Leading department stores as always are organising special events this year. The “Unbeaten Mooncake Festival 2019” at the food centres of the Mall, Paragon and EmQuartier will present an assortment of delicious mooncakes, with over 200 varieties from many famous restaurants and hotels.

Special mooncake fillings are created and exquisite packaging designed for the celebration. Mooncake lovers can meet for the first time such innovative flavours including the After You restaurant’s longan filling with aromatic espresso mooncake.

Other interesting flavours include the “Toob Tub” crispy peanut sesame caramel mooncake that recreates the popular nutty snack as a filling that brings back great childhood memories. Monthong durian mooncake is guaranteed for taste as the filling is made from premium Monthong durian from Chanthaburi province. And there’s the Chinese date mooncake whose reddish-brown filling conveys Chinese heritage. Yuzu custard mooncake from Kyo Roll En is made from the best and most aromatic Japanese yuzu oranges combined with durian salted egg yolk and salted egg yolk. Lemon tea mooncake from Harrods features the firm’s exclusive tea with Harrods UK’s special dough. The premium lemon tea filling was carefully developed using tea from Sri Lanka, one of Harrods’ popular signature premium teas.

Meanwhile, chefs from leading hotels will also enthusiastically present their creations. For the healthy Chinese herb mooncake from Bangkok Marriot Marquis Queen’s Park, the hotel’s chef collaborated with a Chinese herbal remedy expert to select five premium herbs – cordyceps, American ginseng, red ginseng, saffron and dendrobium orchid – as filling ingredients. These herbs are said to nourish the brain, strengthen immunity, boost blood circulation, create collagen, delay ageing, and lower triglyceride cholesterol. Raspberry and green garden mooncakes from W Hotel’s W moon kit features the return of the popular raspberry mooncake that is sweet and sour. The green garden delights tea lovers as it was developed by TWG for W Hotel Bangkok. Chocolate-durian mooncake with custard at the Plaza Athenee Hotel Bangkok combines eastern flavours of the king of fruits durian with western flavours of chocolate, resulting in a fragrant, tender and flavourful mooncake.

The Unbeaten Mooncake Festival 2019 presents all-time-favourite mooncakes from legendary hotels, restaurants and brands. They include the Peninsula Hotel’s egg yolk custard mooncake, Mx Cakes & Bakery’s mooncakes that received awards for five consecutive years, Shangri-La Hotel Bangkok’s durian and egg and mixed nut and egg mooncakes, and Renaissance Bangkok Ratchaprasong Hotel’s durian egg yolk mooncake. There are mooncakes from Shangarila restaurant, Grand China hotel, Gokjai Cantonese restaurant, Kirin restaurant, Mangkon Thong restaurant, Pengkee restaurant, Banyan Tree hotel, Evergreen restaurant Bakery Hut, Thong Kee restaurant, the Narai Hotel and many more. Every brand has selected the best ingredients, creatively developed delicious flavours, and packaged the mooncakes in exquisite boxes, ensuring their mooncakes are wonderful gifts to convey well wishes during the special festival.

Spread over 4.5 rai, the new standalone venue will soon be the temporary home of the hotel’s signature restaurants and the first to open is the coffee shop Dusit Gourmet and Garden Bar, with Thien Duong Vietnamese Restaurant and Benjarong Thai Restaurant both slated to start service next month.

Natapa Sriyuksiri, assistant vice president of Dusit International, says that the Dusit Gourmet is divided into three cosy rooms with a central counter serving quality teas and coffees, fresh juices, delicious baked goods, and light international and Asian-inspired bites. At night, the venue seamlessly transforms into a snug and attractive bar, with craft beers, organic wines and Asian-inspired cocktails adding to the friendly ambience.

“This place was actually the bachelor pad of the owner and is the smallest of the three houses on the land. We have undertaken considerable renovations but maintained the vintage feel as much as possible. We are delighted to have found this place. The venue is elegant and perfectly embodies the spirit and hospitality of Dusit Thani Bangkok,” she says.

Dusit Gourmet has three distinctive sections. The Social Room is the heart of the house, where guests can relax in comfortable chairs set around the main bakery counter. This warm and inviting space is perfect for casual conversations, refreshing drinks and light bites and, of course, the gracious hospitality for which the Dusit Thani Bangkok’s staff are known.

The Secret Room boasts a wealth of art and memorabilia plus thoughtfully recrafted furniture specially enhanced to suit its new home. The walls are painted golden yellow, the hotel’s signature colour. The Glass House is a modern conservatory overlooking the garden and pool and is bathed in abundant natural light. Green and gold mosaics, similar to the iconic ones used at Dusit Thani Bangkok, work in harmony with the lush greenery outside to provide a refreshing oasis in the heart of the city. The Garden Bar, meanwhile, has oversized loungers that are perfect for whiling away an afternoon or evening in a tropical poolside setting.

The menu offers the signature favourites from the Dusit Thani Bangkok plus a range of new healthy and tasty dishes to suit modern lifestyles. Diners can enjoy an all-day breakfast, sandwiches and wraps, salads, pasta dishes, soups, desserts and baked goods. The afternoon tea set offers a wide selection of homemade cakes and pastries as well as the Charlie and the Chocolate Factory theme set, all served with premium organic teas from the Monsoon Tea Company in Northern Thailand.

Well worth sampling are the super healthy Acai Bowl (Bt240) stuffed with dragon fruit, banana, strawberry and coconut; the Nori Wrap Maki Style (Bt275) – brown rice, pickled cucumber, diakon, watercress, toasted sesame, carrot, pickled ginger mayo and coriander ponzu; Smoked Salmon Bagel (Bt275) mixed with cream cheese and dill; and the sinful Blueberry Waffle (Bt170) with zest, mascarpone, and maple syrup.

As the evening rolls around, Dusit Gourmet transforms into a chic hangout spot where customers can enjoy a unique range of cocktails created in partnership with the award-winning mixologists of Tropic City cocktail bar. Highlights include Sweet Silom, The 1970, The Librarian, and Berries & Bubbles but for those who prefer their drinks straight, there’s a good selection of premium gins, organic wines, and craft beers, plus a tempting menu of bar snacks.

Dusit Gourmet is open daily from 7am to 11pm. Onsite parking is available. To book a table, call (02) 200 9009.

Scheduled for September 6 (Friday) , the Chef’s Table evening will showcase the unique skill and creativity of Lloyd , who previously worked at some of the UK’s most famous Michelin-starred restaurants.

Demonstrating his own inimitable style, he will take guests on a gastronomic journey back to the 1970s and ’80s, putting stylish and playful twists on some the dishes his mother served him when he was growing up.

Unfortunately, his mum was not a chef and regularly relied on packet snacks, convenience foods and ready meals to fit into their family’s busy lifestyle. Paying homage to this upbringing, Lloyd is now on a mission to recreate these childhood dishes and elevate them into the modern world of fine dining.

“My mum was a terrible cook, which is part of the reason I ended up becoming a chef – I had to learn to cook! This menu is full of the things that I, and many other British children of my generation, grew up with. It may seem strange today, but at the time we just took it for granted.

“Nowadays, the UK is home to many world-famous chefs and Michelin-starred restaurants, and it’s wonderful to see how far British cuisine has progressed in the last 30 to 40 years. But I still have very fond memories of my childhood and I want to celebrate it in my menu. The Chef’s Table will aim to bring these unfashionable dishes into the 21st century, while hopefully evoking many happy memories among our diners,” he added.

The “Memories of Mum’s Cooking” tasting menu features a series of familiar-sounding dishes, prepared and presented in ways that diners have never seen before. Savoury offerings include the classic “Prawn Cocktail” and “Marmite on Toast”, plus “Pickled Onion Monster Munch”, “Tinned Tomato Soup” and “Pot Noodle” – staples of British kitchen cupboards in the ’70s and ’80s.

Other tempting fast food favourites include “Hot Dogs and Popcorn”, “Special Fried Rice” and “Fish and Chips with Curry Sauce”.

On the sweet side, guests will be able to experience three of the era’s most popular frozen desserts: “Vienetta”, “Sarah Lee’s Lemon Meringue Pie” and “Cornetto” ice creams. No meal would be complete without the classic “Crème Caramel”, and diners will be refreshed with the teenage classic drink, “Snakebite and Black”. Unlike the original dishes, each exquisite recreation will use the finest and freshest ingredients.

Born in London, Lloyd has developed a global reputation for gastronomy, with restaurant ventures such as Rock Salt, Sea Salt and Rock Pool.

He recently returned to the UK where he worked with Ashley Palmer Watts at the two Michelin-starred Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park, London. He was also invited by Chef Raymond Blanc OBE to stage a dining event at Belmond Le Manoir aux Quat’Saisons, which also holds two Michelin stars. Now he is back in Thailand to create outstanding culinary experiences at SALA Samui Choengmon Beach.

His “Memories of Mum’s Cooking” tasting menu will be hosted at the SALA Restaurant, SALA Samui Choengmon Beach, on September 6 2019. This unique adults-only occasion is priced at Bt 2,500 plus per person.

Just like its carefully chosen selection of Champagne, visitors to the highest alfresco rooftop bar take snacks seriously. The range of premium bar bites and nibbles include melt-in-the-mouth Pork Rillettes Sliders, a posh take on Fish and Sweet Potato Crisps, the popular Sweet Potato Hummus, Flavor Dynamics of Cheese, and Popcorn Shrimps.

The snacks are available every evening from 5 and are best accompanied by some of France’s finest bottles including GH Mumm Grand Cordon Brut and a choice of unique Champagne-based cocktails. Just take the lift up from Red Sky and enjoy.

Book a table by calling (02) 100 6255.

All lined up for the roe

Take time out on September 14 to enjoy “A Caviar Affair” at 137 Pillars Suites and Residences Bangkok’s Nimitr Restaurant

This unique culinary journey prepared to perfection by chef Maxim Baile is designed to stimulate the senses and indulge the taste buds with premium caviar from Italy, France, Iran, China and Thailand. The sumptuous five-course menu includes Poached banana prawn with creme fraiche and Oscietre caviar; Sturgeon fillet with Inthanon royal project caviar Beurre Blanc, cucumber tagliatelle steamed in saranea essence and fermented red cabbage; and Tajima beef with foie gras, spinach and port wine sauce.

The Caviar Affair starts at 6 and is priced at Bt4,000 and Bt6,800 with wine pairing.

Book your seat at (02) 079 7000.

Seafood sensations

All next month, Merlin Café at the Miracle Grand Convention Hotel is featuring a grilled seafood buffet for lunch and dinner highlighted by Alaska red king crab and big shrimps. Other delicious dishes include salmon sashimi in spicy sauce, seared scallop salad, Italian sausage pasta, simple grilled sea bass and pineapple fried rice. The buffet is priced at Bt599 net per person. Reserve a table at (02) 1595888.

Set on the 10th floor of JR Hakata City in downtown Fukuoka, directly above the city’s main railway station, this stylish new restaurant can accommodate up to 64 guests in a relaxed indoor dining area and a chic outdoor terrace.

This prime location and the restaurant’s offering of contemporary Thai tapas dishes and creative cocktails is expected to attract a wide range of diners. In line with the brand’s modern culinary concept, chefs will use authentic ingredients to craft delicious lunch and dinner menus that embrace the flavours and fragrances of Thailand.

“Japan is an important international market for Mango Tree, and we are delighted to introduce another of our distinctive concepts to the country. Fukuoka is one of Japan’s largest cities and a key commercial hub. Plus, regular direct flights to and from Bangkok have helped give the local people an appreciation of Thai cuisine. At Mango Tree Bistro Hakata we look forward to providing diners with traditional Thai flavours in an informal yet energising ambience,” said Trevor MacKenzie, global managing director for Mango Tree Restaurants Worldwide. Mango Tree Worldwide is currently undergoing significant expansion, with the aim of increasing its global collection of restaurants from 70 outlets today to more than 100 locations by 2025. Japan is a key market for the company, with 26 restaurants now operating across the country.

The delicacies on offer include appetisers like Spicy Scallop and Mash, Truffle Cappuccino, and Diver Scallops and Mango Salad, while the “Harrods Heritage Wellington” – beef or salmon – is the top choice in the main course menu. The beef Wellington is made of top-quality Australian beef tenderloin with foie gras and sautéed mushroom covered in puff pastry and served with sautéed veggies and madeira sauce. The salmon version, meanwhile, is made with Norwegian salmon fillet wrapped with sautéed spinach in puff pastry and served with sautéed veg and beurre blanc sauce.

You can also opt for a plate of pan-roasted juicy Kurobuta pork chop in black-pepper sauce, which is served with mashed potatoes and sautéed vegetables. There’s also Harrod’s very own deluxe version of fish and chips, comprising beer-battered cod served with English fries, tartar sauce and malt vinegar.

Apart from these classics, Harrods has also been serving up Chinese mooncakes from July to September every year. Except this year, it has created its very own version – the Harrods Georgian mooncake, which is infused with its special melon-flavoured tea. Harrods has also toyed around with traditional flavours and come up with Golden Custard with Egg Yolk, White Truffle Custard Cream, Harrods Rose Buds Royal Milk Tea, Harrods Black Currant Hibiscus Tea with Royal Date, and Mon-Thong Durian with Egg Yolk.

You have until September 15 to put in an order for a special Harrods mooncake set worth Bt999.

Now it’s also the star of its very own event, with the 2019 Taiwan Braised Pork Rice Festival announced last week.

Unfazed by the encroaching threat of African Swine Flu, the Executive Yuan Council of the Agriculture Bureau of Animal and Plant Health Inspection and Quarantine, has successfully safeguarded the quality of Taiwan’spork, allowing visitors, both foreign and domestic, to enjoy the high quality, mouth-watering national dish.

Taiwan Braised Pork Rice Festival originated in 2017, intent on promoting Taiwan’sexcellent pork to the world through this unique delicacy. This year, the outbreak of African Swine Flu so close to Taiwan has severely tested the Inspection and Quarantine Bureau. However, the Bureau persevered, and not only managed to keep Taiwan from being affected, but was also able to successfully achieve Foot-and-mouth disease (FMD) vaccination-free status 22 years after the initial outbreak. Through these efforts promulgated by both the government and civilian sectors, the food safety of Taiwan’s pork is assured, and so is braised pork rice, the national dish of Taiwan.

Out of tens of thousands of competitors, this year’s Taiwan Braised Pork Rice Fest will select some of the most distinctive meat s, allowing all visitors to enjoy the traditional braised pork rice with meat sauce lathered generously over the pork and rice. Furthermore, the festival will also offer a variety of novel and innovative delicacies to go with the more traditional choices, inviting all visitors foreign and domestic to explore Taiwan & high-quality pork products.

What’s more, some teas can be enjoyed in many more ways than by adding boiling water; Ceylon tea, for example, is an excellent ingredient for both savoury and dessert dishes.

To showcase the wonder of its premium-quality Ceylon tea, leading brand Dilmah recently launched its cooking competition, “Dilmah Tea Inspiration for 21th Century”, to search for the best teams of chefs and mixologists whose creativity and masterful cooking techniques intertwined to deliver gourmet renditions. The contest is being held on August 22 and 23 at a variety of venues across the world.

“We want to introduce and cultivate a new tradition among Thai people that tea can be an integral part of everyone’s everyday life. It can be enjoyed as cold and hot beverages, cocktails and savoury dishes as well as desserts. That’s why we are organising this new competition that invites new chefs and mixologists to showcase their talents in designing dishes and beverages inspired by our Ceylon tea,” says TasaneeAsawagovitwong, general manager and founder of Global Premium Wine, the official importer of Dilmah Tea in Thailand.

Founded by 1988, Dilmah is a Sri Lankan brand of tea whose founder, Merrill J Fernando is known today as the world’s most experienced teamaker Fresh and free of contamination, Dilmah tea prides itself for its unique and authentic tastes and is grown and harvested in its very own plantations.

Renowned mixologist, Tomek Malek, the fourth winner of World Champion Flair Bartender, makes tea a distinctive ingredient in his specially invented drink. “Creating a new drink with tea as main ingredient is just like an art of interweaving flavors. Tea can play a principle role in cocktails, mocktails and shooters. Bringing together all these different tastes and flavors is no different from creating a work of art. Incorporating tea in a drink requires the skills and creativity and a mixologist needs to have a great understanding of the characteristics of each type of tea because each has its own idiosyncratic flavor and smell. Tea adds an interesting and exciting flair to a drink, especially the Ceylon Tea because it has such as unique, full flavor,” he explains.

Malek’s Black tea with Lychee Ice Cream Soda, combines 25 ml of lychee Dilmah tea, 120 ml. sparkling water, and two scoops of vanilla ice cream. He starts by filling half a glass with ice, pours the black tea and sparkling water in and mixes them together before placing the vanilla ice cream on top and finishing with another layer of sparkling water. Decorate with any toppings that complement the flavours.

Australian chef Peter Kuruvita, Dilmah’s brand ambassador describes the brand’s high quality Ceylon tea as a full of incredible health benefits. “It’s rich in antioxidants, can reduce cholesterol and keep you physically healthy. For that reason, we use it as a cooking ingredient and thanks to the amazing arrays of tastes and smells, new dishes and tastes can be created. Dishes include a wholesome tea soup and vegetable set, tea spaghetti that’s rich in nutrients, super delicious tea dipping sauce, and such desserts as crepe cake with tea filling and tea Creme brulee.”

For this special project, Kuruvita has created a dish called Dilmah Exceptional Rose with French Vanilla Pannacotta. To make it, just prepare 375 ml of cream, 375 ml. of milk one vanilla bean, 115 g of castor sugar, 4 g of gelatin, and Dilmah’s Exceptional Rose with French Vanilla Tea. Start by mixing the cream and milk together. Scrape vanilla seeds from the bean into a pan, following by the Dilmah’s Exceptional Rose with French Vanilla Tea and the earlier mixed liquid ingredients. Let everything boil at medium heat for 10 minutes. Take the vanilla bean out, add the sugar and keep the ingredients on low heat for another 5 minutes until the sugar is nicely melted. Add the dissolved gelatin to the ingredients. Pour the mixture into the serving glasses and decorate.

Visit Dilmah Tea Thailand’s facebook page and the project’s official website www.teainspired.com for application details.

Siam Kempinski

Siam Kempinski Hotel Bangkok offers complimentary dining for all mums at Brasserie Europa, when she is accompanied by at least one paying family member. The special Mother’s Day buffet lunch is priced at an amazing Bt1,225 plus per person. The dinner, priced at Bt1,800 per person, is equally spectacular. Both buffets combine an extensive selection of hot and cold dishes, international favourites and Thai flavours.

Meanwhile, for a two Michelin-star dining experience at Sra Bua by Kiin Kiin the five-course set lunch is priced at Bt2,200, and an eight-course set dinner is priced at Bt3,400. The culinary offering includes a sparkling welcome drink and a floral gift box for every mum.

For reservations, telephone (02) 162 9000

Anantara Siam

Treat your mother to a delicious dining experience at Anantara Siam Bangkok with special Mother’s Day celebrations, including a gift for all mums. Share Tea Time with Mom at The Lobby, from 2pm to 6pm. Relax with tasty pastries and fragrant teas decorated to a blue theme, accompanied by Mariage Freres teas. Afternoon Tea Buffet (Saturday to Monday) is priced at Bt1,150 per person, including a glass of sparkling rose. Mother’s Day lunch buffet on Monday can be relished at award-winning restaurants. Choose from international fare, classic Italian, fresh sashimi, or authentic Thai cuisine, with a range of starters from the appetizer buffet followed by mum’s choice of main course. Finish with something sweet plus freshly brewed coffee or tea. Mothers also dine free when accompanied by three paying guests per table. It is priced at Bt1,400 per person. For reservations, telephone (02) 126 8866 Ext 1201, or email dining.asia@anantara.com. Visit website at www.siam-bangkok.anantara.com

Landmark Bangkok

At the Landmark Bangkok, on Mother’s Day, bring your favourite lady to the hotel’s “All You Can Eat’ Cantonese dim sum extravaganza prepared by Chinese master chef Lo Wai Ming. They are also serving Chinese soup, unlimited Peking duck, suckling pig, fried rice and a selection of desserts. Only Bt999 per person. From 11am to 3pm. Meanwhile, at Atrium Restaurant located at the lobby floor, enjoy famous seafood buffet crammed with selected crab from Klong Kone, as well as fresh oysters, king crab and an impressive selection of Japanese specialties for Bt3,000 net per person for brunch and dinner. Come four and pay for two. (Maximum 12 persons receive 50 per cent discount, over 12 persons receive 30 per cent discount on food only). For reservations call (02) 254-0404 ext 7777 or e-mail fb@landmarkbangkok.com

Suvatna Chulavatnatol, dean of Mahidol University’s Faculty of Pharmacy, said the R&D agreement built upon the two organisations’ joint health-food innovation is marked as an innovative food project for society.

Through cooperation with CPF, the university aims to create health foods for a better quality of life and sustainable social development with its accumulated knowledge, Suvatna said. A network to explore health food will also be established, to add value to products and boost economic growth in support of the government’s policy to achieve Thailand 4.0 through public-private cooperation.

Meanwhile, pharmaceutical knowledge will be applied in the development of food technology, paving the way for the development of nutraceuticals and the improvement of Thailand’s research capability and university-level education in the long term.

CPF executive vice president Sommai Tachasirinugune said the company has a strong commitment towards food R&D, under the “Sustainable Kitchen of the World” vision. CPF’s Food Research and Development Centre has collaborated with universities across the world on comprehensive research on nutraceuticals, to introduce food and beverages that address the changing demographics and the food industry’s demand as well as ensure good nutrition for consumers of all ages, Sommai said.

The company aims to support CPF’s social responsibility and sustainability goals that specify the need to boost its health food ratio by more than 30 per cent of the company’s new product development within 2020, in line with the United Nations’ health food development goal for the sustainability of all people’s health, Sommai added.