Now it’s aiming to reach even greater epicurean heights in 2018, with a series of exciting gastronomic events and activities.

The resort’s gourmet journey for 2018 begins this month with extended visits by two of the UK’s most celebrated masters of fine dining and mixology.

Acclaimed mixologist Salim Khuory, former head barman of the iconic American Bar at The Savoy in London, will be sharing his expertise during his annual residency at The Nai Harn in January. As part of his stay in Phuket, Salim will be adding to The Nai Harn’s extensive list of original cocktails with two brand new signature creations.

January also sees the return of British celebrity chef Will Holland, who will join The Nai Harn from January 19 to 27 from The Atlantic Hotel’s Michelin-starred Ocean restaurant in Jersey. Holland will create a series of special dishes for the hotel’s beachfront restaurant, Rock Salt. He also plans to host an exclusive six-course dinner at the resort’s Cosmo restaurant on January 26.

“I have known Will since 2007 when he was working at La Becasse (the UK restaurant that received a Michelin star in 2009). We bonded over a shared love of amazing food, so he was first on the list of top chefs I wanted to bring to Thailand when I moved here in 2013,” says The Nai Harn’s executive chef Mark Jones.

“During his first visit we really rocked it together, attracting high-profile guests and inspiring diners and chefs alike. I am sure that this year’s residency will reach even greater heights and I look forward to exciting our guests with Will’s incredible culinary creations here.”

The return of the two masters in their respective crafts comes just a month after the resort hosted the world’s leading wine critic, James Suckling, for Phuket’s second “Great Wines of Italy” tasting event. The exclusive gathering in December marked the final stage of Suckling’s multi-city Grand Asian Tasting Tour and James has already confirmed a third event at The Nai Harn on December 8.

Further ensuring the best quality flavours at The Nai Harn, the hotel’s Cosmo restaurant launched a fresh new menu, which saw Jones draw upon his 20 years of experience in Michelin-starred restaurants and luxury resorts to create a series of stunning new dishes focusing on the freshest and finest ingredients from sustainable sources. Jones has also helped elevate the resort’s artisanal cuisine to new levels with the launch of The Charcuterie, an extensive selection of home cured meats and other delicacies.

In addition to hosting the twin residencies from the UK in January, a wealth of other exciting culinary occasions are in the pipeline for the remainder of the year at The Nai Harn. Highlights include a residency by Massimo Camia, who will be showcasing the flavours he creates at his Michelin-starred restaurant in La Morra, Italy in March. Then in May, Suckling with return to judge the 3rd Best Ros้ of Thailand competition, with blind tasting on May 10 and a gala awards ceremony on May 11.

“These world class events and special guests will further establish The Nai Harn’s position as Phuket’s foremost gastronomic destination in 2018,” says Frank Grasmann, general manager of The Nai Harn.

Find out more by visiting http://www.TheNaiHarn.com.

Now the restaurant is introducing “The Sunday Roast” every second Sunday of the month with all-you-can-eat roast and BBQ menu in the garden. A live band sets the mood from sunset on.

The lunch buffet features an Oysters on Ice station with Fine de Claire and Tasmanian oysters plus tuna tartare and a Spit Roast Carving station with Kurobuta pork and Piri Piri chicken. The Charcoal Barbeque station has Wagyu Flank steak, pork spare rib, miso cod, home-made sausages, garlic white prawns and more, all complemented with a variety of sauces and sides such as Yorkshire pudding, mashed potatoes, mac & cheese and a wide selection of salads.

Finish the meal with apple crumble, strawberry tart, chocolate brownie and an ice cream and sorbet selection.

The Sunday Roast at The Courtyard, The House on Sathorn is available today (January 14), February 11, and March 11 from 6 to 10pm for Bt2,600-plus inclusive of free flow soft drinks, juices, coffees and teas. Add Bt900-plus person for free flow premium wines, craft beers, cocktails and sparkling wines.

Opened in 2015, The House on Sathorn is the neo-classical structure dating from 1889 that was originally a private residence. It became a hotel in the 1920s then from the 1950s to 1999 served as the site of the Russian embassy.

The building and grounds – directly adjacent to W Bangkok – comprise four separate venues: signature restaurant The Dining Room, outdoor bistro The Courtyard, and The Bar in addition to Upstairs and The Conservatory for meeting and social gatherings.

Book your table by calling (02) 344 4025 or email to thehouseonsathorn@whotels.com or. For up-to-date information, visit www.TheHouseOnSathorn.com.

JAPANESE CHEESE tarts and the Korean shaved ice dessert Bingsu are still all the rage, but three young entrepreneurs believe there’ll always be room for local desserts, the recipes for which are based on centuries of collective wisdom.

That’s why, five months ago, Kritsada Intharah, Thanchita Atthakornkowit and Supreda Dhanusuwansak opened the small dessert cafe and workshop studio Sane (pronounced Saneh) in Bangkok’s Tanao Road near the popular tourist area of Khao San.

The aim, they tell the Sunday Nation, is to make local sweets widely known among tourists while providing residents with some taste-bud teasing blasts from the past.

Thanchita Atthakornkowit at her dessert cafe and workshop studio Sane.

The front part of the cafe can seat about 10 guests and serves drip coffee, Thai tea, vegan and refreshing cold drinks together with bite-size local sweets such as the crown-like thong ek, saneh jaan (a dessert made with nutmeg), kanom tom (coconut ball dumpling), kanom tuay (steamed coconut milk pudding), and kleeb lamduan (Thai-style shortbread cookie).

The back serves as the studio where Kritsada, Thanchita and guest pastry chefs will take turns to offer tips and tricks for cooking traditional Thai sweets. The course will be held every Tuesday, Thursday, Saturday and Sunday and cover a variety of traditional desserts including bulan dun mek (steamed rice cakes), kanom gluay (steamed banana pudding), piak poon (black pudding) and som manad (Thai-style meringue).

Thong ek and saneh jaan are served with a cup of hot Americano.

“Tourists tend to regard mango and durian with sticky rice as typically Thai desserts but never get to try other sweets that are part of our heritage. We wanted to change that perception and also teach them how they can create these delicious desserts,” says Thanchita who previously worked as a pastry chef at Zuma restaurant in Bangkok.

“Also, many tourists are still reluctant to try unfamiliar tastes. Several Thai sweet treats are finished with perfumed smoke from scented wax, but foreigners tend not to like the fragrance and say it reminds them of soap,” adds Kritsada.

Kanom tuay and hot Americano

“So far, most of our clients are Thais who want to get away from bustling Khao San and munch on tempting sweets in our relaxing and tranquil venue. The dessert classes are also attracting Thais who want to learn the techniques for making such rare delicacies as thong ek, saneh jaan, and chor muang (flower-shaped dumpling).”

Both Kritsada and Thanchita honed their cooking skills in international cuisine and pastry at the School of the Oriental Hotel Apprenticeship Programme, under the direction of Mandarin Oriental Bangkok, and also signed up for several courses in making sweet delicacies based on royal recipes at Bangkok Metropolitan Administration’s Vocational Training Centre.

 Kanom tom

While acknowledging it’s a risky business because of the very short shelf of Thai sweets – coconut cream and coconut flesh do not keep – they still want to share their passions and serve up Thai desserts like grandma used to make.

“Thai desserts are perceived as cheap delicacies despite the ingredients being relatively expensive. Everything has to be super fresh too, which adds to the cost. We use rice and sticky rice flour and arrowroot, all of which are gluten-free as well as palm sugar and fresh coconut milk,” says Kritsada, who ditched a career in engineering to pursue his passion for cooking.

Pino Coco

Visitors to the cafe can munch on such tempting treats as the six-piece set of thong ek and saneh jaan for Bt70 or a pair of kanom tuay for Bt25. Kao tu (rice balls), kleeb lamduan and bulan dun mek are just Bt10 a mouthful and made-to-order desserts can also be arranged.

The desserts are best washed down with hot drip coffee (Bt55 to Bt70), Cocoa x Coco (iced dark chocolate, coconut syrup and fresh milk, Bt80), Pino Coco (a mixture of pineapple and coconut juices and coconut milk, Bt95), or the Khaosan Mojito (roselle juice, lime, mint and soda, Bt70).

There is also vegan drink menu featuring cocoa, latte, cappuccino and mocha, made with 100-per-cent dark chocolate and drip coffee mixed with coconut syrup and coconut milk from Bt75 to Bt85.

 Cocoa x Coco

“I’ve tried mango and sticky rice with coconut cream, but this is the first time I have sampled traditional Thai desserts. They are kind of sweet and a little salty and the texture is really smooth,” says South Korean customer Lee Sun Hee of her kanom tuay. “But I still love ripe Thai mango whether it’s served fresh or blended as a drink.”

The dessert courses run for about an hour for learning gluay chuem (banana with syrup) (Bt499) or kanom tuay (Bt900) and up to five hours for the more complicated chor muang (Bt1,400) and look choop (Bt2,800). Look choop are bite-size sweets made from mung bean paste mixed with coconut milk, then shaped and painted with food colouring to look like fruits or vegetables.

Kritsada Intharah conducts a class on making bulan dun mek.

On the day I visited, Kritsada was conducting a two-hour class on making bulan dun mek, a soft sweet in a tiny cup. The name refers to the moon seen through the clouds and it’s made with butterfly pea flower juice and egg custard.

Rice flour, arrowroot and sugar are mixed and kneaded by hand for 10 to 20 minutes until well mixed and set aside. Butterfly pea flowers are boiled with water and then filtered through a strainer before mixed with the kneaded dough to give it the blue tint representing the night sky.

Ceramic mini cups are steamed over high heat then filled with the mixture and steamed for another 15 minutes.

The egg custard is made by mixing egg yolk, palm sugar, coconut milk and salt. A dollop placed on the centre of each tiny cup.

The three partners also offer custom-made Western-style cakes online via their Facebook page “Little’R cake”.

 Bulan dun mek

JUST DESSERTS

Sane Cafe and Workshop Studio is on Tanao Road (next to Khao San) and is open daily (except Monday), from 11am to 7pm.

For details, call (063) 541 4964 or keep updated with the workshop schedules at the “Sane.workshop” page on Facebook.

The famous Japanese cheesecake and bakery shop arrived in Thailand two years ago, courtesy of Dolnapa Tumwattana and Kwanchai Ongkamongkol, managing directors of DB Group.

The highlight is “Le Tao Pancake”, a tasty confection with a soft texture that cheese lovers can savour in the dessert cafe’s cosy ambience.

Many celebrities attended the launch event, among them actors Varodom “Kimmon” Khemmonta, and Suradet “Bas” Piniwat from “Deun Kiaw Deun” and lent a helping hand in making the pancakes. A Pancake strawberry mix by Kimmon and Pancake chocolate by Bas went on auction and raised Bt50,000 for Siriraj Hospital.

Le Tao, which began its life in from Otaru city on Hokkaido Island in Japan, was established by Kawagoe, who fell in love with the dessert-making culture in the city and took it to other parts of Japan. The brand combines the culture of Japanese dessert-making with Western baking, offering those who love their sweet treats delicious tastes and creamy textures.

The pancake takes up to 10- 15 minutes to bake and is topped with Maple syrup, chocolate or strawberry sauce plus a selection on fruit on request and is served with fresh cream and vanilla ice cream. Other popular desserts include Venezia-baked cheesecake, Jersey Milk Roll, Bin de fromage, fresh cheese served in a cup, Otaru Rue Ironai Fromage, cookies stuffed with cheese, Premier Maalu Chocolat Au Lait, Premier Maalu Chocolat Blanc and Royale Montagne Darjeeling.

Other branches can be found at Siam Paragon, The EmQuartier, and Central Bang Na.

A FLYING DINING table is Bangkok’s newest fad in eating out, with Thailand becoming the second Southeast Asian country after Malaysia to have banquets hoisted aloft for Dinner in the Sky.

A shimmering of celebrities were out for opening night last week as the Belgian dining concept found its home in Thailand, next to Benchasiri Park and the Emporium mall.

Strapped into their plush chairs, the guests – along with the chefs, the cooking gear and the table itself – were lifted 50 metres into the air.

By the end of the experience, the consensus was that the food is wonderful, but some people won’t find the height conducive to enjoying their meals to the fullest. Both the altitude and the safety belts left some diners feeling uncomfortable.

The idea of aerial feasting was born 12 years ago when two Belgian firms – one involved in fine dining and the other in the hydraulic needs of amusement parks – pooled their talents. Dinner in the Sky is now being enjoyed in 45 countries.

DITS Asia, the Emporium Group and Uber Thailand are collaborating on Dinner in the Sky Thailand, which deploys a 200-tonne German telescopic boom crane from TSK Diamond to hoist the seven-by-five-metre table, 22 guests, the chef, two waiters and two security experts into space.

The security people are there to make everyone feel secure, of course. They’re in constant communication with the crane operator and ground crew. Diners still have to sign a form acknowledging there’s a risk, and they also have to leave all possessions except phones and cameras back on earth in lockers.

Take note that the toilets are way down on terra firma too.

As soon as I got buckled into the belts securing my back, shoulders and waist, I felt too constrained. I immediately wanted to stretch out and breathe deeply. The seat tilts forward and backward and swivels left and right, but still feels confined.

Looking down, I realised there was no glass platform at my feet as I’d thought – only a small footrest and empty space. The breeze was already swirling around my ankles.

Once everyone was strapped in, we were slowly lifted into the air, my heart pounding while I tried to not look down. A fellow reporter admitted to sweaty palms.

Fifty metres is the height of a 12-storey building. Getting there took us five minutes. The platform remained horizontally motionless until the chef and waiters went to work, and then swayed slightly.

Every seat affords a 360-degree view of the surroundings, so there was plenty to look at besides the food.

Friso Poldervaart of Dinner in the Sky Thailand got involved after sampling the experience in Malaysia and finding it amazing. He knew Bangkok foodies would get a kick out of it too.

“People here are always on the lookout for something new and extraordinary, and both Thais and foreigners have been very enthusiastic about Dinner in the Sky Thailand,” he said. “Tickets are selling fast – we’re already 60-per-cent booked right through February, with two ‘flights’ per day, the Sunset session at 6pm and City Lights at 7.30.”

His colleague, Johannes Bergstrom, stressed that the experience is completely safe.

“Dinner in the Sky was designed according to Germany’s DIN 4112 safety standard for flying structures and surpasses the world-leading German TUV-accredited standards,” he said.

“There have been zero accidents in 10 years of operations in 45 countries. Dinner in the Sky is professionally handled and has been tested and re-tested to guarantee the diners’ safety at all times.”

Gaetano Palumbo, the award-winning executive chef at the Sheraton Grande

Sukhumvit, does the cooking aloft – a terrific four-course gourmet feast. He quipped that he’s used to this because he’s created in-flight menus for airlines before.

“The life of a chef is to always be doing something different,” he said. “Right now I’m one of the sky chefs, and preparing the meals is quite challenging because of the limited space and time.”

(It’s not exactly a leisurely event – Dinner in the Sky comes back in for a landing after one hour.)

“But we know from the bookings everyone’s menu choices in advance, so we can finalise the arrangements right before go up,” Palumbo said.

He doesn’t get a chance to be afraid of the height because he’s concentrating on the cooking and the guests. “You always look straight ahead, not down. Of course, because it’s all open, we have to be careful not to drop any forks or spoons or anything.”

The menu is billed as five-star and is indeed exemplary, if not quite as good as the meals served at the hotel.

For the appetiser there’s a choice between Angus Beef Carpaccio or Carpaccio of watermelon that’s been roasted for nine hours, along with healthy salad and foamy soup made with Parmesan.

Next comes Tomato Gazpacho Chilli Soup, crab meat and cucumber.

The main-course choices are Pan-fried butterfish with saffron potatoes, asparagus, cherry tomato and beetroot reduction; Braised Australian Short-rib Beef with barbecue sauce and roasted vegetables; or Roast New Zealand Lamb Loin with hazelnuts, baby turnips and purple potato puree.

Dessert is Passion-fruit Mascarpone Cream Cheese Cake with raspberry coulis and green-tea ice cream.

Tourism and Sports Minister Weerasak Kowsurat was present for the launch but declined to fly. TV host Vutthithorn “Woody” Milinthachinda was a keen astronaut, however, and said he was very impressed with the meal.

“The food was great, but I’m not sure if I really enjoyed eating it – I felt rather frightened due to the height. The view was certainly amazing, except I wanted to plug my ears because Kalamare kept screaming!” he laughed, referring to fellow TV personality Patcharasri “Kalamare” Benjamas, who admitted she was terrified.

“I’m really afraid of heights and didn’t dare eat because I didn’t want to move at all. I felt like I couldn’t breathe and my palms were sweating. I only came along because all my friends were trying it.”

Actress Thikamporn “Cheer” Ritta-apinan, on the other hand, adored the ride and the food and called it a once-in-a-lifetime experience that no one should miss.

“The meal was delicious, but the height might get on your nerves. The views from up in the air were fantastic though,” she said.

UP YOU GO

– Dinner in the Sky Thailand costs Bt4,990 on weekdays and Bt5,390 on weekends.

– Book seats at http://www.DinnerInTheSky.co.th and specify whether you want the Sunset session at 6pm or the City Lights session at 7.30pm.

Famous for authentic Thai cuisine in a contemporary decor, Erawan Tea Room serves a variety of authentic Thai dishes and allyoucaneat menu with stunning views of the Erawan Shrine. Signature dishes include Khao Pad Erawan (Fried rice, crabmeat, crab roe and chilli paste), Yam SomO (Pomelo Salad) and PhadThai KaiHor (Thai style fried noodles).

From 6pm to 9.30pm, diners can enjoy an extensive all-you-can-eat menu of classic Thai delicacies and sweet treats for Bt950 per person including a selection of freeflowing hot and chilled refreshments.

During the day, the restaurant also offers the Thai Afternoon Tea set featuring a variety of Thai delicacies and snacks complemented by hot tea or coffee for Bt600 per person. Takeaway packaged sets and a wide selection of teas from India, China, Sri Lanka and Thailand are also available.

Find out more at (02) 254 6250 or email restaurants.bangh@hyatt.com.

The decadent five-course banquet will be crafted by executive sous chef Salvatore Catania and paired with Castello Banfi wines.

On the menu will be Lobster Comfitset on truffle stracciatella, artichoke and sun-dried tomato; Hokkaido scallop with porcini, celeriac puree and squid ink tuile; and Black Angus Short Rib, slow-cooked and balsamic glazed; and pumpkin gnocchi and vegetable roots.

The price is Bt2,800-plus. Advance reservations are highly recommended at (02) 125 5020.

Castello Banfi is a family-owned vineyard estate and winery located in the Brunello region of Tuscany.

Grounded on the philosophy of tradition and innovation, it is recognised as a pioneer in elevating the standards of Italian winemaking.

The estate is renowned for its clone research that allows noble grape varieties to thrive in their optimal terroir, creating not only a consistently outstanding Brunello, but the ultimate expression of Montalcino Super Tuscans.

With its dedication to excellence at the helm, Castello Banfi has won the approval of aficionados around the world.

The Setsubun Gozen lunch (Bt1,300-plus), which will be served from 11.30am to 2.30pm, includes Asari clams, grilled sea bass with fig miso and an Ehomaki roll.

The Setsubun Kaiseki dinner (Bt4,500), served from 6pm to 10.30pm, features monkfish liver, oysterm shrimp, cod-roe dumplings, sashimi of tuna, yellowtail, sea snail and salmon, grilled Spanish mackerel and beef, abalone, snow crab, pond smelt, and an Ehomaki roll. Dessert is soymilk mousse.

Make reservations at (02) 687 9000 or yamazato@okurabangkok.com.

On February 14, Biscotti will add Italian romance to its decadent four-course menu that includes Acquerello Risotto with red beetroot, Burrata d’Andria and liquorice foam; and seared Red Mullet topped with Passito wine on Mandarin confit and asparagus. The Valentine’s Day set dinner is priced at Bt3,990 per couple and Bt6,990 per couple with a bottle of Taittinger Brut Champagne.

Contemporary steakhouse Madison invites couples to savour a fivecourse set dinner of Duck Consomme with Ricotta mushroom and truffle ravioli and slow cooked Iberico lamb loin with green vegetables, Jerusalem puree and goat cheese foam for Bt4,990 per couple.

Chef Satoshi Sawada at Shintaro will lead you on the Japanese Delights Journey with a tantalisng set menu for lunch and dinner. Dinners will be delighted with a Sashimi plate of Chutoro, Red Snapper, sweet shrimps, Hokkaido scallops and salmon for sharing, Miso Grilled Lobster and Snow Fish served with Maitake mushrooms, snow peas and caramelised lemon for Bt5,500 per couple.

And for Bangkok jet set lovers, Aqua presents a selection of fine Moet & Chandon Champagnes served by the glass and paired with oysters and caviar. Executive pastry chef Laurent Duffaut takes charge at the Lobby Lounge for a loving Afternoon TeaDelight paired with topclass Mariage Freres teas for Bt850 per set.

Anantara’s signature private dining concept, Dining by Design, takes you on a gastronomic journey steeped in romance when you dine amidst 100 candles and swaying palms at the heart of Bangkok. Embrace a unique culinary journey tailored just for you.

For those who prefer to celebrate at home, Mocha & Muffins is offering the exclusive Valentine’s Hampers featuring chocolates, cakes, red roses and fine wines. They’ll be available from February 7 to 14.

Find out more at (02) 126 8866 or email dining.asia@anantara.com.

Thai restaurant Le Grand Lanna is offering Alaskan king crab served in a selection of dishes complemented by intriguing Thai flavours. Guests can enjoy such combinations as seasonal mixed salad with king crab and spicy wasabi sauce, a mild thick red curry with Alaskan crab and kaffir lime leaves and the hot and spicy stir fried crab with curry powder and Thai celery. Prices start at Bt550-plus per dish.

Chinese restaurant Fujian is serving pork belly braised with taro root “Dong Po” style, slow-braised with hand pulled noodle and Chinese pickle sauce and deep-fried with sweet basil “Dong Jing” style. For guests wanting to further indulge in Chinese fare, Fujian’s full menu offers additional Cantonese and Sichuan classics, along with contemporary dishes to be shared family-style from within its Sino-Portuguese dining rooms. Prices start at Bt380-plus per dish.

Specially prepared by chef Stephane Courtin at Farang Ses, the new menu starts with an amuse-bouche followed by Goat cheese espuma from Chiang-Mai, beetroot confit with pesto and crispy pine nut tile, savoury pork “civet’’ with sage, lentils carrots and home-made pancetta with velvet cauliflower and Japanese pumpkin puree. The meal finishes with either a cup of gourmet tea or the Dhara Dhevi’s special blend of coffee together with chocolate mascarpone cheese tart with spicy chocolate coulis. Alfresco dining is also available. Prices start at Bt1,800-plus per person.

Warm apple pudding with vanilla ice cream served with fine tea or coffee is available at the Dhara Dhevi Cake Shop. This Victorian-style tea salon and patisserie also offers a variety of other delightful desserts including creamy home-made ice cream, delicate macaroons and more to satisfy any sweet tooth morning, noon and evening. The sweet treats are priced at Bt155 net per set including hot coffee or tea.

Allegro offers a selection of porcini mushroom dishes throughout this month. The menu includes Borgotaro fresh porcini mushroom salad, porcini mushroom soup with black truffle mascarpone cream, carnaroli rice risotto with sauteed porcini mushroom in parmesan basket and pan-fried Dutch veal loin escalopes with sauteed porcini mushroom and spinach. Price starts at Bt250-plus.

And oysters are back at Akaligo on January 28. Reserve your spot to spend a leisurely Sunday afternoon in style and savour a variety of fresh oysters from France, Ireland, Australia and the US along with an extensive brunch buffet featuring eclectic soups and salads, assorted cheeses and charcuterie, and even more fresh seafood. Guests will also be treated to an array of Japanese, Italian and Chinese specialities together with barbecued meats. The price is Bt1,800-plus per person inclusive of juices, soft drinks and coffee and tea and BtBt2,688-plus per person inclusive of free flow French sparkling wine.

For more information and reservations, call (053) 888 888 or email to enquiry@dharadhevi.com.