The dinner for two includes a three-course set menu and a glass of rose champagne Moet with the bar’s valentine chocolates.

Scallop and foie gras duo, seafood platter and raspberry and ginger soufflé are among the dishes.

The package is available on Thursday, February 14 from 7.30pm until midnight for Bt9,999 per couple.

Reservations can be made at 02431 9120.

Each couple can choose an exclusive setting at the Pool Side, on The Deck, in The Old House or on The Terrace, while the resident pianist and guest violinist will serenade the two with tunes of love. Guests will receive a floral box and enjoy two glasses of rose or a bottle of champagne amid a romantic surrounding.

A romantic evening begins with a glass of bubbly and the innovative amuse bouche of Watermelon Tartare with mango yolk, and Sashimi tuna with crab meat salad roll topped with roselle foam, salmon roe and micro greens.

The next course is a heartwarming Butternut Squash Soup infused with truffle cream and topped with crispy Parma ham and asparagus, or the Cauliflower Veloute, infused with a light green curry and topped with crispy Parma ham and balsamic caviar.

Then guests can choose a main dish between Buttered Cod Fish marinated in miso soy sauce with potato seaweed, mixed green vegetables and citrus butter sauce and Veal Angus Beef Tenderloin served with vanillawhipped potatoes, mixed vegetables and red wine reduction.

The romantic dinner ends with the heavenly Baked Alaska with mixed berries, chocolate ice cream and a savory fruit sauce.

The Valentine dinner set menu is available on February 14 and priced at Bt3,900 per couple, inclusive of two glasses of Rose and Bt6,900 per couple including a bottle of champagne.

Find out more at (053) 247 788 or http://www.137PillarsChiangMai.com.

MOST THAIS only need to say the words – guay-tiew-ruea – for their mouths to start watering. There’s nothing quite like Thai-style boat-noodles, so aromatic with long-simmered herbs, so rich in flavour and spicy in a thick, dark soup.

Commonly served in a small bowl with lots of pork crackling and fried garlic, meatballs, chilli flakes, boiled morning glory and sweet basil, the noodles (to be absolutely perfect) ought to also have kanom tauy off to the side, a little coconut-milk custard for dessert.

Tell a Thai travelling upcountry that the nearest guay-tiew-ruea restaurant is far away and it won’t matter. It’s a meal that must be had, and any street vendor or passing boat that’s offering boat-noodles will do.

Thong Smith serves only traditional boatnoodles and seeks to bring back fond memories with its decor and design.

The various sources in Ayutthaya and in Bangkok’s Rangsit district are nationally famous. In the past, the noodles were named after the cook-vendor, the venerated individual who did everything from scalding the noodles and seasoning the soup to plunking the dish in front of you and pocketing the payment. These days you can still tell a great boat-noodle restaurant by the ornamental boat parked out front as a lure.

There are not a lot of boats being paddled around the Helix building at Bangkok’s luxurious EmQuartier shopping mall. But go to a shop called Thong Smith on the seventh floor and you won’t be disappointed with the noodles – authentic in taste and aroma, served in nostalgia-evoking surroundings.

As soon as you sit down you can have a pair of Khanom Tuay for Bt29, the original sweet-slightly-salty of coconut-milk custard treat. Irresistible, they don’t stick around for long.

Four pals who share a love of food put together Thong Smith. Atchara Burarak co-founded the popular iberry Group, as well as Kub Khao Kub Pla and Cafe Pla. Her partners here are her husband, Rojanin Arthayukti, COO and director of iberry Group, actress Intira Dangchamroon and Karn Kittivech, the chef.

“We’re all nuts about Thai-style boat-noodles,” says Karn.

“It started simply with the idea of just making a great bowl of noodles, taking the time to create a balanced and aromatic broth infused with aromatics like galangal, cilantro, lemongrass, pickled garlic, and so on.

“Then we added more, premium ingredients and essentially created the perfect bowl of noodles,” he says.

Among the many temptations on the menu is Thong Smith Ribeye Noodle (Bt529) with sliced Australian wagyu, braised shank and tendon in fabulous spicy soup.

Nam Tok Wagyu Thong Smith (Bt329) has sliced Australian wagyu round, beef meatballs, braised shank and tendon. There’s also Ox Tongue (Bt229) with beef meatballs, sliced beef, braised shank and tendon. Other premium ingredients include liver and tripe. The spicy soup has three levels of hot – one to three fiery stars – and you can opt out of spicy soup altogether.

“Using premium ingredients is the key,” says Karn. “We go to the spice market together to find the best herbs – we use more than 15 types of herbs in the broth, Thai and Chinese, and simmer it for eight hours to get the right aroma and intense, authentic flavour.

“We also took time to find the right supplier of thin noodles, but the best are egg noodles made with traditional techniques so the noodles are soft but still have some bounce. The beef, chicken and pork are all premium grades, such as wagyu and ribeye and Kurobuta pork.

“It takes a day to simmer the ox tongue with herbs over very low heat to get the best quality, because we don’t want to lose any of the tasty fat before it’s sliced up. The stewed beef and pork are really tender too, so they melt in the mouth.”

Steamed wontons with Sichuan chilli sauce

Sliced Kurobuta Pork (Bt179-Bt259) has braised pork and liver, accompanied on the side if you like with pork balls, sliced pork, boiled morning glory, extra noodles or rice for another Bt20 to Bt60.

The prices will demonstrate that the good old days of cheap boat-noodles are behind us. But, on the other hand, who can resist all these dishes, or others like Grilled Beef or Pork Balls (three skewers for Bt119), Crispy Pork Fat (Bt50), Fried Crispy Pork and Shrimp Wontons (Bt100) and Steamed Wontons with Sichuan Chilli Sauce (Bt129).

At the end of the meal, to cool the tongue after its spicy revelry, Pandan Noodles with Coconut Milk and Glass Jelly and Longan Syrup are both excellent choices for Bt79.

Karn chuckles that, since the restaurant specialises in boat-noodles, the partners had a “headache” coming up with a name for the place. They gave up trying to fit ruea (boat) into it and went instead with Thong Smith.

“It means ‘expert’ and is homophone for the Thai word samrit, meaning ‘success’. And the name is rendered in an old-style font.

“Plus, since it would have been difficult and unfashionable to have a boat moored outside, we have a picture of a boat on the wall and chose dark wood for the chairs and tables and engraved the restaurant’s name on the bowls.”

RICH, SPICY, SCRUMPTIOUS

>> Thong Smith is on the seventh floor of the Helix Building at EmQuartier in Bangkok.

>> It’s open daily from 10 to 10.

>> Book a table at (02) 003 6226.

If you are looking for an auspicious, thoughtful gift for your family and loved ones, Mandarin Oriental shops are now selling an exclusive Chinese New Year hamper. Featuring a fine selection of gourmet treats, such as “Yuan Bao” ancient money chocolates, Mandarin Oriental jasmine tea, homemade XO sauce, homemade Shanghainese Chilli Sauce, “Nian Gao” Chinese New Year rice cake, and other lavish delicacies sure to bring good luck, prosperity and health, the hamper is priced at Bt2,688 net.

You’ll find it at Mandarin Oriental shops including in Siam Paragon, Central Chidlom, The Emporium, Gaysorn Village and The China House at Mandarin Oriental, Bangkok from today through February 8.

Call (02) 659 9000 extension 7390 or email mobkkrestaurants@mohg.com.

“Italian Romance” at award-winning Biscotti will feature a terrific four-course set menu prepared by chef Andrea Buson and served in the restaurant’s cosy surroundings.

“Contemporary Steakhouse Seduction” at Madison will be a five-course feast perfectly designed for couples. Red roses perch on the table as sumptuous steak and seafood arrive from the kitchen of Nico Merten.

It’s five courses as well for “Japanese Delight” at Shintaro, where chef Satoshi Sawada will focus on wasabi-glazed lobster, Wagyu striploin and more.

“Dining by Design – Romantic Poolside Dinner” is one of the Anantara’s signature private-dining concepts, with a hundred candles casting their seductive glow over swaying palm trees.

Everything is sweet at Mocha & Muffins, which from February 7 to 14 has “Valentine Gifts & Roses” in store – chocolates, cakes, red roses, fine wines and inspired gift ideas.

And the Anantara Siam’s marvellous Valentine’s Hampers are full of treats of all sizes and tastes.

Meal prices range from Bt4,490 to Bt5,500 per couple. Make reservations at dining.asia@anantara.com, (02) 126 8866, extension 1201, or http://www.SiamBangkok.Anantara.com.

A whole suckling pig goes for Bt3,600++, while half a suckling pig goes for Bt1,900++.

In the Chinese zodiac, the pig is considered to be an icon for diligence, kindness, generosity and wealth, and is often noted for its easy-going attitude, luck and happiness. So mark its arrival at the ATTITUDE Rooftop Bar & Restaurant on the 26th floor of Avani Plus Riverside Bangkok and enjoy a panoramic view of the Chao Phraya River and the city.

For more information and reservation, call (02) 431 9120 or email reservation@attitudebangkok.com or visit http://www.attitudebangkok.com.

“We have had the honour and privilege to host many international Michelin-starred chefs in the past two years from Italy to Japan and we’re delighted to be collaborating with chef Noah for an one-off dining experience,” said Vorasit “Wan” Issara, managing director.

Oriole was awarded two Michelin Stars in the restaurant’s first eligible year and has retained two stars them. Sandoval himself was recognized 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. Oriole has also earned 4-star reviews from various publications.

“I’m so thrilled to be in Thailand and Phuket for the first time and looking forward to showcasing some of Oriole’s signature dishes while incorporating some of the finest local ingredients like the Phuket Tiger Prawn and Thai herbs into the menu,” Sandoval told reporters.

He will be offering an eight-course Tasting Menu for Btt5,000-plus excluding drinks featuring, among other delights, Golden Osetra Caviar with Kampachi, Saffron and Coconut; Aged Hamachi Nigiri with Fermented Truffle Honey and Fresh Wasabi; Phuket Tiger Prawn with Makrut Lime, Mint, and Caramel and Halibut with Phuket Beer, Bok Choy, and Genmai.