NESTLED AT the end of Soi Thonglor 15 in Bangkok is The Tea House, a sanctuary offering folks a break from the urban bustle. It boasts an impressive glasshouse, the most refined tea and flavourful temptations both sweet and light.

Opened late last year, the tearoom is decked out with antique furniture, chandeliers and porcelain and has the vibe of French classicism with its canvas wallpaper adorned with European artworks.

The design concept is by celebrated clothing designer Somchai Songwatana of FlyNow, and the antiques on view come from the collection he shares with his co-owner, Karavee Wuthipong.

This is their third The Tea House. The first at F&N in Hua Hin and the other at Somchai’s Chang Chui “creative space” in Thon Buri have both enjoyed success, but Bangkok customers wanted one closer.

“Many customers asked us to open a branch in downtown Bangkok because they couldn’t get to Hua Hin or ChangChui very often,” says assistant manager/designer Mintra Tiranaparin.

“The Thonglor outlet can accommodate 40 diners and serves only premium Mariage Freres French tea and light meals.”

That extends to eight choices – Marco Polo, Earl Grey Imperial, Rouge Bourbon, a L’Opera, Sur le Nil, Blanc & Rose, Darjeeling Himalaya and Vert Provence. Each costs Bt220 a pot.

“The executive selection – which is only available at this branch – is Vert Provence,” says Mintra. “It’s a green tea blended with fruit from Provence, so it has an intense flowery scent – the mellow aroma of lavender and the sweetness of rose petals.”

Afternoon tea set 

The afternoon tea set for two costs Bt950. With two glasses of sparkling wine added, it’s Bt1,550. You get the tea of your choice and a three-tier tray holding two croissants, two butterfly-shaped mini-palmiers, three choquettes, chocolate crackers, Earl Grey and passion-fruit macaroons, and five pieces of cakes that change according to the chef’s recommendation.

The day I visited, there was a chocolate tart, pointe cocoa, pointe apricot, feuillantine and red-berry cake. The sweets are also available in larger sizes, costing Bt90 to Bt120 apiece.

“The raw materials come from Europe and the recipes from French pastry chefs,” says Mintra. “We use the finest cheese from Poitou-Charentes in central western France, which has a fine taste and is made using traditional methods.”

Maxi Flan

Also worth trying are the smooth and creamy custard Maxi Flan (Bt120), paired with the best-selling Blanc & Rose – a blend of white tea with tender oriental rosebuds – and Apple Turnover (Bt90), which is pure-butter puff pastry filled with Granny Smith apple from Normandy.

There’s coffee, too – affogato, espresso, Americano, latte, cappuccino and caramel macchiato – available both hot and cold for Bt60 to Bt140, and a refreshing Italian Soda with strawberry or mango passion (Bt120).

Point Fruits Rouges Milk Shake

Also recommended is the Point Fruits Rouges Milk Shake (Bt140), a blend of red berries and milk topped with whipped cream and a small piece of pastry.

The savoury dishes include Smoked Duck Breast Salad (Bt250) with juicy and flavourful meat in red-berry sauce with imported, organic salad-leaves amid walnut and pomegranate seeds and balsamic dressing.

Smoked Duck Breast Salad

Perfect for sharing are Salami Pizza Tortillas (Bt220). The thin crust is stuffed with salami imported from Burgos in northern Spain, baby-tomato sauce and cheddar, Parmesan, gouda and mozzarella cheese.

Tenderloin Beef Croissant

Meat lovers must try the Tenderloin Beef Croissant (Bt220), for which the juicy and smoothly textured tenderloin is smoked over longan wood. You can also have the croissant stuffed with Iberico ham (Bt290) or Northern Thai-style spicy sai oua sausage (Bt170).

THE BEST THERE IS

The Tea House is at the end of Soi Thonglor 15 off Sukhumvit Soi 55 in Bangkok.

It’s open daily from 10am to 7pm.

Call (090) 645 9519.

Menard was destined for a career in hospitality, with his father an esteemed chocolatier and his sister running a hotel in Paris. He was passionate about food from a young age and developed his craft at restaurants around the globe, garnering particular recognition at the Ritz Carlton in Atlanta, among other US restaurants.

In 2008, Menard’s Tokyo restaurant L’Osier gained three Michelin stars all at the same time, the highest recognition awarded by the guide. He has since been a judge on “MasterChef Asia” and is also president of Bocuse d’Or Pacific, the world’s most prestigious food competition.

At Madison Steakhouse, his dishes will be paired with fine vintages from Chile’s Concha t Toro vineyards. Diners can enjoy the Cabernet Sauvignon, Cabernet Franc and Shiraz Trio from Maipo Valley 2015 with their four-courses feast.

On the menu are lightly poached salmon coated with herbal jelly and horseradish Chantilly, paired with a 2017 Sauvignon Blanc Sendero from the Central Valley; and Wagyu beef tenderloin with foie gras carrot flan, Cassis and onion chutney cocoa vinegar, and hibiscus oil.

The dinner beginning at 6.30pm costs Bt4,900-plus. Call (02) 126 8866, extension 1222, or email madison.asia@anantara.com.

Served daily from 2 to 5pm until April 30, the ““Marvellous Sunrise” tea is inspired by a variety of Japanese ingredients and flavours as well as culture and tradition. The set features Fuji apple verrine with apple chip, strawberry Castella cake, Japanese plum with sake jelly and Houjicha waffles. Delicious savoury items include wasabi multi grain chicken sausage rolls, and steamed black sesame roll.

“Although afternoon tea is a well-known British tradition, it has been evolving in Japan and in Japanese communities around the world. Afternoon tea is gaining in popularity with Japanese ladies in Bangkok and we have been pleased to welcome many of them to Hanuman Bar where they have enjoyed this traditional experience whilst relaxing with family and friends,” says Frank Braun, the hotel’s executive pastry chef.

“Japanese ingredients offer unique flavours that add fascination and intrigue to this new afternoon tea set. The blend of traditional British afternoon tea with Japanese ingredients and flavours complement each element beautifully,” he continues.

Hanuman Bar also offers a choice of Chandon Brut sparkling wine or fine French Louis Roederer Champagne to complement this fascinating new afternoon tea experience.

Prices for this upcoming “Marvellous Sunrise Afternoon Tea Set” are Bt750-plus per set for 1 person including a choice of tea or coffee, Bt1,080-plus per set for 1 person including a glass of Chandon Brut sparkling wine, and Bt1,650-plus per set for 1 person including a glass of Louis Roederer Champagne.

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

THE AL Meroz in Bangkok is Thailand’s first fully halal hotel, with every facility a practising Muslim could need, and of course non-Muslims are welcome too, the latter enjoying the terrific fine-dining restaurant Barakat as much as anyone.

The hotel has a prayer room and separate swimming pools for men and women. All the guestrooms are oriented towards Mecca, and women guests travelling alone can stay on one floor with female staff on duty.

Barakat has a wide range of Arabian and Mediterranean halal-certified dishes, meaning they adhere to Islamic dietary rules – no pork or pork by-products and no alcohol. Poultry and other meats are processed according to halal requirements.

Assurance is given in the Halal Certificate displayed from the Central Islamic Council of Thailand.

Barakat offers halal-certified cuisine in the Arabian and Mediterranean styles.

“‘Halal’ refers to the entire production process, including storage and the utensils and equipment used,” says F&B manager Saksit Sarovat.

“A high standard in hygiene is essential. When you mention halal food, most people think about chicken biryani and oxtail soup, but at Barakat we offer new experiences – dishes in the Arabian and European styles and a large selection of steaks.”

High windows let natural light in, illuminating the Islamic patterns in the iron fretwork, upholstered chairs and the decorative golden trim of the tableware. With seating for 45 diners, it all feels quite posh, though the open kitchen also adds a friendly, welcoming vibe.

Lentil Soup

“We have chefs from India, Pakistan and Nepal,” says Saksit. “The hotel also has the all-day-dining restaurant Diwan, with halal-certified, international cuisine. People find both restaurants cosy and tranquil. They come here to avoid the usual noisy drinking crowd.”

Executive chef Aphiruk Manaaphooa says that, in place of red wine in the steak dishes, grape mustard balsamic sauce is used, and the halal bakery shuns gelatin, which is derived from animal protein, instead using pectin from fibrous protein.

Given the dietary limitations, the menu is surprisingly extensive, including Lebanese-style grilled meats, Indian tandoori and Australian beef. All prices are net as quoted, so there are no surprises when the bill comes.

Chickpea Hummus with pita

A lovely starter is the Lentil Soup (Bt200). Aphiruk says the lentils are boiled for eight hours and cooked with butter, milk and salt.

A nice cold mezza starter, Chickpea Hummus (Bt160) has the chickpeas blended with olive oil until the mix becomes a creamy puree, then cooked with lemon juice and salt. Pita bread is provided for dipping. Hummus is considered a good source of plant-based protein and is high in vitamins and minerals.

For a hot starter, the Samosa (Bt120) is stuffed with potato and vegetables, or lamb if you prefer (Bt200) or chicken (Bt160). It arrives with mint, mango and garlic aioli dipping sauces.

Lamb Kibbeh

That beloved Lebanese street food Lamb Kibbeh (Bt250), the “Mediterranean croquette”, is made with cracked wheat, fine-ground lamb and spices and fried until golden brown.

Mixed Grilled Platter

Perfect for sharing is the Mixed Grilled Platter (Bt550), which features skewers of grilled beef, lamb and chicken that have been marinated in spices and salt. On the side are plain naan and grilled vegetables.

Butter Chicken with Naan

For Butter Chicken (Bt300), the meat is cooked with ghee (clarified butter), masala, tomato, chopped parsley and onion, and served with naan.

Lobster Biryani

The biryani is certainly on the menu – chicken, lamb, beef or vegetarian, and there’s also a fancier variant, Lobster Biryani (Bt600). It’s half a Canadian lobster sitting on the bed of rice.

Tenderloin Steak of dry, aged beef

Dry aged beef from Australia goes into Beef Tenderloin Steak (Bt1,495) – 200 grams of 55-day-old cured meat lightly seasoned with pink Himalayan salt and pepper and served with gravy sauce.

The plate is beautifully decorated with a mock floral vine rendered in small cubes of tomato, carrot, beetroot and potato, butterfly-pea flowers and sprinkled “crumbs” made from gravy sauce and wheat flour.

Strawberry Ice Cream with rice pudding

End a perfect meal with Baklava (Bt160), the rich, sweet dessert of layered filo pastry, chopped nuts and syrup, or Strawberry Ice Cream (Bt140) topped with rice pudding and crushed almonds and pistachios.

If the sweets aren’t sweet enough, says Aphiruk, just ask for extra syrup or honey.

“In our other dishes,” he adds, “the taste is authentic, but they’re not too strongly flavoured with spices.”

Coffee Date Frappe

Among the beverages, the Passion Fruit Mojito with mango, mint and lemon is refreshing and recommended, as is the Coffee Date Frappe. Each costs Bt90.

HEALTHY AND HEARTY

Barakat is at Al Meroz Hotel on Bangkok’s Ramkhamhaeng Soi 5.

It’s open daily from 11.30am to 10pm.

Call (02) 136 8700, extension 4305, or visit http://www.AlMerozHotel.com.

Produced in cooperation with Thailand’s Ministry of Foreign Affairs and Thai Beverage, the video clips on Thai street food cooking have been uploaded to the YouTube “40 Thai Street Food Recipes” channel and are bring promoted via various social media sites on a weekly basis.

In his article published on July 31, 2017, CNN Travel writer, Mark Wiens, wrote: “In celebration of Bangkok’s fantastic cuisine and the restaurants that have perfected it, we’ve rounded up 40 of the Thai dishes we couldn’t imagine living without. Some are world famous, others are more obscure, but they’re all worth trying, at least once.”

Here’re the video clips that have been launched so far:

1. Tom Yum Kung (Shrimp Spicy Soup)

2. Crispy Catfish with Green Mango Salad

3. Som Tam (Papaya Salad)

4. Rice Topped with Stir Fried Pork with Basil and Egg

5. Stir Fried Chicken with Ginger

6. Spicy Grilled Pork Shoulder Salad

7. Stir-Fried Flat Noodle (Pad See Ew)

8. Stir-Fried Chicken in Curry Powder

A gifted and creative mixologist, Moretti learned his craft in some of Europe’s most exclusive bars and restaurants, including working alongside Michelin starred Jean-Claude Brugel at Sea Lounge Beach Monte Carlo. Following a move to Miami to improve his American technique, he returned to France where he was awarded as the “Best Mojito Maker” in 2010.

Moretti then set his sights on Asia and joined Sarkies Bar in The Strand Hotel Yangon in 2016, where he impresses guests with his innovative cocktail creations using Asian ingredients. His Asian adventures have also included special appearances at Shanghai’s long-established Bar Rouge and VOL.

Visiting Bangkok to present an award at this year’s Bar Asia Awards, Moretti will be jumping behind the bar at Scarlett Bangkok for a special Sarkies Bar takeover.

Guests can expect to be wowed with bar theatrics, originality and the exotic flavours of his Asian-inspired cocktails created especially for this exclusive event.

His cocktail creations will be available at the restaurant through March.

Scarlett Wine Bar & Restaurant is open daily from 6pm to 1am. For reservations, please call (02) 352 4000, (096) 860 7990 or visit Facebook.com/Scarlettwinebarbangkok.

Nicknamed “The Dark Destroyer” for his formidable punching power and aggressive fighting style, Benn is ranked by BoxRec as the fourth best British super-middleweight boxer of all time.

The 54-year-old former British professional boxer is a two-weight world champion, having held the WBO middleweight title in 1990, and the WBC super-middleweight title from 1992 to 1996. Additionally he held the Commonwealth middleweight title from 1988 to 1989.

Benn turned professional in 1987 and began a streak of consecutive knockout wins. This ensured a rapid rise through the professional ranks and during this time, Benn won the vacant Commonwealth middleweight title with a second round win over Abdul Umaru.

After his professional boxing career, Benn became an internationally recognised DJ. He later appeared in the first series of the ITV reality TV show “I’m a Celebrity… Get Me Out of Here!”

Benn has since developed a strong faith and is a born again Christian. He works with youth at risk in Blacktown, NSW and is dedicated to his charity work. He is an ambassador to the New South Wales Police Citizens Youth Club’s (PCYC) and is an advocate for healthy living.

Benn is also a Patron of the Shannon Bradshaw Trust, a UK children’s charity based in the North West of England, helping children with life-threatening conditions and their families.

Tickets are Bt25,000 for a 10-person table and Bt2,700 for a person.

Gold package is priced at Bt40,000 featuring meet and greet, champagne reception, professional photograph with Benn, processed on the night, and front-row seating.

The VIP package is priced at Bt60,000 featuring 8 guests on the main table plus Nigel Benn, professional photograph with Benn, processed on the night, and food and drink plus 2 bottles of champagne.

For more information and reservation, call (02) 309 3000.

Now in its fourth edition, it will showcase the importance of buying locally sourced produce, how to prepare the food healthily without losing any flavour, and how to pair the finished cuisine with the right wine. The hotel, a member of Small Luxury Hotels of the World, will bring together leading wellness consultants, a selection of top chefs and some of the finest wine producers.

This year, chefs Javier Rodriguez from Santiago del Estero in Argentina, Colin Chung from Hawaii and Peter Van Es from Australia are being flown to Bangkok especially for this event and will join chef Anchalee Ponrungsit and the culinary team at 137 Pillars Suites & Residences.

Rodriguez has worked in some of the world’s most celebrated one, two and three-starred Michelin restaurants including Tetsuya’s in Australia, Noma in Denmark, Maaemo in Norway, La Gloria in Peru, Restaurant Andre in Singapore and Viajante in England. He believes strongly in using the highest quality seasonal produce purchased from small local producers.

Based in Fiji, chef Chung can’t keep away from the sea and the delicious bounty it provides. His most recent book, “Kana Vinaka”, which means “eat well or good food” is not only about cuisine in the Pacific Island country, but  also a not-for-profit initiative designed to enhance the lives, farming and eating habits of those on the islands.

Van Es’ passion is red meat. He has worked in many five-star establishments and even with the culinary master Michel Roux when he was at the world-famous and Michelin-starred Waterside Inn in Bray, England. He also does a lot for charity, and at a recent Oxfam Taste for Change dinner he delighted diners with a main course of beef cheek papillote with scallop, spinach, speck and foie gras sauce.

The festival’s main highlight will be the daily gala dinner at Nimitr on Level 27. This is where the chefs’ individual flair and creativeness will shine, as they put together a menu of the finest organic food paired with carefully scripted organic wine to create a culinary journey that will impress even the most sophisticated gourmands.

The invited chefs will also share their experience and culinary wizardry in special cooking classes scheduled to take place on the Friday and Saturday (March 23-24) from 11am.

Anchalee, executive sous Chef at 137 Pillars Suites & Residences Bangkok, said: “To be able to work alongside the hugely talented chefs that we have invited is a great opportunity for myself and the entire 137 Pillars team. We’re going to put on a culinary show the likes of which Bangkok has never seen before, I can’t wait.”

It’s not all about fine dining and celebrity chefs. There are also plenty of fun activities for the whole family to enjoy throughout each day.

Running alongside the festival will be a farmers’ market taking place at the Jamjuree Lawn on the ground floor of the hotel between 11am to 8pm daily. The market will showcase locally grown organic produce such as rice and vegetables, as well as a whole range of refreshing drinks and delicious freshly prepared food.

On March 24, Roger Moore will start off the day on how everyone can find a balance in life with the 7 Pillars of Wellness and expert wellness practitioners Ron Veldhuis and Henrik Olofsson will also share their insight on how to lead a healthier and happier life through carefully choreographed presentations and demonstrations. Judith Coulston-Geissman will also be conducting a food as medicine nutrition class, and will join Anchalee for the wellness cuisine cooking class.

The art auction is also a highlight and this year there will be both live and silent auctions taking place daily, with unique artworks up for grabs, as well as other high-end luxury products.

The four-day event will culminate on March 25 with a gala finale brunch buffet that will take place at Bangkok Trading Post from 11.30am.

Part of proceeds will go to support the Beaumont Partnership Foundation which was established to help serve needy communities in Thailand and provide education to rural children free of charge. Last year in Chiang Mai, the event raised Bt236,000 which was donated to the Warm Heart Charity.

Prices are Bt4,200 per person for the gala dinner, Bt1,900 for the cooking class, Bt3,500 for the wellness day and Bt2,900 per person for the gala finale brunch.

For details and reservations, call (02) 079 7137 or visit www.137PillarsHotels.com.

Among the prime cuts is Spanish Txogitxu sirloin from the Basque Country. Highly prized by top chefs in some of the world’s finest restaurants, Txogitxu is the meat from old cows and is renowned for its buttery yellow fat, dark red meat and wonderful marbling. At BarSu, meat lovers can enjoy Txogitxu sirloin with melted smoked piquillo pepper butter and French fries.

Steaks from the charcoal grill also include Australian Wagyu rump. Often described as “the world’s best tasting beef”, Australian Wagyu is tender, richly textured with plenty of flavour and a pleasant lasting taste on the palate. Chefs at BarSu treat this extraordinary beef with the respect it deserves, cooking it to perfection and serving it with Café de Paris butter and steak fries. There’s also juicy and flavourful Australian Angus beef tenderloin with melted truffle butter and French fries.

BarSu serves creative interpretations of casual fare to enjoy with craft beers, fine wines and signature drinks. BarSu is open Monday to Saturday from 5.30 to midnight with live music nightly from 9.30pm. Barsu is located on the ground floor of Sheraton Grande Sukhumvit in the heart of Bangkok’s lively downtown district. Book your table at (02) 649 8358.

PIYAWAN SANSOMBOON and her friend Siripen Prungvanichsiri work on different continents, but PaN Bake & Bistro in Bangkok is where their minds and shared passion meet every weekend.

Piyawan is based in Milan, Italy, as chief cook at LSG Sky Chefs, an airline catering firm, while Siripen works in marketing for TV Channel 3. And it’s at Siripen’s renovated home on Thetsaban Nimit Tai Soi 13 that PaN Bake & Bistro appears, as if by magic, every Saturday and Sunday.

The bistro’s name, with its deliberate capital “n”, mingles their nicknames – Siripen is Pim and Piyawan is Nan.

The menu is classic Italian. Thank Nan for that – she’s lived in Milan for two decades.

PaN Bake & Bistro is a homey eatery serving classic Italian dishes.

“I oversee the food preparation for Thai Airways, which does four flights a week between Rome and Paris,” she says. She also worked part-time in a Thai-food restaurant in London while studying business there.

“And I eat Italian food every day and have Italian friends who are chefs, so I’ve learned all about the true tastes of the different regions of Italy. Thais love Italian cuisine because it also has garlic and chilli, and I add even more to please the Thai palate.”

Warm and woody PaN Bake & Bistro seats 32 diners among antique European porcelain collected by Nan in flea markets around Europe.

“The idea here is ‘Italian home-made’,” she says. “I’ve trained the kitchen staff to cook the way I do, and I’m back in Bangkok four or five times a year to set up new menus.

“We’re mainly known through word of mouth. Bangkok has a deep dining-out culture and people are very discerning – they appreciate great food and good value. Our place is homey and the food is homemade, with good ingredients. The average price for a full meal is only about Bt500 per person.”

Most of the Italian ingredients are found in Bangkok, which has many good suppliers, Nan says. And she brings back from Italy rarer ingredients like pink-red peppercorns and Grana cheese.

Used in several pasta dishes, red peppercorns lend a light bite, but also a fruity and sweet aftertaste. Grana is a hard, mature cheese that Nan finds smoother in flavour than Parmesan, and she often uses it in pasta and sauces.

Bacon, Crackling, Dry Chilli and Red Pepper Angel Hair

The bistro’s best-selling dish is Bacon, Crackling, Dry Chilli and Red Pepper Angel Hair (Bt195), which is topped with pink-red peppercorns and Parmesan.

“Thais love pork crackling and I think it’s a perfect match with crispy bacon,” says Nan, who was originally a reporter for the Thai-language business newspapers Siam Post and Sue Turakij.

Carbonara Spaghetti

Her Carbonara Spaghetti (Bt215) has, instead of the usual cream sauce, egg yolk, cheese and crisp bacon. But if you yearn for creaminess, opt for the Cream Sauce with Bacon and Mushroom Spaghetti (Bt195).

Risoni with Thai Anchovy 

Nan uses risoni – tiny pasta that resembles rice grains, which Italians always have in soups and salads – in her Risoni with Thai Anchovy, Garlic and Dry Chilli (Bt195). This too comes with pork crackling, along with fresh vegetables.

“Many customers ask for a rice dish, but I think risoni is a wonderful substitute that still retains the sense of Italian cuisine,” says Nan.

Open Pork Burger

The Open Pork Burger (Bt215) is a thick pork patty, stir-fried onions, crispy pancetta and poached egg, and a dressing much like Thousand Island. Instead of the customary French fries, you get Italian-style roasted potatoes dusted with chopped parsley.

Roasted Chicken with Mixed Herbs

Roasted Chicken with Mixed Herbs (Bt195) features a thigh marinated with parsley, rosemary, salt and pepper and cooked until the skin is crispy. It’s then topped with fried garlic, pink-red peppercorns, chopped parsley and chillies.

Pim, who learned to bake from books and online, is in charge of the sweets.

Pan’s Warm Soft Cookie

Well worth trying is Pan’s Warm Soft Cookie (Bt135), which is stuffed with Nutella and topped with a scoop of vanilla ice cream, Scone with Jam and Clotted Cream (Bt75), and carrot and red velvet cakes (Bt95 per slice).

Pim’s husband, a coffee aficionado, helps manage the drinks lists and recommends the drip-hot and cold-brew coffees.

AUTHENTICITY GUARANTEED

PaN Bake & Bistro is on Thetsaban Nimit Tai Soi 13 in Bangkok’s Prachachuen district.

It’s open Saturday and Sunday from 11am to 10pm.

Call (095) 519 0669 or see the “Pan Bake & Bistro” page on Facebook.