Anil Jaiswal, 35, makes egg rolls for a living, which he sells for Rs 100 a piece in Thamel, on a cart no larger than an ice cream trolley. On this cart is an old, greasy stove, a chopping board, a few egg cartons, some dough in a container, and a large plastic bag with vegetables—tomatoes, cabbage, green chillies, onions, carrots. This small cart is Jaiswal’s only means of income, with which he feeds his family of four.

Jaiswal, who has never been to school, migrated to Kathmandu from Rautahat some 13 years ago. He came to the Capital, like thousands others, to make a living. His father too had worked on Kathmandu’s streets all his life—selling and fixing kitchenware, which helped him scrape together a meagre income that was just enough to feed his family. Jaiswal had hoped that the city would be kinder to him than it was to his father. But he learned quickly that surviving in Kathmandu is not easy, especially for street vendors like Jaiswal, who have to tackle a host of challenges every day: inflated grocery prices, competition from neighbouring brick-and-mortar restaurants, and periodic, unwelcome visits by the Kathmandu Metropolitan City (KMC) officials.

“Only a few weeks ago, a group of KMC officials came in and seized seven carts at around 8:30 pm,” says Jaiswal. Such seized carts are transported and dumped at the Kathmandu Metro Police’s field office in Teku, where they are later auctioned off to the highest bidder.

Luckily, Jaiswal had already left for home that day. “The police come whenever they want,” he says. “Sometimes these big restaurants call them to disrupt our business. Whenever they come, they take away everything we have. Nowadays, only a courageous few stay after eight. We work in fear every day. But we come nonetheless; we have no alternative.”

Food vendors like Jaiswal are a fixture on Kathmandu’s streets. Over time, they have become vital to the culture of the city. The pani puri/chatpate dais and the momo and sekuwa carts are what make Kathmandu’s streets come alive. But to the government, particularly the KMC, they are seen as nothing more than an inconvenience.

For this reason, KMC authorities have tried to ‘purge’ the streets of these vendors, claiming that they are taking over the streets and creating chaos. What the authorities forget in their attempt to impose ‘order’ on the streets of Kathmandu is that these people are much like everyone else, trying to find a means to survive. But the Nepal government’s negligence in creating provisions that are amenable to its poorest makes us question whether its attitude towards its underprivileged is rooted in goodwill, or in dismissal and negligence.

Operating in the grey

KMC’s rules keep the vendors away from the streets during the day, but it has agreed in principle, with the Nepal Street Vendor’s Union (NEST), an organisation that advocates for the rights of street vendors, to let them set up shop after 7pm, after rush hour. This agreement has come into shape after the organisation held multiple dialogues with various government officials; however, nothing is on paper, say NEST officials. This gives the KMC leeway to swoop in whenever it pleases.

“These street vendors cannot just put up their carts on public property; it is against the law. We are just doing our duty by picking up their carts,” says KMC Chief Police Bishnu Prasad Joshi dismissively.

NEST, which was formed in 2003, has been working incessantly since its inception to organise and safeguard the occupational interests of street vendors, an issue the Nepali government has long avoided addressing. “We have been working to uplift the socio-economic status of street vendors for the past 15 years,” says Kumar Sapkota, president of NEST. “We have been pushing for the implementation of policies, for vendors to get licences, but to no avail.”

A decade ago, back in 2008, the association had submitted a memorandum to the Home Ministry through the District Administration Office, pressing their demands for the issuing of permits that would allow vendors to sell their wares after 5 pm; for the formation of a policy for vendors; and for the setting up of a social-security scheme. However, nothing has come of it as of yet.

“Just holding dialogues with government officials is not enough to protect vendors’ interests. To implement long-term contingency plans, there needs to be a unionised representation of street vendors from all over Nepal that will put the pressure on the government,” says Sapkota.

There is an estimated 100,000 street vendors (this number includes street vendors of all types) in 45 districts around the country, and around 30,000-40,000 in the valley, according to NEST. Only 20,000 are registered with NEST. “Most vendors are unaware that an organisation such as ours even exists. They don’t understand the legality of things; all they want is a means to fill their hungry stomachs,” he says.

Problems and resolutions

Back in 2014, during the tenure of Home Minister Bam Dev Gautam, after a series of agitated protests, the government did try to provide a temporary solution to the plight of street vendors: it designated temporary vending zones around Kathmandu, like Khulamanch, Tinkune ground, Kalanki and Balaju, where vendors could sell their services/products. However, the solution quickly fell apart, with the government blaming vendors for misusing the services available to them.

However, all these problems can easily be solved, only if the government chooses to. The benefits of legitimising these micro-enterprises are numerous. Take popular South Asian cities like Saigon, Delhi, Bali, among others. All these cities have a thriving—and legal—street food culture, which adds significantly to the economy of the place. In these cities, vendors are given permits and they are required to pay permit fees and taxes.

A model of this sort could easily be replicated in Nepal. This would not only add to the economy of the country, but also give the public quick, easy access to inexpensive food that is regulated by the government, under the Food Act. In India, for example, street food vendors need to be FSSAI registered and pay a certain monthly fee depending on their turnover or capacity. This guarantees safety for consumers.

Such measures would ultimately ensure an economically empowered population. Take, for example, Govinda Bhattarai, who runs a food truck in PepsiCola, earns roughly Rs 15,000-20,000 a day, and employs six young men. Bhattarai worked as a guard in Dubai for seven years before calling it quits to return to Nepal and do something on his own. With huge risk, and investment, he opened his food truck. To be on the safe side, he parks his vehicle on private property and pays a monthly rent of Rs 10,000 to the owners. He also pays a certain amount of money to the local community as part of an initiative to keep the vicinity clean. But because he does not have any paperwork that determines that his business is legitimate, he also has a constant fear of the police. If the police suddenly come to seize his livelihood, he has no one to turn to.

So, what is to be done?

“Kathmandu’s unstructured urbanisation and poor land-use zone designation is partly to be blamed for the haphazard way this issue of street vendors has been handled till date. But there are alternatives that the government can use,” says Sapkota.

For instance, the government could re-start the process of allocating special spaces to street vendors. It can assign certain spaces—small clearings not on the thoroughfares but on the quieter corners of streets—designated to street vendors to conduct their businesses.

For long-term, more sustainable measures, the government has to formulate policies that include the registration of street vendors as legal micro-business entities. “The vendors are ready to pay taxes to the government as well, if they are acknowledged as viable micro-businesses,” says Sapkota.

But unless the government acknowledges these issues and comes up with provisions that address the needs of the poor, vendors will continue to work in this grey area. And this atmosphere of constant fear will not only strip away the charm of Kathmandu’s streets, but also create a culture that allows malpractices to take place, and makes the poorest more susceptible to exploitation. For vendors like Jaiswal, whose egg rolls are his only livelihood, there are few alternatives to working on the streets.

SOUTH KOREA’S drinking culture of chimaek, the pairing of fried chicken and beer, is often portrayed through its popular drama series as the favourite comfort food of their leading characters. Given the love for all things Korean, it comes as no surprise that the trend has swept through many Southeast Asian countries and Thailand is certainly no exception.

The South Korean chain Chir Chir Fusion Chicken Factory known for its fusion take on the culture of chimaek recently opened its first outlet in Bangkok on the sixth floor of CentralWorld and offers more then 30 chicken dishes in different flavoured combinations.

You can have fried chicken with a variety of sauces like garlicky, sour and sweet, spicy, cream cheese and even whipped cream or have it cooked with pasta, Korean noodles, fried rice and tteok-bokki (stir-fried rice cake). A whole roasted chicken seasoned with BBQ sauce, rosemary or garlic is also offered for those preferring to lay off the fried dishes.

“I think Thai people like to eat chicken more than pork, beef and duck. We bring fried chicken in a variety of choices from the traditional way to fusion style. We don’t only offer chicken in different cuts, but also as half the bird and a whole one to share among friends and family members. We use only fresh, not frozen chicken and marinate it in the brand’s special sauces imported from South Korea to ensure consistency in flavour,” says Darren Tan, managing director of Chir Chir (Thailand).

In the eight years since it was launched, Chir Chir has opened 80 outlets in South Korea and 20 in China and has expanded to Singapore, Indonesia and Malaysia. Thailand is its most recent outlet.

Chir Chir – pronounced “chi-ruh chi-ruh” – gets its name from the sound of bubbling oil when the chicken hits a deep-fryer and embodies the dining culture of |chimaek that is a combination of “chi” for chicken and “maek” from maekju for beer.

Opened three months ago, the casual 175-sqm Bangkok outlet is decked out with comfy sofas – some in a semi-circular shape – with funky wall illustrations of chicken, faux eggshells, egg cartons, and chicken figurines adding a playful touch. It can accommodate about 100 diners.

“We use local chicken and each bird weighs 1.1 to 1.3 kilograms. This size is good for both deep frying and roasting as the meat will retain its juicy texture. The chicken is cooked to order and customers can expect to wait about 10 minutes to be served,” adds Tan, a Singaporean entrepreneur who holds the master franchise of the brand in Thailand.

Crispy Fried Wingettes

Chir Chir’s signature fried chicken is available in three varieties – crispy, garlicky and spicy and can be enjoyed in a choice of cuts ranging from drumette, wingette and boneless tender (Bt129-Bt149 for six pieces), half (Bt240-Bt260) and whole (Bt460-Bt490).

 Garlicky Chicken Tenders with a mug of Cream Beer

The chicken is marinated with house seasonings before being lightly battered and deep-fried. The outer layer is crispy but the inside remains soft and juicy. The original Crispy

Fried Chicken is served with salsa and honey mustard sauces while the Spicy Chicken is seasoned with a sticky sweet-and-spicy chilli sauce. The Garlicky Chicken is tossed with crispy garlic flakes and chopped spring onions.

 Kkan Pung King

The best-seller among Thai customers, according to Tan, is “Kkan Pung” (Bt260 for half, Bt490 whole), a dish of crispy fried boneless chicken and tteok-bokki in a spicy-and-sweet sauce served with a dipping of fondue cream.

Rose Cheese Chiqueen

Prepared tableside on a tabletop stove is Rose Cheese Chiqueen (Bt310 for half, Bt570 whole) featuring crispy fried chicken tenders in rosy mozzarella cream cheese, together with potato wedges and cherry tomatoes. The waiter pours the fondue over the chicken just as the cheese melts, making this a perfect dish for all cheese lovers.

Nest Snow

Another cheesy dish is Nest Snow (Bt310 for half, Bt570 whole) with spicy Cajun chicken tenders on a bed of rich cream cheese, sweet potato mash and broccoli and topped with freshly whipped cream and grated cheese.

Spicy BBQ Roasted Chicken (half)

The popular roasted choice comes with a spicy BBQ sauce (Bt310 for half, Bt570 whole) that is marinated for over 10 hours before oven roasting. It is served with soft-boiled egg, baked potato with sour cream and salsa sauce.

 Spicy Seafood Soup

Also well with trying is the Spicy Seafood Soup (Bt299), which boasts mussels, prawns, crayfish, and squid in a spicy clam-based broth.

 Honey Grape Salad

Dessert comes in the form of fruit salad. Honey Grape Salad (Bt259) offers chilled, sweet and seedless green grapes with walnuts, pine nuts and almonds dressed with ricotta and whipped cream. A baked tortilla drizzled with honey and garlic adds a crunchy touch.

To complement the chicken, Chir Chir offers a mug of Cream Beer (350ml/Bt169 and 650ml/Bt269), local draught beer crowned with freshly whipped cream for a bittersweet aftertaste. Drinkers love to make a moustache with the cream and post the results on their social media sites.

Mocktail of Passion Yellow Tok! Tok! 

Perfect to overcome the oiliness is a jug of Tok! Tok! available in both non-alcoholic (Bt239) and alcoholic (Bt339) servings in four flavours – passion fruit, berries, green grape and blue lemonade. A soda charger to fizz the drink is placed tableside when the order is placed.

Sparkling Blueberry

Other drink choices to wash down the meal are Sparkling Soda (Bt159) – a tall glass of fizzy soda water infused with either blueberry or passion fruit concentrate topped with lemon slices and sweet basil leaves.

CLUCKING CRAZY

Chir Chir Fusion Chicken Factory on the sixth floor of CentralWorld, Bangkok is open daily from 10.30am to 10pm.

Call (02) 252 2204 or visit http://www.Facebook.com/ChirChirThailand.

One of the best foods to pamper the heart is salmon.

Salmon is a fatty fish, full of omega3 fatty acids, and unless always eaten with a dollop of cream and instant mashed potatoes, is very unlikely to make you fat.

Studies have shown that those who indulge in fatty fish a few times a week have a significantly lower risk – by almost one half, compared to those who do not – of fatal heart disease. Aside from helping to keep the heart attack at bay, the omega3 fatty acids in salmon also play a vital part in lowering blood pressure and increasing “good” cholesterol or HDL.

Salmon has been enjoying a growing popularity in Thailand, although the fish is not caught or farmed here because the hot climate is not friendly to the fish.

Instead, every day, planes full of salmon fly in directly from Norway, the world’s leading expert in salmon production. The cold, clear waters of Norway make the fish plump and delicious, and in as little as 48 hours, the swimming fish will have found their way onto a sashimi platter at any high-street Japanese restaurants.

Salmon can also make you happy, as it is high in tryptophan, an amino acid that helps the body produce serotonin – a compound directly linked to happiness.

It’s good for the skin too, an important factor for the  selfie generation. And it promotes vision health, preventing dryeye conditions while packing B vitamins that helps repair DNA and vitamin D, which promotes skin cells growth and regeneration, creating a younger look.

And it’s not even hard to find: Thailand is the biggest importer of Norwegian Salmon in Southeast Asia, making this highquality beauty food readily available all around.

Enjoy the panoramic view of Khao Yai whiule feasting on the All American Breakfast Griddle (Bt395), Traditional Egg Benedict (Bt325), Smoked Duck Salad (Bt325), Metaiko Smoked Salmon Tagliolini (Bt325), Khao Yai Cheese Burger (Bt465) and Ham & Cheese Melt (Bt275).

A range of desserts are also available including Khao Yai Tropical Pancake/Waffle (Bt325) and Mixed Berries Pancake/Waffle (Bt295). You can team these sweet options with everything from espresso drinks to refreshing iced teas, New York sodas and smoothies. New on the menu this year and recommended by baristas is Espresso Citrus Tonic (Bt125), a thirst-quenching summer drink featuring Asian Blend espresso shot, a layer of bittersweet tonic, citrus juice and a slice of lemon and Mandarin orange as garnish.

The dinner brings together chef Henrik Yde Andersen of Kiin Kiin restaurant in Copenhagen, Denmark, and chef Ian Kittichai of Issaya Siamese Club restaurant in Bangkok to work with Sra Bua by Kiin Kiin’s head chef Chayawee Sutcharitchan.

“This collaborative dinner will highlight the magnificence of Thai gastronomy in a unique and exceptional way. The chefs will be adapting the popular concept at Sra Bua by Kiin Kiin, where guests witness the theatre-style performances of the chefs and their teams as they prepare each course,” explained Alex Pichel, general manager of Siam Kempinski Hotel Bangkok.

The chefs will each craft two-courses with live cooking demonstrations in front of the guests, as they choreograph different tastes through their dishes and creations with unique Thai flavours.

Menu highlights include raw cod fish with spicy marinated with Thai herbs, cod crackling and cod roe by chef Chayawee; Thai Kobe A5 pon-yang-kham beef, slow-roasted with Siamese cassia leaves and roasted chili-coconut by chef Ian; and coconut Morpf-Mehkong sugar cane – passion fruit “en surprise” with ginger kefir infused pineapple and southern yellow curry ice-cream, salted Amalfi and lemon meringue by chef Andersen.

The dinner is priced at Bt5,800-plus per person inclusive of wine pairing. For details, call (02) 162 9000 or visit http://www.SrabuaByKiinKiin.com.

Designed for 40 guests per night, chef Tam, the first winner of Top Chef Thailand reality TV culinary competition, will serve a sixcourse dinner featuring Duck larb terrine and chicken liver mousse with Khao Kum rice grilled flatbread, Thai Mackerel bushi fingerroot broth with cold eggnoodles and Blue swimming crab, white turmeric, and crab curry sauce.

The threenight event will also be joined by awardwining mixologist Vipop “Tor” Jinaphan and head bartender Chanchai “Boyd” Rodbamrung from Thaipioka Bar, who will create a special cocktail menu themed around exotic Thai flavours such as Niam – Kamquat, Phraya Old Fashioned, Tumeric Thai Tea and Ground Toasted Rice – Yogurt to compliment Chef Tam’s creations.

Dinner is priced at Bt3,500plus and is served from 6.30pm.

Make a reservation by calling (02) 126 8866 extension 1232 or visit http://www.SiamBangkok.Anantara.com.

THE KITCHEN Group continues its mission to nourish Bangkok diners on la cusina di mamma (Mom’s cooking), having already swaddled tummies in love at its rustic rotisserie Cocotte Farm Roast & Winery and the Mediterranean-inspired Pesca Mar & Terra Bistro.

Its newest restaurant, Mozza by Cocotte at the EmQuartier, specialises in the two most popular Italian dishes, pizza and pasta. There are in fact 11 different choices in pizza, from simple Neapolitan style with tomato sauce and mozzarella to the fancy lobster and bisque tomato sauce offering – and that’s a whole lobster.

Mozza by Cocotte offers Italian comfort food and a choice of indoor seating and sofas outside.

“The star at Cocotte is big tomahawk steak, while the classic Spanish rice dish paella satisfies the diners at Pesca,” says Julien Jourdan, the Kitchen Group’s marketing director. “At Mozza, it’s pizza, which is beloved by so many because it’s perfect for enjoying on your own or sharing among friends and family.”

The bistro has both indoor and outdoor dining areas, enough to seat about 100 people altogether. The inside has warm lighting, a patterned floor, wood and marble tables and chairs upholstered in deep blue material to evoke the vast Mediterranean.

Jourdan points out that the other two restaurants are standalone operations, whereas Mozza, located in a mall, has a design that “plays on authentic but warm ambience that people feel comfortable with.

“Our signature open kitchen adds a dynamic vibe and the round tables are best for sharing. The brick oven imported from Italy is another prominent structural highlight.”

Diners can browse a cheese station and make their selections from among many different kinds of Italian cheeses and cold cuts (Bt590 for three picks and Bt920 for five).

The chef’s choice goes into the Italian Board (Bt980) – three cheeses and three cold cuts – and another fine option is the Mozza’s Board (Bt1,490), with five of each.

The restaurant’s name of course refers to mozzarella, quite basic in taste yet a crucial ingredient in Italian cuisine. It goes well with anything, from salad to pizza to pasta and in fact is used in almost every dish prepared on the premises.

Burrata with Mango, Bell Pepper and Parma Ham 

If you really love mozzarella, order one of the Burrata dishes in which it forms the outer shell, holding a soft filling of stracciatella and cream.

Burrata with Mango, Bell Pepper and 24-month Parma Ham (Bt620) features diced ripe mango in sweet-and-sour sauce and slightly salty parma ham.

Eight-cheese Latteria pizza 

If you like your pizza cheesy, the Latteria (Bt560) contains eight kinds of cheese – gorgonzola, talegio, scamoza, fontina, asiago, provolone, ricotta and toma.

Familiar to Thais is Mangia Fuoco (Bt680), a slightly spicy and garlicky pizza redolent with chilli, nudja, ventricina and burrata and, yes, garlic. The fanciest pizza is Lupicante (Bt1,390), the one with the whole lobster, plus bisque tomato sauce, mozzarella and green peas.

Lupicante pizza

In addition to the usual pastas like bolognese and ricotta gnocchi, Jourdan suggests trying a non-mainstream dish – Trofie Tartufate (Bt790). It’s rarely found in any Bangkok Italian restaurant.

Trofie Tartufate 

“This authentic dish is made from a family recipe of our chef, Samuele Alvisi, whose hometown is Riolo Terme, near Bologna in northern Italy,” says Jourdan. “It’s cooked with beef cheek in a delicate and time-consuming process, along with sauteed mushrooms, parmesan and truffle shavings. It’s a nice combination.”

Caciucco

Jourdan knows that Thais love seafood, but few are acquainted with Caciucco (Bt1,290), an Italian-style stew of Maine lobster, mussels, clams, octopus and scallops served with home-made toasted garlic ciabatta.

Delizia al Limone 

For dessert, opt for a tangy and creamy Delizia al Limone (Bt290) – a ladyfinger biscuit on a bed of breadcrumbs topped with limoncello and lemon jelly.

Sitting next to the open kitchen is a bar whose proprietor will help pair drinks to your dishes. A great non-alcohol aperitif is Garden Berries, a shake of blackberry, raspberry and strawberry juice mixed with syrup and fresh lime. Another is Green Velvet, combining fresh spinach, celery, kiwi puree and fresh lime – healthy and good for detoxifying. Each costs Bt120.

Garden Berries and Green Velvet 

A nice cocktail aperitif is the Spritzy Spritzy, made with sparkling wine and grapefruit liquor. Presumed to aid digestion after the meal is the Tuscany Breeze, a mix of whisky, peach liquor, lime and raspberry syrup. Each of these costs Bt340.

Eighty per cent of the wines at Mozza are from Italy.

Tuscany Breeze cocktail

MAMA MIA!

Mozza by Cocotte is on the ground floor of the EmQuartier |in Bangkok and open daily |from 10 to 10.

Call (097) 004 0072 or visit http://www.Mozza-Bangkok.com.

Chef Nanang Prasetya Aditama of the hotel’s restaurant, Nimitr, joins forces with Tam Chudaree Debhakam, winner of the first Top Chef Thailand, to present a stunning dinner menu this Saturday and Sunday (September 29-30), offering seven courses that celebrate the flavours and ingredients of Indonesian and Thai cuisines.

Created on the philosophy of “Grown sustainably, crafted responsibly, to be eaten mindfully”, the dinner will start with a Salted Duck Egg Relish Bite served with Pickled Shallot and Holland Cucumber” and also include Soto Betawi, a curry soup with beef dumplings and crispy potatoes, and Pan-fried Threadfish with Winter Gourd, Thai Herbs, Clam Sauce, and Cha Plu Oil. The main course is Indonesian Rawon and Thai Wagyu Beef Tenderloin, braised beef with black nut, served with tempeh sambal, grilled greens, and tamarind sauce”.

“We want to bring exciting new tastes and experiences to diners at Nimitr. And it doesn’t get more interesting than refined Thai and Indonesian. Both Tam and I like being challenged as chefs and we can’t wait to showcase to our guests what we have put together for this menu,” says Nanang.

The exciting menu will be paired to specially selected Old and New World wines that are biodynamic, sustainable, natural, or organic.

Chef Nanang, 27, graduated in 2011 and worked all over Asia, including Bali, Bintan, and the Maldives. He joined 137 Pillars Suites & Residences Bangkok and was soon appointed Specialty Sous Chef at Nimitr where he is responsible for designing, overseeing, planning, and creating sensational, cutting-edge Oriental fare.

In 2017, he participated in the Thailand Ultimate Chef Challenge 2017, endorsed by The World Association of Chefs Society (WACS) to promote and recognise the skills and professionalism of both young and talented chefs in Thailand.

The youngest competitor, Tam Chudaree Debhakam, 25, won the first Top Chef Thailand in 2017. After the show she travelled around six different countries showcasing modern Thai cuisine. Before that she graduated from The International Culinary Centre in New York City. She then worked for Dan Barber at Blue Hill at Stone Barns, New York (currently number 11 on the World’s 50 Best restaurant list) for two years. With her background in farm driven cuisine combined with her knowledge in nutrition, Tam’s cooking focuses on organic, local Thai produce, with some traditional Thai flavours and modern American flair.

The Indonesian-Thai pop-up dinner will be held from 7pm and costs Bt3,500-plus (food only) per person and Bt 4,500-plus (with organic wine paring).

Book your table at (02) 079 7000.

Guests can enjoy a range of cocktails inspired both by Bowie’s life and his famous album “The Rise and Fall of Ziggy Stardust and the Spiders from Mars”, with each drink named after a lyric from the record.

Bars and beverages manager Fabio Spinetti, formerly of The Connaught, has worked collaboratively with the Ziggy’s bar team to create this unique menu. A believer in understated and classic cocktails, Spinetti’s varied menu caters to all tastes, and include carefully considered liqueurs and garnishes, all nodding to Bowie’s life and his eccentric character.

Highlights include Darkness and Disgrace that draws inspiration from several classic cocktails, namely the Rum Flip and Espresso Martini. The combination of dark rum, tawny port, coffee liqueur, sugar syrup and egg yolk creates a light and creamy drink, perfect for finishing off dinner or to start the night ahead.

Animal Grace is blended with leftover orange skins, orange juice and Chardonnay vinegar then mixed with tequila, Ancho Reyes (a spicy liqueur), apricot liqueur, agave syrup, lime juice and soda water. Finished with an orange and chilli crusted rim, this makes a spicy yet refreshing serve.

Inspired by the ’70s classic Pina Colada, Tiger on Vaseline is a mixture of Cachaca, Tanaka spiced rum, roasted pineapple juice and lime juice. The drink is then topped with a home-made coconut and white chocolate foam, finishing on a sweet and tropical note.

Femme Fatale has been created with Bowie’s love of martinis in mind. Linked with the restaurant’s extensive range of sushi, it uses Japanese liqueur sake and French aperitif Byrrh (a sweet vermouth), and is garnished with a delicate rose petal floating on top.

Find out more at http://laurentatcaferoyal.com/ziggys/.

He’ll be in charge of the Sunday brunch at the restaurant Viu on November 4 and 11. It costs Bt3,200.

He’ll also be presenting his “Simply Scandinavian” eight-course degustation menu (Bt3,900) at Viu and a three-course set lunch (Bt2,800) at the restaurant Jojo from November 5 to 10.

And throughout November, he’ll be contributing to the St Regis Afternoon Tea, daily from 2.30 to 5pmin the Lounge and at the St Regis Bar. It costs Bt1,800 for two.

Swedish musicians will be performing while diners enjoy the feasts at Viu and Jojo.

“I’m really honoured and moved by this chance to cook in the country of my birth,” Sayan says. “My wish is to infuse Scandinavian flavours with the very sophisticated and brilliant food culture of Thailand.”

On the dinner menu at Jojo will be lightly grilled prawns in nasturtium leaves; tartar of flash-grilled dry-aged beef, emulsified oysters and seaweed crisps; mushroom and grain porridge with aged butter and yuba; soft-shell crab cooked over glowing embers with organic waste-XO; and celeriac petals and white truffle.

The lunch at Jojo will feature garden salad, buttermilk fromage blanc and a poached pullet egg, followed by black garlic pigeon, Nordic “five spice” potato and herb bundles, and finishing with autumn leaves and frozen sunchokes (Jerusalem artichokes) and grilled apple tea.

Advance reservations are recommended at (02) 207 7777, fb.bangkok@stregis.com or http://www.StRegisBangkok.com.

A household name in Sweden, Sayan Isaksson was born in Thailand and adopted at age three months by Swedish parents. He opened Esperanto in Stockholm in 2005 and it earned a Michelin star two years later, retaining it annually until the restaurant closed earlier this year.