VIE Hotel Bangkok & V Villas Hua Hin supported by Kasikorn Bank (K Bank) and Advance Info Service Plc. (AIS) present the fascinating combination of Japanese simplicity applied to the divine taste and sophistication of French cuisine by Michelin Star chef Kei Kobayoshi. Kei’s cuisine is a fusion of savory French traditional with all of the exquisite simplicity of Japanese culinary art and can be described as a perfect balance of everything delicious. He will be at VIE Hotel Bangkok Feb. 14 (Bt6,000 net per person for food only; Bt7,500 net per person for food with wines pairing, including the special rose-cake-pops from VIE Hotel Bangkok) and at V Villas Hua Hin for an evening by the beach on Feb. 16 (Bt6,000 net per person for food only; and Bt7,500 net per person for food with wines pairing).
Where: VIE Hotel Bangkok and V Villas Hua HIn // Contact: 02 309-3939, ext. 3781
Where: City Terrace, 7th Floor, Conrad Bangkok, All Season Place, Wireless Rd // Contact: 02-690-9229
Where: Centara Grand Mirage Beach Resort Pattaya, Wong Amat Beach, Pattaya // Contact: 038-301 234 ext.4397 or e-mail: firstname.lastname@example.org
Where: Sheraton Pattaya Resort, Pattaya // Contact: 038-259-888 or check out: facebook.com/sheratonpattayaresort
Where: The Square, Novotel Bangkok on Siam Square, Siam Square Soi 6 (BTS: Siam) //Contact: 02-209-8888, ext. The Square or visit www.novotelbkk.com
Where: Flava Restaurant, Dream Hotel Bangkok // Contact: 02-254-8500; e-mail: email@example.com
Where: Ambassador Hotel Bangkok, 171 Sukhumvit 11 (BTS: Nana) // Contact: 02-254-0444, ext. 1582
Where: Rib Room and Bar, on the 31st floor of The Landmark Bangkok, Sukhumvit Road // Contact: 02-254-0404, ext 7777
Where: Attica Sky Lounge, 23rd floor of Eastin Hotel Makkasan Bangkok, Makkasan Road (BTS: Surasak) // Contact: 02-651-7600
Where: Sirocco and Sky Bar, Tower Club at lebua, Silom Road // Contact: 02-249-555 or e-mail firstname.lastname@example.org
Where: Shangri-La Hotel, Bangkok, New Road, Bangrak (BTS: Saphan Taksin) // Contact: 02-236-9952, 02-236 7777, ext.205-6, e-mail: email@example.com
Where: Anantara Bangkok Riverside Resort & Spa, Charoen Nakorn Road (Free shuttle boat ride from Saphan Taksin Pier) // Contact: 02-476-0022, ext. 1416 or e-mail: firstname.lastname@example.org
Where: Mauve Restaurant, Radisson Bangkok, Sukhumvit 13 // Contact: 02-645-4999
On Feb. 14, lovers will have the chance to celebrate Valentine’s Day like nowhere else as Sofitel So Bangkok presents three tantalizing romantic set-menu dinners. First Valentine’s option is dinner at Park Society Restaurant; located on the 29th floor, where fine gastronomy meets spectacular views that captivate the senses as the array of surrounding city lights playfully converge on the chic setting. Guests will enjoy a 5-course set menu dinner, along with glasses of champagne and romantic rose for a lady. Priced is at Bt10,000++ per couple. The second Valentine’s option is dinner at the outdoor pool and party venue, Water Club. Located on the 10th floor, the ambience here is one of seduction under the stars in a relaxed setting by the pool with tables lit by the soft glow of candles. Guests will enjoy a 4-course set menu dinner, along with glasses of champagne a romantic rose for a lady. Priced is at Bt7,000++ per couple. The other Valentine’s offering is exclusive to just one couple: a 6-course dinner served at The Box, starting with caviar, will be complemented by a bottle of Dom Perignon, red roses, great music and, naturally, a private butler. After dinner the couple will be hosted to a night’s stay in a So Suite Spa with spa treatment for two. This perfect night of love is priced at Bt50,000 net.
Where: Sofitel SO Bangkok Hotel, Rama IV Road // Contact: 02-624-0000; e-mail: H6835-FB3@sofitel.com, www.sofitel.com
Where: Café@2, 2nd Floor, Conrad Bangkok, All Seasons Place, Wireless Road // Contact: 02- 690-9211
Where: Tapas Y Vino, Grand Millennium Sukhumvit, Asoke (MRT: Sukhumvit) // Contact: 02-204-4158 or e-mail email@example.com
Where: The Golden Palace Chinese Restaurant, Windsor Suites & Convention Hotel, Sukhumvit 20 // Contact: 02-262 1234, ext. 1410
Hong Teh Chinese Restaurant ushers in the Year of the Snake with a superb 8-course set menu, which features traditional Cantonese dishes such as shrimps cream salad and scallop wasabi mayonnaise salad; braised shark’s fin soup; crispy Peking duck; wok-fried deer’s tender with abalone X.O sauce; steamed snow fish with ham and mushroom; fried egg noodles with crab meat; and sago dumpling with white fungus. Price is Bt 8,888++ per table for 10 persons or Bt888++ per person. Every diner gets a “Red Packet” and lucky oranges for good fortune.
Where: Hong Teh Chinese Restaurant, 2nd floor of Tower Wing, The Ambassador Hotel Bangkok, 171 Sukhumvit 11 // Contact: 02-254-0444, ext. 1562/3; e-mail : firstname.lastname@example.org
Where: The Square, Novotel Platinum Bangkok, Pratunam // Contact: 02-160-7123 or H7272-FB4@accor.com
Where: Colonnade Restaurant, The Sukhothai Bangkok, Sathorn Road // Contact: 02-344-8888 or e-mail: email@example.com
Where: Le Meridien Bangkok, Suriwongse Road // Contact: 02-232-8888, e-mail: firstname.lastname@example.org
Where: Lok Wah Hin, Novotel Bangkok on Siam Square, Siam Square Soi 6 (BTS: Siam) // Contact: 02-209-8888, ext.. Lok Wah Hin or visit the website www.novotelbkk.com
Where: Youzen Japanese Restaurant, Windsor Suites & Convention Hotel, Sukhumvit 20 // Contact: 02-262 1234, ext. 1408
basil’s Chef Kesinee Wanta’s secret to ensuring diners enjoy an unforgettable experience is to create a feast for the eyes with contemporary presentation and excite the palate with authentic flavors. Now her award-winning cuisine is further enhanced by premium quality organic produce from the Royal Mae Fah Luang Project in northern Thailand.
Where: basil, Level 1, Sheraton Grande Sukhumvi, Sukhumvit Road (BTS: Asoke) // Contact: 02-649-8366, email@example.com
Where: 2nd Floor, Pathumwan Princess Hotel, 444 MBK Center, Phyathai Road (BTS: National Stadium) // Contact: 02-216-3700, ext. 20230
Sundays will continue this illustrious showcase of indulgent dining with the five- star resort’s “Bubbly Brunch.”Guests will be served carefully selected sparkling wines and champagnes alongside fresh oysters, sumptuous foie gras and premium Wagyu beef.
Also available throughout the month will be a showcase of authentic and masterfully prepared Northern Thai food at the Pirom restaurant, as well as afternoons of international tea tasting surrounded by the impressive 1920s style architecture and colonial era jazz music of Lee La bar, where the evenings will see a selection of Martinis on offer, carefully crafted by expert mixologists.
For a less formal yet equally indulgent dining experience, guests can enjoy a bountiful beachside barbecue every Saturday night, featuring the freshest and most succulent seafood the Gulf of Thailand has to offer alongside selected cuts of meat.
On Valentine’s Day, Executive Chef Patrick of Azure serving up a especially created 6-course seafood set menu complete with lavish caviar accompaniments and the finest Bollinger champagne, while romantic diners at Felicita can expect an evening of ambient al fresco dining featuring dishes such as oyster ‘frappuccino’ and duck liver flan.
February’s luxury dining experiences at InterCon Hua Hin will come to a crescendo on the Feb 25, with a sophisticated celebration of the full moon. Guests will enjoy Veuve Clicquot Champagne alongside a magnificent serving of foie gras, oysters and lobster whilst taking in the spectacular view of the moon from Azure or from a private cabana on the beachfront.
Where: InterContinental Hua Hin Resort, Hua HIn // Contact: 02 656-0236 // www.intercontinental.com/huahin
Guests at InterContinental Samui Baan Taling Ngam Resort can join a culinary tour with Executive Chef Luke MacLeod, as he guides a personal tour of Koh Samui’s organic farms to cherry-pick the very best of fresh ingredients – on a tuk-tuk! The half-day experience includes visits to some of the resort’s leading purveyors on a traditional Thai “tuk-tuk” auto-rickshaw, followed by a specially prepared lunch by Chef Luke, using the freshly bought ingredients. Guests also have the opportunity to get behind the professional open-plan kitchen at the resort’s Amber restaurant for an exclusive cooking class with the chef followed by a sumptuous lunch to sample the fresh wholesome dishes, which is Chef Luke’s signature cooking style.
The day starts with a consultation with the chef over coffee to discuss what the guests would like to see and cook. The organic tour begins right on the resort’s doorstep where they are shown around the organic herb and aromatics garden by the resort’s resident gardener, Khun Pravit. From here, guests board the customized tuk-tuk and are taken to Kasem organic chicken farm, located just 250m from the resort. Guests can select the fresh free-range eggs, and poultry also can be bought at the farm, depending on the chosen recipes. Other stops on the tour include roadside fruit supplier with fruits harvested from a local garden, an organic salad and herb farm, and a local gardener’s pick at a road verge, followed by a stop at Lipa Noi just 10 minutes from the resort for the fresh catch of the day.
“Fresh and quality ingredients is fundamental to cooking. No matter how skilled of a chef you are, you simply have to work with good ingredients, using fresh local produce which are well-balanced and full of taste” said Chef Luke. “Anyone can fly ingredients half way across the world, to cook with ingredients they are used to and work within their comfort zone. But when you have such amazing local produce, it’s a crime not to make the most of it! I’m just happy to share my passion and experience in working with these wonderful ingredients and the amazing people who are behind them!”
Chef Luke joined InterContinental Samui Baan Taling Ngam Resort’s kitchen in May 2012, following his tenure at renowned Michelin starred Chef, Pierre Gagnaire’s eponymous Pierre Restaurant at Mandarin Oriental Hotel, Hong Kong. Since joining the award-winning property, Chef Luke continues to elevate the resort’s culinary experience with its guests full of accolades for his clean-tasting and wholesome cuisine.
“We continually strive to provide the highest quality gastronomic experience at the resort, and Chef Luke’s ‘Tuk-Tuk Tour’ provides us with an opportunity to share our passion with our guests. It allows us to showcase the importance of food provenance, highlights our commitment to sustainability whilst providing guests with a cultural and an epicurean experience!” said Arnaud Gordon, general manager of the resort.
Chef Luke’s Organic Tuk Tuk Tour and Cooking Class is priced at Bt3900++ per person for a minimum number of two persons, and a maximum number of four persons for a halfday experience from 10 a.m. to 1:30 p.m. inclusive of lunch.