The restaurant will be given a vibrant Chinese theme, to celebrate a year of stability and continuity while offering magnificent lunch and dinner buffets. Live entertainment with a lion dance performance and a chance to win lucky draw prizes are among the highlights.

Guests can enjoy muchloved favourites alongside authentic Chinese dishes from a variety of regions, featuring Peking duck for lunch and suckling pig for dinner. Lunch is priced at Bt1,288plus per person, from noon to 2.30pm, while dinner is at Bt2,288plus per person, from 6 to 10pm.

Take a spot overlooking the Royal Bangkok Sports Club and city skyline beyond, while lunch is served. Sample the likes of braised fish maw soup with shitake mushrooms and crabmeat, Yu Sheng, fivespice roasted chicken, BBQ pork, Hong Kong style steamed fish, and stirfried prawns in black bean sauce, as well as a noodle and dessert station. Dinner includes doubleboiled chicken consomme, shrimp cream salad, chicken marinated in Chinese wine, duck in soy sauce, Singapore chilli lobster claw and Tang Yuan in a sweet ginger soup, as the sun sets over Bangkok.

Book your table at (02) 207 7777, email fb.bangkok@stregis.com or visit http://www.StRegisBangkok.com.

Guests will be treated to both the wonderful set menus created by executive chef Chow Wai Man and his team and a live guzheng performance. That’s at dinner on February 15 and both lunch and dinner on February 16.

Two set menus are available – Prosperity (Bt25,888-net per table of up to 10 guests) and Longevity (Bt29,888-net).

Chef Chow has conceived two wonderful lo hei (fish salad) dishes this year. Lo Hei Salmon (Bt1,288-net for two to four diners, Bt1,988 for five to 10) and Lo Hei Abalone and Salmon (Bt1,688 and Bt2,888).

Also available is a Chinese New Year Hamper Set (Bt5,988-net), which contain Lor Bak Go (pan-fried turnip cake), Ma Lai Go (steamed sponge cake) and Nian Gao (sweet sticky rice cake), among other items.

Hampers can also be prepared a-la-carte, with prices ranging from Bt388 to Bt688-net per item.

Exuberant dragon and lion dances will be presented on February 16 at 10.15am in the main entrance of the hotel’s Shangri-La Wing. The traditional ceremony is believed to bring good luck, prosperity and happiness.

Meanwhile in the Chocolate Boutique, executive pastry chef Claus Olsen pays homage to the Year of the Dog with New Year cupcakes in three flavour – bourbon vanilla, chocolate and red velvet.

They’re on sale until February 18.

For more information and reservations, call (02) 236 7777 or e-mail restaurants.slbk@shangri-la.com.

The Hanuman Bar offers a Sweet Romance Afternoon Tea set with rosewater and mango Battenberg cake, glazed passionfruit eclair, velvet pear Williams and praline bar, and macaron creme brulee. Savoury delights include manchego and quince paste red bread sandwich, and salmon and asparagus jalousie. Guest can choose their favourite coffee and tea blends from the extensive Ronnefeldt selection or sip on Chandon Brut sparkling wine or Louis Roederer Champagne. The afternoon tea is served daily from 2 to 5pm until the end of the month and costs Bt750-plus per person or Bt1,500-plus per couple.

On Valentine’s Day, Niche serves up “Just the Two of U” at Niche – an exclusive dinner with overnight luxury accommodation available for one couple only. With the table for two located in the romantic and enchanting setting of the garden cabana, one lucky couple will enjoy dinner beneath the stars with a private butler.

This amazingly romantic dinner, with live violin, includes an exclusive 10-course menu, one bottle of Louis Roederer Cristal Champagne, and one bottle of Chateau les Justices Cru Bourgeois 2005 Sauternes paired with the dessert.

This special package also includes a one-night stay in a luxury Suite at the Siam Kempinski Hotel Bangkok with breakfast and use of a Mercedes Benz S300 limousine roundtrip within the Bangkok metropolis. This prestige romantic dinner and accommodation is priced at Bt89,000-plus per couple.

The 10-course dinner menu features Majestic oysters from Ireland served with citrus and beetroot vinegar; tamarind-glazed foie gras with roasted pineapple compote and peanut brittle; seared giant Hokkaido scallop served with cauliflower cream and black truffle; pulled Wagyu beef rib with pickled mustard seeds, potato foam and rosemary dust, and Iberico baby lamb rack served with salted butter potato mash and homemade chimichurri. The dinner concludes in style with Valrhona chocolate surprise, confit kumquat and passionfruit cream served with pink Champagne ice-cream.

Niche also presents a five-course al fresco dinner by candlelight on the hotel’s lush green lawn priced at Bt3,900-plus per couple. This romantic occasion features six Fin de Claire oysters to share; tamarind glazed foie gras with roasted pineapple compote and peanut brittle; seared Hokkaido scallops served with cauliflower variations and truffle vinaigrette; a choice of either Wagyu beef medallion served with tagliata, parmesan arugula with balsamic and black pepper or snow fish fillet with olive baked, smoked tomato, capers and garlic.

For romantic couples seeking the ultimate in modern Thai cuisine, the ten-course Valentine’s Day menu, served with Louis Roederer Brut Premier Champagne, at the one-Michelin-star Sra Bua by Kiin Kiin meets all expectations. Menu highlights include hot and cold variations of the same dish such as warm red curry with lobster (for him) and frozen red curry with lobster (for her), and tom kha snow with mushrooms and pickled lemon (for him) and warm tom kha with baby corn and Chanterelle mushrooms (for her).

The dinner begins with oysters for two and concludes with cherries marinated with sticky rice for him and mango with sticky rice for her. The passionfruit souffle with sorbet is for him and the passionfruit with vanilla ice-cream in coconut dome for the ladies is served with red roses as the perfect conclusion. It costs Bt10,900-plus per couple.

Love reigns supreme at Brasserie Europa on Valentine’s Day when the restaurant presents a themed Valentine’s buffet dinner with special a la carte dishes included in the price for Bt1,900-plus per person. After the appetiser of Akami tuna carpaccio with herbal beetroot cream, pickled mustard, cucumber and apple relish, served at table for each couple, the à la carte main courses cooked to order include steamed snow fish served with burned watermelon, tomatoes confit and sweet basil yogurt sauce, and beef medallion with braised red cabbage, foie gras sauce and black truffles.

The international buffet features a tempting choice of Asian and Western dishes to suit all palates. To sweeten this special occasion the dessert counter will be decorated in pink with pink-themed desserts and ingredients.

Make your reservation at (02) 162 9000 or visit wwwKempinski.com/en/bangkok/siam-hotel

LE NORMANDIE, the French restaurant at the Mandarin Oriental Bangkok, has been receiving the highest accolades from global gourmets for six decades but it was only last two months, when the inaugural Michelin Guide Bangkok was launched, that it finally received the much-deserved recognition of two Michelin Stars.

Le Normandie opulent ambience

A recent visited to the restaurant underlined the superb food and service it has always delivered without the stars and while its Chef de Cuisine Arnaud Dunand Sauthier is delighted with the honour, he admits that he is feeling the pressure. “The bar is very high. My expectation was one star, so getting two stars right from the off is a major feat. But we’ll manage it,” he says with a friendly smile.

Le Normandie is the only French fine dining restaurant to receive this accolade and is among only three establishments in the city to receive Two Michelin stars. This year’s selection also awarded 14 restaurants one star and 35 restaurants a Bib Gourmand, though no establishment received the ultimate three star rating. Nonetheless, the introduction of a Michelin Guide for Bangkok has firmly cemented Thailand’s status as one of the world’s leading gastronomic hubs.

Chef Arnaud Dunand Sauthier

Sauthier took over the helm of Le Normandie in 2012, bringing with him more than 15 years of experience in a career that has seen him work with renowned culinary talents worldwide. His menu is inspired by his home region of Savoie in the French Alps and his signature dishes, among them “Caviar Oscietre et Oursin” – caviar, sea urchin and potato with champagne sauce, and “Pigeon Mieral de Bresse” – roasted pigeon, endive, pear and cocoa – speak volumes about his culinary identity.

The kitchen team

Le Normandie is perfect for both lunch and a romantic dinner offering magnificent views over the Chao Phraya River. When it opened in November 1958, the Tower Wing, now known as the Garden Wing, was regarded as an architectural masterpiece and was one of Thailand’s tallest buildings. Atop the building was Le Normandie Grill, a long opulent room featuring a Norman-style chimney piece topped by two rampant lions, the emblem of Normandy.

Caviar Oscletre Oursin

The restaurant underwent a complete transformation in 1969 and was renamed Le Normandie. In 2015, Le Normandie was rejuvenated with a contemporary interpretation of its original grandeur. The new interior preserves the classic elegance of one of Asia’s best-loved French restaurants and combines it with striking new features such as handcrafted chandeliers. A new wine cellar featuring top selections of both Old and New World wines, a customised dessert trolley and Mandarin Oriental, Bangkok’s legendary tableside service complete the fine dining experience.

Crabe Royal D’Alaska

Our meal starts with a basket of warm house-made breads of different textures and three canapes – Mediterranean sardine with olive oil and mayonnaise, foie gras with mango and coffee sauce, and Chiang Mai strawberry and beetroot Bourbon. Next is traditional soup from Savoie, the chef’s home, made with onion, cream, ham and cheese with sweet crispy potato.

Lunch continues with Crabe Royal D’Alaska, a light and refreshing cold dish blending the flavours of Alaskan King crab with fermented milk infused with chamomile and clementine. That’s followed by the famed Caviar Oscietre et Oursin, which explodes in the mouth as the smooth potato soup mixes with the saltiness of the caviar and the sweetness of the fresh sea urchin.

Turbot Sauvage de Bretagne – poached wild – caught turbot from Brittany – is served with root vegetables including turnip and radish, and a smoked tea Sabayon.

Pigeon Mieral de Bresse

Guests opting for the set lunch menu have a choice of main dishes between Agneau de Lait Dit ‘Allaiton’ – roasted milk-fed lamb with Jerusalem artichoke and black winter truffle – and the famed Pigeon Mieral de Bresse.

“I’d describe our style as contemporary and not traditional French, because we introduce some twists to the flavours,” Sauthier says. “We created the dish with the sea urchin two years ago because we’d been offering the same signature dish of cr่me brulee and caviar since 1980. It was not my recipe and I wanted to create my own dish using caviar. We experimented a lot and the sea urchin is now famous.”

Agneau de Lait Dit ‘Allaiton’

“The pigeon dish balances the bitterness of the meat and endive with the sweetness of pear. A lot of people who serve pigeon tend to opt for a sweet dish but I’m personally not keen. This way is perfect. We offer pigeon only during the winter time when the endives are perfect and introduce new dishes for the summer,” he adds.

“French cuisine involves two factors. The first is the product – and in France, we are fortunate to have very nice products. The second is the technique – the way the dish is cooked and finished.”

A MEMORABLE MEAL

Le Normandie is open Monday to Saturday from noon to 2pm and from 7 to 10pm.

Reservations are required. Call (02) 6599000 or email mobkk-restaurants@mohg.com

he price for a three-course set is Bt1,600, Bt2,000 for four-courses, Bt5,200 for five-courses and Bt6,200 for seven courses.

A full a-la-carte menu is also available with prices ranging from Bt4,400 to Bt6,300.

Blue Sky Bar and Dining features a fabulous four-course set dinner above the city lights. It starts with roasted pumpkin, goat cheese and Parma ham. A consomme with poached scallop is followed by Scottish salmon or Aussie beef tenderloin and there’s dessert with coffee or tea to finish. The price is Bt4,900-plus per couple including 2 glasses of sparkling wine.

Don Giovanni Restaurant creates a five-course Italian meal featuring lobster and foie gras, pasta, herb-roasted turbot fillet or duck breast in pumpkin cream and your choice of desserts and coffee or tea. It costs Bt4,999-plus per couple including 2 glasses of sparkling wine.

Hagi Restaurant offers Hotate, cold-water scallops from Japan prized for their firm texture and sweet flavour. For Valentine’s, Hagi features them in seared, grilled, or sushi dishes for two, with sake pairings, while Chatuchak Cafe Restaurant has a dinner and wine buffet from February 10 to 16 and lunch on February 17.

For reservations or more information, call (02) 541 1234 extension 4151.

The poolside City Terrace will offer a special set by chef Ashley T Coleman that starts with Fin de Claire Oysters, King Prawns and Iced Shrimp Cocktail, along with a couple of tantalising glasses of sparkling wine. This is followed by a Seafood Platter of Barbecued Boston Lobster, Seared Hokkaido Scallops, Charred King Crab and Tamarind Glazed River Prawns. For dessert, enjoy a delectable whipped Pavlova of fresh strawberries, blueberries and raspberries. It’s priced at Bt3,999-plus per couple.

At Diplomat Bar, lovers can enjoy a romantic rendezvous with an extraordinary Valentine’s Day Afternoon Tea that comes with a chocolate dipping pot with strawberries.

The Valentine’s Day Afternoon Tea also includes Salmon Herb Roulade, Asparagus, Egg and Truffle, Peppered Smoked Duck Breast, Red Heart Chocolates and Macarons, Glazed Red Velvet Heart, French Lemon Curd Tartlet, and Chocolate Dome with Chocolate Cream. It costs Bt790-plus per couple.

KiSara Japanese restaurant offers a special 8-course gourmet Lobster Lovers Valentine Dinner set menu, featuring the freshest Japanese produce. This gourmet experience will highlight delectable dishes of lobster, served on a single plate for sharing. Also featured are menu includes Canadian Lobster of Sashimi, Deep-fried Canadian Lobster’s Claw, Teppanyaki Canadian lobster with Japanese Lobster Sauce and more, The price is Bt5,888-plus for 2 persons.

Make your choice then book your table at (02) 690 9999 or email bkkci.info@conradhotels.com. Find out more at http://www.ConradHotels.com/bangkok or http://www.RelishBangkok.com.

At Blue Elephant Restaurant Bangkok, you are invited to delve into Spicy Barracuda freshly caught from the Thai Gulf; Bird’s Nest and Ginkgo Soup with a touch of Dong Quai (Chinese Angelica) from Doi Angkhang  -specially for her; to Love Drunken Prawns concocted with bird’s eye chilies, shrimp paste, black wild ginger amongst other herbs and a hint of rice whisky especially for him.

Offering an equally grand evening for the celebration of love and romance, Blue Elephant Restaurant Phuket’s slightly different five-course menu features such southern delicacies as freshly caught Southern Barracuda cooked with home0made Southern chilli paste served in Phuket-style rice crepe as one of the starters; Phuket-style Caramelised Pork – a five spiced braised pork belly blended with authentic Belgian Abbey Leffe Brown Beer as a main course; and of course the all-time-favourite Phuket Pineapple Fried Rice as accompaniment,..

The five-course “Aphrodisiac Thai Set Menu” is priced at Bt3,200-plus per person or Bt6,000-plus per couple.  Wine lovers can opt for wine pairing comprising the finest wines from Blue Elephant’s own wine cellars at Bt9,000-plus per couple.

A special Valentine’s gift for each couple is Blue Elephant’s own Cupid inspired pair of elephants with trunks romantically entwined – as a symbol of eternal love and harmony.

A vegetarian menu is available upon request.

For table bookings, call Blue Elephant Restaurant Bangkok at (02) 673 9353-8; and Blue Elephant Restaurant Phuket at (076)354 355-7 or email to cooking.school@blueelephant.com.

On February 16, you can tuck into seafood on ice, a live pasta station and a carving station serving succulent roast leg of lamb and marinated roast sea bass, Thai favourites, a sushi and sashimi counter, and Chinese delights including Peking duck and assorted dim sum.

Chinese specialities are also a highlight of the second Chinese New Year lunch on February 18. It is complemented by a wonderful assortment of brunch favourites such as freshly shucked oysters, Maine lobster, giant Alaskan king crab leg and Manila clams, foie gras, carving station, and a desserts station. Guests can also indulge in a new age sushi selection, home-made pastas and hearty main course dishes such as braised Kurobuta pork belly with a touch of soy and pan-fried sea bass and black mussels with sauteed capsicum. Another highlight is a selection of family-style made to order dishes that are also available a la carte.

The first Chinese New Year lunch on February 16 is served from noon to 3pm and is priced at Bt1,900-plus per person with soft drinks, Bt2,600-plus per person with free flow Prosecco and selected wines, local beers and cocktails, and Bt3,200-plus per person with free flow Champagne and selected wines, local beers and cocktails.

The second Chinese New Year lunch on February 18 is also served from noon to 3pm and is priced at Bt2,800-plus per person with soft drinks, Bt3,500-plus per person with free flow Prosecco and selected wines, local beers and cocktails, and Bt4,100-plus per person with free flow Champagne and selected wines, local beers and cocktails.

Book a table at (02) 687 9000 or email: upandabove@okurabangkok.com.

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

Starting in expansion efforts in Kuala Lumpur, the restaurant will be opening an elegant new outlet focusing on lifestyle dining and high-quality produce in a prime location in the Bangsar Shopping Centre – an upmarket lifestyle mall in KL’s exclusive Bangsar neighbourhood.

Coca Malaysia Sdn Bhd will be led by co-owners, Jannio Shun and Elizabeth Thea. The new eatery will seat approximately 100 and serve Thai-Cantonese cuisine, with along with Coca’s signature hot pot, creative stock broths specially made for Malaysia and regionally renowned super suki sauce. The focus will as usual be on the freshest ingredient including live seafood, premium beef and much more. The opening of the new restaurant marks its return to Malaysia following an absence of seven years, before which it had a presence in the country for 20 years, with the signature hot pot menu delighting diners in various locations, including KL Plaza and Petaling Jaya’s 1 Utama mall.

The company returns with a change of partnership and a new strategy to open in upmarket malls as well as free-standing restaurants – a strategy which has been very successful in markets such as Thailand, Singapore, Japan, Vietnam and Indonesia, over the last seven years.

“It’s great to be back,” said Trevor MacKenzie, managing director of Coca and Mango Tree Restaurants Worldwide. “We believe now is the perfect time to be returning to Malaysia. The market has changed since we were last here; typically, consumers are younger now, spending power has increased and we are confident the pork-free Coca Restaurant concept will appeal to millennials and young families seeking fresh cuisine and a social dining experience.”

With the launch of the new Coca Restaurant in KL, the chain will operate a collection of 24 outlets across Asia, including nine in Thailand, five in Vietnam, four in Indonesia, three in Singapore and two in Japan.

The group’s Malaysian portfolio is expected to reach at least four outlets in KL alone in the next three years. Coca and Mango Tree worldwide now has a global portfolio of 64 restaurants across its various brands.

IT’S RAISED an impressive Bt87.5 million to support the education of underprivileged kids over the last eight years and Gourmet One, organiser of the ninth edition of the Bangkok Chefs Charity dinner, will be hoping to nose that figure past the Bt100 million mark when it brings the high-profile event back to the Royal Ballroom of the Mandarin Oriental Bangkok on March 3.

The beneficiary of the funds, the Royal Patrol Police Schools under the patronage of Her Royal Highness Princess Maha Chakri Sirindhorn, recently opened the Bangkok Chef Charity Border Patrol Police School in Ban Mae Longtai, Omkoi District of Chiang Mai Province, where the 20 chefs involved in the programme led by Norbert Kostner of Mandarin Oriental Bangkok were on hand to welcome the Princess. In addition to supporting construction, the money has also been used for scholarships as well as purchasing books, school materials and sports equipment – in short everything these kids need for a fully rounded education.

Kostner, who has lived in Thailand for some 48 years and who serves as an adviser to the Royal Projects, was making his first trip to Omkoi District, which is so remote that it requires a full eight hours to drive the 320 kilometres from the city.

He was overcome by emotion at the opening of the school, telling XP, “It is difficult to describe my feelings but I am so pleased that these kids will have a future thanks to the gift of knowledge. Learning is very important. Without knowledge, they risk being taken advantage of. His Majesty the late King Rama IX and Princess Sirindhorn have done a wonderful job in initiating schooling in these remote areas as part of the royal projects. You can give people anything but if they don’t have knowledge, they can’t take care of themselves and their families. And we humans take pride in being able to take care of ourselves, we don’t want other people to take care of us. So it was fantastic to see how happy the children were with their new school. It was lovely to cook for them too, as they not only finished their plates but came back for more. I teased them, telling them they had already devoured double portions and they giggled in return, saying ‘a-roi’ (delicious). It made me so happy,” he said.

This year’s event will see 20 top chefs from 18 five-star hotels and Thai Airways International preparing a gourmet 10-course menu highlighting premium food products from around the world, Thailand included. They will use camellia seed oil from Pat-Pat and pesticide-free vegetables from Jan-Ka-Pak, two royal agricultural development projects under the Chaipattana Foundation at the Chakraband Pensiri Center for Plant Development at Tambon Pongpha in Chiang Rai’s Mae Sai District.

The foundation’s Bhakamol Rattaseri says that both royal projects are working hard to support long-term sustainability through top-quality products. “Our camellia seed oil is the result of Princess Sirindhorn’s tireless efforts to improve the wellbeing of everyone from consumers to farmers. She brought the seeds from China and gave them to the Centre for further experiments and development. The oil is known to have great health benefits and is not only cold pressed with a high level of unsaturated fats, but also has a high boiling point of 252 degrees Celsius, making it suitable for all types of cooking and food preparation,” she says.

Chefs Dominique Bugnand of Mandarin Oriental Bangkok and Richard Sawyer of the St. Regis Bangkok will be in charge of the canapes for next month’s dinner and will be serving up such tasty mouthfuls as Sangria scented watermelon, cured Manchego, Dublin Bay Prawn Cocktail, Siam Mary foam, smoked paprika, Citrus cured Scottish salmon, blue crab, avocado, and pink grapefruit.

Markus Zuck of Grand Hyatt Erawan Bangkok and Nathan Chilcott of Bangkok Marriott Hotel Sukhumvit will follow with a dish of Japanese scallop, lemon, red radish, fennel, and hairy basil.

Gael Lardiere of the Athenee Hotel joins Marc Erwin Cibrowiu of Shangri-La hotel in presenting a trio of lobster dishes on one plate –lobster mousse infused with lemongrass and kaffir lime leaves. lobster tartare with passion fruit sour cream and warm lobster medallion with beurre noisette, shaved fennel, baby carrot and smoked Thai dressing.

The meal will continue with Agasta soup with smoked Mascarpone, dried Belota, and preserved lemon prepared to perfection by Jan Van Dyk of Anantara Siam Bangkok and Antony Scholtmeyer of the Okura Prestige Bangkok.

Thai chefs Thitisorn Amatasin of the Sukhothai Bangkok and Somchai Deeying of Centara Grand Bangkok have come up with a fish course of which they are very proud. It boasts kata salmon filled with yuzu butter, a whole roasted tangerine, and smoked salmon dressed with a Thai style prik kluea and pomelo and citrus fennel jelly.

“I’m very proud to participate in this project, which is not only about raising money for a good cause but also showcases Thai ingredients to the world. It makes me so happy when our Western colleagues show interest in our dish and ask questions about the ingredients,” says Somchai.

Chefs Michael Hogan of Marriott Queen’s Park and Mark Hagenbach of Sofitel Bangkok Sukhumvit will present poached rougie foie gras in double black chicken with Thai mushroom broth, Iberico shavings, and Chinese Date Chutney. Gaetano Palumbo of Sheraton Grande Sukhumvit and Rolando Manesco of InterContinental Bangkok, meanwhile, go wild for pasta with home-made potato tortelli, goat cheese and celery, wild rocket sauce, and royal project mushrooms.

Philippe Gaudal of the Landmark Bangkok joins with Kevin B Thomson of JW Marriott Hotel Bangkok for a duck dish dubbed “Roots and Duck” that meldsroasted and pickled beetroot and radish with slowed cooked duck breast, horseradish cream, citrus dressing, tea oil, and the Egyptian condiment dukkah made from spices, nuts and herbs.

Kostner joins with fellow Mandarin Oriental Bangkok chef Dominique Bugnand for a dish of lamb roasted with ratatouille and zucchini wrapper, potato mille feuille and thyme.

The meal finishes with three desserts. Pisit Jinopong of the Dhara Dhevi in Chiang Mai will present his “Thep Sukhon white truffle sorbet” made with the white truffle successfully cultivated by the Chakraband Pensiri Centre

Chefs Philippe Keller of Dusit Thani Bangkok and Pierre Andre Hauss of Thai Airways International Plc will offer a sinfully rich ivory chocolate sphere matcha dusted dessert with a lychee and raspberry heart and Bourbon vanilla cream green tea oil. And last but certainly not least, Christophe Sapy also of the Mandarin Oriental Bangkok is creating a “Wheelbarrow Sweet Garden” of petits fours with chocolate, carrot and beetroot, candy jelly pebbles complete with chocolate soil and a mini spade.

“With such a wide variety of dishes, the wine pairing is extremely challenging,” says Nick Reitmeier, executive vice president, Central Food Retail, which is sponsoring the wine for the dinner.

“It’s hard to match a wine with three types of lobsters in one dish, but I think we have managed it.”

And in line with the spirit of the charity event, this year’s dinner will see the participation of 11 young and aspiring young chefs who will partner with their older and much more experienced confreres and learn from the pros.

PERFECTION ON A PLATE

– The 2018 Bangkok Chefs Charity Dinner takes place on March 3 at the Royal Ballroom of the Mandarin Oriental Bangkok.

– Seats cost Bt12,500 and there are 10 seats at each table.

– Advance reservation is recommended at (02) 4033388 extension 511 or (085) 1526857 or by mail to bcc@gourmet-one.com.

n All proceeds without any deductions will go straight to the Royal Patrol Police Schools under the patronage of HRH Princess Maha Chakri Sirindhorn.