​Rendezvous au Lys
Tucked away in a small ‘moo baan’ in Nang Linchi, Rendezvous au Lys is set in a delightful garden surrounded by trees. Most of the seating is outdoors, but there is handsome bar within. The cuisine is French. Outstanding wine list.
148/11 Nang Linchi 6 Alley, Thung Maha Mek, Sathon, Bangkok 10120 Tel.02 077 5453

Le Cabanon
Hugely successful French-Mediterranean restaurant occupying a wooden house in a quiet side street, with a reputation for serving outstanding seafood dishes that are updated daily according to the season. Run by chef/owner Martine Pailloux from France. Expect to see another branch soon.
44 Narathiwas, Soi 15, 10120 Yannawa, Bangkok Tel. 6692 568 0444
[email protected]

Ruenton
A Bangkok institution that’s been cleverly updated into a retro modern eatery serving authentic Thai/Chinese street food, including its famous Hainanese chicken rice. Recognized by Michelin as one of the best of its kind.
Montien Hotel, 54 Surawong Road, Bangrak 10500 
Tel. 02 233 7060
[email protected]

El Mercado
One of Bangkok’s great success stories, El Mercado is a bistro-deli famed for its cold cuts, cheese board and Mediterranean daily changing dishes.
490 Soi Phai Singto, Ratchadapisek Road, Bangkok. Tel. 099-078-3444
www.facebook.com/elmercadobangkok

Cagette
Run by suave owner-chef Cedric, Cagette is a relaxed French restaurant with a certain degree of Italian influence in its menu, set over three floors offering a great selection of Parisian starters, reasonably priced mains, oysters, pastas and fresh seafood from France. Its many large windows and balcony look out onto lots of mature trees.
15 Yen Akat Road, Chong Nonsi, Yan Nawa, Bangkok 10120 Tel. 02 249 1684 [email protected]

​Holiday season at Goji Kitchen + Bar, Bangkok Marriott Marquis Queen’s Park
International Christmas Eve Feast 
(24 December 2021, 17.30 – 22.00 hrs.). THB 2,548++ per person.
Bountiful Christmas Brunch 
(25 December 2021, 11.45 – 15.00 hrs.) THB 2,718++ per person.
The Final Feast of the Year 
(31 December 2021, 17.30 – 22.00 hrs.) THB 2,548++ per person.
New Year’s Day Lazy Brunch 
(1 January 2022, 12.00 – 15.00 hrs.) THB 2,500++ per person.
Tel. +66 (0) 2 059 5999 or 
email restaurant-reservations.bkkqp@marriotthotels. com.

Chatuchak Café  buffet specials
Asian tastes meet Western flavors at Chatuchak Café, Centara Grand Central Plaza Ladprao – with seafood on ice, sashimi, sushi, cheese and cold cuts, grilled station, carving station, huge selection of dessert and more. 
• Saturday lunch 12.00 – 15.00 hrs, priced at THB 890++
• Saturday dinner 17.00 – 22.30 hrs, priced at THB 1,290++
• Sunday brunch 12.00 – 15.00 hrs, priced at THB 1,290++
• Free flow soft drinks, coffee and tea at just THB 149++
Tel. 02-541-1234, facebook: www.facebook.com/CentaraGrandLadpraoBangkok or LINE: https://lin.ee/obNXXln

​Thursday’s ‘Lamboholic Buffet’ at Ventisi
Ventisi restaurant at Centara Grand at CentralWorld has created a themed dinner buffet of Lamboholic ‘Australian Lamb’ along with Italian and Thai inspired live cooking stations for only THB 1,590++ per person.  Every Thursday from 18:00 to 22:00 hrs.
Dishes include Merguez salad, Lamb Massaman, Roasted leg of lamb, Shish kebabs, Lamb Pad Krapao and fried egg, Lamb chop with rosemary sauce, Lamb roulade stuffed dry fruit, Minted lamb meatball and Lamb cannelloni.
Tel. 02 100 6255 or email [email protected].

F​ood Delite is an online Italian gourmet grocery delivery store created by people with over 20 years’ experience in the F&B industry in Thailand.
Its aim is to deliver high quality products directly to your doorstep, making your shopping process quick and convenient and ensuring your food satisfaction through a powerful yet simple online grocery platform.
The company delivers premium-quality ingredients all over Thailand; its selection includes various Italian products, from cheese, and cold cuts, to pasta, risotto, extra virgin olive oil, balsamic vinegar and so much more. All portioned and sliced products are prepared fresh upon order received by Food Delite staff. They are not pre packed – to preserve quality and freshness.

Joining the opening team of Blue by Alain Ducasse in 2019, and proudly celebrating alongside his colleagues when the restaurant achieved its first Michelin star in the Michelin Guide Thailand for 2021, executive sous chef Lijo George is now an eight-year veteran of the Alain Ducasse Group.
 
Born in Kerala in Southern India, Chef Lijo completed his studies in culinary and hospitality management in 2008 and began his professional career working in hotels and restaurants in his home state before in 2010 moving to Dubai to work for French chef Yannick Alleno.
 
As chef de commis at Alleno’s 101 Dining, One&Only The Palm, a beachfront resort on Dubai’s Palm Island, Lijo quickly gained experience working in the most exacting conditions to prepare high quality Mediterranean cuisine.
 
 
“This was a very fast learning curve for me,” he says. “I had gained valuable practical experience in India, and now I was working to produce a full menu using raw ingredients sourced locally and overseas, accommodating dietary requirements, helping to cater for large and prestigious events, and also learning restaurant management.”
 
Early in 2013, Alain Ducasse recruited Chef Lijo as his chef de partie at IDAM, the Alain Ducasse restaurant on the top floor of the Museum of Islamic Art in Doha, Qatar.  The restaurant serves Contemporary French Mediterranean cuisine with elements of Arabic cooking, and has picture-perfect views of Doha’s Corniche and skyline.    

I​n December 2020, the Heath Minister of Thailand allowed certain parts of the cannabis plant (ganja) to be legally sold for commercial purposes. Many coffee and tea shops, and restaurants have been jumping on the bandwagon to infuse cannabis leaves for fun and pleasure in both food and beverages.  
Many questions have been asked about the plant’s ability to produce psychoactive effects on the consumer. Cannabis Sativa, which is indigenous in East Asia, including Thailand, is a medicinal plant. Significant research indicates that tetrahydrocannabinol (THC) is the only major psychoactive metabolite, and this is mainly produced from buds or blossoms.
Apart from flowers, buds or blossoms, the rest of Ganja has been used for centuries as important ingredients in Thai herbal medicine. There are many health benefits from its use in food and beverages, including but not limited to helping lower blood pressure, decreasing cholesterol, lowering blood sugar, helping insomnia and much more.

Ganj Coffee – Dongtan Beach

Ganj Coffee is a new coffee shop recently opened on Dongtan Beach, Jomtien. Ganj is short from the word Ganja in Sansakrit which means cannabis in Hindi or marijuana in Spanish. In Thailand it’s called gancha in Thailand.

T​he first lunch of 2021 was delayed until March in deference to the restrictions imposed by the Covid outbreak.  It was gratifying therefore to find 19 hungry souls anxious to return to K. Suchard’s reincarnation of Pizzazo, aptly named New’s Restaurant.  
Perhaps because of this, wining and dining started very promptly with Neudorf Tiritiri Sauvignon Blanc 2019 (Nelson, NZ) and two tasty canapés.  The winemaker promised “a serious rather than showy sauvignon with concentrated melon, apple and citrus flavours that dominate an array of more subtle notes (try ginger and roasted nut)”. 

Anantara Siam Bangkok Hotel announced the appointment of its new Sushi Master and Head Chef at the luxury hotel’s signature Japanese restaurant, Shintaro, and the introduction of brand-new seasonal omakase menus in time for fresh springtime dining and imbibing.
 
Thai native Chef Teerapat Kaewphirom has taken the helm at the popular downtown eatery that has diners coming back for the splendid Izakaya-style cuisine and is no stranger to the kitchens of the fine dining establishments of the world, from the Middle East to Asia.  Prior to joining the culinary team at Anantara Siam Chef Teerapat has honed his master skills at Four Season Hotel Amman, Jordan; Catch at St. Regis, Abu Dhabi; and The Slate, Phuket; W Koh Samui; and Yukinoya at Anantara Rasananda Koh Phangan Villas in Thailand.
 
At Shintaro, Chef Teerapat’s new seasonal menus on offer include a 12-course Kondo omakase and a 16-course Hanamizuku omakase culinary journey of subtle fresh spring references and wanderlust-inducing flavour combinations.  Highlights include Kanpachi with tomato salsa and Shiso dressing; Scallop Tempura with Uni; and a main course of pan-fried Atlantic Black Cod with spicy cream sauce.
 
To sample chef Teerapat’s new menu from 21 April 2021, please reserve a table.  Shintaro is open from Tuesday to Saturday for lunch from 11.30 am – 2.30 pm and dinner from 5.00 pm – 11.00 pm. For reservations and more information, please call +66 (0) 2126 8866 or email [email protected]   Explore our venues online at www.anantara.com/en/siam-bangkok
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