Indeed, the hotel’s newly appointed executive pastry chef, Pablo Gicquel, is clearly excited about his introduction of a special new vegan and gluten-free afternoon tea set, available daily at The Authors’ Lounge from this Saturday to October 7.

Highlights include vegan protein and vegan cheddar cheese puff, a vegan bratwurst sausage with Dijon mustard double decker, charcoal tart with pumpkin and black truffle, “Calisson” almond cake with mandarin marmalade, a not-to-be-missed scone with golden sultanas and a Granny Smith apple with homemade jam and tofu spread. All are served with a choice of freshly brewed coffee or fine teas.

Chef Pablo, who comes from a world-renowned hotel in Paris, embraces the growing global consumer trend toward healthier eating with his handcrafted selection of 13 vegan and gluten-free savoury and sweet treats, offering a delightful new way for diners to enjoy their afternoon tea at Bangkok’s most iconic venue. A myriad of health benefits – such as lowering heart disease risk and blood sugar levels – and environmental benefits will be celebrated with every bite.

Diners can experience the healthy new option amid the delightful surroundings featuring 143 years of renowned heritage. Served from 12pm to 6pm, the afternoon tea is priced at Bt1,500 per person. For reservations, telephone 02 659 9000, email MOBKK-Restaurants@mohg.com or go to www.mandarinoriental.com.

The new Mango Tree Kitchen Gapao Daimaru Shinsaibashi can boast a central location in Daimaru Shinsaibashi, a prominent department store in the heart of downtown Osaka’s retail district. Guests can discover a choice of tasty and authentic gapao bowls, set menus, side dishes, salads and refreshing beverages, either to eat in or take away.

Five varieties of gapao dishes are available, including minced chicken, minced pork, crispy pork, seafood and mixed vegetables – all of which are freshly made with holy basil, garlic, chilli and other ingredients, and served with steamed jasmine rice and a fluffy fried egg. A series of gapao set options are also available, allowing diners to combine their favourite gapao with clear soup, a spring roll, small salad and dessert, and so create an excellent light lunch.

Alternatively, guests can savour a choice of traditional Thai curries, spicy papaya salads and a selection of succulent chicken side dishes, including deep-fried crispy chicken and Thai-style BBQ chicken. All of these options use Japan’s famous free-range Amakusa Daio chickens, which are raised in the Amakusa area of Kumamoto prefecture and exude natural sweetness and umami.

Whichever dish diners choose, it can be enjoyed with a series of alcoholic and soft beverages, including Thai and Japanese beers, iced teas and coffees, fresh and frozen tropical juices, plus exotic blends such as butterfly pea and lime soda, and coconut milk with mango juice.

The launch of Mango Tree Kitchen Gapao Daimaru Shinsaibashi marks the latest stage of the company’s pioneering strategy of providing quick service Thai dining in areas of high footfall, such as major malls and busy transport hubs. These prime locations are expected to attract local shoppers and groups of friends seeking a light and healthy lunch, as well as office workers and commuters in search of an enticing alternative for their lunchtime takeaway.

Growing Japanese portfolio

The Mango Tree Kitchen concept focuses on famous Thai dishes that have become everyday food among Japanese diners, such as phad gapao, khao mun gai (Thai-style Hainanese chicken rice), and phad Thai (stir-fried noodles). Several outlets have already been launched in high-volume areas across Japan, including Tokyo Station, with many more planned in the future.

“Japan is one of Mango Tree’s largest and most important markets, so we are delighted to introduce another of our innovative concepts to the country,” Trevor MacKenzie, Mango Tree’s global managing director, said. “As Japan’s culinary capital, Osaka is the ideal place to introduce local diners to authentic Thai cuisine.”

Nestled in the Chuo-ku ward of central Osaka, Shinsaibashi is the city’s main retail area. Home to covered shopping streets, department stores, global brands and boutiques, this bustling district attracts locals and tourists alike. The company believes this will make the new Mango Tree Kitchen popular not only with Japanese customers, including younger diners, female friends and family customers, but also with overseas visitors, especially from other parts of Asia. As the first Mango Tree outlet in the southern part of Osaka, it complements the group’s three existing restaurants in the north of the city.

Mango Tree Kitchen Gapao Daimaru Shinsaibashi becomes the 27th location in the company’s fast-growing Japanese portfolio. The country will now play a significant role in Mango Tree’s global expansion strategy, as it works towards achieving a global collection of more than 100 outlets worldwide by 2025.

It continues through Sunday (September 22) at Central Court and Eden 1.

Central Group and Central Retail Vietnam are hosting the event with the backing of Vietnam’s Ministry of Industry and Trade.

“In recent years the Vietnamese government has facilitated suppliers to improve exporting directly to international retail systems including Thailand,” noted Deputy Minister Do Thang Hai.

Central Retail Vietnam has cooperated with the ministry to conduct market research and select products fit to the Thai market and organise practical training courses to improve the capacity and quality.

Deputy Prime Minister and Commerce Minister Jurin Laksanawisit pointed out that Vietnam is Thailand’s largest trading partner in Southeast Asia and expressed confidence that business and trade between the countries has unlimited opportunities for growth.

Central Group executive vice president Jariya Chirathivat said Vietnamese Week in Thailand was a significant annual event here and of huge importance for Central Retail Vietnam, generating business match-ups to further promote trade.

“It is a great opportunity for Vietnamese companies to study the market and distribution channels in Thailand, as well as meeting Thai entrepreneurs and customers directly, to see opportunities for further trade and investment,” she said.

Central Court and Eden 1 cover 1,000 of the mall’s total 800,000 square metres and will sell high-quality Vietnamese products at 50 booths, with non-food items including Da Lat Hasfarm fresh flowers, handmade goods, silk, handicrafts made from lotuses and the ao dai – Vietnam’s national dress.

The large range of food items combines those currently on sale in Tops and Central Food Hall and brands flown directly from Vietnam.

In 2018, Tops imported coffee from King Coffee and Vinamit dried fruit to a warm welcome from consumers. This year Tops made plans to expand to instant noodles and pho from Vifon, Hai Binh cashew nuts, Le Fruit jam, Sense Asia ground coffee and Dakado macadamia nuts.

Vietnamese Week also features continuous cultural shows, a show from Vietjet Air, demonstrations of making pho by the “Master Chef Vietnam” winner.

There is also a booth where you can have a 3D picture taken dressed in classical Vietnamese costume, and Vietjet is giving away tickets.

During the late autumn and early winter months, the Hotate feed on nutrients in the warm Kuroshio and cold Oyashio oceanic currents, which create a unique environment perfect for producing some of the finest scallops in the world.

Loved by discerning chefs the world over, the plump, creamy-sweet Hotate are best eaten around this time of the year.

Seasonal Hokkaido Scallops are available daily from 12:30 – 22:30, from October 1 – December 23.

Nednapang Teeravas, third left, chief Customer Service Officer of THAI Smile Airways, together with Pravesvudhi Raiva, third right, executive chairman of S&P Syndicate, held a press conference to introduce the new veg menu called “THAI Smile X S&P”.

The event, held at S&P headquarters, Ital-Thai Tower, was also attended by Sancharn Sathaphornwuthikhun, third left, director of THAI Smile Airways’ In-Flight Service Department, Kamtorn Sila-on, second right, president of Production and Finance, S&P, and Maneesuda Sila-on, fourth right, director, Sustainable Development & Corporate Communications at S&P.

Designed to continue the hospitality heritage of DTC’s flagship Dusit Thani Bangkok hotel, which is currently being redeveloped as part of Dusit Central Park – a $1.2-billion (Bt36.4 billion) mixed-use project set to open in 2023 – Baan Dusit Thani, which opens on Wednesday, “occupies a beautifully restored stately home with history dating back to before World War II”.

The property, set over 4.5 rai on Sala Daeng Road, features three reimagined signature outlets from Dusit Thani Bangkok, each set within a different heritage building and surrounded by a beautifully maintained and pet-friendly garden, the statement said.

The concepts include Benjarong Thai Restaurant, Thien Duong Vietnamese Restaurant, and Dusit Gourmet & Garden Bar.

“This unique and exciting venue is perfectly positioned to meet the needs of fans of Dusit Thani Bangkok and also expand our market reach to introduce the hotel’s signature venues and Thai-inspired, gracious hospitality and services to consumers who prefer to dine at standalone restaurants,” said Suphajee Suthumpun, Group CEO, Dusit International.

“At the same time, by monitoring and responding to shifting consumer tastes, Baan Dusit Thani gives us the perfect opportunity to experiment with new concepts, respond to new trends, and then use our findings to enhance the food and beverage operations at Dusit Hotels & Resorts worldwide.

“From promoting healthy living through the use of organic, wholesome ingredients, to offering a large, green space where local residents can relax with their pets, our holistic approach to lifestyle, coupled with our legacy offerings has broad appeal,” Suphajee added.

A living museum of sorts, Baan Dusit Thani also features treasured furniture and iconic decor from Dusit Thani Bangkok, tastefully transformed into one-of-a-kind statement pieces to imbue each restaurant with its own distinct character and atmosphere, the statement said.

The restaurant offers a new gastronomic journey with authentic food and beverage inspired by compelling culinary themes, starting September 15 (Sunday).

The “Oktoberfest-themed” brunch features additional surprise entertainment and draws culinary cues from the Bavarian folk festival’s iconic cuisine. To mark the start of the annual Oktoberfest, a selection of Bavarian classics will be served, including a selection of sausages, pork knuckles, juicy roast chicken, bratwursts, wiener schnitzel, and pork knuckles, accompanied by foamy mugs of beer.

It’s spring in the Land Down Under in October, and the barbie will be fired up in honour of the Australian culinary institution, with sausage sarnies and premium cuts of grilled Aussie lamb accompanied by other quintessential Aussie favourites including smashed avo, feta on vegemite toast, Lamington’s, and a selection of exemplary wines.

As the end of the year draws near in November, the bounty of Spain will be celebrated with delicious additions to the themed brunch including gazpacho, authentic paella, gambas al ajillo, and a selection of fine cured meats including chorizo and jamón.

In December, for the last Signature Theme Sunday Brunch of the year, the flavours turn festive with all the holiday trimmings. The distinctive feast includes traditional turkey, roast ham, as well as mulled wine and hot toddies to complete the Christmas cheer.

The price starts at Bt2,850 per person inclusive of non-alcoholic beverages. Add Bt1,299 for free-flow wine, beer, Siam Mary and martinis. The Signature Theme Sunday Brunch is on offer from 12.30pm to 3.30pm. Advance reservations are recommended, telephone (02) 207 7777, email fb.bangkok@stregis.com or visit www.stregisbangkok.com

The feast, organised by the Mall Group’s Gourmet Market in collaboration with the Commerce Ministry’s Department of Internal Trade, marks the end of the summer fruit season and showcases the famous Monthong durian from the South of Thailand.

Aiming to elevate Thai fruit to international standards, the campaign also highlights mangosteen from Nakhon Ratchasima province, Rongrien rambutan, Sumalee salacca zalacca (salak), pineapple from Sri Racha, watermelon, Thailand’s famous Nam Dok Mai mango, as well as sour mango served with nam pla wan, sweet chilli sauce, and more. Also on offer is sweet sticky rice, chow kuay or glass jelly, traditional ice cream from Samut Sakhon and 20 other delicacies.

In addition to the delicacies on offer, people will also get the chance to pick up other great items from the South such as Krajood wicker baskets, sweet and savoury treats such as Kaeng Tai Pla, Khanom Jeen Namya Kati Tai, Khanom La, processed seafood, Chaiya salted eggs, Pla Dook Kra, Kapi Nakhon Sri and Bao mango to name a few.

Tickets for the fruit/dessert all-you-can-eat buffet go for Bt559 per head, though for MCard holders it is Bt499 and only Bt399 for SCB MPrepaid members. The feast is held seven times a day, lasting for an hour each time, from 10.30 to 8.30pm. Tickets can be purchased at the venue.

WASHINGTON – An extreme case of “fussy eating” caused blindness in a teenager from the United Kingdom, according to a new report published in the Annals of Internal Medicine, according to Washington Post reports.

When Denize Atan, the study’s lead author, met the 17-year-old boy at Bristol Eye Hospital, his eyesight had been deteriorating for two years.

But what shocked her most was “how long the patient’s eating behaviour had persisted,” Atan wrote in an email to The Post on Tuesday (Sept 3).

“By the time I first met him, he had followed the same diet for (approximately seven) years.”

The teen, who has not been named, told doctors that since elementary school, “he had a daily portion of fries from the local fish and chip shop and snacked on Pringles (Kellogg), white bread, processed ham slices, and sausage,” the study said.

The risks of poor nutrition are often associated with obesity, poor cardiovascular health and cancer, but Atan’s study, published on Monday, warns that it can also have disastrous, and sometimes irreversible, effects on the nervous system, including vision.

The boy was first treated three years earlier by his family physician for “tiredness.”

According to the report, the then-14 year old was a picky eater but was “otherwise well and took no medications.”

Early testing showed he had low levels of vitamin B12 and macrocytic anaemia, which were treated with B12 shots and “dietary advice.”

By 15, the boy’s hearing began failing, and then the vision complications arrived.

Doctors could not determine what was causing either symptom.

After two years of progressive vision loss, the boy was declared legally blind. Additional testing uncovered that his vitamin B12 deficiency had not waned. He had also developed a reduced bone mineral density level, and had high levels of zinc and low levels of copper, selenium and vitamin D.

His diagnosis, according to the report, was twofold: nutritional optic neuropathy and avoidant-restrictive food intake disorder, an eating disorder which typically begins in middle childhood and is driven not by weight or shape concerns, but by an aversion to certain food textures and fearing the consequences of eating.

Nutritional optic neuropathy, which Atan said is more frequently caused by malabsorption, certain medications and alcoholism, is a dysfunction in the optic nerve. If caught early, it is reversible, but it can lead to permanent optic nerve damage and blindness if left untreated.

“Nutritional deficiencies are actually quite common, but nutritional blindness is not,” she told The Post.

“Blindness is an uncommon but serious complication of poor nutrition.”

In a University of Bristol news release on Monday, Atan, who is also a consultant senior lecturer in ophthalmology at Bristol Medical School and the clinical lead for neuro-ophthalmology at Bristol Eye Hospital, said: “This case highlights the impact of diet on visual and physical health, and the fact that calorie intake and BMI are not reliable indicators of nutritional status.”

Nutritional optic neuropathy, researchers worry, may become more prevalent because of mass consumption of junk food and the “rising popularity of veganism” that isn’t regularly supplemented with B12.

“It is important to eat a varied diet! There is not a single food that will provide all the vitamins and minerals you need – variety is the key,” Atan said.

She hopes the teen’s case will serve as a cautionary tale, leading to widespread inclusion of dietary history in routine clinical examinations.

This Mediterranean-style meal is traditionally served after brunch and before dinner and features a selection of Italian antipasti cold cuts, premium cheese, charcuterie with jams and fruits, salad and soup of the day, pizza and homemade pasta and breads.

Catania take the apomeridiano a step further by adding selected main courses to his antipasti buffet combining appetizers from all regions of Italy with refreshing Italian signature drinks.

Live cooking stations offer spaghetti with sausage truffle cream sauce made with parmesan cheese, grilled Vegetable with Pesto, King Crab cocktail, seabass ceviche, smoked Salmon on charcoal brioche, and crunchy squid with garlic aioli. For the main dishes, there’s Braised pork cheek in red wine, Chicken-mushroom roulade or Seabass fillet in lemon sauce and to end the meal, home-made Gelato. The Antipasti buffet costs Bt599 and Bt999 with an additional main course.

The offer runs through the end of October and is available every Sunday from 1 to 5pm. Book your table at (02) 125 5000 or visit www.renaissancebangkok.com.