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Designed by Chef AJ, the new menu features freshly baked cakes, pastries and bread, as well as ice cream, milk shakes and a range of hearty and healthy options including rotisserie chicken, soups, sandwiches and build-your-own salads. Carefully crafted single origin coffee and slow pressed juices are made fresh, while a range of artisan beers and wines await those looking for a different kind of pick-me-up. The new Mocha & Muffins is open daily from 7am to 8pm.

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Using real crab meat, The Golden Duck has recreated Singapore’s national dish, chilli crab, as a gourmet snack that can be enjoyed anywhere.

The Golden Duck debuted in Singapore in 2015 with Salted Egg Fish Skin and Salted Egg Yolk Potato Crisps, then moved into Hong Kong, the Philippines, Mainland China, Taiwan and Malaysia. Now adding Thailand, it ships to more than 70 countries.

Co-founder Jonathan Shen says he got the idea after noticing a demand among young people for for snacks and other dishes based on salted egg and partnered with Christopher Hwang to answer the craving.

“The goal was that our brand would not stand for so-so snacks. We intended to be the first to serve truly delicious snacks. Every pack of our products must be filled with high quality and serve new flavour experiences.”

Hwang says simply, “We always take snacks seriously.”

“We call this snackology. Our Chefs are devoted to matching and maintaining the rich tastes and serving with unique textures.

“The business model and distribution strategies in Thailand are different from those in Singapore,” Hwang adds. “In Thailand, the products are available in modern trade including Central Food Hall, Tops Market, Gourmet Market and Rimping Supermarket in Chiang Mai.

“We prioritise premium stores because our four products are Bt195 per pack. We currently distribute to 20 key stores mainly in Bangkok to reach our most discerning snackers.

“We have been warmly welcomed since August 26, when we were first made available here, and we have been keeping this up with influencer marketing – actively building our content and community on social media and engaging our snackers, media and influencers.”

Christopher Hwang

Jonathan Shen

Known for their unique decoration, and food and beverage menus, Casa Lapin (meaning “rabbit house”) cafes offer aromatic coffee meticulously crafted in at every step in the process from selecting quality coffee beans, applying various techniques in roasting, and expert handling by the barista team.

The selection of coffee beans, which include three sources in northern Thailand, varies through the season, allowing coffee lovers to try the diversity of coffee flavour and aroma. Following this unique signature, the chain has expanded to 12 branches in only seven years.

The most recent branch, “Casa Lapin XL Pattaya” is situated in North Pattaya and created in the concept of “XL”, a large-sized café reflecting the need for a cosy new hangout for the community of tourists and locals in Pattaya.

Co-owner Ekachai said, “This is the first Casa Lapin opened outside Bangkok and, as we wanted to address a large and more diverse group of coffee lovers, it became an idea to expand the border of the rabbit house. Pattaya is a city with numerous commuters, both tourists and locals.”

The Halloween Foi Thong Monster Doughnut is a ring doughnut dipped in dark chocolate and the smooth and sweet taste of traditional Foi Thong. The Halloween Cookie Monster Doughnut is coated with blue chocolate and topped with crushed Oreo cookies while the Halloween Salted Egg Pumpkin is a soft doughnut filled with salted egg dipped in orange chocolate and boasting a pumpkin face. Last but not least is the Green Tea Frankenstein Doughnut coated with green tea and drizzled with kit-kat and with a smooth green tea cream.

Krispy Kreme Halloween Doughnuts are priced at Bt35 each or Bt296 for an entire box. They are best enjoyed with a Chocolate Bubble Gum beverage, a blend of chocolate and bubble gum syrup topped with smooth whipped cream and Oreo cookie for just Bt115. They’re available at all 35 Krispy Kreme outlets from now until October 31.

Every day in October, high tea lovers will be spoiled with The Museum’s popular The Pink Colonial Afternoon Tea Set, deliciously recreated to embrace the pink theme for Breast Cancer Awareness Month.

Indulge in a scrumptious highlights such as Pink salmon Pumpernickel triangle, Framboise tiramisu, Strawberry profiteroles, Rosewater panna cotta and Grape cheese cake – all served alongside TWG Tea’s renowned Pink Flamingo, a graceful tea blend with crimson hibiscus blossoms that will surely brighten and pinken your day.

In addition to the abundance of sweet treats on offer, The Museum also presents The Pink Heritage Afternoon Tea Buffet.

Diners can delight in an array of specially created pink treats, which includes the alluring Pétale de Rose macaron and the luscious Romance white chocolate cake, among other endearing creations such as the raspberry éclair, strawberry mille- short cake and pink raisin scone.

A familiar sight at The Museum, the chocolate fountain will take on a gorgeous shade of blush to complement the dazzling assortment of dainty sandwiches, savouries, salads, pastries, desserts and traditional English scones, presented in a beautiful colonial setting that overlooks the hotel’s iconic Topiary Garden.

Part of the sales revenue will be donated to The Breast Care Foundation.

The Pink Colonial Afternoon Tea Set is available daily from October 1 to October 31.

The Pink Heritage Afternoon Tea Buffet will be served on October 20, Sunday.

A Takumi menu is changed every three months to take advantage of premium ingredients that are harvested at that particular time of year, and to offer fresh options to guests and regular patrons who enjoy the restaurant’s outstanding French-inspired cuisine created with innovative Japanese twists.

Highlight ingredients on the six-course Ta-ke menu include Kaviari Kristal Caviar, Oyster blade Japanese wagyu, Ora king salmon, and carabineros shrimps, while foie gras, Norwegian langoustine and pigeon shine on the Matsu menu. In addition to the seasonal tasting menu updates, specially created appetisers will change every two weeks and alternate between hot and cold dishes. These appetisers will be decided based on the availability of seasonal ingredients.

The new Takumi multi-course tasting menu is available at Elements Restaurant until December 30, 2019, Tuesday to Saturday, 6pm to 9.30pm. The Ta-ke menu is Bt4,000++ for six courses, while the Matsu menu is Bt4,500++ for seven courses. The appetiser special is Bt800++.

Attendees heard about coffee sources on all continents, techniques for brewing and how to expertly taste and classify a brew and were shown how to turn simple espresso into various popular varieties such as Americano and cappuccino and how to choose compatible desserts.

The “Espresso Deconstruction” segment cost Bt2,500 and taught how to isolate elements in espresso, how to create a latte and a cappuccino, and how to make a perfect espresso shot.

“Perfect Pairing” cost Bt3,000 and covered different growing locales’ contributions to different tastes and aromas. Participants were shown how to use all five senses to distinguish among the source beans.

Tips for making great coffee at home were shared in a “Hand Brew” segment priced at Bt3,500. Techniques for Pour over Cone Brew, Chemex and Syphon were demonstrated along with a method to recognise taste from various coffee machines.

A distinguished chef and author, Malulee has spent more than a decade in Indonesia and has cooked for many heads of state, including Queen Elizabeth. She has also been invited to demonstrate her mastery in Southeast Asian cuisine at notable schools, culinary associations such as the James Beard Foundation, and food exhibitions. In addition to her many awards, she also has the Maître Rôtisseur rank from the prestigious Chaîne des Rôtisseurs, an international gastronomy institute, under her belt.

During the festival, Malulee will provide her tried and tested recipes to Patummat Restaurant’s chefs as they prepare Indonesian favourites like the rich, spicy beef rendang, famous Indonesian fried rice nasi goreng, the gado gado salad served with peanut sauce as well as lesser known delicacies such as soto ayam or chicken soup with turmeric and nasi tumpeng or rice wrapped in banana leaf to name a few.

The Indonesian delicacies will be part of Patummat Restaurant’s daily dinner buffet.

The “Organic by Nature” afternoon tea set is available from 1 October to 30 November 2019, exclusively at The St. Regis Bar.

All flour, butter, sugar, and olive oil used in the exquisite afternoon tea set are certified organic. Ingredients are locally sourced whenever possible, including fresh seafood and mango flax seed crackers with tamarind dressing.

The legendary St. Regis New York cheesecake is reinterpreted as raw cashew nut cheesecake with passion fruit syrup.

Cashews are known for their heart-healthy fatty acid content which not only promote healthy levels of good cholesterol, but allows them to take on a rich dairy cream cheese consistency but with lesser calories.

Vegan cashew nut cream also features in the edible herb pot, where organic baby vegetables are served alongside creamy raw cashew nut “hummus”.

Other modern healthy takes on traditional afternoon delights include blue crab and cucumber bread-less sandwich with the bread replaced with organic cucumber to reduce carbohydrate intake. Raw, unprocessed food is also higher in living enzymes which is credited for boosting digestion and fighting chronic diseases.

Organic local vegetables and chicken are sourced from Doi Kham Royal Project in Chiang Mai province for dishes including fresh summer rolls with Royal Project vegetables, poached chicken and sesame dressing; and an aromatic Japanese pumpkin financier with lemon and basil curd.

Loaded with antioxidants to help guests look younger is the organic acai banana pudding with honey granola which also packs in fibre and iron content. The classic scone is recreated in variations including organic wheat, black sesame, and as a savory broccoli, sunflower seed and parmesan scone.

The afternoon tea is presented from 2pm to 5pm from October 1 to November 30 at The St. Regis Bar and The Drawing Room on the 12th floor of The St. Regis Bangkok.