On February 16, you can tuck into seafood on ice, a live pasta station and a carving station serving succulent roast leg of lamb and marinated roast sea bass, Thai favourites, a sushi and sashimi counter, and Chinese delights including Peking duck and assorted dim sum.

Chinese specialities are also a highlight of the second Chinese New Year lunch on February 18. It is complemented by a wonderful assortment of brunch favourites such as freshly shucked oysters, Maine lobster, giant Alaskan king crab leg and Manila clams, foie gras, carving station, and a desserts station. Guests can also indulge in a new age sushi selection, home-made pastas and hearty main course dishes such as braised Kurobuta pork belly with a touch of soy and pan-fried sea bass and black mussels with sauteed capsicum. Another highlight is a selection of family-style made to order dishes that are also available a la carte.

The first Chinese New Year lunch on February 16 is served from noon to 3pm and is priced at Bt1,900-plus per person with soft drinks, Bt2,600-plus per person with free flow Prosecco and selected wines, local beers and cocktails, and Bt3,200-plus per person with free flow Champagne and selected wines, local beers and cocktails.

The second Chinese New Year lunch on February 18 is also served from noon to 3pm and is priced at Bt2,800-plus per person with soft drinks, Bt3,500-plus per person with free flow Prosecco and selected wines, local beers and cocktails, and Bt4,100-plus per person with free flow Champagne and selected wines, local beers and cocktails.

Book a table at (02) 687 9000 or email: upandabove@okurabangkok.com.

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

Starting in expansion efforts in Kuala Lumpur, the restaurant will be opening an elegant new outlet focusing on lifestyle dining and high-quality produce in a prime location in the Bangsar Shopping Centre – an upmarket lifestyle mall in KL’s exclusive Bangsar neighbourhood.

Coca Malaysia Sdn Bhd will be led by co-owners, Jannio Shun and Elizabeth Thea. The new eatery will seat approximately 100 and serve Thai-Cantonese cuisine, with along with Coca’s signature hot pot, creative stock broths specially made for Malaysia and regionally renowned super suki sauce. The focus will as usual be on the freshest ingredient including live seafood, premium beef and much more. The opening of the new restaurant marks its return to Malaysia following an absence of seven years, before which it had a presence in the country for 20 years, with the signature hot pot menu delighting diners in various locations, including KL Plaza and Petaling Jaya’s 1 Utama mall.

The company returns with a change of partnership and a new strategy to open in upmarket malls as well as free-standing restaurants – a strategy which has been very successful in markets such as Thailand, Singapore, Japan, Vietnam and Indonesia, over the last seven years.

“It’s great to be back,” said Trevor MacKenzie, managing director of Coca and Mango Tree Restaurants Worldwide. “We believe now is the perfect time to be returning to Malaysia. The market has changed since we were last here; typically, consumers are younger now, spending power has increased and we are confident the pork-free Coca Restaurant concept will appeal to millennials and young families seeking fresh cuisine and a social dining experience.”

With the launch of the new Coca Restaurant in KL, the chain will operate a collection of 24 outlets across Asia, including nine in Thailand, five in Vietnam, four in Indonesia, three in Singapore and two in Japan.

The group’s Malaysian portfolio is expected to reach at least four outlets in KL alone in the next three years. Coca and Mango Tree worldwide now has a global portfolio of 64 restaurants across its various brands.

IT’S RAISED an impressive Bt87.5 million to support the education of underprivileged kids over the last eight years and Gourmet One, organiser of the ninth edition of the Bangkok Chefs Charity dinner, will be hoping to nose that figure past the Bt100 million mark when it brings the high-profile event back to the Royal Ballroom of the Mandarin Oriental Bangkok on March 3.

The beneficiary of the funds, the Royal Patrol Police Schools under the patronage of Her Royal Highness Princess Maha Chakri Sirindhorn, recently opened the Bangkok Chef Charity Border Patrol Police School in Ban Mae Longtai, Omkoi District of Chiang Mai Province, where the 20 chefs involved in the programme led by Norbert Kostner of Mandarin Oriental Bangkok were on hand to welcome the Princess. In addition to supporting construction, the money has also been used for scholarships as well as purchasing books, school materials and sports equipment – in short everything these kids need for a fully rounded education.

Kostner, who has lived in Thailand for some 48 years and who serves as an adviser to the Royal Projects, was making his first trip to Omkoi District, which is so remote that it requires a full eight hours to drive the 320 kilometres from the city.

He was overcome by emotion at the opening of the school, telling XP, “It is difficult to describe my feelings but I am so pleased that these kids will have a future thanks to the gift of knowledge. Learning is very important. Without knowledge, they risk being taken advantage of. His Majesty the late King Rama IX and Princess Sirindhorn have done a wonderful job in initiating schooling in these remote areas as part of the royal projects. You can give people anything but if they don’t have knowledge, they can’t take care of themselves and their families. And we humans take pride in being able to take care of ourselves, we don’t want other people to take care of us. So it was fantastic to see how happy the children were with their new school. It was lovely to cook for them too, as they not only finished their plates but came back for more. I teased them, telling them they had already devoured double portions and they giggled in return, saying ‘a-roi’ (delicious). It made me so happy,” he said.

This year’s event will see 20 top chefs from 18 five-star hotels and Thai Airways International preparing a gourmet 10-course menu highlighting premium food products from around the world, Thailand included. They will use camellia seed oil from Pat-Pat and pesticide-free vegetables from Jan-Ka-Pak, two royal agricultural development projects under the Chaipattana Foundation at the Chakraband Pensiri Center for Plant Development at Tambon Pongpha in Chiang Rai’s Mae Sai District.

The foundation’s Bhakamol Rattaseri says that both royal projects are working hard to support long-term sustainability through top-quality products. “Our camellia seed oil is the result of Princess Sirindhorn’s tireless efforts to improve the wellbeing of everyone from consumers to farmers. She brought the seeds from China and gave them to the Centre for further experiments and development. The oil is known to have great health benefits and is not only cold pressed with a high level of unsaturated fats, but also has a high boiling point of 252 degrees Celsius, making it suitable for all types of cooking and food preparation,” she says.

Chefs Dominique Bugnand of Mandarin Oriental Bangkok and Richard Sawyer of the St. Regis Bangkok will be in charge of the canapes for next month’s dinner and will be serving up such tasty mouthfuls as Sangria scented watermelon, cured Manchego, Dublin Bay Prawn Cocktail, Siam Mary foam, smoked paprika, Citrus cured Scottish salmon, blue crab, avocado, and pink grapefruit.

Markus Zuck of Grand Hyatt Erawan Bangkok and Nathan Chilcott of Bangkok Marriott Hotel Sukhumvit will follow with a dish of Japanese scallop, lemon, red radish, fennel, and hairy basil.

Gael Lardiere of the Athenee Hotel joins Marc Erwin Cibrowiu of Shangri-La hotel in presenting a trio of lobster dishes on one plate –lobster mousse infused with lemongrass and kaffir lime leaves. lobster tartare with passion fruit sour cream and warm lobster medallion with beurre noisette, shaved fennel, baby carrot and smoked Thai dressing.

The meal will continue with Agasta soup with smoked Mascarpone, dried Belota, and preserved lemon prepared to perfection by Jan Van Dyk of Anantara Siam Bangkok and Antony Scholtmeyer of the Okura Prestige Bangkok.

Thai chefs Thitisorn Amatasin of the Sukhothai Bangkok and Somchai Deeying of Centara Grand Bangkok have come up with a fish course of which they are very proud. It boasts kata salmon filled with yuzu butter, a whole roasted tangerine, and smoked salmon dressed with a Thai style prik kluea and pomelo and citrus fennel jelly.

“I’m very proud to participate in this project, which is not only about raising money for a good cause but also showcases Thai ingredients to the world. It makes me so happy when our Western colleagues show interest in our dish and ask questions about the ingredients,” says Somchai.

Chefs Michael Hogan of Marriott Queen’s Park and Mark Hagenbach of Sofitel Bangkok Sukhumvit will present poached rougie foie gras in double black chicken with Thai mushroom broth, Iberico shavings, and Chinese Date Chutney. Gaetano Palumbo of Sheraton Grande Sukhumvit and Rolando Manesco of InterContinental Bangkok, meanwhile, go wild for pasta with home-made potato tortelli, goat cheese and celery, wild rocket sauce, and royal project mushrooms.

Philippe Gaudal of the Landmark Bangkok joins with Kevin B Thomson of JW Marriott Hotel Bangkok for a duck dish dubbed “Roots and Duck” that meldsroasted and pickled beetroot and radish with slowed cooked duck breast, horseradish cream, citrus dressing, tea oil, and the Egyptian condiment dukkah made from spices, nuts and herbs.

Kostner joins with fellow Mandarin Oriental Bangkok chef Dominique Bugnand for a dish of lamb roasted with ratatouille and zucchini wrapper, potato mille feuille and thyme.

The meal finishes with three desserts. Pisit Jinopong of the Dhara Dhevi in Chiang Mai will present his “Thep Sukhon white truffle sorbet” made with the white truffle successfully cultivated by the Chakraband Pensiri Centre

Chefs Philippe Keller of Dusit Thani Bangkok and Pierre Andre Hauss of Thai Airways International Plc will offer a sinfully rich ivory chocolate sphere matcha dusted dessert with a lychee and raspberry heart and Bourbon vanilla cream green tea oil. And last but certainly not least, Christophe Sapy also of the Mandarin Oriental Bangkok is creating a “Wheelbarrow Sweet Garden” of petits fours with chocolate, carrot and beetroot, candy jelly pebbles complete with chocolate soil and a mini spade.

“With such a wide variety of dishes, the wine pairing is extremely challenging,” says Nick Reitmeier, executive vice president, Central Food Retail, which is sponsoring the wine for the dinner.

“It’s hard to match a wine with three types of lobsters in one dish, but I think we have managed it.”

And in line with the spirit of the charity event, this year’s dinner will see the participation of 11 young and aspiring young chefs who will partner with their older and much more experienced confreres and learn from the pros.

PERFECTION ON A PLATE

– The 2018 Bangkok Chefs Charity Dinner takes place on March 3 at the Royal Ballroom of the Mandarin Oriental Bangkok.

– Seats cost Bt12,500 and there are 10 seats at each table.

– Advance reservation is recommended at (02) 4033388 extension 511 or (085) 1526857 or by mail to bcc@gourmet-one.com.

n All proceeds without any deductions will go straight to the Royal Patrol Police Schools under the patronage of HRH Princess Maha Chakri Sirindhorn.

The set have been designed based on creative recipes using premium raw materials Chef Ian Pongthawat Chalermkittichai and the auspicious meanings have been carefully checked and guaranteed by Master Chang, aka Tossaporn Sritula.

The Ngoh Sae set for the Chinese New Year comprises five types of meat – Chicken stuffed with black winter truffle, Cherry duck baked in orange sauce, Honey baked Natural pork loin, TaoTeoi fish in saffron and Lobster in butter sauce and wine

Sah Sae set comprises Chicken stuffed with Shitake mushroom, Cherry Duck baked in orange sauce and Honey baked pork sirloin.

According to Chinese beliefs, chicken means diligence and career advancement; duck symbolises dynamic ability and purity; pork represents prosperity; fish means affluence with more money for the new year’; shrimp means supremacy and the red shrimp shell is the colour of good fortune. The orange sauce represents big blessings and truffle means compliments and a good name.

The Ngoh Sae set is available at Bt9,888 and the Sah Sae set goes for Bt1,999. Pre-orders can be made at http://www.Tops.co.th between February 7 and 9 or at Central Food Hall and Tops markets.

Find out more at the Tops Thailand Facebook page.

It’s billed as value-for-money cuisine with a refined yet relaxed atmosphere and warm, friendly service.

Guests will be spoiled with succulent hot-plate pasta, stone-baked pizza, Italian vegetables and side dishes of ravioli, flatbread with smoked salmon, fresh salads and ice cream, tiramisu and gelatos.

Sync your Sundays to the tunes of a DJ while sipping traditional Italian beverages outdoors. The brunch features a self-serve zone, signature dishes and live stations featuring foie gras, Italian cheeses, cold cuts, risotto, barbecued meats and seafood.

It costs Bt1,250 and is served from 11.30am to 3pm.

Find out more at (02) 261 7100 or http://www.RembrandtBkk.com.

The Zoom Sky Lounge in a swanky urban setting with cosy booths and glittering city views. Diners can indulge in an innovative six-course tasting menu of surprising Eastern and Western flavours crafted by executive chef Gibb and his culinary brigade, enhanced by tableside finishing flair.

The highlights are raw Wild Cobia with Rice Paper, Sea Urchin, Caviar and Oyster Emulsion, a succulent Slipper Lobster with Basil and Lemongrass, and rich Pork Belly with Potato, Pickle, Coriander and Orange Jus.

The meal costs Bt4,999 per couple, including a glass of sparkling wine for each diner.

The Zoom Sky Bar & Restaurant will be hosting a Romantic Rooftop Dinner & Tunes. Seduce your taste buds with a five-course feast of Diver Scallop with Foie Gras, Smoked Duck, Pink Ginger, Crispy Quinoa, Shallot Infused Apple and Vanilla Oil and Lobster Agnolotti with Celeriac and Tarragon Butter, and dessert is Strawberry, Pink Guava, Plum and Sangria.

Sensual music lifts the mood. Enjoy a soothing jazz duo from 7 to 9pm and then the pulsing beats of Resident DJ Thomiz until late.

The five-course dinner set menus cost Bt6,999 per couple with a glass of Prosecco and Bt9,999 with a bottle Champagne.

Make reservations at (02) 210 9000, extension 4304, or fb_co@anantara.com.

The festive buffet will feature fresh seafood on ice along with numerous stations for grilling, carving and steaming as well as speciality stations serving up dim sum, a duck and pig roast and Chinese crepe (jian bing). It’s priced at Bt2,100-plus inclusive of free flow soft drinks, juices, coffees and teas. Add an additional Bt900-plus per person for free flow cocktails, wines and beers.

“W Does Street Food”, meanwhile, is being offered on February 17 from 12.30 to 3.30pm only. Expect Chinese street food in live cooking stalls featuring dim sum, noodles, mini baos, BBQ skewers and much more. Desserts include traditional Chinese desserts such as sweet sago pearls in coconut milk. W Does Street is priced at Bt1,800-plus per person inclusive of free flow soft drinks, juices, coffees and teas. Add an additional Bt600-plus per person for free flow cocktails, wines and beers.

Book your table at (02) 344 4000 or email bf.wbangkok@whotels.com

A boutique hotel that claims history, elegance and river serenity all in the heart of Bangkok, Praya Palazzo is offering a “Month of Love Special Menu” throughout next month as well as a selection of dishes prepared from recipes by ladies of the royal palaces dating back to the days of King Rama V and King Rama VI on its the main menu.

Amongst the enticing selection featured in the “Month of Love” a la carte menu are the hotel’s signature spicy seared scallops with crispy betel and pomegranate salad, seafood tower with traditional Thai seafood sauce, and sweet and sour river prawns.

The dishes inspired by the hard-to-source recipes of the court ladies include kaeng runjuan (a traditional spicy beef or pork soup with shrimp paste) and moo pud som siew(stir fried pork with yellow chilli paste).

Love birds loath to leave such a romantic setting on Valentine’s Day can take advantage of the hotel’s distinctive rooms and suites exuding an ambience of the bygone days and romantically ancient Siam . Rates start from Bt4,200-plus or Bt4,943 nett inclusive of breakfast for two persons.

Praya Palazzo is the only hotel by the Chao Phraya that boasts a unique arrival by boat. For reservations or further details, call (081) 402 8118 or email to reservation@prayapalazzo.com.

Guests arrive around 6pm at The Plantation Club colonial-style restaurant in the resort grounds. After they enjoy a welcome cocktail, the resort’s gardener shows them the vegetable garden while explaining the various herbs. Taking advice from the gardener, guests pick an assortment as ingredients for their dinner.

The guests then sit back on the simple wooden tables outdoors and enjoy impromptu Mauritian creole light bites, as chef goes to work using traditional utensils such as old-style cauldrons, pans (called tawa) and wooden ladles. The meal is prepared on a wood fire.

“There is no fixed menu,” says Vaartjes. “But chances are we will create a vibrant creole garden salad for starters and then a chicken or fish curry main course. It depends on our guests’ curiosity, passion and culinary interests. Rest assured, it will be delicious because it’s from the heart – and the garden.”

Around the allotment beside The Plantation Club Vaartjes says that freshly picked vegetables and herbs such as lady fingers, beetroot and sorrel are his favourites. The rustic dinner will be served with faratha flat bread and local condiments such as coconut chutney, dried shrimp chutney, chilies and local achaar (pickles).

As it’s Mauritius, to accompany the experience, guests will be served barbecued banana marinated in local rum.

Drinks are served in a copper mug in the outdoor garden setting with log furniture. Old style lamps are used for light as the twilight thickens. To add to the atmosphere, the hosts are dressed in local creole and Sega attire. A singer-guitar player entertains guests throughout.

The garden-to-table experience at The Plantation Club costs 1,800 MUR (US$52) per person and 900 MUR (US$26) for children under 12. Further information and bookings, please call +230 623 5000 or email: fbsec.mauritius@outrigger-mu.com.

On February 14, the Tables Grill offers a six-course Valentine’s menu featuring fresh Hamachi with smoked butter vinaigrette, Quail with truffle and lentil, Ocean Trout, as well as Crispy Skin Pork Belly, and Slow-Cooked Iberico Lamb. The meal ends with Lychee Cremeaux. The dinner is priced at Bt3,200 per person.

Spasso creates romantic moments by serving a special four-course menu created by chef Roberto Parentela. Guests can start with Carpaccio di Mare, and choose from Ravioli or Risotto before moving on to trout or braised duck and finishing with Dark Chocolate Semifreddo. It’s priced at Bt2,500 per person.

The Dining Room offers delightful Thai and Asian dishes together with a fresh seafood bar in the acclaimed international buffet. A full a la carte menu is available and the outstanding open display kitchen allows you to watch as the expert chefs prepare dishes. Guests will enjoy appetisers and salads, assorted sushi and sashimi, Australian Prime Rib, Roasted Lamb Rack and Fresh Herbs and pan-fried Foie Gras.

Also on offer is a variety of soups and Valentine dessert selections including Heart Pistachio, Chocolate Praline Kiss and much more also on offer. The buffet costs Bt2,500 for adults and Bt1,250 for kids.

Book a seat at (02) 254 6250 or email restaurants.bangh@hyatt.com.