Different day, different dish

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Different day, different dish

tasty December 02, 2017 11:27

By The Nation

Uno Mas, the fine-dining restaurant on the 54th floor of Centara Grand at CentralWorld, has updated its popular “7 Days of Sharing” menus and invites all foodies to come along and enjoy the dishes with friends, family and loved ones.

Another essential component of dining out ‘Spanish style’ is the use of fresh, premium ingredients that are used to create bold, authentic flavors. Every day, diners can expect a special dish that’s perfect for sharing.

On Monday, guests can tuck into Live Maine Lobster (Bt990-plus), cooked al ajillo and sizzling in olive oil, garlic and cayenne. On Tuesday, Cochinillo (Bt1,350-plus), takes the spotlight with a half roasted suckling pig Segovia style served with a selection of sauces. If you prefer beef, head to the restaurant on Wednesday for Txogitxu Beef (Bt5,199-plus), perfectly charred one kilogram of Txogitxu Beef from the Basque country with a bottle of Tempranillo Campo Viejo, Rioja 2014.

Thursday features Boudeuse Oysters (Bt130-plus/a piece) from David Herve’s oyster farm in Charente-Maritime (France). The oysters are exported to some of the best restaurants in the world. Seasonal Mediterranean Mussels (Bt555-plus) freshly arrived from Spain are on the table on Friday cooked Catalan style.

On Saturday, it’s ‘La Boqueria’ – Josper oven-grilled catch of the day fish and seafood. The culinary journey wraps on Sunday with Paella (Bt1,950-plus) with Iberico pork cheeks, seasonal wild mushrooms, truffle and Manchego cheese.

These selected menus – as well as regular a la carte and tapas dishes – are available daily from 4pm to 1am.

For more information or reservations, call (02) 100 6255 or email to diningcgcw@chr.co.th.

Check out of menu at www.UnoMasBangkok.com.

Christmas with W

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Christmas with W

tasty December 01, 2017 16:33

By The Nation

W Hotel Bangkok’s popular “W Does Brunch” invites diners to celebrate Christmas with eclectic creative treats that are both fun and nostalgic on December 24 from 12.30 to 4.30pm.

The Xmas edition under the direction of Steven Kim stages a culinary array of all time Christmas favourites while the mixologists amplify the special cocktails and make them bigger than ever before. The resident DJ also sets the festive mood at The Kitchen Table.

Enjoy a spread of culinary delights prepared with prime ingredients such as roasted turkey, stuffed turkey, prime rib, rib eye steak, marinated chicken breast, lobster, king crab, clams, oysters and more. Other food stations offer pasta, grilled seafood, salads, cheese, charcuterie and pizza. The sweet treats Xmas edition includes a gingerbread icing station, eggnog, chocolate bomb, strawberry snow tree, English fruit cake and more.

W Does Xmas Brunch is priced at Bt3,600-plus for food, soft drinks and juices, and Bt4,400-plus with cocktails, wines, beers and bubbles.

The Kitchen Table also offers a full Christmas dinner on December 24 and 25, from 6 to 10.30pm with all the Christmas delights ranging from roasted pumpkin and shallot salad with grilled shrimps, imported charcuterie, onion and bacon tart, roasted parsnip soup with seared scallops and lots of different main courses, both contemporary and traditional.

It’s priced at Bt2,200-plus for food, soft drinks and juices and at Bt2,900-plus with alcohol.

For more information and reservation, call (02) 344 4000 or email bf.wbangkok@whotels.com.

Yuletide feasts at the Okura

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Yuletide feasts at the Okura

tasty November 29, 2017 16:52

By The Nation

Up & Above, a restaurant at the Okura Prestige Bangkok, is preparing an enticing festive brunch and dinner buffet with free-flowing Prosecco or champagne your choice for Christmas Eve and Christmas Day.

Make it a memorable family gathering with a wide range of seasonal favourites such as roasted Christmas turkey with all the trimmings, roast beef (wagyu) with thyme jus and Yorkshire pudding.

There’ll also be lobster, crab and oysters on ice, sushi, sashimi and other Japanese specialities and luscious desserts, plus live music onstage and a visit by Santa Claus bringing presents for the children.

Christmas Eve Brunch and Dinner on December 24 will cost Bt2,900 or Bt4,900-plus inclusive of drinks (Bt1,000-plus for children ages four to 12). Christmas Day Brunch from noon to 3pm is at Bt2,900 (Bt4,900 with drinks) and Christmas Day Dinner from 6 to 10.30 is Bt2,200 (Bt4,200 with drinks).

Prepay for four people for any brunch or dinner before December 15 and you get a complimentary bottle of wine. Call (02) 687 9000 or visit http://www.OkuraBangkok.com.

Batty for burgers

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Batty for burgers

tasty November 27, 2017 16:57

By The Nation

2,677 Viewed

The Great American Burger Battle has returned and will be held at CentralWorld shopping mall’s Square A this Friday (December 1), at 2.30pm.

The US Department of Agriculture (USDA) at the US Embassy in Bangkok will launch the Great American Burger Battle at the American Food Fun Fest. This year, the five winning chefs from last year’s Great American Burger Competition in Bangkok will compete with the five winning chefs from this year’s Great American Burger Competition in Pattaya. Each chef will be required to design and cook the most delicious burger possible using American ingredients. The winner will be decided by a panel of five renowned chefs and food gurus.

The American Food Fun Fest runs from Friday through Sunday at 1pm to 10pm. For more information, visit https://th.usembassy.gov

Three great dishes at the Shangri-La

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Three great dishes at the Shangri-La

tasty November 27, 2017 15:42

By The Nation

2,120 Viewed

Three restaurants at the Shangri-La Hotel Bangkok have something new on offer until February 28.

Salathip treats diners who love Thai food with its aromatic herbs a wonderful Green Papaya Salad with Grilled Pork Jowl.

The dish of complex flavours is swiftly prepared at the table using fresh local ingredients and costs Bt450-plus. Enjoy it with Grand Monte Khao Yai wine by the glass at Bt340-plus or by the bottle at Bt1,600-plus.

Chow Wai Man, the executive chef at Chinese restaurant Shang Palace, does a magnificent Steamed Giant River Prawn with Garlic Sauce and Vermicelli.

The prawn is cooked according to his secret recipe, which we at least know entails fresh tobiko. It cost Bt1,200-plus and can be paired with Lost Turtle Sauvignon Blanc from New Zealand for Bt460 or Bt2,200.

Fans of Italian cuisine will head to Volti for the 16-Hour Slow-roasted Suckling Porchetta filled with Italian Herbs, Glazed Purple Cabbage and Pommery Mustard Jus.

The chef incorporates fresh seasonal ingredients and flavours to match each guest’s tastes. The pig is de-boned and filled with pork stuffing flavoured with herbs and fennel seed. Slow roasting leaves the meat very tender and succulent with a brittle, crispy skin.

It costs Bt1,100-plus. Order it with L’Arco Chianti from Tuscany for Bt390 or Bt1,900.

For more information or reservations, call (02) 236 7777 or email restaurants.slbk@shangri-la.com.

Nespresso coffee is ready to party

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The new Nespresso Variations flavours are inspired by old-fashioned confections.
The new Nespresso Variations flavours are inspired by old-fashioned confections.

Nespresso coffee is ready to party

tasty November 26, 2017 01:00

By Kupluthai Pungkanon
The Sunday Nation

3,375 Viewed

Pop artists jazz up the capsules and mugs ready for holiday celebrations

HOLIDAY PARTIES will never be dull this festive season with Nespresso coffee accessories designed by pop artists Craig Redman and Karl Maier

The collection takes its inspiration from traditional candies, so there’s more than a little childhood nostalgia involved.

Nespresso recruited the designer duo because of their professed love for simple shapes and wildly colourful patterns. Every creation reflects their wry sense of humour.

The new Nespresso Variations flavours are inspired by old-fashioned confections.

The duo have injected their signature colours and patterns into both the Nespresso Limited Edition Variations coffees and accessories that make ideal gifts for anyone who loves coffee and design.

Surprising candy aromas combine with the highest-quality Pure Arabica in three Original Variations, each in a Craig-and-Karl-designed capsule.

The Variations are based on the Nespresso Livanto coffee blend, which consists of pure arabica from Southern and Central America. It’s well balanced with roasted, caramelised notes, providing roundness and balance in the finished product.

Designers Craig Redman and Karl Maier

At the collection’s recent “Nespresso Joy in Every Cup” unveiling at Bangkok’s W Hotel, clothing designers Polpat Asavaprapa of Asava and Vatanika Patamasingh and heartthrob actor Patchara “Peach” Chirathivat helped the brand celebrate its anniversary.

The party matched the theme of the Craig and Karl creations – “Bold, Colourful and Humorous”.

The design studio has collaborated with famous brands like Louis Vuitton, MCM, Nike and Apple.

“We were inspired by the Nespresso Variations flavours and the notion that they were all based around old-style confectionery,” Craig said.

“We were also mindful that the design had to feel modern and relevant to now, so in our initial development we honed in on candy-cane stripes, which were prevalent in the past. In that we saw a classic motif that can evoke nostalgia, but one that equally feels current, owing to its bold and graphic form. We also loved that the stripes give the dome-shaped capsules themselves the appearance of candy.

“We try to inject as much of our personalities and humour into our artwork as we can. It’s a playful approach that we hope resonates with the people who encounter it. It should also be noted that we’re not shy with colour. In fact, the more, the merrier, so that probably doesn’t hurt either. Perhaps it’s just a matter of striking the right balance of novelty and sophistication throughout.

Variations Confetto Orangette

“We were mindful that people need to live with and enjoy each of the items, so they had to read first and foremost as desirable pieces of contemporary design. Although ones those equally feel festive and speak to the world of candy inherent to the concept.”

Samuel Dambreville of Nespresso Thailand spoke about the three new flavours.

“Nespresso loves celebrating the festive season, and this year it’s very joyful and colourful. We’re offering three limited edition coffees inspired by candies. The idea is to help people reminisce a bit about their childhood memories.

Variations Confetto Snowball

“Variations Confetto Snowball is a delicious espresso pairing sweet coconut notes with a hint of vanilla. Variations Confetto Orangette has the bittersweet flavour of orange peel and a hint of chocolate. And Variations Confetto Liquorice is a tasty combination of spices and liquorice-candy notes that’s very popular in Europe

“Nespresso capsules and the machine work together as a system to get the best possible coffee you can extract at home, but we also want to create a coffee experience and in a very sustainable way.”

The rich layering in Variations Confetto Liquorice

Attendees at the party got to sample a cold Variations Confetto Orangette concoction called Ethiopian Rainbow Coffee.

Chocolate syrup is first poured in a glass and topped with ice cubes and orange juice so that two layers are created. The coffee goes on top of that to build a third layer. It’s amazingly refreshing.

To make a Coconut Candy, a spoon of cocoa cream (coconut milk) goes in a Lungo glass and coffee extract on top. The Aeroccino is used to prepare hot, frothy milk, which is added to the mix. The drink is finished off with a grating of coconut and a coconut-chocolate ball.

The Limited Edition Les Collection from Nespresso features one-of-a-kind gifts, including designs by Craig and Karl. It has something for everyone, whether they have a sweet tooth, favour bold graphic design or are fans of milk-based coffee drinks.

The range includes Touch Espresso and Lungo in black porcelain and soft silicone, striped like liquorice candies, and a sleek and stylish travel mug in a matte black finish.

Michelin glow for a Hua Hin brunch

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  • Grilled wagyu beef marinated in teriyaki sauce
  • La Residence at the Intercontinental Hua Hin Resort recently held its first Sunday brunch with dishes prepared by Michelinstar chef Takagi Kazuo.
  • An amuse bouche of abalone, salmon, duck and pumpkin

Michelin glow for a Hua Hin brunch

tasty November 26, 2017 01:00

By Khetsirin Pholdhampalit
The Sunday Nation

4,019 Viewed

The Intercontinental Hua Hin Resort is tapping top chefs from around the world

THE INTERCONTINENTAL Hua Hin Resort has leapt into the luxury Sunday brunch market by inviting both celebrity and Michelin-star chefs to serve their finest cuisine in the seaside town.

The first in the series was Japanese chef Takagi Kazuo, whose restaurant Takagi in Ashiya, a city between Osaka and Kobe, earned two Michelin stars in 2010. His hotpot restaurant Kozithu owned another star in 2013.

Kazuo was in Hua Hin for the first time recently to present his refined Kyoto-style cuisine known as kyo-ryori at the resort’s La Residence, a two-storey beachside Thai-Victorian mansion.

Kyo-ryori brings together sophistication, artistic impression and subtlety of taste. Dishes are created with an emphasis on natural beauty and local and seasonal ingredients.

La Residence at the Intercontinental Hua Hin Resort recently held its first Sunday brunch.

“This is the first time for InterContinental Hua Hin and also for Hua Hin itself to welcome a Michelin-star chef,” said general manager Michael Janssen. “We believe it will make Hua Hin more attractive, along with the rest of its uniqueness as a beach resort not far from Bangkok, with a cosmopolitan ambience.

“We plan to collaborate with renowned celebrity chefs and Michelin-star chefs from all over the world, so stay tuned!”

La Residence was elegantly set with white chairs and white-linen-covered tables laden with bone china and silverware. The tall windows let light stream in while affording a sea view.

An amuse bouche of abalone, salmon, duck and pumpkin

Kazuo prepared a five-course Sunday brunch paired with sake, each dish beautifully presented to recall autumn colours in Japan.

Arriving first at the table was an amuse bouche of steamed abalone with seaweed, salmon marinated with kombu and oven-baked duck with teriyaki sauce served with pan-fried girolles mushrooms.

Pumpkin seasoned with dashi – a broth made of kombu and bonito – and sweet potato chips in the form of yellow, orange and brown gingko leaves were also presented to celebrate the arrival of another dazzling autumn.

Onsen egg in dashi jelly

As a starter, the dashi broth was turned into jelly and served chilled with an onsen egg and green asparagus topped with black truffle, egg-yolk powder and tiny greens.

Blue lobster in mushroom soup

Next on the menu was one of Kazuo’s best-known dishes, mushroom soup that’s quite complicated in the preparation. It featured Homard blue lobster with eggplant and edamame beans, topped with caviar and dressed with purple shiso flowers.

“Dashi soup is the hidden gem of each dish, making Kyoto-style food more fully flavoured,” he said.

Grilled wagyu beef marinated in teriyaki sauce

The main course was a choice between grilled wagyu beef marinated in teriyaki sauce and served with potato and green beans, or grilled gindara black cod with miso and yuzu citrus sauce served with spinach, dried chrysanthemum, tomato and Japanese pepper oil.

“Kyoto was Japan’s capital for many years, so that’s where the old Japanese culture has its roots,” Kazuo explained. “My kyo-ryori is based on the tea ceremony, which is part of that old culture. My final course is normally sweets with green tea.”

Raspberries and milk gelato with langue-de-chat green tea

His innovative dessert was a glass containing scoops of zesty raspberries and creamy milk gelato served with sake zabajoine mango. It arrived with langue-de-chat green tea.

“It’s very basic because this is my first time in Hua Hin and I had no idea what to expect of the kitchen, the staff and the situation. Most of the ingredients are available locally, such as asparagus, eggs and abalone. If I can come again, I’m sure I can make it better.”

Chef Takagi Kazuo

 

Kazuo believes that a good chef must be able to replace the usual ingredients to create even better dishes.

“If you have the best ingredients, you can cook well, of course. But it’s much more challenging to turn something simple into something extraordinary.

“Last month I went to a school to demonstrate cooking and I killed a fish in front of the students. I wanted to show them that we have to kill something to continue living. Every ingredient has a life of its own, so I have to cook carefully and create dishes that will satisfy my guests. There must be nothing wasteful about it – that’s my job.”

Grilled gindara black cod with miso and yuzu citrus sauce

To take authentic Japanese cuisine to the world, Kazuo encourages young chefs to visit his restaurants and learn the Japanese way.

“Several years back I went to a Japanese restaurant in France, but the staff was entirely Chinese. There was no one who deeply understood Japanese cuisine. In the past three years I’ve invited young chefs to my places to study cooking, staying for as long as they can. If my challenge to them succeeds, they can bring real Japanese food to the world.”

Asked to name his own favourite Japanese dish, Kazuo said softly, “I don’t know ‘this is my favourite and this is not’, but when I’m in kitchen, just miso soup and rice is enough for me.”

Keep updated about other chefs participating in the series at http://HuaHin.Intercontinental.com.

A time to celebrate

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A time to celebrate

tasty November 23, 2017 13:31

By The Nation

2,562 Viewed

Amara Bangkok celebrates the festive season with a wide range of offers from an indulgent afternoon tea, Christmas Eve dinner to the New Year’s soiree of the year.

From December 20 to January 3, guests can indulge in a choice of tempting Dilmah tea, festive finger sandwiches, scones, cakes and delightful Thai snacks at Club Lounge on level 20 while taking in Bangkok from above. It is available from 2 to 5pm and ipriced at Bt600-plus for two.

Celebrate Christmas Eve at Element restaurant with a six-course set dinner, complete with a visit of Santa Claus, his helpers and Christmas carollers performing festive favourites to set the mood. Appetisers include seared scallop on green pea with honey balsamic reduction, parma ham grilled with endive, baby spinach and goat cheese salad. Soup is lobster bisque with crab meat and truffle foam. For the main course, enjoy an array of Christmas selections such as baked honey ham with pineapple coulis or roast turkey with red wine cranberry sauce or grilled salmon with asparagus bearnaise served with saute Brussel sprouts and zucchini, mashed sweet potato and Christmas jam. End the dinner on a sweet note with chocolate lava pinot seance and rum raisin ice cream plus a cheese platter. It’s priced at Bt1,500-plus for food only. Add Bt899-plus for free flow of wines.

On Christmas’s Day from noon to 2.30pm, guests will be welcomed with a complimentary glass of champagne (non-alcoholic beverages are also available) followed by a Christmas lunch buffet at Element restaurant that includes such seasonal fare as roasted turkey and honey glazed roasted ham. It’s priced at Bt899 net including a glass of Champagne per person and an additional Bt899-plus free flow of wines.

Celebrate the last day of 2017, and ring in the start of 2018 with a New Year’s Eve dinner buffet at Element restaurant. Festivities begin at 6pm and the dinner is priced at Bt2,890-plus for food only and an additional Bt1,200-plus for a free flow beverage package. The buffet features lobster bisque soup, foie gras salad along with a decadent assortment of delicious canapes, oysters, Alaskan king crab and king prawns bar, a carving station of honey glazed roasted ham, Turkey and herb crusted lamb leg plus an extensive selection of desserts. Live music adds to the occasion.

Also on December 31 from 9pm to 1am, AkaAza rooftop bar is offering an all-in-one price of Bt2,000 for canapes, free-flow beverages, live entertainment from DJs Kanu and DJ Chamapoo from 9pm till late or pay Bt3,000 for the same package but with champagne.

See in 2018 with friends and family at New Year’s Day brunch on January 1, from noon to 2.30pm with a feast of roasted beef and chicken, live pasta and various tempting cooking stations, limitless dessert buffet and the Bloody Marys corner. It costs Bt899 net per person for food only and an additional of Bt899-plus per person for free flow wines.

Guests who book any of the festive season offers by December 20 will receive 20-per-cent off. Make your reservation at (02) 021 8888 extension 5320 or email fnb.bangkok@amarahotels.com.

Help for the obsessed

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Patients from therapeutic group on digital dependence “Delete” show their smartphones inside a clinic in Rio de Janeiro, Brazil. / AFP
Patients from therapeutic group on digital dependence “Delete” show their smartphones inside a clinic in Rio de Janeiro, Brazil. / AFP

Help for the obsessed

lifestyle November 12, 2017 01:00

By Agence France-Presse
Rio de Janeiro

Brazil’s tech junkies seek healing at digital detox clinic

LIKE MANY YOUNG people, 29-year-old student LL loves his smartphone. So much so, in fact, that his studies, his work and even his personal relationships have suffered, and his phone eventually became a way to avoid people in the real world.

That was when he realised he needed help.

LL, who like other patients interviewed asked that their full names not be used, suffers from a form of digital dependency known as “nomophobia”, a neologism derived from the term “no-mobile-phone phobia”.

It is a condition with real psychological, social and physical consequences and is on the rise in Brazil, home to the fourth largest number of internet users in the world.

In September, the student started on a course of treatment in the Delete Institute, the first in Brazil to offer free digital detox to online addicts.

Set up in the psychology department of Rio de Janeiro’s Federal University in 2013 by psychologist Anna Lucia King, the Delete center has already treated 800 people suffering various types of dependency on digital technology.

The profiles vary, from adolescents who spend hours playing video games on their computers, to adults who have lost a spouse over their addiction, or who were fired from jobs for spending too much time on Facebook or WhatsApp.

 High school student Mariana Alves, 19, became a patient of :Delete”, a therapeutic group from the Psychiatry Institute of the Federal University of Rio de Janeiro, specialised in the treatment of digital dependence or “nomophobia” (nomobilephone phobia)./AFP 

 

Newly enrolled patients undergo an evaluation by a multi-disciplinary team and answer questions to establish the source of their dependency. Afterwards, a psychologist evaluates whether there is any sort of clinical disorder present, such as anxiety, panic attacks, social phobias or obsessive compulsion disorder.

Afterwards, they are classified into one of three possible categories: conscientious user, abusive user or dependent, and offered treatment sessions tailored to individual needs and the gravity of the case.

The aim of the treatment is not to demonise technology but to allow addicts to use it in a healthier manner.

In weekly group sessions they discuss their experiences. They also are given exercises – like trying to read a book or watch a movie without looking at a smartphone – and taught good practices – known as digital etiquette. The goal is to help a person go from an abusive user to a conscientious one. Some disorders may need to be treated with medication.

As well as causing emotional problems, nomophobia can inflict physical suffering on an addict.

The centre’s physiotherapist, Mariana King Padua, explains that prolonged use of smartphones, and the angle of the users head when staring at a handheld screen, can put so much pressure on the neck that it causes injuries. “The neck muscles are not adapted to this kind of workload,” she says

Heavy usage of technology does not necessarily make a person an addict: that only happens when their use becomes exaggerated.

“Abusive behaviour occurs when the virtual world starts to impinge on the real one, that’s when people lose control. It’s a fine line,” says Eduardo Guedes, Delete’s specialised digital media researcher.

The ubiquity of online technology and the penetration of the internet into everyday modern life can often blind people to their own addiction. Many times, it is the people around an addict who seek help for them.

That was the case for HB, 24, whose mother brought her to the Delete Institute last August to treat her dependency on computer games.

“I didn’t even notice that I had a problem,” she says. “You get used to it, it’s difficult to stop.”

Moderation is hard to come by these days in the largest economy in South America.

In 2015, 50 per cent of Brazilians, or 120 million people, were connected to the internet, trailing only behind China with 705 million, India with 333 million and the United States with 242 million, according to a UN report on the information economy that was published in October.

Around 85 per cent of online Brazilians use digital media to communicate with each other, while 77 per cent use Facebook and other social media platforms like Instagram or Snapchat, according to Brazil’s Internet Managing Committee, which oversees internet usage in the country.

While nomophobia is still a relatively new concept in Brazil, it is widely acknowledged as a public health problem in countries like South Korea, Japan and China and is treated in rehab centres.

Both patients and therapists at the Delete Institute believe they can learn to live in harmony with the new technologies.

“I am getting better with the exercises,” says LL. “The problem with intensive Internet usage is that you end up neglecting other aspects of your life.”

King explains that the end of a course of treatment does not mean that the patients will no longer need support. “If they feel the need, they can come back,” she says.

Burger minus the bun

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Burger minus the bun

tasty April 30, 2017 09:45

By The Nation

The burger at 25 Degrees Burgers, Wine & Liquor Bar goes naked in May and June, as chefs at the renowned burger joint strip things back to bare essentials to create a seriously good meal that is light on bun but big on flavour.

The Naked Burger comprises a succulent 200gram Wagyu beef patty dressed for modesty with mushrooms, avocado, roast tomato, grilled onion, jalapeno peppers, a crispy egg, asparagus, iceberg lettuce, cheddar cheese and garlic aioli. Accompanied by tasty potato wedges, it’s a feast and priced at just Bt380.

Diners can enjoy the Naked Burger with one of more than 50 artisan ales and ciders from the USA, the UK and Europe.

Located at the Pullman Bangkok Hotel G, 25 Degrees Burger, Wine & Liquor Bar is the new sister venue of the legendary burger and wine bar in Los Angeles. Named after the precise temperature difference between a raw and well-done hamburger, 25 Degrees introduces a new twist on the traditional American burger bar concept, complete with funky music and a cool decor. Open 24 hours a day, diners can enjoy an enticing menu of succulent burgers, salads and sides, pancakes and desserts, and an excellent selection of beers, wines and cocktails.

For more information and reservations, please call 02 267 5272,  or visit Facebook.com/25DegreesBangkok