The year has just begun, and restaurants are offering their tasty creativity at full speed. So, what does February have in store? We’ve picked the crème de la crème from MICHELIN Guide to share with you.
The gems of Fukuoka prefecture served exclusively at the second floor of the Mandarin Oriental Bangkok. (© Kinu by Takagi)
Taste exclusive Fukuoka flavours at Kinu by Takagi
This kaiseki restaurant on the banks of the Chao Phraya River at the Mandarin Oriental Bangkok joins in commemorating 15 years of friendship between Bangkok and Fukuoka. Kinu by Takagi, recommended in MICHELIN Guide Thailand 2023, recently hosted the governors for both cities and was named “ambassador” for Fukuoka in Thailand. For this occasion, Chef Norihisa Maeda celebrates with special winter delicacies rarely found outside Fukuoka. Presented with the enhanced sophistication of Japan’s Kyo-ryori culinary tradition, diners can delight in highly sought-after ingredients. There is Hakata Wagyu from black and brown Japanese cattle raised with care for 20 months. And available for the first time in Thailand, exclusively on this menu, are Hitotsubu oysters, which maintain their plumpness and juiciness even when cooked, and Ariake seaweed, which is in such high demand across Japan that it is rarely found elsewhere, except now. For a spectacular finale, there are sumptuous Amaou strawberries, another highly popular taste sensation.These prized ingredients from Fukuoka are making their delicious debut in Bangkok, exclusively at Kinu by Takagi. The lunch menu is available for 4,000 THB++ per person, and dinner for 8,000 THB++ per person.
Location: Floor 1, Mandarin Oriental Hotel Bangkok, Bangrak, Bangkok. For reservations or more information, contact +66 2659 9000.
Something is cookin' up in Chiang Mai. (© MICHELIN Guide Thailand)
Chef friends converge on Chiang Mai for a farm-to-table extravaganza
We have been seeing many chefs head north to admire the beautiful sights, and gorgeous flavours, of Chiang Mai. Now, culinary colleagues have converged on Green Garden in the Northern capital city to host Plant to Plate, highlighting the many local ingredients available from the region. Those showing off delicious farm-to-table delights include chefs from one MICHELIN-Starred restaurants, such as Chef Gerard Villaret Horcajo from Elements, Inspired by Ciel Bleu along with his fellow gym mate Chef David Hartwig from IGNIV Bangkok, Chef Chudaree “Tam” from Baan Tepa, Chef Pichaya “Pam” Soontornyanakij from Potong, and Chef Arnaud Dunand Sauthier from Maison Dunand, along with Chef Billy Bautista from Santiaga and Nick Pitt from Royalebrat. This gathering is about feasting fun, not profit, with collaboration from Left Hand Roasters for coffee, Rynn for water, and others joining in with everything from locally made cheese to honey. And let’s not forget tasty non-alcoholic concoctions from the ever-popular Intangible Bar.This seven-course farm-to-table menu is available only on 21 February 2023 for lunch and dinner. Each seating is limited to 20 persons at 4,800 THB++ per person.
Location: Green Garden, Sriphum, Chiang Mai. For reservations and more information, contact +66 6 1073 5099 or planttoplate2023@outlook.com.
The new brainchild of Chef Jantraget and Chef Hoshino of Samlor. (© Pruepat Songtieng / MICHELIN Guide Thailand)
Central Thai flavours from Chefs Jantraget and Hoshino from Samlor
Building on the success of Samlor (Bib Gourmand, MICHELIN Guide Thailand 2023), Chefs Napol “Joe” Jantraget and Saki Hoshino with head chef Jirapat “Sep” Praphotjanaporn present their new take on fine dining at Nawa. Inspired by the word for innovation and featuring a West Indian Jasmine flower logo, this new dining spot is located at Park Lane Ekamai. Chef Jantraget focuses on favourites from Central Thailand, a region he feels features more mellow, subtle flavours. Both he and the head chef are from this region, and their menu strives to elevate and innovate various dishes while staying true to the original flavours – tom yam must feature the flavour profile it is known for. Supporting and promoting the many local farmers and producers across Central Thailand were also motivations for opening this restaurant. “As I am getting older and older, I hope that Nawa will be one of the best institutions for Thai cuisine. The younger generation of chefs can carry on the ideas and philosophy of how we can push Thai cuisine forward to the future by preserving what’s in the past and presenting it today and onwards,” Chef Jantraget explained. “My most important role as a chef is to be a coach for these young chefs, to give them all the tools and to share my experiences and knowledge that they need to become better at their craft. I want this to benefit Thai cuisine.” Chef Jantraget and his team are ready to share their modern, yet traditional, Thai flavours at Nawa, opening on 3 March 2023.The Nawa Introduction Menu has 19 courses for 3,800 THB++ per person.
Location: Park Lane, Sukhumvit 61 and 63, Klong Toey Nuea, Watthana, Bangkok. For reservations, contact https://linktr.ee/nawacentralthaicuisine.
Tom Hoi Karee by Chef Martin. (© 80/20)
80/20 celebrates Valentine’s Day
If you are looking for an extraordinary way to celebrate Valentine’s Day, then you may want to look to 80/20 (One MICHELIN Star, MICHELIN Guide Thailand 2023). Chef Andrew Martin shares his passion in a menu filled with wonders like Thai-style soup with scallops; spiced curry of pompano, squid, and crab; and ending with a lovers’ delight of chocolate cake brimming with rose and Thai cardamom flavours.This tasting menu of 20 bites is 4,500 THB++ per person and is available 11-12 February 2023 only.
Location: 1052-1054 Charoen Krung 26, Maha Pruttaram, Bangkok,Charoen Krung 26, Maha Pruttaram, Bangrak, Bangkok. For reservations or more information, contact +66 9 9118 2200.
Mia introduces a new bar manager of "Behind the Curtain" and a newly launched dessert omakase. (© Diego Arenas/ Mia)
Mia reveals omakase dessert and cocktail pairing
After some anticipation, Mia, recommended in MICHELIN Guide Thailand 2023, opens and introduces Marc Perez Rodriguez, the Spanish bar manager behind Behind the Curtain, where Chef Michelle Goh is showcasing her tempting sweet confections, enhanced with creative concoctions from their mixologist.Each night, only six can savour these five desserts with cocktail pairings for 3,200 THB++ a person.
Location: 30 Soi Athakravi 1, Rama 4 Road, Khlong Tan, Bangkok. For reservations or more information, contact +66 2080 0080 or +66 2258 6745.
Once Upon a Time in Italy Chapter VI. (© Pruepat Songtieng / MICHELIN Guide Thailand)
A delicious winter menu at Clara
Clara's Chef Christian Martena and his wife Clara opened an Italian restaurant (named after her) and recommended in MICHELIN Guide Thailand 2023 in a spacious house in Bangkok’s Yen Akat neighbourhood, where they present delicious dishes in menus that take tours across their home country. Their latest Once Upon a Time in Italy Chapter VI menu features winter offerings from seven regions: Calabria, Puglia, Umbria, Tuscany, Lombardy, Lazio, and Alto Adige. To start, there is octopus with nduja and charcoal from Calabria, presented by Chef Martena as warming comfort food. For flavours of Lazio, the chef offers his take on cacio e pepe with a risotto of Arborio rice, caciotta cheese, three different peppers, and 100% cacao from Rayong, creatively served in an aromatic cacao rind. The new pastry chef shows how subtle Lombardy flavours make an impact on dessert, with pumpkin, lime, bourbon, and vanilla served in a cocktail glass so you can sip every last morsel before heading home.
The Once Upon a Time in Italy Chapter VI menu featuring five regions is 2,680 THB++ per person and featuring seven regions is 3,680 THB++ per person.
Location: 69 Soi Prasat Suk, Chong Nonsi, Bangkok. For reservations or more information, contact +66 9 5879 6257.
Food and art intertwined at The Color of Flavors exhibition by Chef Sanders. (© Canvas)
A brand new edible exhibit from Canvas, The Color of Flavor
Wave goodbye to his signature dishes as Chef Riley Sanders announced his intention to reinvent the menu at Canvas (One MICHELIN Star, MICHELIN Guide Thailand 2023) with what is more of an art exhibition, The Color of Flavor. Highlighting the ever evolving style of this Texan chef, he said, “I have so many ideas that I am very excited about.” Foregoing long-time favourites like his signature Bounty and Bread & Butter, he is moving forward to new dishes, letting the ingredients inspire his creativity and build a framework for him and his team. Each course will show different perspectives of colour and flavour. And after sourcing ceramics from across Thailand, he is working on designs of his own to showcase his dishes. We look forward to tasting what should be a beautiful exhibition!The Color of Flavor will have 20 courses (although Chef Sanders may create up to 30) for 6,900 THB++ per person and will be available from 18 April 2023.
Location: 113/9-10 Sukhumvit 55, Khlong Tan Nuea, Bangkok. For reservations and more information, contact +66 9 9614 1158.
Colourful duck dishes by Chef Horcajo. (© Pruepat Songtieng / MICHELIN Guide Thailand)
Winter has arrived at Elements
Not only has he been extremely active as of late, but Chef Gerard Villaret Horcajo is also busy impressing diners with his blend of French and Japanese culinary styles at Elements, Inspired by Ciel Bleu (One MICHELIN Star, MICHELIN Guide Thailand 2023). This Spanish chef’s skills shine once again with every dish of the Winter Guestronomic Dining Journey. Diners will not want to miss these fantastic flavours from the sea, such as hamachi with kombu, oyster regal and sorrel; Brittany lemon sole with Japanese hakurei turnip and mussel; and more.Choose your Winter Guestronomic Dining Journey as either a Ku-Ki Experience (four courses) for 4,100 THB++ per person, Chikyu Experience (six courses) for 4,800 THB++ per person, or Mizu Experience (eight courses) for 5,900 THB++ per person.
Location: 25 Floor, The Okura Prestige, 57 Wireless Road, Lumphini, Bangkok. For reservations or more information, contact +66 2687 9000.
Shall we learn to make perhaps a croissant...? (© École Ducasse)
Alain Ducasse’s culinary school, École Ducasse, is now open
On a food-related note, for those who aspire to become a chef, world-famous French culinary master Chef Alain Ducasse has officially opened his culinary studio in Chidlom. Professional chefs as well as amateurs can find classes and programmes to suit them. There is a 10-week Culinary Arts Essentials programme for French cuisine fundamentals and an eight-week French Pastry Arts Essentials programme with an opportunity to intern at the 2023 one MICHELIN Starred Blue by Alain Ducasse. You can also choose two- to four-hour classes on bistro dishes, fresh pasta, macarons, chocolate, and more, as well as fun activities for parents and their children. Then there is a class featuring Alain Ducasse’s award-winning recipes. Bangkok is the first training studio location outside of Paris. Those who prefer sitting and tasting can visit the contemporary French cafe for sweet and savoury delights from the Executive Culinary and Pastry Chefs. There is also a function room, wine cellar, and various labs.Location: 4 Soi Somkid, Ploenchit Road, Pathumwan, Bangkok. For more information about the institute, visit www.bangkok-ecoleducasse-studio.com or call +66 2253 0123. For reservations at the cafe, contact +66 2253 9561.
Illustration image: © Canvas
