Enjoy Festive Specials Throughout December at Intercontinental Phuket Resort
By Lifestyle+Travel
With dreamy weather, spectacular sunsets, and the festive vibes, December is undoubtedly the much-awaited month for everyone. Throughout this year’s lovely month, Intercontinental Phuket Resort invites you to relish the good vibrations with its curated epicurean journeys and other activities right by the dazzling Kamala Beach with the theme of mythological ‘Himmaphan Forest’.
The festive meals at the resort’s dining venues draw inspiration from the legendary forest, combining with the culinary team’s mastery. Plus, Sati Spa also offer special promotions to rejuvenate your body and soul.
1 – 31 December 2021
FESTIVE DINING IN THE HIMMAPHAN FOREST AT PINTO RESTAURANT
Special sharing style set menu that honors original recipes of Phuket dishes.
Prices: THB 1,500++ food only / Additional THB 1,250++ for free flow of soft drinks, juice, beer and wine / THB 500++ for free flow of soft drinks and juice
Hours: 12:00 – 22:00
FESTIVE DINING WHERE THE NAGA RESIDES AT JARAS RESTAURANT
Beachfront dining with scrumptious sharing menu with a touch of impressive Thai flavours.
Prices: THB 1,750++ food only / Additional THB 1,350++ for free flow of soft drinks, juice, beer and wine / THB 550++ Free flow of soft drinks and juice
Hours: 12:00 – 22:00
HIMAVANA HIGH TEA AT DEVAS’ LOUNGE
Enjoy festive sweets and savouries alongside a premium selection of tea.
Price: THB 750++ for food and tea
Hours: 14:00 – 17:00
THE SECRET OF KINNAREE TREATMENT AT SATI SPA
Indulgent 120-minute ‘7 Chakra Balancing Journey’ package for a complete body and mind revival (THB 3,999++) and 150-minute ‘Christmas Dream’ package to rejuvenate your skin with luxurious HARNN products and relieve muscle tension (THB 4,499++).
Hours: 10:00 – 20:00
24 – 26 December 2021
Take pleasure in an array of tasty soirées, perfect for your celebratory get-togethers! The culinary team will prepare succulent Seafood on Ice, juicy grills, Thai favourites, and many more mouth-watering eats.
On Christmas Eve, Jaras Restaurant will serve up Mount Sutatsana-inspired sharing platters at Jaras Restaurant (from THB 3,250++), while Pinto Restaurant will pamper you with a semi-buffet inspired by Mount Jitta (from THB 2,950++). On Christmas Day, you can indulge in Christmas Day brunch inspired by Mount Kala at Jaras (from THB 2,950++) with free-flow wine or champagne, which is followed by Boxing Day Brunch (THB 2,750++) also at Jaras to fill your happiness to the brim. Live bands and DJs will also be there to amuse your day.
31 December 2021
To wave goodbye to 2021 and mark a fresh start of 2022, beachfront Jaras will present the Kantama’ New Year’s Eve Dinner (from THB 7,500++), featuring a grandiose lineup of international to-share plates, and you can also opt for free-flow drinks throughout the special night. Right before midnight, the celebration will start on the beach with stunning fireworks as the New Year has begun.
At InterContinental Phuket Resort, the festivity does not cease in December. There are also a number of special offers to keep you satisfied throughout January 2022. To find out more and to reserve your spot, visit phuket.intercontinental.com/festive-season or call +66 (0) 76 629 999.
By LIFESTYLE+TRAVEL
The World of Flavours Awaits
Bangkok’s premier culinary showcase returns to Anantara Siam, promising an extraordinary week of Michelin-starred talent, global collaborations, and a brand-new award celebrating emerging chefs. The celebrated World Gourmet Festival is making its highly anticipated return to the Anantara Siam Bangkok Hotel from 29 September to 4 October. Inviting food connoisseurs and epicureans from around the globe to embark on an extraordinary culinary journey, this year’s festival centers around a vibrant and timely theme: “The World of Flavours.” Renowned as one of Asia’s premier gastronomic events, the festival follows a triumphant 25th edition that redefined the capital’s dining scene by bringing together nearly 30 Michelin stars. This year’s program promises to elevate that momentum, uniting a spectacular collective of internationally acclaimed chefs, regional visionaries, and leading local culinary figures. Together with Anantara Siam’s own master chefs, they will curate an array of exclusive experiences highlighting unique techniques and rich cultural influences. Guests can look forward to a meticulously designed calendar featuring exclusive solo dining events, multi-chef collaborative tasting menus, and interactive live culinary showcases. The festivities will also include elegant afternoon teas, dynamic bar takeovers, and thought-provoking panel discussions led by industry pioneers, all culminating in an indulgent weekend brunch closing ceremony. In an exciting first for the festival, this edition introduces the Young Chef’s Award. This brand-new competition is dedicated to fostering local talent, providing emerging chefs a prestigious stage to present their creativity and vision to a distinguished panel of local and international judges. Save the date for Bangkok’s ultimate celebration of global gastronomy. For more information www.anantara.com/en/siam-bangkok
By LIFESTYLE+TRAVEL
BULL & BEAR CELEBRATES “THE ART OF DRY AGING” WITH EXCLUSIVE, LIMITED-TIME MENU
Bull & Bear at Waldorf Astoria Bangkok invites guests to discover a new expression of “The Art of Dry Aging” through an exclusive menu, pushing the boundaries of premium steak dining with the combination of traditional dry-aging methods with contemporary flavour infusions. Whiskey Butter Aged, the first signature technique showcased in this exclusive menu, features Australian Black Angus and Wagyu MB7 slow-aged for 35 days in butter infused with Michter’s Kentucky Straight Rye, yielding cuts of buttery tenderness with warm notes of spice, toasted oak, and a lingering bourbon-like sweet aftertaste. Highlights include Australian Black Angus NY Strip Steak (300g) priced at THB 3,300++, Australian Wagyu Tenderloin MB7 (200g) at THB 3,500++, and Full Blood Wagyu Tomahawk MB9 at THB 12,800++ per kilogram. The second, Chipotle Onion & Beef Tallow Aging, takes a deeper, smokier direction as True North Black Onyx and Japanese Hokkaido Wagyu are aged in rendered beef tallow infused with roasted onion and chipotle, enhancing the beef’s natural sweetness and the delicate, smoky warmth that plays beautifully against the meat's natural A4 marbling. Recommended selections include Australian Black Angus Ribeye MB4 (350g) at THB 3,600++, Hokkaido Wagyu Ribeye A4 (400g) at THB 4,900++, and Saga Wagyu Striploin A4 (250g) at THB 4,800++. To complete the experience, pair it with The Kombu Butter Fettuccine (THB 750++), which deepens the savoury profile of the beef with hijiki seaweed and cured egg yolk, or the Grilled Bone Marrow (THB 650++) served with Barolo Jus to balance the richness of the Wagyu with acidity rather than compete. Period: 15 – 30 June 2026, for lunch from 12:00 pm – 3:00 pm and dinner from 5:30 pm – 10:30 pm For reservations and further information T: 66 (0)2 846 8888 LINE: @WaldorfAstoriaBKK E: bkkwa.fb@waldorfastoria.com W: www.waldorfbangkok.waldorfastoria.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