Dine, Then Stay at Bangkok Marriott Hotel The Surawongse
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.
Stage, a casual fine dining French & global-inspired restaurant by Chef Jay - Sainisa Sangsingkeaw and her highly talented brigade of ex-L’Atelier de Joel Robuchon has launched its brand-new seasonal "Stage Menu 3.0" signature tasting menus, starting from July onwards. "Stage Menu 3.0" is a vibrant journey to your palate in the concept of “Le Stage en Fête”, in which the word ‘la fête’ means a festival or a celebration party in French. Inspired by the lively carnival and joyful circus in Europe, each dish is presented in a colourful tone and fun plating with a playful twist, bringing smile and happiness to customers through the story of each menu. Some of the signature dishes for this new season include King Crab / Watermelon / Leek Bomb, Foie Gras Sundae, Spot Prawn / Jelly / Smoked Salmon Roe / Cotton Candy, Orecchitte / Sea Urchin / Black Winter Truffle, Sweetbread Schnitzel / Black Garlic / Sauerkraut, and Japanese Wagyu / Bone Marrow / Dry-Aged Beef / Red Wine Jus. Meanwhile, pastry chef Rekha Limpichart, who studied in Paris and apprenticed at Le Quartier du Pain under Chef Frédéric Lalos (prestigious recipient of Meilleur Ouvrier de France Boulanger), whips up carnival-inspired desserts like Space Brownie and many delectable bite-size desserts from the Dessert Trolley such as Matcha Kid Cat, Truffle Choux, Popcorn Éclair, Coconut Ice Cream With Bread, Apple Candy. ‘Stage Menu 3.0’ offers 7 courses tasting menu at THB 3,500++ (Wine pairing options: 3 glasses at 1,400++ / 5 glasses at THB 1,900++) and ‘Stage Experience’ 10 courses tasting menu at 4,900++ (Wine pairing options: 5 glasses at THB 1,900++ / 7 glasses at THB 2,500++). The evolving menu changes every 2 months according to ingredients availability and the team’s current inspirations. Our drinks are no afterthought either and are exquisitely designed to accompany your dining journey. Restaurant manager and sommelier Pattarapol Ponraritt (previously sommelier at L’Atelier de Joel Robuchon and recently head wine sommelier at Bangkok Marriot Marquis Queen’s Park) curates a wine list of both old world wine and new world wine, including natural wine as well, from many countries all over the world. Stage opens daily for private lunch from 12.00 – 14.30 hrs (minimum 4 people, advance reservation only) and dinner from 17.00 – 24.00 hrs (last booking at 20.30 hrs). Visit www.restaurant-stage.co or Facebook & Instagram: @stagebkk, or call +66 (0) 2 002 5253 / +66 (0) 83 623 4444 for more information.
Teardrop Hotels is delighted to announce its partnership with The Geoffrey Bawa Trust to revitalise and relaunch Geoffrey Bawa’s Lunuganga estate on the Southwest Coast of Sri Lanka. The nine-bedroom property includes Bawa’s original home with its original charms and quirkiness, in addition to a three-bed house he designed and built in Colombo which has been painstakingly reconstructed brick by brick in the grounds of the estate. Lunuganga forms an important part of Sri Lanka’s cultural and design heritage. Acquired by famed architect Geoffrey Bawa in 1947 as one of his first projects, Bawa worked tirelessly to transform the house and the gardens from a derelict rubber estate into one of the most beautiful pleasure gardens of the 20th Century. Elements of Italian Renaissance gardens, English landscaping, Japanese garden art, and the water gardens of ancient Sri Lanka are all blended to create Bawa’s most extravagant creation, making it a mecca for those interested in landscape design and architectural history. Geoffrey Bawa’s house itself comprises a former 1930’s plantation bungalow, with six private guest suites located around the estate and is an ode to ‘tropical modernism’ – a blend of antique and modern furniture with traditional and contemporary art - a trademark of Bawa’s eclectic signature style. The Bawa Trust and Teardrop Hotels have made sure to changes to the house to an absolute minimum, allowing guests to enjoy the space exactly as Bawa intended his guests to experience it. Lunuganga now also includes the three-bedroom house of Bawa’s dear friend - Ena de Silva. A batik artist based in Colombo Ena de Silva and her husband Osmund commissioned Bawa to design their home in 1962- a pivotal project in his life’s work and the first time he executed the joining of radically modern design with traditional Sri Lankan elements. In 2009, Ena sold the house to The Bawa Trust, which then moved the property brick by brick from its location in Colombo to Lunuganga. The house took three months to disassemble and six years to rebuild, led by Architect Amila de Mel and conservation specialist Nilan Cooray. Everything from the frangipani tree in the front courtyard to the slabs of river stone remains just as it was in the original house. A night at Lunuganga – in either the main house or the Ena de Silva villa - starts at USD 265++ for two people sharing, inclusive of breakfast. To celebrate the relaunch, Teardrop Hotels is offering guests a 20% discount on all rooms booked before 31 November 2020 – which can then be used anytime until 31 April 2020.
The Banyan Tree Group, one of Asia’s leading hotel brands for sustainability and environmental awareness, has announced that it will launch a range of organic, plant-based menus at its resorts around the world, starting in Thailand later this year. The Singapore-based Group said it has embarked on several collaborations covering different areas of the food chain, such as championing local procurement and sustainably sourced food through a partnership with two-star Michelin Chef James Noble. Together, Banyan Tree and Noble have broken ground on ORI9IN, a 350-acre gourmet organic farm in the fertile mountains of Chiang Mai, northern Thailand. Aside from supplying no fewer than 15 Michelin chefs at some of Bangkok’s most elite restaurants, MasterChef-turned sustainable farmer Noble said the joint venture will also include an on-site farm-to-table organic restaurant which is slated to open in October this year. Banyan Tree currently has three hotels in Thailand – in Bangkok, Koh Samui and Phuket, with a fourth, Banyan Tree Krabi, due to celebrate a grand opening in October 2020. The hotel group, which is highly reputed for its spa and wellness facilities, said it has also formed a partnership with Grassroots Pantry, a pioneering brand in Hong Kong, which is at the forefront of plant-based cuisine in Asia’s fine dining scene. A capsule menu based on plant-based, immunity-boosting foods and sustainable kitchen practices is to launch in the latter part of this year. The menu will debut at Banyan Tree’s Phuket venues followed by a roll-out at all of its hotels internationally. This new food-sourcing initiative at Banyan Tree complements an existing policy of enhanced hygiene and safety at its resorts worldwide – protocols introduced in the wake of the current Covid crisis. In 2019, Banyan Tree Group implemented a Code of Conduct for suppliers to map supply chain transparency in ingredients sourcing and promote socio-environmental practices to develop a sustainable supply chain. To date, over 900 suppliers have registered. For 2020, in line with marine conservation goals, the Group implemented a 25 percent benchmark of sustainable seafood sourcing by 2025 from sustainable fisheries. Banyan Tree Global Foundation said its experts will review seafood species served at each location and support identification of sustainably certified alternatives and opportunities for its properties.