AFTER A CLOSURE that last two-and-a-half years, the Imperial Queen’s Park on Sukhumvit Soi 22 resumed operations late last year with a new sleek look. Rebranded as the Bangkok Marriott Marquis Queen’s Park and owned by tycoon Charoen Sirivadhanabhakdi’s TCC Group, it is not just Bangkok’s largest hotel with 1,300 guestrooms, but also Marriott’s largest property in Thailand and the debut of the Marquis designation in Asia Pacific.

The new Cantonese restaurant Pagoda is decked out in contemporary, yet strong Chinese accent.

The complete refurbishment has included the hotel’s dining facilities, which offer a range of culinary delights guaranteed to please different palates. Fine Cantonese dining can be found at Pagoda, an elegant space designed by PIA Interior that’s pleasantly contemporary but retains a strong Chinese accent thanks to oriental antiques and ceramics, lacquered tiles and Chinese furniture made more comfortable by upholstered seats and cushions in turquoise and reddish-brown. The central dining area boasts roofed components and a square-based structure that bring to mind its Chinese namesake.

The restaurant has 180 seats and features seven private rooms, plus a large function room. The kitchen is under the baton of chef Oscar Pun who worked with two major hotels – Macau’s City of Dreams and Beijing’s Shangri-La Kerry Hotel – before joining Bangkok Marriott Marquis Queen’s Park as the new Chinese executive chef.

Pagoda has completely removed shark fin from its menu to alert consumers to the cruelty involved in the production of this so-called delicacy. Instead start the meal with dim sum, each cooked to order and served hot at the table in the ubiquitous bamboo basket. The classic dish of ha gao or Steamed Shrimp Dumplings (Bt120) comes with soft translucent skin and a generous mouthful of shrimp with shredded asparagus adding a crispy texture.

Steamed Pork Dumplings with Abalone

The highlight of any dim sum order is the Steamed Pork Dumplings with Abalone. The dumplings are generously stuffed with shrimp, minced pork, shitake mushroom and topped with the whole abalone (Bt180 a piece). Equally delicious is the Xiao Long Bao (Bt120) – steamed dumplings with a juicy minced pork filling and hot broth, and Steamed Rice Rolls stuffed with shrimps that are first wrapped with rice paper and deep-fried until crispy and later wrapped with rice paper again and steamed (Bt150). The spring rolls are then seasoned with Hong Kong-style soy sauce that gives just off the right balance of sweet and salty.

Deep-fried Shrimp Spring Rolls

For something crispy, opt for Deep-fried Shrimp Spring Rolls (Bt120) and the Crispy Roasted Pork (Bt400) for which chef Pun carefully selects meat with alternating layers of skin, fat and flesh. The pork belly is not as oily as you might expect because it’s slowly roasted three times to ensure it’s crispy on the outside but soft inside.

Seafood fans will love the Steamed Boston Lobster with Egg White (Bt800). The lobster is firm and dense while the egg white sauce bursts with flavour.

Beggar’s Chicken

The signature main dish is Beggar’s Chicken (Bt1,280). A famous Hangzhou delicacy, it features a whole chicken stuffed with seasoned pork belly, cured ham, needle mushroom, gingko and goji berry that’s first wrapped in huge lotus leaves and covered again with bread dough before being baked for hours at low heat.

“Legend has it that a beggar stole a chicken from a farm. The farm owner caught wind of the crime and chased the beggar down to a riverbank. To hide his loot, the beggar wrapped the chicken with lotus leaves and mud. Later that evening, the beggar returned to the river and with no cooking pot, he dug a hole, lit a fire and buried the chicken. When he unearthed it and cracked open the hardened clay, he found that the meat was both aromatic and tender. In Hangzhou, diners always order this dish to celebrate special occasions like birthdays and it’s a tradition to crack the clay-wrapped or bread dough-wrapped chicken three times with a wooden hammer,” says Pagoda’s manager Piyanan Karawa.

Though some restaurants follow the traditional recipe by covering the lotus leaf-wrapped chicken with clay, Pagoda substitutes the clay with bread dough. However, diners are invited to crack this baked dish three times with a hammer or invite a member of staff to do it for them. As it’s a time-consuming dish to prepare, only two servings are available each day. You can, however, order it in advance.

 Steamed Sticky Rice with Crabmeat in Bamboo Basket

Ideal for a large group is the temping Steamed Sticky Rice with Crabmeat in Bamboo Basket (Bt1,900). Here the sticky rice is stir-fried with crabmeat, seasoned minced pork and preserved vegetables and then slowly steamed again in a bamboo basket for about 20 minutes with the whole meaty crab.

Steamed Ginger Milk Curd with Deepfried Pastries

Do leave a room for Steamed Ginger Milk Curd (Bt120) that goes well with two deep-fried pastries – one stuffed with mashed jujube and the other with custard.

Tea drinking is an integral part of every traditional Chinese meal and at Pagoda diners can explore a variety of rare leaves from the trolley service. The art of kung fu-style tea serving – which involves pouring the tea from a pot with an extremely long spout – is performed twice a day, at 12.30 and 7.30pm.

TASTY TREATS

Pagoda is on the fourth floor of Bangkok Marriott Marquis Queen’s Park on Sukhumvit Soi 22. It’s open daily from 11.30am to 2.30pm and for dinner from 6 to 10pm.

Call (02) 059 5999 or e-mail:

restaurant-reservations.bkkqp@marriotthotels.com.

FOOD CAPITALS, a leader in the international food and beverage industry and the new owner of G Enterprise’s Bangkok-based Thai restaurant brands, recently held a press conference at Pirate Chambre, the trendy Chidlom restaurant that forms part of their acquisition, to talk about its plans for the future.

Having merged G Enterprise into the business, Food Capitals now owns a complete range of restaurants and is aiming to deliver new and even more unique dining experiences to customers.

G Enterprise, which is well aware of diners’ behaviour of sharing photos on social media, will be in charge of the artistic directions of Food Capital’s restaurants, using its successful experience in operating Pirate Chambre, Chingcha Chalee, MoomMuum Park, and Umami Fallabella.

Tarakorn Angpubate, the chief executive of Food Capitals, noted that the merging of Food Capitals and G Enterprise’s business would bring exciting changes to and set new trends for the city’s dining and nightlife scenes.

“Food Capitals is a leader in food industry and owner of international restaurant brands. Our teams are professionals and specialists in this industry. We have successfully brought several Thai restaurant brands to the international level. We are delighted to work with G Enterprise whose personnel are talented, experienced, and are ready to create positive and wonderful changes for the Thai restaurant industry. Together with G Enterprise, we have a mission to develop a food and dining culture where premium-quality, nutritious, and delicious food is like art. Our merger will complete and enhance Food Capitals’ business operations. We are expecting an increase of 50 per cent over 2016’s revenue of Bt683 million now that G Enterprise has joined Food Capitals,” said Tarakorn.

Food Capitals is also in process of acquiring restaurants under the Osha group, the famous Thai brand in San Francisco. The acquisition process is nearly completed. It is expected that the transaction will be completed within the second quarter of 2017. Once the transaction is completed, Food Capitals will immediately consolidate the revenues of the Osha group.

Na-chanok Ratanadaros, the CEO of G Enterprise, said that the merger of G Enterprise with Food Capitals would allow both to develop stronger business.

A recognised master of food art and presentation, Na-chanok added that he would bring his knowledge and experience as a chef, an art director, an interior designer, and the experience of successfully running his own restaurants to work with Food Capitals. He would focus on developing and adjusting key elements in Food Capitals’ restaurants and bars so they align better with each venue’s characters and business concepts. Changes would include menus and entertainment.

“The diner and consumer behaviour has changed quite in recent years. Checking in at a beautifully or stylishly decorated venue and taking photos of the food we eat and posting them on social network has become a crucial part of the modern lifestyle. Restaurants must always study consumer behaviours and be quick to adjust their business strategies so as to respond well to changes. The ability to do so allows them to maintain their customer base and competence to compete. Our constant study of consumer behaviours has allowed us to be more advanced than our competitors, Na-chanok said.

Situated in the bustling Ba Dinh district, this four-storey eatery has a stylish contemporary look. The decor takes inspiration from Indochinese architecture, while the menu combines Thai and Chinese recipes in simple, healthy Asian meals that appeal to multigenerational families and a business clientele.

Brand owner Pitaya Phanphensophon is responsible for developing new recipes to suit the Vietnamese palate.

“We believe in evolving and growing with our diners, of course, but our commitment to good food and excellent value for money is something that will never change,” says Pitaya.

Using locally sourced ingredients, the signature Ying Yang hotpot is already popular with Vietnamese diners thanks to the spicy tom yam soup that pairs perfectly with fresh prawns and fish.

The menu includes a wide range of appetisers such as drunken chicken and durian seafood roll. Other highlights are Thai favourites Larb (spicy minced pork), Coca Stir-fried Noodles and Braised Prawn with Glass Noodles. The Cajun seafood bucket and Poo Phad Phong Karee (wok fried crab in yellow curry) are perfect for sharing with family and friends.

“For this project, our partner understands just how sophisticated the dining scene has become in places like Hanoi and she has spared no expense in the design or quality of experience,” says Trevor MacKenzie, managing director of Coca & Mango Tree Worldwide.

“The restaurant overlooks Thanh Cong Lake (Success Lake). We aim to offer local diners a lively dining scene and become a new hangout for office workers. We are confident that Coca’s strong reputation in the Vietnam and the hospitality sector will enhance the existing offerings.”

Seated in an elegant ambience that makes every day a special occasion, customers can enjoy the feast of flavours from Monday to Saturday. The culinary journey starts with an array of Italian antipasti including charcuterie, homemade pastas, smoked salmon, sun-dried tomatoes and olives and leads to India and Japan with fragrant curry with pappadum and pickles as well as healthy sushi, fresh sashimi and crispy tempura.

The Chinese station serves a variety of steamed buns and dim sum alongside a Middle East kitchen that introduces hummus, tabbouleh and warm pitta breads. The Thai corner boasts a variety of spicy salads, lemongrass-infused soups and noodle dishes.

There’s also a carvery with succulent roast beef and lamb carved to order as well as imported cheese, nuts and dried fruits and a dessert table groaning under such delicious desserts as apple tart, cheesecake and home-made ice cream.

On weekends, the restaurant offers a Grande Seafood Buffet Dinner featuring succulent French oysters shucked to order and enhanced with a dressing of your choice, plump New Zealand mussels, meaty rock lobster, tiger prawns and Alaskan crab legs.

Other selections include seafood soup, sea bass fillets, stir-fried Thai dishes, sushi and sashimi, pan-seared foie gras and salmon roe and tobiko bilini pancake.

The lunch buffet is open Monday to Saturday from noon to 2.30pm. It’s priced at Bt850 for kids and Bt1,200 for adults. The Weekend Grande Seafood Dinner Buffet is available Friday to Sunday from 6 to 10.30pm. It costs Bt1,200 for children and Bt1,950 for adults.

Book a table at (02) 6498355 or email dining.sgs@luxurycollection.com.

 You can savour freshly made sweets and pastries with a pot of premium TWG tea. The High Tea set features a selection of macaroons, Paris-Brest, chocolate eclairs, vanilla mille feuilles and pate a choux, as well as a variety of savoury delights including bite-sized duck liver terrine, tuna tartar and smoked salmon with sour cream.

Drop by any day from 3 to 5pm. It costs Bt699-plus per couple.

When evening falls, head to the 59th floor at Red Sky’s CRU Champagne – a new after-work hangout place with 360-degree panoramas of the Bangkok skyline. It offers a wide selection of refreshing snacks prepared by an international team of chefs, together with cocktails and several champagnes.

Highly recommend are the Lobster, Crab and Corn Crispy Nuggets, in which the shellfish and corn are combined, deep-fried tempura-style and served with truffle mayonnaise.

And Iberico Pork Pluma Skewers have the marinated meat grilled over charcoal and served with spicy jaew sauce.

Book a table at (02) 100 6255 or diningcgcw@chr.co.th.

The pasta is all home-made and matched with a variety of ocean offerings. Highlights include black ink cannelloni stuffed with seafood, ricotta cheese and white wine marinara espumas; Lobster beetroot ravioli in crustacean sauce; Paccheri with spicy scallop; Green Tagliolini with crabmeat and mild-spiced sauce, Conchiglioni stuffed with ricotta cheese, baby shrimp, clam, diced tomato and Alfredo sauce, and Baked seafood lasagna with a herbed pizza bread dome.

Prices start at Bt450 plus. Starwood Preferred Guests members enjoy a 15-per-cent discount on food only. Diners can choose either air-conditioned comfort or al fresco dining on Giorgio’s terrace overlooking the scenic Chao Phraya River and dinner is served nightly from 6 to 10.30pm.

A shuttle boat service is available from Saphan Taksin BTS Station to the hotel every 30 minutes.

Book a table at (02) 266 9214 or visit http://www.RoyalOrchidSheraton.com.

Diners can enjoy varied dishes featuring locally raised spring chicken such as marinated spring chicken with turmeric and galangal chilli paste or spicy spring chicken soup with young tamarind leaves. Prices starting at Bt260 a dish.

Fujian offers diners Cantonese and contemporary Chinese cuisine taking guests back to a bygone era of style and service. All next month diners can savour fresh sea prawns prepared with different cooking techniques and paired with a variety of ingredients, such as honey and black pepper, Cantonese sun-dried mandarin peel, spicy crushed garlic and more. The delicacies are priced at Bt850 per dish.

For its part, the Dhara Dhevi Cake Shop is featuring an enticing East-meets-West twist on a childhood summer favourite – the ice cream sandwich. Each ice cream comes with your choice of fine tea or coffee as part of a set priced at Bt155. The popular patisserie, designed as a sophisticated Victorian tea salon, also serves a wide array of other sweet treats, including creative cakes, scrumptious scones and melt-in-your-mouth macarons, designed to delight and satisfy. Book a table at your favourite outlet by calling (053) 888 888 or email enquiry@dharadhevi.com for more information.

Wine and cheese go so well together that they’re almost a couple and scientists have boiled this down to the balanced “mouthfeel” between the tannins in wine and the fat in cheese.

Scientists have also established that cheese is a major source of calcium and essential nutrients, including protein, iodine, and Vitamin B12. In addition, the saturated fats found in cheese seem to reduce the risk of type 2 diabetes and aid the effective processing of vital nutritional elements.

Meanwhile, the list of benefits attributed to wine is even more impressive. Already well known as hearthealthy, wine in moderation might also help you lose weight, reduce forgetfulness, boost your immunity, and help prevent bone loss.

Enjoy two hours of guiltfree exploration and indulgence at Zest Bar & Terrace, with 12 different new and old world wines and over 20 different cheeses from Europe, Australia, New Zealand and Thailand. Imported cold cuts and freshly baked artisan breads, crackers and grissini will accompany them. The Zest Bar & Terrace is on the seventh floor of the Westin Grande Sukhumvit and the Cheese & Wine buffet is available every Thursday from 6.30 to 8.30pm at Bt950 net per person.

For more information, call (02) 207 8000.

Located in Jimbaran’s Samasta Lifestyle Village, the cafe is dedicated to creating the most delicious and the highest quality desserts on Bali. It offers several kinds of mouthwatering, freshly baked pastries such as donuts, croissants and  hotcakes but t the housemade artisanal ice cream and sorbets are set to steal the show.

Made from fresh, natural ingredients and free from artificial flavouring and colouring, the ultracreamy Swissstyle ice cream comes in a variety of distinct flavours including Vanilla Custard, Organic Chocolate and Maple Walnut, as well as the more exotic Matcha, Pandan and Coconut. Inventive sorbets include Lemongrass, Tangerine and Kiwi and Rose.

“Holidays are meant to be a time of pure pleasure and with the Movenpick Cafe right next to Movenpick Resort & Spa Jimbaran Bali, we’re able to offering a whole new level of quality indulgences,” says general manager Horst WaltherJones.

“Whether you crave a smooth ice cream to cool down during the heat of the day or like ending your evening on a sweet note, the new cafe brings some of Europe’s favourite desserts to Bali in an authentic way that the island has not seen before.”

Beyond desserts, the café also serves a selection of premium espresso drinks featuring signature Movenpick coffee supplied by Movenpick Fine Foods in Switzerland. Creative frappes, premium teas, hot chocolates and fresh juices round out the cafe’s exceptional offerings.

To celebrate its opening, the cafe offers customers one free scoop of ice cream until May 12 when they follow @movenpickbali on Instagram and repost the offer.

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

Breakfast is good for our health, we’re constantly told, and the Sheraton Grande Sukhumvit Hotel is making sure we get a good one with the launch of an exclusive a la carte Executive Breakfast with table service at Rossini’s from 6.30 to 10.

The luxury breakfast allows guests to choose from an enticing menu of cooked-to-order dishes. The Executive Breakfast at Rossini’s is also open to non-hotel guests and is the ideal choice for morning business discussions, special occasions or for guests who simply prefer a quieter and more private start to their day.

With 13 dishes on the menu, diners are spoiled by choice. Options include two hen or duck eggs cooked any style served with hash browns and grilled tomato, a Thai omelette served with steamed rice or a western style fluffy omelette with a filling of chicken, ham, cheese, mushrooms, tomatoes, onion, bell peppers or herbs.

There is also Thai fried rice, healthy black and white quinoa salad with roast eggplant, cherry tomatoes and a fried egg, grilled Alaskan salmon served with spinach and grilled tomato, and a vitamin booster drink made with freshly juiced beetroot, pineapple, celery, and green apple.

For a more decadent start to the day, choices include eggs Benedict on toasted English muffin with Serrano ham, green asparagus and hollandaise sauce, hash browns and grilled tomato, succulent 150-gram Angus beef tenderloin, grilled to your preference and served with a fried egg, hash browns and grilled tomato, caramelised brioche French toast with Champagne strawberries and lemon curd, and a glass of chilled sparkling Prosecco.

The price is Bt980 per person for adults. The Grande Club and SPG members enjoy special privileges.

Book your table at (02) 649 8364 or email dining.sgs@luxurycollection.com