Diners can enjoy a choice of three, four or five courses, with or without wine pairings carefully chosen by Italasia Wines.

Chef Gianni works his culinary magic at La Fiorida in Mantello, Lombardy, close to the Italian-Swiss border. He is known for skillfully combining tradition with innovation, and for his love of seasonal locally sourced ingredients at the one Michelin star restaurant.

The highlights of his dinner menu at Rossini’s will include appetisers of fermented turnip with onion, spinach extraction, celery and lemon gel, or beef tripe, snails and caviar. Gianni will also serve 30 sensations of minestrone, and risotto of carnaroli rice, red prawns and coffee powder.

Main course dishes will include toothfish with sour butter cream and vegetable caviar, and milk veal fillet with mixed vegetables and edible flowers. The Michelin star dinner at Rossini’s will end with a dessert of panna cotta with hay lemon sorbet meringues and licorice, or pumpkin parfait, caramelised walnuts and balsamic vinegar.

Rossini’s is the recipient of L’Assiette Michelin, the Michelin Plate, a new worldwide designation included in the renowned Michelin Guide that indicates a “restaurant where the inspectors discovered quality food”.

Sandoval had made a highly successful debut last year. “We’re so thrilled to be collaborating with chef Noah Sandoval to bring this truly special two Michelin-starred dining experience to our discerning guests in Phuket,” says Sri Panwa’s managing director Vorasit “Wan” Issara. “The quality of contemporary American cuisine chef Sandoval wowed us with last year is unlike any experience one can find in this part of Thailand. To once again bring a chef of this calibre to Sri Panwa is a once-in-a-lifetime experience.”

Oriole was awarded two Michelin stars in the restaurant’s first eligible year and has retained two stars each successive year since opening. Sandoval was recognised as a Food & Wine Best New Chef, received three semi-finalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune.

The restaurant has also garnered critical acclaim and earned A-star reviews from the Chicago Tribune and Chicago magazine.

“I’m excited to come back to Phuket and showcase some of Oriole’s signature dishes at Sri Panwa,” said Sandoval “The guests were such a pleasure to cook for and I’m looking forward to incorporating incredible Thai local ingredients.”

Available at Baba Soul Food at Sri Panwa for dinner for two days only — on November 15-16 — the guests will witness Sandoval’s endless creativity and flawless execution. The six-course tasting menu dinner will start at 6pm, featuring some of the finest local and imported ingredients, combined with Sandoval’s philosophy: “No tricks. Just imagination, sweat and an intimate understanding of flavour.”

This six-course tasting menu is available at Bt5,900 (approx US$195) per person (excluding drinks). Additional Bt2,888 for wine pairing experience, Bt3,888 for premium wine pairing. Seating starts at 6pm.

For reservations or inquiries, please contact Baba Soul Food at Sri Panwa. Tel: +66 7637 1000

Madison’s Chef de Cuisine Rick Dingen will serve up a feast of American favourites including smoked pumpkin soup, Turkey Roulade, pan seared Halibut, and warm pecan tart. Dinner will be served from 6 to 10pm and is priced at Bt2,600-plus for food and Bt3,600-plus with wine pairing.

For those who prefer to mark the occasion at home, Mocha & Muffins helps you cut back on the cooking with a full-roasted whole natural turkey with baked potatoes, cranberry sauce, sautéed Brussel sprouts with crispy pancetta and bread stuffing. Advance booking of three days is recommended for the ready-cooked meal, which will feed eight to 10 people and costs Bt9,900-plus. Mocha & Muffins is on the hotel’s first floor and open from 7am to 8pm.

The delights are ready to be served for dinner from November 1 to 30. The menu features Japan’s prized Kurobuta or black pork, served in delectable dishes created by a talented team of chefs.

The highlights include Buta Kakuni, a classic Japanese dish of pork belly cubes packed full of umami simmered with aromatics and seasoning until they are melt-in-your-mouth tender, and Buta Shogayaki, another delicious staple from Japan that showcases the exceptional texture of the meat that is cooked slowly to juicy perfection. The dish is served with a fragrant and flavourful ginger and sesame sauce spiked with Japanese Mirin.

If you’re looking for a lighter option, go for pan-fried gyoza Yakimono – dumplings that are crisp in the bottom and tender on top. Hagi’s dumplings are made with some of the best Kurobuta pork filling added with aromatic herbs and seasonings for a tasty twist on classic Japanese potstickers.

Dinner under the “Kurobuta Kravings” campaign is served every Tuesday and Sunday from 5 to 10pm.

The five “e’s” in the name should tell you how cheesy it is.

It’s a massive mouthful of deep-fried breaded chicken sausage with stringy mozzarella cheese.

Perched heavenward on the 76th floor of King Power Mahanakhon in Sathorn district, the SkyBar tempts with starters including cured Norwegian salmon, grilled Nan pork jowl and a vegetarian grain salad.

The new mains include grilled pork loin, seared Andaman seabass and a vegetarian Parisian gnocchi.

Chef Cameron’s flavours are inspired by places around the world including the Middle East, Scandinavia, France and Thailand.

Meanwhile the SkyBar is also unveiling a “Fall/Winter Collection 2019” of drinks dreamed up by Swedish brothers Bennie and Dannie Sorum.

They’re inspired by familiar local ingredients such as sundried banana and more sophisticated components such as dry-hopped passionfruit tonics, Sparkling Coffee, and Chocolate Black Pepper Wine.

The SkyBar is open daily from 11am to 3pm and 5pm to 1am.

Italian chef Stefano Baiocco

Diners can enjoy either a three-course or five-course set menu for lunch while a choice of seven and nine course sets for dinner. Wine pairings are available at a supplementary cost.

The menus include chicken royale with crabmeat and sea urchins, salmon with foie gras and avocado, tortelli stuffed with roasted seabass and lemon zest, sliced turbot braised in olive oil, and oven-roasted lamb filet with almonds.

Baiocco, who is from Italy’s Marche region, is one of the Top 50 Chefs in the World as rated by San Pellegrino. He has two Michelin stars at the luxurious Villa Feltrinelli on Lake Garda, where he is especially noted for growing his own vegetables and herbs in the hotel’s fertile lakeside gardens and using them creatively in his cuisine.

The Allium Bangkok was formerly known as The Reflexions, and has been completely remodelled during the summer months.

.

Designed by Chef AJ, the new menu features freshly baked cakes, pastries and bread, as well as ice cream, milk shakes and a range of hearty and healthy options including rotisserie chicken, soups, sandwiches and build-your-own salads. Carefully crafted single origin coffee and slow pressed juices are made fresh, while a range of artisan beers and wines await those looking for a different kind of pick-me-up. The new Mocha & Muffins is open daily from 7am to 8pm.

.

Using real crab meat, The Golden Duck has recreated Singapore’s national dish, chilli crab, as a gourmet snack that can be enjoyed anywhere.

The Golden Duck debuted in Singapore in 2015 with Salted Egg Fish Skin and Salted Egg Yolk Potato Crisps, then moved into Hong Kong, the Philippines, Mainland China, Taiwan and Malaysia. Now adding Thailand, it ships to more than 70 countries.

Co-founder Jonathan Shen says he got the idea after noticing a demand among young people for for snacks and other dishes based on salted egg and partnered with Christopher Hwang to answer the craving.

“The goal was that our brand would not stand for so-so snacks. We intended to be the first to serve truly delicious snacks. Every pack of our products must be filled with high quality and serve new flavour experiences.”

Hwang says simply, “We always take snacks seriously.”

“We call this snackology. Our Chefs are devoted to matching and maintaining the rich tastes and serving with unique textures.

“The business model and distribution strategies in Thailand are different from those in Singapore,” Hwang adds. “In Thailand, the products are available in modern trade including Central Food Hall, Tops Market, Gourmet Market and Rimping Supermarket in Chiang Mai.

“We prioritise premium stores because our four products are Bt195 per pack. We currently distribute to 20 key stores mainly in Bangkok to reach our most discerning snackers.

“We have been warmly welcomed since August 26, when we were first made available here, and we have been keeping this up with influencer marketing – actively building our content and community on social media and engaging our snackers, media and influencers.”

Christopher Hwang

Jonathan Shen