The restaurant will be serving a 6-Course lunch Menu at Bt3,800-plus (plus Bt2,500-plus wine pairing) and the 8-Course Dinner Menu at Bt5,800-plus (plus Bt3000-plus wine pairing).

Jeffroy earned his first Michelin Star back in 1984, as chef of the restaurant L’Europe in Morlaix, and won immediate recognition and acclaim for his revolutionary recipes. In 2001, he received the first Michelin Star for his restaurant in Carantec and a second the following year, for both his classicism and ingenuity.

“I have kept my childhood memories of a simple, rustic Brittany, and reinvented them with my passion, inspirations and journeys,” he says.

Jeffroy’s cooking style is both audacious and evocative, garnered over a long and experienced career and an insatiable desire to travel and explore the globe. He is simultaneously a staunch defender of his region, and a fearless traveller, all clearly evident within his cuisine, where he skilfully blends ingredients, without losing the integrity of each.

For The St. Regis Bangkok, Chef Patrick has menus that begin with celeriac and lemon blinis, with seabream, celeriac remoulade and green apple gelee. A taste of Brittany is found in his mussel soup with saffron and salmon roe, while evidence of his travels are witnessed in his pressed crab with coconut milk, curry, artichokes and wakame. Returning to France, guests experience his turbot and herb butter with a delightful potato candy. His duck supreme is to die for with daikon, vegetables and wine-laced pear. The dinner menu also sees lobster colluding with dashi and parsnip cream for a decadent interlude, as well as chef’s version of Champagne and caviar, by way of a scallop tartare.

Book your table at (02) 207 7777 or e-mail fb.bangkok@stregis.com.

Fashion and food have long gone hand in hand in Thailand, with several of the kingdom’s leading designers bringing their talent for style from the catwalk to the kitchen – think Bhanu Inkawat of Greyhound. Now it’s the turn of Polpat Asavaprapa, founder and designer of Asava, who opened his Sava Dining restaurant at EmQuartier two years ago and has been attracting hordes of stylish diners every since.

Located on the sixth floor of the Helix Building, Sava Dining Restaurant proudly bears the blue-and-navy palette of the fashion brand and reflects its owner’s passion for combining the classic with elements in vogue. Indeed, Polpat says he treats his restaurant in much the same way as he creates clothes for the Asava line.

“The appearance of the restaurant gives off a luxury ambience but in fact it’s all about comfort food. In fashion I don’t like anything that is showy, and in food I prefer authentic tastes for every day. In short it is simple but not easy and there’s that element of fascination that is our signature,” says Polpat.

“For example, Thai people like noodles, I also like noodles, But instead of serving simple Pad Se-Aew or fried thin noodles with soy sauce, I turn the dish into Sen Yai Pad Kua Kling (Bt320) using our home-made spicy southern style Kua Kling chilli paste. We pound fresh, large green and yellow chillies with Thai and foreign herbs to create a special aroma. This is our dish of the year.”

The Kua Kling chilli paste is also served with roasted lamb (Bt850) and the two go together surprisingly well. The roasted Australian lamb is presented in the traditional Western style but served with a spicy gravy that is very different from the typical mint sauce. It’s accompanied by fresh herbs and vegetables and Khao Ji – fried sticky rice with egg.

The Sava Dining Tuna Salad (Bt290) serves up a surprise of its own too, combining crispy iceberg lettuce, tuna in oil, anchovies and ham with a blend of Thai vinegars and chilli that give it a tasty sweet-and-sour flavour with a spicy kick.

Another recommended appetiser is Crispy Deep- fried Chicken Skin with spicy Tom Yum dip (Bt160), which uses the leftover chicken skin from other dishes. This is then marinated, deep fried until crisp, and served with a dip made of cream sauce mixed with tom yum chilli powder.

Crispy chicken skin also gets another outing – as the topping for the wok-fried thin noodle dish known as Kua Kai (Bt220).

Another Sava Dining favourite is Spicy Deep-fried Fish Fillet with Sour Green Mango Salad (Bt210) made with river fish from Suphan Buri province and nam dok mai mango.

Last year’s favourite dish, Khao Pad Pla Khem, fried rice with salted fish, is back on the menu along with a new version, which replaces the rice with spaghetti and is priced at Bt270. The spaghetti is cooked al dente then fried with dried salted fish and white wine and served with

extra dried chilli for those who like it hot.

Also new on the menu is a hybrid rice menu Khao Kai Kon Moo Kurobuta with Kimchi and cheese (Bt350). While the combination of kimchi and cheese is a little heavy, the dish is interesting thanks to its unique taste and contrasting aromas.

The dessert list has coconut ice cream pudding, Bael fruitcake with ice cream, and Milk tea ice cream served with toast. All are refreshing and bursting with flavour.

Asked why so many Thai fashion designers are turning to food, Polpat says the two are all about taste and lifestyle. “Kloset or Sretsis now have their own restaurants too and these convey the very distinct personalities of the brands and their designers. Food, leisure and decoration are in our blood but obviously they have to be managed differently. When you run a restaurant, you can’t truly be yourself as you can in fashion design. You have to remember food is for the masses and not just fashionistas. I’ve learnt to adapt my style because I want customers to enjoy their meals and come back for more,” he says.

SPICE IS NICE

•   Sava Dining in the sixth floor of the Helix Building, The Emquartier and is open for 11 to 10 Monday to Friday and until 11pm on weekends. Book a table at (02) 003 6208.

On Valentine’s Day, the Michelin-starred Sra Bua by Kiin-Kiin offers an eight-course Valentine’s Day Thai menu along with a bottle of Louis Roederer Champagne of hot and cold variations of the same dish such as warm red curry with lobster (him) and frozen red curry with lobster (her), and tom kha snow with mushrooms and pickled lemon (him) and warm tom kha with baby corn and Chanterelle mushrooms (her).

The dinner begins with oysters for two and concludes with cherries marinated with sticky rice for him and mango with sticky rice for her. The passion fruit souffle with sorbet is for him and the passionfruit with vanilla ice-cream in coconut dome for the ladies is served with red roses as the perfect conclusion to a truly romantic evening in this newly appointed Michelin one star restaurant. The dinner is priced at Bt10,900-plus per couple.

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

Organised by Central Department Store and Talad Design, the market bring together more than 2,000 of the best eateries from all over the country to tempt your palate with authentic Thai food. The market also features rare traditional Thai performances and retro outdoor film screenings for the public to enjoy free of charge every day.

The food festival is divided into three zones.

The Thai street food Market Zone: This is designed for food lovers and features both savoury and sweet dishes from all over the country. Highlights include chef Day’s German pork knuckle, Manee Meenom’s toast with toppings, Khao Chae Mae Lek Sakidjai’s khao chae from Tha Yang, Phayung Hoi Thod’s deep fried oyster omelette and traditional phad thai from Kwan Riam Market.

The Riverside Lifestyle Zone offers cool Thai products such as Obasan shirts from Amphawa Market, Phuket pearls, health pillows and blankets, among others.

The Outdoor Film Screening Zone is a great place to kick back and enjoy old films free of charge, such as “Terminator 3”, “Phi Mak Phra Khanong”, “Charlies’ Angels”, “My Girl”, “First Love”, “Armageddon”, “Sudkate Salateped”, “Now You See Me”, and “BTS Love Story”. They’re shown daily from 6.30 to 11.00pm.

There are a range of traditional Thai performances too including the Thai drum dance, Yae Khai Mod Daeng dance, Phraewa Kalasin, Lao Krathop Mai, Perng Mang Battle, Mini Khon, children’s Angkalung performance plus music and modern art performances

Perched on the eighth floor of the Fairway Hotel in the city’s historic port area and central business district, Botanik usually draws groups of up to 12 guests, enabling it to maintain the highest culinary standards and retain the diverse social ambience of the venue.

But larger groups can be accommodated upon request.

“Since we opened last August, we’ve experienced high demand from guests seeking a unique destination for their corporate or social gatherings,” says Cantaloupe Hotels Group founder and chief executive Dimitri Jayasuriya.

“Our stunning roof-top setting, stylish interior design and creative menus have proven extremely popular. We’re getting more and more inquiries from home and abroad. Many area businesses are choosing Botanik for their lunches and evening functions, including those seeking to impress visiting foreign clients.

Botanik has a new executive-lunch menu. Chef Rishi Naleendra – Sri Lanka’s only Michelin-star chef – has developed a delectable two-course menu that allows guests to choose from a sumptuous selection of starters and main courses.

Botanik’s expert mixologists have meanwhile devised a new gin-cocktail menu, ideal for afterwork get-togethers and evening drinks. The gins include premium labels such as Broker’s, Hendrick’s and Tanqueray No 10.

For guests seeking an evening of entertainment, there’s “Botanik Live”, an open-mic night that serves as a platform for young artists to show their talents. And every Thursday the acoustic band the Drift provides the perfect musical backdrop to any occasion.

Cantaloupe and Co conceived Botanik as a contemporary yet rustic venue that showcases fresh produce and seasonal menus. With indoor and outdoor areas, Botanik comprises three interwoven venues – the Bistro, Rooftop Terrace and the Veranda.

Email reservation@botanik.lk.

Each one of Dynasty’s authentic group set menus features appetisers, soup, rice or noodles and some of the chef’s signature seafood and meat mains, not forgetting dessert.

Recommended dishes include sauteed conch shell Sichuan style, Braised abalone with sea cucumber and shiitake mushrooms in a brown sauce, roasted duck Peking style, deepfried shrimp with mayonnaise and sesame seeds, fried egg noodle topped with shredded chicken and steamed bamboo fish with light soya sauce..

Prices start at just Bt7,300plus for the “Sard” set for 10, and  go up to Bt45,200plus for the ultraluxurious “Starred Diamond” set.

Book a table at (02) 100 6255 or find out more at http://www.CentaraHotelsResorts.com/centaragrand/cgcw/restaurant/dynasty.

Fei Ya, specialising in Chinese cuisine, has an all-you-can-eat Dim-Sum Lunch Buffet for Bt1,588-plus. If you prefer a set menu, there’s a family-sized eight-course feast at both lunch and dinner for Bt9,888.

The Lunar New Year is no less welcome at Flavors, where the international brunch and dinner buffet brim with special dishes, including hot and sour soup and Hokkien noodles. The brunch costs Bt2,400-plus, dinner Bt2,100.

Meanwhile on February 16 in the Lobby, there’ll be traditional lion and dragon dances.

Make reservations at (02) 125 5000.

Located on the 24th floor of Centara Grand at CentralWorld, Dynasty restaurant offers these special noodles in a variety of different ways – with a range of meats, vegetables and Chinese delicacies all available, such as the La Mian Noodles with “Charsiew” Charcoal Roasted BBQ Lacquered Pork or signature Maine lobster with La Mian topped with Shangai Sauce’.

Prices per dish start from Bt265-plus and all these a la carte selections are available for lunch and dinner.

Book your table by calling (02) 100 6255 or email: diningcgcw@chr.co.th

On February 14, Trader Vic’s creates a four-course Sparkling Valentine Dinner serving oysters in three ways, seared scallops and smoked duck breast with foie gras. Romance sparkles with a choice of settings and bubbles. This special course is priced at Bt7,999 per couple with a bottle of sparkling wine and Bt9,999 including a bottle of Billecart Champagne in a private pergola on the outdoor deck.

The hotel also offers private Dining by Design with a choice of two settings – a private riverside terrace or a Thai sala in the tropical garden. Lovers will feast on a sumptuous five-course dinner of oyster caviar, beef medallions and lobster, paired with a bottle Moet Chandon Champagne. The private dinner costs Bt29,999 per couple and includes a beautiful rose bouquet.

Toast the passions of Italy with bubbles as Brio stimulates your taste buds with a four-course sequence of authentic Italian creations, including a gourmet Lamb cutlet or Red mullet fillet special and a luscious strawberry gelato with white chocolate foam and chilli sprinkle served tableside. The romantic meal is Bt4,999 per couple with a glass of sparkling wine and Bt6,999 with a bottle of sparkling wine.

The Riverside Terrace, meanwhile, has a Valentine Buffet and Cultural Show. Diners can enjoy several seafood delights and international cuisines while the dramatic Thai cultural show and fireworks illuminate the River of Kings. The buffet is priced at Bt1,800 with a glass of sparkling wine.

Or simply saunter along the River of Kings with the Manohra Cruises Valentine Journey and sample a five-course Thai fine dining menu, including slow cooked massaman lamb shank and Phuket lobster with tamarind sauce. A dinner cruise is priced at Bt12,000 per couple with a bottle of Billecart Champagne.

Book your table at (02) 476 0022 extension 1416 or email riversidedining@anantara.com.

For the first time, The St. Regis Bangkok presents five exclusive poolside tables only, set for the ultimate Valentine’s evening, with six exquisite courses, divine wine pairings, and the ultimate romantic backdrop of the setting sun and the twinkling Bangkok city lights in the night’s sky. The menu includes hot smoked salmon trout and caviar sauce, an entire platter of oysters, creamy champagne porcini soup, tender Australian Wagyu and foie gras or butter-poached Boston lobster, and an embracing Valrhona hot chocolate souffle, followed by local artisanal cheeses and a tipple of cognac. This sensational event is limited to just five couples only and priced at Bt15,000 per couple, including drinks pairing. Advance reservation is necessary.

Viu restaurant is renowned for its legendary buffets and Valentine’s Day is no exception. Guests can make eyes over an epic buffet to remember. This delectable culinary journey includes the finest spread to browse at will, plus selected premium alacarte mains and enticing alaminute orders, delivered to your table. Savoury highlights featured are numerous, but include baked salmon en-croute, roasted scallops, Boston lobster and tenderloin beef wellington, as well as Australian lamb cutlets and prosciutto-wrapped chicken, glazed duck leg confit, house-made crab pasta and a gourmet truffle mac’2 n cheese. This epic romance buffet is priced at Bt2,300 per person, including a glass of prosecco each, as the sun goes down and illuminations across the city sparkle into view.

At Jojo restaurant, Chef Stefano prepares a sensually seductive, 5-course gourmet Italian set dinner for two, in a creative journey of love, through authentic, contemporary Italian cuisine. Feel the love in every bite, as guests enjoy the likes of succulent Hokkaido scallops, followed by a rich porcini mushroom cream. Salivate over Canadian lobster ravioli, and choose between Argentinian tenderloin and roasted snowfish; then finish with a sweet creme brulepasta and Sicilian blood orange.

This passionate menu is priced at Bt7,500 per couple, but guests are invited to succumb to further temptation with an optional couple’s wine pairing at Bt3,500 for two.

Book your table at (02) 207 7777, email fb.bangkok@stregis.com or visit http://www.stregisbangkok.com. Connect withThe St. Regis Bangkok on Facebook, Instagram, and Twitter