ALANGKARN – means “splendour” – is a new dining zone in the Iconsiam mega-mall offering diverse cuisine including Thai, Chinese, Japanese, Indian and French at more than 30 restaurants and cafes spread across the sixth floor.

The interior design is based on the concept of Thai rice, considered the heart of Thai food. The focal point is a tall waterfall playing with a kaleidoscope of lights. Rice paddies and rice barns as well as trees and water plants lend natural accents.

The dining zone Alangkarn at Iconsiam offers a diversity of culinary journeys to meet different taste preferences.

When it comes to spicy and tasty Isaan classics and fresh seafood, look no further than Lay Lao, whose first outlet on Soi Ari has been awarded the Michelin Guide Bangkok’s Bib Gourmand, representing value-for-money, for two consecutive years.

Hailing from the seaside getaway of Hua Hin, owner Panawat Chinwit knows how to find the best seafood around his hometown. Shrimp, squid and sea bass are freshly delivered from Hua Hin and Pranburi, while blue crab comes mainly from Surat Thani.

Lay Lao offers pungent taste of Isaan-style dishes with fresh seafood.

“My family loves cooking food with a pungent kick,” Panawat says. “People loved our family recipes and they urged us to open an eatery in Bangkok. We cook and serve it exactly the same way we do at home. The Ari outlet is four years old and has continuously received positive feedback, so now we’re ready to open a second branch at the mall.”

Panawat and his team personally buy vegetables and fruit at Bangkok’s Talad Thai market, rather than relying on food suppliers, to make sure they get the freshest produce.

“Many of our dishes are seasoned with aromatic palm sugar from Phetchaburi, which gives a pleasantly well-balanced flavour because it’s traditionally charcoal-simmered. We have to order a year in advance because they only produce a small quantity. The crab comes from a ‘crab bank’ project in Pranburi initiated by His Majesty the late King Bhumibol as a sustainable fishery.”

The menu at the 55-seat eatery offers 200-plus items, some exclusive to Iconsiam. A gluten-free selection is also available.

Deep-fried Squid 

Deep-fried Squid with Secret Sauce (Bt265-Bt525) involves critters caught at sea and kept free of the oxidising bleach sometimes used to make it look fresh.

“We fry the squid stuffed with squid roe once and then again with sweet-and-sour sauce seasoned with palm sugar and lemon juice,” says Panawat. “It’s served with spicy seafood sauce that’s made fresh every day.”

Green Mango Salad with Raw Black Crab 

The irresistible Green Mango Salad with Raw Black Crab (Bt480) features shredded, raw and tangy nam dok mai mango cooked with raw black crab and its roe from Surat Thani. It’s seasoned with fresh-squeezed lemon juice and palm sugar and fired up with chillies.

Sweet Corn Salad with Grilled River Prawn

Sweet Corn Salad with Grilled River Prawn (Bt550) is a large prawn perfectly grilled over smokeless charcoal to retain its juiciness and tenderness. It comes with spicy corn salad mixed with green apple, tomato and avocado.

Gaeng Som Prik Sod

A Hua Hin dish, Gaeng Som Prik Sod (Spicy and Sour Soup with Fresh Chilli, Bt235) cooked with sea bass and holy basil leaves has just the right combination of sweet, sour and spicy flavours. The chilli paste is seasoned with shrimp paste and palm sugar and the tartness comes from tamarind and lemon juice.

The resulting flavour is somewhere between gaeng run juan (hot and spicy soup seasoned with shrimp paste) and tom som (sweet-and-sour tamarind soup).

The famed Chinese restaurant Grand Palace brings its Cantonese feasts to the posh mall.

Lovers of Cantonese food will be pleased to find a third outlet of Grand Palace, one of Bangkok’s famed Chinese restaurants. The 33-year-old original on Mahesak Road is renowned for its dim sum and Peking duck.

Dim Sum Basket 

At Iconsiam there’s a wonderful variety in the Dim Sum Basket (Bt235) – five mouth-watering choices. You get har gau (shrimp dumpling), steamed sumai with shrimp and crabmeat, fried dumpling stuffed with minced pork and shrimp and a rainbow bun with alternating layers of cream custard and salted egg cream.

Peking Duck 

Ideal for both the solo diner and couples is the small size of Peking Duck (Bt450). The crispy skin is cut into seven pieces and served with steamed pancakes and sticks of cucumber and spring onion. Varying from the usual sweet bean sauce condiment, Grand Palace opts for black sweet soy sauce.

Steamed Rice with Crabmeat in Curry Powder

Hungry diners should try the Steamed Rice with Crabmeat in Curry Powder (Bt270). It’ a large bowl of rice topped with well-seasoned crabmeat and more steamed crabmeat on top of that.

Thai dessert cafes are gaining popularity against Western and Japanese-style treats. The compact Waan Phor Dee, which literally means “properly sweet”, is one such choice offering a range of traditional Thai desserts with exquisite preparation and authentic taste.

The small cafe Waan Phor Dee offers a range of Thai traditional desserts.

Nuttinee Wongchalermtarn and her partner opened the first Waan Phor Dee in Chiang Mai and it quickly became so successful that they were invited to open another at Iconsiam.

So far there are 10 tasty items on the menu at prices Bt30 to Bt40 higher than what you pay in Chiang Mai.

Pailin Siam 

“The recipes are based on centuries of collective wisdom,” says Nuttinee. “It’s a risky business because of the very short shelf-life of Thai sweets – because coconut cream and coconut flesh do not keep – and the attention to detail in preparation, but we want to serve Thai desserts like Grandma used to make.”

Pailin Siam (Bt85) has small water-chestnut “jewels” coated with tapioca flour in the appealing shade of blue sapphire, sitting in flavoured coconut milk with colourful, sweet, thin noodles and topped with frozen coconut cream.

Khao Fang Piak Lamyai 

Served warm is Khao Fang Piak Lamyai (Bt85). Millet seeds from Chiang Mai are boiled in water flavoured with pandan leaves and seasoned with sugar, salt and longan flesh and juice.

A separate shot of coconut milk is presented for customers to adjust the flavour, and a skewer of cubed coconut flesh makes a chewy side snack.

Puak Chuem

Puak Chuem (Taro in Syrup), Guay Chuem (Candied Banana Topped With Coconut Milk), Sago Piak Lamyai (Sago and Longan with Flavoured Coconut Milk) and Krong Krang (Caramelised Crisps in Coconut Milk) go for Bt85 a pop, while Khao Niew Mamuang(Mango with Sticky Rice) costs Bt250.

MORNING TO EVENING

Alangkarn is at Iconsiam on the Thon Buri side of Bangkok and open daily from 10 to 10.

Visit http://www.IconSiam.com.

Learn more about Lay Lao, Grand Palace and Waan Phor Dee on their Facebook pages sharing their names.

THIS YEAR, take your celebration of Valentine’s Day to new heights by taking your significant other for a flight over the city in a private 15-minute helicopter tour before coming back to Earth to savour an exquisitely prepared dinner with a photo souvenir of your romantic moment captured by a celebrated lensman.

We won’t pretend this sky-high celebration comes cheap – it doesn’t … the Peninsula Bangkok’s price tag is a cool Bt112,999-plus per couple – but it will make for an unforgettable occasion.

 Get your sweetheart’s love soaring with a flight in the Peninsula Bangkok’s helicopter and a romantic culinary voyage this upcoming Valentine’s Day.

If the helicopter’s not for you, then you can opt for the dinner at Bt39,999-plus per couple including a bottle of champagne. Both deals are being offered to just five couples and the entire Jesters dining room is reserved just for them.

This Thursday’s romantic rendezvous in the clouds starts at the hotel’s private helipad on the 37th floor, where lovebirds take off for a captivating 15-minute sightseeing tour of the city.

After landing, it’s time for a culinary journey at Jesters, which will be decked out in flowers and from which couples can enjoy a superb view of the Chao Phraya River view through the floor-to-ceiling windows.

The hotel’s Jesters room is decked out with flowers for wonderful moments tete-a-tete.

The special Valentine’s nine-course degustation dinner is prepared by Austrian executive chef Stefan Leitner, who joined the Peninsula Bangkok three months ago.

Oscietra Caviar 

You’ll start the meal with Oscietra Caviar stuffed in a beetroot macaroon. This caviar, says Leitner, is one of the most prized thanks to the rich flavour of the roe. It’s flanked with sour cream and stuffed in a beetroot macaroon served on a bed of sour cream drizzled with chive-infused oil.

 Hokkaido Scallops 

Next up are three bite-sized fresh Hokkaido Scallops marinated briefly in Calamansi vinegar before being dressed with flakes of dehydrated berries and quinoa and topped with oyster mouse.

Foie Gras Praline 

The savoury Foie Gras Praline combines Valrhona dark chocolate with creamy foie gras and crispy hazelnuts. It’s served on a bed of crunchy raisin and hazelnut flakes mixed with pomegranate seed oil.

Sea Urchin Bisque 

Then comes Sea Urchin Bisque, a thick and creamy soup made from king crab and sea urchin with, at its centre, diced crabmeat and sous-vide egg yolk cooked with vegetable oil dressed with black truffle shavings.

Steamed John Dory 

Steamed John Dory comes wrapped with baby spinach and a port wine sauce mixed with the chef’s special fish sauce. It’s accompanied by crayfish on cauliflower cream.

 Lamb Loin En Croute

Lamb Loin En Croute features a bite-sized piece of lamb wrapped with blended celery and coated with breadcrumbs before frying. The lamb is later baked in the oven to keep the meat tender and juicy but crispy on the outside. It’s served with chopped Swiss chard seasoned with Madeira jus.

Tahitian Vanilla Madeleine

Cleanse the palate with a refreshing glass of Tropical Fruit Foam featuring mango and passion fruit topped with coconut foam before going to the sweet treat of Tahitian Vanilla Madeleine. Prepared in shades of pink, it offers rose mousseline with chantilly cream framed in heart-shaped chocolates together with berry sorbet on the side. The culinary voyage is completed with heart-shaped chocolates crafted with a special chocolate blend exclusively produced for the hotel by Valrhona.

Peninsula Signature Chocolates

Famed wedding photographer Wirun Kultan, whose portfolio includes wedding scenes of actresses Araya A Hargate and Janie Tienphosuwan, will be on hand to snap candid pictures of each couple’s natural moments.

The photo in an exclusively designed frame crafted by up-and-coming artist Phannapast Taychamaythakool, who also designed the logo and illustrations celebrating the hotel’s 20th anniversary, will be given to each couple before they leave. Etched with gold and red, Phannapast’s handmade frame features an intricate embroidered image of cupid entwined with love-hearts, red roses and lily of the valley.

For those on more modest budgets, River Cafe & Terrace is serving a romantic buffet spread for Bt5,600-plus per couple.

A NIGHT TO REMEMBER

Reservations are a must at (02) 020 2888.

Learn more at http://www.Peninsula.com/Bangkok.

The exclusive culinary programme comprises seven-course set dinners on February 28, and March 1 and 2, in addition to five-course set lunches on March 1 and 2. Diners have the opportunity to enjoy selected wine pairings at each lunch and dinner event. He will be collaborating with Millennium Hilton Bangkok’s executive chef Shaiful Kassim as part of the centenary celebration for Hilton Hotels.

“Chef Jacques’ restaurant in France has a well-deserved global reputation for outstanding cuisine. We are proud to have the opportunity to work with such an inspiring chef. It will be a delight experiencing his culinary skills at Prime,” said Heidi Kleine-Moeller, general manager of Millennium Hilton Bangkok.

Regis and Jacques Marcon have a stellar reputation. With no less than three Michelin stars to its credit – awarded in 1990, 1997 and 2005 – the restaurant has been a member of the prestigious Les Grands Chefs Relais & Chateaux for more than two decades. Over the years diners have been delighted by dishes created with extraordinary ingredients, notably fresh mushrooms picked from the remote forests surrounding the restaurant.

“As someone who runs a restaurant with his father, I know a bit about the importance of effective collaboration. For that reason I’m excited about working with executive chef Shaiful Kassim. By combining our diverse backgrounds and culinary influences, we hope to find interesting and delicious ways to help Hilton mark its centenary,” Marcon sad.

Amongst the dishes diners can anticipate are Lobster with Apple and Chestnut, Beef in Puff Pastry with Artichoke Puree, Green Lentil Ragout with Black Truffle and Apple with Morel Mushroom.

The set lunch menu is priced at Bt5,500 per person (with additional Bt2,100 for wine pairing); the set dinner menu costs Bt9,850 per person (with additional Bt2,800 for wine pairing).

Because each lunch and dinner event at Prime is limited to 50 guests, Kleine-Moeller encourages French cuisine enthusiasts to reserve a table early. “We are expecting unprecedented demand for this series of outstanding dining experiences featuring one of the world’s most esteemed chefs. And with chef Jacques working alongside and inspiring our own executive chef,” she added, “this promises to be a truly memorable culinary highlight.”

For reservations call (02) 442 2000, or email bkkhi.informations@hilton.com.

Riding on the success of the brand’s Bangkok debut with the Sukhumvit 22 outlet last July, Cali-Mex Bar & Grill Soi 11 features an expansive selection of favourites aimed to appeal to discerning diners who frequent this eclectic lower Sukhumvit entertainment and dining quarter.

Cali-Mex Bar & Grill American-Mexican restaurants has its origins in Hong Kong, with 20 successful outlets throughout the territory. Now the brand is making significant inroads into the thriving Thai dining market, with three completed outlets and plans to open a total of 20 stores over the coming three years.

The new flagship Sukhumvit Soi 11 outlet features a spacious 150-square-metre dining floor with seating for 150. Along with a variety of authentic Taqueria-style Mexican favourites like burritos, quesadillas and tacos, the menu also includes glutenfree, vegetarian and vegan-friendly options.

The expanded menu also features a selection of starters like the best-selling Spinach and Artichoke Dip, Chilli Con Carne and Sizzling Garlic Chilli Prawns plus main dish options like Grilled Chicken Parmigiana, beer battered Fish & Chips and Prime Rib-Eye steak, served sizzling hot and grilled to perfection. The bar– with its Williamsburg, Brooklyn (NY)inspired vibe – boasts a selection of more than 40 small-batch gins and 30 bourbon/whiskey labels, along with a range of craft cocktails and martinis.

The Cali-Mex Bar & Grill concept offers a refined dining environment, with dinerlike booth seating complete with individual tableside beer taps—a signature CaliMex feature.

The Sukhumvit Soi 11 branch is open daily, from 10.30am to 2.30am. Call (02) 015 8100.

Starting on Valentine’s Day, the party will be held at the Bangkok Trading Post Bistro & Deli and extends over the next three weekends in February and March.

Created by guest chef Penny Jirayuwatana, the afternoon tea set features whimsical tasty takes on sweet and savoury dishes designed to delight your senses, while enjoying the intimate atmosphere of the fairytale.

Penny puts a playful twist on the tradition of British afternoon tea with inspiration from the popular Victorian novel.

Guests will enjoy the Tick Tock Gold Clock Macaroon, White Rabbit’s Carrot Pot, The Talking Flower Williams Pear Mousse and all-time British favourites like Coronation Chicken and Marie Rose Prawn Cocktail sandwiches. Penny also offers her famous scones served warm with clotted cream and homemade fruit preserves.

The traditional tea party will be complete with a wide selection of exceptional wild and free-grown teas purchased exclusively from organic tea producers.

The highlight is Monsoon Teas – the leaves come from the original Camellia Sinensis Assamica plant that originates in the mountain range that stretches from Assam in India, through Myanmar, Northern Thailand, and all the way to Yunnan in China.

Planted in the forested hills of Northern Thailand by local farmers, the young leaves and buds are handpicked to make unique wonderfully deep, yet delicate, flavoured teas that are also organic.

Guests can choose from three 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, or the Herbal, Non-Caffeine Teas, which includes Herbal Digestive and Herbal Relax.

Chef Penny graduated from the Culinary Institute of America and has over 20 years’ experience working with the award-winning Dominique Ansel Bakery London, the five-star Brown’s Hotel by Rocco Forte in London, the Mandarin Oriental London, and Mercer Kitchen by Jean George Vongerichten in New York.

She is now based in Bangkok and work as a chefconsultant for bakeries, food factories and airlines, in addition to TV appearances as a guest judge on “Master Chef Thailand” and “Iron Chef Thailand”.

The Mad Hatter’s Afternoon Tea set is available from 1pm on Valentine’s Day and the following weekends of February 16 to 17, February 23 to 25 and March 2 to 3.

It is priced at Bt950-plus and Bt 1,550-plus with a demi bottle of Moet Rose Imperial Champagne.

Make a reservation at (02) 079 7000 or visit https://137PillarsBangkok.com/en/events/madhattersafternoonteaparty.

Conrad Bangkok’s Chinese restaurant Liu is offering a range of authentic and neo-classic dishes from now until February 10. Traditional dishes such as Roasted Peking Duck, Crispy Pork Belly, Chinese Sausage and Shrimp Roe, as well as tempting desserts like Steamed Orange Sago Dumpling and Black Sesame Glutinous Dumpling, will give your gathering a delicious reason to celebrate.

The buffet spread features Braised Pumpkin Soup – Bamboo Pith and Assorted Seafood, Prosperity Salmon Toss “LohHei” and Wok-Baked Boston Lobster with Superior Broth

Prices for dim sum all you can eat are Bt1,500-plus per person, Bt120-plus for a la carte menu, and from Bt13,800-plus to Bt23,800-plus for dinner sets for 10 persons.

Call (02) 690 9999.

The Continent Hotel Bangkok’s Italian restaurant Medinii introduces 2 sittings (Sundowner and Twilighter) for both early and late diners. A 2.5-hour free flow of pasta, pizza and drinks, choose one main course and dessert from the menu at just Bt999-plus. Recommended is the guaranteed window table offer with wider choices of drinks and food at Bt1,499-plus. To celebrate the Chinese New Year a “come 3 pay 2” offer applies all month long. Book early as just limited seats are available. Sundowner seatings are at 5.30pm and Twilighter seatings at 8.15pm.

Call (02) 686 7000.

Silver Waves on the 36th floor of Chatrium Hotel Riverside Bangkok, celebrates Chinese New Year’s Day on February 5 with a Lion Dance performance at 12 noon and a freshly made Dim Sum All You Can Eat Lunch, priced at Bt999 net per person.

Its Chinese New Year set menu, available for lunch or dinner until February 10, starts with “Yu-Sheng” Prosperity Salmon Salad, and moves on through a feast of Braised Fish Maw Soup with Crabmeat, Barbecued Suckling Pig, Sauteed Abalone, Stir-Fried Fresh Scallops, Braised Black Sea Moss & Chinese Melon, Steamed Black Grouper, Crispy Egg Noodles with Crabmeat & Ham, and Chinese Pancakes with Red Date & Red Bean Paste. The set menu is priced at Bt15,888 net per table of 10 persons.

The a la carte selection for lunch or dinner over the Chinese New Year holiday includes the salmon salad starter from the set menu, as well as “Prosperity Chicken” with Chinese Ginseng, Fried Sea Crab with Egg Yolk & Curry Powder, “Paradise Guitar Duck” Roasted Duck with Chinese Herbs & Soy Beans, and several other fine Cantonese creations.

Call (02) 307 8888 extensions 1948-49.

The Sukosol Hotel’s Lin-Fa has a special a la carte menu full of delicious treats that are guaranteed to bring good fortune including “Jiaozi” Pork & Vegetable Dumplings, traditional “Yee Sang” Salmon Salad, and “Long-Life” Egg Noodles with Abalone Sauce. Also on offer are Chinese favourites such as Steamed Phuket Lobster with Soya & Ginger, Deep-fried Shrimp Salad Spring Rolls, Orange-Flavoured Buns, and Sweet Rice Balls.

As a bonus, guests will receive a complimentary family photo souvenir and every table has the chance to win one of 222 lucky draw prizes when dining during the month.

Call (02) 247 0123, extension 1820.

Anantara Riverside Bangkok Resort’s Riverside Terrace offers Chinese delicacies and a global buffet on February 5 at 6pm together with all the colours and rhythms of a traditional lion dance in addition to a unique tropical setting on the Chao Phraya River.

The iconic Riverside Terrace plays host to an evening of revelry, with a full buffet spread of Chinese delicacies. Western favourites, fresh seafood, handcrafted Thai dessert and sparkling wine. The evening’s entertainment includes a traditional Chinese lion dance, Thai cultural performance and live duo. Enjoy a complimentary glass of bubbly, ang pao and potted miniature orange plant to take home.

The buffet price is Bt1,999 net per person and Bt999 net per child. Call (02) 476 0022 extension 1416.

The Landmark Bangkok celebrates Chinese New Year at Atrium and Sui Sian on February 5. Atrium has an international buffet featuring King Crab, Oysters, New Zealand Mussels, Mud Crab, Blue Crab and River Prawns, as well as superb Roasted Wagyu Beef, New Zealand Lamb, Gammon Ham, a Chinese station and Live Japanese station. It is priced at Bt3,000 net per person with a complimentary Ang Pao and Golden Oranges and a “Come 4 Pay 2” promotion.

Sui Sian Chinese Restaurant’s chef Lo Wai Ming offers a Cantonese Dim Sum “All You Can Eat” lunch. It comes with Yang Chow Fried Rice or Abalone Noodle, unlimited Peking Duck, Suckling Pig, Crispy Pork Belly, Drunken Chicken, Jelly Fish and selection of desserts with Chinese tea for Bt1,088-plus per person. The Special Chinese New Year Set Menu is Bt12,888-plus and Bt16,888-plus/

Call (02) 254-0404 extension 7777 or e-mail: fb@landmarkbangkok.com.

Windsor Suites Hotel heads into Year of the Pig with a great Chinese set menu on February 5. Guests can choose the a la carte menu or the “Magnet Set Menu” for Bt9,999-plus featuring seven dishes and suitable for group of up to 10 diners. It includes, double boiled shark fin with black bone chicken in ginseng, barbecued suckling pig “Hong Kong” style, baked river prawns stuffed with Japanese seaweed, steamed seabass with Hong Kong soya sauce, fried long-life noodle with crystal prawns and, to finish, jujube-taro-cream-dumplings in hot syrup.

Call (02) 262 1234.

VIU Restaurant on Level 12 of The St Regis Bangkok has a vibrant Chinese theme and extraordinary lunch and dinner buffets overlooking the Royal Bangkok Sports Club from now until February 6 plus a Lion Dance performance on February 5.

Guests can enjoy auspicious dishes and much-loved Chinese favourites including BBQ red pork; duck braised in soy sauce; steamed snapper with ginger and shallot; wok fried golden fried rice with BBQ pork and prawns; e-fu noodles with crab meat and bean sprouts; stir-fried Asian greens with oyster sauce; sesame dumplings (tang yuan) in ginger sweet soup; and ginkgo nut, sweet sticky rice, taro in syrup.

Dinner also includes a choice of two signature lobster dishes, including: grilled lobster with Singaporean chilli sauce and steamed buns; stir-fried lobster with black bean and chilli; stir-fried lobster with egg and pepper sauce; steamed lobster with ginger and shallot; and lobster and 8 treasure fried rice.

The Chinese New Year lunch is priced at Bt1,288-plus and dinner at Bt2,288-plus.

Call (02) 207 7777.