At Samranraj Cuisine Restaurant, I get to try the dinner set in a casual yet exquisite setting. The semi-open kitchen makes the dinnertime even more enjoyable. In the southern part of Thailand, there are a large number of Muslim people, and they add their unique flavours to various dishes, one of them being “Salad Khaek”. On the Samranraj Rice Crackers, the sweet-and-sour zest of the salad is added to chunks of fresh crabmeat and culantro from the North, creating a succulent sensation over the crispy rice from the Central region. For Wild Hokkaido Scallop Som Tum Ceviche, when common dish like Som Tum is made extravagant, it feels like home, with cutting-edge redecoration. Topped on papaya salad are jumbo-sized fresh scallops. Instead of simply adding chilli to the salad, the chef transforms it into jelly, so the whole experience is marvelously textured. Vegan-friendly Banana Flower Salad is utterly nutritious, while being rich in flavours. Pomelo adds juiciness to the dish so gorgeously. And then it is time for the mains. Poached and Seared Foei Gras & Duck is a seamless, stunning blend of Western and Chinese flavours. Instead of cooking common Dong Po Rou, duck and foei gras are poached in Po Rou water, so that the unique herbal aroma seeps thoroughly in the meat. The sided mulberry chutney complements the dish so well. When savouring everything together in one bite, it gives unexpectedly heavenly senses. Thai Wagyu Beef brings the best charcoal-grilled beef from Sakon Nakhon to the plate, peppered with ground roasted rice, making each piece crispy on the outside, and juicy on the inside. To reveal the famous Isaan-style flavours, spicy “jaew” dipping is served alongside. I am usually not a fan of lamb, but when I try Charcoal Lamb Cutlet Massaman Curry, I must say this can easily be my favourite. This is a great combination of Chinese, Indian, and Western tastes, crystallising the charming cultural diversity of the district. The tender lamb and rich-in-flavour Massaman curry goes brilliantly with one another. After having had a long delectable time, dessert is the way to say sweet goodbye. Jasmine Panna Cotta Ginger Jelly is topped with

Anantara Siam Bangkok Hotel is now open with all its facilities ready to grafity you with first-rate service and upheaved safety measures with the hotel's new "Stay with Peace of Mind" programme. Reopening with a host of enhanced hygiene measures, Anantara Spa has introduced a collection of immune-boosting initiatives, available daily from 10.00 am to 8.00 pm. At the hotel’s award-winning restaurants, diners can indulge in a variety of cuisines and experiences – signature Italian cuisine at Biscotti; baked goods and coffee at Mocha & Muffins; all-day dining and afternoon tea at The Lobby; a selection of masterfully crafted drinks at Aqua; and sumptuous dining with free-flow beverages at Madison Sunday Brunch. Food takeaway and delivery services are available as well. Mocha & Muffins is open daily from 7:00am to 7:00pm The Lobby is open daily from 10:00am to 11:00 pm Biscotti is open daily for lunch (12:00pm – 2:30pm) and dinner (6:00pm – 10:30pm) Aqua is open daily from 5:00pm to midnight Madison is open for Sunday Brunch from 11:30am to 3:00pm The reopening is announced after the hotel has been awarded "Amazing Thailand Safety and Health Administration: SHA" certification by the Ministry of Tourism and Sports and a certificate of a Lodging Facility with High Hygiene and Safety Standards from the Department of Health and Ministry of Public Health. For more information and reservations, please call +66 (0) 2 126 8866, email, or visit

Looking for a marvelous staycation in Bangkok? Bangkok Marriott Hotel The Surawongse offers you a chance to enjoy a complimentary stay in a beautifully-adorned room when you savour the finest treats at the hotel's restaurant and bar: Praya Kitchen, Yào Restaurant & Rooftop Bar, or The Lobby Lounge. Spend THB 5,000++ and get a complimentary 1-night stay in our Deluxe Room (for 2 persons) Spend THB 8,000++ and get a complimentary 1-night stay in our 2-Bedroom Residential Suite (for 4 persons) The promotion cannot be used in conjunction with any other promotions or discounts.  Limited to 1 redemption per 1 bill per 1 table only.  The hotel reserves the right to change and modify these terms and conditions at any time without notice. Starting now - 31 July 2020, for a stay from now - 31 August 2020. For more information or reservation, please contact  +66 (0) 2 088 5666.

From 1 July onwards, Up & Above Bar at The Okura Prestige Bangkok will quench your thrist with creative cocktails using exotic fruits from Thailand's provinces blended with premium Thai, Japanese, and Cuban spirits. Damneonsadoek Mango fuses Havana rum, fresh Ok-rong mango with alluring sweetness from Damneonsadoek in Ratchaburi province, bael syrup, and fresh lime. Miss Nakornpathom brings Kaownampueng polemo from the namesake province to add refreshing zest to the glass along with Phaya premium Thai rum, orange and lime juice, pandan syrup, and Shiraz red wine. Fresh Kom-homlamjieak lychee from the Amphawa district of Samut Songkram is the star of Ampawa Lychee, combined with Rugu gin, Martini Rosso, marmalade jam and lime, giving uniquely lively sensation in every sip. For an invigorating mocktail, try Pakchong Pomegranate, which is crafted with famous Jarassaeng pomegranate from Pakchong in Nakhon Ratchasima province combining with sweet-smelling honey and lime juice. Exotic Beverages are available daily from 1 July – 30 September 2020 at 12:00 - 24:00. Prices start at Baht 290++ for cocktails and Baht 250++ for mocktail. Up & Above Bar is located on the 24th floor of The Okura Prestige Bangkok. For information and reservations, please contact +66 (0) 2 687 9000 or email 

At the beautiful lobby lounge of Siam Kempinski Hotel Bangkok, the hotel’s talented Pastry Chef Franck Istel presents a tempting interpretation of this popular tradition, with an afternoon tea that features a classic combination of homemade savouries and sweets, paired with a choice of Lavazza coffee or Ronnefeldt tea. The tea ceremony begins with mouth-watering bites, including egg and caviar tartlet; Norwegian salmon mini bun, and lemon and dill fragrant cream cheese; smoked eggplant shell, chives and ruby pomegranate; and the most delicate finger sandwich filled with indulgent stuffings. The delicious selections of sweets features a trio of choux: caramelised apple choux, Chantilly jasmine cream chocolate choux and passion fruit strawberry choux, as well as Earl Grey diamond with lemon jam; hazelnut tea cake; milk chocolate ganache; mini orange tart; and traditional home-baked plain and raisin scones served with clotted cream, passion fruit cured and raspberry jam. The Traditional Afternoon Tea is presented every weekend from 14:00 to 17:00 and is priced at THB 750++ per person. For more information or to make a reservation, contact lobby lounge at +66 (0) 2 162 9000, email: or click here.

As restrictions ease, Mia Restaurant, Bangkok, is now ready to welcome you back with tempting offers and new experiences.   Rooms On the second floor, Rooms is a stylish dining space offering a seasonal 8-course tasting menu creatively curated by where Chef Top and Chef Michelle, drawing inspiration from their formal training in Michelin-starred restaurants in Europe and Asia, as well as their Thai and Malaysian upbringings. Highlights from the new menu include Pea Tartlette with Smoked Curd and Finger Lime, and Foie Gras Biscuit with Dark Chocolate and Piquillo Pepper. More playful plates to look forward to are Shiitake Chawanmushi with Fermented Mushroom and Black Truffle; and the 48-Hour Slow-Cooked Short Rib served with a series of beef-based condiments; and Black Sesame Ice Cream served with White Chocolate and Cherries as a sumptuous ending of the dandy day. With Mia’s extensive wine list, comprising more than 115 labels from all over the world, diners can opt for a wine pairing with either four or six glasses of wine.   8-Course Tasting Menu: 2550++ Wine pairing (4 glasses): 1650++ Wine pairing (6 glasses): 2300++   Due to government social distancing regulations and the on-going curfew, Rooms currently offer staggered seating. You can choose between a 6-6.30pm or 7-7.30pm start to your meal.   The Curtain The Curtain is a vibrant bar and eatery where you can sit comfortably with your friends and enjoy Mia's signature tastes like Foie Gras Donut; Hot Smoked Salmon with Ikura Salsa and Potato Velouté; Grilled Pork Chop with Braised Lentils and Chorizo Jam, as well as Mia’s famous Tarte Tatin with Vanilla Ice Cream, along with playfully crafted cocktails. The cocktail bar opens with a new menu featuring eight creative cocktails, including Be a Movie Star with Whiskey, Pineapple Juice, Popcorn Syrup and Angostura Bitter; and Casa del Fumo with Tequila Reposado, Mezcal, Antica Formula, Spiced Coffee Syrup, Chocolate Bitter and All Spice Smoke. Due to government social distancing regulations and the on-going curfew, The Curtain currently offers two seatings, one at 6pm and the second at 8.30pm.   Mia 30 Attha Kawi 1 (Sukhumvit Soi 26) T. +66 (0) 2 258 6745 E. W.   Open Tuesday to Sunday from 6pm

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