E-San Bangkok: Isan Meets Japanese Flair
Creative Fusion by Culinary Masters
E-San Bangkok, a collaboration between chefs Gaggan and Chalee Kader, reimagines Isan cuisine with Japanese influences, offering bold, nostalgic dishes. Led by chef Chareef “Gus” Lee, the menu features innovative creations like chicken wing takoyaki stuffed with shiokara sauce and nori, blending Thai spice with Japanese umami for a unique dining experience.
Chai Jia Chai: Elevated Chinese Omakase
Chef Tsai’s Manchu-Han Inspired Feast
Chai Jai Jai, a fine dining gem by Taiwanese chef Tsai Wei, delivers a Chinese omakase inspired by the Qing dynasty’s Manchu-Han Banquet. Seasonal menus highlight ingredients like sturgeon, with dishes such as slow-cooked sturgeon bone broth and peeled chili fish maw soup, showcasing eight Chinese culinary styles with modern finesse.
Four Seasons Bangkok: Pastry Artistry Unveiled
Joaquin Soriano’s Whimsical Creations
At Four Seasons Hotel Bangkok, French-trained pastry chef Joaquin Soriano introduces two experiences: a Cafe Madeleine pop-up (May 22–June 30) and the “101 Days of Summer Afternoon Tea” (May 23–Sept 30). Expect playful dishes like Madai ceviche and Mini Anna pastries, blending anime-inspired aesthetics with couture techniques.
Yitong Chinese Restaurant & Sky Bar
Cantonese Wellness in Pattaya
Yitong, atop Meliá Pattaya Hotel, combines Cantonese and Sichuan cuisine with a focus on health, set against stunning Gulf of Thailand views. Signature dishes like steamed Chon Buri fish and double-boiled herbal soup, paired with cocktails like “Kuaile De,” emphasize wellness and family-style dining in a calligraphy-inspired setting.
MJets x Chef Pam: In-Flight Culinary Journey
Exclusive Tasting Menus Soar High
MJets partners with chef Pichaya “Pam” Soontornyanakij of Potong to offer in-flight fine dining starting June 1, 2024. Three-course menus like “Ode To Earth & Fire” feature dishes such as smoked Wagyu ribs, reflecting Pam’s Thai-Chinese heritage and her belief in food as a universal connector.
Bua Bar: Phuket’s Cocktail Haven
Artisanal Drinks Amid Lotus Lagoons
Bua Bar at Anantara Mai Khao Phuket Villas offers an intimate escape with over 100 premium white spirits, including rare gins and tequilas. Nestled among tropical gardens, its jazz-infused ambiance and cocktails make it a serene spot for sophisticated sipping in 2024.
Blue by Alain Ducasse: New Chef, New Vision
Evens Lòpez Elevates French Dining
Blue by Alain Ducasse welcomes Peruvian chef Evens Lòpez, whose Mediterranean-influenced French cuisine incorporates Thailand’s vibrant produce. With experience at Le Louis XV in Monaco, Lòpez aims to create a distinctive dining experience that balances elegance and innovation at this Bangkok icon.
The St. Regis Bar: Mixology Reimagined
Brian Gonzalez’s Violet Hour Ritual
Brian Gonzalez, the new beverage manager at The St. Regis Bangkok, transforms “The Violet Hour” into a theatrical mixology display, honoring the Bloody Mary’s legacy. His cocktails blend Astor elegance with modern flair, enhancing the hotel’s sophisticated bar scene.
Le Normandie’s Michelin-Starred Makeover
Anne-Sophie Pic Debuts in Thailand
From Q3 2024, Le Normandie at The St. Regis Bangkok will host Anne-Sophie Pic, the world’s most awarded female chef, introducing her delicate, innovative French dishes. A redesigned interior will complement her multi-sensory culinary approach, elevating Thailand’s fine dining landscape.
The China House: Cantonese Redefined
Chef Fei’s Chaosan Flavors Shine
The Mandarin Oriental’s The China House welcomes chef Fei, renowned for contemporary Cantonese cuisine, focusing on Chaosan regional delicacies. The redesigned two-story venue will showcase his award-winning dishes, blending tradition with modern sophistication in Bangkok’s culinary scene.
Baan Phraya: Sustainable Thai Elegance
Chef Pom’s Herb Garden Delights
Baan Phraya, at Mandarin Oriental, undergoes a remodelling, with chef Patchara “Pom” Pirapakun using fresh herbs from an expanded garden for sustainable Thai dishes. The refined heritage home setting enhances the authentic flavors, aligning with eco-conscious dining trends.
Pagoda Chinese Restaurant: Fresh Cantonese Twist
Chef Tony’s Bold New Menu
Pagoda Chinese Restaurant at Bangkok Marriott Marquis Queen’s Park, led by sous chef Deli Chen, introduces refined Cantonese dishes like steamed Boston lobster and spicy Lao Gan Ma ice cream. Chef Chen’s innovative approach elevates the restaurant’s award-winning reputation.
Biscotti: Sicilian Culinary Journey
Chef Giuseppe’s Exclusive Chef’s Table
Biscotti at Anantara Siam Bangkok launches “The Chef’s Table,” a seven-course Sicilian-inspired menu by chef Giuseppe Bonura, featuring citrus-infused seafood. This immersive experience brings Mediterranean warmth to Bangkok’s fine dining scene.
Uno Mas: Spanish Flair at Centara Grand
Chef Borja’s Coastal Creations
Uno Mas at Centara Grand at CentralWorld welcomes chef Borja Terry Borrego from Cádiz, whose menu highlights Spanish seafood like gambas pil pil and arroz negro. His vibrant dishes bring a taste of Spain to Bangkok’s dining landscape.
