Dad dines for free if accompanied by at least three other people for the Father’s Day Brunch from noon to 3pm.

His dining companions pay Bt999-net each, and that includes tea, coffee and soft drinks.

On offer will be freshly shucked oysters, Alaskan king crab, New Zealand mussels, prawns, rock lobsters, crab on ice and grilled river prawns from the live station.

These and other delights can be barbecued if you prefer, or you might like an oven-fired pizza, made-to-order pasta or the unlimited foie gras.

The Chinese station will have home-made dim sum, roast duck, BBQ pork and crispy pork belly.

All this is to be considered, plus international, Thai and Asian dishes, including fresh sashimi and nigiri, organic salads, cold cuts and cheeses.

Finally, there will be home-made desserts and ice-cream, while all dads receive a cupcake and a family Polaroid.

Experts from Korea and four member states of ASEAN –Vietnam, Thailand, Indonesia and Malaysia — gathered at the aT Center in Seoul to introduce fermented food, exchanging knowledge and introducing the different cultural backgrounds of their cuisines.

The ASEAN-Korea Food Fermentation and Culture Forum was held on the sidelines of the ASEAN-ROK Commemorative Summit, which kicked off in Busan on Monday. Representatives from the five countries talked about their fermented food and culture, under the topic of “Discover Values: Fermented Food Culture in ASEAN and Korea.”

Professor Chung Hae-kyung from Hoseo University talked about Korean fermented jang, or sauce, an essential element in virtually all Korean dishes.

Jang comes in a variety of flavors based on the ingredients and the method of fermentation. Doenjang and ganjang are fermented soybean products, while fermented soybean and red pepper powder are used to make the fiery red paste called “gochujang.”

Shin Dong-hwa, a professor emeritus at Chonbuk National University, discussed how to sustain and develop the fermented food of Korea.

Four experts from the four ASEAN member states each talked about the traditional fermented food of their countries: Tran Duc Ahn Son of Tao Dan Thu Quan Books Co. from Vietnam; Wida Winarno, founder of Indonesian Tempe Movement; professor Ekachai Chukeatirote from Thailand; and professor M. Shahrim Ab Karim from Malaysia.

Ahn Son introduced Vietnam’s traditional fermented food products hailing from Hue, central Vietnam, which was the seat of the Nguyen dynasty, the country’s last empire.

Winarno introduced tempe or temphe, a type of Indonesian food made by fermentation. He talked about the excellence of the food product by presenting various examples of how the food is served. Based on soybeans, tempe comes in a cake form.

Thailand’s thua nao, similar to Korean-style fermented soybean-based pastes, was introduced by Professor Ekachai.

Professor Ab Karim, who is also a chef in Malaysia, presented not only a variety of fermented food from his country but also Malaysian dishes that reflect the multiple ethnic identities of the country’s population.

A round-up discussion based on the presentations followed.

An official from the Ministry of Agriculture, Food and Rural Affairs said, “We hope the event provided an opportunity to learn the importance of fermented food products of Korea and ASEAN countries. We also expect the countries will be able to strengthen cultural and economic ties through this kind of event, which was held as part of the ASEAN-ROK Commemorative Summit.”

Around 200 people from the food industry and academic institutes attended the event, according to the Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute.

By Park Yuna (yunapark@herladcorp.com)

This article was produced in conjunction with the Ministry of Agriculture, Food and Rural Affairs. — Ed.

Last year, when the 39-year-old travelled to Singapore, his godbrother, a local, took him to different places for a food adventure.

After tasting Bak Kut Teh, Piseth grew so fond of its delicious taste that he decided to start a business of it in Cambodia.

“The taste of Bak Kut Teh was irresistibly delicious. I talked to my godbrother about starting a Bak Kut Teh outlet back home [in the Kingdom].

“After we did some studies on how well Cambodians would welcome the dish, four of us decided to invest in the business, which is now known as Soon Heng Bak Kut Teh restaurant,” said Piseth.

Bak Kut Teh is a pork rib broth dish popularly served in Malaysia and Singapore.

It is similar to the pork rib soup dish of the Teochews, who are the largest Chinese sub-group in the Kingdom.

Hence, it was not surprising that the taste of Bak Kut Teh is very appealing to local taste buds.

Since Soon Heng Bak Kut Teh opened its outlet in May at the Bridge Lifestyle Mall, it receives between 50 and 100 guests daily.

Most of its patrons are Cambodians who are fond of the mild-flavoured pork rib soup dish, which is topped with fragrant coriander leaves.

At Soon Heng, Bak Kut Teh is served with steamed rice, soy sauce, minced garlic, chillies, and slices of deep-fried dough called “char kway”.

A set meal costs $6.80 and comes in a portion which suits a big eater.

Although it looks like an ordinary pork rib soup dish, the Bak Kut Teh requires skill and patience to prepare and cook.

This responsibility falls in the hands of Piseth’s Singapore-Hong Kong partner Andrew Low, who rules the kitchen.

“It takes 10 hours to prepare the dish. Usually, the broth that is cooked today will be served to patrons the next day.

Though the broth is prepared one day ahead, the pork ribs only take an hour to cook.

“When there is an order, we put pork ribs in the broth and let it boil for a little to deliver a consistent taste,” Andrew said.

Andrew has experience in running food and beverage outlets in Singapore.

“I liked cooking since the age of nine and used to work in a restaurant back in Singapore for two years.

“Although I am a mechanics graduate, my passion for cooking had a great influence on my career.

“I eventually decided to switch careers to become a chef,” he said.

Soon Heng’s recipe was purchased from a popular Bak Kut Teh restaurant in Singapore, while ingredients are imported to ensure the authentic flavour of the pork rib soup that is served to patrons.

Piseth said the restaurant’s pork is directly supplied by Chay Heng pig farm located at KM6 commune, in Phnom Penh’s Russey Keo district, while vegetables are also locally sourced.

“Each day’s meat supply is meant for only a day’s cooking.

“If there is any leftover raw meat, we don’t keep it for tomorrow’s serving because it will have a noticeable smell compared to freshly delivered meat from the butchery.

“Instead, the leftover meat will be given to our staff if they want it. If they don’t, then the meat will be discarded.”

Besides using only fresh meat, Piseth claimed that Soon Heng is also cautious when it comes to selecting local supplies.

“The main ingredient of the dish is quality garlic and the best-selected pepper from Kampot province.

“When savouring the taste of Bak Kut Teh, the perfect match of the garlic and pepper aroma tingles your palate.”

Soon Heng’s insistence on fresh pork and quality ingredients has paid off as more patrons are giving good reviews of its Bak Kut Teh.

“We plan to open another branch in the capital’s outskirt since our current outlet is doing very well.

The plan is to expand up to five branches in Phnom Penh,” said Piseth.

Besides Bak Kut Teh, Soon Heng also offers a variety of other dishes: kidney soup ($5), liver soup ($4), pork meat soup ($4), “mee sua” (thin salted noodles) and kidney ($5), braised duck ($4.50), braised pork belly ($4.20).

Vegetarian options include stir-fried “bok choy” ($2.50) with steamed rice ($0.50). Meanwhile, drinks such as can soda and pure drinking water cost no more than a dollar each.

The successful Hanoi-based cafe chain offers visitors a glimpse inside Vietnamese cafe culture, serving various Vietnamese-style coffees and coffee variation drinks, such as the famous Coconut Smoothie Coffee.

Coconut Smoothie Coffee features sweet coffee mixed with a coconut-flavored smoothie. In this rather chilling weather, the drink can be brain freezing, but the flavor creates a unique Southeast Asian vibe.

Coconut Condensed Milk Coffee features a star-shaped drizzle on top, representing the Vietnamese flag. The mango smoothie is another popular drink here for non-coffee drinkers. The cafe also sells Vietnamese pottery and notebooks.

The Yeonnam branch in western Seoul is decorated in a classic Vietnamese style with thin wooden doors and green walls. The furniture is imported from Vietnam.

The cafe franchise has three more branches in South Korea, including Seoul’s Itaewon as well as Pangyo, Gyeonggi Province. It landed in Seoul in July 2018 with the Yeonnam branch. Each drink costs 5,000-7,000 won.

For those looking for a Vietnamese bite, a banh mi, or Vietnamese baguette sandwich, is a popular option.

Though sandwiches may be a Western concept, Vietnamese cuisine has surely made its presence known to the world with banh mi. It seems the tasty sandwich is making an impression in Seoul, too.

Since May, Seoul has been home to one of the most authentic banh mi restaurants, Banh Mi Phuong of Hoi An, Vietnam. It is considered one of three major banh mi stalls in the scenic harbor city.

Though the original store in Hoi An may be a small stall, its Seoul branch is a three-story building painted bright yellow with Vietnamese-style lanterns hanging outside. It looks as if it is situated on a bustling street in Hoi An, rather than a residential district in Yeonnam-dong. The inside is decorated in bright yellow, too, with color coordination by a Vietnamese designer.

Though the stores in Vietnam feature a wide variety of the baguette sandwiches, the Seoul branch offers only four: barbecue, chicken and cheese, beef and egg or a mixture of all three. Pho and Vietnamese coffee drinks are available here too.

The beef and egg sandwich is full of flavors, packed with pickled vegetables and splashed with authentic sauces. The sliced beef is thick. Yet the airy baguette wraps all the stuffing up for a harmonious taste.

The Seoul branch is the first overseas location for the business. Fresh baguettes, the secret to a delicious banh mi, are baked at the store every day.

Banh mi is priced at 7,000-8,000 won.

On the night before Christmas, a plentiful feast at Viu features holiday favorites, while Jojo invites guests to indulge in authentic Italian cuisine with five handcrafted courses inspired by the festive season.

For a more casual get-together on Christmas Eve and Christmas Day, Decanter invites guests to get “All Thai’d Up” with two hours of free-flow sparkling wine and unlimited nibbles crafted to original Thai recipes.

A leisurely Christmas Day brunch at Viu features performances by a festive choir and traditional Christmas fare. On the same day, Jojo offers a five-course Christmas Day set meal for lunch and dinner with wine pairings.

On December 31, celebrations are hosted at Viu over a sumptuous dinner buffet, and Jojo offers an 8-course New Year’s Eve set menu with wine pairing option.

New to this year’s programme is New Year’s Eve in the Owner’s Penthouse in which one couple or group of up to four can count down to 2020 on top of the world with a unparalleled one-night stay in The Owner’s Penthouse.

For the exclusive penthouse experience, guests arrive in style in a luxury limousine before they are transported to the height of urban living, where a private Champagne sabering marks the start of the festive evening.

A private alfresco dinner under the stars is presented by special guest chef David Hartwig, who has delighted diners at Michelin-star restaurants in Switzerland.

When the new year arrives, guests can enjoy fireworks above the magnificent skyline from their personal 44th floor viewing terrace. The next morning, breakfast in bed and in-suite massage treatments for two persons ease guests into the new year in absolute comfort.

Other unique gatherings include the opportunity to transform Decanter into a private lounge to host an exclusive Private New Year’s Eve Party for up to 40-60 guests.

Throughout the festive season, guests are also invited to enjoy a taste of the holidays with a Festive Afternoon Tea Set presented every afternoon at The St Regis Bar.

And last but not least, the all-new The St Regis Bangkok Hamper Sets make for the quintessential gift this holiday season.

He’ll be in charge of an 11-course dinner and wine pairing, for which the charge is Bt14,000-plus.

On the menu will be Tarte Tatin of Caramelised Longor Shallots, Hand-cut Purple Tartare with Orleans Mustard and Brittany Blue Lobster Aiguillette with Cotes du Jura Wine.

For dessert, Passard will present his famous Rose Bouquet Apple Pie.

Guests are encouraged to arrive at 6pm ready for dinner at 7.

The Mahanakhon Bangkok SkyBar is Thailand’s highest restaurant and bar, located on the 76th floor of King Power Mahanakhon.

Designed by Tristan Auer of Wilson Associates’ Paris atelier, it has become one of Bangkok’s new iconic-dining destinations.

Called “Blue by Alain Ducasse”, the fine-dining restaurant with panoramic views over the Chao Phraya River, is the latest addition to Bangkok’s dining offerings.

Ducasse, a mentor to tens of other great chefs, has amassed more Michelin stars than any other living chef with globally reputed eateries in Monte Carlo, Paris, and London, as well as in Asia in Tokyo, Hong Kong and Singapore.

Chadatip Chutrakul, director, IconSiam, and chief executive officer of Siam Piwat Co, Ltd, said, “Blue’s establishment in Bangkok is a landmark occasion and announces to the world a new level of culinary greatness for our city. We are proud that IconSiam has won the confidence of the world’s most eminent chef and attracted him to create his first restaurant in Bangkok, as he has already done in the world’s greatest cities.”

“We are confident that the extraordinary talent behind Blue will make it one of the world’s most outstanding restaurants and help bring further honour to our city,” she added.

Ducasse said, “Bangkok is an inspirational city that excites me with its possibilities. I have created a menu that is exclusive to Blue, which complements the magnificent location of the restaurant and plays to the richness of the city. He said it was contemporary French.

“Blue is a modern, fine dining restaurant that is refined and elegant without being overly formal, where people can enjoy a sense of occasion or simply meet to talk business. It is a place where people will bring their loved ones and their most valued guests.”

Executive chef Wilfrid Hocquet said, “We desire to unveil authentic, original tastes and show a deep appreciation for nature, sourcing from small-scale farms and correctly sourced fish.

“We offer small plate appetizers and many signature dishes that have won the hearts and palates of people around world who have a passion for great food and excellent ambience,” he said.

Hocquet has over 20 years of international experience, including three years at the legendary 3 Michelin star ‘Le Louis XV – Alain Ducasse’ in Monte Carlo’s Hotel de Paris, as well as stints at three other Michelin-starred restaurants.

Alex Cufley, who opened the “Alain Ducasse at Morpheus” in Macau, and which has earned a 2 Michelin star rating in its first year, has been appointed general manager of Blue. He leads a staff of 50 at the restaurant.

Cufley said Blue embraces all demographics, “from locals to tourists, the older and the younger, but all of whom will have a common desire to experience a very special sense of exclusivity and enjoy the finest in dining in a relaxed environment that will make family and friends feel at ease”.

Blue is located on the first floor of IconSiam with wide, panoramic views over the Chao Phraya River. It seats 84 people at 29 tables, with two private rooms for another 20 people, and is open for lunch and dinner, seven days a week. It also has a lounge that can seat 24 people, offering afternoon tea, snacks and champagne, and which is open all day, every day.

Blue’s interior was designed by the Jouin-Manku agency in Paris, which has also designed all of Ducasse’s 3 Michelin star restaurants.

Ducasse became, almost 30 years ago, the first chef in the world to win 3 Michelin stars for a hotel restaurant – the Le Louise XV in Monte Carlo’s Hotel de Paris.

Since then, he has also become the first chef in the world to ever have three restaurants awarded with 3 Michelin stars at the same time, testifying to his unique talent to ensure his culinary magic is consistently delivered across all his restaurants.

He is reputed for the great, personal attention he gives to the finest details around the total dining experience – from table to staff service, to managing talent, and to organising the kitchen. His obsessive attention to detail is widely regarded as one of the reasons for his ability to amass 21 Michelin stars across his 31 restaurants in nine countries.