The near perfect combination of a wet spring followed by a long hot summer has left wine makers rubbing their hands with glee.

The earliest harvest in 15 years is already in full swing in the Champagne region with the first grapes picked in equally northerly Alsace on Tuesday, two weeks ahead of schedule.

With global sales of champagne alone likely to pass five billion euros ($5.8 billion) this year, government expert predicted Friday that the overall French harvest could be up by as much a quarter.

And with the quality of the grapes said to be high, a truly vintage year to match 2009 could be in the offing.

All the wine producing areas of the country except Corsica, Languedoc-Roussillon and the Riviera coast have reported more and better grapes compared to the last five years.

Winemakers, however, were quick to insist that they will not be celebrating until they have the grapes in the barrel.

“A lot can happen,” said Charles Bonnafont of the Peyres Roses winery at Cahuzac sur Vere near Gaillac in southwest France.

“Yes, it is looking very good. If we had a little rain now and than some more sunshine before the harvest it might be even more perfect,” he told AFP.

Bumper harvest

Like many winemakers, his organic vines were hit by mildew after a very soggy spring but “the long dry hot summer has helped us to halt it and allow the grapes to ripen really well”.

Other organic winemakers, however, have struggled to stay on top of the parasite even with the help of the heatwave. Laurent Herlin, from Bourgueil in the Loire valley, said even drought “did not totally stop the march of mildew”, which can eat away and wither bunches of grapes on the vine.

The French government agency FranceAgriMer said that mildew and violent spring storms had also hit the harvest along “the Atlantic coast and particularly along the Mediterranean”.

Yet that would not stop 2018 being a bumper year — if the weather holds up for a few more weeks, it said.

While the harvest is very early in many of the country’s most famous grape-growing regions — with pickers out in the renowned vineyards around the Burgundy village of Meursault on Tuesday — it is not the case everywhere.

Some domaines around Bordeaux have begun harvesting grapes for their white wines, but Bonnafort said that further to the east in Gaillac picking was likely to start between September 5 and 10 — “which is not that far ahead of the norm”.

Never-ending summer

The harvest in Fitou, traditionally the first in France, actually began a little late.

Even so Laurent Maynadier was still the first French winemaker to put his secateurs to work on August 7 as he harvested by hand on the hillsides overlooking the Mediterranean near Narbonne.

Fitou may be known for its strong smooth reds but it was the first ripe muscat grapes for its lesser known white wines that Maynadier was picking.

Sales of white wines from the area have “doubled in four years”, according to Jerome Villaret, of the Languedoc AOC (Appellation d’Origine Controlee), which certifies wines in the huge southern wine region.

“Winemakers here have been working extremely hard on the quality and their efforts are being recognised with their white wines now being widely exported to the US and Japan,” he said.

“Vines love the sun,” said Bernard Farges, head of the union of winemakers in the prestigious Bordeaux region, as he rejoiced at the seemingly never-ending French summer.

Despite the mildew which took a toll particularly on the merlot grapes used in its famous claret reds, production is still likely to be hugely ahead of the disastrously small crop of 2017.

Like some other big-name regions, Bordeaux was devastated last year by frosts and hailstone storms.

Still experts are waiting to see how the final ripening of the grapes goes before they uncork something special to celebrate.

EVER IMAGINED yourself welcoming friends to your luxury pad for a slap-up meal? Well, you can now do exactly that thanks to #Mypenthousesundays, an initiative of the Park Hyatt Bangkok’s Penthouse Bar and Grill, which allows you to bring your pals along to a Sunday brunch featuring terrific food, drinks, music and games in an ambience so private that it feels like your own home.

 Luxury vintage leather club chairs dot the main sitting area

Located on level 34 of the hotel, Penthouse Bar and Grill is a three-floor entertainment complex featuring a restaurant, bars and lounges, namely The Grill, Chef’s Table, the Cocktail Bar, the Whisky Room, the Mezzanine, and the Rooftop Terrace. Guests can wander around freely and explore.

The food is carefully crafted from the very best organic ingredients and guests can choose whether to pile their plates at the buffet or have lunch served at their table or booth.

Conceived and designed as a private penthouse, the venue acts as a permanent open house for those who share a passion for life with their irrepressible host. The Penthouse Bar and Grill offer the best views in the building and features such exclusive amenities such as private elevators and rooftop gardens. Natural light pours in through windows that offer a spectacular view of downtown Bangkok.

 Fresh oysters for the taking 

Lavish elements such as antiques, artworks, toys, opulent custom-designed furniture, velvet and leather upholstery and asymmetrical brass structures add to the feeling of luxury and the dining tables made of marble and chestnut woods can be rearranged according to the way the space is being used. The main sitting areas are furnished with vintage leather club chairs perfect for chilling over a drink and the modern open kitchens add a touch of theatre to the proceedings.

After a welcome glass of punch, guests have the run of the grill for the meat and seafood starters and mains, sides and salads for which Penthouse Bar and Grill is renowned.

The finest selections of grilled beef include Prime Tenderloin from USA, Ranger’s Valley Ribeye from Australia and Wagyu Beef Tomahawk while BBQ Braised Wagyu short rib and Chicken Viennoise are also up for the taking. Seafood choices cover salmon, jumbo prawns, and Hokkaido scallops. There’s plenty of pasta too as well as perennial kids favourite Mushroom Mac and Cheese, mashed potatoes, sweet potato wedges, French fries, onion rings, creamed spinach, sauteed mushroom, corn on the cob, asparagus and cauliflower gratin.

 Grilled Hokkaido scallops

Other stations offer different kinds of egg dishes as well as pizzas. Cheeses lovers will sure to enjoy the Cold Cuts zone, which has a wide selection of goat’s cheese, Truffle Gouda, Brie de Meaux Comte and Fourme d’Ambert plus Parma ham, chorizo, pork rillettes, Pate Grand-Mere and more.

Another area is home to starters, fresh green salads and a superb oyster bar. The Caesar Salad is a generous mix of Parmigiano-Reggiano cheese and bacon while the Cobb Salad offers chicken breast, blue cheese, cherry tomato, bacon, avocado, poached egg and a cider dressing. The Heirloom Tomato Salad, meanwhile, features Burrata cheese, basil, red onion and pesto and the Red salad lives up to its name with sweet beetroot, roasted pepper, cabbage, tomato, radish and pomegranate. Both the prawn cocktail and smoked salmon salads are great but the winner is the Yellow Fin Tuna Tartar, which is served with wasabi peanuts, pickled ginger, sesame, and ponzu.

Diners can choose from a wide selection of wines and champagne, beers, cocktails, and juices.

And the kids will go wild for the special chocolate and vanilla soft serve ice cream.

Delicious cold cut

Sunday brunch doesn’t end with the food though. Up in the Grand Bar, you’ll find delicious desserts and drinks served from various specialist stations, from Frozinis to DIY G&Ts to red, white and sparkling wines, and surprise shots.

Kids and teenagers can linger in their personal playground and watch some TV, play Nintendo and other video games, kick a football around or play darts and various board games.

And while they’re occupied, the adults can chill to the sounds being spun by the Sunday vibe DJ specialist who may even get you up and dancing.

What a way to spend a Sunday!

THE SKY’S THE LIMIT

>> Brunch is available every Sunday from 12 noon to 4pm

>> The food and soft drinks only package is priced a Bt1,990-plus. To include the beverage package, add another Bt1,000-plus.

>> A Chef’s Table can be organised on request.

>> Book a table by calling (02) 011 7480 or pop off an email to bkkph.penthouse.reservation@hyatt.com.

Under the culinary concept “The Journey of Life and Dream”, this special fourcourse meal combines authentic taste with modern touches. Diners will be greeted with a trio of Thai traditional appetisers, ranging from watermelon topped with sweetened crunchy fish, deep fried taro in triangle shape to stirfried crispy vermicelli in tamarind sauce.

Tiger Prawn in assorted herbal sauce and Crispy pork with garcinia cowa leaves in spicy herbal soup will be served as the starter followed by choice of main dishes: Wagyu Beef served with Mussaman Sauce or Red Snapper Served with Chilli Paste Sauce and Thai Persimmon Sauce.

Kaew will end the meal with to-die-for Coconut Ice Cream served with green shredded rice, crispy crepe and kalamare.

The charity dinner is priced at Bt2,250-plus per person and part of the proceeds will go towards Queen Sirikit Centre for Breast Cancer.

Book your table by calling (02) 200 9000 extension 2345.

Eat Drink Pink will enable guests to enjoy signature dishes, drinks and snacks in a delightful ambience by the river.

For the fourth year, The Peninsula Bangkok is partnering with Bangkok’s Michelin-starred restaurants, Asia’s best restaurants, as well as rising restaurants, among them L’Atelier de Joel Robuchon, Chim by Siam Whisdom, Bo lan, Suehring, Bunker, Lenzi, LeDu, Baan, Opus, Il Fumo, Issaya Siamese Club, Sensi, Sri Trat, Haoma, Freebird, Cocotte Farm Roast & Winery, Charcoal, Brasserie Cordonnier, La Casa Nostra, Acqua Restaurant, Blue Elephant, La Bottega di Luca, Birds Rotisserie, and Canvas.

The second Eat Drink Pink event in October 2015 featured a charitable raffle with memorable prizes, including stays at The Peninsula hotels worldwide, and raised more than Bt1.2 million for the Queen Sirikit Centre for Breast Cancer, while the third Eat Drink Pink in November 2017 raised more than Bt1 million.

Under the Royal Patronage of Her Majesty the Queen, the Queen Sirikit Centre for Breast Cancer provides breast cancer diagnosis and treatment for underprivileged breast cancer patients from across Thailand. Her Majesty has described the centre as “a sanctuary for women in Thailand”. The Peninsula Bangkok is a long-time supporter of the Centre and its world-leading Pink Park Village in Bangkok, which is the world’s first non-profit holistic care and diagnostic centre and offers a hospice and convalescence home and a day-care and activity centre for breast cancer patients. Founded by Dr Kris Chatamra, The Pink Park Village is scheduled to partially open in October.

Tickets for Eat Drink Pink 2018 are priced at Bt3,000 per person. All proceeds will be donated to the Queen Sirikit Centre for Breast Cancer Foundation to support Pink Park Village.

To reserve a table, call (02) 020 2888 or e-mail diningpbk@peninsula.com.

Martinez – also the creator of Scarlett’s very first menu – will take back the reins at one of Bangkok’s most popular rooftop wine and restaurant and treat diners to an exquisite new menu that showcases the very best of French ingredients.

Sourcing inspiration from his roots, his passion for Farm-to-Table dining and of course the DNA of Scarlett, the French chef has crafted an exclusive a la carte menu, and a truly memorable tasting menu for culinary enthusiasts.

The chef and owner of historic Paris restaurant Le Relais Louis XIII, and holder of the prestigious “Meilleur Ouvrier de France” title (“Best Craftsmen of France” recognition award), Martinez is an acknowledged master of French cuisine. As the creative force behind Scarlett’s original menu launch in 2012, the talented chef was the key ingredient behind the restaurant’s success and continues to be a strong influence and inspiration.

Highlights from the menu include an entree of organic tomato stuffed with Alaskan king crab, vegetable croquant and confit tomato pulp topped with extra virgin olive oil, a main of Brittany scallop mousse served with Bouchot mussels mariniere emulsion, and smoked herring caviar, tender braised veal sweetbread served with girolles mushrooms, and a trolley of irresistible desserts like Saint Honore cake and the classic Paris-Brest.

Martinez’s dishes are available both in an a la carte menu and a 3-course degustation carte blanche (chef’s tasting menu) at Bt3,500-plus.

Scarlett Wine Bar & Restaurant is open daily from 6pm to 1am. For reservations, call (02) 352 4000, (096) 860 7990 or email scarlettbkk@randblab.com.

A SIGNIFICANT occasion in Chinese culture, the Mid-Autumn festival falls on September 24 this year and is celebrated in the family, with exchanges of mooncakes among friends and family members after meals.

The moon is at its roundest and brightest at this time of the year and people give thanks for the unity and good fortune that this moon represents. As ever, hotels and restaurants are offering mooncakes in different flavours and appealing packages. Here are some suggestions.

The Peninsula Bangkok reimagines the festival by bringing together the hotel’s signature hand-made egg custard mooncakes with Pleine Lune premium tea by Mariage Freres.

The egg custard mooncakes are handmade according to a traditional Hong Kong recipe to ensure the finest texture and flavour and are perfectly matched with Mariage Freres black tea – a blend of fruits, rare spices and sweet taste of honey. As a meaningful celebration of the hotel’s 20th anniversary this year, a limited edition mooncake gift box is being presented with proceeds from sales going to fund scholarships for underprivileged Thai students who dream of studying art. The box is crafted by up-and-coming artist Phannapast Taychamaythakool and can be reused as a multi-purpose box or clutch bag.

This year, the egg custard mooncake and premium French tea pairing shares the same auspicious number theme from Hong Kong culture, with 8 mooncakes, an octagonal box, plus 28 grammes of tea totalling 44, and 4+4 = 8. The eight-piece mooncake set is priced at Bt980 net, and Bt1,380 net when paired with a 28-gramme box of Mariage Freres tea, and can be purchased until September 24 at The Peninsula Boutique and the pop-up store at Siam Paragon.

To make an order, call (02) 020 2888 or make your purchase online at http://www.Peninsula.com/bangkok.

The hand-crafted mooncakes of the Mandarin Oriental, Bangkok are available in four flavours; custard, lotus seeds with egg yolk, durian with egg yolk, and the newest flavour, black sesame with melon seeds until September 24.

The Oriental Luxury gift box comes in a fan-shaped leather clutch bag with eight mooncakes for Bt1,888 net per box. The Oriental Classic gift box decorated with a gold Mandarin Oriental, Bangkok logo also includes eight pieces and is priced at Bt798 net per box.

For reservations, call (02) 659 9000 or email mobkk-mooncake@mohg.com.

Dusit Thani Bangkok presents its all-time favourites with various fillings that include lotus seed, custard, mixed nuts and durian together with stars from the past – black sesame, bird nest, honey date palm and truffle chestnut. They come in two options of packaging with a choice of fillings. Prices start at Bt198 per mooncake and Bt 288 for premium fillings of bird nest, honey date palm and truffle chestnut. For more information, call (02) 200 9000.

Chinese master chef Andy Fung of Liu restaurant in Conrad Bangkok prepares his mooncakes using premium ingredients and as always offers the all-time favourite East meets West flavours of golden custard and classic durian.

These mooncakes will be freshly baked each day and are available until September 24. The four-piece box costs Bt888 and the eight-piece choice is Bt1,288. Customers get a 25-per-cent discount if ordering before August 25, a 20-per-cent discount from August 26 to 31, and 15-per-cent off from September 1 to 24.

They can be purchased online at http://www.Relishbangkok.com or call (02) 690 9999.

Anantara Siam Bangkok’s mooncakes are made with attention to detail, from the kneading of the dough to the preparation of the filling. Using premium ingredients carefully blended for an exquisite flavour, these mooncakes are shaped one by one in a traditional wooden mould, before being baked at just the right temperature to achieve perfection in every bite. In addition, each cake is printed with the Anantara logo representing Thais’ generosity, as well as representing the spirit of sharing and giving during the mid-autumn festival.

They are available in two red velvet boxes each holding four pieces. The red velvet leather box has an elegant octagonal shape that opens up like a cupboard to four drawers (Bt1,600) and the premium red velvet box comes with a standout half-moon design that opens up to a full-moon shape revealing a golden lotus (Bt950).

Mooncake lovers can choose from four classic fillings –custard, green tea, durian single yolk and jujube single yolk and the sweet treats can be purchased individually, They’re priced at Bt118 for 60-gram size and Bt188 for 170g and are available at Mocha & Muffins on the hotel’s first floor. A discount of 15 percent is provided when ordering before August 25 (on mooncake box set only).

Visit http://www.Siam-Bangkok.Anantara.com for more information or place an order by calling (02) 126 8866 extension 1226.

Erawan Bakery of Grand Hyatt Erawan Bangkok features five flavours of mooncake packaged in a bespoke box. The flavours are pandan & coconut, cocoa nib, 8 xian, custard, and durian with egg and an individual mooncake costs Bt189 while a box of five goes for Bt789. Boxes can be personalised with a gold stamp of the company logo on request.

Special discounts from 10 to 20 per cent are provided for ordering in bulk.

To order, call (02) 254 6250 or email restaurants.bangh@hyatt.com.

The Okura Prestige Bangkok’s La Patisserie unveils a new origami mooncake box inspired by the traditional Japanese art form of paper folding. The mooncakes themselves are made with an intricately patterned crust and are available in four flavours – durian single yolk, jujube single yolk, custard, and green tea. Priced at Bt988 net for a box of four, they are available until September 24 at La Patisserie on the ground floor of Park Ventures Ecoplex from Monday to Friday, from 7am to 7pm.

Call (02) 687 9000 or email lapatisserie@okurabangkok.com.

Cantonese restaurant Bai Yun at Banyan Tree Bangkok offers mooncakes that are preservatives-free and come in a multitude of different flavours such as durian, assorted nuts, lotus seeds and black sesame.

They are packaged in sets of four (Bt959), two (Bt599) and individually, as well as in a limited edition 8-mini mooncakes premium gift set (Bt1,888). The price is Bt209 each for durian, lotus seed, assorted nuts, and Chinese chestnut, and Bt199 for other fillings. Custom branding for corporate orders is available on request.

To order call (02) 679 1200.

W Bangkok’s mooncake collection returns for its third year with bolder and even more unique flavours designed by chef Steven Kim and his team. Its most popular filling is playful with a New York cheesecake twist and a raspberry cheesecake flavour while purple coco is a combination of purple sweet potato and young coconut.

Indulge in a pistachio filling with crunchy nuts and olives or go for a sugar kick with a blend of banana and toffee. And of course there’s everyone’s favourite traditional mooncake filled with a rich durian mixture. Kim also offers limited-edition mooncakes with soft snow skin in five flavours and available only at W Bangkok’s The Pantry.

This year, the mooncake box pays tribute to the year of the dog with vibrant colours of purple, magenta and yellow inspired by pop art.

A single mooncake is priced at Bt180 and the four-piece box costs Bt800. Get special discounts of 10 to 25 per cent when ordering in bulk.

W Mooncakes will also be available at the Mooncake Festival 2018 at Siam Paragon from September 5 to 24 and EmQuartier M Floor from September 13 to 24.

Order online at http://www.WHotelBangkok.com/th/mooncake or visit The Pantry on the second floor.

Amway (Thailand) hails the Moon Festival with this year’s selection of UFM Mooncakes crafted with 25-per-cent less sugar than the originals. The packaging design with a peony pattern representing an auspicious ritual offering to the moon can also be a perfect gift to express love and good wishes.

The mooncakes are available in two different four-piece boxes. The Durian-flavours box contains two mooncakes with durian filling and two others with durian-and-egg filling while the assorted flavours box has all four mooncakes with ngow-ying, lotus seeds, red bean and macadamia, and durian fillers. The set is priced at Bt462 for Amway members and Bt485 for non-members. They can be ordered at any Amway business owner nationwide until September 24.

For more information, visit http://www.AmwayShopping.com or call (02) 725 8000.

Enrich the lunar celebration even further with “Sip & Savour Tradition” available from September 1 to 30 at Centara Grand Beach Resort & Villas Hua Hin. The month-long activity reintroduces the tradition of enjoying decadent mooncakes, with a cup of premium tea from TWG at the Museum Coffee and Tea Corner. The mooncake with tea pairing for one costs Bt190 and for two for Bt260.

The four-piece mooncake box comes in a red Chinese-inspired pattern with your selection of flavours for Bt550 or Bt90 for an individual piece until September 24.

For details, call (032) 512 021.

Starbucks Coffee Thailand presents souvenir-worthy mooncakes in five flavours – espresso single egg, montong durian single egg, green tea and red bean, chocolate mint, and ngow-ying fillings. The prices are Bt140 a piece for the ngow-ying filling and Bt155 for other flavours. The deep purple package, inspired by a starry night sky and the full moon, is decorated with golden stripes. Customers can choose between sets of either two or four pieces.

Premium sets (Bt1,350) are also available this year, coming with four mooncakes and a coffee cup and saucer in a box, making it an ideal souvenir for this special occasion. The cups are available in three colours – purple, yellow, and grey. Starbucks Mooncakes are available at every Starbucks store nationwide until September 30.

FAMOUS FOR scrumptious dim sum and Cantonese cuisine, Bangkok’s much-loved restaurant Lin-Fa is blowing out the candles on its 27th-birthday cake with a terrific degustation menu.

The restaurant on the ground floor of the Sukosol Hotel opened in 1992 as a high-end teahouse that discreetly catered to prominent politicians – you might have heard the joke about a prime minister being selected around one of its dining tables.

But a major revamp in 2008 turned Lin-Fa into an elegant fine-dining restaurant. Spread over two floors, it boasts towering glass and chromed-steel partitions perforated to resemble silk and ceiling lamps that resemble birds’ nests.

Beyond the open dining space are 10 private function rooms that can seat up to 189 people among oak furniture and crystal chandeliers. On display are beautiful porcelain and antiques from the collection of restaurant and hotel owner Kamala Sukosol.

New executive chef Jeremy Harris, who’s spent the past seven years at luxury hotels in Shanghai, has unveiled a tantalising nine-course sampling feast in which traditional Cantonese flavours meet modern ideas in cooking and presentation.

“There aren’t a lot of classical Chinese restaurants left in Bangkok and Lin-Fa is one of the few restaurants that still offers really authentic dim sum and Cantonese,” he says. “We wanted to do something different to celebrate Lin-Fa’s long history and show off our creativity.

“So the menu is smaller and the presentation more modern, while the flavour remains original. This isn’t a new direction for the restaurant – the main concept is still the same, with the focus on classic Cantonese dishes and especially dim sum.”

All this month and through September, the set menu can be had for Bt2,500. Add an extra Bt999 to have each dish paired with a selected wine.

Charcoal-infused Xiao Long Bao & Lobster Salad

Charcoal-infused Xiao Long Bao and Lobster Salad gets the banquet rolling. Xiao long bao is a popular Shanghai-dumpling, here filled with Alaskan king crab meat. The Canadian lobster salad features a homemade mayonnaise.

For a very different texture and look, Signature Fish Maw is served with tiger prawn in flavourful imperial sauce that’s been cooking for eight hours. Both of these openers go very well with Joseph Mellot, Chateau de la Jousseliniere 2010.

Fish Maw and Tiger Prawn with Imperial Sauce 

“The fish maw was inspired by Lin-Fa’s usual fish-maw soup. The twist is in mimicking the taste, but not the soup,” Harris says. “Instead, the soup is the classic dark colour and the flavour is different from the cheap, clear ones you’re typically served at a wedding. We’ve used high-grade maw to make a traditional Cantonese soup and it really tastes great.”

Grilled French Oyster with Cantonese Black Bean Sauce 

Grilled French Oyster arrives on a bed of sea salt topped with delectable black bean sauce, a wonderful marriage of East and West. The oyster is fresh and the bean sauce chases off any fishy tang. Have it with Tahuna Chardonnay, Hawke’s Bay 2014 from New Zealand.

“We use a lot of oysters here and most come from France,” says the chef. “You can eat them raw, of course, but we wanted to try something more Cantonese – steaming the shellfish with classic black bean sauce.”

Slow-cooked Duck Leg with Mango Sauce and Pickled Vegetables

The slow-cooked Duck Leg is crispy but juicy, soaked in the sauce of fresh Nam Dok Mai mangoes and presented with pickled vegetables. A fine accompaniment is Cono Sur Bicicleta, Pinot Noir 2016 from Chile.

Abalone Tart with Clear Yunnan Ham Broth and Crispy Shellfish Wonton 

Looking partly like a Western dessert, the mouth-watering Abalone Tart comes with a cup of light and clear Yunnan ham broth and a crisp-fried wonton filled with shellfish and pork.

“This is a little bit fusion, but the flavour is very Cantonese,” says Harris. “It’s a kind of traditional sauce in Cantonese cuisine made from best-quality abalone. The presentation is simple but it’s a very nice flavour, very unique.”

Wok-fried Wagyu Beef with Black Pepper, Capsicum and Spring Onion

For the main course I choose tender Wok-fried Australian Wagyu Beef with black pepper sauce, capsicum and spring onion. (The other choice is sliced grouper.) The steak goes well with Sileni Syrah, Hawke’s Bay 2013 from New Zealand.

Thai Eggplant and Prawn Napoleon with Crispy Garlic, Ginger and Basil

Next up is soft layered Thai Eggplant and Prawn Napoleon with crispy garlic, ginger and basil and Egg Noodles mixed with king crab meat.

Egg Noodle with Alaskan King Crab

The meal ends with a refreshing Thai Lychee Sorbet with crispy ginger and coconut sago and smooth, sweet Taro Mousse on sticky rice with gingko nuts and slices of sweetened Chinese dates, all topped with coconut milk.

Gingko Nut with Sweet Taro Mousse

Lin-Fa has its amazing dim sum buffet for lunch every weekend. It costs Bt795-plus.

GREAT FOOD, FINE WINES

Lin-Fa is on the ground floor of the Sukosol Hotel and open daily from 11.30am to 2.30pm and 6 to 10.30.

Book a table at (02) 247 0123, extension 1820, or http://www.TheSukosol.com.

Koi’s groundbreaking mix of food styles has attracted big-name fans in the United States, including George Clooney and Madonna. Koi Bangkok is fast attracting the stars too.

Having hosted a Versace Retrospective at the opening of the restaurant and Club@Koi in April, the venue this time channelled the energy of Cavalli, who revolutionised prints, perfumes and blue jeans.

The space, the food, the décor and the entertainment all took cues from Cavalli’s passion for patterns, fabrics and form.

DJ Luigi Anello and singer Davidino HTS performed house, dance, funk and electronic music to get the party started and aerial dancers added to the mesmerising atmosphere.

London-based fashion illustrator and art director Adriana went around doing portraits of a few lucky guests before and after the fashion show.

Among those on hand were Polish Ambassador Extraordinary Waldemar Dubaniowski and his wife Ewa, actress Katreeya English, Kraiwit Kunavuthai, Nitat Nawayo, Natchanon Singlum, Mike Chanatip and Tao Thanasit.

Since opening its first outlet in Los Angeles in 2002, the Koi Group has expanded to New York, Las Vegas, Abu Dhabi and Bangkok and become popular with Alisters and jetsetting business executives.

Table reservations are highly recommended at http://www.KoiRestaurantBkk.com/sathorn or the “koirestaurantbkk” Facebook page.

Pho eaten on the Hau River along with 500 other dishes were selected as for the book “Ultimate Eatlist: The World’s Top 500 Food Experiences…Ranked” published on Wednesday.

The list was topped by pintxos in San Sebastian, Spain, followed by curry laksa in Kuala Lumpur and sushi in Tokyo.

Entries were nominated by Lonely Planet writers, bloggers and staffers and whittled down to a final 500 by a panel including chef and TV presenter Adam Liaw and food blogger Leyla Kazim.

Recommendations from world-renowned chefs Jose Andres, Elena Arzak and Eric Ripert; television food star Andrew Zimmern; BBC MasterChef judge and chef Monica Galetti; and 15 more of the world’s top chefs and food writers were also included, CNN reported.

The ranking is not about the perfect meal at a three-Michelin star restaurant, but how a dish tastes, its cultural significance and the importance of the location where it’s made and eaten.

“When you have a salad Nicoise in New York, you might think, oh this is nice,” Lonely Planet destinations editor Matt Phillips told CNN Travel.

The final list is based on taste, cultural importance and “the special atmosphere of the location”.

Each entry in the Ultimate Eatlist details an experience, the culture behind it and what makes it so special, Lonely Planet says.

Earlier in June, travel site Rough Guides named Vietnam’s iconic noodle soup, pho, among the world’s 15 best foods that are easy on a globetrotter’s pocket.

A bowl of pho contains flat, soft rice noodles dipped in a fragrant beef or chicken broth flavored with different condiments. It is served with beef or chicken, shallots and chili and lemon to taste.

The soup originated from Hanoi before it was brought to the south where people added their own influences to the dish.

Ultimate Eatlist is the follow-up to Lonely Planet’s best-selling Ultimate Travelist and is a must-own bucket list for foodies and those who love to travel.

A FAVOURITE among Thai manga readers for more than 20 years, the popular Japanese characters from the Detective Conan series have finally arrived in Bangkok and taken up residence at Siam Center.

The first pop-up Detective Conan Cafe, which offers dishes themed on their roles and the storyline, has taken over Bake A Wish on the ground floor until September 30 to coincide with the latest full-length animated film “Detective Conan: Zero the Enforcer” now showing at cinemas around town.

Conceptualised and developed by Parco Japan, the pop-up Detective Conan Cafe has opened in various locations throughout Japan but this is the first Conan-themed cafe to operate overseas.

“Conan is on the top ten manga lists in Japan and is read by both kids and adults. It’s been popular in Thailand for a long time, with 92 of the 94 volumes so far published translated into the Thai language. Thais are also happy to embrace new food experiences so I hope this collaborative project between Parco, Siam Piwat and Bake A Wish will receive a warm welcome from Thai fans,” says Shigeyoshi Sato, chief executive officer of Parco (Singapore), which is responsible for the overseas market and has enjoyed success with the pop-up Pokemon and Minions cafes in Singapore.

Written and illustrated by Gosho Aoyama since 1994, the ongoing Detective Conan series follows an amateur high-school detective Shinichi Kudo who was forced by the criminal Black Organisation to swallow a poison called APTX-4869, that instead of killing him shrinks him into a seven-year-old child. He assumes a fake name, Conan Edogawa, and continues to solve a multitude of cases while impersonating his friend’s father and other characters.

Customers can’t resist having their pictures taken with the “standees” of the most popular characters – Conan, Shinichi and Toru Amuro – while the savouries, desserts and drinks just cry out to be shared on social media.

APTX-4869 Super Big Capsule Curry 

The poisoned capsule that shrinks Shinichi into a child is the inspiration behind APTX-4869 Super Big Capsule Curry (Bt250), a dish of pork curry and two-toned steamed jasmine rice in white and red in the form of the pill.

The handsome detective Amuro who juggles several identities plays a central role in the latest Conan movie. His mysterious character is portrayed in Bourbon’s Spicy Seafood Pasta (Bt200).

“The taste buds get an unexpected spicy punch from this seafood pasta that is not unlike the manipulative traps Amuro uses to gather information from his enemies,” says Nikan Prachyasilpawut, owner of Bake A Wish.

Bourbon’s Spicy Seafood Pasta

Amuro is actually an agent at the Public Security Bureau, the Japanese version of the FBI, where he’s known as Rei Furuya. He also goes by the code name Bourbon when he is working undercover in the Black Organisation. His secretive personality is also an inspiration for the Amuro 3-Faced Parfait (Bt220) – featuring ice creams in three flavours of Thai tea, matcha and mint topped with matcha-flavoured macaroon and dressed with fresh strawberry slices.

Amuro 3-Faced Parfait 

In one episode, Amuro displays his culinary flair by making a sandwich, the recipe for which quickly went viral on social media. Amuro Original Ham Sandwich (Bt180) is also served here.

“Amuro is one of the best-loved characters, particularly among women, and creates a new social phenomenon in Japan,” adds Sato.

Amuro Original Ham Sandwich

Apart from his smart looks, blonde hair and wide-ranging skills in everything from cooking, sports to martial art, women see Amuro as an ideal, according to an article in the Japan Times. As he goes by the code name Bourbon, the Japan Times reports that this has spurred a recent rise in bourbon sales. In the series, Amuro also drives a souped-up Mazda RX-7 and some hard-core fans have been known to either rent a model or buy one outright in an attempt to emulate their idol.

Labyrinth Curly Fries 

The puzzling crimes are transformed into Labyrinth Curly Fries (Bt150) and a hot latte (Bt130) topped with edible film featuring one of the six main characters. As diners can’t choose the latte visual, it’s fun to guess which character will top the cup.

 Hot Latte

Inspired by long-time friendship and love of Shinichi and Ran Mouri, the cafe offers an iced Lychee Soda with the sweet floral taste of rosebuds (Bt150). A refreshing Fruit Soda (Bt250) is also served in a limited edition bottle bearing the silhouettes of Conan and Amuro.

Fruit Soda in limited-edition bottle

There are take-away sweet treats too, among them the Detective Conan Cake featuring layers of blue, white and red to emulate Conan’s blue jacket, white shirt and red bow tie (Bt165), Shinichi’s Favourite Lemon Pie (Bt165 for two pieces), a package of six Cheese Tarts (Bt540) and Detective Conan Choux Cream (Bt40). They’re available at all 13 outlets of Bake A Wish.

Detective Conan Special Cake

“The project took about six months to complete. Parco asked Dai-Ichi Kikaku Thailand, whose Good Anime unit is the master area licensee of Detective Conan here to propose cafes with the potential to operate this themed character cafe. Of the five put forward, Bake A Wish was finally selected.

“We worked closely with Parco to develop the menu and the first priority was that each dish must be delectable. The Parco team is very concerned about quality control and operations,” says Nikan.

Lemon Pie and Cheese Tart

The Guest Cafe & Diner is a Parco business unit and has been behind many collaborative theme cafes such as Makoto Shinkai’s 2017 movie “Your Name” and Sanrio’s “My Melody” and “Sailor Moon” and. It currently has five outlets across Japan, in Tokyo, Osaka, Sapporo, Nagoya and Fukuoka. It routinely changes the concepts every two to three months through a pop-up cafe model and the theme is based on popular anime characters, artistes and movies.

Detective Conan’s Special Choux Cream Party Plate

“After this, Parco will evaluate the success of operation. If the result is positive, it’s possible that Bake A Wish could run other themes. I personally would like to run the themed characters of Sailor Moon and the Rose of Versailles,” adds Nikan.

DINING WITH THE DETECTIVES

The pop-up Detective Conan Cafe is on the ground floor of Siam Center, Bangkok. It is open daily from 10 to 10 until September 30.