Diners will enjoy exciting cross-cultural flavours as the series showcases delectable dining creations of 3 talented chefs that go beyond cultural boundaries.

Chef Sandro of Bangkok’s much-loved Spanish restaurant, Uno Mass kicks off the culinary journey on November 9 serving up 10-course tapas tasting menu with the finest Spanish wines. These miniature culinary delights cater to all palates, with some of the most emblematic dishes Spain has to offer – each bursting with rich flavors and sharp contrasts for which the cuisine is famous.

The special dinner menu includes such delicacies as El pulpo – grilled Galician octopus served with chipotle and aioli saffron sauce; Bomba de la barceloneta – Wagyu beef croquette, spicy sauce, aioli; the traditional Catalan-style Cannelloni served with truffle béchamel; and the delicate Crema batalana – Catalan cream served with salted caramel ice-cream and orange coulis.

Dinner will be served from 7 to 10pm.

The menu was created by senior head chef Chayawee Sutcharitchan in collaboration with chef Henrik Yde-Andersen from Copenhagen’s Kiin Kiin restaurant.

The set menu comprises eight courses, beginning with tantalising bites of “street food”. The set dinner also features tom yam served with prawn crackers and Thai taco, scallop ceviche with ginger and yuzu sorbet, tom kha with wild mushrooms and truffle, yellow crab curry, Wagyu beef served with soy sesame butter and baked rice with five spices.

“This amazing dinner concludes perfectly with an enchanting dessert – orange cake with passionfruit foam and kumquat served with vanilla ice cream – as my special surprise,” said chef Chayawee Sutcharitchan.

The Journey is crafted with care and precision to bring out distinctive Thai flavours in each dish with daring playful flavours and elements of the Winter Journey set menu are crafted and choreographed with care and precision to bring out the distinctive Thai flavours in each dish using daring combinations.

Sra Bua by Kiin Kiin is open daily for lunch from noon to 3pm (last order at 2.30pm) and again for dinner from 6pm to midnight. The last order for the Journey menu will be taken at 9pm.

Loy Krathong falls on the night of the full moon in the 12th lunar month of the Thai calendar. This year, it takes place on November 11. The ‘krathong’ is a floating basket, often made with banana leaves and filled with flowers. These are sent down the river or floated on water to give thanks for the rains and water.

Spice Market head chef Warinthorn Sumrithphon marks this graceful occasion with an authentic Thai buffet dinner featuring a range of appetisers and main courses that include “Tom Yam Goong Yod Maprow”- spicy prawn soup, mushrooms, palm heart coconut, “Kaow Soy Gai Krob”  – Northern Style egg Noodles, curry, chicken and ‘Gaeng Kua Gluay Mooyang’ – red curry with raw banana and grilled pork in coconut milk. Make the evening even more memorable by making a wish and float  your own Krathong at the hotel’s specially decorated venue. Thai buffet dinner is priced at Bt1,299-plus.

Spice Market is located on the 1st floor, Anantara Siam Bangkok Hotel (BTS Ratchadamri) and dinner will be served from  6 to 10.30pm. Make a reservation at (02) 126 8866

Diners can enjoy a choice of three, four or five courses, with or without wine pairings carefully chosen by Italasia Wines.

Chef Gianni works his culinary magic at La Fiorida in Mantello, Lombardy, close to the Italian-Swiss border. He is known for skillfully combining tradition with innovation, and for his love of seasonal locally sourced ingredients at the one Michelin star restaurant.

The highlights of his dinner menu at Rossini’s will include appetisers of fermented turnip with onion, spinach extraction, celery and lemon gel, or beef tripe, snails and caviar. Gianni will also serve 30 sensations of minestrone, and risotto of carnaroli rice, red prawns and coffee powder.

Main course dishes will include toothfish with sour butter cream and vegetable caviar, and milk veal fillet with mixed vegetables and edible flowers. The Michelin star dinner at Rossini’s will end with a dessert of panna cotta with hay lemon sorbet meringues and licorice, or pumpkin parfait, caramelised walnuts and balsamic vinegar.

Rossini’s is the recipient of L’Assiette Michelin, the Michelin Plate, a new worldwide designation included in the renowned Michelin Guide that indicates a “restaurant where the inspectors discovered quality food”.

Sandoval had made a highly successful debut last year. “We’re so thrilled to be collaborating with chef Noah Sandoval to bring this truly special two Michelin-starred dining experience to our discerning guests in Phuket,” says Sri Panwa’s managing director Vorasit “Wan” Issara. “The quality of contemporary American cuisine chef Sandoval wowed us with last year is unlike any experience one can find in this part of Thailand. To once again bring a chef of this calibre to Sri Panwa is a once-in-a-lifetime experience.”

Oriole was awarded two Michelin stars in the restaurant’s first eligible year and has retained two stars each successive year since opening. Sandoval was recognised as a Food & Wine Best New Chef, received three semi-finalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune.

The restaurant has also garnered critical acclaim and earned A-star reviews from the Chicago Tribune and Chicago magazine.

“I’m excited to come back to Phuket and showcase some of Oriole’s signature dishes at Sri Panwa,” said Sandoval “The guests were such a pleasure to cook for and I’m looking forward to incorporating incredible Thai local ingredients.”

Available at Baba Soul Food at Sri Panwa for dinner for two days only — on November 15-16 — the guests will witness Sandoval’s endless creativity and flawless execution. The six-course tasting menu dinner will start at 6pm, featuring some of the finest local and imported ingredients, combined with Sandoval’s philosophy: “No tricks. Just imagination, sweat and an intimate understanding of flavour.”

This six-course tasting menu is available at Bt5,900 (approx US$195) per person (excluding drinks). Additional Bt2,888 for wine pairing experience, Bt3,888 for premium wine pairing. Seating starts at 6pm.

For reservations or inquiries, please contact Baba Soul Food at Sri Panwa. Tel: +66 7637 1000

Madison’s Chef de Cuisine Rick Dingen will serve up a feast of American favourites including smoked pumpkin soup, Turkey Roulade, pan seared Halibut, and warm pecan tart. Dinner will be served from 6 to 10pm and is priced at Bt2,600-plus for food and Bt3,600-plus with wine pairing.

For those who prefer to mark the occasion at home, Mocha & Muffins helps you cut back on the cooking with a full-roasted whole natural turkey with baked potatoes, cranberry sauce, sautéed Brussel sprouts with crispy pancetta and bread stuffing. Advance booking of three days is recommended for the ready-cooked meal, which will feed eight to 10 people and costs Bt9,900-plus. Mocha & Muffins is on the hotel’s first floor and open from 7am to 8pm.

The delights are ready to be served for dinner from November 1 to 30. The menu features Japan’s prized Kurobuta or black pork, served in delectable dishes created by a talented team of chefs.

The highlights include Buta Kakuni, a classic Japanese dish of pork belly cubes packed full of umami simmered with aromatics and seasoning until they are melt-in-your-mouth tender, and Buta Shogayaki, another delicious staple from Japan that showcases the exceptional texture of the meat that is cooked slowly to juicy perfection. The dish is served with a fragrant and flavourful ginger and sesame sauce spiked with Japanese Mirin.

If you’re looking for a lighter option, go for pan-fried gyoza Yakimono – dumplings that are crisp in the bottom and tender on top. Hagi’s dumplings are made with some of the best Kurobuta pork filling added with aromatic herbs and seasonings for a tasty twist on classic Japanese potstickers.

Dinner under the “Kurobuta Kravings” campaign is served every Tuesday and Sunday from 5 to 10pm.

The five “e’s” in the name should tell you how cheesy it is.

It’s a massive mouthful of deep-fried breaded chicken sausage with stringy mozzarella cheese.

Perched heavenward on the 76th floor of King Power Mahanakhon in Sathorn district, the SkyBar tempts with starters including cured Norwegian salmon, grilled Nan pork jowl and a vegetarian grain salad.

The new mains include grilled pork loin, seared Andaman seabass and a vegetarian Parisian gnocchi.

Chef Cameron’s flavours are inspired by places around the world including the Middle East, Scandinavia, France and Thailand.

Meanwhile the SkyBar is also unveiling a “Fall/Winter Collection 2019” of drinks dreamed up by Swedish brothers Bennie and Dannie Sorum.

They’re inspired by familiar local ingredients such as sundried banana and more sophisticated components such as dry-hopped passionfruit tonics, Sparkling Coffee, and Chocolate Black Pepper Wine.

The SkyBar is open daily from 11am to 3pm and 5pm to 1am.

Italian chef Stefano Baiocco

Diners can enjoy either a three-course or five-course set menu for lunch while a choice of seven and nine course sets for dinner. Wine pairings are available at a supplementary cost.

The menus include chicken royale with crabmeat and sea urchins, salmon with foie gras and avocado, tortelli stuffed with roasted seabass and lemon zest, sliced turbot braised in olive oil, and oven-roasted lamb filet with almonds.

Baiocco, who is from Italy’s Marche region, is one of the Top 50 Chefs in the World as rated by San Pellegrino. He has two Michelin stars at the luxurious Villa Feltrinelli on Lake Garda, where he is especially noted for growing his own vegetables and herbs in the hotel’s fertile lakeside gardens and using them creatively in his cuisine.

The Allium Bangkok was formerly known as The Reflexions, and has been completely remodelled during the summer months.