Taking its name from the Thai verb for “to paddle”, the new restaurant presents the best of local and imported seafood while honouring the legacy of the founder of The House on Sathorn, Luang Sathorn Rajayutka, who created Sathorn Canal.

Paii’s executive chef Joe Weeraket presents a menu bursting with flavour. Highlights include the local Giant River Prawn, chargrilled and served with “choochee” curry sauce; French Razor Clams, flambeed tableside with housemade XO sauce; and French Turbot, stuffed with lemongrass, shallots and kaffir lime leaves and baked in a thick Thai herb salt crust. Diners should also not miss the Giant Crab Fried Rice, made with organic jasmine rice from Nakhon Pathom. The plate is designed for sharing and topped with no less than half a kilo of freshly steamed Surat Thani mud crab meat.

The House on Sathorn in the compound of W Bangkok Hotel opened in 2015 after an extensive renovation carried out by Thailand’s Fine Arts Department. The interior design of Paii retains the opulence of its gilded past while modern elements, including contemporary Thai artwork such as tapestries, paintings, photography and sculpture, come into play, injecting modern vibrancy into old world glamour.

“We’re delighted to bring this new dining concept to The House on Sathorn. With its storied past and inclusion with W Hotel Bangkok, this striking heritage home is a unique juxtaposition of old and new, and the addition of Paii and its modern Thai seafood is the perfect culinary match,” said Tina Liu, general manager of W Bangkok.

Paii offers indoor and outdoor dining and is open daily for lunch and dinner from noon to midnight. The restaurant also features a bar for an enticing mix of crafted seasonal cocktails, cutting-edge sounds and inviting bites.

For more information call (02) 344 4025 or visit http://www.TheHouseOnSathorn.com/paii.

Bangkok Heightz restaurant will serve the fashionably retro Coronation Chicken (Bt352 net), flavoured with curry powder, mango, chutney and Greek yoghurt and served on a bread baguette. Vegetarians can enjoy the Coronation Tofu and the dish can be paired with local Thai beer at Bt399 net.

There’s also the Coronation Thai Curry feast that offers green, red, yellow, panang and massaman curries with a variety of meats and fish. With water and the river Chao Phraya playing a central role in the ceremonial rites, the Signature Cocktail/ Mocktail Chao Phraya is highlighted as the signature drink of the month.

Paired with unlimited steamed jasmine rice, the Coronation Thai Curry package is priced at Bt599 including a Chao Phraya cocktail/Mocktail and Bt999 for Coronation Beef Curry and Signature Cocktail.

The Medinii restaurant celebrates Leonardo da Vinci’s birthday with a Tuscan tasting menu paired with Davinci Wines such as Pinot Grigio, Mona Lisa Vino Bianco d’Italia or Leonardo Chianti.

The four-course set will begin with a refreshing Tuscan salad “Panazanella” followed by a choice between Tuscan soups “Papa al Pomodoro” and a hearty Potage of vegetables “Ribollita”. Curated by Chef Satjar Thongsirkaew, the grilled Tbone steak (Bistecca alla Fiorentina) comes with baked potato, sauteed wild mushrooms and various choices of sauce such as Black pepper corn demiglace or Red wine truffle sauce. Round up the meal with Castagnaccio or Chestnut cake.

The meal is priced at Bt3,599 per couple and Bt5,399 including a bottle of Leonardo Da Vinci wine from Italy.

Make a reservation at (02) 686 7056 or email dining@thecontinenthotel.com.

BILLING ITSELF as a one-stop dining and shopping venue for health-conscious people, Club No Sugar recently moved to new premises on Rama III Road large enough to combine the dining space, cafe and supermarket under one roof.

The brainchild of Pirat Reungronghiranya and his family, it opened last year on Rama II Road and with the move has expanded its culinary creations from Thai fusion dishes to ketogenic delights, otherwise known as the “keto” or very low-calorie diet.

Surrounded by tropical trees and plants, this 200-seat restaurant has a rustic feel with black metal and orange bricks contrasting with a mosaic floor and wooden furniture. A shady garden with a large fishpond stand in the middle of the property and serves as an outdoor dining space for those who prefer an al fresco ambience.

The Reungronghiranya family has teamed up with five chefs, all of them graduates of Le Cordon Bleu Dusit Culinary School, to create a wide selection of healthy keto dishes, pastries and drinks, ideal for those trying to lose weight or suffering from diabetes.

“I love eating and people around me have diabetes. That inspired me to learn about the ketogenic diet, which is now gaining in popularity in Thailand. I started by joining the Thai Keto Friend group on Facebook and found that keto dishes really helped me to lose weight,” says deputy managing director Pirat.

“The keto plan is made up of a daily diet of five-per-cent carbohydrate, 20-per-cent protein and 75-per-cent fat to reduce blood sugar (glucose) that stimulates insulin production. This helps the liver produce ketones from fat and use it as a fuel source for the body. It is a viable diet for anyone who is overweight. We get our healthy fats from salmon, olive oil, avocado and hard-shelled nuts.”

As the restaurant’s name suggests, the Club bans monosodium glutamate and sugar, instead using stevia, arhat fruit, erythritol and inulin. Lard oil and MCT oil extracted from coconut oil are used to cook all dishes.

Grilled Salmon Belly Salad

Rich in omega 3, the best-selling dishes are Grilled Belly Salmon Salad (Bt180) soaked in olive oil and a light Caesar dressing and creamy Spaghetti Carbonara (Bt220) featuring chewy konjac noodles, parmesan cheese and whipping cream instead of milk.

Other firm favourites are Spicy Red Curry with Roasted Duck (Bt180) and Fried Salted Chilli Blue Crab

(Bt350) in home-made garlic sauce that are best paired with tasty mashed cauliflower (Bt50) as a replacement for steamed rice. There’s also an option of low-sugar Kor Khor 43 rice for those not quite ready to give up on the national grain.

Perfect for sharing, aromatic Chicken Satay (Bt250) is marinated with spices, coconut milk and yellow curry paste and the Fried Cauliflower Rice with Prawns (Bt160) speaks for itself. Meat eaters will enjoy Premium Beef Striploin Steak (Bt500) in gravy. Using grass-fed, 45-day diet beef, it’s served with minced cauliflower and topped with baked mozzarella cheese.

“Many people think healthy food is always tasteless and not delicious. But for keto recipes, we just change some ingredients and ensure diners still enjoy the full flavours,” Pirat says.

“We also plan to offer a delivery service, frozen food and a healthy course in keto food.”

Red Curry with Roasted Duck and Mashed Cauliflower

For dessert, look no further than the cafe corner and its healthy Thai and Western sweet offerings. Don’t miss the Original and Cranberry scones (Bt75 each), which are made fresh every day and served with raspberry jam.

“We create new recipes for keto sweets using erythritol and gluten-free almond and coconut flour as well as whipping cream instead of dough and milk. Eggs, whipping cream, natural butter, coco powder and gelatin remain the main ingredients. We just adapt some techniques to ensure smooth textures and the original flavour,” pastry chef Jittima Sroikam says.

A soft Chocolate Muffin (Bt75) and Keto Bun (Bt60) come with caramel arhat fruit sauce and the Munchkin Cake (Bt40) offers a choice of coconut almond, coconut chocolate and coconut pandanus leaf flavours.

Other tasty treats are the Smooth Blueberry Cheesecake made with cream cheese and the Lemon Cupcake confected with almond flour and lemon cream and topped with fresh blueberries. Both are priced at Bt155. There’s also Raspberry Crepe Cake (Bt195), a blend of almond and coconut flour, egg and cream. The recommended Thai delight is avocado-like Look Choop (Bt195 for seven pieces) made with almond flour.

Blueberry Cheesecake, Raspberry Crepe Cake and Lemon Cupcake

Beverages include Iced Macadamia Butter Thai Tea (Bt180) and Black Coff Caramel (Bt180) extracted from Bolaven Arabica beans from Laos and fused with whipping cream and caramel malt fruit. Those wanting to avoid caffeine can enjoy ACV Pony Punch on Ice (Bt150), a mixture of apple cider, vinegar and passion fruit-infused kombucha.

The supermarket sells all kinds of ingredients for preparing keto food and pastries and the restaurant hosts a free monthly workshop on the keto diet.

CRAZY FOR KETO

>> Club No Sugar is on Rama III Road Soi 39 and open daily from 11am to 10pm.

>> Find out more or make a reservation at (063) 146 8224 or visit the Club No Sugar page on Facebook.

The hotel’s brunch experience will also feature a fun programme of kids activities hosted at Decanter, including balloon twisting, Easter pinata, and face- and hand-painting. A magician will be on hand to entertain both the young at the young-at-heart.

Children can also try their hands at making a traditional hot cross bun, a culinary symbol of Easter weekend. After the dough is formed, chefs will bake the bun, after which kids can pipe a cross onto their own roll and enjoy their personal creations.

The sumptuous buffet spread in Viu features a succulent seafood selection and other highlights including slow-roasted prime rib, carved premium meats, Lobster Eggs Benedict and Lobster Thermidor, culminating with a chocaholic’s dessert buffet complete with a decadent chocolate fountain.

Easter culinary traditions are honoured with a selection of festive classics including Lobster eggs benedict with truffle hollandaise, Sturgeon omelette with white wine and caviar sauce, Lamb with asparagus and semi dried tomato frittata with chilli pepper relish, Grilled Australian lamb cutlets with skordalia and caramelised oxtail, Wagyu beef tenderloin with oregano and green olive tapenade.

Each table will be presented with a mystery egg surprise, with one lucky diner going home with a voucher for a complimentary night stay at the hotel. Prices start at Bt2,850 for food only plus Bt1,299 for a continuous flow of alcoholic beverages.

Coming up the following Sunday (April 28) is the “Big Birthday Brunch” in celebration of the hotel’s eighth anniversary. Diners are invited to explore signature food and beverages, and roam around Viu, The St. Regis Bar, Drawing Room and Decanter. Live music will add a sense of occasion. Guests will be given a wristband and the freedom to explore all the venues.

The hearty brunch at Viu will also showcase the authentic Italian fare of Jojo with an antipasti buffet with imported Italian cold cuts and cheese, a selection of fresh crudo and carpaccio, freshly baked pizzas and home-made pastas. A visit to Decanter is a must for all where an exquisite spread of desserts, puddings and cheeses await. The show stopper Italian desserts from Jojo include signature tiramisu, Campari jellies, home-made gelato and limoncello sorbets, a delicious presentation of Thai sweets, imported cheeses, and all to be finished off with dessert wines and whisky.

For classic New York-inspired bites and Thai favourites reinterpreted for the modern era, The St. Regis Bar presents the “Old New York – Modern Bangkok” afternoon tea buffet featuring specially designed tea stands from celebrated fashion designer Tawn C and a live jazz performance.

Using his signature “modern take on classic silhouette”, Tawn C has designed special obelisk-shaped tea stands which reference the iconic Manhattan skyline and the modern city views from The St Regis Bangkok. He has also created a signature look – similarly inspired – which will be worn by the hotel’s associates during afternoon tea. The new menu, created by chef Christopher Miller with input from Tawn C, reflects the best of both worlds.

To start, guests are served caviar, chive and sour cream cornets accompanied by sparkling tomato essence poured from a Champagne bottle, a nod to Old New York’s blini and caviar indulgences and the city’s Prohibition-era speakeasies.

Other New York-inspired bites include oysters Rockefeller; pastrami and mustard on rye; and smoked salmon and cream cheese bagels, as well as the legendary St Regis New York cheesecake.

The classic cheesecake is also given a Thai twist with bitter orange and gooseberries used to create a som saa cheesecake. The classic scone is reborn as a coconut and raisin scone served with jams and creams.

“An afternoon tea experience is very much in line with my personal design style of blending the classic with the contemporary. For this project, I also drew inspiration from Caroline Astor’s passion for afternoon tea,” said Tawn Chatchavalvong.

The decadent delights are served with complimentary TWG tea or coffee until 31 May at The St. Regis Bar and The Drawing Room.

Prices starts at Bt2,950 for the Big Birthday Brunch and Bt1,900 for two for the afternoon tea.

For reservations and further information, call (02) 207 7777.

TUCKED AWAY in Naknivas Road Soi 45, premium Japanese restaurant Hinoki welcomes diners as if they were all close friends gathering at home for a meal. The menu is more varied than in a private home, though, featuring such dishes as sashimi and sushi sets, hamachi usuzukuri, unaki don, shirauo tempura and spicy sashimi salad, all served in very generous portions and at prices that won’t break the bank.

Opened last year, Hinoki is the brainchild of young entrepreneur, Pisith Ua-tarnpisith and chef Rungarun Linkaew. Both have a passion for Japanese food and a wealth of experience in importing raw ingredients for many of Thailand’s Japanese restaurant chains, an advantage that makes Hinoki stand out from its peers.

 Chef Rungarun Linkaew and Pisith Uatarnpisith

“I used to deal with many suppliers in Japan and that allows me to manage and control the costs of bringing in our raw ingredients. This is reflected in our prices and the size of our offerings. To me, the most important thing about Japanese food is the level of freshness. We believe in admitting that we have run out of a certain fish rather than serving one that it is not as fresh as it should be. That’s why Hinoki operates on a first-come first served basis.” Pisith explains.

Unagi Don

He became enamoured with Japanese food as a young child when his mother ordered Unagi don – grilled eel on rice – for him. It cost about Bt500 at a time when gold was selling for Bt4,000 per ounce. “I now realise that the ridiculously high price had much to do with the cost of leftover food that most Japanese restaurants had to throw away when the fish passed its freshest point. At Hanoki, we emphasise freshness and hygiene. The kitchen is very well organised, the sashimi cabinet is washed every day, the chopping wood is cleaned with hot water, and the knives sharpened every morning. I admire the Japanese ways and they have also changed how I look at things,” he says.

Hinoki is decorated in a cosy and homely Japanese style with genuine pine trees – the name means auspicious pine – and furnished with oak tables and chairs. Its logo bears infinite graphic lines and fish to represent abundance. There is also a Zen-style garden with a small pond and carp where young children can play while their parents enjoy the food.

Take Sashimi Set

Chef Rungarun recommends us to try the Take Sashimi Set (Bt698), which features various types of fresh fish such as maguro (tuna), salmon, hamachi (yellowtail), octopus, prawn, and hotate (seashell). The thinly sliced Hamachi Usuzukuri (Bt488) is particularly fresh and sweet.

Sushi sets are deliciously well balanced. We try the Aburi Sushi Set (Bt498) and happily nibble on Hamachi, Hotate, Salmon, Foiegras, Engawa (fin of flatfish), Anago (salt-water eel), Unagi (fresh water eel), and Ebi (shrimp) sushi.

Hamachi Usuzukuri

Pisith says the salmon eggs have been fermented in Sake (Japanese rice alcohol) or shoyu (soy sauce) for a sweet and aromatic flavour. The foie gras sushi is imported from France while the eel comes from a farm in Japan, which Pisith has personally visited. His Unagi Don (Bt268) melts in the mouth and come with dried Hoba leaf.

Shirauo Tempura

One of the best-selling dishes is tempura, with the Shirauo (Bt168) and Mixed Prawn (Bt198) versions favourites with both adults and kids. A recently added item is Hotate Tempura (Bt328), where the shirauo or icefish is stretched then deep-fried. All are served with two different sauces, typical tempura sauce and Rungarun’s creative mix of matcha powder and lime.

Spicy Sashimi Salad

The Thai palate gets its kicks with Spicy Sashimi Salad (Bt238) served with Thai-style sweet, sour, and spicy dressing that’s not as strong as the original seafood sauce.

Meltique Beef Steak (Bt498) is cooked with high quality wagyu and served on a hot plate. Choices of traditional Sake are also available.

Meltique Beef Steak

After placing their orders, diners are served three appetisers including a free bowl of Miso soup and a plate of sweet Japanese melon is given to everyone after dinner in lieu of dessert.

SENSATIONAL SASHIMI

Hinoki Restaurant is at 355,Naknivas Soi 45 Road, Lat Phrao District.

It’s open Monday to Friday from 11.30am to 2pm and from 5-10.30pm, while on weekend and national holiday, meals are served from 11.30am to 10.30pm.

Book a table at (02) 297 0251 or follow it on Facebook/Hinoki.sushi and Line @hinoki.sushi.

Located on a serene patch off Sukhumvit 31 in Bangkok, Haoma – a two-storey house with a backyard garden lush with edible greens – is named for a divine plant from Persian mythology. This is indeed a green destination, where the zero-waste principle is pursued and all the ingredients have been raised free of pesticides and antibiotics. In addition to the beautiful backyard, the owners also have a four-rai farm in Chiang Mai.

Fruit and vegetables are served about 48 hours after harvest in the belief that that’s primetime for their component nutrients. They come from small, local producers whose methods are certified as environmentally and ethically responsible.

Here, diners are taken on a unique culinary journey in harmony with the seasons and rhythms of the earth, using the freshest local ingredients, ingenuously reimagined. The menu combines produce sourced mostly from the hanging onsite garden, and high-quality sustainable meats, created with techniques and flavours inspired by Indian roots of the restaurant’s co-founder/chef Deepanker Khosla, aka DK.

“We are extremely honoured to have been ranked at #13 on one of Bangkok’s most referred to lists by local foodies, the Top Tables by BK Magazine,” says Khosla. “Last year we did not have any presence on the list but likely due to a good reason. Like any young and ambitious restaurant we were still finding our way, but have since worked hard to achieve a vision in which we can deliver a unique experience for our diners. We believe the results of Top Tables 2019 is a reflection of our achievements so far. We will continue to grow and improve as long as we’re operating, and will keep the passion alive.”

Haoma’s impressive ranking came from receiving a score of 85 on a scale of 1 to 100, which averages the five-star scores given by a panel of 30 mostly Bangkok-based expert foodies, just over half of whom are Thai, with the rest comprised of various nationalities.

For details, call (02) 258 4744 or visit http://www.Haoma.dk.