S.Pellegrino and Acqua Panna are hosting a gourmet Italian dinner paired with mineral water and fine wine on Wednesday and Thursday at Le Normandie, Mandarin Oriental, Bangkok. Michelin-starred guest chef Umberto Bombana is in charge of the eight-course dinner, which includes Confit Abalone Carpaccio and Blue Lobster. The price is Bt13,000 per person. Book a seat at (02) 659 9000 extension 7390 or email MobkkRestaurants@mohg.com.

JAAN’s Chef de Cuisine Kirk Westaway will be a guest chef at Tables Grill restaurant at Grand Hyatt Erawan Bangkok from May 25 to 26.

The two-day event is part of Fine Dining Lovers Guest Chef series initiated by Italian mineral water “Sanpellegrino”, designed to demonstrate how the finest natural mineral water can be used to enhance the greatest of dining experiences.

This series brings renowned chefs to Thailand from top dining destinations around the world, such as sushi masters Shinji Kanesakafrom the Michelin-starred SushiKanesaka in Tokyo.

Chef Kirk Westaway will present a Masterclass for the media as a preview of the dinner menu, with dinner being available to the public at a ticketed price during the two-day event.

Chef Kirk is an executive chef at JAAN – a modern French restaurant in Singapore.

JAAN, which derives its name from the Sanskrit word for “bowl”, is an intimate 40-seat restaurant that is perched on the 70th floor of Swissôtel The Stamford in Singapore.

A 30 year old British national, Chef Kirk has developed a modern French menu with English subtleties that relies on seasonal produce and patient handcrafting techniques to extract the ultimate in flavours and textures from the fresh ingredients.

In one of his classic signature dishes that will be prepared at Tables Grill, Chef Kirk explores the many flavours that can be coaxed from the humble tomato. A vine-ripened heirloom tomato is cooked sous vide in a tomato consommé to intensify its flavours and then stuffed with a mixture of cubed Oxheart tomatoes, gherkins, capers and oregano. In an elaborate process of dehydrating and rehydrating the fruit, the stuffed tomato is then restored to its original shape.

In another signature dish, Chef Kirk prepares richly marbled Kagoshima Wagyu beef, with coarse white polenta, mushroom soy and buckwheat salt.

JAAN is also well known for its organic hen’s egg, cooked in a water bath and served with globe artichoke prepared sous vide and providing a contrast of textures, colours and flavouring as well as releasing a unique earthiness to the dish.

Desserts also take on a new dimension at JAAN.

Ivory Caramel is the restaurant’s newest chocolate dessert, in which Michel Cluizel white chocolate and flourless chocolate sponge with tempered chocolate sheets are joined by French caramelised hazelnuts and sous vide Aero chocolate. A sea salt caramelised white chocolate ice cream, which further enhances the taste of the dessert, is made from white chocolate prepared at 95°Cfor three hours till it becomes golden caramel.

The tradition at JAAN, in which wines are matched with each course, will be followed at Tables Grill with Bellavista finest sparkling wines from Franciacorta area in Italy, along with Sanpellegrino sparkling and Acqua Panna still natural mineral waters to complete the harmonisation of the epicurean experience.

Chef Kirk’s approach is very much in tune with the dining ethos at Tables Grill, which under the lead of head chef Kevin Kristensen, has revived the artistry and showmanship of tableside cooking, allowing diners the opportunity to interact with the chefs and to watch them preparing the dishes.

FINE DINING LOVERS GUEST CHEF

Priced at Bt5,800++ per person inclusive of Bellavista sparkling wine, S.Pellegrino sparkling and Acqua Panna still natural mineral waters.

To make a reservation please call Grand Hyatt at 02 254 6250 or email: restaurants.bangh@hyatt.com or visit http://www.bangkok.grand.hyatt.com