Native to the ancient culinary art of Tuscany, Costata Steak is a prime cut of beef with a distinctive taste and juicy texture, brought about by hanging and ageing for whole loin for between 15 and 21 days. In keeping with traditional culinary art, the steak is cut to 1.5 inches thick before cooked to perfection and is best enjoyed with a glass of fine wine.

Savour the best of Costata Steak this season in a special Italian menu created by Italian executive sous chef Salvatore Catania. It’s available for lunch and dinner from Tuesday to Sunday until the end of March. Prices start at Bt400-plus per 100 grams.

Book a table at at (02) 125 5020.

The dishes, all prepared with French techniques, will focus on botan ebi, red snapper and Hokkaido beef as the main ingredients and include such unusual combinations as tartare of botan ebi and sakura shrimps served with smoked potato ice cream and fresh wasabi.

A hearty clam and broad bean soup with mitsuba will arrive with tomato and sancho cream, while a succulent red snapper will be paired with celeriac, lilly bulbs, sorrel and sudachi butter and a juicy Hokkaido beef steak (marble score 3) will be married to charred turnip, smoked eggplant, and panisses. Prices start at Bt690-plus.

Book a seat by calling (02) 687 9000 or email elements@okurabangkok.com.

Just head to the Grand and Event halls at any branch of The Mall anytime before Friday (February 16).

Muang Thai Life Assurance, Citi M Visa Credit Card, Siam Commercial Bank and Thai Namthip Commercial are helping The Mall welcome the Year of the Dog.

Feng shui master Khatha Chinbunchon, who goes by the name Sinsae Heng Tek Hiang, will be there to explain what makes the 10 dishes auspicious.

Hong Kong Stir-fried Noodles, from the restaurant Hong Min, features soft yet chewy noodles fried with curry powder and combined with a colourful array of vegetables.

The dish is said to promote long life – as seen in the length of the noodles and, more pragmatically, in the nutritious nature of the vegetables.

Ngow Gui Taro Nest, also from Hong Min, mixes five auspicious ingredients – Chinese jujube, ginkgo nuts, water chestnuts, cashews and shiitake mushrooms – with chicken and shrimp in a wonderful sauce.

The dish promises good luck, while ginkgo nuts also signify long life. And again, there’s plenty of nutritious value in the vitamins and antioxidants, making it perfect brain food.

Hong Min also supplies Steamed Pompano Fish in Plum Soup, succulent meat in a savoury sauce. Count on the dish bringing “abundance”. It’s a great source of protein, easily digested and full of “good fats” and amino acid.

Tam Tam Mee from the restaurant Wang Jie Cha, which specialises in traditional Shanghai cuisine, is egg noodles in zesty soup. It signifies long life and a strong, lasting relationship, while the components boost the energy and warm both body and soul.

Also from Wang Jie Cha comes Drunk Chicken. It’s drunk because it’s been marinated in three-year-old Chinese liquor. The booze keeps the meat juicy and adds flavour and aroma. This one promises career advancement and high rank, as well as elegance. You also get lots of protein and tryptophan, which fends off depression.

The Royal Dragon is serving Yiang-a, also known as Roasted Duck, that’s marinated in spices and cooked until the skin is crispy. It’s one of the “Sa Sae” dishes, each containing a different kind of meat to be offered to a deity. The duck also signifies abundance and brings many talents, purity in love and honesty.

It’s full of potassium, which will dispel excess sodium from the body and is thus good for people with high blood pressure.

Wang Jie Cha returns with Shrimp Dim Sum. Commonly known as Ha Kao or har gao, a delicate wrap of soft flour filled with big bites of shrimp and topped with golden powder. It vows prosperity and is a good source of carbohydrates, protein and vitamins.

From the hugely popular restaurant Jok Tow Diew in Bangkok’s Chinatown (Yaowarat) come Steamed Shrimp Wontons. Shrimp and pork are folded into a flour wrapper, steamed and topped with fried garlic.

Wontons are said to bring luck, prosperity and long life. The dish is high in carbohydrates and protein, and the garlic lowers fat in the bloodstream.

For dessert, Wang Jie Cha has Custard Salapao, a lovely sweet and savoury treat with the “siu bao” shaped like an “auspicious peach” to bring happiness year-round and a pure heart.

Chin Jung Salapao comes from Chef Man, which introduced the dish to Thailand. The flour is soft and the filling aromatic and delicious, the salt-egg custard lava oozing out with each bite. The lava can be taro or jujube if you prefer, which both signify prosperity and abundant happiness. In the mix are carbohydrates, calcium and vitamins.

Other participating restaurants are Iron Chef, Guan-A, Jae Ngaw Kitchen, Lim Lao Ngow, Versailles and Foo Doo Shark Fin.

IF PREVIEWS of the Bangkok Chefs Charity coming up on March 3 have set your tummy rumbling, reading about the fantastic ingredients they’re using will only make the rumbling louder.

But have a glass of water – you don’t want to spoil your appetite – and read on.

The ninth annual fund-raising event will have 20 top chefs from five-star hotels and Thai Airways International serving a 10-course feast in the Royal Ballroom of the Mandarin Oriental Bangkok.

What’s going into the feast is impressive. Gourmet One Food Service (the event’s main sponsor) is importing ingredients from around the world, to be combined in many instances with camellia seed oil from PatPat and pesticide-free vegetables from the JanKaPak royal project in Chiang Rai.

JanKaPak, the vegetable brand originating from the Prince Chakraband Pensiri Centre for Plant Development just outside Mae Sai on the Myanmar border, derives its name from that of the Prince, a scholar and agriculturalist.

The 54-acre centre operates under the auspices of the Chaipattana Foundation and was initiated by Her Royal Highness Princess Maha Chakri Sirindhorn to commemorate the centenary of Chakraband’s birth.

Bhakamol Rattaseri, assistant treasurer of the foundation, explains that Princess Sirindhorn regularly brings high-quality seeds back from her overseas trips, which the centre further develops.

“Since the centre opened in 2009, we’ve had good reason to be proud of the many product yields,” she says. “We’ve provided local farmers with good vegetable seeds to cultivate for their own consumption and for the market. We can also help other royal projects in need, as when their cropland is damaged in natural disasters, for instance.”

Maejo University, Rajamangala University of Technology Lanna and other schools help the centre develop and cultivate the seeds for a wide variety of produce, including pakchoi, kale, chillies, eggplant, tomato, loofah, bottle and wax gourds, salad greens, glutinous corn, black sesame (mor gor 18), yard-long beans and golden watermelon.

“Lots of tomato, asparagus and pumpkin varieties are successfully grown,” says Bhakamol. “The farmers use these seeds, then gather their own supply of new seeds, thus reducing costs because they don’t have to buy expensive seeds from the market.

“Princess Sirindhorn has bestowed names on each menu item using these vegetables, such as Gang Som Pak Ruam [sour soup with mix vegetables, fish and tamarind paste], so in this field we’ll grow the different types of vegetables for this one dish. There’s also Gang Lieng [spicy vegetable and prawn soup] and others using corn, loofah, hairy basil, and so on. Salads will be made with red oak, green oak and the like.

“And every royal project gives the same priority to making the food safe, free of pesticides and capable of being grown locally. The idea is to improve people’s wellbeing and promote sustainable living.”

A surprising entry on the menu using JanKaPak ingredients is soup made with agasta (also known as agati, dok khae in Thai).

“The taste is a little bitter,” says chef Antony Scholtmeyer, “but we’ll also use lemon marmalade, smoked mascarpone cream and dried bellota [ham] to add other dimensions of flavour, make the soup richer and reduce the bitterness.

“The lemon marmalade actually creates a nice balance with the bitter dok khae, so a sweetness comes out. Agasta is a unique ingredient, normally served in stir-fries, but chef Jan Van Dyk came up with this clever idea for the soup.”

Bhakamol says it’s her favourite item on the menu. “It’s quite amazing to taste dok khae in this creative Western style,” she says.

For his dish called Root and Duck, chef Kevin Thomson uses JanKaPak beetroot and PatPat tea oil.

“The beetroot is roasted and combined with pickled radish, a little citrus dressing, beetroot gel, horseradish cream and dukkah [an Egyptian condiment]. The duck breast is cooked slowly, then pan-fried and thin-sliced on the plate.

“With the farm in mind, we chose the vegetables we wanted to use first, which is a backward way of doing it. Normally we decide on the protein and garnish first.

“We marinate the beetroot with the duck and add the dukkah, which contains cumin, coriander seed, sesame seed and hazelnut. It provides a contrast of textures and goes very well with the beetroot and duck.”

Chef Gaetano Palumbo took inspiration from Thai culture and the royal projects for his Potato Tortelli, a wonderful concoction of spuds, goat cheese, celery and rocket greens, with royal-project mushrooms arrayed to resemble a mountain forest.

“It’s very smooth and has a touch of elegance with the potato foam,” he says. “The flavours are kept clean and clear, so you can identify three or four different ingredients in your mouth.”

Just as thoughtful is the Poached Rougie Foie Gras prepared by Michael Hogan and Mark Hagenbach, served with double-boiled black chicken, Thai mushroom broth, Iberico shavings and Chinese date chutney.

“Normally we pan-fry foie gras, but this year it’s poached. It takes eight hours to make the broth using Chinese herbs, Goji berries and mushrooms,” says Hogen. Hagenbach adds that the dish is also a “celebration of the Thai-Chinese community”.

“Foie gras when it’s pan-fried over very high heat releases a good percentage of the fat, but when you poach it, the fat is retained, along with the protein, and the texture is very different.”

The PatPat camellia seed oil produced by the Chaipattana Foundation is suitable for all types of cooking, even desserts. Chefs Philippe Keller and Pierre Andre Hauss use the oil in their “Ivory”, a chocolate sphere dusted with matcha tea.

Patcharin Hame-ung-gull, managing director of Gourmet One, is pleased that two royally initiated agricultural development projects are playing a big role in the event this year.

“Realising the high quality and health benefits of the ingredients from the royal projects, we need to do better marketing and raise public awareness, and these high-profile chefs can help us with that.

“The outcome will be fantastic. The chefs are passionate about raising money for underprivileged children. All of us are doing this wholeheartedly and no one is deducting for expenses. In the past eight years, donations have totalled nearly Bt100 million, so we’re really looking forward to this year’s event.”

WHO’S HUNGRY?

– Tickets for the 2018 Bangkok Chef Charity cost Bt12,500 and there are 10 seats per table. Call Gourmet One at (02) 403 3388, extension 511, or (085) 152 6857 or email bcc@gourmet-one.com.

– The Mandarin Oriental Bangkok can be reached at (02) 659 0302.

The “70 years of culinary excellence” promotion, which will be available in restaurants at all Movenpick properties globally from March 10 to April 20, introduces seven inventive dishes that pay tribute to Ueli Prager, who when founding the Movenpick brand in 1948, redefined the European restaurant scene and paved the way for a new style of modern hospitality, based on a simple premise: “doing normal things in an extraordinary manner”.

As Prager introduced diners to unpretentious cuisine with a twist, such as curry-based Riz Casimir – a first in Europe – so 70 years on, Movenpick chefs have created an inspiring menu of uncomplicated but surprising creations, all of which use fresh, authentic and health-promoting ingredients.

They include Scallops & avocado tartare – a reinvention of Movenpick’s popular beef tartare, influenced by Mediterranean cuisine, salade belle fermiere – a lively interpretation of Salade Francois made famous in the 1948 American musical film.

Easter Parade is mille feuille saumon & caviar d’olive combining delicate smoked salmon, puff pastry and golden olive caviar, mushrooms and vegetables Zurich style – a meat-free version of Zurich-style veal that pairs aromatic root vegetables and smoky Shitake mushrooms.

Also on offer is seafood Casimir – a medley of steamed seafood, fish and salicornia (sea asparagus), and an assortment of citrus fillets, paired with wild rice; bare beef burger Cafe de Paris – a prime beef cut paired with crispy ultra-thin parmesan-dusted fries; and carrot waffle – a quirky reinterpretation of classic Swiss carrot cake.

These dishes not only take inspiration from Prager’s visionary approach to cuisine, but his original idea for a new restaurant concept: a sophisticated yet relaxed place where guests could sample dishes at affordable prices – the name for which came when he least expected.

As he strolled the shores of Lake Zurich with a friend and considered the possibilities, a seagull (mowe in German), swooped down to skilfully pick up food mid-flight. That one elegant movement encapsulated his idea and so “Movenpick” – and Europe’s first casual dining experience – was born.

Prager’s first restaurant, Claridenhof, opened in Zurich in July 1948, offering simple dishes that could be ordered a la carte – a refreshing alternative to conventional set menus and the first of many Movenpick innovations.

Twenty-five years later, in 1973, Prager capitalised on the brand’s reputation for quality food, affordability, staff training standards and innovation by opening the company’s first two hotels. This marked the official launch of Movenpick Hotels & Resorts and today, his values penetrate every aspect of Movenpick Group’s business, including Movenpick Gastronomy, Movenpick Wine and Movenpick Fine Foods.

“Movenpick’s story is astonishing, founded on a commitment to service, authenticity, culinary excellence and innovation, and in 2018 we celebrate these values and our rich heritage in the way we know best – by treating our guests around the world to an inspiring gastronomic experience,” said Olivier Chavy.

“The ‘70 years of culinary excellence’ promotion is a fitting tribute to Ueli Prager who was truly ahead of his time when he founded our company, and we continue to build on his legacy with experimental cuisine and new concepts that keep his original vision in mind – doing normal things in an extraordinary manner.”

Find out more at http://www.Movenpick.com.

There’s a choice between a three- or four-course menu, with appetisers including som tam ruam gai yang (spicy green papaya salad with grilled chicken), and kor moo yang (grilled marinated pork neck with chilli dip).

There’s also tom saeb neau (hot and sour spicy beef soup) and three main courses – gaeng nor mai gai (sour bamboo red curry with chicken and sweet basil), nam tok neau (spicy beef salad with chilli and shallots) and pad pak boong (stir-fried morning glory).

The set lunch ends with a dessert of crepe bai toey (pandan-flavoured crepes with caramelised, shredded coconut) and mango ice cream.

The three courses cost Bt750-plus and four courses Bt890-plus.

Basil also has a daily-changing lunchtime curry buffet of appetisers, noodles, mains and desserts. It costs Bt720-plus, including a coffee or tea.

The highlights are gaeng kiew wan neau (green curry with beef, eggplant and basil) and gaeng karee moo (yellow curry with pork and potatoes).

The set lunch is served weekdays. Book a table at (02) 649 8366

Bata shows a betta way

The Nation

Bata is welcoming Chinese New Year with classy Ballerina flats made from attractive PU leather with a soft-rubber insole as supportive as it is comfortable.

They come in different colours and with a variety of details such as bows, tassels and other fun elements, so they’ll match any moment, be it casual or fancy.

To give skinny jeans and blouse the finishing touch, you can also opt for Flat Sandals, which lend an elegant feel for special occasions.

Ballerinas or Flat Sandals cost Bt499 at any participating Bata shop.

For something a bit fancier, the Comfit collection is the way to go. It offers elegant designs and non-slip rubber pads that support the feet by reducing the impact of body weight, also lessening the risk of injury.

Comfortable and well suited for any height, Bata Comfit will let you step gracefully into the New Year for Bt799.

For men, there are three different Court Shoe styles suitable for work or fun, starting at Bt799.

Find the store nearest you at http://www.Facebook.com/BataThailand.

People who travel the world bring back the flavours they encounter. And one of these “flavours” that’s becoming better known in Thailand is a taste for fine cheeses. Whether in a restaurant or hotel buffet, cheese is increasingly appearing on the menu, and in a variety of ways.

The Centre National Interprofessionnel de l’Economie Laitiere (CNIEL), backed by the European Union, recently hosted another edition of the “Open Your Taste with European Cheese” workshop in Bangkok.

Laurent Pousse, the cheese specialist at The Mall group, shared the techniques and language of cheese tasting and how to choose condiments that complement each cheese type.

Cheese is a major industry in Europe, production growing every year – from 8.4 million tonnes in 2010 to more than nine million in 2016.

“The European Union has high food-safety standards that the dairy industry has to meet,” said Laurent Damiens of CNIEL. “All procedures, from the milk-processing to the final product, has to be under strict quality control. This is what makes European cheese so high in quality.

Pousse said European cheese can be consumed any time of the day, as a snack on its own or part of a well-rounded meal. There are also endless possibilities of food and drink it can pair with, he said, offering a few tips to enhance the experience.

“You can eat cheese with bread, fruit, jam, honey, herbs or condiments. If you pair it with drinks, make sure the characteristic of both cheese and drink match. Mild cheese goes with a light wine, while strong cheese goes with a bold wine. But, of course, any other kinds of drink – like beer, cider or champagne – can be paired with cheese as well.”

Every country has its own cuisine and distinct tastes, but to fuse one recipe with another creates an even more distinct dish. By mixing the best quality of each country’s elements, a new taste becomes apparent.

European cheeses can mingle with Thai cuisine in several ways – grated over dishes, salads and soups, melted with noodles or cooked with rice.

“Introducing cheese to Thais’ food habits is a way to bring a bit of Europe to their daily lives,” Pousse noted.

The Sake Truffle is made with three kinds of chocolate and other Japanese ingredients.

The village of Saint Valentin in France, which makes the most of its connections to the annual celebration of love, actually made Mary Chocolate one of its overseas “ambassadors”.

And Mary in turn celebrates the village legend that wishes tied to a local “love tree” will come true if the wind carries them away. The brand has been collecting wishes from across Japan since 2010.

It’s also the first non-European company to participate in the Salon du Chocolat, the world’s largest chocolate exhibition, held in Paris, where its products have been presented 17 times.

Chocolate critics – yes, even chocolate has its critics – bestowed an award on Mary in 2016 and a gold prize in 2017. Chief chocolatier Shigeyuki Oishi, who supervises production of Kanade products, also won a gold prize.

Find out more at http://www.Mary.co.jp.

Attwater’s culinary career began at The Green House in London, a Michelin-starred restaurant overseen by acclaimed head chef Paul Merritt. Since then, he has worked in the kitchens of some of the top restaurants and five-star hotels in the UK and Middle East, including The Capital Hotel London, where he worked under the Michelin-starred French chef, Eric Chavot, and The Address Downtown Dubai. His previous position saw him take charge of New York Steakhouse at Marriott Marquis in Doha, which is known for its fine contemporary western food and succulent cuts of prime meat.

Attwater now brings his extensive experience and culinary talent to The Nai Harn, where he will focus on creating irresistible international dishes including seafood platters and Tomahawk steaks, using fresh local and imported ingredients. He is already giving guests a taste of what’s to come with some exquisite dishes for the specials board at Rock Salt, including Linguini of Phuket rock lobster, Garlic and paprika marinated sea bass steak, Spanish Joselito Ham and a succulent Argentinean pasture raised rib eye steak.

“We are delighted to welcome David as new chef de cuisine,” commented Mark Jones, the luxury hotel’s executive chef. “With more than 18 years of proven culinary excellence, he is an exciting addition to the team. His progressive cooking style and a passion for the freshest ingredients is the perfect fit for Rock Salt and I know he was thrilled to discover the fantastic quality of local Andaman seafood available here in Phuket.”

The appointment of Attwater is part of The Nai Harn’s ongoing commitment to offer guests and visitors the best in culinary creativity. Late last year, a new dining outlet called Hansha was launched within the hotel as Phuket’s first rooftop sushi and sashimi bar, serving the finest imported Japanese seafood and offering an exceptional dining experience, overlooking the ocean. Adding to the exceptional epicurean experiences, the hotel’s Cosmo Restaurant will begin serving a selection of caviar this month, produced on a sustainable sturgeon farm in Hua Hin on the Thai mainland. This divine delicacy will be offered as an a la carte option and also as part of two special egg dishes for breakfast, washed down with artisan cold-brewed coffee as a healthy and more flavourful morning boost than traditional hot-brewed coffee.

“The quality of our food and drink offerings is one of the factors that elevates The Nai Harn above the competition and I am thrilled to welcome David to the hotel, as we continue to attract the finest culinary talents to Phuket’s shores. His finely tuned skills will help us stay ahead of the culinary curve and affirm our position as Phuket’s leading dining destination,” concluded Frank Grassmann, the hotel’s general manager.

Kick off your Chinese New Year celebration with the “Taste of China” range featuring five Chinese-inspired dishes including Crab & Corn Soup (Bt125) made with crab meat, corn, egg white and spring onion. Mandarin Orange Smoked Duck Salad (Bt295) is a zingier option that boasts smoked duck, mandarin orange, mixed green salad, dried cranberry, almond slices and sesame honey balsamic.

For something more filling, the culinary team presents Spicy Tiger Prawn Coconut Soy Tagliolini (Bt45), Hoisin Ham & Bok Choy Stir-Fry with Egg Fried Rice (Bt395) and Braised Beef & Broccolini Stir-Fry with Egg Fried Rice (Bt395).

The Taste of China will be available until March18.

On the beverage front, the barista team rolls out the new Orange Mocha series. Amp up your luck with the drinks’ star ingredient: mandarin orange. This citrus is believed to bring luck, prosperity and long life. The Chinese New Year drink series comprises Orange Mocha (Bt125), Iced Orange Mocha (Bt140) and Orange Mocha Frappe (Bt170).

For an extra oomph, mandarin flavoured konjac jelly can also be added for an additional Bt25. This limits to cold drinks. All drinks are available only in medium size, and available until March 18 at all stores except Airport and Khao Yai branches.

Or celebrate love with the amorous Loving Rose Selection series. A fragrant syrup consisting of berries, vanilla and rose as the star ingredient, the drink series comprises Loving Rose Latte (Bt125), Iced Loving Rose Latte (Bt140) and Loving Rose Milkshake (Bt170).

For coffee lovers, a shot of espresso can also be added to the milkshake to make an affogato for an additional Bt15. Jazz up the cold beverages with strawberry flavored konjac jelly. The Loving Rose Selection drinks are available until February 15.

And round off February’s offerings with goodies from Dean & Deluca’s bakery. Special for this month of love, the bakery team introduces three alluring delicacies. Strawberry Cream Cake (Bt165) is a delicately luscious vanilla sponge cake layered with creamy custard and diced strawberry, and topped with whipped cream. Strawberry Tart (Bt165) boasts buttery tart with creme Anglaise filling, topped with fresh seasonal strawberries and chopped pistachios. Last but not least is a plated dessert, Chocolate Lava Cake (Bt145), made with the finest Belgian chocolate, and served with fresh strawberries, whipped cream and house-made strawberry sauce. Chocolate Lava Cake is available only at MahaNakhon CUBE and limits to dine-in customers only. Strawberry Cream Cake and Strawberry Tart are available at all stores except Airport and Khao Yai stores. All three desserts are available from now while supplies last.

Shoppers can take home decadent chocolates in various shapes from hearts and roses to Chinese coin, mandarin orange and a whimsical dog. Also on offer are sweet macarons, buttery cookies and crispy fortune cookies. Prices start at Bt35.