The new dessert selection from The Museum Coffee & Tea Corner features the season’s best longan to please fans of refreshing, delicious treats of sweetness.

The deli’s featured desserts promise to tickle your taste buds with a sweet, creamy flavour and a floral hint from the best longans. The small, plump fruit also has a gentle aftertaste that reminds of the naturally refreshing bubblegum flavour.

Highlights from the new selection include Longan & Raspberry yoghurt cake that boasts multi-layers of light and creamy longan and raspberry yogurt mousse, and Longan & Rose panna cotta flavoured with freshest longan’s juice that lends this Italian classic a lovely exoticness – this tasty dessert also comes with a flavour of rosewater that melds perfectly with a garnish of pistachio praline.

This October, the hotel invites you to journey into a tale as old as time with the magical and enchanting story of Beauty and the Beast.

Everyone is familiar with the Prince, cursed to spend the rest of his life living in a fantastical castle as a beast until he finds salvation in the heart of a beautiful girl. Caught stealing a single rose from the Beast’s garden, a desperate merchant exchanges his youngest daughter’s freedom for his own life. The Beast, stripped of his handsome features and compassion, must win her heart, or spend the rest of his life in bitter solitude.

Inspired by this centuries-old fairytale, the hotel’s culinary team have teamed up with award-winning Executive Pastry Chef Yannis Janssens to create an enchanted “A Fairytale Afternoon Tea”.

It will tempt palates with an array of specially designed sweet and savoury treats, complemented by a wide selection of organic teas sourced from Monsoon Teas.

Named one of the Top 10 Pastry Chefs USA by Dessert Professional Magazine in 2010, Belgian native Yannis Janssens was until recently the executive Chef Patissier of Robuchon Bangkok. His wealth of experience also comes from heading the pastry kitchens with the luxury Setai Hotels, the iconic Fountainbleau Hotel Miami, and the fine-dining Japanese Zuma Group.

“With this afternoon tea, we wanted to go beyond the finger sandwiches typically served and move to more exclusive items with premium ingredients,” says Janssens, who among other accolades was also named Baking & Pastry Innovator at the Zest Awards Miami in 2013.

In “A Fairytale Afternoon Tea” inspired by Beauty & The Beast, Janssens pays tribute to the enchanting saga of unconditional love and happily ever after with a whimsical menu of artfully presented savoury creations and sweet confections.

The “Black Forest” created from Tainori 64 pert cent chocolate from the Dominican Republic, cherries and kirsch, opens the narrative in dramatic fashion.

The “Savoury Chapter” unfolds with a variety of gourmet bites of thick smoked salmon, crème fraîche and caviar, unctuous Pata Negra with a confit of sun-dried tomatoes and chorizo aioli, an escargot croissant with indulgent earthy black truffles, and a brioche bursting with succulent lobster and tarragon.

And since no afternoon tea is complete with scones, Janssens includes traditional buttermilk scones and as well as some with his own twist – Comte Cheese & Bacon Scones. Freshly baked, they are served with Passion Apricot Mint marmalade, Home-made Nutella Spread, and Clotted Irish Cream.

The final section, “Sweet Chapter”, is a delectable array of dessert expressions that will indulge any sweet tooth. Starting off with the delicious “Caramel Fleur de Sel & Macadamia Tart”, it is followed by the “Belle Mango – Vanilla & Passion Caramel Rosette” an irresistible interpretation of Beauty’s dress. The luscious “Citron & Basil Tart” and the mouthwatering Tahitian Vanilla Macaron are two more imaginative references to the fairytale. The “Last Petal – Rocher Red Fruits & Rose” is a sweet surprise at the finale.

In addition to these gastronomic gems, the Fairytale Afternoon Tea will feature distinctive decorative touches and design elements to enhance this magical experience.

The afternoon tea is complemented by a wide selection of exceptional wild and free-grown teas, sourced exclusively from organic tea producer, Monsoon Teas.

Guests can choose from three tea collections: Classic Teas with flavours such as Jungle Oolong, Lahu Black, and Siam Blend Black; Infused Aromatic Teas with Lychee Oolong, Coconut Green, and Mango Black; Non-Caffeine Teas, or two blends created exclusively for 137 Pillars.

Additional beverage options include the unique Gin Tonic Tea Pot, Villa Conchi Brut Selection Cava, and Champagne Vieille France NV.

The Fairytale Afternoon Tea (inspired by Beauty & The Beast) is available from 4 October until 1 December 2019 every Friday, Saturday, Sunday between 1 pm – 3 pm and 3.30 pm – 5.30 pm.

Backed by more than 70 years of culinary excellence, the brand’s expert chefs have perfected a new innovative range of pestos (Italian) and pistous (French) to create seven dishes, available at Mövenpick restaurants worldwide throughout October 2019.

The brand’s twist on these two classic European sauces, both based on the aromatic herb basil, which is harvested in late summer, brings globally popular dishes to life, from savoury favourites including seared Ahi tuna with olive and eggplant pesto and seafood soup with tarragon pistou to a sweet treat with a real difference – Bundt cake with chocolate-mint pesto, served with a Mövenpick Espresso.

“True to our rich culinary legacy and passion for innovation, but without compromising quality and authenticity, our latest gastronomic showcase tells our guests the delightful tale of two luscious basil-based sauces in a way they have never experienced before,” said brand manager Jochen Krautheim.

“Our talented chefs have taken inspiration from a time-old European tradition, with this aromatic herb harvested in late summer and conserved in a way that it can be savoured in autumn by blending it with unconventional ingredients to create a selection of inventive pesto and pistou variations,” said Thomas Hollenstein, director of Food & Beverage Europe, Mövenpick. “These surprising blends are guaranteed to excite the palates of even the most experimental foodies with flavours reminiscent of a Mediterranean summer.”

Italian pesto, which originates in Genoa, the capital city of Liguria, Italy, is blended from garlic, basil, pine nuts, grated pecorino cheese (or sometimes parmesan) and olive oil, while its French cousin, pistou, is a Provençal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.

Mövenpick’s versions add new ingredients to the blend, while preserving the essence of both Mediterranean specialty sauces to create seven pesto/pistou-inspired dishes:

• Ahi tuna with olive and eggplant pesto: pan-seared yellowfin tuna fillet with a modern interpretation of ratatouille, pine nuts and black tapenade;

• Seafood soup with tarragon pistou: a touch of tarragon and a unique blend of sweet aniseed and mild vanilla bring this specialty seafood dish to life;

• Tagliolini with walnut-basil pesto: walnuts replace pine nuts to create an imitable new pesto blend that is smooth, sweet and deliciously buttery;

• Black cod with pesto rosso: accompanied with risotto made from aged Acquerello rice to absorb every ingredient and flavour in full;

• Beef fillet with red cabbage pesto: a traditional winter vegetable with a sweet edge gives this pesto dish punch;

• Corn chicken breast with bell pepper pesto: with peas, snow peas, egg, a basmati rice galette and sublime bitter-sweet yellow-red pesto;

• Bundt cake with chocolate-mint pesto: a timeless German cake with a cool mint and rich chocolate pesto twist, served with a Mövenpick Espresso.

Indeed, the hotel’s newly appointed executive pastry chef, Pablo Gicquel, is clearly excited about his introduction of a special new vegan and gluten-free afternoon tea set, available daily at The Authors’ Lounge from this Saturday to October 7.

Highlights include vegan protein and vegan cheddar cheese puff, a vegan bratwurst sausage with Dijon mustard double decker, charcoal tart with pumpkin and black truffle, “Calisson” almond cake with mandarin marmalade, a not-to-be-missed scone with golden sultanas and a Granny Smith apple with homemade jam and tofu spread. All are served with a choice of freshly brewed coffee or fine teas.

Chef Pablo, who comes from a world-renowned hotel in Paris, embraces the growing global consumer trend toward healthier eating with his handcrafted selection of 13 vegan and gluten-free savoury and sweet treats, offering a delightful new way for diners to enjoy their afternoon tea at Bangkok’s most iconic venue. A myriad of health benefits – such as lowering heart disease risk and blood sugar levels – and environmental benefits will be celebrated with every bite.

Diners can experience the healthy new option amid the delightful surroundings featuring 143 years of renowned heritage. Served from 12pm to 6pm, the afternoon tea is priced at Bt1,500 per person. For reservations, telephone 02 659 9000, email MOBKK-Restaurants@mohg.com or go to www.mandarinoriental.com.

The new Mango Tree Kitchen Gapao Daimaru Shinsaibashi can boast a central location in Daimaru Shinsaibashi, a prominent department store in the heart of downtown Osaka’s retail district. Guests can discover a choice of tasty and authentic gapao bowls, set menus, side dishes, salads and refreshing beverages, either to eat in or take away.

Five varieties of gapao dishes are available, including minced chicken, minced pork, crispy pork, seafood and mixed vegetables – all of which are freshly made with holy basil, garlic, chilli and other ingredients, and served with steamed jasmine rice and a fluffy fried egg. A series of gapao set options are also available, allowing diners to combine their favourite gapao with clear soup, a spring roll, small salad and dessert, and so create an excellent light lunch.

Alternatively, guests can savour a choice of traditional Thai curries, spicy papaya salads and a selection of succulent chicken side dishes, including deep-fried crispy chicken and Thai-style BBQ chicken. All of these options use Japan’s famous free-range Amakusa Daio chickens, which are raised in the Amakusa area of Kumamoto prefecture and exude natural sweetness and umami.

Whichever dish diners choose, it can be enjoyed with a series of alcoholic and soft beverages, including Thai and Japanese beers, iced teas and coffees, fresh and frozen tropical juices, plus exotic blends such as butterfly pea and lime soda, and coconut milk with mango juice.

The launch of Mango Tree Kitchen Gapao Daimaru Shinsaibashi marks the latest stage of the company’s pioneering strategy of providing quick service Thai dining in areas of high footfall, such as major malls and busy transport hubs. These prime locations are expected to attract local shoppers and groups of friends seeking a light and healthy lunch, as well as office workers and commuters in search of an enticing alternative for their lunchtime takeaway.

Growing Japanese portfolio

The Mango Tree Kitchen concept focuses on famous Thai dishes that have become everyday food among Japanese diners, such as phad gapao, khao mun gai (Thai-style Hainanese chicken rice), and phad Thai (stir-fried noodles). Several outlets have already been launched in high-volume areas across Japan, including Tokyo Station, with many more planned in the future.

“Japan is one of Mango Tree’s largest and most important markets, so we are delighted to introduce another of our innovative concepts to the country,” Trevor MacKenzie, Mango Tree’s global managing director, said. “As Japan’s culinary capital, Osaka is the ideal place to introduce local diners to authentic Thai cuisine.”

Nestled in the Chuo-ku ward of central Osaka, Shinsaibashi is the city’s main retail area. Home to covered shopping streets, department stores, global brands and boutiques, this bustling district attracts locals and tourists alike. The company believes this will make the new Mango Tree Kitchen popular not only with Japanese customers, including younger diners, female friends and family customers, but also with overseas visitors, especially from other parts of Asia. As the first Mango Tree outlet in the southern part of Osaka, it complements the group’s three existing restaurants in the north of the city.

Mango Tree Kitchen Gapao Daimaru Shinsaibashi becomes the 27th location in the company’s fast-growing Japanese portfolio. The country will now play a significant role in Mango Tree’s global expansion strategy, as it works towards achieving a global collection of more than 100 outlets worldwide by 2025.

It continues through Sunday (September 22) at Central Court and Eden 1.

Central Group and Central Retail Vietnam are hosting the event with the backing of Vietnam’s Ministry of Industry and Trade.

“In recent years the Vietnamese government has facilitated suppliers to improve exporting directly to international retail systems including Thailand,” noted Deputy Minister Do Thang Hai.

Central Retail Vietnam has cooperated with the ministry to conduct market research and select products fit to the Thai market and organise practical training courses to improve the capacity and quality.

Deputy Prime Minister and Commerce Minister Jurin Laksanawisit pointed out that Vietnam is Thailand’s largest trading partner in Southeast Asia and expressed confidence that business and trade between the countries has unlimited opportunities for growth.

Central Group executive vice president Jariya Chirathivat said Vietnamese Week in Thailand was a significant annual event here and of huge importance for Central Retail Vietnam, generating business match-ups to further promote trade.

“It is a great opportunity for Vietnamese companies to study the market and distribution channels in Thailand, as well as meeting Thai entrepreneurs and customers directly, to see opportunities for further trade and investment,” she said.

Central Court and Eden 1 cover 1,000 of the mall’s total 800,000 square metres and will sell high-quality Vietnamese products at 50 booths, with non-food items including Da Lat Hasfarm fresh flowers, handmade goods, silk, handicrafts made from lotuses and the ao dai – Vietnam’s national dress.

The large range of food items combines those currently on sale in Tops and Central Food Hall and brands flown directly from Vietnam.

In 2018, Tops imported coffee from King Coffee and Vinamit dried fruit to a warm welcome from consumers. This year Tops made plans to expand to instant noodles and pho from Vifon, Hai Binh cashew nuts, Le Fruit jam, Sense Asia ground coffee and Dakado macadamia nuts.

Vietnamese Week also features continuous cultural shows, a show from Vietjet Air, demonstrations of making pho by the “Master Chef Vietnam” winner.

There is also a booth where you can have a 3D picture taken dressed in classical Vietnamese costume, and Vietjet is giving away tickets.

During the late autumn and early winter months, the Hotate feed on nutrients in the warm Kuroshio and cold Oyashio oceanic currents, which create a unique environment perfect for producing some of the finest scallops in the world.

Loved by discerning chefs the world over, the plump, creamy-sweet Hotate are best eaten around this time of the year.

Seasonal Hokkaido Scallops are available daily from 12:30 – 22:30, from October 1 – December 23.

Nednapang Teeravas, third left, chief Customer Service Officer of THAI Smile Airways, together with Pravesvudhi Raiva, third right, executive chairman of S&P Syndicate, held a press conference to introduce the new veg menu called “THAI Smile X S&P”.

The event, held at S&P headquarters, Ital-Thai Tower, was also attended by Sancharn Sathaphornwuthikhun, third left, director of THAI Smile Airways’ In-Flight Service Department, Kamtorn Sila-on, second right, president of Production and Finance, S&P, and Maneesuda Sila-on, fourth right, director, Sustainable Development & Corporate Communications at S&P.

Designed to continue the hospitality heritage of DTC’s flagship Dusit Thani Bangkok hotel, which is currently being redeveloped as part of Dusit Central Park – a $1.2-billion (Bt36.4 billion) mixed-use project set to open in 2023 – Baan Dusit Thani, which opens on Wednesday, “occupies a beautifully restored stately home with history dating back to before World War II”.

The property, set over 4.5 rai on Sala Daeng Road, features three reimagined signature outlets from Dusit Thani Bangkok, each set within a different heritage building and surrounded by a beautifully maintained and pet-friendly garden, the statement said.

The concepts include Benjarong Thai Restaurant, Thien Duong Vietnamese Restaurant, and Dusit Gourmet & Garden Bar.

“This unique and exciting venue is perfectly positioned to meet the needs of fans of Dusit Thani Bangkok and also expand our market reach to introduce the hotel’s signature venues and Thai-inspired, gracious hospitality and services to consumers who prefer to dine at standalone restaurants,” said Suphajee Suthumpun, Group CEO, Dusit International.

“At the same time, by monitoring and responding to shifting consumer tastes, Baan Dusit Thani gives us the perfect opportunity to experiment with new concepts, respond to new trends, and then use our findings to enhance the food and beverage operations at Dusit Hotels & Resorts worldwide.

“From promoting healthy living through the use of organic, wholesome ingredients, to offering a large, green space where local residents can relax with their pets, our holistic approach to lifestyle, coupled with our legacy offerings has broad appeal,” Suphajee added.

A living museum of sorts, Baan Dusit Thani also features treasured furniture and iconic decor from Dusit Thani Bangkok, tastefully transformed into one-of-a-kind statement pieces to imbue each restaurant with its own distinct character and atmosphere, the statement said.

The restaurant offers a new gastronomic journey with authentic food and beverage inspired by compelling culinary themes, starting September 15 (Sunday).

The “Oktoberfest-themed” brunch features additional surprise entertainment and draws culinary cues from the Bavarian folk festival’s iconic cuisine. To mark the start of the annual Oktoberfest, a selection of Bavarian classics will be served, including a selection of sausages, pork knuckles, juicy roast chicken, bratwursts, wiener schnitzel, and pork knuckles, accompanied by foamy mugs of beer.

It’s spring in the Land Down Under in October, and the barbie will be fired up in honour of the Australian culinary institution, with sausage sarnies and premium cuts of grilled Aussie lamb accompanied by other quintessential Aussie favourites including smashed avo, feta on vegemite toast, Lamington’s, and a selection of exemplary wines.

As the end of the year draws near in November, the bounty of Spain will be celebrated with delicious additions to the themed brunch including gazpacho, authentic paella, gambas al ajillo, and a selection of fine cured meats including chorizo and jamón.

In December, for the last Signature Theme Sunday Brunch of the year, the flavours turn festive with all the holiday trimmings. The distinctive feast includes traditional turkey, roast ham, as well as mulled wine and hot toddies to complete the Christmas cheer.

The price starts at Bt2,850 per person inclusive of non-alcoholic beverages. Add Bt1,299 for free-flow wine, beer, Siam Mary and martinis. The Signature Theme Sunday Brunch is on offer from 12.30pm to 3.30pm. Advance reservations are recommended, telephone (02) 207 7777, email fb.bangkok@stregis.com or visit www.stregisbangkok.com