Planaguma, who previously worked at El Bulli, and Les Cols, will shares his creative, sustainable and seasonal Spanish gastronomy in a three-course lunch and eight-course dinner at Jojo from January 22 to 26, and a Sunday brunch at Viu on January27.

A master at stripping back the complexities to amplify the essentials, his lunch at Jojo will feature the chef’s signature Spanish omelette, shellfish fideua with saffron, basil, flowers and other fresh herbs, and a crispy lamb leg with black truffle. Dinner at Jojo sees an indulgent eight-course menu, with highlights such as fish soup with allioli noodles, coconut mozzarella salad, tuna tartar with sea urchin and caviar, and a lobster suquet with soft potatoes and eucalyptus oil. The Sunday brunch will also include such gourmet treats as chef Planaguma’s bacalao ceviche, fish brandade and Catalan creme brulee, among other selections.

The simplicity, generosity and elegance of Planaguma’s craft showcase his creative vision, to emphasise even the most modest of ingredients. Few elements convey authenticity and emotion in his cuisine, which reflect his way of being in life. Chef’s culinary traditions are deeply rooted in his homeland and the landscape surrounding him. He takes familiar products and interprets them into a modern language and presentation, where tradition meets and contrasts with the avant-garde.

The three-course lunch costs Bt2,500-plus (with additional Bt1,800 for wine pairing) and the eight-course dinner goes for Bt4,900-plus (Bt2,800-plus for optional wine pairing). The Sunday brunch is Bt2,850-plus including non-alcoholic beverage and additional Bt990-plus for free-flow wines.

For reservations, call (02) 207 7777 or visit http://www.StRegisBangkok.com.

The first Setsubun Gozen lunch platter opens with a starter of asari clam, shrimp, leek and wakame with miso dressing and the second platter features a grilled dish of amberjack with fig miso garnished with Japanese green pepper and served with simmered sweet potato and pickled miyoga and Ehomaki roll.

The multicourse Setsubun Kaiseki dinner serves monkfish liver, oyster, and shrimp with wasabi egg yolk mayonnaise sauce as an appetiser and follows up with a soup of soft cod roe dumpling with mushrooms and a hint of yuzu. Other treats include sashimi of tuna, yellowtail, torched scallop and sweet shrimp; perfectly grilled Spanish mackerel and Wagyu beef with a seaweed and white sauce; and a simmered sensation of woodencup shaped radish, abalone, soybeans, otafuku wheat gluten and plumblossom shaped carrot.

This is followed by a tempura course of snow crab – pond smelt fish, shiitake mushroom and Japanese green pepper; and a rice and hot noodle dish of vermicelli with asari clam, honewort, shimeji mushroom and a hint of yuzu served with Ehomaki roll. A flavoursome dessert of matcha warabi mochi with black sugar syrup concludes the springtime feast.

Setsubun Gozen lunch is priced at Bt1,400plus per person and Setsubun Kaiseki dinner at Bt4,700plus per person.

Book your meal at (02) 687 9000 or email yamazato@okurabangkok.com.

WELL-KNOWN barbecue chain Bar B Q Plaza celebrates the arrival of 2019 with the launch of Space Q, a new and upgraded grill-style restaurant. Located in trendy Thonglor, it serves a selection of premium meats and an extensive choice of dishes and drinks all day from midday to midnight.

Located on the second floor of the Taste Thonglor community mall on Thonglor Soi 11, the open-plan interior is designed on a “social grill” concept to encourage interaction among diners. It can accommodate 80 guests and each table comes complete with two USB sockets to ensure customers can stay connected all the time. An open kitchen where guests can see the chefs at work adds a classy touch.

 While maintaining its signature grillstyle offerings, Space Q – an upgraded edition of Bar B Q Plaza – provides more premium meat options and a wider range of dishes and drinks.

“Bar B Q Plaza’s customers living and working in the Sukhumvit area have long been asking us to open another outlet in addition to our existing two branches at Big C on Rama IV Road and Terminal 21 mall. They want a cosy atmosphere that encouraging lingering over a great meal and, most importantly, a greater variety of dishes,” says Boonyanuch Boonbumrungsub, executive vice-president of Bar B Q Plaza.

Keeping in mind the demands of diners who like to socialise, especially after work, take photos, and share their experiences on social media platforms, Boonyanuch and her team spent almost a year developing the Space Q brand.

Space Q aims to be a get-together venue for social media-savvy customers and Bar B Q Plaza’s regular customers.

“The ‘Space’ in the name invites people to come and share quality time over meals while the ‘Q’ comes from Bar B Q Plaza and underlines the DIY grill concept that we have operated for the last three decades. The green neon light sign on the glass facade is a nod to the signature green logo of Bar B Q Plaza,” Boonyanuch adds.

Space Q is equipped with new electric BBQ grills boasting a removable shabu shabu pot in the middle section to enable diners to enjoy both BBQ and shabu shabu at the same time. In addition to a wide range of meats ideal for grilling, the menu has an extensive choices of salads, appetisers, rice and noodles as well as desserts guaranteed to delight customers of all ages.

The new electric BBQ grill complete with a removable shabu shabu pot in its middle section.

The new smoke extractor system generates ozone particles to purify the air and get rid of smoky odours. Aprons and caps are also provided on request.

The presentation is designed to catch the eye and look good in those must-have snaps of dishes as they arrive at the table. Already popular for its photogenic as well as its appetising charm is the Volcano (Bt700 for beef, Bt590 pork), a stack of sliced meats stacked around dry ice that erupts like an active volcano with white smoke billowing out of the its “mouth”. Ideal for large groups, it features 30 slices of beef/pork loin and beef/pork fillets piled high and topped with special brown sauce called lava.

 Pork Volcano

Another speciality is the Truffle US Angus Beef Set (Bt630) featuring sliced US Angus chuck eye and rib eye served with parmesan cheese and truffle oil. To enhance the gourmet quotient, simply order the add-on fresh truffle shavings and pay an extra Bt150 for the set.

 Truffle US Angus Beef Set

The most premium beef is A4 Hokkaido (Bt1,590) offering a marbled 150-gram Wagyu cut with very soft and tender texture. If you like beef with a soft yet chewy texture, try the Thai Wagyu Chunk (Bt520) instead.

A4 Hokkaido Beef

For pork lovers, the premium choice is Kurobuta Steak (Bt400) featuring a generous portion of pork neck, thick sticks of smoked bacon, pepper sausage, udon noodles and fresh vegetables.

Perfect for big groups is the Super Party Set (Bt1,060 for beef/Bt845 pork), which has 55 beef/pork slices and is served with French fries, wasabi flavoured diced tobiko, kimchi, taco wasabi, tiny crispy fried fish, roasted spicy mixed nuts and edamame beans.

Super Party Pork Set 

Fans of Bar B Q Plaza will find the familiar Value Sets (Bt285 for beef/Bt255 pork) with slices of beef/pork, udon noodles, carrot and baby corn and Family Sets (Bt549/Bt529) with sliced pork/beef, marinated chicken, bacon, liver, river prawn, squid, sliced fish, and squid ball.

Space Q provides three kinds of dipping sauces including the signature Bar B Q Plaza sauce with refillable chilli and garlic, grill sauce and ponzu.

For the shabu, two choices of broth are on offer – chicken and shoyu-based – and a range of a la carte dishes such as sea bass (Bt110), river prawn (Bt110) and squid ball (Bt75) and mushrooms like eryngii, shitake and black shimeji (Bt40 each).

Spicy Gyoza

The refillable shredded fresh cabbage, a signature offering at Bar B Q Plaza, is not available here but the popular fried gyoza is and it’s presented with a twist –served with carbonara sauce (Bt170), spicy sauce (Bt140), and chilli and lime dressing (Bt140).

Various choices of single rice and noodle dishes are also offered and perfect for a quick lunch. They include Grilled Pork on Rice (Bt150), Garlic Beef Steak on Rice (Bt170), Stir-fried Rice Vermicelli with Crispy Pork and Water Mimosa (Bt170) and Kimchi Udon (Bt150).

 Lemon Lime Sorbet and Green Tea Ice Cream Parfait with Coffee Jelly

The desserts are also pleasing. Among them are Green Tea Ice Cream Parfait with Coffee Jelly (Bt130) and a selection of sorbets such as mixed berries, yuzu and lemon lime (Bt100 each).

 Flavoured Chuhai 

And the drinks menu is designed to please offering everything from fruit-based soda, frappe and tea and coffee to craft beer, sake, umeshu (Japanese plum liquor), chuhai (Japanese alcoholic drink flavoured with lychee, melon or yuzu honey) and a Suntory highball with soda, water, or on the rocks.

QUEUING UP FOR Q

Space Q is on the second floor of the Taste Thonglor community mall on Thonglor Soi 11 of Bangkok.

It is open daily from 11am to midnight.

Call (061) 384 2276

The promotion from 11.00 am to 23.30 pm will allow patrons of the bar to enjoy a premium golden burger created by Chef De Cuisine Alexandre Castaldi on panoramic rooftop. The prices are THB 650++.

Golden Burger – Wagyu Beef Margaret River”  is a grand dish featuring Medium rare Australian Wagyu Beef, topped with cheddar cheese, smoked bacon, fresh vegetables and special sauce from our chef’s secret recipe before  finishing off with gold dust sesame seed bun.

ATTITUDE Rooftop Bar & Restaurant is located on 26th floor above Avani+ Riverside Bangkok with an amazing Chao Phraya River and City panoramic views. For more information and reservation, please call +66 2431 9120 or email. reservation@attitudebangkok.com. or visit http://www.attitudebangkok.com.

The origin of Bloody Mary Day is as shrouded in mystery and intrigue as the history of the drink itself. Even the name is quite enigmatic, with various scholars suggesting it was named after Queen Mary I of England, Hollywood star Mary Pickford, or even a waitress named Mary who worked at the Bucket of Blood bar in Chicago all given as possible namesakes!

There are also three versions of the story of where the Bloody Mary drink was first made. Fernand Petiot, a bartender originally from France, claimed to have invented the Bloody Mary in 1921 when he was working at Harry’s New York Bar in Paris that was popular with Ernest Hemingway and other American expatriates at the time. Veterinarian-turned-writer James Rollins, on the other hand, claims that the Bloody Mary was invented in the Hemingway Bar at The Ritz Paris. And an ocean away, New York’s 21 Club claims that the Bloody Mary was first made there, though they do have two versions of the story. One is that it was invented in the 1930s by a bartender named Henry Zbikiewicz, and another attributes its invention to the comedian George Jessel, who frequented the 21 Club.

The best and easiest way to celebrate Bloody Mary Day is by inviting some friends over to mix up and then enjoy a Bloody Mary or two. Or three. If you’ve never tried one before, and the idea of combining tomato juice with vodka just doesn’t sound particularly appetising to you, this is the time to do it.

World Bloody Mary Day falls on January 1 of every year – a day when many will feel hungover. This year, Aqua invites all comers in celebrating the drinking of the Bloody Mary cocktail with four creations – a Dashi Bloody Mary from Japan, Kimchi Bloody Mary from Korea, a Thai spicy red curry version and the a la mama variety from Italy. Prices start from Bt310-plus and the drinks are served from 6-11.30pm.

Book your table at (02) 126 8866 extension 1210 or email: aqua.asia@anantara.com.

THE DINING scene in Bangkok is constantly evolving, with new trends being set and others falling by the wayside.

One of those new trends in 2018 was the rise of the degustation menu that saw chefs of Thai, Chinese, Indian, Japanese and Western cuisine creatively turning classic and comfort dishes towards fancy presentations.

The sustainable approach and farm-to-table movement that has been in the works for some time continues to respond to diners’ concerns of where the food we eat comes from, how it is grown and produced and the ingredients that are used.

And the spotlight has also shone brightly on female chefs. Of the 27 starred restaurants in the second edition of “Michelin Guide Bangkok”, the kitchens of eight of them are under the baton of a woman.

The rise of the degustation menu

Growing in popularity among diners, tasting menus offer a small sampling of the chef’ specialities over a number of courses. At the launch of the second edition of the “Michelin Guide Bangkok” last month, Gwendal Poullennec, international director of the guidebooks, made mention of the move towards degustation, saying “we have also seen a trend in the degustation menu, whereby chefs design a complete experience for diners”.

Mei Jiang brings modern flair to Chinese tradition with the introduction of a degustation menu.

Though its crowd-pleasing a la carte menu remains unchanged so far, the famed Chinese restaurant Mei Jiang at the Peninsula Bangkok has for the first time since it opened 20 years ago introduced a 16-course degustation menu prepared by its new Chinese cuisine executive chef Ball Yau.

This, says Yau, is a splendid way of introducing himself to the regulars and a great chance for them to try unfamiliar dishes served in tasting portions.

Braised wagyu beef brisket rolls in beef soup

The 40-year-old chef tries to integrate Chinese culinary tradition with contemporary flair and innovative presentation. His modern version of Chinese-style mixed vegetable stew has a whole organic cocktail tomato filled with braised mixed vegetables and dressed with pumpkin sauce. His braised M6-score wagyu beef brisket is wrapped in thin slices of turnip, all this in beef soup.

Local organic duck at Elements

The one-starred Michelin Elements restaurant at the Okura Prestige Bangkok, which is known for its gourmet French cuisine with seasonal Japanese influences, has also offered new tasting menus, developed in collaboration with the chefs at the two-starred Michelin restaurant Ciel Bleu of its sister property Okura Amsterdam.

“I believe tasting menus are becoming increasingly popular because chefs want to offer patrons the chance to experience their signature dishes as part of the dining experience,” said Element’s executive chef Alvaro Roa. “Our new tasting menu can be likened to a culinary journey that tells the story of exceptional seasonal produce prepared with French savoir-faire and Japanese twists. Moreover, from a practical point of view, a tasting menu is an efficient way for the kitchen operation to ensure that all dishes served to our guest are consistently of a superior quality.”

Tofu is the star ingredient in the omakase-style, multicourse dining experience at Mihara Tofuten 

Bean curd has never been so appealing as it is in the fine-dining creations of the new restaurant Mihara Tofuten – Bangkok’s first eatery dedicated to bean curd. This basic ingredient can be elevated for luxurious omakase-style dining, in which the chefs decide what to serve rather than filling guests’ orders. The eatery offers a 12-course degustation dinner menu with 16 items and a six-course sampler for lunch.

Deep-fried Zaru Tofu

“Diners today are more open-minded and discerning and they regularly follow the Instagram feeds of influencers and food gurus to discover the trends in dining out culture. If Mihara Tofuten had opened five years ago, it would not have been a success. Today people prefer something special and unique and restaurants with mastery in speciality cuisine are evidence of the popularity of omakase-style sushi restaurants in Bangkok,” said food critic Kittidech Vimolratana, who is known as @itan on Instagram, and is a co-owner of Mihara Tofuten.

Tofu Ice Cream, Tofu Blancmange and Tofu Chocolates

At the restaurant, cold gazpacho is reinterpreted with a tofu-centric presentation with tofu miso topped with jelly made with shrimp broth, diced tomato and zucchini and a morsel of Kuruma shrimp. The dessert list offers tofu ice cream, tofu blancmange with a shot of espresso and four chilled tofu chocolates in four flavours – pistachio, rum raison, cacao and matcha.

“Diners are willing to pay if what they get is value for money (the degustation dinner menu costs Bt4,900) and explores new dining experiences like nowhere. Thais also love to sample a variety of tastes and the degustation menu meets those needs,” added Kittidech.

Thai Samrum Tri “Local Wisdom Thai Cuisine” – Korat Wagyu beef spicy consomme at R.Haan

Thai restaurants including R.Haan, Saawaan, Le Du and Sorn, each of which earned one Michelin star this year, also offer degustation menus.

R.Haan run by celebrated chef Chumpol Jangprai of R.Haan offers a choice of three seasonal samrub (a set of shared dishes), each made up of multicourse items based on ancient recipes but in attractive new presentations.

“We want people to sample a variety of dishes with different tastes made from carefully selected seasonal ingredients and enjoy a new dining experience. Pairing different items in one samrub is local wisdom. The different flavours don’t only complement each other, but also cater to family members of different ages,” Chumpol told The Nation a few months back.

Yum naem kao tod

Sujira Pongmorn, chef de cuisine at the new restaurant Saawaan, elevates Thai street food in multi-course offerings while maintaining authentic flavours.

Her yum naem kao tod (spicy salad with pickled sausage and crispy-fried curried rice) comes in a totally new look with house-fermented beef brisket, crispy-fried curried rice, pickled cucumber slices and fried ginger.

Run by rising star Thitid “Ton” Tassanakajohn, Le Du has four- and six-course tasting menus based on seasonal produce and sustainable local ingredients. He offers a new take on kao khulk kapi, cooking organic rice with aromatic shrimp paste and pork jam and serving it with grilled river prawn on the side.

Green destinations

Many restaurants have pursued the sustainable and farm-to-table concept this year, among them Haoma in downtown Bangkok, which has committed to becoming zero-waste by the end of next year.

Pla nil, a fish highly recommended by King Bhumibol, is cultivated in constantly recycling rainwater at Haoma.

Operated by Deepanker “DK” Khosla from India, Haoma has its own backyard with an integrated “aquaponics” system where fish and plants grow together as well as a four-rai farm in Chiang Mai that supplies ingredients for his farm-to-table meals. Whatever food waste emanates from the kitchen ends up in the fishes’ bellies and then the fish waste fertilises the plants, which in exchange filter the water in which the fish live.

“We’ve already reduced about 80 per cent of the waste and the rest depends on our suppliers. We’ll stop using suppliers who use diesel trucks – they have to run on CNG [compressed natural gas]. And we give our vegetable suppliers cotton bags to use for deliveries so there’s no need for plastic. The meat we get in recyclable containers,” said Khosla.

Pru’s own farm grows organic vegetables and herbs and raises freerange chickens and ducks.

The farm-to-table restaurant Pru at Trisara Phuket, the first and only restaurant in Phuket to earn one Michelin star in the second edition of “Michelin Guide Bangkok” which has expanded its entries to include Phuket and Phang Nga, is based on a “Plant, Raise, Understand” concept.

Pru has its own farm, Pru Jampa, to grow organic vegetables and herbs and raise free-range chickens and ducks. Pru’s chef de cuisine Jim Ophorst and his team also work closely with local suppliers and farmers whose methods are certified as environmentally and ethically responsible.

Burned leek with wild mushrooms

“My ultimate goal is to create a 100-per-cent locally sourced menu. To cook something great, you need great products from great farmers. Great farmers are from strong communities. So, at Pru, we don’t want to be just a kitchen. We want to strengthen the local farmer community. This will yield better ingredients for better dishes,” Ophorst enthused.

Based on the idea of “happy supply chain”, new restaurant Charna at Siam Center relies wholly on certified-sustainable producers for its menus ranging from hot pot, grill, salad and appetiser, to drink and dessert.

More than 30 different vegetables and herbs are on offer at the Farm Station at Charna.

The seafood comes from the Save Our Fish-Save Our Sea Network, the only network of Thai fishermen recognised with the Organic Agriculture Certification of Thailand. The pork is from Green Pork@Ratchaburi, a farm that produces meat free of antibiotics, vaccines and growth hormones, while many of the organic and toxin-free vegetables come from the Jon Non Rai and Boon Chaluay farms in Nakhon Ratchasima.

The Cold-pressed Juice Station

The menu even has QR codes for the main producers that, when scanned with a phone, reveals more information about them.

“We want to pinpoint where the food comes from, how it’s grown or produced and what ingredients are used,” said Panadda Ritthiruengdej, public relations manager at Food Passion that operates the restaurant. “The principle is environmental sustainability. We should learn about the produce and the producers and be able to recognise their real value.”

Women power

Supinya “Jay Fai” Junsuta, 72, owner of streetside eatery Jay Fai, has become well-known on both the local and international dining scenes and retained her one Michelin star rating this year. Jay Fai is the only street venue in Bangkok to earn this coveted award.

Jay Fai (Photo:EPA-EFE)

Diners still queue at her small shophouse with just seven tables in the Pratu Phee area and order the dishes suggested in the Michelin guide, namely crabmeat omelette and stir-fried crab curry.

Of the 27 starred restaurants in the second edition of “Michelin Guide Bangkok”, the kitchens of eight of them are under the baton of a woman.

From the total 27 starred restaurants in the second edition, eight boast female chefs –Jay Fai, Sujira of Saawaan, Bo Songvisava of Bo.lan, Garima Arora from Gaa, Pim Techamuanvivit of Nahm, Bee Satongun of Paste, Banyen Ruangsantheia from Suan Thip, and Pannee Ganisthanaka of Ruean Panya.

Another attractive restaurant, Front Room at the newly opened Waldorf Astoria Bangkok, is also manned by a female Thai chef. Rungthiwa “Fae” Chummongkhon is introducing a Thai-inspired Nordic approach to a menu with complex flavours that will immediately be familiar to the Thai palate.

Rungthiwa Chummongkhon directs the kitchen of Front Room that offers a Nordic take on Thai recipes and ingredients.

“It’s a challenging job, especially as Scandinavian-style dishes are usually prepared by foreign chefs. I want to show that a Thai chef, particularly a woman, can do it too. I believe Thais have the palate to absorb the complex flavours of sour, sweet, salty and spicy and that is an advantage when it comes to being a good chef,” said Rungthiwa.

ACCESSIBLE ONLY by boat, Praya Palazzo – a hotel housed in a century-old Italo-Thai mansion on the Thon Buri bank of the Chao Phraya River – has now reopened following several months of renovations.

Built in 1923 during the reign of King Rama VI, the mansion originally belonged to Praya Chollabhumipanish – a noble of the Royal Court Custom Department – and was known as Baan Bang Yee Khan. After World War II, it was used as two schools then had left abandoned for over a decade since 1996.

Praya Palazzo 

The decaying mansion was given a new lease of life by late architect Wichai Pitakworrarat and was reborn as Praya Palazzo in 2009 before being acquired by Montara Hospitality, which owns and operates Trisara Phuket and Prince Theatre Heritage Stay in Bangkok, late last year.

Praya Dining at Praya Palazzo relaunches with an exquisite culinary journey that takes the diner through the history of Siam.

The restaurant Praya Dining is also open again with the menu revamped to track the origins of Siamese cuisine from the Sukhothai era (1238-1438), the Ayutthaya (1351-1767) to the Rattanakosin period (1782-today). The dishes chosen to represent each period are based on both studies and assumptions.

The restaurant is elegant with wooden floors and dark red walls and the vintage furniture and decorative items add to its classic charm.

The savoury dip lon pla kem (salted mackerel relish with vegetables, Bt290) represents the way of life in the Sukhothai era. History tells us that rice and fish were the staples and that the people ate simple dishes based around rice, shrimp paste, fish and vegetables ground together in a mortar. Meat, particularly beef, was not popular because it needed too much firewood for cooking. Lon pla kem combines smoked dry fish, minced pork and shrimp paste, which are slowly simmered in rich coconut cream and served with an assortment of vegetables and small crispy fish.

Ingredients like cilantro, peanuts and spices came into play in the Ayutthaya Kingdom as trade with foreign countries like Portugal, Persia and China flourished. People began to eat pork thanks to the influence of Chinese cuisine and the Chinese cooking techniques of stir-frying and frying were introduced.

Kung sarong

The appetiser representing this period is kung sarong (deep-fried prawns wrapped with vermicelli noodles, Bt280) while the main dish is kamon jeen nam ya pla (thin rice noodles with snake-head fish, Bt290), a tempting fish curry served with bean sprout, chopped cucumber and long bean.

Kamon jeen nam ya pla 

The appetiser known as la tiang (Bt250) gets a mention in the poem “Kap He Chom Krueang Khao Wan” (“Verse of Food and Dessert”) composed by King Rama II in the Rattanakosin era and is prepared here according to the centuries-old recipe. It comprises minced pork, shrimp and roasted peanuts seasoned with pepper, fish sauce and coconut palm sugar wrapped in egg mesh.

 La tiang 

Another appetiser, kratong thong (seasoned minced chicken with corn seed, green pea and chopped carrot, Bt190) is based on a dish introduced during the reign of King Rama IV who embraced Western innovations and initiated the modernisation of Siam.

Kratong thong 

Many dishes are made according to the royal recipes from the reign of King Rama V but with a slight twist while others follow the recipes from a centuries-old cookbook written by Mom Somjeen Rachanupraphan.

Mee krob 

Among the starters are mee krob (crispy vermicelli with tamarind sauce, Bt290) andsang wa kung pla duk fu (grilled and chopped prawns dip with crispy catfish salad, Bt380).

“We use grilled river prawns for the dip and the deep-fried fluffy crispy catfish is made from 100-per-cent catfish meat without any flour,” says Neerapha Wongnikorn, the executive assistant manager.

 Gaeng run juan 

Thought to have originated in the palace of King Rama V, gaeng run juan (hot and spicy soup, Bt350) features leftover shrimp-paste dip cooked in a broth of pork (the original version uses beef), lemongrass, onion, holy basil, garlic and chilli.

Mu pad som siew

Another main dish is mu pad som siew (Bt350) for which the local som siew leaf – largely found in the North and Northeastern regions – is crushed to extract its unique sour taste then mixed into the curry paste before stir-frying with pork.

“The actual origin of the dish is hard to trace though it is believed that Princess Sukhumala Marasri, a royal consort of King Rama V, visited Wat Som Siew in Nakhon Sawan and was impressed by the fragrance of the som siew plants grown around the temple. Legend has it that she brought the leaves back to the palace and started to cook them in a yellow curry,” Neerapha explains.

Kung mae nam pao kab sadao wan 

“One of King Rama V’s favourite dishes was said to be kung mae nam pao kab sadao wan (grilled river prawn served with neem leaves and tamarind dip, Bt690) because it was easy-to-prepare while he was travelling by water.”

SIAMESE SENSATIONS

Praya Dining at Praya Palazzo hotel is open daily from 11am to 10.30pm.

The hotel’s shuttle boat provides a service to and from Tha Phra Arthit pier or Rajathiwas Temple pier (Soi Samsen 9) where parking is available.

Call (02) 883 2998 or visit http://www.PrayaPalazzo.com.

Located on Sukhumvit Soi 31 and designed as an urban oasis, Haoma, a two-storey house with a backyard garden lush with edible greens and fish tanks, is where the zero-waste principle is pursued and all the ingredients have been raised free of pesticides and antibiotics.

Consisting of sustainably grown and prepared ingredients selected to be in tune with the agricultural and climatic cycles of Thailand, and offered in disarmingly down-to-earth fine dine options for Christmas or New Year’s, the festive menu features a holistic blend of seafood, salad, meats, veggies and more. Among the special dishes are Oysters and Pearls, Royal Project Caviar, Salad of Thai Hearts of Coconut and Gulf of Thailand Scallops.

Guests will also enjoy Brioche with Pak Chong Animal Farm Butter and a choice of either Khao Yai Ranch Poultry with Wild Mushrooms, Compressed Bartlett Pears, Watercress Puree or 48-hour Braised Thai Wagyu Beef Short Rib with Yukon Gold Potato “Mille-Feuille”, Aged Cheddar and Broccoli Florets

A visit to Haoma typically begins with a short tour of the garden with the proprietor and executive chef, Deepanker “DK” Khosla from India, who proudly shows off his integrated “aquaponics” system where fish and plants grow together. Wasabi mizuna, Indian borage and French roselle are among the herbs under cultivation in beds, while six large vats, each containing 500 litres of rainwater, hold pla nil – Nile tilapia fish.

The restaurant is named after the elixir of life in timeless Zoroastrian tradition, haoma, which is etymologically linked to magic and the magi – the Three Wise Men of the Zoroastrian faith who visited the baby Jesus to offer gifts on the night of his birth.

Find out more at http://haoma.dk/ or Facebook.com/HaomaBKK/, email reservations@haoma.dk or call (02) 258 4744.

 The stops have included Turkey for the cuisine of Tutak’s childhood in Istanbul; Japan for dishes based on memories of Tokyo’s famed seafood markets; and East and Southeast Asian cities including Beijing, Singapore, Hong Kong, and of course, Bangkok where he brought all his experiences together as The House on Sathorn’s culinary director.

Tutak ensured the The House on Sathorn had arrived by leading the venue to a spot on “Asia’s 50 Best Restaurants” in 2017 after only two years of operation, and then again in 2018.

Now as a new year unfolds, the chef has set sights on the next culinary horizon. In 2019 he’ll be embarking on his latest journey and fulfilling a long-time dream: opening his own restaurant in his hometown of Istanbul. Until then however, from now to end of January, guests of The House on Sathorn have chance to savour his distinctive cuisine and the many flavour combinations and cooking styles he’s perfected over the years.

Just as new directions await him, so too are fresh dining concepts in store for The House on Sathorn. Until then, The Courtyard’s expanded menu will now also be made available inside The Dining Room for dinner starting in February. The popular menu, currently served for lunch and al fresco for dinner, exemplifies The House’s continued focus on today’s global food culture while likewise emphasising local ingredients and seasonal specialities. Guests now can enjoy afternoons and evenings with grilled seafood and beef, Thai favourites with a twist and more.

The new dining concept of The House on Sathorn will be launched in the second quarter of next year.

Stay tuned at http://www.TheHouseOnSathorn.com.

The first pop-up in 2016 received so much positive feedback so that it is now an annual event, with more fun-loving foodies converging on this holiday treat each year.

Delights for this festive season include spicy beef tenderloin with sesame and sweet soy sauce, thin-sliced seabass with yuzu truffle oil and salmon roe, and miso-marinated black cod wrapped in hoba leaf. Whether from the main kitchen, grill, or sushi counter, guests can enjoy these modern takes on traditional Japanese flavours while DJs spin mellow tunes in a breezy beachfront atmosphere.

With 11 locations in major culinary capitals such as New York, London, and Hong Kong, Zuma elevates izakaya dining with the finest ingredients. Izakaya is an informal dining style, in which formal courses are replaced with small dishes that can be shared. This creates a casual, fun experience where diners can taste multiple dishes, savouring favourites and discovering new delights.

In Bangkok, Zuma is located at St Regis on Ratchadamri Road and is said to be a match for its sister restaurants in London, New York, Rome and Dubai.

Find out more at http://www.Phuket-Layan.Anantara.com.