From the whimsical world of the beloved cheeky bird to the very first time in the heart of Bangkok city, Warbie invites everyone to his Garden at Hyatt Regency Bangkok Sukhumvit, spreading happiness and joy with every bite of specially crafted afternoon treats.
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Warbie, the mischievous little bird created by renowned Thai artist Arut Tantasirin, first came to life in 2008 through the short animation film "Cheez...z". Since then, Warbie has become a symbol of relatable charm and playful antics, captivating audiences of all ages. With his signature side-eye and mischievous demeanor, Warbie promises endless laughter and heartwarming moments for guests.

The Warbie-Themed Festive Afternoon Tea includes five types of savory appetizers: Crispy Prawn with Mango Sauce, Crab Meat Avocado Tart, Wild Tomato Mozzarella with Pesto Sauce, Wasabi Cheesy Egg Roll and Avocado Sandwich, and Avocado Sandwich. The set also includes five delectable desserts: Caramel Yuzu Macaron, Passion Fruit Pudding, Mint Lemon Tart, Raisin Scone with Homemade Marian Plum Jam and Swiss Clotted Cream, and Mango Sticky Rice. Complementing these treats are a selection of teas, herbal infusions, coffees, and premium gelato from Café Buongiorno. As a special touch, each guest will also receive a limited-edition coaster exclusively designed for this event.

From April 13, 2024 to July 31, 2024, guests can experience Warbie’s Garden Afternoon Tea at the Lobby Lounge of Hyatt Regency Bangkok Sukhumvit from 1:00 PM to 5:00 PM at THB 890++ per set for one person and THB 1,590++ per set for two persons.
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For reservations, please contact bangkoksukhumvit.regency@hyatt.com or +66 2 098 1234 or email follow the Hyatt Regency Bangkok Sukhumvit Facebook page.
Click here to view menu

Culinary Experience

KWANN’s ethos is a delicate fusion where heritage meets contemporary treatment and highlights the finest Thai local products, offering a sumptuous array of dishes that seamlessly blend tradition and modernity as live fire, charcoal, and smoking techniques breathe life into every dish. From reimagined classics to daring creations, each plate tells a story infused with Thai soul, bringing back the basics of Thai cooking style and old recipes. All compiled in a delightful, fun, and lively menu that is rich in food with soul from glowing  coal.
 
Offering an à la carte and a Chef’s choice tasting menu, KWANN’s dishes combine ingredients in skillful ways that create memorable flavor profiles and follow the Thai tradition of food sharing as a form of giving. Must-try dishes include Crab Beignets served with a well-balanced Southern Curry Sauce and accompanied by betel leaf. For starters, Roasted Thai Wagyu Beef Tongue Nam Tok Style Salad, tossed with fresh herbs and toasted rice, offers a harmonious balance of textures and tastes. From the grill, Kwann’s Style Roasted Duck served with in-house hoisin sauce and seasonal accompaniments featuring succulent smoked. Available in both half and full portions, this dish will take guests on a journey through the vibrant spices of Thailand. Nam Prik Ta Deang Hed Yang (Spicy Grilled Mushroom Relish), a fiery grilled mushroom relish accompanied by seasonal fruits and vegetables. To close on a high note, KWANN’s Khanom Mor Gaeng Basque Cheesecake with Smoked Coconut Ice Cream, a dessert that tells a story of flavor and texture by combining traditional Thai ingredients with indulgent richness.
 
The experience is complemented by a carefully selected beverage offering, including homemade fermentations, a smoked cocktails trolley where guests can choose their favorite smoke flavor and technique that will be infused in a delicious concoction, local sato rice beers, and a volcanic wine list.

The Venue
 
Featuring an open kitchen concept with an inviting, family-friendly layout and interiors designed by Leo Design, the space boasts a spacious ambiance within the chic confines of NYSA Hotel Bangkok. With seating for up to 40 guests in the main dining area and an additional 12 seats available in the intimate private dining room, KWANN offers the perfect setting for both intimate gatherings and larger celebrations.
 
About Chef Joe - Napol Jantraget

Napol 'Joe' Jantraget, a culinary virtuoso from Bangkok, Thailand, honed his skills at Liaison College and Niagara College, Canada. As Chef de Partie at Crème Brasserie, fate united him with his wife, Saki Hoshino. Rooted in southern Thai traditions, Joe earned his second Michelin star in 2023 for his contemporary restaurant, NAWA where he seamlessly blends modern culinary techniques with the luscious flavors of central Thai cuisine. The triumph of NAWA owes much to the collaboration with Chef Sept and his wife, Chef Saki, with whom Joe co-founded Samlor, a recipient of the Michelin Bib distinction for two consecutive years. Chef Saki currently leads the dessert creations at NAWA, Samlor, and KWANN.
 
About Chef Sept - Jirapat Praphotjanaporn

Jirapat "Sept" Praphotjanaporn, a native of Bangkok, ignited his culinary passion early on. Graduating high school, he pursued culinary school and internships at Michelin Star-rated restaurants. In 2020, joining forces with Chef Joe, his dedication propelled him to new heights. By 25, Sept became an R&D chef, collaborating closely with Joe to realize their culinary vision. Now, as Head Chef at Nawa Central Thai, Sept showcases his innovative flair at Samlor and beyond, crafting iconic dishes that leave lasting impressions.
 
KWANN

NYSA Hotel, 73/7-8, Soi Sukhumvit 13, Khlong Toei Nuea, Watthana, Bangkok 10110
Operating Tuesday - Sunday from 18:00 – 23:00 hrs.
020-796-988 for inquiries and reservations
Email: reservations@kwannrestaurant.com
Website: www.kwannrestaurant.com
Instagram: https://www.instagram.com/kwannrestaurant
Facebook: https://www.facebook.com/kwannrestaurant

The unmistakable flavors of the Korean Tartar were in turn complemented by the sheet of nori (dried seaweed) on which it was served. But perhaps the most surprising were the subtle flavors that resulted from lightly searing the Romaine Cos Lettuce, which was served like a miniature Caesar Salad. This was served with a second white wine, Kellerei St. Pauls Chardonnay 2020 (Südtirol DOC, Italy). Alex noted some people were surprised to learn it was a Chardonnay, perhaps because it lacked a heavy oaky finish typical of some other Chardonnays. It had a scent of exotic fruits, banana and honeydew melon, and was juicy on the palate, with a balanced body and a fruity finish that nicely complemented the food.
​The unmistakable flavors of the Korean Tartar were in turn complemented by the sheet of nori (dried seaweed) on which it was served. But perhaps the most surprising were the subtle flavors that resulted from lightly searing the Romaine Cos Lettuce, which was served like a miniature Caesar Salad. This was served with a second white wine, Kellerei St. Pauls Chardonnay 2020 (Südtirol DOC, Italy). Alex noted some people were surprised to learn it was a Chardonnay, perhaps because it lacked a heavy oaky finish typical of some other Chardonnays. It had a scent of exotic fruits, banana and honeydew melon, and was juicy on the palate, with a balanced body and a fruity finish that nicely complemented the food. 
The next course was Beef Consommé with "Raviole du Dauphine' and Ox Tongue. It was an exquisitely tasty soup course, as the rich clear broth contrasted with the chewy bits of ox tongue and the creaminess of small raviolis stuffed with comté cheese that even those pursuing a low-carb diet could not avoid.
This was served along with our first red wine of the day, Casanova di Neri Rosso di Montalcino DOC 2016 (Italy). Alex really like this wine, despite its being a bit on the lighter side compared with other Italian reds. It has a charming fruit bouquet with hints of cherry, soft and elegant tannins in the mouth, and a long and elegant finish.
At this point, we took a short break to recognize members and guests who had achieved milestones in attendance over the years. Norman Green, Jim Morrison, Michael Schulz, Graham Brain, and Stanley Gierlaszynski were each recognized for having attended over 25 lunches.
Those attending more than 50 lunches were Henny Beeber, Peter Johansson, and Alex Fisken. The milestone of 75 lunches was exceeded by Graeme Fox, Alan Rankin, Wine Master Thomas Boedinger, and Secretary Mark Guthrie.
President Tom Whitcraft and Andrew McDowell (both sadly absent this day) were among the small group attending at least 100 lunches to date. Danny Arn and Jake Meerman had each attended over 125 lunches, while Food Master Thomas Nowak led all with over 150 lunches to his credit.

Italian Renaissance art is widely recognized and appreciated around the world, but the importance of its artistic workshops or botteghe is often underestimated.  The bottega was a cooperative venture for producing the commissions of wealthy patrons or institutional clients.  It physically resembled a typical artist’s workshop, but was also a functioning shop where finished products were displayed. 

A bottega was established by a master artist or maestro dell’arte who accepted and trained young apprentices or garzoni for periods of several months to many years.  The garzoni performed menial tasks until they proved themselves talented enough to learn the art of their master by copying and collaborating on his works.  This system increased a master’s productivity and also resulted in the preservation and transfer of skills to the next generation of artists. 
This tradition was clearly in the mind of Luca Appino, a chef and entrepreneur from the Piemonte region of Italy, when he established La Bottega di Luca, an upscale Italian grocer that later morphed into his well-loved casual fine dining venue.  Over its 14-year history, La Bottega has seen hundreds of recipes created and products transformed by various chefs.  Marco Avesani, who is from Verona, recently became the latest Head Chef entrusted with building on this tradition of excellence.

The third post Covid19 lunch was yet another great success.  Generous and unflappable host Dave Hallam and Chef K. Duandern made this a truly enjoyable lunch for the 19 gourmands attending this venue now for a sixth time.  

With a refreshing white wine as aperitif, Terlan Winkl Sauvignon Blanc 2018 (Terlano, Italy) commended by wine spokesman Jake Meerman, diners devoured the cold cuts and anchovies with relish (food spokesman Jim Morrison was very impressed) before assembling at the long table for the first course of a Terrine of Pork, Duck & Foie Gras.  

This was a hearty start to the meal and I was grateful that the terrine had not been encased in Melton Mowbray style hot water crust pastry.  

Accompanying this we found Terlan Gewürztraminer 2018 (Terlano, Italy), an excellent full bodied dry wine from Alto Adige which did not attract as many compliments as I thought it deserved.  Jake, a red-blooded non-PC Aussie, went so far as to say with tongue in cheek it was a girl’s wine.
The next dish demonstrated Chef Duandern’s skills in abundance.  This was beautifully cooked Brittany Cod, tomato and cardamom; the fish was a huge chunk of tasty cod with bok choy and a delicate sauce. ​

Most including Jake found the matching wine, Tongue in Groove Pinot Noir 2015 (Wairapa Valley, NZ), a great Pinot and an excellent choice to complement the cod.  The Goat Cheese salad with rocket and a miso dressing drew mixed views with some including Jim finding the dressing a little over-powering but I love goat cheese and so found it very acceptable.

Next up we found tender and flavoursome Australian rib-eye served medium-rare in family style with accompanying green veggies and roasted onions.  This was as good as it gets, I thought, and Jim agreed noting the extra servings of the accoutrements which were readily made available.
It came with the wine of the lunch, Corte Rugolin Amarone Crosara de le Strie 2012 (Veneto, Italy) in magnums, “fit for Resurrection Day!” as said by one Vivino scribe.  It was garnet-red in colour, with a full, dry, velvety taste, and intense aromas of cherries macerated in alcohol (reputedly 16.0%), wild berries and spices.

Indeed it was so good it made its way alongside the cheese platter where Dave’s selection of cheeses from mostly Europe made a mouth-watering feast, served with freshly baked bread.  And if that was not enough, John MacTaggart treated us to glasses of port to celebrate his birthday and to complete a much enjoyed meal.  

However, that extravagance also provided John the opportunity to thank on behalf of us all K. Duandern and Dave Hallam, and the team of servers that we over the years have come to respect and admire.     

Turning to the main dish of the day, we found Red Deer Saddle on Burgundy Wine Reduction served with Baked Potato filled with vegetables.  Pink, tasty, the sauce a delight, and at the risk of offending our Chef Rene Kuhn, John and I could fault only the paucity of the vegetables.  

Accompanying this dish we drank Olivier Riviere Arlanza El Cadastro 2015 (Castila y Leon, Spain).  Parker (93) said: “The nose is more expressive than the palate, where the wine is serious and a little muted with abundant dusty tannins and the chalky texture of the tannins. It’s an elegant and balanced Tempranillo with no noticeable oak and a dry serious finish”.  Danny was just as complimentary.

We did not reach however “a dry serious finish”; there followed Grapefruit Sherbet with Campari definitely enhanced by vodka to John’s delight and time to thank no less than three birthday boys, Thomas Nowak, Jake Meerman, and John Handley, for their generous contributions to our pleasure and delight.  

David Dean drew the short straw and was chosen to thank the Chesa team on our behalf for a welcome and great return to fine dining.

Our favourite venues include Chesa (17 visits), Amari Watergate (12), Enoteca (also 12), and Artur (9) but the Club has also visited most of the five-star hotels in Bangkok including The Oriental, The Regent (now renamed Anantara Siam), Dusit Thani, The Peninsula, The Millennium Hilton, The Landmark, Grand Hyatt Erawan, Sofitel Bangkok and SO Bangkok.

We have enjoyed many memorable lunches over the years but a few did fall below our expectations. Thai law makes libel a criminal offence so some past reports might have been considered either “economical with the truth” or offered “alternative facts”. For example:
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- Our only meal in a Brazilian-style cafe with high ambient noise and poor seating arrangement was compensated only in part by the simultaneous staging of a rehearsal for models getting ready for a fashion show. 

- A restaurant supplier who arrived with his delivery of the promised lamb rack after we had finished the coffee.

- A renowned Steakhouse so overcooked the prime rib that they invited us to return two weeks later to remedy the mistake at their expense with a new menu.

- A meal in a local hotel where the Chef quit one day before our lunch and the smokers lit up cigars before the first course arrived.

In fact it took some time for diners to fully respect the law invoked in 2005 and forsake smoking. ​