LOCATED NEXT to the kids’ playground and dog park in K Village community mall, Roots Bangkok evokes a sense of the traditional BBQ party, a place where family and friends can get together in the garden and enjoy charcoal grilled dishes, tailored cocktails and good music, while children and pets romp around.

Opened last year, this 100-seat bistro belongs to Thanattha “Tanya” Diket and her family, owners of an import and export business that has now expanded to include hospitality services.

The indoor dining area gets a touch of the outside too with artificial leaves decorating the ceiling and wood covering the walls in a rustic ambience that’s surprisingly relaxing.

But it’s the garden that holds the biggest appeal for families and the smokers. Sheltered from the sun by a towering tree, it’s furnished with a classic wood-fired stove, a mini counter bar, a Thai-style pavilion and a fountain.

True to its slogan “let the good times roll to spirit of Roots”, the eatery also offers classic movies every Tuesday, sports games on the large-screen TVs and spins by some of Bangkok’s best DJs.

“I graduated in hospitality from the Pacific International Hotel Management School in New Zealand and did my training in food and beverage management at the five-star Stamford Plaza Hotel in Auckland before moving to the Langham Hotel. Two years ago, I returned home to Bangkok and my family asked me to help set up Roots,” Tanya says.

Roots offers a variety of signature dishes from different countries and innovative cocktails so it has become a good place to hang out.

The kitchen is in hands of chef Nares Kotchompoo, who specialises in Italian and Mexican cuisine. For Roots, he cooks up an interesting fusion of Turkish, Italian, Jamaican and Thai delicacies. All dishes come in big portions, perfect for sharing and there are also plenty of salads, tapas, pastas and soups plus BBQ, pizza and Thai favourites.

“We focus on fresh and quality ingredients and have developed some recipes to meet Thai tastes. All sauces, salad dressings and yoghurt are home-made. We adhere to classic techniques, using eucalyptus firewood and charcoal for cooking the pizzas and steaks because they produce less smoke but make food fragrant,” he says.

 Classic Canadian Pizza

Nares recommends us to try the Classic Canadian Pizza (Bt320). Designed for eight hungry souls, it boasts a generous topping of sliced ham, bacon, black olives, bell peppers, shallots and mushrooms in a home-made tomato sauce mixed with extra virgin oil, onion and garlic.

“Canadian Pizza has a thick but soft texture. We make the pizza dough fresh every day using yeast, pepper and sugar as well as olive oil to create a smooth and chewy texture,” he explains.

Jerk Chicken

Crispy Jerk Chicken (Bt320) comes with Jamaican-style rice and peas. The chicken is marinated in a Turkish-style sauce made from cinnamon, clove, mint, oregano and imported chilli before being roasted in a wood-fire stove then grilled until the skin is crisp.

Turkish Chicken Kebab

One of the best-selling main dishes is the Turkish Chicken Kebab (Bt280) that’s served with freshly baked Turkish bread, hummus and home-made yoghurt. The chicken thighs are marinated with rosemary, thyme, chilli powder and paprika before grilling.

 Lamb Chops

Also on offer are tender Australian Lamb Chops (Bt580) served with smooth mashed potato and home-made yoghurt and Greek Salad (Bt200) dressed with olive oil and

white wine vinegar. The latter is a mixture of cucumber, tomato, black olives, green olives, basil, green capsicum, shallots, black pepper and creamy feta cheese. Young guests under the age of seven get to pick their favourite dish for free from a special menu.

The counter bar is manned by bartender Arnon Dangked, who placed second in the 2014 Barcadi Legacy Cocktail contest and he offers a wide range of special and classic cocktails and mocktails.

Roots Slipper

His specials include the Roots Slipper (Bt240), a blend of Midori, Cointreau, fresh lime juice and egg white foam. For something a little less strong, check out the Strawberry-Lychee Punch (Bt260) with vodka, strawberry liqueur, lychee and lime juice and syrup.

BACK TO BASICS

Roots Bangkok is on the ground floor of K Village, Sukhumvit Soi 26. It’s open Monday to Friday from 3pm to 1am, Saturday from 11.30am to 1am and Sunday from 11.30am to midnight.

Call (02) 661 5227 or visit http://www.RootsBangkok.com.

A rare pizza vending machine from Italy, called Pizza Self, has appeared in Nishi Ward, Hiroshima. It represents eight years of effort by a former truck driver to import the machine, out of his strong desire to “eat piping hot pizza at any time.”

People are lining up almost daily in front of the machine, which stands outside the Tsutaya Kusunoki shop. Pizza Self offers Margherita pizza for ¥980 ($9) and pizza with four kinds of cheese for ¥1,280 ($11).

Frozen pizza is baked at up to 300 C in the machine, which serves “just-baked” pizza all day and night. It sometimes sells 150 pizzas a day, with young people and parents with children eagerly coming to buy.

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• Pizza from the machine

The machine was set up in late July by Yoshiharu Taniguchi, a former truck driver who is now president of a logistics company in Naka Ward, Hiroshima. Eight years ago, he worked late at night as a driver and was unhappy when he wanted to eat piping hot pizza but the delivery shops were closed.

Taniguchi searched online hoping to find a vending machine for pizza and learned that an Italian company sold such a machine overseas.

“I came to get some after I heard about this machine. Buying pizza from a vending machine is an interesting concept,” said an 18-year-old male university student from Kitakyushu.Speech

It’s being served with a special set menu inspired by Ogeu at six restaurants today and tomorrow.

Recommended by Gerard Basset, the most awarded sommelier in the world, the origins of Ogeu date back 200 years when a natural spring in the Pyrenees was discovered. Since its inception in 1820, Ogeu has grown in popularity as one of France’s four market leaders in premium bottled natural mineral water that is available in 20 countries worldwide.

The clean, pure, well-preserved spring is tucked away in the wildest massif of the Pyrenees beyond the reach of urban encroachment and has existed in complete isolation from the trappings of civilisation. The water filters through layers of rock formations to underground cavities 500 metres deep.

Ogeu mineral water makes a lavish accompaniment to every luxurious meal. With a smooth flavour and low mineral content, the natural mineral water complements food flavours as well as wine.

Presented in a luxury bottle, Ogeu is quite distinct: its cap displays the French flag’s colours denoting the glamour and quality of made-in-France products as well as French cuisine that has been declared by Unesco as a world intangible heritage.

Ogeu is making its first foray into Thailand through IHC Hospitality Solutions, its sole importer and distributor in Thailand. Diners can taste it at Artur Restaurant, Le Cabanon, Loulou Forks & Glasses, Oskar Bistro, The Reflexions and Savelberg.

The near perfect combination of a wet spring followed by a long hot summer has left wine makers rubbing their hands with glee.

The earliest harvest in 15 years is already in full swing in the Champagne region with the first grapes picked in equally northerly Alsace on Tuesday, two weeks ahead of schedule.

With global sales of champagne alone likely to pass five billion euros ($5.8 billion) this year, government expert predicted Friday that the overall French harvest could be up by as much a quarter.

And with the quality of the grapes said to be high, a truly vintage year to match 2009 could be in the offing.

All the wine producing areas of the country except Corsica, Languedoc-Roussillon and the Riviera coast have reported more and better grapes compared to the last five years.

Winemakers, however, were quick to insist that they will not be celebrating until they have the grapes in the barrel.

“A lot can happen,” said Charles Bonnafont of the Peyres Roses winery at Cahuzac sur Vere near Gaillac in southwest France.

“Yes, it is looking very good. If we had a little rain now and than some more sunshine before the harvest it might be even more perfect,” he told AFP.

Bumper harvest

Like many winemakers, his organic vines were hit by mildew after a very soggy spring but “the long dry hot summer has helped us to halt it and allow the grapes to ripen really well”.

Other organic winemakers, however, have struggled to stay on top of the parasite even with the help of the heatwave. Laurent Herlin, from Bourgueil in the Loire valley, said even drought “did not totally stop the march of mildew”, which can eat away and wither bunches of grapes on the vine.

The French government agency FranceAgriMer said that mildew and violent spring storms had also hit the harvest along “the Atlantic coast and particularly along the Mediterranean”.

Yet that would not stop 2018 being a bumper year — if the weather holds up for a few more weeks, it said.

While the harvest is very early in many of the country’s most famous grape-growing regions — with pickers out in the renowned vineyards around the Burgundy village of Meursault on Tuesday — it is not the case everywhere.

Some domaines around Bordeaux have begun harvesting grapes for their white wines, but Bonnafort said that further to the east in Gaillac picking was likely to start between September 5 and 10 — “which is not that far ahead of the norm”.

Never-ending summer

The harvest in Fitou, traditionally the first in France, actually began a little late.

Even so Laurent Maynadier was still the first French winemaker to put his secateurs to work on August 7 as he harvested by hand on the hillsides overlooking the Mediterranean near Narbonne.

Fitou may be known for its strong smooth reds but it was the first ripe muscat grapes for its lesser known white wines that Maynadier was picking.

Sales of white wines from the area have “doubled in four years”, according to Jerome Villaret, of the Languedoc AOC (Appellation d’Origine Controlee), which certifies wines in the huge southern wine region.

“Winemakers here have been working extremely hard on the quality and their efforts are being recognised with their white wines now being widely exported to the US and Japan,” he said.

“Vines love the sun,” said Bernard Farges, head of the union of winemakers in the prestigious Bordeaux region, as he rejoiced at the seemingly never-ending French summer.

Despite the mildew which took a toll particularly on the merlot grapes used in its famous claret reds, production is still likely to be hugely ahead of the disastrously small crop of 2017.

Like some other big-name regions, Bordeaux was devastated last year by frosts and hailstone storms.

Still experts are waiting to see how the final ripening of the grapes goes before they uncork something special to celebrate.

EVER IMAGINED yourself welcoming friends to your luxury pad for a slap-up meal? Well, you can now do exactly that thanks to #Mypenthousesundays, an initiative of the Park Hyatt Bangkok’s Penthouse Bar and Grill, which allows you to bring your pals along to a Sunday brunch featuring terrific food, drinks, music and games in an ambience so private that it feels like your own home.

 Luxury vintage leather club chairs dot the main sitting area

Located on level 34 of the hotel, Penthouse Bar and Grill is a three-floor entertainment complex featuring a restaurant, bars and lounges, namely The Grill, Chef’s Table, the Cocktail Bar, the Whisky Room, the Mezzanine, and the Rooftop Terrace. Guests can wander around freely and explore.

The food is carefully crafted from the very best organic ingredients and guests can choose whether to pile their plates at the buffet or have lunch served at their table or booth.

Conceived and designed as a private penthouse, the venue acts as a permanent open house for those who share a passion for life with their irrepressible host. The Penthouse Bar and Grill offer the best views in the building and features such exclusive amenities such as private elevators and rooftop gardens. Natural light pours in through windows that offer a spectacular view of downtown Bangkok.

 Fresh oysters for the taking 

Lavish elements such as antiques, artworks, toys, opulent custom-designed furniture, velvet and leather upholstery and asymmetrical brass structures add to the feeling of luxury and the dining tables made of marble and chestnut woods can be rearranged according to the way the space is being used. The main sitting areas are furnished with vintage leather club chairs perfect for chilling over a drink and the modern open kitchens add a touch of theatre to the proceedings.

After a welcome glass of punch, guests have the run of the grill for the meat and seafood starters and mains, sides and salads for which Penthouse Bar and Grill is renowned.

The finest selections of grilled beef include Prime Tenderloin from USA, Ranger’s Valley Ribeye from Australia and Wagyu Beef Tomahawk while BBQ Braised Wagyu short rib and Chicken Viennoise are also up for the taking. Seafood choices cover salmon, jumbo prawns, and Hokkaido scallops. There’s plenty of pasta too as well as perennial kids favourite Mushroom Mac and Cheese, mashed potatoes, sweet potato wedges, French fries, onion rings, creamed spinach, sauteed mushroom, corn on the cob, asparagus and cauliflower gratin.

 Grilled Hokkaido scallops

Other stations offer different kinds of egg dishes as well as pizzas. Cheeses lovers will sure to enjoy the Cold Cuts zone, which has a wide selection of goat’s cheese, Truffle Gouda, Brie de Meaux Comte and Fourme d’Ambert plus Parma ham, chorizo, pork rillettes, Pate Grand-Mere and more.

Another area is home to starters, fresh green salads and a superb oyster bar. The Caesar Salad is a generous mix of Parmigiano-Reggiano cheese and bacon while the Cobb Salad offers chicken breast, blue cheese, cherry tomato, bacon, avocado, poached egg and a cider dressing. The Heirloom Tomato Salad, meanwhile, features Burrata cheese, basil, red onion and pesto and the Red salad lives up to its name with sweet beetroot, roasted pepper, cabbage, tomato, radish and pomegranate. Both the prawn cocktail and smoked salmon salads are great but the winner is the Yellow Fin Tuna Tartar, which is served with wasabi peanuts, pickled ginger, sesame, and ponzu.

Diners can choose from a wide selection of wines and champagne, beers, cocktails, and juices.

And the kids will go wild for the special chocolate and vanilla soft serve ice cream.

Delicious cold cut

Sunday brunch doesn’t end with the food though. Up in the Grand Bar, you’ll find delicious desserts and drinks served from various specialist stations, from Frozinis to DIY G&Ts to red, white and sparkling wines, and surprise shots.

Kids and teenagers can linger in their personal playground and watch some TV, play Nintendo and other video games, kick a football around or play darts and various board games.

And while they’re occupied, the adults can chill to the sounds being spun by the Sunday vibe DJ specialist who may even get you up and dancing.

What a way to spend a Sunday!

THE SKY’S THE LIMIT

>> Brunch is available every Sunday from 12 noon to 4pm

>> The food and soft drinks only package is priced a Bt1,990-plus. To include the beverage package, add another Bt1,000-plus.

>> A Chef’s Table can be organised on request.

>> Book a table by calling (02) 011 7480 or pop off an email to bkkph.penthouse.reservation@hyatt.com.

Under the culinary concept “The Journey of Life and Dream”, this special fourcourse meal combines authentic taste with modern touches. Diners will be greeted with a trio of Thai traditional appetisers, ranging from watermelon topped with sweetened crunchy fish, deep fried taro in triangle shape to stirfried crispy vermicelli in tamarind sauce.

Tiger Prawn in assorted herbal sauce and Crispy pork with garcinia cowa leaves in spicy herbal soup will be served as the starter followed by choice of main dishes: Wagyu Beef served with Mussaman Sauce or Red Snapper Served with Chilli Paste Sauce and Thai Persimmon Sauce.

Kaew will end the meal with to-die-for Coconut Ice Cream served with green shredded rice, crispy crepe and kalamare.

The charity dinner is priced at Bt2,250-plus per person and part of the proceeds will go towards Queen Sirikit Centre for Breast Cancer.

Book your table by calling (02) 200 9000 extension 2345.

Eat Drink Pink will enable guests to enjoy signature dishes, drinks and snacks in a delightful ambience by the river.

For the fourth year, The Peninsula Bangkok is partnering with Bangkok’s Michelin-starred restaurants, Asia’s best restaurants, as well as rising restaurants, among them L’Atelier de Joel Robuchon, Chim by Siam Whisdom, Bo lan, Suehring, Bunker, Lenzi, LeDu, Baan, Opus, Il Fumo, Issaya Siamese Club, Sensi, Sri Trat, Haoma, Freebird, Cocotte Farm Roast & Winery, Charcoal, Brasserie Cordonnier, La Casa Nostra, Acqua Restaurant, Blue Elephant, La Bottega di Luca, Birds Rotisserie, and Canvas.

The second Eat Drink Pink event in October 2015 featured a charitable raffle with memorable prizes, including stays at The Peninsula hotels worldwide, and raised more than Bt1.2 million for the Queen Sirikit Centre for Breast Cancer, while the third Eat Drink Pink in November 2017 raised more than Bt1 million.

Under the Royal Patronage of Her Majesty the Queen, the Queen Sirikit Centre for Breast Cancer provides breast cancer diagnosis and treatment for underprivileged breast cancer patients from across Thailand. Her Majesty has described the centre as “a sanctuary for women in Thailand”. The Peninsula Bangkok is a long-time supporter of the Centre and its world-leading Pink Park Village in Bangkok, which is the world’s first non-profit holistic care and diagnostic centre and offers a hospice and convalescence home and a day-care and activity centre for breast cancer patients. Founded by Dr Kris Chatamra, The Pink Park Village is scheduled to partially open in October.

Tickets for Eat Drink Pink 2018 are priced at Bt3,000 per person. All proceeds will be donated to the Queen Sirikit Centre for Breast Cancer Foundation to support Pink Park Village.

To reserve a table, call (02) 020 2888 or e-mail diningpbk@peninsula.com.

Martinez – also the creator of Scarlett’s very first menu – will take back the reins at one of Bangkok’s most popular rooftop wine and restaurant and treat diners to an exquisite new menu that showcases the very best of French ingredients.

Sourcing inspiration from his roots, his passion for Farm-to-Table dining and of course the DNA of Scarlett, the French chef has crafted an exclusive a la carte menu, and a truly memorable tasting menu for culinary enthusiasts.

The chef and owner of historic Paris restaurant Le Relais Louis XIII, and holder of the prestigious “Meilleur Ouvrier de France” title (“Best Craftsmen of France” recognition award), Martinez is an acknowledged master of French cuisine. As the creative force behind Scarlett’s original menu launch in 2012, the talented chef was the key ingredient behind the restaurant’s success and continues to be a strong influence and inspiration.

Highlights from the menu include an entree of organic tomato stuffed with Alaskan king crab, vegetable croquant and confit tomato pulp topped with extra virgin olive oil, a main of Brittany scallop mousse served with Bouchot mussels mariniere emulsion, and smoked herring caviar, tender braised veal sweetbread served with girolles mushrooms, and a trolley of irresistible desserts like Saint Honore cake and the classic Paris-Brest.

Martinez’s dishes are available both in an a la carte menu and a 3-course degustation carte blanche (chef’s tasting menu) at Bt3,500-plus.

Scarlett Wine Bar & Restaurant is open daily from 6pm to 1am. For reservations, call (02) 352 4000, (096) 860 7990 or email scarlettbkk@randblab.com.

A SIGNIFICANT occasion in Chinese culture, the Mid-Autumn festival falls on September 24 this year and is celebrated in the family, with exchanges of mooncakes among friends and family members after meals.

The moon is at its roundest and brightest at this time of the year and people give thanks for the unity and good fortune that this moon represents. As ever, hotels and restaurants are offering mooncakes in different flavours and appealing packages. Here are some suggestions.

The Peninsula Bangkok reimagines the festival by bringing together the hotel’s signature hand-made egg custard mooncakes with Pleine Lune premium tea by Mariage Freres.

The egg custard mooncakes are handmade according to a traditional Hong Kong recipe to ensure the finest texture and flavour and are perfectly matched with Mariage Freres black tea – a blend of fruits, rare spices and sweet taste of honey. As a meaningful celebration of the hotel’s 20th anniversary this year, a limited edition mooncake gift box is being presented with proceeds from sales going to fund scholarships for underprivileged Thai students who dream of studying art. The box is crafted by up-and-coming artist Phannapast Taychamaythakool and can be reused as a multi-purpose box or clutch bag.

This year, the egg custard mooncake and premium French tea pairing shares the same auspicious number theme from Hong Kong culture, with 8 mooncakes, an octagonal box, plus 28 grammes of tea totalling 44, and 4+4 = 8. The eight-piece mooncake set is priced at Bt980 net, and Bt1,380 net when paired with a 28-gramme box of Mariage Freres tea, and can be purchased until September 24 at The Peninsula Boutique and the pop-up store at Siam Paragon.

To make an order, call (02) 020 2888 or make your purchase online at http://www.Peninsula.com/bangkok.

The hand-crafted mooncakes of the Mandarin Oriental, Bangkok are available in four flavours; custard, lotus seeds with egg yolk, durian with egg yolk, and the newest flavour, black sesame with melon seeds until September 24.

The Oriental Luxury gift box comes in a fan-shaped leather clutch bag with eight mooncakes for Bt1,888 net per box. The Oriental Classic gift box decorated with a gold Mandarin Oriental, Bangkok logo also includes eight pieces and is priced at Bt798 net per box.

For reservations, call (02) 659 9000 or email mobkk-mooncake@mohg.com.

Dusit Thani Bangkok presents its all-time favourites with various fillings that include lotus seed, custard, mixed nuts and durian together with stars from the past – black sesame, bird nest, honey date palm and truffle chestnut. They come in two options of packaging with a choice of fillings. Prices start at Bt198 per mooncake and Bt 288 for premium fillings of bird nest, honey date palm and truffle chestnut. For more information, call (02) 200 9000.

Chinese master chef Andy Fung of Liu restaurant in Conrad Bangkok prepares his mooncakes using premium ingredients and as always offers the all-time favourite East meets West flavours of golden custard and classic durian.

These mooncakes will be freshly baked each day and are available until September 24. The four-piece box costs Bt888 and the eight-piece choice is Bt1,288. Customers get a 25-per-cent discount if ordering before August 25, a 20-per-cent discount from August 26 to 31, and 15-per-cent off from September 1 to 24.

They can be purchased online at http://www.Relishbangkok.com or call (02) 690 9999.

Anantara Siam Bangkok’s mooncakes are made with attention to detail, from the kneading of the dough to the preparation of the filling. Using premium ingredients carefully blended for an exquisite flavour, these mooncakes are shaped one by one in a traditional wooden mould, before being baked at just the right temperature to achieve perfection in every bite. In addition, each cake is printed with the Anantara logo representing Thais’ generosity, as well as representing the spirit of sharing and giving during the mid-autumn festival.

They are available in two red velvet boxes each holding four pieces. The red velvet leather box has an elegant octagonal shape that opens up like a cupboard to four drawers (Bt1,600) and the premium red velvet box comes with a standout half-moon design that opens up to a full-moon shape revealing a golden lotus (Bt950).

Mooncake lovers can choose from four classic fillings –custard, green tea, durian single yolk and jujube single yolk and the sweet treats can be purchased individually, They’re priced at Bt118 for 60-gram size and Bt188 for 170g and are available at Mocha & Muffins on the hotel’s first floor. A discount of 15 percent is provided when ordering before August 25 (on mooncake box set only).

Visit http://www.Siam-Bangkok.Anantara.com for more information or place an order by calling (02) 126 8866 extension 1226.

Erawan Bakery of Grand Hyatt Erawan Bangkok features five flavours of mooncake packaged in a bespoke box. The flavours are pandan & coconut, cocoa nib, 8 xian, custard, and durian with egg and an individual mooncake costs Bt189 while a box of five goes for Bt789. Boxes can be personalised with a gold stamp of the company logo on request.

Special discounts from 10 to 20 per cent are provided for ordering in bulk.

To order, call (02) 254 6250 or email restaurants.bangh@hyatt.com.

The Okura Prestige Bangkok’s La Patisserie unveils a new origami mooncake box inspired by the traditional Japanese art form of paper folding. The mooncakes themselves are made with an intricately patterned crust and are available in four flavours – durian single yolk, jujube single yolk, custard, and green tea. Priced at Bt988 net for a box of four, they are available until September 24 at La Patisserie on the ground floor of Park Ventures Ecoplex from Monday to Friday, from 7am to 7pm.

Call (02) 687 9000 or email lapatisserie@okurabangkok.com.

Cantonese restaurant Bai Yun at Banyan Tree Bangkok offers mooncakes that are preservatives-free and come in a multitude of different flavours such as durian, assorted nuts, lotus seeds and black sesame.

They are packaged in sets of four (Bt959), two (Bt599) and individually, as well as in a limited edition 8-mini mooncakes premium gift set (Bt1,888). The price is Bt209 each for durian, lotus seed, assorted nuts, and Chinese chestnut, and Bt199 for other fillings. Custom branding for corporate orders is available on request.

To order call (02) 679 1200.

W Bangkok’s mooncake collection returns for its third year with bolder and even more unique flavours designed by chef Steven Kim and his team. Its most popular filling is playful with a New York cheesecake twist and a raspberry cheesecake flavour while purple coco is a combination of purple sweet potato and young coconut.

Indulge in a pistachio filling with crunchy nuts and olives or go for a sugar kick with a blend of banana and toffee. And of course there’s everyone’s favourite traditional mooncake filled with a rich durian mixture. Kim also offers limited-edition mooncakes with soft snow skin in five flavours and available only at W Bangkok’s The Pantry.

This year, the mooncake box pays tribute to the year of the dog with vibrant colours of purple, magenta and yellow inspired by pop art.

A single mooncake is priced at Bt180 and the four-piece box costs Bt800. Get special discounts of 10 to 25 per cent when ordering in bulk.

W Mooncakes will also be available at the Mooncake Festival 2018 at Siam Paragon from September 5 to 24 and EmQuartier M Floor from September 13 to 24.

Order online at http://www.WHotelBangkok.com/th/mooncake or visit The Pantry on the second floor.

Amway (Thailand) hails the Moon Festival with this year’s selection of UFM Mooncakes crafted with 25-per-cent less sugar than the originals. The packaging design with a peony pattern representing an auspicious ritual offering to the moon can also be a perfect gift to express love and good wishes.

The mooncakes are available in two different four-piece boxes. The Durian-flavours box contains two mooncakes with durian filling and two others with durian-and-egg filling while the assorted flavours box has all four mooncakes with ngow-ying, lotus seeds, red bean and macadamia, and durian fillers. The set is priced at Bt462 for Amway members and Bt485 for non-members. They can be ordered at any Amway business owner nationwide until September 24.

For more information, visit http://www.AmwayShopping.com or call (02) 725 8000.

Enrich the lunar celebration even further with “Sip & Savour Tradition” available from September 1 to 30 at Centara Grand Beach Resort & Villas Hua Hin. The month-long activity reintroduces the tradition of enjoying decadent mooncakes, with a cup of premium tea from TWG at the Museum Coffee and Tea Corner. The mooncake with tea pairing for one costs Bt190 and for two for Bt260.

The four-piece mooncake box comes in a red Chinese-inspired pattern with your selection of flavours for Bt550 or Bt90 for an individual piece until September 24.

For details, call (032) 512 021.

Starbucks Coffee Thailand presents souvenir-worthy mooncakes in five flavours – espresso single egg, montong durian single egg, green tea and red bean, chocolate mint, and ngow-ying fillings. The prices are Bt140 a piece for the ngow-ying filling and Bt155 for other flavours. The deep purple package, inspired by a starry night sky and the full moon, is decorated with golden stripes. Customers can choose between sets of either two or four pieces.

Premium sets (Bt1,350) are also available this year, coming with four mooncakes and a coffee cup and saucer in a box, making it an ideal souvenir for this special occasion. The cups are available in three colours – purple, yellow, and grey. Starbucks Mooncakes are available at every Starbucks store nationwide until September 30.

FAMOUS FOR scrumptious dim sum and Cantonese cuisine, Bangkok’s much-loved restaurant Lin-Fa is blowing out the candles on its 27th-birthday cake with a terrific degustation menu.

The restaurant on the ground floor of the Sukosol Hotel opened in 1992 as a high-end teahouse that discreetly catered to prominent politicians – you might have heard the joke about a prime minister being selected around one of its dining tables.

But a major revamp in 2008 turned Lin-Fa into an elegant fine-dining restaurant. Spread over two floors, it boasts towering glass and chromed-steel partitions perforated to resemble silk and ceiling lamps that resemble birds’ nests.

Beyond the open dining space are 10 private function rooms that can seat up to 189 people among oak furniture and crystal chandeliers. On display are beautiful porcelain and antiques from the collection of restaurant and hotel owner Kamala Sukosol.

New executive chef Jeremy Harris, who’s spent the past seven years at luxury hotels in Shanghai, has unveiled a tantalising nine-course sampling feast in which traditional Cantonese flavours meet modern ideas in cooking and presentation.

“There aren’t a lot of classical Chinese restaurants left in Bangkok and Lin-Fa is one of the few restaurants that still offers really authentic dim sum and Cantonese,” he says. “We wanted to do something different to celebrate Lin-Fa’s long history and show off our creativity.

“So the menu is smaller and the presentation more modern, while the flavour remains original. This isn’t a new direction for the restaurant – the main concept is still the same, with the focus on classic Cantonese dishes and especially dim sum.”

All this month and through September, the set menu can be had for Bt2,500. Add an extra Bt999 to have each dish paired with a selected wine.

Charcoal-infused Xiao Long Bao & Lobster Salad

Charcoal-infused Xiao Long Bao and Lobster Salad gets the banquet rolling. Xiao long bao is a popular Shanghai-dumpling, here filled with Alaskan king crab meat. The Canadian lobster salad features a homemade mayonnaise.

For a very different texture and look, Signature Fish Maw is served with tiger prawn in flavourful imperial sauce that’s been cooking for eight hours. Both of these openers go very well with Joseph Mellot, Chateau de la Jousseliniere 2010.

Fish Maw and Tiger Prawn with Imperial Sauce 

“The fish maw was inspired by Lin-Fa’s usual fish-maw soup. The twist is in mimicking the taste, but not the soup,” Harris says. “Instead, the soup is the classic dark colour and the flavour is different from the cheap, clear ones you’re typically served at a wedding. We’ve used high-grade maw to make a traditional Cantonese soup and it really tastes great.”

Grilled French Oyster with Cantonese Black Bean Sauce 

Grilled French Oyster arrives on a bed of sea salt topped with delectable black bean sauce, a wonderful marriage of East and West. The oyster is fresh and the bean sauce chases off any fishy tang. Have it with Tahuna Chardonnay, Hawke’s Bay 2014 from New Zealand.

“We use a lot of oysters here and most come from France,” says the chef. “You can eat them raw, of course, but we wanted to try something more Cantonese – steaming the shellfish with classic black bean sauce.”

Slow-cooked Duck Leg with Mango Sauce and Pickled Vegetables

The slow-cooked Duck Leg is crispy but juicy, soaked in the sauce of fresh Nam Dok Mai mangoes and presented with pickled vegetables. A fine accompaniment is Cono Sur Bicicleta, Pinot Noir 2016 from Chile.

Abalone Tart with Clear Yunnan Ham Broth and Crispy Shellfish Wonton 

Looking partly like a Western dessert, the mouth-watering Abalone Tart comes with a cup of light and clear Yunnan ham broth and a crisp-fried wonton filled with shellfish and pork.

“This is a little bit fusion, but the flavour is very Cantonese,” says Harris. “It’s a kind of traditional sauce in Cantonese cuisine made from best-quality abalone. The presentation is simple but it’s a very nice flavour, very unique.”

Wok-fried Wagyu Beef with Black Pepper, Capsicum and Spring Onion

For the main course I choose tender Wok-fried Australian Wagyu Beef with black pepper sauce, capsicum and spring onion. (The other choice is sliced grouper.) The steak goes well with Sileni Syrah, Hawke’s Bay 2013 from New Zealand.

Thai Eggplant and Prawn Napoleon with Crispy Garlic, Ginger and Basil

Next up is soft layered Thai Eggplant and Prawn Napoleon with crispy garlic, ginger and basil and Egg Noodles mixed with king crab meat.

Egg Noodle with Alaskan King Crab

The meal ends with a refreshing Thai Lychee Sorbet with crispy ginger and coconut sago and smooth, sweet Taro Mousse on sticky rice with gingko nuts and slices of sweetened Chinese dates, all topped with coconut milk.

Gingko Nut with Sweet Taro Mousse

Lin-Fa has its amazing dim sum buffet for lunch every weekend. It costs Bt795-plus.

GREAT FOOD, FINE WINES

Lin-Fa is on the ground floor of the Sukosol Hotel and open daily from 11.30am to 2.30pm and 6 to 10.30.

Book a table at (02) 247 0123, extension 1820, or http://www.TheSukosol.com.