One of the most famous personalities in Sri Lanka, the renowned celebrity chef, TV host and restaurateur is the founder of some of Sri Lanka’s most successful restaurants and has won both accolades and awards. In 1995 he launched, Nihonbashi, which offers fine Japanese cuisine that uniquely mingles local ingredients with Japanese culinary artistry. Then in 2011, he launched the popular Ministry of Crab, an eatery dedicated to Sri Lanka’s world famous lagoon crabs.

Both restaurants bear the distinction of being the only names from Sri Lanka to have appeared on Asia’s 50 Best Restaurants List each year since 2015. Ministry of Crab ranked 29th on the list’s 2017 edition, with Nihonbashi at number 49.

Bringing his singular cooking talents to the kitchens of the Vertigo Too – Banyan Tree’s 60th-floor lounge and restaurant – he will be offering a four-course seafood menu featuring a selection of his signature crab and prawn dishes. At Bt3,800-plus per person, the menu features the highlight Pepper Crab, a sharing dish which makes ample use of the piquant corns; a creamy Crab Liver Pate on toast starter; the risotto-like Baked Crab; and Garlic Chilli Prawn cooked in olive oil.

His signature approach to cooking has put Sri Lanka on the world culinary map along with his masterful use of Japanese cooking philosophy, earned him the 2017 Business Today Passionate Award, as well as the (Japanese) Minister’s Award for Overseas Promotion of Japanese Food in 2014 for his contributions to Japanese culture. He has recently cooked for the World Gourmet Summit, Singapore; The Shard, London and The Hong Kong Jockey Club.

For reservations, call (02) 679 1200.

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From August 11 to 13, River Cafe & Terrace is offering an international themed buffet dinner in an al fresco setting alongside the Chao Phraya River. The restaurant will serve an array of cuisine from around the world, including salads, hot and cold canapes, a Japanese corner for sushi and sashimi, Thai dishes, a Chinese corner, carving and grill. A barbecue section will feature premium cuts, and there will be seafood, including prawns and sea bass, and an impressive dessert selection.

On August 11, the culinary team will bring recommended French cuisine and dessert to further enhance the international flavours. Highlights of French specialities include Escargot with Garlic Butter, Seared Foie Gras with Fig Compote and Crepes with Home-made Chocolate Sauce and Berries.

On Mother’s Day (August 12), in addition to the already extensive international buffet selection, the barbecue station will be highlighted to excite the little ones and kids will be able to work with the hotel’s chefs to make their own pizza.

On August 13, the dinner buffet will present an “Italian and Mediterranean Influence” theme. Highlights include Osso Bucco Gremolata, Provencale Ratatouille and an Italian cheese selection added to the superb international buffet dinner.

From August 11 to 13, mothers will enjoy complimentary buffet dinner when dining with a family of four people and more. The buffet costs Bt1,900-plus per person.

At Mei Jiang, Chinese cuisine executive chef Ball Yau and his team will present authentic Cantonese cuisine to delight the taste buds and cherish the spirit of beloved mothers and families. Treat mothers with the chef’s signature dishes, such as Double-boiled Sea Conch and Morel in Chicken Broth, Stir-fried Phuket Lobster with Egg White, Crab Coral and Green Asparagus and Roasted Crispy Chicken with Sesame and Sweetened Tofu Flower with Gingko and Water Chestnuts. The chef’s signature dishes are available for lunch and dinner.

Mothers and families will receive a surprise treat from the chef and enjoy a complimentary Peninsula Egg Custard Mooncake as dessert at Mei Jiang (one piece per person) from August 11 to 13. The a la carte menu starts at Bt500-plus per dish.

For reservations, call (02) 020 2888 or email diningpbk@peninsula.com.

FOR STEAK lovers who enjoy cooking their own juicy chunks of beef, this week’s visit to Bangkok by American celebrity chef was a Texas-sized blessing. Jay McCarthy came armed with tips on how to get the most out of meat.

McCarthy was in town as America’s Beef Ambassador, promoting US beef with a demonstration on how to select the most suitable cut and how to turn it into the perfect steak dinner at home.

He began by explaining that the US government grades beef in descending order of quality as either “Prime” (with the most marbling of fat), “Choice” or “Select”.

American chef McCarthy

Both the amount of marbling and the animal’s maturity are taken into account in predicting the tenderness, juiciness and flavour of the meat, McCarthy said.

Most restaurants in the US serve Choice or Prime despite the higher cost both to them and the customer, knowing these grades produce the best results.

For home cooking, Select beef from the supermarket is still great, he said, though it’s true that the more marbling, the more taste and juiciness.

“I know a lot of Thai people don’t like marbling because they think it’s just wasteful fat, but that’s what gives beef its flavour,” he said.

You choose the right grade of beef, your preferred cut, and then fire up the grill.

Wearing his signature cowboy hat, McCarthy fired up the grill and demonstrated how to cook Tomahawk and Rib Eye steaks the way it should be done at home.

First, he said, the meat has to be at room temperature – 15 to 18 degrees Celsius. “Don’t take it straight from the refrigerator and cook it because it cooks differently when it’s cold. At room temperature, it will cook more easily.”

McCarthy believes adding a little pepper and sea salt makes the meat tastier, and he advised against flipping the steak too often while it’s cooking. “Flip it when you see the juice pooling on top. Once you get the meat to the desired redness, it’s done.”

His final tip was perhaps the one the fewest home cooks know about. Once the meat is off the grill, he said, let it rest and cool for three or four minutes before you slice into it.

McCarthy said a robust beef like New York strip loin is probably best suited to spicy Thai cuisine because it’s so strongly flavoured.

Tomahawk steak is here to tempt.

“Squeezing lime or lemon over grilled steak will both add flavour and suit the Thai palate,” he said.

For Thai beef salad or a marinated and grilled dish, he recommended flank steak, which comes from the cow’s abdomen or lower chest.

“My mom has always cooked flank at home. It’s better value than New York strip loin and rib eye, which are more in demand and higher priced,” McCarthy said. He prefers strip steak because it’s a muscle that’s done little work and is thus tender.

Born in New York, raised in Jamaica and educated in Texas, the kitchen magician has earned accolades for his innovative style and won awards for his restaurants.

McCarthy appears often on cable television’s Food Network and on radio and is a much-sought-after food critic and judge. He spends much of the year consulting, teaching and lecturing at home and abroad.

McCarthy serves Tomahawk steak at a “Tasty America” promotion at Siam Paragon’s Gourmet Market.

His cooking demonstration helped kick off a “Tasty America” promotion organised by the US Department of Agriculture (USDA) office at the American embassy in Bangkok. It continues through Tuesday at the Gourmet Markets at Siam Paragon, EmQuartier and Emporuim.

The US exported $4 million worth of beef and beef products to Thailand last year – up 30 per cent from 2016 – according to the country’s agricultural attache, Paul Welcher. He credited the steady rise in demand to the meat’s high quality and tastiness.

The USDA says US beef is popular thanks to its uniform grading system, which gives consumers confidence in the meat’s quality and safety.

WITH 20 outlets opening across Hong Kong during the past three years attesting to its popularity, Cali-Mex Bar & Grill, a casual American-style Mexican food restaurant, has spread its wings and taken up residence in Bangkok with a first branch at the Holiday Inn on the corner of Sukhumvit Soi 22.

It blends the original concept of taqueria – a dining venue specialising in tacos and other Mexican food – with the Californian sports bar, making it a great venue for meet-ups with friends, after-work drinks and fun nights out.

With one brick wall painted with the word Hollywood and another wall bearing the legend Mexico, you’ll know immediately you’re in the right place. Diners can sit at bar stools and watch the bartenders or relax in other chairs and watch the sports showing on LED screens. It can accommodate some 100 customers, both indoors and out.

“We loved the staple Mexican dishes – tacos, nachos, quesadillas and burritos – but were totally sold on the Californian fresh, light and healthy take on Mexican cuisine,” writes Cali-Mex founder Jeffrey Moss in a press release, adding that the idea to open the restaurant was spawned while driving from North America to Mexico.

“The Californian food vibe added a tasty simplicity with an emphasis on quality farm produce. On the road, we decided to create the ultimate fast-food luxury experience and the Cali-Mex Bar & Grill idea was born.”

King Mega International (Thailand) is the brand’s franchisee here and aims to open 20 outlets within the next three years. The Silom and Sukhumvit Soi 11 branches will be launched next month and in September respectively and trendy Thonglor is the next stop.

“Bangkok is ideal for strategically placed Cali-Mex Bar & Grill venues. Considering the ever increasing tourist clientele plus local and expat residents who are always on the lookout for innovative, fresh new dining and bar hotspots, we tick all the boxes,” says country manager Mike Warde.

A paper menu that functions as a placemat divides the dishes into two sides. The left side offers typical American starters, burgers and grilled dishes like baked spinach and artichoke dip, double cheese burger, BBQ ribs and grilled salmon. On the right is the taqueria menu with such signature dishes as burrito, quesadilla, taco, nacho and lasagna. Many dishes are marked gluten-free and options for vegetarians and vegans are also available.

Snack Platter

Perfect for sharing is the Snack Platter (Bt599) boasting Cajun-seasoned chicken wings, grilled chorizo, tortilla corn chips, camembert cheese bites, avocado-based dip guacamole and green salad.

Tortilla Chips with four sauces in different spicy levels

Four spice levels of sauces are provided to give the plain tortilla chips a bit more flavour. The mild level is the green sauce known as salsa verde and the medium one is made from chipotle chilli. The hot one is bravo sauce and the super hot is diablo, made from a combination of jalepeno and small Thai chillies.

Chili Corn Carne 

Then there’s Chilli Con Carne (Bt299) – a stew of ground beef, black bean and salsa sauce topped with cheese and sour cream and served with tortilla chips.

Mexican favourite Quesadilla is available in half (Bt299) or full (Bt499) sizes and customers can choose their own meat stuffing of original chicken, grilled chicken or chipotle chilli-flavoured pulled pork. Pay an extra of Bt100 to get original Angus beef, barbacoa beef, Angus steak or Fisherman’s Wharf shrimp. Choices for vegetarians are mixed beans, spinach and mixed vegetables.

Grilled Chicken Quesadilla

“Our central kitchen has a machine imported from Mexico which can produce 900 pieces of tortilla flatbread an hour to meet our aim to open more outlets. Other ingredients are carefully picked from sustainable sources. There’s Norwegian salmon and Canadian lobster, cheeses come from San Francisco and France, avocado from Mexico and New Zealand, seafood from Vietnam, pork and chicken from local sources and vegetables from the Royal Projects,” says chef Pete Holmes.

 Chipotle Pulled Pork Tacos

With an order of Tacos (Bt299), customers can choose between soft or crispy texture and customised fillings and top the finished article with sour cream and pico de gallo, a salsa made from chopped tomato, onion, cilantro, salt, and lime juice.

Cajun-grilled Atlantic Salmon Fillet 

The grilled dishes have cajun-grilled Atlantic salmon fillet served with mango salsa, caramelised lemon and salad (Bt549) and Surf and Turf (Bt1,299 for 10 ounces or Bt1,699 for 14oz), rib eye steak and grilled Canadian lobster tail.

Surf and Turf

A special feature likely to go down a treat is the self-service, chilled beer taps available at five tables. Each is equipped with a screen that will record the quantity of beers you pour in millilitres. Draft beers of Asahi and Singha cost Bt0.298 and Bt0.26 per millilitre respectively.

Self-service table-top beer tap 

Signature cocktails include Mango Margarita (Bt269 per glass or Bt1,349 per pitcher) and Mojito (Bt229) made with rum, fresh lime, mint leaves and soda water.

And Cali-Mex isn’t simply a place to hang out at night. It also provides all-day breakfast including the Big American Breakfast (Bt399) with two eggs served with crispy bacon, chorizo, avocado, black beans and salsa, and Huevos Rancheros (Bt349) offering two cooked eggs on warm tortilla served with black beans and salsa.

Mango Margarita 

TACOS AND TORTILLAS

Cali-Mex Bar & Grill is on the ground floor of the Holiday Inn, the corner of Sukhumvit Soi 22 of Bangkok.

It’s open daily from 9am to 2am.

Call (02) 010 3135.

Diners can enjoy an international buffet at The Dining Room offering a seafood bar, assorted sushi and sashimi, a grill station, a salad and cheese bar, Thai cuisine and a variety of desserts alongside special items added to a wide selection of buffet items on August 11 and 12. The buffet costs Bt2,700plus per adult and Bt1,350 per child for both lunch and dinner.

On August 12 – Mother’s Day – Erawan Tea Room will present a variety of Thai cuisine and special food promotions from the four main regions of Thailand. There’s an all-you-can-eat menu with authentic Thai dishes from appetisers to desserts inclusive of refreshing drinks.

Highlights include khao tang na tung (rice crackers, minced pork, shrimp dip), yam som o (spicy pomelo salad, shrimp), Erawan khao phad (fried rice, crab meat, crab roe, chilli paste) Kai jiew nua pu (Thai omelette, crab meat) and a selection of desserts such as khao niew mamuang (mango, sticky rice), lord chong pheauk nam kati (pandan flavoured rice flour droplets, taro, iced coconut syrup) and many more.

On August 12, Spasso also has an Italian antipasto buffet with live food stations and a special menu selected by chef Roberto Parentela such as fine de claire oysters, marinated Tasmanian salmon fillet, homemade pasta spaghetti Alla Chitarra, gnocchetti and foie grasfilled ravioli.

The signature pizza arrives straight from a woodfired oven, and do not miss the slowroasted lamb rack with pumpkin puree, rocket and baby carrot, the baked pork “Polpettone”, smoked duck breast with orange, slowcooked veal loin with tuna mayonnaise as well as a variety of special desserts such as apple cake, bugie (Angel Wings) with Nutella, biscotti, strawberry Millefoglie and more. The lunch buffet costs Bt1,650plus for adults and Bt825plus for a child.

You can also celebrate Sunday brunch in grand style on Mother’s Day at Tables Grill with a special menu prepared by chef Hans Zahner. Pamper your taste buds with a gourmet brunch menu and an array of live station options including seafood dishes with lobster and oyster, a selection of unique cuts of meat, brunch classics and a room dedicated to desserts including homemade nitrogen ice cream.

A series of a la carte dishes can also be prepared and cooked to your preferences – such as the famous lobster thermidor.  In addition, guests can indulge in an extensive beverage selection including premium freeflowing LaurentPerrier, white and red wines, beers, soft drinks, mocktails, iced tea and mineral water.

The Sunday brunch is priced at Bt3,200plus per person (without alcohol) and Bt4,500plus with freeflow Laurent-Perrier champagne.

For reservations, call (02) 254 6250 or email restaurants.bangh@hyatt.com.

The young Frenchman, named the top patissier on the planet last month by “The World’s 50 Best Restaurants” list, is an Instagram superstar.

Videos of him slicing through the exquisite fake fruit he creates to reveal their tastebud-teasing interiors get millions of views on social media.

Millions more drool over images of his glossy hyper-realistic pears, apricots, lemons, peaches and even tomatoes, with Vogue — a magazine not known for its championing of high-calorie desserts — saying they “leave you wanting to lick the screen”.

“His fans cry, fall into his arms and demand autographs” and selfies, said the usually sober French daily Le Monde.

His work is pure “food porn”, it declared, with only a select few getting the chance to consummate their desire every day at the top Paris hotel where he works.

With high tea at Le Meurice featuring his cakes sometimes booked weeks in advance, Grolet opened a tiny boutique there in March.

Its shelves empty within hours every day.

His Rubik’s cube cake — which pivots just like the real thing — has become a cult on the fashionable Parisian dinner circuit, although at 170 euros ($200) for a cake for six, only those with the deep pockets can afford it.

Grolet has even made a blue, white and red version to celebrate France’s World Cup win earlier this month.

Like the members of the French football team, he is something of a working-class hero.

Eating with our eyes

The son of a hairdresser and truck driver from a small town near Saint-Etienne in central France, his moment of revelation came when he was only 13.

“A farmer gave me a basket of strawberries for helping him pick his crop and I made a strawberry tart with them for my grandfather,” who ran a small hotel nearby, he told AFP.

It went down so well that Grolet left school early to apprentice himself to the village baker.

“I would make bread all night so that I would be allowed to make the desserts at 11 in the morning. My reward was to be able to slice the apples and cover the tarts in strawberries.”

He later studied fine patisserie and began winning prizes before leaving to make his name in Paris aged 20. There he worked for the French gourmet food and delicatessen chain Fauchon, which eventually sent him to Beijing to help train its staff there.

It was also at Fauchon that he worked alongside Christophe Adam in its research laboratory, developing new recipes.

“It was every patissier’s dream,” he said, “trying new things every day.”

Like Adam, who has since founded L’Eclair de Genie, a chain in France and Japan, Grolet has been crowned French patissier of the year and hailed by macaroon guru Pierre Herme as “one of the most talented patissiers of his generation”.

‘Naked patisserie’

Grolet followed Adam to the exclusive Le Meurice, which is owned by the Sultan of Brunei. He now works there as pastry chef under celebrity cook Alain Ducasse, who urged him to “work even more on taste”.

“Visual beauty attracts the customer, but it is the taste that makes them come back,” said Grolet, who as a millennial himself knows that Generation Y eats with its eyes.

The fact that his creations are not overly sweet has also endeared him to the calorie-conscious beautiful people who queue every day outside his mini-boutique, the first of what Grolet hopes will be a handful across the world.

He began perfecting his extraordinarily delicate fruit six years ago, with their highly worked lifelike skins made from chocolate, with a mousse or marmalade interior made from the real fruit.

“The idea was to do away with the biscuit, the eggs, all the things whose taste doesn’t really do anything and to concentrate on the taste of the fruit,” Grolet told AFP.

It is what he calls “naked patisserie”.

His tarts have a similar hyper-natural edge, with fruit as finely cut as flower petals.

With more than a million followers on Instagram alone, Grolet is almost as savvy with his smartphone as his with his blowtorch.

“Making cakes is one thing but you have to know how to communicate. You cannot imagine how many photos I take before posting one,” he told AFP.

And not being in the country does not stop him creating. He keeps in constant contact with his laboratory at Le Meurice through WhatsApp.

“I draw and work even when I am on the plane, sending back everything that is in my head, and pictures of everything that I loved eating,” said the self-confessed “hyperactive” globetrotter.

The new “Afternoon Tea Reimagined” expands this popular English tradition by offering a more substantial selection of savoury and sweet items served course by course, rather than as a one-time tea set on the table.

“We wanted to upgrade and redefine our afternoon tea experience by adding even more elegance and sophistication. Our new weekend afternoon tea is a beautiful orchestration of five set courses served by our staff,” explained executive chef Stefan Trepp. “We have given this concept considerable thought and we have taken great care to create a balanced menu that offers variety, value, quality and enjoyment.”

“Afternoon Tea Reimagined” is a spectacular culinary journey presented in the hotel’s grand lobby and Hanuman Bar. The five-course tea consists of canapes, sandwiches, scones, mini eclairs and mignardises. The canapes include rice cracker with marinated duck, massaman peanut butter and sweet Thai garlic; crispy Thai tea roll; and mini honey with lime matcha cone. The finely-cut sandwiches include smoked salmon and crab rillettes with horseradish butter and lemon, pickled cucumber served with blinis and pumpernickel; and BBQ pork steamed bao with cilantro mayo.

The pastries and delicate desserts range from freshly baked scones served with raspberry preserves, passion fruit curd and clotted cream, a selection of mini eclairs to marshmallow, pralines and assorted macaroons.

“At Siam Kempinski Hotel Bangkok we recognise the importance of a well-spent week-end afternoon, especially for those who live and work amid the hustle and bustle of busy Bangkok. There is surely no better way to unwind than by enjoying Afternoon Tea Reimagined in the company of family and friends whilst at the same time sipping a cup of delicious aromatic tea,” Trepp continued. “We look forward to welcoming local and international culinary connoisseurs to savour this creative transformation of a fine afternoon tradition.”

Priced at Bt999-plus per person, “Afternoon Tea Reimagined” is available every weekend in September between 2pm and 5pm. A harpist will serenade guests with a tranquil background of musical entertainment every weekend afternoon.

Book a table at (02) 162 9000 or email: hanuman.siambangkok@kempinski.com.

Chinese Set menu A boasts Deep-fried Duck Spring Rolls, Sweet & Sour Pork with Lychee Sauce, Wok-Fried Tiger Prawns Szechwan Style and dessert and costs Bt1,690-net for two persons. Chinese Set menu B includes Roasted Duck Hong Kong Style, Deep-fried Soft Shell Crab with Dried Shredded Pork, Stir-Fried Beef Tenderloin with Black Pepper Sauce, Wok-Fried Scallop with XO Sauce and Chilled Mango Pudding and Banana Fritter in Honey Sauce and is priced at Bt1,990-net for two.

Book a table at (02) 307 8888 extension 1948-49.

Bountiful buffets

The Avani Atrium Bangkok Hotel’s Benihana restaurant marks His Majesty the King’s birthday with a holiday brunch buffet offering endless appetisers, gigantic sushi rolls and all-you-can-eat Normandy oysters. The buffet is available from July 27 to 30 from noon to 3pm and if you get a group of five together, you’ll only pay for four.

Reserve your seats at (02) 718 2000-1.

Great treats for mum

The St. Regis Bangkok celebrates Mother’s Day on Sunday, August 12 with brunch, lunch and afternoon tea experiences. Viu has a decadent lunch buffet spread and a lucky draw that starts at Bt2,850-plus including non-alcoholic beverages and the possibility to upgrade to a drinks package costing Bt990-plus or for an additional Bt2,100-plus a continuous flow of Perrier-Jouet Grand Brut. Lucky draw prizes include a one-night stay in a deluxe room, including breakfast for two; two Signature Sunday Brunch vouchers for two people, including the alcohol package; and two afternoon tea set vouchers, each for two people.

Find out more by calling (02) 207-7777.

Mediterranean marvels

Al Meroz Hotel on Ramkamhaeng Road offers ‘All You Can Eat @Barakat’, presenting an a la carte buffet of Mediterranean, Middle East, Japanese and Premium Steak served right at the table. Dishes include Roasted BBQ Chicken Wings, Baked Mussel White Sauce, Oyster Rocky Feller, Seafood Mixed Platter and Duck Breast Steak. The a la carte buffet is served at Barakat restaurant from Friday to Sunday between 2 and 10pm daily until September 2. The buffet is limited to one hour and 45 minutes and priced at Bt1,650 net.

For reservations, call (02) 136 8700 ext 4305.

Mooncake magic

Dusit Thani Bangkok celebrates the mid-Autumn festival with mooncakes filled with Lotus Seed, Custard, Mixed Nuts and Durian together with stars from the past – Black Sesame, Bird Nest, Honey Date Palm and the queen of them all – Truffle Chestnut. Prices start at Bt198 per piece and Bt 288 per piece for premium filling.

For more information, please call |(02) 200 9000.

The specific origins of the cocktail are disputed, but legend has it that it was popular among pirates – purely for medicinal purposes, so they said.

Novelist Ernest Hemingway made no such claim when he popularised the cocktail by downing gallons of it while in Havana and then writing about what happened next.

The classic ingredients are rum, lime, mint and sugarcane, but the Anantara Layan has come up with 25 variations.

With a nod to island escapism, the booze menu arrives as a “message in a bottle”. Guests can choose something vaguely local-sounding like the spicy Tom Yum and Larb Mojito or the fruity Mango and Pineapple Mojito.

A pragmatic choice is the Triojito, a sampler of three tipples. Or you can create your own with the DIY Mojito (using Champagne and premium rum is recommended).

The place has its own rum infused with lemongrass, ginger and butterfly-pea flowers that are marinated for two weeks to bring out the natural flavours.

Evoking the tastes and sounds of Cuba, the Mojito Factory invites travellers to enjoy sundowners while sprawled in comfy beanbags on the beach, with Latin beats as the soundtrack.

The Mojito Factory is open every day until 7 through October.

The Anantara Layan Phuket Resort also has the beachfront restaurant Sala Layan with all-day dining and Mediterranean specialities, the hillside restaurant Dee Plee’s for contemporary Thai fine dining, and the shoreline pool bar Breeze.

Also on offer are a Spice Spoons market trip and master classes in Thai cooking, plus in-room dining, and a barbecue with a personal chef and butler in any of several intimate settings.

Call (076) 317 200 or email fb.alay@anantara.com.

The Terrace@72 of Ramada Plaza Bangkok Menam Riverside has a special international buffet from August 10 to 13. Book a day in advance to get a free plate of Alaskan King Crab. The buffet costs Bt790-plus for lunch and Bt1,400-plus for dinner inclusive of free-flow soft drinks. Call (02) 688 1000 extension 80118.

The Glass House of Eastin Hotel Makkasan Bangkok has a “Mum Dines Free” lunch on August 12 for all those coming in a group of four adults or more. Also on offer is a dish of deep-fried seabass with mango spicy salad and a hand garland.

The lunch buffet will have a selection of river prawns, blue crab, oysters, NZ mussels and fish as well as grilled-to-order BBQ including lamb, beef, sirloin, chicken and sausages. There’s also international & Japanese fare and a dreamy dessert corner. It’s priced at Bt999 net per person. Call (02) 651 7600.

Royal Orchid Sheraton Hotel & Towers has a “Come 4 Pay 2” promotion for lunch and dinner buffet (adult’s rate) at Feast throughout August and offers mothers a free brunch and dinner on Mother’s Day itself when coming with 3 people.

The buffet is available for lunch from Monday to Saturday and for dinner from Sunday – Tuesday. Japanese gastronomic highlights make up the dinner buffet spread on Wednesday and Thursday while seafood makes its appearance on Friday and Saturday.

Prices are Bt790-plus per person for the international lunch buffet, Bt1,090-plus for the international dinner buffet, Bt1,250-plus for Japanese theme buffet, Bt1,400-plus for BBQ seafood buffet, and Bt2,000-plus for Sunday Brunch.

Call (02) 266 0123.

Bangkok Heightz, the restaurant and bar on the 39th floor of The Continent Hotel Bangkok, cooks up a dedicated tasting menu that can be served in classic sequence or family style. The carefully designed dishes focus on ingredients, flavour perfection and remain fully Thai yet with a modern take. Stay hydrated and refreshed with an unlimited amount of Thai herbal, fruit and flower juices. As a welcome drink go organic and taste Thailand’s first craft soda blending unique Thai fruits and botanicals. The weekend feast for the senses is celebrated every Friday and Saturday night with live Thai pop performances from 9pm to midnight.

The Thai dinner tasting menu starts with pandan wrapped chicken, vegetable spring roll, and shrimp cake served with plum sauce and follows up with a choice of tom yam goong, tom kha gai, beef massamun, pla rad prik, green curry, or soft shell crab with black pepper, all served with steamed jasmine rice and end-up with mango sticky rice or coconut icecream.

Prices are Bt999-plus per person for non-vegetarian and Bt699-plus including an organic welcome drink and a free flow of Thai herbal drinks, fruit juice or flower juice.

Special for Mother’s Day during August 10-12, every mother will get a return voucher and a signature welcome cocktail or mocktail called Khan Thong with a hand garland.

Call (02) 686 7000.

Up & Above and Yamazato, two restaurants of The Okura Prestige Bangkok, are offering special promotion for mothers.

Up & Above Restaurant offers a cornucopia of international and local delights for its special Sunday brunch including a salad bar, freshly shucked oysters, premium seafood on ice such as Maine lobster and giant Alaskan king crab, a wonderful selection of sushi and sashimi offerings, decadent caviar and smoked salmon, and the highlights of the brunch—a live Chinese corner serving delicious Peking duck, a Thai cooking station making favourites to order and carvery with succulent roast rack of lamb and tender roast sirloin of beef with Yorkshire pudding. To finish off, a selection of local and international artisanal cheeses are available served with dried figs, apricot compote, crackers and breads. Mum dines for free in groups of four (limited to one mother per table).

Yamazato also has a “Mum Dines Free” promotion in groups of four (limited to one mother per table) when ordering Okonomi Gozen during lunch or Icho Kaiseki for dinner.

Prices are Bt2,800-plus per person with soft drinks at Sunday brunch at Up & Above Restaurant and Bt800-plus for the Okonomi Gozen lunch and Bt2,500-plus for the Icho Kaiseki dinner, both at Yamazato.

Call (02) 687 9000.