Jim Thompson Restaurant and Wine Bar at Jim Thompson House, and Bombyx at Siam Paragon serves seasoned white fish stuffed into a flower shaped steamed flour paste called Chor Mali (Bt180) and follows up with main dishes designed for sharing including the healthy and colourful Khao Yam Pak Tai (Bt220). Pla Gra Phong Yang Sauce Saowarod (Bt320 ) is a nourishing dish in which the seabass is meticulously grilled with Jim Thompson’s sweet and sour passion fruit sauce and cooked to perfection. Last but not least, a rarely seen dish known as Gaeng Poo Bai Cha Kram (Bt450) is served to impress mothers. A spicy coconut milk-based soup, it’s simmered along with sea blite leaves and crab paddle-legs. Customers who spend a minimum of Bt2,500 per receipt will receive a complimentary honey and mulberry jam gift set from Jim Thompson Farm.

At Jim Thompson Restaurant and Lounge on Surawong Road, the special meal starts with bite-sized Chor Mali and Pomelo Salad – a pomelo-based hors d’oeuvre prepared with shrimps and herbs. Tom Yam Pla Ga Phong is a health-conscious dish with a kick from robust tom yum ingredients. Gaeng Massaman Kai is a must-have along with Pad Pak Ruammitr Hed Hom and nutritious two-toned steamed rice – white jasmine rice and purple jasberry rice. Firm and fluffy Pandan Cake is served rounds out the meal, which is priced at Bt699 meal and with that honey and mulberry jam gift set.

Reservations can be made at (02) 632 8100 for Jim Thompson Restaurant and Wine Bar as well as The Jim Thompson House; at (02) 129 4840 for BOMBYX; and at (02) 235 8932 for Jim Thompson Restaurant and Lounge on Surawong Road.

Owner of Berlin’s La Mano Verde and author of “Vegan: The Cookbook” – a comprehensive compendium of more than 450 vegan recipes – Jury hails from Toulouse in France. Now based in Los Angeles, he celebrates the positive benefits of pioneering plant-based, eco-conscious cuisine by bringing his creations to diners all over the world.

On Saturday evening, he will serve five dishes based on his innovative raw and vegan recipes, many of which are also gluten free, teamed with organic and biodynamic wines from around the world, selected by the resort’s in-house wine guru. Proving that healthy lifestyles needn’t require giving anything up or forgoing flavour, his creative cuisine opens the door to new eating habits. He emphasises a balance of taste, texture and colour in his cuisine, and his menu promises vibrant flavours and striking visual artistry.

The five-course dinner will start with Avocado, Coconut and Lime Gazpacho (raw). For this dish, Haas avocado is blended with coconut water and coconut pulp, cherry tomatoes, chilli, lemongrass, ginger and turmeric roots then topped with garden fresh mini cress, purple shiso and a cilantro coulis. It is paired with organic Giesen Estate Organic Sauvignon Blanc, Marlborough, New Zealand 2015.

Next up is Green Papaya, Fennel, Mint and Green Apple Salad featuring shredded green papaya, Granny Smith apple and fennel bulb is in a mint-lime dressing, topped with garden fresh sprout selection. It goes with organic wine: Domaine de la Cadette Bourgogne Vezelay La Chatelaine, Burgundy, France 2015.

Spiced Caponata and Emperor Rice (fusion) is next up. Here traditional Italian caponata is spiced with a mix of red and yellow curry, served with Chinese emperor black rice topped with hazelnut cream and toasted walnuts. The organic wine Olivier Riviere Gabaxo, Garnacha / Tempranillo, Rioja, Spain 2016 is chosen to bring out the flavour.

This is followed by Fettuccine with Caramelised Onions, Shiitake, Portobello and Vegan Feta Cheese. The pasta is served with stir-fried caramelised onions, spinach, shiitake and portobello mushrooms, topped with vegan feta cheese and vegan parmesan. It goes with organic wine Domaine de Bellevue Champ des Cailloux, IGP Loire Valley, France 2016.

The meal ends with Raw Mango, Lychee and Mangosteen Cheesecake. This three-layer raw cheesecake is made with fresh honey mangoes, lychee, coconut and cashew nut cream and a mangosteen glaze, topped with medjoul dates, pecan and dark chocolate crust. It is paired with biodynamic wine Domaine Zind Humbrecht, Gew?rztraminer, Alsace, France 2014.

The dinner costs Bt2,900-plus per person. For reservations, call (076) 317 200 or email fb.alay@anantara.com.

From Saturday to Monday (August 11–13), Eatigo users will be able to secure discounts between 30-50 per cent at participating restaurants and make lasting culinary memories with their loved ones.

“This year, we’ve selected over 20 restaurants from various cuisines such as Thai, Chinese, International Buffets and Western that can offer an exclusive 30-50 per cent discount during this holiday. We hope we can encourage more people to go out and treat their family to a special meal and spend quality time in a beautiful setting,” explains Filip Rakita, Eatigo Thailand Country Manager.

The special discounts will be available from August 11–13 for all Eatigo members. To let users plan ahead and guarantee guests get a table in their preferred venue, bookings are available two days prior to the reservation date.

“For such a special occasion, we want to make sure everything goes perfectly for our members. This is why we decided to open a two-day pre-booking period so both guests and restaurants can prepare in advance to make this day a success. After all, our mothers give us so much every day, they deserve nothing but the best on their special day,” says Rakita.

Bookings for Mother’s Day can be made as of today at the restaurants listed below.

–    Cafe De Blue

–    Atrium @ The Landmark Bangkok

–    Giorgio’s @ Royal Orchid Sheraton Hotel & Towers

–    Dynasty

–    Deven Chef Restaurant

–    Dressed @ Liberty Square

–     Dressed @ Mercury Ville

–    Day’ Li @ Zazz Urban Bangkok

–    ZOOK Bar @ Zazz Urban Bangkok

–    180 sky lounge Rooftop @ Grand Swiss Hotel

–    11th Avenue

–    De Tummour @ Gaysorn Village

–    The Cafe International Restaurant @ Windsor Suites Hotel

–    The Golden Palace @ Windsor Suites Hotel

–    Pizza Connection @ Windsor Suites Hotel

–    Station Cafe @ Prime Hotel

–    Heritage cafe @ Furama Chiang Mai

–    Xavadu Pub and restaurant @ Furama Chiang Mai

–    Eat Well Cafe @ Well Hotel

–    Why Here

–    Latest Recipe @ Le Meridien Chiang Mai

–    Bonnie Dolly’s

–    204 Bistro & Bar @ Swissotel Le Concorde Bangkok

–    Favola @ Le Meridien Suvarnabhumi, Bangkok Golf Resort & Spa

Created by Head Pastry Chef Gabriel Le Quang, the afternoon tea is inspired by the colours, shapes and textures of the life of the Mexican artist, Paired with scones, classic sandwiches and pastries, tea commences with a taste of Agua de Jamaica, the classic Mexican water flavoured with hibiscus typically sipped during the Mexican merienda (afternoon tea period).

The dishes include Corn sable with dulce de leche, combining the Mexican tastes of corn and the traditional dulce de leche, Margarita Baba, a classic baba with a Margarita twist using agave and tequila, Carrot Cake, decorated in Kahlo-esque style, Passion Fruit and Raspberry Eclair, inspired by Kahlo’s work, and Mexican Chocolate Tartelette, made with Mexican chocolate and garnished with delicate sugar flowers.

Guests can order hot chocolate or Mexican spiced hot chocolate instead of tea or coffee with their Afternoon Tea. The afternoon tea is priced at 39 GBP (Bt1,700) per person or 49 GBP (Bt2,143) with a glass of Irroy Champagne or a Traditional Margarita cocktail per person.

For the more indulging experience, a selection of tequila inspired cocktails is priced at 25 GBP a glass. There’s Maestro Dobel Silver (a superb double-distilled, pure and unaged sipping tequila with only water added to dilute it to drinking strength), Jose Cuervo Tradicional (a rare Reposado tequila produced each year in limited amount), Jose Cuervo Reserva de la Familia, a Tequila Extra Anejo so rich that it becomes difficult to distinguish it from other quality aged spirits, aged for a minimum of 3 years and Creyente Mezcal Joven, an artisanal joven Mezcal from Oaxaca, silky with notes of green, sweet fruit, and a gentle touch of smokiness.

Find out more at http://www.Lanesborough.com.

You can sample dishes prepared by top chefs, some who’ve won Michelin stars, sit in on a cooking class, listen to discussions about kitchen techniques and nutrition and even take in some live music.

It’s all part of the “Tastes of The World @ Central Bangkok” promotion.

“Our customers can indulge in a wide array of cuisine under the concept ‘Tasty Plates from Every Place’,” says managing director Barom Bhicharnchitr. “We’ve invested more than Bt10 million in this activity.”

The food outlets taking part include Yoo Fish Ball Yaowarat, Tae Mae Pu Dong, Yod Se Ice Cream, Flair the Espresso Bar and Power Balls by Kalamare.

On August 11 on the Level 2 Balcony, there’ll be music and fun activities from 2 to 7pm and then a mini-concert by Bell Supol.

On August 11 and 12, “Tempting Tasters” will feature cooking-show stars Dissakul “Tum” Prasitruangsuk and Thanapat “First” Suyao in a tasting session that anyone can join in free of charge.

TV teen idols will show their kitchen talents in the “Charity Celebrity Cook-in”.

On August 12, Sapol “Great” Assawamunkong and his mother will demonstrate how Iced Valrhona Cacao is made at the Letar Coffee Bar.

On August 13, Tay and New from the TV series “Kiss Me Again” will cook som tam the way it’s prepared at Som Tam Nua and auction off the tasty result, which will come with an autographed tote bag.

Proceeds from these last two activities go to the Tiang Chirathivat Foundation.

On Mother’s Day, for every Bt500 spent, you get a fridge magnet personalised with your photo.

But it’s the talented executive chefs who are the real stars of the campaign, including the Michelin-honoured chef at the Water Library and his fellow kitchen wizards from Japanese restaurant Hinata, Italian restaurant Peppina, ramen shop Ippudo and boat-noodle brand Thong Smith.

The Open House Co-living Space on Level 6 will host discussions among food experts.

On August 11 at 2pm, food stylist May Thanyalak will explain “How to style your party table like an expert”. On August 12 at 2, Savita Sresthaporn will offer healthy eating tips. On August 11 and 12 at noon, present your receipts at Open House to join a workshop on decoration cookies.

Those same days from 11 to 4, Bt500 spent at Eathai gets you into a workshop on making miniature desserts and flower garlands.

Suntharaporn will be performing on August 11 and 12 at 12.30pm and Chef Pongtawat “Ian” Chalermkittichai of Issaya Cooking Studio will conduct a cooking class.

Find out more at http://www.CentralEmbassy.com, (02) 119 7777 extension 2001 and the “centralembassy” page on Facebook.

AT L’ATELIER de Joel Robuchon Bangkok, executive chef Olivier Limousin changes the menu on a seasonal basis, cycling through the most popular dishes every two or three weeks. At the moment, you need to try La Saint-Jacques.

It’s a seared Hokkaido scallop served with lobster sauce and cauliflower that’s cooked “risotto-style”.

This item alone is worth the Michelin star awarded to the restaurant inside the towering MahaNakhon Building in downtown Bangkok.

L’Atelier de Joel Rubuchon feels intimate despite the stylish flourishes.

Limousin gets about 60 per cent of his ingredients from overseas, but the rest is local and superbly fresh. He’s been to the organic Royal Project farms in the North, from which he orders top-quality crayfish, chicken and coriander, plus peaches and avocados when they’re in season.

The appeal of the northern farms goes beyond quality, he says. The history of the Royal Project has deeply impressed him, and he’s an avid supporter. “The way people use the land is beautiful and very respectful to the earth,” he says.

From Brittany in France comes Dover sole, from the Pyrenees Mountains luscious lamb, from Sologne caviar, from Vendee quail and from Perigord black truffles. Limousin has his scallops and wagyu beef shipped from Japan, king crab from Alaska and iberico ham and olive oil from Spain.

All these precious pieces are assembled in a stylish open kitchen and presented at patrons’ tables and along the sushi bar.

Limousin says Joel Robonchon, the chef whose name the restaurant bears, introduced the open-kitchen concept to Europe in 2003, leaving mouths agape – and not from hunger. Until then, what happened in the kitchen had always been a secret. Now it’s like the kitchen at home and diners are welcome to stare and marvel.

At l’Atelier, which opened in 2014, guests can watch the kinetic activity, taste buds on high alert and appetites growing by the minute. What’s more, l’Atelier’s borrows the intimacy of a Japanese sushi bar and Spanish tapas bistro. It adds to the homey feel.

The three-course summer menu is appropriately light and colourful.

Pour Commencer includes foie gras in a reduction of aged port.

You begin with Pour Commencer (French for “to begin”) – a helping of royal foie gras in a reduction of aged port, thrillingly decorated with Parmesan foam.

The appetiser that follows is actually the first course. You can have either Le Saumon d’Ecosse – a crisply poached egg in delicate cream with smoked Scottish salmon – or L’Asperge Blanche, which is Vaucluse white asparagus with Iberico ham and veal jus.

There’s another choice in the main courses, but we’ve already recommended you go for La Saint-Jacques, the Hokkaido scallop and cauliflower, a vegetable on which Limousin seems overly keen, but he’s certainly made it magical, adding as a flourish a crispy cracker blackened with squid ink.

“We decided to use cauliflower instead of risotto rice because it’s in season at the Royal Project in Chiang Mai and is also very good for the health,” he says.

“We want to create more healthy dishes. Normally, risotto is quite heavy – creamy with butter and salt. But when we use cauliflower, we don’t need to use too much cheese or cream. It has very nice crunchy texture – I use only the tops. I think it’s a nice balance with the scallop.”

If you shun the scallop St-Jacques, your alternative is still a great one. L’Agneau is a lamb filet in a parsley crust amid a mousse of green peas and fresh herbs, including mint.

“In France, spring is the time for baby vegetables and the peas are in season until August,” Limousin says. “I like to make peas in muslin because it reminds of my mother’s cooking when I was a kid. And we use breadcrumbs to give it a crispy texture.”

For L’Agneau, the lamb is in a parsley crust.

All the breads and desserts are made on the premises. A dessert trolley makes the rounds with rum-soaked sponge cake, chocolate sachets, chocolate caramel tarts, sweet mango tarts with macadamia nuts, and more.

The summer menu hasn’t chased off the restaurant’s usual roster of popular dishes. There’s king crab and avocado roll and the delicately flavoured L’Ecrevises, which is roasted Royal Projects crayfish with various veggies.

The wine list covers the Old World and the New, with prices ranging from Bt1,200 into the hundreds of thousands. Ask about wines to pair with specific dishes. If you’d like to bring your own wine, the corkage fee is Bt1,500.

SUMMER DINING TREATS

>> L’Atelier de Joel Robuchon is in the MahaNakhon Building in Bangkok’s Silom area.

>. Lunch prices start at Bt950 for two courses, Bt1,400 for three and Bt1,950 for four. Wine is Bt680 for two glasses. Dishes from the a-la-carte menu cost Bt380 to Bt2,800.

>> The three-course summer menu is Bt2,950.

>> Dinner prices are Bt5,000 for five courses and Bt7,500 for seven.

>> Book a table at http://www.Robuchon-Bangkok.com or the “atelier.bkk” Facebook page or (02) 001 0698

Perfect pairings of food and drink make for a fantastic dining experience. As most of us already know, the right drink can enhance and the wrong one can ruin an entire meal.

Mekhong Elite Table – a campaign that focuses on pairing Thai food with Thai cocktails made from Thai spirits – is now back for its fourth edition and introducing three special cocktails made with the famous Thai whisky that complement dishes that are authentically Thai.

The launch event held recently at A Bar, the rooftop lounge of Bangkok Marriott Marquis Queen’s Park, saw a Mekhong Thai Sabai Cocktail paired with Mee Krob Goong Sa-er from Chim by Siam Wisdom, the Maha Cocktail matching Blue Elephant’s Five Coloured Duck and the unusually named My Father is a Great Farmer accompanying Khao Klook Prik Goong Prow from Sri Trat.

“We strongly believe that Thai spirits are just as full of flavour and unique as Thai food, which is loved all over the world. Thanks to their unique flavour profile, Thai spirits are perfect for creating outstanding cocktails. With this belief, we consistently promote Thai spirits not only on the domestic market, but also internationally. Mekhong Elite Table is one of our many marketing campaigns and draws on the finest bartenders and restaurants in Thailand to promote the art of Thai spirit pairing,” says Sansiri Yodmeungcharoen, assistant marketing director of Thai Beverage Marketing.

“Cocktails have become increasingly popular because of the wide variety of flavours and great taste. Stunning creations have been made using unique ingredients including Thai herbs, spices, and tropical fruits give them a truly Thai taste. Mekhong, with its long heritage of almost 80 years, captures the essence and uniqueness of Thai flavours, thanks to some of the key ingredients used such as sugar cane and glutinous rice, and the secret blend that infuses Thai herbs and spices into the spirit.

When used in Thai-inspired cocktails, Mekhong adds depth of flavour that makes cocktails a pleasure to drink as well as a perfect complement to several Thai dishes, taking the gastronomic experience to the next level,” she adds.

Successful food and drink pairing can get complicated, even more so when working with cocktails because the flavours are more complex. The new campaign lets local ingredients speak for themselves, with two leading bartenders, Kittipoom “Ponn” Karnmaitrejit and Suwitcha “Chacha” Singhsuwan creating unique cocktails using Mekhong and Thai ingredients paired with a variety of dishes created by three restaurants listed in the Michelin Guide Bangkok.

For its Mee Krob Goong Sa-er, Chim by Siam Wisdom uses citrons from Uthai Thani province in place of limes. Fresh shrimps are marinated in citron juice to tame its fishy taste. The juice is also used to give the sour flavour to the dish, adding a unique and authentic twist to this well-known appetiser. Mekhong Thai Sabai cocktail combines several local ingredients such as Rampai limes, which give a sour taste with a sweet hint. Faint fragrances of Thai herbs, mixed with the unique flavour of Mekhong spirit give this cocktail a pleasant taste.

Blue Elephant uses Nipa palm vinegar – an ancient wisdom of fermentation in Nakhon Si Thammarat – to create the five-flavoured sauce for its Five Coloured Duck and serves it with sticky rice from Chiang Rai. The dish showcases the south-meets-north charm by using ingredients from the southern and northern regions of Thailand. Maha Cocktail, which gets its sweet flavour and scent from Thai bananas, adds to the sour flavour of the Nipa palm vinegar.

Sri Trat’s Khao Klook Prik Goong Prow meanwhile is a rice dish made by mixing Thai rice with chilli paste. The spicy flavour comes from eastern spices and herbs, complementing the richness of shrimp oil and coconut. The rice is eaten with coal grilled tiger prawns glazed with coconut sauce. Kaffir lime leaves, lemongrass and ginger uplift the whole dish. It is served with a coconut-based curry also unique to the eastern region to balance the spiciness.

Fresh vegetables such as lotus stems, taro, and string beans are served with the dish. My Father is a Great Farmer cocktail balances the richness of shrimp oil in the rice dish with tomatoes without taking away from the integrity of the dish. Kombucha is used instead of citrus to keep the acidity of the cocktail at an appropriate level.

Perfect Parings

– The cocktails are available at all three restaurants through the end of September.

– Visit Chim by Siam Wisdom at https://guide.michelin.com/th/en/bangkok/chimbysiamwis¬dom/restaurant

– Visit Blue Elephant at https://guide.michelin.com/th/en/bangkok/blueelephant/restaurant

– Visit Sri Trat at https://guide.michelin.com/th/en/bangkok/sritrat/restaurant.

One of the most famous personalities in Sri Lanka, the renowned celebrity chef, TV host and restaurateur is the founder of some of Sri Lanka’s most successful restaurants and has won both accolades and awards. In 1995 he launched, Nihonbashi, which offers fine Japanese cuisine that uniquely mingles local ingredients with Japanese culinary artistry. Then in 2011, he launched the popular Ministry of Crab, an eatery dedicated to Sri Lanka’s world famous lagoon crabs.

Both restaurants bear the distinction of being the only names from Sri Lanka to have appeared on Asia’s 50 Best Restaurants List each year since 2015. Ministry of Crab ranked 29th on the list’s 2017 edition, with Nihonbashi at number 49.

Bringing his singular cooking talents to the kitchens of the Vertigo Too – Banyan Tree’s 60th-floor lounge and restaurant – he will be offering a four-course seafood menu featuring a selection of his signature crab and prawn dishes. At Bt3,800-plus per person, the menu features the highlight Pepper Crab, a sharing dish which makes ample use of the piquant corns; a creamy Crab Liver Pate on toast starter; the risotto-like Baked Crab; and Garlic Chilli Prawn cooked in olive oil.

His signature approach to cooking has put Sri Lanka on the world culinary map along with his masterful use of Japanese cooking philosophy, earned him the 2017 Business Today Passionate Award, as well as the (Japanese) Minister’s Award for Overseas Promotion of Japanese Food in 2014 for his contributions to Japanese culture. He has recently cooked for the World Gourmet Summit, Singapore; The Shard, London and The Hong Kong Jockey Club.

For reservations, call (02) 679 1200.

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From August 11 to 13, River Cafe & Terrace is offering an international themed buffet dinner in an al fresco setting alongside the Chao Phraya River. The restaurant will serve an array of cuisine from around the world, including salads, hot and cold canapes, a Japanese corner for sushi and sashimi, Thai dishes, a Chinese corner, carving and grill. A barbecue section will feature premium cuts, and there will be seafood, including prawns and sea bass, and an impressive dessert selection.

On August 11, the culinary team will bring recommended French cuisine and dessert to further enhance the international flavours. Highlights of French specialities include Escargot with Garlic Butter, Seared Foie Gras with Fig Compote and Crepes with Home-made Chocolate Sauce and Berries.

On Mother’s Day (August 12), in addition to the already extensive international buffet selection, the barbecue station will be highlighted to excite the little ones and kids will be able to work with the hotel’s chefs to make their own pizza.

On August 13, the dinner buffet will present an “Italian and Mediterranean Influence” theme. Highlights include Osso Bucco Gremolata, Provencale Ratatouille and an Italian cheese selection added to the superb international buffet dinner.

From August 11 to 13, mothers will enjoy complimentary buffet dinner when dining with a family of four people and more. The buffet costs Bt1,900-plus per person.

At Mei Jiang, Chinese cuisine executive chef Ball Yau and his team will present authentic Cantonese cuisine to delight the taste buds and cherish the spirit of beloved mothers and families. Treat mothers with the chef’s signature dishes, such as Double-boiled Sea Conch and Morel in Chicken Broth, Stir-fried Phuket Lobster with Egg White, Crab Coral and Green Asparagus and Roasted Crispy Chicken with Sesame and Sweetened Tofu Flower with Gingko and Water Chestnuts. The chef’s signature dishes are available for lunch and dinner.

Mothers and families will receive a surprise treat from the chef and enjoy a complimentary Peninsula Egg Custard Mooncake as dessert at Mei Jiang (one piece per person) from August 11 to 13. The a la carte menu starts at Bt500-plus per dish.

For reservations, call (02) 020 2888 or email diningpbk@peninsula.com.

FOR STEAK lovers who enjoy cooking their own juicy chunks of beef, this week’s visit to Bangkok by American celebrity chef was a Texas-sized blessing. Jay McCarthy came armed with tips on how to get the most out of meat.

McCarthy was in town as America’s Beef Ambassador, promoting US beef with a demonstration on how to select the most suitable cut and how to turn it into the perfect steak dinner at home.

He began by explaining that the US government grades beef in descending order of quality as either “Prime” (with the most marbling of fat), “Choice” or “Select”.

American chef McCarthy

Both the amount of marbling and the animal’s maturity are taken into account in predicting the tenderness, juiciness and flavour of the meat, McCarthy said.

Most restaurants in the US serve Choice or Prime despite the higher cost both to them and the customer, knowing these grades produce the best results.

For home cooking, Select beef from the supermarket is still great, he said, though it’s true that the more marbling, the more taste and juiciness.

“I know a lot of Thai people don’t like marbling because they think it’s just wasteful fat, but that’s what gives beef its flavour,” he said.

You choose the right grade of beef, your preferred cut, and then fire up the grill.

Wearing his signature cowboy hat, McCarthy fired up the grill and demonstrated how to cook Tomahawk and Rib Eye steaks the way it should be done at home.

First, he said, the meat has to be at room temperature – 15 to 18 degrees Celsius. “Don’t take it straight from the refrigerator and cook it because it cooks differently when it’s cold. At room temperature, it will cook more easily.”

McCarthy believes adding a little pepper and sea salt makes the meat tastier, and he advised against flipping the steak too often while it’s cooking. “Flip it when you see the juice pooling on top. Once you get the meat to the desired redness, it’s done.”

His final tip was perhaps the one the fewest home cooks know about. Once the meat is off the grill, he said, let it rest and cool for three or four minutes before you slice into it.

McCarthy said a robust beef like New York strip loin is probably best suited to spicy Thai cuisine because it’s so strongly flavoured.

Tomahawk steak is here to tempt.

“Squeezing lime or lemon over grilled steak will both add flavour and suit the Thai palate,” he said.

For Thai beef salad or a marinated and grilled dish, he recommended flank steak, which comes from the cow’s abdomen or lower chest.

“My mom has always cooked flank at home. It’s better value than New York strip loin and rib eye, which are more in demand and higher priced,” McCarthy said. He prefers strip steak because it’s a muscle that’s done little work and is thus tender.

Born in New York, raised in Jamaica and educated in Texas, the kitchen magician has earned accolades for his innovative style and won awards for his restaurants.

McCarthy appears often on cable television’s Food Network and on radio and is a much-sought-after food critic and judge. He spends much of the year consulting, teaching and lecturing at home and abroad.

McCarthy serves Tomahawk steak at a “Tasty America” promotion at Siam Paragon’s Gourmet Market.

His cooking demonstration helped kick off a “Tasty America” promotion organised by the US Department of Agriculture (USDA) office at the American embassy in Bangkok. It continues through Tuesday at the Gourmet Markets at Siam Paragon, EmQuartier and Emporuim.

The US exported $4 million worth of beef and beef products to Thailand last year – up 30 per cent from 2016 – according to the country’s agricultural attache, Paul Welcher. He credited the steady rise in demand to the meat’s high quality and tastiness.

The USDA says US beef is popular thanks to its uniform grading system, which gives consumers confidence in the meat’s quality and safety.