What’s more, some teas can be enjoyed in many more ways than by adding boiling water; Ceylon tea, for example, is an excellent ingredient for both savoury and dessert dishes.

To showcase the wonder of its premium-quality Ceylon tea, leading brand Dilmah recently launched its cooking competition, “Dilmah Tea Inspiration for 21th Century”, to search for the best teams of chefs and mixologists whose creativity and masterful cooking techniques intertwined to deliver gourmet renditions. The contest is being held on August 22 and 23 at a variety of venues across the world.

“We want to introduce and cultivate a new tradition among Thai people that tea can be an integral part of everyone’s everyday life. It can be enjoyed as cold and hot beverages, cocktails and savoury dishes as well as desserts. That’s why we are organising this new competition that invites new chefs and mixologists to showcase their talents in designing dishes and beverages inspired by our Ceylon tea,” says TasaneeAsawagovitwong, general manager and founder of Global Premium Wine, the official importer of Dilmah Tea in Thailand.

Founded by 1988, Dilmah is a Sri Lankan brand of tea whose founder, Merrill J Fernando is known today as the world’s most experienced teamaker Fresh and free of contamination, Dilmah tea prides itself for its unique and authentic tastes and is grown and harvested in its very own plantations.

Renowned mixologist, Tomek Malek, the fourth winner of World Champion Flair Bartender, makes tea a distinctive ingredient in his specially invented drink. “Creating a new drink with tea as main ingredient is just like an art of interweaving flavors. Tea can play a principle role in cocktails, mocktails and shooters. Bringing together all these different tastes and flavors is no different from creating a work of art. Incorporating tea in a drink requires the skills and creativity and a mixologist needs to have a great understanding of the characteristics of each type of tea because each has its own idiosyncratic flavor and smell. Tea adds an interesting and exciting flair to a drink, especially the Ceylon Tea because it has such as unique, full flavor,” he explains.

Malek’s Black tea with Lychee Ice Cream Soda, combines 25 ml of lychee Dilmah tea, 120 ml. sparkling water, and two scoops of vanilla ice cream. He starts by filling half a glass with ice, pours the black tea and sparkling water in and mixes them together before placing the vanilla ice cream on top and finishing with another layer of sparkling water. Decorate with any toppings that complement the flavours.

Australian chef Peter Kuruvita, Dilmah’s brand ambassador describes the brand’s high quality Ceylon tea as a full of incredible health benefits. “It’s rich in antioxidants, can reduce cholesterol and keep you physically healthy. For that reason, we use it as a cooking ingredient and thanks to the amazing arrays of tastes and smells, new dishes and tastes can be created. Dishes include a wholesome tea soup and vegetable set, tea spaghetti that’s rich in nutrients, super delicious tea dipping sauce, and such desserts as crepe cake with tea filling and tea Creme brulee.”

For this special project, Kuruvita has created a dish called Dilmah Exceptional Rose with French Vanilla Pannacotta. To make it, just prepare 375 ml of cream, 375 ml. of milk one vanilla bean, 115 g of castor sugar, 4 g of gelatin, and Dilmah’s Exceptional Rose with French Vanilla Tea. Start by mixing the cream and milk together. Scrape vanilla seeds from the bean into a pan, following by the Dilmah’s Exceptional Rose with French Vanilla Tea and the earlier mixed liquid ingredients. Let everything boil at medium heat for 10 minutes. Take the vanilla bean out, add the sugar and keep the ingredients on low heat for another 5 minutes until the sugar is nicely melted. Add the dissolved gelatin to the ingredients. Pour the mixture into the serving glasses and decorate.

Visit Dilmah Tea Thailand’s facebook page and the project’s official website www.teainspired.com for application details.

Siam Kempinski

Siam Kempinski Hotel Bangkok offers complimentary dining for all mums at Brasserie Europa, when she is accompanied by at least one paying family member. The special Mother’s Day buffet lunch is priced at an amazing Bt1,225 plus per person. The dinner, priced at Bt1,800 per person, is equally spectacular. Both buffets combine an extensive selection of hot and cold dishes, international favourites and Thai flavours.

Meanwhile, for a two Michelin-star dining experience at Sra Bua by Kiin Kiin the five-course set lunch is priced at Bt2,200, and an eight-course set dinner is priced at Bt3,400. The culinary offering includes a sparkling welcome drink and a floral gift box for every mum.

For reservations, telephone (02) 162 9000

Anantara Siam

Treat your mother to a delicious dining experience at Anantara Siam Bangkok with special Mother’s Day celebrations, including a gift for all mums. Share Tea Time with Mom at The Lobby, from 2pm to 6pm. Relax with tasty pastries and fragrant teas decorated to a blue theme, accompanied by Mariage Freres teas. Afternoon Tea Buffet (Saturday to Monday) is priced at Bt1,150 per person, including a glass of sparkling rose. Mother’s Day lunch buffet on Monday can be relished at award-winning restaurants. Choose from international fare, classic Italian, fresh sashimi, or authentic Thai cuisine, with a range of starters from the appetizer buffet followed by mum’s choice of main course. Finish with something sweet plus freshly brewed coffee or tea. Mothers also dine free when accompanied by three paying guests per table. It is priced at Bt1,400 per person. For reservations, telephone (02) 126 8866 Ext 1201, or email dining.asia@anantara.com. Visit website at www.siam-bangkok.anantara.com

Landmark Bangkok

At the Landmark Bangkok, on Mother’s Day, bring your favourite lady to the hotel’s “All You Can Eat’ Cantonese dim sum extravaganza prepared by Chinese master chef Lo Wai Ming. They are also serving Chinese soup, unlimited Peking duck, suckling pig, fried rice and a selection of desserts. Only Bt999 per person. From 11am to 3pm. Meanwhile, at Atrium Restaurant located at the lobby floor, enjoy famous seafood buffet crammed with selected crab from Klong Kone, as well as fresh oysters, king crab and an impressive selection of Japanese specialties for Bt3,000 net per person for brunch and dinner. Come four and pay for two. (Maximum 12 persons receive 50 per cent discount, over 12 persons receive 30 per cent discount on food only). For reservations call (02) 254-0404 ext 7777 or e-mail fb@landmarkbangkok.com

Suvatna Chulavatnatol, dean of Mahidol University’s Faculty of Pharmacy, said the R&D agreement built upon the two organisations’ joint health-food innovation is marked as an innovative food project for society.

Through cooperation with CPF, the university aims to create health foods for a better quality of life and sustainable social development with its accumulated knowledge, Suvatna said. A network to explore health food will also be established, to add value to products and boost economic growth in support of the government’s policy to achieve Thailand 4.0 through public-private cooperation.

Meanwhile, pharmaceutical knowledge will be applied in the development of food technology, paving the way for the development of nutraceuticals and the improvement of Thailand’s research capability and university-level education in the long term.

CPF executive vice president Sommai Tachasirinugune said the company has a strong commitment towards food R&D, under the “Sustainable Kitchen of the World” vision. CPF’s Food Research and Development Centre has collaborated with universities across the world on comprehensive research on nutraceuticals, to introduce food and beverages that address the changing demographics and the food industry’s demand as well as ensure good nutrition for consumers of all ages, Sommai said.

The company aims to support CPF’s social responsibility and sustainability goals that specify the need to boost its health food ratio by more than 30 per cent of the company’s new product development within 2020, in line with the United Nations’ health food development goal for the sustainability of all people’s health, Sommai added.

“Thailand is one of our oldest and most important partners in the Asean region [and] we’re dedicated to expanding our relationship in many areas,” said New Zealand’s Ambassador to Thailand, Taha Macpherson.

“Exports between our two countries have grown by almost 150 per cent since we signed our bilateral Free Trade Agreement in 2005, making Thailand our eighth largest trading partner.”

The total export value of New Zealand food and beverage goods to Thailand in 2018 was 615 million New Zealand dollars (Bt12.5 billion).

“Food and beverages play an important part of our trade relationship, and we are dedicated to extending our collaboration in this sector in the future,” said Macpherson, adding that the embassy was delighted that the country’s deputy prime minister could participate in the campaign launch.

Spearheaded by New Zealand Trade and Enterprise, the Taste of New Zealand campaign will build on existing food and beverage partnerships and will introduce more Thais to the diverse range of products from New Zealand. Thai shoppers will have the opportunity to experience the diversity of New Zealand’s food offerings at Taste of New Zealand events being held at Central Food Hall and Tesco Lotus.

Research by global market research firm Mintel found that quality and convenience are the top two deciding factors for everyday purchases among Thai shoppers. New Zealand Trade Commissioner to Thailand, Ryan Freer, said that country’s companies are looking to new opportunities in Thailand created by these changing tastes.

“We’ve seen growing demand for food that fits the lifestyles of busy, urban Thai consumers. We know consumers are paying more attention to what they consume, with an increasing focus on food and drinks that will help them lead a healthier lifestyle.,” said Freer.

“Research shows that almost 79 per cent of Thais are trying to achieve a healthier diet. Our New Zealand food producers are focused on creating safe, high-quality products, which also deliver better nutrition and great taste.”

Food and beverage exports to Thailand grew from Bt9.8 billion in 2013 to Bt12.5 billion in 2018. Dairy products (Bt8.3 billion) and fresh produce (Bt1.4 billion) are some of the largest contributors to Thailand’s retail sector.

Mango Tree Elements, which is located in the fashionable Elements mall in Tsim Sha Tsui overlooking Victoria Harbour, has undergone an impressive makeover inspired by the ancient city of Ayutthaya, a former capital of the Siamese Kingdom.

The project was overseen by Mai Chongchaiyo, director of design at Steve Leung Hospitality, the award-winning company that has worked on numerous high-end hospitality, retail and residential projects all across Asia. A Thai national with a degree in Interior Architecture from Bangkok’s Chulalongkorn University, Mai was the perfect person to bring Thai heritage to Hong Kong’s harbourfront.

His interiors blend contemporary and classical elements, including extensive use of bare timber, exposed brick walls and other traditional materials, set against a backdrop of monochrome images depicting the temples of Ayutthaya, a Unesco World Heritage site. Flowing through the design is the symbol of the mango, including playful silhouettes of mango flowers, leaves and fruits on the walls and woven into the Thai silk furnishings. Combined with the wooden beams and pillars, this evokes a feeling of dining under a canopy of mango trees in an ancient landscape.

Mai explained that he wanted his design concept to take diners on journey through the restaurant, from the main entrance through to the panoramic windows that gaze out over the harbour.

“We wanted to define a stronger individuality for each restaurant zone. The entrance is distinguished by a facade crafted with a characteristic Thai wood and bricked wall, the adjacent dining area is defined by vibrant and colourful floral patterns, leading towards the dramatic feel of the sea-view dining area. The lighting has been also thoughtfully arranged to bring the different areas to life. I drew inspiration from the ancient city of Ayutthaya, rethinking Thai classic architectural elements in a contemporary approach. The strong sense of Thai authenticity is integrated with a younger and more energetic vibe, creating a timeless yet edgy ambience,” he said.

Opened in 2013, Mango Tree Elements has been extremely well received by local diners, who have a deep appreciation of Thai cuisine. The restaurant is overseen by executive chef Anunte Sae-ung, one of Mango Tree’s most highly respected chefs, who has more than 30 years’ experience in five-star hotels and restaurants. Following its recent makeover, this landmark restaurant is all set to delight a new generation of guests and create memorable dining experiences for many years to come.

“We are delighted with the results of the renovation of Mango Tree Elements. With its waterfront setting, this was one of the jewels in our crown and now, thanks to the vision of Khun Mai and the team at Steve Leung Hospitality, this outstanding restaurant will retain its position as one of the city’s most exciting dining destinations. We look forward to introducing diners in Hong Kong to fresh and authentic, yet modern and creative Thai cuisine in this stunning setting,” said Trevor MacKenzie, global managing director of Mango Tree Restaurants Worldwide.

Mango Tree Worldwide is currently undergoing a period of expansion, with the aim of increasing its global collection of restaurants from 70 outlets today to more than 100 locations worldwide by 2025.

The Mother’s day brunch buffet is priced at Bt2,000 net per person and the Mother’s day BBQ seafood dinner buffet at Bt1,400-plus and mum enjoys a complimentary meal when joined by three paying adults. .

Feast offers a wide range of food delights from around the world including Thai, Chinese, Japanese, Indian, Western dishes, live cooking stations of tender meats, a vast selection of desserts and more, all served in a convivial atmosphere overlooking the Chao Phraya River.

The mother’s day offer is valid on August 12 only for a maximum of 4 diners per table per bill and cannot be used in conjunction with other discounts, promotions, vouchers, or hotel offers.

Reservation is recommended. Call (02) 266 0123.

Considered one of the most desirable breeds of salmon in the world, Ora King are carefully raised in a habitat that meticulously simulates their lifestyle in the wild.

“Ora” in New Zealand’s Maori language means “fresh” and “alive”, and the full flavour and richness of the meat, containing the highest levels of Omega-3 fatty acids, simply melts in your mouth.

It can be enjoyed as Salmon Tartare with Avocado Puree, Cucumber, Green Chives, Chia Seed, Roe, Pepper Mint and Wild Rice Chips at Bt520; in a Marinated Carpaccio served with Fresh Fennel Salad, Thai Celery and Lemon Balm Leaves (Bt580), as a Roasted Salmon Fillet with Honey Glazed Cauliflower, Apple Vinegar, Fava Bean and Watercress Salad at Bt1,020; or as a Salmon Fillet Confit in Olive Oil, served with Crispy Black Olive Crust, Smoked Eggplant, Pomegranate, Coconut Sauce and Fresh Dill at Bt1,150.

The dishes are served daily at Cafe@2 for dinner only (6pm to 10.30pm) through August 1-31.

Book your table at (02) 690 9999 or email bkkci.info@conradhotels.com.

The research reveals that ice cream shops in China grew 14 per cent to reach an estimated RMB41 billion (Bt138.5 billion) in retail sales value in 2018. What’s more, Mintel predicts the Chinese ice cream shops market to grow further at a CAGR (compound annual growth rate) of 11.9 per cent to reach RMB71 billion in the five years to 2023.

Despite this growth, ice cream has the lowest penetration rate among Chinese respondents when compared with Chinese and Western desserts with 22 per cent of Chinese respondents not eating ice cream in the last 12 months, while just 12 per cent have not had Western desserts and a mere 8 per cent have not had Chinese desserts. Moreover, over a tenth of Chinese respondents say they are heavy users of Chinese and Western desserts, respectively, while just 3 per cent are heavy users of ice cream.

Meanwhile, the overall dessert shops market in China grew 12.9 per cent in 2018, reaching RMB228 billion in value, slower than the category’s 18.5 per cent growth in 2017. Mintel forecasts that the Chinese dessert shop market will grow at a 10.8 per cent CAGR in the next five years, to reach RMB379 billion in 2023.

“The growth we’re seeing in China’s ice cream shop market is driven by changes in consumption habits. Today’s consumers no longer see ice cream as only a summer treat, but as a dessert or snack that can be eaten all year long. Instead of having ice cream to cool down, consumers are eating it to indulge and treat themselves. In addition, ice cream brands are altering their business strategies to encourage more sales, from targeting younger consumers to introducing low-calorie ice cream. That said, Western and Chinese desserts are still more popular among Chinese consumers. In this light, ice cream stores should add more variations to their mix, like adding Western desserts, to encourage consumers to visit,” said Belle Wang, Associate Food and Drink Analyst for Mintel China Reports.

“On the whole, the overall dessert shop market in China will continue to be impacted by other types of businesses in the food-service market, like coffee houses and tea shops. These companies are leveraging their advantages, including the fact that tea shop and coffee drinks pair well with dessert – thereby encouraging them to introduce desserts to their menus.”

To compete with other food-service businesses, dessert shops in China should focus on after-meal occasions and develop more after-meal desserts. According to Mintel research, half of the respondents who consume desserts say that they have desserts after meals. Moreover, females are more likely than males to have desserts, particularly those in the younger generation.

Of all respondents who have desserts after a meal, as many as three in five say they have desserts after having meals in order to try new flavours and to treat themselves.

Eating desserts is often associated with being unhealthy; to mitigate this worry, dessert shops can look into developing healthier options, not least because 61 per cent of dessert consumers in China are willing to pay more for desserts that are all-natural or free-from additives, while more than 54% per cent would be happy to pay more for desserts that are high in nutrition.

Finally, almost two-thirds of dessert consumers are interested in trying ice cream that incorporates seasonal fruits such as pomegranate or grapefruit, and 56 per cent are keen on trying cake desserts with seasonal fruits.

“The use of natural ingredients is becoming more and more important in the food and drink industry overall, including the indulgent dessert category. In fact, our research shows that consumers are willing to pay more for options with natural ingredients. With health and wellness mainstreaming in urban China today, dessert shop brands can look into using more natural ingredients like seasonal fruits and superfoods. As well, they can consider developing more offerings that are high in protein, or even probiotics seeing as Chinese consumers like having desserts after their meals,” Wang said.

The promotion is part of CentralTham, a company-wide initiative aimed at supporting locally sourced products to bring a more beneficial and sustainable economic value to society.

From today onwards, the hotel’s delicatessen The Museum Coffee & Tea Corner will feature The Heritage Afternoon Tea Buffet with new desserts items made with only the juiciest pineapples grown in Hua Hin. Featured in The Museum’s afternoon tea set and buffet, in addition to many other delicious afternoon tea classics, some of the new pineapple treats include Cheese cracker pineapple sandwich biscuits, Hua Hin’s best-loved Thai-style cheese crackers filled with the tastiest pineapple marmalade and Pineapple upside-down cake served warm from the oven, boasting a delicious caramelized pineapple topping and an incredibly buttery, moist cake.

Another highlight is The Museum’s homemade pineapple jam that adds a delectable tropical twist to classic butter scones. Also on offer is a selection of classic and contemporary finger foods, from delicate sandwiches with traditional fillings, home-baked pastries to mouth-watering sweet treats, all accompanied by a cup of your favourite tea or coffee.

The Hua Hin Afternoon Tea Set is priced at Bt450-plus, and The Heritage Afternoon Tea Buffet goes for Bt700-plus. The tea sets are available every day from 10am to 6pm. Book a table at (032) 512 021

The decadent spread is being laid out at Skyline on level 11th of the riverside hotel, and offers a premium selection of fresh seafood, both grilled and on ice, with mantis shrimp, tiger prawns, blue crab, ocean fish and four different types of oysters.

Guests also enjoy an unlimited buffet of gourmet international, Thai and Chinese dishes, including pizzas and handmade pasta. A dessert selection includes an ice cream bar, while all mums receive a special heart-shaped chocolate cake to commemorate the day. Soft drinks are included in the package.

The buffet lunch is available from noon to 3pm on August 12 for Bt1,200 per person, including tax and service charges. To make it a truly memorable day, mums dine free with three paying adults at the table, while prepaid bookings before August 5 receive an additional 15% discount.

Avani Riverside Bangkok is located on the Chao Phraya River. For reservations or more information, call (02) 431 9100 or email skyline.vriv@avanihotels.com.