Guests can expect to be surprised and delighted with a chef’s table style seven-course Thai menu. Yang will be showcasing his unique Thai culinary excellence with a unique environment and creatively deconstructing and reimagining Thai eats exclusively for Decanter guests. The prices are Bt4,500-plus per person and Bt7,000-plus with optional wine pairing.

The chef compares the art of cooking to painting an artwork, or composing a musical masterpiece.

“You must interlace each note, colour or ingredient; all working masterfully together. Like any journey, it begins from the careful selection of local ingredients, all coming together, through careful preparation and presentation to stimulate the five senses,” he says.

With an incomparable perspective on Thai cuisine, he applies his extensive knowledge and understanding of the true complexities of an authentic Thai dining experience, together with his innate talent for culinary artistry and techniques acquired in New York kitchens. He delicately balances the spicy, sweet, salty and tart elements of Thai food, always remaining loyal to his traditions. Thai food is based on precious ancestral traditions symbolising patience, detail, integrity, dignity, self-respect and honesty.

In addition to the restaurants Rhong Tiam and Table 38, he also runs Pad Thai Fai Ta Lu. His Table 38 restaurant’s motto is “using today’s knowledge to tell yesterday’s story”.

“Growing up in Bangkok, a city with a big clash of different cultures, I am naturally influenced by things that were meticulously done in the past, the contrast of prestigious heritages, vernacular design languages and exotic street cultures. I believe every dish can be a tool for communication, not just a tasty dish. Updating these topics and introducing them to new audiences and younger generations gives me great satisfaction,” he says

Advanced reservation is recommended. For bookings, call (02) 207 7777 or email fb.bangkok@stregis.com.

With a sampling of cuisine from all over Asia as well as an Italian station, Amaya’s Father’s Day Brunch features premium seafood both on ice and on the grill. There are oysters, river prawns, rock lobsters, Alaskan crabs, blue crabs and New Zealand mussels prepared to the diners’ liking.

Diners can celebrate the street food of Asia and finish the meal with a selection of desserts at Amaya Treats, which offers a range of seasonal fruits, international cakes and traditional Thai treats, including the signature ice kacang with 40 varieties of toppings.

The Father’s Day Brunch is on December 5 from noon to 3.30pm and costs Bt1,750-plus, including freeflowing drinking water and soft drinks. Fathers eat for free with a family of three or more adults.

Make reservations at (02) 653 9000, extension 355, or email oramaya.watergate@amari.com.

Tulip’s triple choice

Meanwhile the Golden Tulip Sovereign Hotel Bangkok will be welcoming dads at Fook Yuan, its Chinese restaurant, for dim sum and other Cantonese delights, at Nishiki Japanese restaurant for an alacarte buffet (Bt650-net for lunch and Bt750 for dinner) and 92 Café for an international buffet (lunch Bt599, dinner Bt750).

Plus, Dad dines for free on December 5 if he’s got four other adults in tow, as well as a free family photo. For reservations, call (02) 641 4777.

Riverside picnic

Dim sum also tops the lunch buffet menu at the Chatrium Hotel Riverside Bangkok’s Silver Waves Chinese restaurant, where a table of four pays only for three.

The price is Bt1,150-net (Bt575 for children). Set it up at (02) 307 8888, extension 1948-9 or silverwaves.chrb@chatrium.com.

All the favourites

The JW Marriott Hotel Bangkok is ready to treat the whole family with a Father’s Day feast at the Grand Brunch Buffet at JW Café on December 5 from noon to 3pm.

On offer are authentic Thai dishes, dim sum, sushi and sashimi, mac ’n’ cheese, fresh seafood, wagyu beef noodles, foie gras, cold cuts and prime rib, roast beef and lamb. That’s Bt2,040-plus.

Meanwhile the hotel’s Chinese restaurant, Man Ho, will have a Grand All You Can Eat Dim Sum Lunch for Bt1,500-net. There’ll be 60 types of dim sum available, plus other delicacies like roast duck Hong Kong style.

Book a table at (02) 656 7700.

And that makes it perfect for tourists who can just download the app and start ordering.

Bangkok: Pad Thai from Yord Pad Thai

With some of the friendliest people, Thailand is known as being the Land of Smiles, and in the capital city this couldn’t be more evident. Tourists can explore the markets, and soak up the sights, sounds and smells, with street food being a definite must-try. Fir a break from the overflowing markets, order the local delicacy Pad Thai from Yord Pad Thai, for some heart warming rice noodles stir fried with shrimps.

Hua Hin: Som Tam Pu Ma from Som Tam Mae Boon Chuay

A trip to one of the most picturesque coastal beach towns will see you deep diving into the clear blue waters and getting up close and personal with the marine life. With stunning huts right on the crisp sand, you might want to open all the doors and watch the waves roll in rather than head out into the heat of the night. Make it a peaceful night-in accompanied with the best delicacy of the region – Som Tam Pu Ma, the fresh blue crab of Hua Hin gives a satisfying bite to the zesty sauce.

Chiang Mai: Khao Soi from Khao Soi Nimman

The city of temples, will see you up at the light of dawn to explore every spiritual palace that Chiang Mai has to offer. Amongst the mountains and jungles, you’ll find the sacred shining religious grounds and be awed…after a full day of exploring and discovering the ancient part of the city, you will more than have worked up an appetite. Don’t worry we have the best dish of the region for you, a steaming bowl of the Khao Soi – rich in flavours of curry and coconut milk. Great for when you need to sit back and relax in your room after all the exploration.

Phuket: Oh-Aew from Kopi De Phuket

Get your fill of night markets, exotic shows and dancing in Phuket. The energy buzzing through the air will keep you enthralled with the island, amongst the throngs of people and exotic animal spotting, make sure to taste the local sweet treat Oh-Aew. Order for pick up from Kopi De Phuket to try the best in town, this signature dessert will definitely give you the sugar kick needed to fuel your adventures.

Through the foodpanda website or via the new iOS and Android apps, customers can enter their area and view a curated list of restaurants serving their neighbourhood. Once they have found their meal of choice, they can place an order in the comfort of their home or office, paying online through foodpanda’s secure platform. The order is then carefully prepared by the restaurant, picked up by the foodpanda rider and delivered straight to their doorstep.

Find out more at http://www.FoodPanda.co.th.

“THE WISDOM of Thai Cuisine”, the guiding concept at R.Haan, has won the Bangkok restaurant a place at the Michelin table, with a prestigious star newly awarded in the 2019 Michelin Guide Bangkok.

The applause belongs to celebrity chef Chumpol Jangprai, whose kitchen magic has drawn legions of admirers since the restaurant opened eight months ago.

Chumpol’s allegiance to authentic Thai cuisine and his fine-dining presentations are backed up by an unwavering policy of “no imported ingredients”.

He focuses firmly on the “heart” of Thai cookery, as strictly prescribed in traditional recipes, adding twists only to the final touches on starters and desserts to improve the presentation at table.

The private dining room

“My aim is to make my customers happy. They come here, enjoy the food and have a great experience,” says Chumpol, who takes inspiration from the famous Thai proverb “There is fish in the water and rice in the fields”, denoting to fertile waters and land to which the people have such a strong bond.

“That’s why we only cook with Thai ingredients. The menu changes seasonally so we can use the best ingredients and the herbs and spices that are in abundance. R.Haan’s goal is to signify the global popularity of Thai food. The restaurant’s name itself means ‘food’.”

Today esteemed as a master of Thai cuisine, Chumpol has spent his life since age six learning, experimenting and developing recipes, including researching the best ingredients and their sources.

The restaurant is a partnership with Piti Bhirombhakdi, heir to the Singha Corp business and a fellow devotee of the innate spirit and charm of the cuisine of their homeland.

“When I was young I liked to do three things – pound chillies into paste, knead fish cakes into shape and spin the ingredients to make ice cream. All of it was good exercise and I got to eat free ice cream! So at this restaurant, you don’t skip the ice cream. I’m the expert!”

Every diner is given three different menus, each menu listing a nine-course meal of dishes in small portions. You can’t mix and match from one menu to another, so it’s a good idea to go with at least two friends. That way everyone gets to sample the different courses, just like Thai family-style sharing.

Regardless of the menu, accompanying the dishes are either steamed Hom Mali rice from Chiang Rai or Ubon Ratchathani or steamed brown rice of five types.

Dessert choices come with Thai fruit, petit fours and tea or coffee.

The first menu, Thai Samrub Eak (Bt2,612), boasts such rare treats and begins with Coconut-smoked homemade pork sausage, Spicy Thai salad with termite mushrooms from Sakhon Nakhon, and Asparagus and organic chicken liver.

Steamed Thai dumplings with banana shrimp

The Steamed dumpling with banana shrimp is lovely, as is Crispy rice vermicelli with sweet and sour sauce made from somsa (sour orange). This arrives in chive-and-coriander pastry shells.

The main courses are equally savoury, including the traditional rainy-season Free-range chicken in a sour turmeric consomee with fresh madan (the herb garcinia).

King river prawn is cooked according to a venerable curry recipe for gang run juan and perfectly blends three different shrimp pastes. Both the Salted sun-dried beef in fresh coconut curry and Stir-fried pork belly with red curry crispy pork are wonderful as well.

Each of the menus features a different type of nam prik (chilli dip) and they’re all great.

Naam Prik Lhong Rau

“Nam prik represents our food culture,” says Chumpol. “It has it’s own charms, but it’s characteristically served with steamed and fresh vegetables and meat. I recommend the Nam Prik Lhong Rau on the Royal Cuisine menu because it comes from a recipe from Suan Sunandha Palace.

“For Classic Cuisine, I highlight spicy crab-roe sauce with a dip of bird’s-eye chillies. And northern-style Nam Prik Aong is chopped kurobuta and tomato.”

The next Thai Samrub Tho menu (Bt2,412) opens with Sriracha pineapple topped with minced pork and Doi Kham (Royal Project) macadamia.

The appetisers include a spicy salad of Wild banana flower and charcoal-grilled frog, a Satay chicken curry puff and a Deep-fried river prawn cake.

Wild banana flower salad with grilled frog

The main courses are Tom Yam Kung and Masaman made with Kam Pang San beef and nine spices.

“No matter what the season, these two dishes are always on the menu,” Chumpol says. “To me, savoury-tangy massaman in particular represents true Thai taste because it’s difficult to make just right since it has seven different tastes blended together.

“And for dessert we will always have Pakdee mango with sticky rice and Coconut-milk ice cream. It’s the best!”

Pakdee mango with sticky rice and ice cream

The Thai Samrub Tri menu (Bt2,212) includes a fantastic Deep-fried fish cake with orchid ginger from Ko Kret district. Then there’s Isaan-style prawn salad with young tamarind leaves, Black chicken from Chiang Mai grilled in the southern manner after marinating in golae, and Deep-fried dill fish soup with puffball mushrooms.

Korat Wagyu beef spicy consomme

Highly recommend is Korat wagyu beef spicy consomme and Catfish curry with cumin leaves, as well as Steamed crab curry, which is interestingly served in a bamboo tube.

R.Haan is meanwhile contributing to a revival in interest in fine traditional Thai ceramics. Every dish is presented on handcrafted traditional tableware that was used in the palace during the Rattannakosin Period.

As winter arrives, Chumpol hints that there will be pla tu – short mackerel – swimming onto the menus from the Gulf of Thailand.

As for earning that Michelin star in such a short time, Chumpol calls it the result of a team effort but points out that they spent two years getting ready to open with the right “authentic Thai” concept.

“I’m proud of the Michelin star, and R.Haan will maintain the same high quality and keep our customers happy.”

DELICIOUS IT TRULY IS

R.Haan is at 131 Soi Sukhumvit 53 (Paidee-Madee) Klongtun Nua Wattana in Bangkok.

It’s open daily from 6 to 11pm.

A private room able to accommodate up to 20 guests is available.

Make reservation at (02) 059 0433-4 or (095) 141 5524.

 “My aspiration is to inspire with my modern three-dimensional aromatic cuisine,” says the chef. “The first dimension constitutes each individual product’s natural flavour. The second dimension describes how dishes are prepared. The third dimension represents the extensive range of the cuisine.”

In the first dimension, chef Buhner believes there is no flavour more intense or authentic than the pure flavour of each individual ingredient. This is highlighted in his venison dish as his “taste bomb”, where the jus is developed using the unadulterated juices of the meat, boiled down and vacuum-evaporated for its essence.

In the second dimension, the chef has a penchant for slow and low-temperature cooking, such as braising or sous-vide methods, rather than pan-searing, such as for fish fillets. He feels the relaxed approach in the kitchen allows for brilliance on each plate and brings out different aromas in the food.

His third dimension ensures his menu experience is like the composition of a finished symphony, rather than disparate courses playing contrasting tunes. He playfully arranges his plates to evoke emotions and create a dramatic sensuous experience. His resulting vibrant plated works of art stimulate the senses, with beauty, mouth-watering scent and mind-blowing taste.

At Jojo, he will begin with yoghurt foam, beetroot and apple, complemented by imperial caviar. Otoro tuna is then paired with wild cod, consomme and saffron. Next up, a mango gazpacho is topped with deep-sea cardinal prawns and venus shell abalone. A potato foam is served with savoruy curry ice cream, followed by etouffee pigeon and foie gras, which is married with the flavours of caramelised pumpkin juice, wild mustard and dandelion tips. In a rich exotic stock, tender venison is matched with red cabbage cream and a celery cream. To end on a sweet chocolate note, a liquid savarin of guanja lactee is served with cherries, mulled wine and puffed quinoa.

The four-course set lunch costs Bt2,900-plus and the seven-course set dinner goes for Bt4,900-plus.

The Sunday brunch is priced Bt2,850-plus.

For reservations, call (02) 207 7777 or visit http://www.StRegisBangkok.com.

 Montara Hospitality’s farm-to-table restaurant Pru at Trisara Phuket has earned a Michelin star the second Michelin Guide Bangkok, becoming the first and only restaurant in Phuket to do so.

The guide has expanded this year to cover the best dining venues in southern Phuket and Phang Nga provinces and in Bangkok’s neighbouring cities of Nonthaburi, Pathum Thani, Nakhon Pathom, Samut Sakhon and Samut Prakan.

Pru chef de cuisine Jim Ophorst is touted as an inspiring voice of change for elevating the farm-to-table movement in Thailand.

Ophorst, 29, is originally from the Netherlands and renowned for his imaginative cooking style and innovative techniques. In 2016 he joined Montara’s Trisara, where his raw talent and conviction inspired the conception of Pru. He was also twice a semi-finalist for S Pellegrino’s annual Young Chefs Award, in 2016 and 2017.

Pru’s culinary concept, “Plant, Raise, Understand”, stems from Ophorst and his team’s close relationship with local suppliers and farmers, as well as the opportunities to forage and discover new ingredients from the restaurant’s own farm, Pru Jampa.

The farm sits among beautiful lakes on whose banks herbs, organic vegetable gardens, free-range chickens and ducks are raised.

“I’m excited to discover new ingredients all the time because it pushes my creative boundaries,” says the chef. “We also want to strengthen the local farm community. This will yield better ingredients for better dishes at Pru. At the end, it’s all about the happiness in every angle – from the farmers to the restaurant team to the guests at our tables.”

In addition to Pru, Seafood at Trisara, which serves authentic southern Thai dishes based on treasured family heirloom recipes, was awarded a Michelin plate, the little red guide’s guarantee to a good meal.

Executive chef Kla Prakobkit presents a menu featuring local favourites made from scratch and showcasing produce that’s sustainably sourced.

“At Trisara, we see many guests return year after year, so we want to ensure that, with every visit, they have the opportunity to enjoy new dining experiences,” says Kla.

Pru is open for dinner from 6.30pm Monday through Saturday. Visit http://www.PruRestaurant.com.

Seafood is open daily from 6pm. Visit https://Trisara.com/dining-experiences-2-2.

NO ONE’S going to stumble by chance on Thai-food restaurant Jarn Kub Kao. It’s on a lane that zigzags across Vibhavadi Rangsit, Ratchadapisek and Lad Phrao roads. And yet it’s packed every lunch- and dinnertime with loyal customers who love the homey, cosy ambience as much as the cuisine.

Painted a remarkable mustard tone, the two-year-old restaurant occupies a renovated two-storey house on Vibhavadi Rangsit Soi 20. You can also get there from Ratchadapisek Soi 19 and Lad Phrao Soi 18.

The dining area is a humble gathering of wooden tables and chairs plus marble tables with grey sofas. On the walls are decorative plates from the May & Clay Ceramics Studio.

Most inviting of all is the inner area under a high ceiling that was created by removing part of the floor above. Tall windows let the natural light in. One wall features charming hand-drawn illustrations of the various dishes on offer.

Sisters Wimalin and Wilanda Ratanaporn worked at the Tourism Authority of Thailand and a marketing firm, respectively, before opening Jarn Kub Kao – the name is Thai for “plate” and “rice”. Wilanda and her husband Surakiat Thienthong lived in the building before it was renovated as a restaurant.

“It’s located in a soi but it’s surrounded by many offices, such as Thai Airways and Thai PBS,” says Wimalin. “Surakiat’s mother is a great cook, so we all agreed to make use of the building by opening a restaurant serving the dishes we usually cook at home.”

The menu is extensive, most of the dishes large enough for sharing. Many of the choices are from the Central region but there are also southern delicacies and Thai-Chinese selections.

Stir-fried Crabmeat with Yellow Chilli

“Southern food is becoming popular in Bangkok restaurants thanks to the strong flavours and well-balanced tastes,” Wimalin explains. “We get fresh meat from the legs of Surat Thani paddle crabs daily, so the freshness is guaranteed, as is their natural sweetness. And every dish is cooked to order.”

Gaeng Phu Bai Chaplu

Crabmeat appears in a multitude of dishes. For Bt380 you can have it stir-fried in yellow curry or with yellow chillies or black pepper. Well worth trying for the same price is Gaeng Phu Bai Chaplu, which involves a large amount of crabmeat in strong yellow curry cooked with aromatic chaplu leaves.

Bai Liang Pad Kai

Southern cuisine never feels complete without some Pad Gapi Goong (Bt180). The stink-beans are perfectly stir-fried with chillies and scented shrimp paste.

Other real deals are the comfort foods Bai Liang Pad Kai (stir-fried liang leaves with eggs) and Kua Kling Moo Sub (spicy dried and minced pork. Each of these is Bt140.

Goong Tod Sauce Makham

Another top seller is Goong Tod Sauce Makham (Bt450) – three large fried river prawns in sweet-and-sour tamarind sauce sprinkled with fried garlic and shallot.

Moo Shanghai

Health-conscious diners might hesitate over the signature dish of Moo Shanghai (braised pork belly in brown sauce, Bt250), but the soft texture and flavourful sauce ought to twist their arm. The juicy pork is slowly braised in coconut juice, brown sugar and soy sauce until tender and cut into three chunks per serving.

Pla Kem Nueng Moo Sab

Another fine choice is Pla Kem Nueng Moo Sub (Bt180) – steamed minced pork with salted fish, served with white turmeric and fresh seasonal vegetables such as cucumber and long beans. Lemon juice is presented separately if you want to tone down the saltiness.

Gluay Kai in syrup and coconut milk with coconut ice cream

The desserts include Gluay Kai, a banana in syrup and coconut milk with coconut ice cream (Bt90), Lod Chong (pandan-flavoured rice noodles in coconut milk and shaved ice, Bt45), and Chao Guay (black grass jelly in syrup and shaved ice, also Bt45).

There are also various flavours of Thong Dee-brand ice cream, carved to resemble the fruit that gives it the flavour, such as pineapple, durian, coconut, mango and dragon fruit. They’re Bt80 each.

Pineapple-and dragon-fruit-flavoured ice cream

A friend of Wimalin’s who graduated from Le Cordon Bleu Dusit Culinary School bakes the cakes at home – Chocolate Flourless Cake (Bt100 a slice), White Chocolate Cheesecake (Bt120) and Double Cheese Cheesecake (Bt130).

SENSATIONAL SISTER ACT

Jarn Kub Kao on Vibhavadi Rangsit Soi 20 is open daily except Monday from 11.30am to 10pm.

Call (098) 276 1161 or visit http://www.Facebook.com/jarnkubkao.

Inspired by the two-Michelin-star restaurant Ciel Bleu at the Hotel Okura Amsterdam, Elements has developed a reputation for finely prepared gourmet French cuisine with seasonal Japanese influences.

The restaurant’s wide selection of a-la-carte dishes is refreshed regularly to take full advantage of the freshest available produce from Thailand and carefully selected overseas markets.

“Receiving a Michelin star is a great honour for us,” says Edward Snoeks, the hotel’s general manager. “It’s the culmination of a fantastic 12 months for Elements, which began with recognition of the restaurant’s innovative dining experience. It’s wonderful that the restaurant has earned a Michelin star for the second year in a row and an affirmation of the skill and commitment of our culinary team in delivering dishes of a consistently high quality.”

Elements was ranked third by lifestyle magazine Thailand Tatler at its Best Restaurants Dining Guide Awards 2018 and recently earned a spot in BK Magazine’s Top Tables Bangkok 2018 listings.

“The recognition received from these respected publications reflects our commitment to enhancing the guest’s dining experience based on the spirit of kaizen, a key part of the company’s vision and mission,” Snoeks says.

The second edition of Michelin’s little red guide awards one star each to 23 restaurants, of which 13 are new recipients, and two stars to four establishments.

“Earning a Michelin star is a magnificent accolade for the restaurant and a testament to the hard work of our culinary team and front-of-house staff,” says executive chef Alvaro Roa. “We will continue to work closely with Ciel Bleu to share culinary savoir-faire and our entire team will continue to strive for excellence in all that we do.”

Elements is open from 6 to 10.30pm Tuesday through Saturday. Visit http://www.OkuraBangkok.com.

Siam Paragon offers crossconcept, popup series and meals prepared by top chefs including siblings Christian and Manuel Costardi who are famous for their modern take on risotto dishes. Customers can enjoy their dishes along with fine wines on November 16 and 17 at Amici on the ground floor of Siam Paragon. The fivecourse lunch paired with wine costs Bt3,000plus and the sixcourse dinner paired with wine goes for 4,700plus.

Michelin starred chef Fabrizio Fiorani, a pastry chef at Bulgari II Ristorante Tokyo, will demonstrate the art of making desserts which can also be enjoyed with fine wines on November 23 and 34 at Laduree Salon de The on M floor. A master class with afternoon tea costs Bt900plus and dessert dinner and wine is priced at Bt3,100plus.

For the first time, Shiseido Parlour, a popular cafe in Ginza of Tokyo, will open its popup shop at Siam Center under the concept of Absolute Siam. Here, customers can enjoy assorted desserts from Shiseido Parlour’s nine signature menus and a special dish made for Thailand called La Ganache Strawberry.

Meanwhile, Siam Discovery offers “Local Hero @ My Kitchen” at My Kitchen on the fourth floor. Every order of Bt300 or more on weekdays from 11am to noon, and from 3 to 5pm, get one of Local Heroes’ dishes from popular eateries such as fried pork by Jae Chong, Thaistyle vegetable dumpling from Talad Phlu, meat ball from Wat Jet, and pork satay from Tha Dindaeng.

There are also 30 exclusive dishes, desserts and beverages from the collaboration of many restaurants, cafe and bakeries located at the three malls, plus special privileges from Siam Commercial Bank.

For details, go to Facebook.com/onesiamofficial.