Andrea, from the acclaimed restaurant Cielo Relais La Sommità in Ostuni, southern Italy, will offer gourmet cuisine with the sublime flavors of Puglia to discerning diners at the La Tavola Restaurant.

Between tradition and experimentation, he will present a series of specially-designed menus inspired by seasonal cooking that reflects his philosophy of cooking with a passion for precision.

His menus include set dishes for lunch and dinner with optional wine paring from the house of “Conti Zecca” in the heart of Salento, Region of Puglia in Italy, and A La Carte offering some of his signature recipes.

His signature dishes reveal distinctive tastes that surprise the palate, inspired by culinary delights from all parts of Italy.

The menu will include antipasti of Mediteranean squid, apulian focaccia, tomato sponge and ink or Angus beef tartare, Parmiggiano Reggiano mousse and raspberry or Garden salad, Apulian bread soil and sour mayonnaise accompanied by Negroamaro, Rosato Tentazione, Donna Marzia, Salento IGP.

Try Tomato Gazpacho, strawberry and red prawns soup. Then enjoy a choice of pasta either Risotto with Caciocavallo cheese, melon and capper Pantelleria or Cold spaghetti, tuna tartare and chive accompanied by Vermentino Bianco, Donna Marzia, Salento IGP.

There will also be a selection of main course dishes such as Mashed salted cod fish on capsicum cream paired with Malvasia-Chardonnay “Luna Bianco”, Conti Zecca, Salento IGP or Lamb loin, Goat cheese, cherry confiture and kaffir lime to enjoy with Negroamaro Riserva “Liranu”, Conti Zecca, Leverano DOP.

Discover a choice of dessert including The Black Forest my way or Rocher Piedmont hazelnut mousse and chocolate accompanied by La Tavola’s Homemade Crema di Limoncello to sweeten up your memorable evening of Michelin star dining.

The Siam Kempinski Hotel Bangkok is marking the 10th anniversary of its parent chain’s “Kempinski Lady in Red” global ambassador programme, designed to signify excellent care and service excellence and attention to detail.

“Our brand ambassadors are easily spotted in their striking uniforms and ever-present smiles,” said Richard Schestak, managing director of the Bangkok property.

“Dedicated to please and educated to entertain, they are alert to any opportunity to go one step beyond to craft unforgettable experiences for our guests, acting as both the perfect host and a trusted companion during their stay.”

Pastry chef Franck Istel will be presenting a “10 Years Lady in Red Edition’ Afternoon Tea from January 17 and 31, daily from 2 to 5pm.

It begins with a sandwich of smoked chicken, pistachio and cream cheese, followed by canapes including egg salad with quail egg and chervil on soft brioche, salmon tartar on pumpernickel bread with sour cream and topped with salmon roe, herbed cream cheese and cucumber on crispy oat bread.

Then comes sweet concoctions such as the Lady in Red macaron, raspberry and marshmallow tartlet, a mini-pot of white chocolate with strawberry salad, matcha green tea cherry mini-cubes, opera slice cake with coffee cream and chocolate ganache, and passion-fruit mousse with wild strawberry mini-cubes.

There’ll also be traditional English scones, of course. Plain and raisin scones are freshly baked and served with raspberry jam, passion-fruit curd and clotted cream.

This price is Bt1,010-plus per set and Includes a choice of Ronnenfeldt tea or Lavazza coffee and a Lady in Red teddy bear.

The location is the Hanuman Bar on the lobby floor of Siam Kempinski Hotel Bangkok.

Chef Cheung Chin Choi has prepared special Chinese New Year set lunch and dinner fare from his signature dishes, with prices starting from Bt1,888 to Bt3,888.

Each nice-course set features a variety of mouthwatering Cantonese style dishes, including Yusheng salad, which is considered a symbol of abundance, prosperity and vigour, Fei Ya’s famous lychee wood-roasted Peking duck, wok-fried scallops and sea whelk with honey beans in garlic chili sauce, braised Australian abalone, goose web, mushrooms and seaweed with garden greens, steamed whole spotted grouper in Hong Kong soya sauce, fried rice with shrimp, quinoa, dried scallop and egg whites, and double steamed bird’s nest in coconut milk.

Inspired from around the world, the hearty salads at 25 Degrees Bangkok include selections from Asia and the Mediterranean, as well as organic garden greens, fresh seafood, and much more.

From now until the end of February, tuck into the oriental salad bowl with mixed greens, carrots, bell peppers, tomatoes, almonds, fried noodles and sesame soy dressing, and the organic garden salad bowl with mixed greens, tomatoes, cucumbers, quinoa, sweet corn, avocados and a lemon and virgin olive oil vinaigrette dressing. Other enticing options include the cobb salad bowl with mixed greens, bacon, blue cheese, hard-boiled eggs, cherry tomatoes, chicken, avocado and ranch dressing, the Greek salad bowl with mixed greens, artichoke hearts, tomatoes, olives, cucumbers, feta cheese, red radish, mint, sun-dried tomatoes, coriander, and a lime vinaigrette dressing, and the grilled veggie salad bowl with mixed greens, eggplant, bell peppers, corn, artichoke hearts, avocado, roasted tomatoes, mushroom, zucchini, carrot and a balsamic vinaigrette dressing. They also have a seafood salad bowl with shrimp and grilled salmon, mixed greens, edamame, tomatoes, cucumbers, beetroot, carrot, cucumber, and a lemon and lime vinaigrette dressing, and the garlic buttered chicken salad bowl with mixed greens, deep-fried chicken, tomatoes, jalapenos peppers, Parmesan cheese, cucumber, coriander, black beans, and a balsamic vinaigrette dressing.

All are on offer for just Bt240++ per bowl.

The hotel is inviting guests to bask in the celebrations with a “scrumptious experience of a delicious Chinese buffet at an affordable price”.

The feast features “lucky” dishes specially created for Chinese New Year, such as Peking duck, spit-roasted suckling pig, home-made dim sum, roasted duck, BBQ red pork and crispy pork belly.

Wrap up the celebration by tucking into traditional treats such Nian Gao – glutinous rice cakes – and a selection of home-made bakery products and ice creams.

On the entertainment front, visitors can enjoy a live lion dance show and get a chance to win special Ang Pao’ prizes.

The lunch commences at 12 noon and goes on until 3pm.

The Museum is presenting a new selection of specially-created desserts “A Very Strawberry Season” that features luscious and juicy strawberries.

In addition, Centara promises “an irresistible array of treats such as strawberry cheese tart loaded with fresh summer berries and an irresistible layer of sweetened cream cheese, and fresh strawberry and cream triple-sec cake that boasts many delicate layers of vanilla sponge cake, soft whipped cream, and fresh strawberries”.

Another treat on the menu is strawberry cream eclairs, presented with pink strawberry cream and creative berries décor. “These light and airy treats from The Museum are a fantastic scrumptious twist on everyone’s favourite French classic – making the perfect dessert to enjoy this summery season,” Centara said.

“A Very Strawberry Season” at The Museum is available every day from January 1-31, from 10am to 7pm.

Prices start from Bt120++.

It will feature Piemonte Tajarin with Truffle from an old family recipe dating back generations to the Piedmont region of Italy. Tajarin is the Piedmontese variation of taglioni.

Other highlights include Veal Sirloin Steak with Truffle Sauce, Hand-cut Piedmontese Beef Tartare with Truffle and Vitello Tonnato prepared the traditional way.

A four-course lunch by the chef from L’Angolo di Rosina will be available on January 17 for Bt3,000-plus, while dinner on both days is Bt7,000-plus.

In addition to the infused aroma of rare white truffle, diners can look forward to premium ingredients including exceptionally lean Fassona beef and veal from the Piedmontese region, which is known for its delicious flavour and tenderness.

While traditional tagliolini recipes use 30 egg yolks per kilo of flour, Fassone uses 40, which results in a uniquely rich and flavourful handmade pasta.

Enjoy the meal with a magnificent view from Thailand’s highest restaurant and bar on the 76th floor of King Power Mahanakhon.

The exquisite truffle is a rare and precious ingredient and adds an essential quality to dishes made by a master chef, with an aroma and taste that gourmands pursue around the world.

Both the black truffle and white truffle are extremely high-value fungi harvested in late autumn and winter. While the black truffle, from France, is known for a strong and lingering musky flavor, the white truffle is a bit less earthy though with tints of garlic.

Chef Drapeau, from France, has been long hailed as the pioneer of gastronomy in Southeast Asia.

Emphasising natural floral and herbal seasoning that brings out the superb flavor of the meat and fish in his dishes, the evenings’ truffle-focused creations will be a sheer delight for the palate, prepared by an internationally lauded chef who explains that his whole mind and memory are filled with the unforgettable experience of cooking.

This 7-course Black and White Truffles Wine Dinner will be complemented by an excellent wine pairing arranged by La VIE Bistronomy’s new highly experienced Wine Director, Lucas Girod, from Argentina.

Expect a menu of marvelous courses beginning with an Italian creamy panacotta, made with wild mushrooms, Parmesan and black truffle.

This is followed by fresh artichoke also with rich black truffle. From here, Northern French scallops and white truffle take the table, and are countered by a dish of Mediterranean seabass, with an infusion of black truffle.

Roasted veal returns diners to the intensely flavored white truffle with celery and calamansi citrus.

A special savory dish entitled Le Vacherin Thierry Drapeau makes its delicious mark in your memory next, and lastly an incredible La Chocolat Valrhona, with Griotte cherry and white truffle, is served for an unforgettable dessert.

This is a unique experience in Bangkok and not one anyone who loves delicious dining should miss, the rich taste of truffles and fine wine. Our new Wine Director, the highly respected Lucas Girod from Argentina, has used his formidable skills as an expert sommelier to carefully pair the most excellent wines with this extraordinary menu.

Menu of the seven-course Michelin Star Set Dinner, served at 6:30 pm, comprises

Le Champignon Sauvage

Italian creamy Panacotta, wild mushroom, parmesan and black truffle

Champagne Deutz ‘’Brut Rose’’, N.V

L’Artichaud

Fresh artichoke in a different way, black truffle

Sancerre White, Domaine Pre-Semele ‘’Cuvee Zeste’’ 2016

La Noix de Saint Jacques

Scallops ‘’A la Plancha” from the North of France, fennel confit, white truffle

Chablis ‘’Cuvee de la Butte’’ Maison Verget 2017

Le Bar de Ligne

Mediterranean sea bass, infusion of black truffle

Volnay 1er Cru “Carelle Sous La Chapelle” Domaine Violot Guillemard 2015

Le Veau

Roasted veal, celery, calamansi citrus and white truffle

Saint Emilion Grand Cru Classe, Château Barde Haut 2009

Le Vacherin Thierry Drapeau

A delight from a small village in the mountains, black truffle

La surprise de Lucas, our Wine Director

Le Chocolat Valrhona

Griotte cherry, white truffle

Vin de Constance, Klein Constantia 2004

2-Michelin Star Chef Thierry Drapeau is the chef and co-owner of the Thierry Drapeau Logis de Chabotterie restaurant in Saint-Sulpice-le-Verdon, in the Pays de la Loire region of France.

Originally from Nantes, Drapeau fell in love with the art of cooking as a boy while watching his father prepare the family meal every Sunday morning.

He embarked on his own culinary career as Chef de Partie with Bateau Ivre at the age of 21. With a personality both modest and determined, he worked attentively alongside a number of renowned chefs, setting the highest standards possible for his own cooking.

Ever ambitious, Chef Drapeau eventually opened his own restaurant, the Thierry Drapeau Logis de Chabotterie. Within a decade, in 2011, he received the prestigious recognition of two Michelin stars.

Chef Drapeau’s inspired style is called a “cuisine of the soil”, using local produce from the land and sea nearby and creating highly concentrated tastes. Only the highest quality produce is used. His authentic jus-based dishes are low in butter and so maintain a lightness with very distinct and rich flavours.

According to him, a dish must be worked on like a wine. The chef must take his time to discover a balance which combines herbaceous and floral notes, finding the perfect relationship between the acidity, the bitterness and the sweetness.

2-Michelin starred Chef Drapeau will be at La VIE Bistronomy for two delightful evenings of dinners on 15 and 16 January 2020.

On international flights, special desserts will be served during lunch and dinner on all flights departing from Bangkok (except flights to Kuala Lumpur and the Indian and Middle East routes).

Royal First passengers will be served black currant cream with vanilla mousse on puff and sugar dough with raspberry sauce served with honey vanilla ice cream and crumble.

Royal Silk passengers will be served Mont Blanc, black currant custard, and vanilla custard. Economy passengers will be served vanilla blueberry cake.

On domestic flights, special desserts are available on both inbound and outbound flights except the TG226 Phuket-Bangkok flight.

Royal Silk passengers will be served Chocolate Mont Blanc.

Economy passengers will be served tiramisu on outbound flights and New Year cupcakes on inbound flights (except the TG226 Phuket-Bangkok flight).