The Marriott International festival showcases the vibrant street food with the top chefs of 19 Marriott hotels all across Bangkok paying tribute to the city’s simple yet delicious street cuisine.

“We are excited to once again present the best picks from Bangkok’s inspired street-food scene as well as regional and international favourites,” says Karl Hudson of Marriott International.

There will be “chef battles” and fun family activities. Anyone can attend and there is no entrance fee.

Diners can enjoy each evening in the outdoors with casual seating, picnic areas, a kids’ zone, fun crafts and a live music onstage.

The tantalising food and desserts will cost Bt60 to Bt150.

Register in advance at www.MLiveFoodMarket.com got a chance to win one of 200 Bt250 lucky-draw vouchers that can be redeemed at the event. Winners will be notified via email on July 12.

Starting this month, the group will focus on the flavours of southern Thailand, including an educational trip that will allow its international chefs to experience this exotic region and its exquisite cuisine first-hand.

From Sunday (July 7) through July 12, the company will lead chefs from COCA and Mango Tree restaurants in 13 countries to southern Thailand for a gastronomic journey of discovery that includes workshops, farm visits, tasting sessions and training. They will be able to learn about the native ingredients, cooking techniques and culture, as well as joining the locals for a series of demonstrations.

This immersive educational comes ahead of the launch of a new southern Thai menu, which will be rolled out across its global collection of restaurants in October this year.

One of the kingdom’s four culinary regions, southern Thailand is famous for its intense aromas, tangy sourness and spicy heat. Due to its geography – a peninsula lapped by the Andaman Sea to the west and the Gulf of Thailand to the east – the south is also famous for its fresh seafood, while Malay and Chinese influences also feature strongly. Popular dishes include gaeng som (tamarind curry), kua kling (spicy ground meat with curry paste) and khao yam (rice salad).

“Southern Thailand has evolved a distinctive style of cuisine that is unlike any other part of the country. Its seafaring heritage has created dishes that exude an international style, while the area’s large Muslim population has added rich cultural characteristics,” said Trevor MacKenzie, COCA & Mango Tree Restaurants’ Global Managing Director. “We look forward to giving our chefs the opportunity to experience southern Thailand first-hand. This will help us to create completely authentic dishes in our restaurants worldwide.”

The company’s educational trip kicks off on Sunday when the culinary professionals arrive in Bangkok for a welcome dinner. The following morning, the group will fly south to Nakhon Si Thammarat, where they will stay in Baan Laem, a self-sufficient fishing community, and learn the insights of the region’s cultural diversity. The afternoon will include a tour of a bao mango farm and a southern curry paste workshop, demonstrating how to create the province’s unique flavours.

The next day, following a morning boat tour to observe the fishermen’s way of life, the team will head to Surat Thani, where they will learn how to make salted duck eggs – a local specialty. The chefs will also be able to experience life in a seaside community, learn the art of making shrimp paste, and take part in a coconut workshop, which will highlight one of southern Thai cookery’s most important ingredients. They will then fly back to Bangkok on Wednesday (July 10).

Throughout their journey through southern Thailand, COCA and Mango Tree’s chefs will be hosted in homestay accommodation, further enhancing their connection with each destination.

On their return to the Thai capital, the team will be able to put their newly-acquired skills to the test with an all-day training session at Mango Tree’s headquarters, which will teach them how to create nine dishes from the new southern Thai menu. Finally, a workshop will introduce the group’s latest concepts, including brunch, vegan cuisine and dessert menus, before the chefs bid farewell to Bangkok with an evening farewell dinner.

Nattapon Nimmanphatcharin, president and CEO of the Digital Economy Promotion Agency, said visitors would find the Thailand Pavilion in the Mobility Zone, where it will cover 3,606 square metres – the largest area ever devoted to Thailand at the World Expo.

Wafting over an exhibition named “Mobility for the Future” will come mouth-watering aromas of Thai dishes, which have always been a hit at the expos.

Little Bangkok will occupy 160sqm on the pavilion’s ground floor, and decorated in contemporary Thai design to create a cosy and comfortable atmosphere for 50 guests at a time.

The menu will feature the classic combination of galangal, lemongrass, and kaffir lime leaves for the famous Tom Yum Kung (Hot and Spicy Prawn Soup), strong southern spices in Massaman Curry, coconut milk and pungent curry paste in colourful Green Curry, Krapao (stir-fried mince with holy basil), and popular street food like Pad Thai, along with herbal drinks, Thai desserts, and other special dishes.

Said Nattapon: “Mobility for the Future hosted by the Ministry of Digital Economy and Society and other agencies will not only illustrate culture by presenting the architecture and technology of Thailand, but also demonstrate what bonds Thai people together. This differentiates Thailand, making it stand out and creating good impression with foreigners. We can communicate all this through Thai cuisine because its reputation is globally recognised.”

Kirdjakree Haemapun, CEO of Culex Hospitality group and founder of Little Bangkok, added: “We are proud to be a part of the Thailand Pavilion and to help create a memorable experience of Thailand. It is also a great opportunity to spread Thai culture and Thai food to foreigners. Little Bangkok has eight branches in Dubai and it has been in operation for six years. It won the Excellent Thai Restaurant 2019 Award given by TripAdvisor, the world’s largest travel site, and was also named Best Pan Asian Casual Dining 2018 by Zomato, one of the largest food aggregates in the world. Little Bangkok also provides catering and quick meals in supermarkets.

Mango Chili Bangalore opens on Friday at the Forum Shantiniketan Mall, in the upmarket Whitefield area of the city.

The new restaurant will focus on serving Thai street food in a stylish and social setting, the operator said.

Indian diners would be transported back to the bustling streets of Bangkok, with bright and bold interiors featuring modern artworks and fun décor, including a Thai tuk-tuk, the operator added.

Indoor and outdoor seating would be available, including hanging rattan cocoon chairs, and guests can also order dishes to take away.

The store will be operated by HMSHost International, a leading provider of food and beverage locations at high traffic locations worldwide.

Walter Seib, the CEO of HMSHost International, said: “We are delighted to open the first Mango Chili Thai Café in Bengaluru. HMSHost International is creating new food destinations by working with inspiring global brands and introducing new food concepts around the world. The partnership with Mango Tree enables us to grant our guests in Bengaluru the experience of an authentic Thai restaurant concept.”

Previously home to Raffles Grill, the dining space has been carefully restored and patrons are now invited to discover the world of Pic’s culinary identity which reflects her search for aromatic complexity, combinations of flavours and tastes.

Pic hails from a long lineage of chefs with the family’s culinary heritage beginning with the opening of their first restaurant back in 1889. As a third-generation Michelin-starred chef, she follows in the footsteps of her father and grandfather, reflecting Raffles Singapore’s rich heritage since it was established in 1887.

“Making our debut in Asia at Raffles Singapore is a very natural choice for me. Like Raffles, the Pic family’s culinary heritage spans more than a century. Just like this beautiful hotel, we are storytellers and constant seekers of excellence. Together, we share the vision of providing distinctive experiences to our guests, delivered with innovation that combines both tradition and change,” Pic says.

Designed by the award-winning Champalimaud Design led by Alexandra Champalimaud, the 46-seat La Dame de Pic embodies an air of timeless elegance. Soft pink hues and rich plums are matched with grey clay tones and metallic accents, while a peony bas relief graces the ceiling. Taking centre stage in the restaurant is a gold chandelier composed of tiers of discs with laser-cut spades, a play on “La Dame de Pic”, which translates to “queen of spades”. Wall sconces that play on circular geometries add an element of charm and enchantment while making a bold and definitive creative statement in the dining space.

Berlingots

The restaurant is helmed by chef de cuisine Kevin Gatin who has been a protege of Pic for more than eight years and has been personally handpicked by her to lead the kitchen here. The dining venue offers a variety of set menu options that will be changed seasonally. With influences from Valence and also the Southeast Asian region, they deliver creative stories while offering various tastes.

Diners can indulge in many signature creations, such as the Berlingots – iconic pasta parcels found in all of Anne-Sophie Pic’s restaurants around the world with unique and slight adaptations to reflect the character of each establishment’s locale. In Singapore, the incarnation of the signature Berlingots incorporates a local touch with a new flavour association using the herb of grace, also known as Chou Cao, which enhances the Berlingots’ French cheese fondue filling.

Cucumber with Oscietra Caviar

Other specialties include Cucumber with Oscietra Caviar, a starter of fine caviar, pickled cucumber, cucumber consomme infused with blackcurrant, and a quenelle of hojicha tea, cubeb pepper and blackcurrant ice cream; Brittany Lobster, slow-roasted with shellfish butter and served with a coriander-and-barley-infused broth; and Tajima Wagyu Beef, roasted Japanese wagyu accompanied with smoked beetroot and a osmanthus-infused mushroom broth.

Araguani Chocolate

The culinary journey continues with desserts such as Pic’s signature White Mille-feuille, featuring ginger flower light cream, confit grapefruit and Litsea cubeba emulsion; the refreshing Gariguette Strawberry and Rosat Geranium, which consists of confit Batak berries, strawberry consomme and geranium rosat sorbet; and Araguani Chocolate, which contrasts light Araguani chocolate mousse, Nikka whisky caramel and smoked Tahitian vanilla ice cream for a decadent finish to the dining experience.

The extensive beverage menu has been conceptualised by Paz Levinson – Pic Group ‘s executive sommelier in collaboration with Stephane Soret, Raffles Singapore’s director of wine and F&B special projects. The wine list in particular offers a selection that leans towards the French regions, with a particular focus on Pic’s birthplace, the Rhone Valley.

Lunch and dinner are available from Tuesdays to Saturdays. Find out more at http://www.RafflesSingapore.com.

Readers can expect to find such authentic Thai recipes as Gaeng Kiew Waan (green curry), Khao Soi Gai (Northern-style Thai noodle soup) and Massamun Nua (Southern-style Thai beef curry) as well as Vietnamese Cau Lau noodles, Balinese Kare Ikan fish curry and Portuguese Arroz de Marisco.

Through its 232 pages, the book introduces readers to the unique flavours, ingredients and customs of each Anantara destination, from Thailand, Anantara’s country of origin, to the landlocked plains of Zambia. Insights from renowned author Joe Cummings paint an authentic picture of the food culture in each destination, while 33 recipes by Anantara chefs allow readers to recreate the flavours of Anantara at home. Photographer Christopher Wise is in charge of translating each local culinary culture into visual language.

Green curry with roti

“Showcasing local food traditions is one of our goals as it enables guests to get a taste of the local culture,” said William E Heinecke, chief executive officer of Minor International Public Co Ltd and founder of the Anantara brand. “As a Thai brand that has become global with a presence today in more than 50 countries, we are proud to take part in promoting Thai cuisine and Thai culture to travellers worldwide. I am delighted to share the culinary legacy of Anantara in the hope of immersing the readers in the heritage and traditions of some of the key destinations of the world.”

Sponsored by the Tourism Authority of Thailand (TAT), the book is available at all Anantara properties for Bt990 or US$29.95.