Classic Thai Cuisine Elegantly Reinvented at Royal Osha, Bangkok
By Lifestyle+Travel
To elevate your celebration, Royal Osha invites you to indulge into Thai cuisine beyond its finest under the concept of “Classic Thai Elegance Reinvented”, blending in the flavours of modernity with traditional tastes, using handpicked, locally-sourced ingredients. Led by 1-Michelin-Starred Chef Vichit Mukura as an Executive Chef, his edible crafts are inspired by his 40 years of traveling across the globe, using his crackerjack genius to put mouth-watering pleasure on each plate.
Attired in elegant raiments, the ambience of the restaurant is luxuriously one-of-a-kind with subtle touches of Thai-ness, with arts and extravagance colliding with one another so harmoniously.
The Chef’s Table menu at Royal Osha (differs in each season) comprises Japanese Conch shell with fresh herbs salad in rice noodle roll; Deep fried Taraba crab meat with seabrite and piper leaves; Triangular Foie Gras spring roll with chilli sauce; Pan Fry Scallop with Steamed Egg and Spicy Chilli Lime Sauce Mixed Salad; Clear smoked dried fish soup with seared yellowfin tuna and green pea; Fried Lobster with yellow curry and deep-fried rice, mushroom salad; ended with heavenly decadents like Sweet fermented rice sorbet with crispy coconut and rice flour shell and Steamed coconut egg custard with condiments, all with creativity that will stun your brilliant taste buds.
Royal Osha is located on Wireless Road, being accessible by MRT (Lumphini Station) and BTS (Ploenchit Station). The restaurant opens at 11:00 – 15:00 for lunch and 18:00 – 23:00 for dinner. Chef’s Table by Chef Vichit Mukura requires 1-week advanced reservation. For more information, please call +66 (0) 2 256 6555 or email reservations@royalosha.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