WITH 20 outlets opening across Hong Kong during the past three years attesting to its popularity, Cali-Mex Bar & Grill, a casual American-style Mexican food restaurant, has spread its wings and taken up residence in Bangkok with a first branch at the Holiday Inn on the corner of Sukhumvit Soi 22.

It blends the original concept of taqueria – a dining venue specialising in tacos and other Mexican food – with the Californian sports bar, making it a great venue for meet-ups with friends, after-work drinks and fun nights out.

With one brick wall painted with the word Hollywood and another wall bearing the legend Mexico, you’ll know immediately you’re in the right place. Diners can sit at bar stools and watch the bartenders or relax in other chairs and watch the sports showing on LED screens. It can accommodate some 100 customers, both indoors and out.

“We loved the staple Mexican dishes – tacos, nachos, quesadillas and burritos – but were totally sold on the Californian fresh, light and healthy take on Mexican cuisine,” writes Cali-Mex founder Jeffrey Moss in a press release, adding that the idea to open the restaurant was spawned while driving from North America to Mexico.

“The Californian food vibe added a tasty simplicity with an emphasis on quality farm produce. On the road, we decided to create the ultimate fast-food luxury experience and the Cali-Mex Bar & Grill idea was born.”

King Mega International (Thailand) is the brand’s franchisee here and aims to open 20 outlets within the next three years. The Silom and Sukhumvit Soi 11 branches will be launched next month and in September respectively and trendy Thonglor is the next stop.

“Bangkok is ideal for strategically placed Cali-Mex Bar & Grill venues. Considering the ever increasing tourist clientele plus local and expat residents who are always on the lookout for innovative, fresh new dining and bar hotspots, we tick all the boxes,” says country manager Mike Warde.

A paper menu that functions as a placemat divides the dishes into two sides. The left side offers typical American starters, burgers and grilled dishes like baked spinach and artichoke dip, double cheese burger, BBQ ribs and grilled salmon. On the right is the taqueria menu with such signature dishes as burrito, quesadilla, taco, nacho and lasagna. Many dishes are marked gluten-free and options for vegetarians and vegans are also available.

Snack Platter

Perfect for sharing is the Snack Platter (Bt599) boasting Cajun-seasoned chicken wings, grilled chorizo, tortilla corn chips, camembert cheese bites, avocado-based dip guacamole and green salad.

Tortilla Chips with four sauces in different spicy levels

Four spice levels of sauces are provided to give the plain tortilla chips a bit more flavour. The mild level is the green sauce known as salsa verde and the medium one is made from chipotle chilli. The hot one is bravo sauce and the super hot is diablo, made from a combination of jalepeno and small Thai chillies.

Chili Corn Carne 

Then there’s Chilli Con Carne (Bt299) – a stew of ground beef, black bean and salsa sauce topped with cheese and sour cream and served with tortilla chips.

Mexican favourite Quesadilla is available in half (Bt299) or full (Bt499) sizes and customers can choose their own meat stuffing of original chicken, grilled chicken or chipotle chilli-flavoured pulled pork. Pay an extra of Bt100 to get original Angus beef, barbacoa beef, Angus steak or Fisherman’s Wharf shrimp. Choices for vegetarians are mixed beans, spinach and mixed vegetables.

Grilled Chicken Quesadilla

“Our central kitchen has a machine imported from Mexico which can produce 900 pieces of tortilla flatbread an hour to meet our aim to open more outlets. Other ingredients are carefully picked from sustainable sources. There’s Norwegian salmon and Canadian lobster, cheeses come from San Francisco and France, avocado from Mexico and New Zealand, seafood from Vietnam, pork and chicken from local sources and vegetables from the Royal Projects,” says chef Pete Holmes.

 Chipotle Pulled Pork Tacos

With an order of Tacos (Bt299), customers can choose between soft or crispy texture and customised fillings and top the finished article with sour cream and pico de gallo, a salsa made from chopped tomato, onion, cilantro, salt, and lime juice.

Cajun-grilled Atlantic Salmon Fillet 

The grilled dishes have cajun-grilled Atlantic salmon fillet served with mango salsa, caramelised lemon and salad (Bt549) and Surf and Turf (Bt1,299 for 10 ounces or Bt1,699 for 14oz), rib eye steak and grilled Canadian lobster tail.

Surf and Turf

A special feature likely to go down a treat is the self-service, chilled beer taps available at five tables. Each is equipped with a screen that will record the quantity of beers you pour in millilitres. Draft beers of Asahi and Singha cost Bt0.298 and Bt0.26 per millilitre respectively.

Self-service table-top beer tap 

Signature cocktails include Mango Margarita (Bt269 per glass or Bt1,349 per pitcher) and Mojito (Bt229) made with rum, fresh lime, mint leaves and soda water.

And Cali-Mex isn’t simply a place to hang out at night. It also provides all-day breakfast including the Big American Breakfast (Bt399) with two eggs served with crispy bacon, chorizo, avocado, black beans and salsa, and Huevos Rancheros (Bt349) offering two cooked eggs on warm tortilla served with black beans and salsa.

Mango Margarita 

TACOS AND TORTILLAS

Cali-Mex Bar & Grill is on the ground floor of the Holiday Inn, the corner of Sukhumvit Soi 22 of Bangkok.

It’s open daily from 9am to 2am.

Call (02) 010 3135.

Diners can enjoy an international buffet at The Dining Room offering a seafood bar, assorted sushi and sashimi, a grill station, a salad and cheese bar, Thai cuisine and a variety of desserts alongside special items added to a wide selection of buffet items on August 11 and 12. The buffet costs Bt2,700plus per adult and Bt1,350 per child for both lunch and dinner.

On August 12 – Mother’s Day – Erawan Tea Room will present a variety of Thai cuisine and special food promotions from the four main regions of Thailand. There’s an all-you-can-eat menu with authentic Thai dishes from appetisers to desserts inclusive of refreshing drinks.

Highlights include khao tang na tung (rice crackers, minced pork, shrimp dip), yam som o (spicy pomelo salad, shrimp), Erawan khao phad (fried rice, crab meat, crab roe, chilli paste) Kai jiew nua pu (Thai omelette, crab meat) and a selection of desserts such as khao niew mamuang (mango, sticky rice), lord chong pheauk nam kati (pandan flavoured rice flour droplets, taro, iced coconut syrup) and many more.

On August 12, Spasso also has an Italian antipasto buffet with live food stations and a special menu selected by chef Roberto Parentela such as fine de claire oysters, marinated Tasmanian salmon fillet, homemade pasta spaghetti Alla Chitarra, gnocchetti and foie grasfilled ravioli.

The signature pizza arrives straight from a woodfired oven, and do not miss the slowroasted lamb rack with pumpkin puree, rocket and baby carrot, the baked pork “Polpettone”, smoked duck breast with orange, slowcooked veal loin with tuna mayonnaise as well as a variety of special desserts such as apple cake, bugie (Angel Wings) with Nutella, biscotti, strawberry Millefoglie and more. The lunch buffet costs Bt1,650plus for adults and Bt825plus for a child.

You can also celebrate Sunday brunch in grand style on Mother’s Day at Tables Grill with a special menu prepared by chef Hans Zahner. Pamper your taste buds with a gourmet brunch menu and an array of live station options including seafood dishes with lobster and oyster, a selection of unique cuts of meat, brunch classics and a room dedicated to desserts including homemade nitrogen ice cream.

A series of a la carte dishes can also be prepared and cooked to your preferences – such as the famous lobster thermidor.  In addition, guests can indulge in an extensive beverage selection including premium freeflowing LaurentPerrier, white and red wines, beers, soft drinks, mocktails, iced tea and mineral water.

The Sunday brunch is priced at Bt3,200plus per person (without alcohol) and Bt4,500plus with freeflow Laurent-Perrier champagne.

For reservations, call (02) 254 6250 or email restaurants.bangh@hyatt.com.

The young Frenchman, named the top patissier on the planet last month by “The World’s 50 Best Restaurants” list, is an Instagram superstar.

Videos of him slicing through the exquisite fake fruit he creates to reveal their tastebud-teasing interiors get millions of views on social media.

Millions more drool over images of his glossy hyper-realistic pears, apricots, lemons, peaches and even tomatoes, with Vogue — a magazine not known for its championing of high-calorie desserts — saying they “leave you wanting to lick the screen”.

“His fans cry, fall into his arms and demand autographs” and selfies, said the usually sober French daily Le Monde.

His work is pure “food porn”, it declared, with only a select few getting the chance to consummate their desire every day at the top Paris hotel where he works.

With high tea at Le Meurice featuring his cakes sometimes booked weeks in advance, Grolet opened a tiny boutique there in March.

Its shelves empty within hours every day.

His Rubik’s cube cake — which pivots just like the real thing — has become a cult on the fashionable Parisian dinner circuit, although at 170 euros ($200) for a cake for six, only those with the deep pockets can afford it.

Grolet has even made a blue, white and red version to celebrate France’s World Cup win earlier this month.

Like the members of the French football team, he is something of a working-class hero.

Eating with our eyes

The son of a hairdresser and truck driver from a small town near Saint-Etienne in central France, his moment of revelation came when he was only 13.

“A farmer gave me a basket of strawberries for helping him pick his crop and I made a strawberry tart with them for my grandfather,” who ran a small hotel nearby, he told AFP.

It went down so well that Grolet left school early to apprentice himself to the village baker.

“I would make bread all night so that I would be allowed to make the desserts at 11 in the morning. My reward was to be able to slice the apples and cover the tarts in strawberries.”

He later studied fine patisserie and began winning prizes before leaving to make his name in Paris aged 20. There he worked for the French gourmet food and delicatessen chain Fauchon, which eventually sent him to Beijing to help train its staff there.

It was also at Fauchon that he worked alongside Christophe Adam in its research laboratory, developing new recipes.

“It was every patissier’s dream,” he said, “trying new things every day.”

Like Adam, who has since founded L’Eclair de Genie, a chain in France and Japan, Grolet has been crowned French patissier of the year and hailed by macaroon guru Pierre Herme as “one of the most talented patissiers of his generation”.

‘Naked patisserie’

Grolet followed Adam to the exclusive Le Meurice, which is owned by the Sultan of Brunei. He now works there as pastry chef under celebrity cook Alain Ducasse, who urged him to “work even more on taste”.

“Visual beauty attracts the customer, but it is the taste that makes them come back,” said Grolet, who as a millennial himself knows that Generation Y eats with its eyes.

The fact that his creations are not overly sweet has also endeared him to the calorie-conscious beautiful people who queue every day outside his mini-boutique, the first of what Grolet hopes will be a handful across the world.

He began perfecting his extraordinarily delicate fruit six years ago, with their highly worked lifelike skins made from chocolate, with a mousse or marmalade interior made from the real fruit.

“The idea was to do away with the biscuit, the eggs, all the things whose taste doesn’t really do anything and to concentrate on the taste of the fruit,” Grolet told AFP.

It is what he calls “naked patisserie”.

His tarts have a similar hyper-natural edge, with fruit as finely cut as flower petals.

With more than a million followers on Instagram alone, Grolet is almost as savvy with his smartphone as his with his blowtorch.

“Making cakes is one thing but you have to know how to communicate. You cannot imagine how many photos I take before posting one,” he told AFP.

And not being in the country does not stop him creating. He keeps in constant contact with his laboratory at Le Meurice through WhatsApp.

“I draw and work even when I am on the plane, sending back everything that is in my head, and pictures of everything that I loved eating,” said the self-confessed “hyperactive” globetrotter.

The new “Afternoon Tea Reimagined” expands this popular English tradition by offering a more substantial selection of savoury and sweet items served course by course, rather than as a one-time tea set on the table.

“We wanted to upgrade and redefine our afternoon tea experience by adding even more elegance and sophistication. Our new weekend afternoon tea is a beautiful orchestration of five set courses served by our staff,” explained executive chef Stefan Trepp. “We have given this concept considerable thought and we have taken great care to create a balanced menu that offers variety, value, quality and enjoyment.”

“Afternoon Tea Reimagined” is a spectacular culinary journey presented in the hotel’s grand lobby and Hanuman Bar. The five-course tea consists of canapes, sandwiches, scones, mini eclairs and mignardises. The canapes include rice cracker with marinated duck, massaman peanut butter and sweet Thai garlic; crispy Thai tea roll; and mini honey with lime matcha cone. The finely-cut sandwiches include smoked salmon and crab rillettes with horseradish butter and lemon, pickled cucumber served with blinis and pumpernickel; and BBQ pork steamed bao with cilantro mayo.

The pastries and delicate desserts range from freshly baked scones served with raspberry preserves, passion fruit curd and clotted cream, a selection of mini eclairs to marshmallow, pralines and assorted macaroons.

“At Siam Kempinski Hotel Bangkok we recognise the importance of a well-spent week-end afternoon, especially for those who live and work amid the hustle and bustle of busy Bangkok. There is surely no better way to unwind than by enjoying Afternoon Tea Reimagined in the company of family and friends whilst at the same time sipping a cup of delicious aromatic tea,” Trepp continued. “We look forward to welcoming local and international culinary connoisseurs to savour this creative transformation of a fine afternoon tradition.”

Priced at Bt999-plus per person, “Afternoon Tea Reimagined” is available every weekend in September between 2pm and 5pm. A harpist will serenade guests with a tranquil background of musical entertainment every weekend afternoon.

Book a table at (02) 162 9000 or email: hanuman.siambangkok@kempinski.com.

Chinese Set menu A boasts Deep-fried Duck Spring Rolls, Sweet & Sour Pork with Lychee Sauce, Wok-Fried Tiger Prawns Szechwan Style and dessert and costs Bt1,690-net for two persons. Chinese Set menu B includes Roasted Duck Hong Kong Style, Deep-fried Soft Shell Crab with Dried Shredded Pork, Stir-Fried Beef Tenderloin with Black Pepper Sauce, Wok-Fried Scallop with XO Sauce and Chilled Mango Pudding and Banana Fritter in Honey Sauce and is priced at Bt1,990-net for two.

Book a table at (02) 307 8888 extension 1948-49.

Bountiful buffets

The Avani Atrium Bangkok Hotel’s Benihana restaurant marks His Majesty the King’s birthday with a holiday brunch buffet offering endless appetisers, gigantic sushi rolls and all-you-can-eat Normandy oysters. The buffet is available from July 27 to 30 from noon to 3pm and if you get a group of five together, you’ll only pay for four.

Reserve your seats at (02) 718 2000-1.

Great treats for mum

The St. Regis Bangkok celebrates Mother’s Day on Sunday, August 12 with brunch, lunch and afternoon tea experiences. Viu has a decadent lunch buffet spread and a lucky draw that starts at Bt2,850-plus including non-alcoholic beverages and the possibility to upgrade to a drinks package costing Bt990-plus or for an additional Bt2,100-plus a continuous flow of Perrier-Jouet Grand Brut. Lucky draw prizes include a one-night stay in a deluxe room, including breakfast for two; two Signature Sunday Brunch vouchers for two people, including the alcohol package; and two afternoon tea set vouchers, each for two people.

Find out more by calling (02) 207-7777.

Mediterranean marvels

Al Meroz Hotel on Ramkamhaeng Road offers ‘All You Can Eat @Barakat’, presenting an a la carte buffet of Mediterranean, Middle East, Japanese and Premium Steak served right at the table. Dishes include Roasted BBQ Chicken Wings, Baked Mussel White Sauce, Oyster Rocky Feller, Seafood Mixed Platter and Duck Breast Steak. The a la carte buffet is served at Barakat restaurant from Friday to Sunday between 2 and 10pm daily until September 2. The buffet is limited to one hour and 45 minutes and priced at Bt1,650 net.

For reservations, call (02) 136 8700 ext 4305.

Mooncake magic

Dusit Thani Bangkok celebrates the mid-Autumn festival with mooncakes filled with Lotus Seed, Custard, Mixed Nuts and Durian together with stars from the past – Black Sesame, Bird Nest, Honey Date Palm and the queen of them all – Truffle Chestnut. Prices start at Bt198 per piece and Bt 288 per piece for premium filling.

For more information, please call |(02) 200 9000.

The specific origins of the cocktail are disputed, but legend has it that it was popular among pirates – purely for medicinal purposes, so they said.

Novelist Ernest Hemingway made no such claim when he popularised the cocktail by downing gallons of it while in Havana and then writing about what happened next.

The classic ingredients are rum, lime, mint and sugarcane, but the Anantara Layan has come up with 25 variations.

With a nod to island escapism, the booze menu arrives as a “message in a bottle”. Guests can choose something vaguely local-sounding like the spicy Tom Yum and Larb Mojito or the fruity Mango and Pineapple Mojito.

A pragmatic choice is the Triojito, a sampler of three tipples. Or you can create your own with the DIY Mojito (using Champagne and premium rum is recommended).

The place has its own rum infused with lemongrass, ginger and butterfly-pea flowers that are marinated for two weeks to bring out the natural flavours.

Evoking the tastes and sounds of Cuba, the Mojito Factory invites travellers to enjoy sundowners while sprawled in comfy beanbags on the beach, with Latin beats as the soundtrack.

The Mojito Factory is open every day until 7 through October.

The Anantara Layan Phuket Resort also has the beachfront restaurant Sala Layan with all-day dining and Mediterranean specialities, the hillside restaurant Dee Plee’s for contemporary Thai fine dining, and the shoreline pool bar Breeze.

Also on offer are a Spice Spoons market trip and master classes in Thai cooking, plus in-room dining, and a barbecue with a personal chef and butler in any of several intimate settings.

Call (076) 317 200 or email fb.alay@anantara.com.

The Terrace@72 of Ramada Plaza Bangkok Menam Riverside has a special international buffet from August 10 to 13. Book a day in advance to get a free plate of Alaskan King Crab. The buffet costs Bt790-plus for lunch and Bt1,400-plus for dinner inclusive of free-flow soft drinks. Call (02) 688 1000 extension 80118.

The Glass House of Eastin Hotel Makkasan Bangkok has a “Mum Dines Free” lunch on August 12 for all those coming in a group of four adults or more. Also on offer is a dish of deep-fried seabass with mango spicy salad and a hand garland.

The lunch buffet will have a selection of river prawns, blue crab, oysters, NZ mussels and fish as well as grilled-to-order BBQ including lamb, beef, sirloin, chicken and sausages. There’s also international & Japanese fare and a dreamy dessert corner. It’s priced at Bt999 net per person. Call (02) 651 7600.

Royal Orchid Sheraton Hotel & Towers has a “Come 4 Pay 2” promotion for lunch and dinner buffet (adult’s rate) at Feast throughout August and offers mothers a free brunch and dinner on Mother’s Day itself when coming with 3 people.

The buffet is available for lunch from Monday to Saturday and for dinner from Sunday – Tuesday. Japanese gastronomic highlights make up the dinner buffet spread on Wednesday and Thursday while seafood makes its appearance on Friday and Saturday.

Prices are Bt790-plus per person for the international lunch buffet, Bt1,090-plus for the international dinner buffet, Bt1,250-plus for Japanese theme buffet, Bt1,400-plus for BBQ seafood buffet, and Bt2,000-plus for Sunday Brunch.

Call (02) 266 0123.

Bangkok Heightz, the restaurant and bar on the 39th floor of The Continent Hotel Bangkok, cooks up a dedicated tasting menu that can be served in classic sequence or family style. The carefully designed dishes focus on ingredients, flavour perfection and remain fully Thai yet with a modern take. Stay hydrated and refreshed with an unlimited amount of Thai herbal, fruit and flower juices. As a welcome drink go organic and taste Thailand’s first craft soda blending unique Thai fruits and botanicals. The weekend feast for the senses is celebrated every Friday and Saturday night with live Thai pop performances from 9pm to midnight.

The Thai dinner tasting menu starts with pandan wrapped chicken, vegetable spring roll, and shrimp cake served with plum sauce and follows up with a choice of tom yam goong, tom kha gai, beef massamun, pla rad prik, green curry, or soft shell crab with black pepper, all served with steamed jasmine rice and end-up with mango sticky rice or coconut icecream.

Prices are Bt999-plus per person for non-vegetarian and Bt699-plus including an organic welcome drink and a free flow of Thai herbal drinks, fruit juice or flower juice.

Special for Mother’s Day during August 10-12, every mother will get a return voucher and a signature welcome cocktail or mocktail called Khan Thong with a hand garland.

Call (02) 686 7000.

Up & Above and Yamazato, two restaurants of The Okura Prestige Bangkok, are offering special promotion for mothers.

Up & Above Restaurant offers a cornucopia of international and local delights for its special Sunday brunch including a salad bar, freshly shucked oysters, premium seafood on ice such as Maine lobster and giant Alaskan king crab, a wonderful selection of sushi and sashimi offerings, decadent caviar and smoked salmon, and the highlights of the brunch—a live Chinese corner serving delicious Peking duck, a Thai cooking station making favourites to order and carvery with succulent roast rack of lamb and tender roast sirloin of beef with Yorkshire pudding. To finish off, a selection of local and international artisanal cheeses are available served with dried figs, apricot compote, crackers and breads. Mum dines for free in groups of four (limited to one mother per table).

Yamazato also has a “Mum Dines Free” promotion in groups of four (limited to one mother per table) when ordering Okonomi Gozen during lunch or Icho Kaiseki for dinner.

Prices are Bt2,800-plus per person with soft drinks at Sunday brunch at Up & Above Restaurant and Bt800-plus for the Okonomi Gozen lunch and Bt2,500-plus for the Icho Kaiseki dinner, both at Yamazato.

Call (02) 687 9000.

FIVE-YEAR-OLD ITALIAN restaurant Sensi on Bangkok’s Narathiwat Ratchanakarin Soi 17 is under new management and has a fresh kitchen team revamping the menu, with the focus on the engaging “chef’s table” style of dining.

Set in a house in a soi quiet enough to make you forget about nearby bustling Sathorn, Sensi retains its homey feel indoors and out, but the way the tables are set establishes that you’re about to indulge in fine dining.

“There’s still an a-la-carte menu, but every table can be a chef’s table, letting the chef create a tailor-made meal for that ‘personal touch’ experience,” says Pierre Metz, one of the new co-owners as of the beginning of the year.

“We also offer seven- and nine-course carta bianca menus,’ he says, translating “carte blanche” into Italian. “That means the chef will offer innovative and surprising dishes to create an exciting culinary journey.”

Chef Stefano is seen at work in the kitchen.

New executive chef Stefano Merlo worked at Enoteca Pinchiorri in Japan and the triple-Michelin-star Le Calandre in Italy. In Bangkok he’s been in charge at JoJo at the St Regis and Rossini’s at the Sheraton Grande Sukhumvit.

At Sensi, the best place to watch him at work is sitting at the long table set out in front of the kitchen, which can seat up to 10 diners.

“I follow traditional Italian recipes, but the approach is a bit contemporary,” says Merlo, who hails from Padova, Italy, near Venice. “A lot of Thais visit Italy and when they come back they want the original flavours – the same way these dishes have always tasted. There is no fusion food here and you can always identify what it is you’re tasting.”

During my visit, Merlo offers both a-la-carte dishes and a few carta bianca surprises. Carta bianca costs Bt2,690 for seven courses and Bt3,490 for nine.

Seafood Tartare with Gin Lemon 

The first appetiser is Seafood Tartare with Gin Lemon – a scallop and a Sicilian red prawn marinated simply with extra virgin olive oil, salt and pepper. The gin lemon is freezing, as intended.

Beef Tartare 

The restaurant’s name alludes to the human senses, and the nose gets the biggest treat from the Beef Tartare. It has black-truffle shavings on top and rests on a bark sheet. The earthy aroma is wonderful. On the side is a steamed rolled-up napkin infused with spices and sprinkled with shards of cinnamon, star anise, lemon, orange and berry juniper.

“The idea,” says the chef, “is to wipe your hands with it so that when you grab a morsel of beef, you inhale the pleasant odour from your hands along with the distinctive smell of truffle.”

Beef Tongue and Salad 

Merlo says his Beef Tongue (Bt560) is a traditional northern Italian dish and typically enjoyed at Sunday family feasts. The tongue is boiled for about five hours and then dressed with a salsa verde of parsley emulsion and capers. It comes with a small salad in balsamic vinegar dressing.

Risotto Seafood 

The Risotto Seafood is delightfully colourful. The white plate is sprayed with black squid ink, yellow saffron and red beetroot and the rice is in shades of black from the squid ink, green from spring onion and orange from lobster bisque. A scallop and mussel and chunks of lobster and sea bass rest on top.

Cappelli alla Amatriciana 

The pasta and bread are made on the premises. Cappelli alla Amatriciana (Bt480) has the little hat-shaped noodles stuffed with a classic

Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, tomato and basil.

Steamed Sea Bass and Baby Zucchini

The Steamed Sea Bass is an arty entr้e presented on a white plate on which the outline of a fish has been drawn in squid ink. The fillet is seasoned with vanilla oil and capped with thin slices of baby zucchini arranged to resemble fish scales, with zucchini flowers forming the fin and tail. Seafood foam and baby zucchini confit on the side further enhance the flavourful adventure.

Turbot Fish and Seaweed 

In Turbot Fish and Seaweed, the fish fillet is wrapped in a sheet of wakame seaweed and draped with three strings of seaweed spaghetti, the turbot’s fins and orange sauce. You also get three morsels of potato puree under fried seaweed.

Venison Steak with Pomegranate Sauce 

The eyes are getting spoiled now. Venison Steak is the most visually stunning of all, with pomegranate sauce and beetroot puree engineered to look like blood splatters.

A fantastic meal can suitably end with Ravioli Creme Brulee, which is seasoned with blood-orange juice and jam.

Ravioli Creme Brulee

Co-owner Metz, who is also a founding partner in the Bangkok restaurants Appia and Peppina, says he’s next planning a “tavola” concept for Sensi – available only for four-seat tables Mondays through Thursdays. In Italy, he says, when Mama wants the kids at the dinner table, she hollers out, “Tavola!” (In other words, “Table! Now!”).

“The price is set for Bt4,000 per table for the food only and the meal will have surprise dishes. I want to show young people that good Italian food isn’t as expensive as they think. And, in the system we’re developing, the booking and payment can be done online.”

Also in the works is opening a deli in the small building next door to Sensi, which will sell the restaurant’s bread, pasta and sauces by day and become a wine bar by night.

TRADITION MEETS NOVELTY

Sensi is at Narathiwat Ratchanakarin Soi 17 Yaek 5 off Sathorn Road in Bangkok.

Dinner is served every night except Sunday from 5.30pm to 11.30pm.

Book a visit at (02) 676 4466 or http://www.SensiBangkok.com.

The pre-series C investment for Eatigo comes as TripAdvisor’s restaurants business unit and its subsidiary, TheFork, help expand Eatigo’s presence and services across the Asia Pacific region. On the heels of a successful entry into Hong Kong, the Philippines, Malaysia and India last year, Eatigo will use the funds to launch in several more markets and extend its product offering.

“Eatigo is excited to continue its strong relationship and collaboration with TripAdvisor. These new funds will be integral in allowing Eatigo to consolidate and extend the reach of our leadership and expertise in helping customers reserve the perfect table,” said Michael Cluzel, Eatigo’s chief executive officer and co-founder.

Available in six countries, Eatigo has over four million users and offers the largest inventory of discounted restaurants offers in the region, with more than 4,000 restaurant partners, from upscale hotels and fine-dining establishments to popular restaurant chains and neighbourhood budget eateries.

TripAdvisor Restaurants was established to better support the needs of diners and the 4.6 million restaurants listed on the travel site. TripAdvisor’s 2014 acquisition of its subsidiary, TheFork, provided the ideal complement to the site’s millions of restaurant listings by positioning it as an immediate online reservations leader in the dining and hospitality industry.

Today, TheFork operates out of 11 countries globally and supports reservation services for more than 50,000 restaurants. In the Asia Pacific region, TheFork operates the Dimmi brand in Australia.

“As we look to further our presence in the Asia Pacific region, we believe our latest strategic investment in Eatigo will continue to support a great business and strong management team,” said Bertrand Jelensperger, senior vice president of TripAdvisor Restaurants and founder of TheFork.

“TripAdvisor’s continued partnership with Eatigo will help us both better serve millions of diners and restaurant owners who are increasingly turning to online channels.”

Among the tasty treats are Chilli Cheese Burger (Bt435) and Chilli Cheese Fries (Bt175). The star ingredient of this delicious duo is Thai wagyu beef chilli, a special chilli recipe concocted by Dean & Deluca’s own chef. The inspiration behind these two dishes come the most exquisite chilli cheese burger and fries in Southern California where Dean & Deluca’s chef feasted during his university years.

Chipotle BBQ Pork Ribs (Bt485), meanwhile, is a hearty main dish perfect for sharing and consists of braised pork ribs that have been slow-cooked for three-and-a-half hours. The succulent meat is then glazed with slightly sweet and spicy chipotle BBQ sauce with chipotle pepper and coffee extract, and served with potato salad and Dean & Deluca’s signature coleslaw.

For a smaller main dish, opt for American BBQ Chicken Quarter (Bt275 for restaurants and Bt195 for cafes). The tender chicken is marinated overnight and laden with tangy and sweet BBQ sauce. It is accompanied with creamy potato salad, coleslaw, and mixed green salad (restaurants only).

From the beverage side, the barista team rolls out Iced Rocky Road Nutella Latte (Bt150) and Rocky Road Milkshake (Bt175). This must-try drink series boast an all-time favourite chocolate hazelnut spread Nutella, chewy toasted marshmallows and crunchy roasted almonds.

Or check out the Rocky Road Milkshake with 72-per-cent Dark Belgian Chocolate ice cream. The drinks are available only in medium size. Wrap up the meal with two divine desserts. Oreo Cheesecake (Bt145), a delicacy featuring cheesecake mousse, dark chocolate, oreo cookies and Chantilly cream.

For something a little more classic, try Apple Raspberry Crumble Cheesecake (Bt155) boasting key ingredients such as apple cinnamon, raspberry, crumble and cream cheese.

Beverages and desserts are available at all Dean & Deluca stores except Khao Yai and Suvarnabhumi Airport stores.