Under the stewardship of executive chef Antony Scholtmeyer, Elements has developed a reputation for its finely prepared gourmet French cuisine with seasonal Japanese influences. Offering a wide selection of a la carte dishes, it takes full advantage of the freshest available produce from Thailand and carefully selected international markets.

“Receiving a Michelin star is a great honour for Chef Antony and his team. It is the culmination of a fantastic 12 months for Elements, which began with the restaurant placing in the top 5 of the country’s 10 best eateries in Thailand Tatler’s Best Restaurant Guide 2017. Indeed, Elements is no stranger to the Michelin organisation and is a popular venue for chefs of international renown,” said Edward E. Snoeks, general manager of The Okura Prestige Bangkok.

“Over the past four years the restaurant has welcomed leading Michelin-starred chefs from some of Europe’s top restaurants. It is fantastic that we now have a star of our own! To be part of the first Michelin Guide Bangkok is an affirmation of the skill and commitment of Chef Antony and his team in delivering dishes of a consistently high quality.”

As one of 17 Bangkok restaurants to receive a Michelin star, Elements represents new generation lifestyle dining where east meets west with classic ease. Its open kitchen provides outstanding cuisine in a relaxed and informal atmosphere, giving diners an up close and personal glimpse culinary theatre.

“Earning a Michelin star is a wonderful accolade for Elements and a testament to the hard work of our culinary team and front-of-house staff,” Scholtmeyer added, “We take pride in what we do and pleasure in satisfying our guests with an innovative dining experience. To receive a Michelin star makes the process of creating good food all the more rewarding.”

In Kabinburi, California Steak Restaurant presents a Mixed Grill with BBQ Sauce for which beef tenderloin, pork sirloin, chicken breast are marinated with fresh herbs and seasoning then grilled on a low heat. The meats are served with h a spicy American-style BBQ sauce. It’s priced at Bt350-plus.

Also on the menu is Grilled Duck Breast with Blue Cheese Sauce for Bt350-plus.

Book your table at http://www.kantarycollection.com.

In Ayutthaya, the steak restaurant offers Fettuccine Squid Ink with Mantecate Sauce prepared in true Italian style and served with a side dish of healthy vegetables for Bt180-plus.

Call (035) 337 177 to reserve a seat.

Executive sous chef Salvatore Catania, formerly of the Kempinski Hotel Ajman, United Arab Emirates, brings artistic flair to his signature menus with such appetisers as Octopus salad and Salmon tartar, a tantalising fusion between raw salmon, pomelo and orange sauce.

The pizzas – thin, crispy, baked in a stone oven – and served piping hot are something to look forward to, especially popular selections such as Pizza arotolata, featuring anchovies, parmesan cheese and rocket leaves, and cheesy Burrata margarita.

Main dishes include Tagliatelle al tartufo, Catania’s s homemade pasta prepared in a parmesan wheel and melt-in-the-mouth slow braised pork cheeks in Barolo with pumpkin gnocchi.

To cap off the meal, Affogato moderno (espresso shot with Nutella rice bun and amaretto gelato), Bignole alla nocciola (beignets with hazelnut), and Torta della noona (pear tart) are highly recommended.

Book a table at (02) 125 5020.

The inaugural edition awarded 14 restaurants one star, highlighting the quality of local cuisine, as seven of them – Bo.lan, Nahm, Saneh Jaan, Chim by Siam Wisdom, Sra Bua by Kiin Kiin, Paste and Jay Fai – offer Thai food. The other one-starred restaurants are Japanese eatery Ginza Sushi ichi, three French establishments – L’Atelier de Joel Robuchon, J’Aime by Jean-Michel Lorrain, Savelberg – as well as Suhring, Elements and Upstairs at Mikkeller.

Jay Fai, located in the Samranrat area, is a street-food eatery that can accommodate about 50 people. Despite its humble ambience, Jay Fai is known for premium local seafood dishes, such as crabmeat omelette priced from Bt800 to Bt2,000, and abalone noodle in gravy, which is priced up to Bt10,000.

“I still cook with a charcoal oven and carefully select only the best local ingredients,” says 72-year-old owner, Supinya Junsuta, known as Jay Fai. “Although my eatery always welcomes high-profile figures and international chefs, I didn’t expect to get a Michelin star. It’s beyond my expectations to get one star and it’s my greatest honour.”

During the past eight months, Michelin’s full-time food inspectors have made anonymous visits to restaurants to gauge their food. Restaurants are rated on such criteria as the quality of ingredients, consistency, cooking technique and flavour, the chef’s personality and value for money.

“The first edition of the Michelin Guide dedicated to Bangkok highlights the richness of the city’s diversity of gastronomy,” said Michael Ellis, international director of Michelin Guides during yesterday’s official announcement at the Grand Hyatt Erawan Bangkok.

“Thai food is recognised around the world. Everyone knows tom yum, pad thai and satay. The intense seasoning is unique to Thai cuisine, as it mixes all tastes to the palate. Thailand also has incredible street food that should be included in the selection. The first-ever Michelin Guide Bangkok will shine a spotlight on Thai foods and their dynamic culinary evolution.”

The Michelin Guide Bangkok makes Thailand the second country in Southeast Asia after Singapore and the sixth in Asia to have its own culinary reference. Recognised as the bible of culinary excellence, the red guide was first published in France more than a century ago to promote automobile travel and now covers 28 countries.

This year’s selection also features 35 restaurants that have been awarded a “Bib Gourmand” – a distinction that is as popular with chefs as it is with gourmets. It recognises favourite establishments selected by the Michelin inspectors for their good value for money, as they serve a quality menu for a maximum of Bt1,000.

On the ground, the inspectors unearthed all kinds of delights: from street-food places such as Baan Yai Phad Thai, one of the best place for pad thai, and Guay Tiew Kua Gai Suanmali, a long-standing stir-fried chicken noodle shop, to more traditional restaurants offering local and delicious Thai cuisine.

For example, Jay Oh, which serves local-style seafood and dishes in a very rustic, casual ambience and where long queues are seen every night, obtained a Bib Gourmand. Also recognised was Baannai, located in a beautiful Thai-style wooden house with a well-decorated garden serving traditional and delicate Thai food, and Soul Food Mahanakorn, which focuses on a modern cuisine.

The Michelin Guide is available in both print and digital versions. It can be found online at http://www.guide.michelin.com in English and Thai.

 The stackable Nutcracker Trio Tins can be turned and twisted around to form different combinations, which is sure to capture the imagination of those lucky enough to receive them.

Decked out in eye-catching red and green stripes with strands of sparkles, the one-gallon classic and quart petite sized Holiday Tins from Garrett come with beribboned lids alongside the Signature Snowflake Tin. Filled with a choice of Cocoa CaramelCrisp or signature flavour popcorn, these collectible Holiday Tins make great statement gifts for family, friends and business associates, to spread festive cheer.

Rich and chocolatey, limited time recipe Cocoa CaramelCrisp will add some decadent sweetness to the year-end festivities. Using only the best-quality natural ingredients and no preservatives, Cocoa CaramelCrisp is handcrafted daily in small batches.

The limited edition Nutcracker Tin is priced at Bt720 (Bt790 at Don Mueang International Airport branch) and will be available until December 31 or while stocks last. Cocoa CaramelCrisp is priced from Bt150 for a small bag. (Bt165 at Don Mueang International Airport)

Garrett Popcorn has shops at Siam Paragon, Central Plaza Lat Phrao and Don Mueang International Airport.

For more information, visit http://www.GarrettPopcorn.com/thailand.

Diners can delight in a selection of Asian and Italian favourites along with premium seafood on ice and on the grill, including half a Maine lobster per person prepared to the diner’s liking and traditional Christmas comfort classics such as roast turkey with turkey stuffing, roast honey glazed ham, roast Wagyu beef, Christmas stollen, a gingerbread house and much more.

Diners can feast on Christmas Eve brunch at Amaya from noon to 3pm. The price is Bt1,800 per person (food only).

For Christmas Eve dinner at Amaya, diners can enjoy a buffet of international delights featuring a variety of cuisine, from Japanese, Italian, Chinese, Indian and Thai to Western. Highlights include roast turkey, honey glazed ham and lamb chops as well as seafood on ice and much more for Bt2,500.

Diners who did not get a chance to feast with family on Christmas Eve can enjoy a Christmas lunch buffet. The Christmas Day lunch features a range of premium seafood, including Alaskan crab, rock lobsters, tiger prawns, oysters and mussels along with a variety of cuisines ranging from Thai, Indian and Italian to traditional Christmas highlights such as roast turkey from Europe, honey glazed bone ham, lamb chops and much more.

Christmas lunch is priced at Bt1,500 per person (food only) and is available from noon to 2.30pm.

For more information and reservations, call (02) 653 9000.

Armed with this essential micro-guide, guests will be able to head out and explore Na Jomtien – an exciting and emerging coastal community that is attracting an increasing number of young Thai and international travellers seeking new experiences.

These include scenic cycling routes through the local countryside, kite-surfing, sailing, snorkelling and scuba diving.

“A short drive away from the busy streets of Pattaya, Na Jomtien is a delightful destination where the warm, turquoise waters of the Gulf of Thailand lap gently against pristine beaches,” the hotel’s general manager Somchai Suwannagate said.

“But X2 Vibe Pattaya Seaphere offers far more than just sun, sea and sand. Curious visitors can discover many interesting and healthy activities here too. Our new X2 ‘Vibe-rations Na Jomtien Micro Guide’ will allow guests to explore the local area and discover a selection of superb restaurants, including many specialising in fresh seafood, plus an array of sports and lifestyle attractions,” Somchai added.

The guide lists such cool bars and eateries as the hotel’s own 4K Cafe – an all-day dining fusion cuisine overlooking the infinity pool on the eighth floor — Rimpa Lapin Scenic Bar & Restaurant, a Thai fusion restaurant with spectacular views across the Gulf; the elegant Glass House Beachfront Restaurant & Bar; and the ultra-chilled-out View Mare Beachfront Bar & Restaurant. The guide also highlights a series of traditional seafood outlets where the catch of the day is freshly grilled.

Away from the beach, Silverlake is a stunning Tuscan-style vineyard, winery and restaurant where guests can sample locally produced wine and exquisite cuisine.

The guide also focuses on the many healthy activities offered in the area. Exhilarating kite-surfing is available at Club Loong Chat, View Mare and Blue Lagoon Pattaya, while yachting and sailing can be enjoyed at Ocean Marina Yacht Club, Bang Saray Beach. Guests wanting to discover life beneath the waves can take a snorkeling or scuba diving trip to idyllic local beaches or to islands Koh Sak, Koh Larn, Koh Phai and Koh Samae San.

Meanwhile, local cycling routes allow curious guests to pedal out into the beautiful, undulating countryside, past such attractions as Wat Yanasangvararam, Khao Chi Chan Buddha, Silverlake Vineyard, and the Royal Siri Charoenwat Forest Plantation Project. Discover the new hotel exclusive rates starting from Bt2,579-plus.

For more information, visit http://x2vibe.com/residences/pattaya-seaphere/

MODELLED LOOSELY after Milan’s oldest and cherished shopping arcade Galleria Vittorio Emanuele II, new Italian restaurant Galleria Milano impresses from the moment you open the door. Those favourable first impressions become even stronger on the first mouthful of food, as the palate savours the natural flavour of organic vegetables and other healthy ingredients finely cooked by one-Michelin star chef Roland Schuller.

With plenty of references to Milan in the decor, Galleria Milano is a pleasant place to kick back.

Located at Mille Malle Building in Soi Sukhumvit 20 in the space formerly occupied by Let Them Eat Cake, the refined ambience evokes a more gracious time. The restaurant’s founder, Antonio Marelli of La Villa Thonglor fame, wanted to propose fine Italian cuisine in an atmosphere reminiscent of a Milanese living room, and this he has achieved in spades thanks to arched window frames, a beautiful ceiling, and a wall taken up by a monitor disguised as a window projecting a view of Giuseppe Mengoni’s historical landmark.

Chef Roland Schuller

Schuller, who earned a Michelin star for Rome’s Ristorante All’Oro, was formerly based in Hong Kong but moved to Thailand to set up an organic farm in Hua Hin.

“It is the responsibility of chef and restaurant to offer high quality meals with healthy ingredients. I am a firm believer in the health properties of  vegetables and I avoid ‘toxic’ ingredients like sugar and processed products. I prefer to use only organic ingredients,” he says.

The dishes are cooked in accordance with what’s in season using Mediterranean techniques and recipes to ensure the healthiest nourishment.

Grilled Caesar Salad

Schuller’s tasting menu starts with Grilled Caesar Salad (Bt420), for which he lightly grills the organic vegetables before dressing them with anchovies, crispy bacon and Parmesan cheese. Spaghetti with Mediterranean Red Prawns Capers Oregano (Bt850) follows, with the pasta mixed with fresh tomato sauce to which the juices of a lemon and orange are added. It’s served with baked red prawn imported from Spain.

Spring Chicken Cacciatore

Falkland Seabass with potato Guanciale (Bt900) showcases the fine flavours of this cold-water fish, which is cooked with tomato and miso sauce, while Spring Chicken Cacciatore (Bt880) is made with French spring chicken roasted with rosemary, and served with olives and baby potato.

Steam seabass with red quinoa

Other worthy menu choices include Steamed Seabass with Red Quinoa (Bt900) served in Chinese style dim sum and, for the meat lovers, Beef Tartar with Garlic (Bt900) and Wagyu Rib-Eye Grilled with Grilled Vegetables (priced according to weight). Also popular is the Tortellini Veal Shank with Kale Emulsion.

Schuller has appreciated home-made cooking for as long as he can remember. “When I had the opportunity to take culinary course at the age of 15, I discovered the broad diversity of ingredients and cooking techniques that varied from location to location. This inspired me to travel and learn about different gastronomic cultures. For me, the key factor is to present and highlight the taste of the main ingredient through the cooking process in such a way that it will not affect the natural nutrients in the food.”

Tiramisu Meringue

For dessert he presents Tiramisu Meringue (Bt220), a delicate delight that blends the tastes of meringue with the rich flavour of tiramisu.

“My food has a different taste because I use organic vegetables, simple cooking methods and very little sauce. The food is very light. People don’t like heavy food anymore. Simple ingredients can also make the food very special. Take the black winter truffle. It is now in season in Europe and I have brought it here for the festive season. It can be sliced and served on top of every dish.” he says.

MEDITERRANEAN BY DESIGN

Galleria Milano is in Mille Malle on Soi Sukhumvit 20. Its open daily from 11.30 to 2 and again from 6 to 11.

Book a table at (02) 663 4988 or visit http://www.GalleriaMilanoRestaurant.com.

JAPAN AND China have more of the world’s best restaurants than anywhere else, according to the La Liste ranking, which will be published next week.

Although the French-based list will declare Guy Savoy’s flagship Paris riverside restaurant the best in the world for the second year running – and French cooking dominates the top 100 – the big trend is the climb of Chinese haute cuisine.

“The rise and rise of China is the big story,” says Jorg Zipprick, who crunched the numbers for the “guide of guides”, which was set up as a “more scientific and reliable” rival three years ago to the British-based 50 Best Restaurants.

Japan still tops the country table with 138 restaurants in the top 1,000 of the French classification – which aggregates reviews from guides, newspapers and websites including TripAdvisor – but China is closing the gap fast with 123.

French chef Guy Savoy poses in the dining room of his Michelin threestarred restaurant in the Monnaie de Paris (Paris Mint) in the French capital. /AFP

“Up to now China has been one of the most difficult countries to get data from,” Zipprick says, but a boom in local gastronomic guides has changed all that.

“Asia has a lot more restaurants than Europe and it is only logical that La Liste will reflect that,” he adds.

Tokyo institution Kyubey, whose sushi is renowned for being both “extraordinary and reasonably priced”, took third spot after Le Bernardin, a New York fish restaurant run by Emmy award-winning US television chef Eric Ripert.

Two other restaurants in the Japanese capital made the top 20, the minuscule Kyo Aji and French chef Joel Robuchon’s plush dining room in a reconstructed French chateau.

They were followed by the highest-placed Chinese restaurant, the Huai Yang Fu at Andingmen in Beijing – whose speciality is a roast pork dish adored by Chairman Mao.

The French Laundry, a former saloon in California’s Napa Valley, is among the newcomers. Photo/Wikipedia

While there is no dramatic change at the summit of the list, there were three newcomers to the top 10, including The French Laundry, a former saloon in California’s Napa Valley which “Kitchen Confidential” author Anthony Bourdain has called “the best restaurant in the world, period”.

It shared an almost perfect mark of 99 out of 100 with La Vague d’Or in the French Riviera resort of Saint Tropez and Martin Berasategui’s restaurant in the village of Lasarte in Spain’s Basque country.

Aponiente, a restaurant in El Puerto de Santa Maria, Spain that brings seafood to a new level, is a big climber in the list. /Photo/Aponiente

Another of the big climbers was Aponiente at the other end of Spain, where diners cleanse their palates with a plankton sorbet.

The Andalusian fish specialist in El Puerto de Santa Maria jumped 200 places on the back of getting a third Michelin star.

For the first time a Canadian restaurant, Alo in Toronto, has entered the top 100, while the Turkish female chef Aylin Yazicioglu makes the grade for her highly-rated Istanbul restaurant, Nicole.

New York’s Eleven Madison Park, which was first in the 50 Best Restaurants ranking in 2017, made the top five.

But the two lists differ widely beyond that – although they roughly agree that El Celler de Can Roca in Girona, Spain; Osteria Francescana in Modena, Italy, as well Alain Ducasse and Le Bernardin represent more or less the summit of the culinary arts.

La Liste’s aggregator of the 1,000 top-rated restaurants in the world is modelled on the world tennis rankings and the Shanghai Ranking for universities.

While Japan, China, France and the United States top the league for having the highest number of best restaurants, Switzerland with 38 for a population of eight million, has the highest per capital rating.

Zipprick said its database – which is available as a smartphone app – now includes 16,000 eateries across the world which it classifies from haute cuisine to lower-priced “Food Gems”.

Superstar chef Gordon Ramsay’s flagship London restaurant remained the highest-rated British table, pipping L’Enclume, which operates in a former blacksmith’s forge in Cumbria, northwest England.

This year’s winners will be formally announced at a banquet in Paris tomorrow, with 40 of the world’s leading chefs also invited to meet French President Emmanuel Macron at his Elysee Palace residence.

Sicily-born Candiano, who hails from the 2-Michelin-Star Locanda Don Serafino Restaurant in the historic city of Ragusa, almost exclusively selects local produce and Mediterranean fish for his artistic and flavourful creations, which reference the traditions and culture of his Sicilian and ancient Hyblean heritage. He will be offering two exclusive degustation menus for lunch and dinner, each with an optional and perfectly matched wine pairing.

The 5-course lunch menu is priced at Bt3,500 (plus Bt2,500 for wine pairing)  and the 9-Course dinner at Bt5,800 (plus Bt3,000 for wine pairing). The dishes include creamed cod salad with strawberries, tomatoes, spicy bread crumble and celery juice; gentile pasta with Sicilian Caciocavallo cheese, lemongrass, roasted langoustine and crunchy pistachio waffle; and braised pork pancetta, with paprika, apple and capsicum compote and crescioni with rustic mustard.

As limited seating is available, gastronomes are advised to make advance reservations. Call (02) 207 7777, e-mail fb.bangkok@stregis.com or visit http://www.stregisbangkok.com.