Known for their unique decoration, and food and beverage menus, Casa Lapin (meaning “rabbit house”) cafes offer aromatic coffee meticulously crafted in at every step in the process from selecting quality coffee beans, applying various techniques in roasting, and expert handling by the barista team.

The selection of coffee beans, which include three sources in northern Thailand, varies through the season, allowing coffee lovers to try the diversity of coffee flavour and aroma. Following this unique signature, the chain has expanded to 12 branches in only seven years.

The most recent branch, “Casa Lapin XL Pattaya” is situated in North Pattaya and created in the concept of “XL”, a large-sized café reflecting the need for a cosy new hangout for the community of tourists and locals in Pattaya.

Co-owner Ekachai said, “This is the first Casa Lapin opened outside Bangkok and, as we wanted to address a large and more diverse group of coffee lovers, it became an idea to expand the border of the rabbit house. Pattaya is a city with numerous commuters, both tourists and locals.”

The Halloween Foi Thong Monster Doughnut is a ring doughnut dipped in dark chocolate and the smooth and sweet taste of traditional Foi Thong. The Halloween Cookie Monster Doughnut is coated with blue chocolate and topped with crushed Oreo cookies while the Halloween Salted Egg Pumpkin is a soft doughnut filled with salted egg dipped in orange chocolate and boasting a pumpkin face. Last but not least is the Green Tea Frankenstein Doughnut coated with green tea and drizzled with kit-kat and with a smooth green tea cream.

Krispy Kreme Halloween Doughnuts are priced at Bt35 each or Bt296 for an entire box. They are best enjoyed with a Chocolate Bubble Gum beverage, a blend of chocolate and bubble gum syrup topped with smooth whipped cream and Oreo cookie for just Bt115. They’re available at all 35 Krispy Kreme outlets from now until October 31.

Every day in October, high tea lovers will be spoiled with The Museum’s popular The Pink Colonial Afternoon Tea Set, deliciously recreated to embrace the pink theme for Breast Cancer Awareness Month.

Indulge in a scrumptious highlights such as Pink salmon Pumpernickel triangle, Framboise tiramisu, Strawberry profiteroles, Rosewater panna cotta and Grape cheese cake – all served alongside TWG Tea’s renowned Pink Flamingo, a graceful tea blend with crimson hibiscus blossoms that will surely brighten and pinken your day.

In addition to the abundance of sweet treats on offer, The Museum also presents The Pink Heritage Afternoon Tea Buffet.

Diners can delight in an array of specially created pink treats, which includes the alluring Pétale de Rose macaron and the luscious Romance white chocolate cake, among other endearing creations such as the raspberry éclair, strawberry mille- short cake and pink raisin scone.

A familiar sight at The Museum, the chocolate fountain will take on a gorgeous shade of blush to complement the dazzling assortment of dainty sandwiches, savouries, salads, pastries, desserts and traditional English scones, presented in a beautiful colonial setting that overlooks the hotel’s iconic Topiary Garden.

Part of the sales revenue will be donated to The Breast Care Foundation.

The Pink Colonial Afternoon Tea Set is available daily from October 1 to October 31.

The Pink Heritage Afternoon Tea Buffet will be served on October 20, Sunday.

A Takumi menu is changed every three months to take advantage of premium ingredients that are harvested at that particular time of year, and to offer fresh options to guests and regular patrons who enjoy the restaurant’s outstanding French-inspired cuisine created with innovative Japanese twists.

Highlight ingredients on the six-course Ta-ke menu include Kaviari Kristal Caviar, Oyster blade Japanese wagyu, Ora king salmon, and carabineros shrimps, while foie gras, Norwegian langoustine and pigeon shine on the Matsu menu. In addition to the seasonal tasting menu updates, specially created appetisers will change every two weeks and alternate between hot and cold dishes. These appetisers will be decided based on the availability of seasonal ingredients.

The new Takumi multi-course tasting menu is available at Elements Restaurant until December 30, 2019, Tuesday to Saturday, 6pm to 9.30pm. The Ta-ke menu is Bt4,000++ for six courses, while the Matsu menu is Bt4,500++ for seven courses. The appetiser special is Bt800++.

Attendees heard about coffee sources on all continents, techniques for brewing and how to expertly taste and classify a brew and were shown how to turn simple espresso into various popular varieties such as Americano and cappuccino and how to choose compatible desserts.

The “Espresso Deconstruction” segment cost Bt2,500 and taught how to isolate elements in espresso, how to create a latte and a cappuccino, and how to make a perfect espresso shot.

“Perfect Pairing” cost Bt3,000 and covered different growing locales’ contributions to different tastes and aromas. Participants were shown how to use all five senses to distinguish among the source beans.

Tips for making great coffee at home were shared in a “Hand Brew” segment priced at Bt3,500. Techniques for Pour over Cone Brew, Chemex and Syphon were demonstrated along with a method to recognise taste from various coffee machines.

A distinguished chef and author, Malulee has spent more than a decade in Indonesia and has cooked for many heads of state, including Queen Elizabeth. She has also been invited to demonstrate her mastery in Southeast Asian cuisine at notable schools, culinary associations such as the James Beard Foundation, and food exhibitions. In addition to her many awards, she also has the Maître Rôtisseur rank from the prestigious Chaîne des Rôtisseurs, an international gastronomy institute, under her belt.

During the festival, Malulee will provide her tried and tested recipes to Patummat Restaurant’s chefs as they prepare Indonesian favourites like the rich, spicy beef rendang, famous Indonesian fried rice nasi goreng, the gado gado salad served with peanut sauce as well as lesser known delicacies such as soto ayam or chicken soup with turmeric and nasi tumpeng or rice wrapped in banana leaf to name a few.

The Indonesian delicacies will be part of Patummat Restaurant’s daily dinner buffet.

The “Organic by Nature” afternoon tea set is available from 1 October to 30 November 2019, exclusively at The St. Regis Bar.

All flour, butter, sugar, and olive oil used in the exquisite afternoon tea set are certified organic. Ingredients are locally sourced whenever possible, including fresh seafood and mango flax seed crackers with tamarind dressing.

The legendary St. Regis New York cheesecake is reinterpreted as raw cashew nut cheesecake with passion fruit syrup.

Cashews are known for their heart-healthy fatty acid content which not only promote healthy levels of good cholesterol, but allows them to take on a rich dairy cream cheese consistency but with lesser calories.

Vegan cashew nut cream also features in the edible herb pot, where organic baby vegetables are served alongside creamy raw cashew nut “hummus”.

Other modern healthy takes on traditional afternoon delights include blue crab and cucumber bread-less sandwich with the bread replaced with organic cucumber to reduce carbohydrate intake. Raw, unprocessed food is also higher in living enzymes which is credited for boosting digestion and fighting chronic diseases.

Organic local vegetables and chicken are sourced from Doi Kham Royal Project in Chiang Mai province for dishes including fresh summer rolls with Royal Project vegetables, poached chicken and sesame dressing; and an aromatic Japanese pumpkin financier with lemon and basil curd.

Loaded with antioxidants to help guests look younger is the organic acai banana pudding with honey granola which also packs in fibre and iron content. The classic scone is recreated in variations including organic wheat, black sesame, and as a savory broccoli, sunflower seed and parmesan scone.

The afternoon tea is presented from 2pm to 5pm from October 1 to November 30 at The St. Regis Bar and The Drawing Room on the 12th floor of The St. Regis Bangkok.

The new dessert selection from The Museum Coffee & Tea Corner features the season’s best longan to please fans of refreshing, delicious treats of sweetness.

The deli’s featured desserts promise to tickle your taste buds with a sweet, creamy flavour and a floral hint from the best longans. The small, plump fruit also has a gentle aftertaste that reminds of the naturally refreshing bubblegum flavour.

Highlights from the new selection include Longan & Raspberry yoghurt cake that boasts multi-layers of light and creamy longan and raspberry yogurt mousse, and Longan & Rose panna cotta flavoured with freshest longan’s juice that lends this Italian classic a lovely exoticness – this tasty dessert also comes with a flavour of rosewater that melds perfectly with a garnish of pistachio praline.

This October, the hotel invites you to journey into a tale as old as time with the magical and enchanting story of Beauty and the Beast.

Everyone is familiar with the Prince, cursed to spend the rest of his life living in a fantastical castle as a beast until he finds salvation in the heart of a beautiful girl. Caught stealing a single rose from the Beast’s garden, a desperate merchant exchanges his youngest daughter’s freedom for his own life. The Beast, stripped of his handsome features and compassion, must win her heart, or spend the rest of his life in bitter solitude.

Inspired by this centuries-old fairytale, the hotel’s culinary team have teamed up with award-winning Executive Pastry Chef Yannis Janssens to create an enchanted “A Fairytale Afternoon Tea”.

It will tempt palates with an array of specially designed sweet and savoury treats, complemented by a wide selection of organic teas sourced from Monsoon Teas.

Named one of the Top 10 Pastry Chefs USA by Dessert Professional Magazine in 2010, Belgian native Yannis Janssens was until recently the executive Chef Patissier of Robuchon Bangkok. His wealth of experience also comes from heading the pastry kitchens with the luxury Setai Hotels, the iconic Fountainbleau Hotel Miami, and the fine-dining Japanese Zuma Group.

“With this afternoon tea, we wanted to go beyond the finger sandwiches typically served and move to more exclusive items with premium ingredients,” says Janssens, who among other accolades was also named Baking & Pastry Innovator at the Zest Awards Miami in 2013.

In “A Fairytale Afternoon Tea” inspired by Beauty & The Beast, Janssens pays tribute to the enchanting saga of unconditional love and happily ever after with a whimsical menu of artfully presented savoury creations and sweet confections.

The “Black Forest” created from Tainori 64 pert cent chocolate from the Dominican Republic, cherries and kirsch, opens the narrative in dramatic fashion.

The “Savoury Chapter” unfolds with a variety of gourmet bites of thick smoked salmon, crème fraîche and caviar, unctuous Pata Negra with a confit of sun-dried tomatoes and chorizo aioli, an escargot croissant with indulgent earthy black truffles, and a brioche bursting with succulent lobster and tarragon.

And since no afternoon tea is complete with scones, Janssens includes traditional buttermilk scones and as well as some with his own twist – Comte Cheese & Bacon Scones. Freshly baked, they are served with Passion Apricot Mint marmalade, Home-made Nutella Spread, and Clotted Irish Cream.

The final section, “Sweet Chapter”, is a delectable array of dessert expressions that will indulge any sweet tooth. Starting off with the delicious “Caramel Fleur de Sel & Macadamia Tart”, it is followed by the “Belle Mango – Vanilla & Passion Caramel Rosette” an irresistible interpretation of Beauty’s dress. The luscious “Citron & Basil Tart” and the mouthwatering Tahitian Vanilla Macaron are two more imaginative references to the fairytale. The “Last Petal – Rocher Red Fruits & Rose” is a sweet surprise at the finale.

In addition to these gastronomic gems, the Fairytale Afternoon Tea will feature distinctive decorative touches and design elements to enhance this magical experience.

The afternoon tea is complemented by a wide selection of exceptional wild and free-grown teas, sourced exclusively from organic tea producer, Monsoon Teas.

Guests can choose from three tea collections: Classic Teas with flavours such as Jungle Oolong, Lahu Black, and Siam Blend Black; Infused Aromatic Teas with Lychee Oolong, Coconut Green, and Mango Black; Non-Caffeine Teas, or two blends created exclusively for 137 Pillars.

Additional beverage options include the unique Gin Tonic Tea Pot, Villa Conchi Brut Selection Cava, and Champagne Vieille France NV.

The Fairytale Afternoon Tea (inspired by Beauty & The Beast) is available from 4 October until 1 December 2019 every Friday, Saturday, Sunday between 1 pm – 3 pm and 3.30 pm – 5.30 pm.

Backed by more than 70 years of culinary excellence, the brand’s expert chefs have perfected a new innovative range of pestos (Italian) and pistous (French) to create seven dishes, available at Mövenpick restaurants worldwide throughout October 2019.

The brand’s twist on these two classic European sauces, both based on the aromatic herb basil, which is harvested in late summer, brings globally popular dishes to life, from savoury favourites including seared Ahi tuna with olive and eggplant pesto and seafood soup with tarragon pistou to a sweet treat with a real difference – Bundt cake with chocolate-mint pesto, served with a Mövenpick Espresso.

“True to our rich culinary legacy and passion for innovation, but without compromising quality and authenticity, our latest gastronomic showcase tells our guests the delightful tale of two luscious basil-based sauces in a way they have never experienced before,” said brand manager Jochen Krautheim.

“Our talented chefs have taken inspiration from a time-old European tradition, with this aromatic herb harvested in late summer and conserved in a way that it can be savoured in autumn by blending it with unconventional ingredients to create a selection of inventive pesto and pistou variations,” said Thomas Hollenstein, director of Food & Beverage Europe, Mövenpick. “These surprising blends are guaranteed to excite the palates of even the most experimental foodies with flavours reminiscent of a Mediterranean summer.”

Italian pesto, which originates in Genoa, the capital city of Liguria, Italy, is blended from garlic, basil, pine nuts, grated pecorino cheese (or sometimes parmesan) and olive oil, while its French cousin, pistou, is a Provençal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.

Mövenpick’s versions add new ingredients to the blend, while preserving the essence of both Mediterranean specialty sauces to create seven pesto/pistou-inspired dishes:

• Ahi tuna with olive and eggplant pesto: pan-seared yellowfin tuna fillet with a modern interpretation of ratatouille, pine nuts and black tapenade;

• Seafood soup with tarragon pistou: a touch of tarragon and a unique blend of sweet aniseed and mild vanilla bring this specialty seafood dish to life;

• Tagliolini with walnut-basil pesto: walnuts replace pine nuts to create an imitable new pesto blend that is smooth, sweet and deliciously buttery;

• Black cod with pesto rosso: accompanied with risotto made from aged Acquerello rice to absorb every ingredient and flavour in full;

• Beef fillet with red cabbage pesto: a traditional winter vegetable with a sweet edge gives this pesto dish punch;

• Corn chicken breast with bell pepper pesto: with peas, snow peas, egg, a basmati rice galette and sublime bitter-sweet yellow-red pesto;

• Bundt cake with chocolate-mint pesto: a timeless German cake with a cool mint and rich chocolate pesto twist, served with a Mövenpick Espresso.