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The List Bangkok’s favorite restaurants, according to readers of The BigChilli. Part 2.

16/5/2022

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​Carne
Latin American steakhouse offering grilled meats, seafood starters and pasta dishes overseen by Chef Mateo Roberson. Handsome, masculine décor.
Sukhumvit 23, Bangkok 10110
Tel. 066-069-2288
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Antonio’s
Consistently popular since opening in 2004, Antonio’s features a menu originating from owner Antonio Armenio family’s recipes in southern Italy. His signature dish, home-made ravioli filled with porcini mushrooms, topped with a cream of black truffle sauce, has been rated Recipe of the Year.
26 Sukhumvit 29, Bangkok 10110
Tel: 095 110 1105

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Meet the chef: MAMA DUU- Executive Chef

15/4/2020

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Explore every delicious dimension of Thai cuisine with Chef Jasvir Sanghera (Chef Mama Duu), a spirited lady chef with a deep love and respect for the national dishes who practices her art and craft at Pirom Restaurant, InterCon­tinental Hua Hin Resort.
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As someone who always strives to do better, Jasvir picks up coveted prizes along the way. There was the Silver Medal she won at the Culinary Art Exhibi­tion, her appointments as Honorable Chef presiding for Thai Airways Interna­tional and the Tourism Authority of Thailand, and her Bronze Medal in fruit carving at IFHS. And she still found time to satisfy the rigorous standards of the Society of Public Health Inspectors, Singapore.

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A Taste of Thai

19/3/2020

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Entertaining guests from overseas or just fancy great Thai food in restaurants the locals use? Here’s the pick of the best Thai outlets in Bangkok.
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R-Haan
LOCATED in a spacious mansion in the Thonglor neighborhood, R-Haan was recently awarded 2 Michelin Star. Internationally acclaimed Chef Chumpol Jangprai has dedicated himself to incorporating the five tenets from ‘The Wisdom of Thai Cuisine’ to create an authentic Thai food repertoire. These five elements have elevated R-Haan on to the global stage. A symphony of taste awaits!
Call 02 059 0433
www.r-haan.com

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Benjarong Restaurant
SET within the heritage home of Baan Dusit Thani, this tasteful reworking of Dusit Thani Bangkok’s famous Thai restaurant offers a fine dining experience in an atmosphere of luxury and comfort. Beautifully restored furniture and refurbished décor set the scene for a culinary journey focused on the fresh ingredients, harmony and balance of flavours.
Tel: 02 200 9009
E-mail: jakaphet.pm@dusit.com
www.dusit.com
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New on the scene- March 2020

2/3/2020

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ALATi opens at Siam Kempinski
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Enjoy casual dining at Siam Kempinski Hotel Bangkok at ALATi, an informal yet stylish restaurant with a menu that reflects the diverse culinary traditions of the Mediterranean.
 
“Alati is the Greek word for salt, a seasoning and preservative used for centuries by many different cultures and civilisations,” explained Executive Chef Carlo Valenziano.
 
“Eating salt is a symbol of friendship in many regions, and at ALATi, we believe that friendship and good food is a perfect combination. ALATi combines high-quality ingredients, an open kitchen and a relaxed atmosphere in a casual yet stylish setting.”
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ALATi is located on the lobby floor of Siam Kempinski Hotel Bangkok and opens daily for an à la carte lunch from 12:00 to 14:30 anddinner from 18:30 to 22:30.
 
Tel:+662 162 9000 or email alati.siambangkok@kempinski.com.

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World’s first ‘Kimura Don’ opens at Siam Paragon
 
Japanese restaurant Kimura Don headed by world-famous sushi chef Koji Kimura, whose Sushi Kimura restaurant in Tokyo has achieved two Michelin Stars for five consecutive years, has launched the first branch of Kimura Don on the 4th floor of Siam Paragon.

Chef Koji has revolutionised the sushi industry by proving that the most delicious sushi is no longer necessarily sushi that emphasises the freshness of the ingredients.
 
Sushi that has been cured or marinated with various types of fish appropriate to the season can bring the most delicious taste of each type of fish into a perfect balance of flavour. Chef Kimura has successfully developed the method of curing fish and has earned himself the honorary title ‘Father of Aged Sushi.’ He will still be using his famous sushi techniques at Kimura Don to cook premium imported ingredients from sources such as Japan and Norway, ensuring tastes and textures of super-premium quality.
 
Prices start from Baht 285++ Baht.
Tel. 02-6109611-12 , 097-0569228
or email kimura.pg@bigfathen.com

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SURF by Seafood Express

SURF by Seafood Express started as a Delivery Premium seafood more than four years ago but has now become a restaurant serving fresh seafood such as Canadian Lobster, Sri Lanka Prawn, Large Crab from and Oysters from Surat Thani.
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Open : 10:00 -22:00 (Closed on Wednesday)
Tel: 095-778-9000
Delivery Line: @seafoodexpress

www.theseafoodexpress.com
FB : theseafoodexpress / FB : SURFseafoodrestaurant

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New on the scene- Blue by Alain Ducasse and CPS Coffee

11/2/2020

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Extraordinary Michelin Experience
Chef Alain Ducasse, one of the world’s most decorated chefs, has opened his first restaurant in Bangkok at ICONSIAM. ‘Blue by Alain Ducasse’ offers a contemporary French menu in a magnificent setting with inspiring views. Blue’s opening menu includes ‘Sea Scallops from Hokkaido, Herbs and Salad, Truffled Vinaigrette’ (1,150++ baht), ’Blue Crab, Tomato Water Gelée, and Gold Caviar’ (1,950++ baht) and ‘Grilled Lobster, Savoy Cabbage, and Gala Apple’ (2,250++ baht). Open for lunch noon-2pm, dinner from 6:30pm, last orders at 9pm.

tel: 02-005-9412
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enquiries@blue-alainducasse.com 
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Fashionable coffee lovers meeting spot
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CPS Coffee, the edgy design coffee bar serving a savoury and sweet bakery menu, introduces its third branch at Central Festival Eastville in a modern yet luxurious ambience, ideal for young male and female fashionista. The menu includes intense Copper Stout and tropical Amber Ale coffees, sandwich croissants and soft baked cookies, and a selection of delicious aromatic teas. Moreover, CPS Coffee is environmentally conscious and uses biodegradable packaging.

www.facebook.com/CPS Coffee
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Jamie Oliver Group launches new dining concept in Bangkok

4/2/2020

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Jamie Oliver’s international restaurant business has launched an all-day dining concept - Jamie Oliver Kitchen – featuring food from a diverse menu that celebrates the famous British chef’s culinary journey over the past 20 years.
 
Jamie Oliver Kitchen in Bangkok has a contemporary feel, with key features that will include a welcoming open kitchen, flexible seating with both larger tables for sharing and soft seating areas to lounge in. The decor also echoes the fabrics and glassware native to Thailand.
 
Whether it’s a casual lunch, a quiet coffee, drinks with friends, a simple supper, or a selection of sharing dishes or full-on dinner, the restaurant covers all the bases with a host of enticing, tempting dishes, using only the best ingredients.
 
Menus tap into the best of Jamie Oliver, and offer dishes that have been adapted to local tastes, allowing the menu to evolve alongside changing consumer desires.​
Jamie Oliver said: “Over the past 20 years, I have travelled around the world to discover exciting flavour combinations, picking up incredible influences along the way. The new restaurant brings those inspirations to life and serve some of my absolute all-time favourites.”
 
Located at Siam Discovery, Jamie Oliver Kitchen Bangkok is operated by franchise partner HPL and joint venture partner Siam Piwat. This site was previously Jamie’s Italian.
 
“We have loved serving our guests under the Jamie’s Italian banner for the past three years and are now really excited to be introducing this brand new concept to Bangkok,” said General Manager Sarah Smith.
 
Dishes using local inspiration include a soft shell crab burger with a green papaya salad and Sriracha mayo created specifically for the Bangkok restaurant, and a low and slow short rib cooked in massaman spices.
 
Other menu highlights include Salmon fishcakes, featuring lemongrass and ginger served with a chilli dipping sauce or Chicken skewers with a spiced peanut sauce; slipper-shaped pizzas including the locally inspired seafood Tom Yum pizza featuring tomatoes, prawns, mussels, clams, squid and mozzarella cheese, served with scissors for easy sharing; a range of salads for those looking for healthier options including a Seafood and noodle salad, a prawn, salmon and octopus seafood skewer with a crunchy vegetable noodle salad.
 
The sweet dishes have everything from a Roasted pineapple and coconut panna cotta to a zesty Lemon curd bar with a buttery biscuit base, raspberries and pistachios. The beverage menu includes a wine list curated by Sarah Smith the General Manager, to offer old-world classics, new-world favourites and a few quirky labels for those looking to try something new. A range of craft-beers and ciders, cold-press juices from local artisan juicers, MeJuice Press and Italian roasted coffee ensure something for everyone.
 
Head Chef is Alex Barman, www.jamieoliverkitchen-th.com
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New on the scene of december

9/12/2019

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A True Nightlight Gem

Tango Tonight Group is proud to present Crimson Room, a hidden gem in Langsuan inspired by the Roaring Twenties after World War I. With luxurious design in the Great Gatsby style, the stadium-style seats and crafted centre stage reveal stunning jazz performances Wednesday to Saturday and live DJs, creating a one-of-a-kind hangout spot, offering great cocktails and a well-curated selection of wines.
tel: 062 259 252
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Top of the World Lunch

Mahanakhon Bangkok SkyBar, Thailand’s highest modern brasserie and bar in the heart of Sathorn, is now open for lunch with signature dishes starting at 850 baht net. Starters include Cured Norwegian Salmon and Grilled Naan Province Pork Jowl while signature mains include Grilled Pork Loin and Seared Andaman Seabass. All two-course meals include coffee or tea. There’s a new signature drink collection as well. Open daily 11.00 - 15.00hrs and 17.00 - 01.00hrs.
tel: 02 677 8722
www.mahanakhonbangkokskybar.com
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Michelin-starred Excellence

Shun by Yanagiya has opened at Donki Mall in Thonglor. The omakase sumiyaki restaurant is the first overseas venture by Yanagiya, the 73-year old 2 Michelin-starred restaurant in Mizunami. Current menu highlights include Tebasaki, Japanese style free-range chicken wings, Uzura, lightly smoked miniature free-range quails eggs, thinly sliced Wagyu, or Unadon, Yanagiya’s signature dish of farmed Anguilla Japonica eels. Plus a selection of rare sake, old-world wines and creative cocktails.
tel: 097 854 2222
info@shunbyyanagiya.com
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Meet the Chef:  Mr Narupon Wongthitivong Executive Sous Chef

26/11/2019

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Chef in focus
Mr Narupon Wongthitivong (Pek)
Excecutive Sous Chef of Escape Bangkok, Roof top bar & Restaurant.
Graduated in Communications Arts, Advertising Bangkok University. Continued studying in London and also worked part time in the kitchen of Thai Rice Restaurant. Graduated with a cuisine diploma at Le Cordon Bleu, London.

​ESCAPE BANGKOK: EMQUARTIER, BUILDING B, 5TH FLOOR.
OPENING HOUR: EVERYDAY 5pm – midnight. Email: Reservations@escape-bangkok.com
Tel: 02 003 6000 Facebook: @EscapeBangkok Instagram: @escapebangkok
Website: http://www.escape-bangkok.com

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Beautiful Restaurants

31/10/2019

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In this monthly column, The BigChilli celebrates restaurants in Thailand that excel in their design as well as their cuisine. Dining in beautiful surroundings is regarded by many as a key element in their choice of restaurant for lunch or dinner.

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It sets and maintains the mood for a memorable dining experience – and is often the main reason for a return visit. The purpose of this photo feature is therefore to pay homage to those owners who have invested in creating a Beautiful Restaurant for the pleasure of Bangkok’s diners.
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Karmakamet Diner

This true gem is hidden behind the Emporium in Soi Methinivet, Sukhumvit 24. It’s a charming little rustic abode filled with luscious greens and aromatic scents. Karmakamet does not only do food, but they also sell their own brand of natural aromatic products. The big glass windows open your line of sight to the restaurant’s charismatic garden in the back. Here it’s so easy to forget you’re in the very heart of Bangkok.
 
30 1 Sukhumvit Rd, Khlong Tan, Khlong Toei, Bangkok 10110.
Tel 02 262 0700
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Wang Hing Hoi

Wang Hing Hoi, or the ‘Palace of Fireflies’ manages to be both spectacular and different. Enter the restaurant between two large beautifully crafted wooden walls led by a pathway and admire artworks based on the theme of the four elements of astrology - fire, earth, air and water- from various famous artists in the ‘Grow Museum’ and finally, dine in the exquisitely decorated dining area while enjoying views of the forest and fireflies in the restaurant’s garden.
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Bang Kapi, Huai Khwang, Bangkok 10310. Tel: 091 979 6226
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MEET THE CHEF- MR. TESIT AMATYAKUL EXECUTIVE SOUS CHEF

8/10/2019

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Chef in focus: Khun Tesit Amatyakul (Mont) is currently the Executive Sous Chef for Flamenco Bangkok. With him helming the kitchen, Flamenco is not just an ordinary bar with the usual food one expects. Chef Mont delivers a gourmet dining experience that uplifts your spirit. Chef Mont began as a dishwasher during his study days in Sydney, Australia. Through sheer commitment, passion and the support of his mentors, he perfected his culinary skills across different restaurants spanning a decade. He relocated back to his homeland and was the opening team for Flamenco.

FLAMENCO BANGKOK : Emquartier, Building A, Helix dining 9th Floor.
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Opening hours: Everyday 6:00 pm. – 12:00 am. Email: Reservations@flamenco-bangkok.com
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Tel: 02-003-6006 Facebook: @flamencobkk / Instagram: @flamencobangkok
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Why cooking as a career?
Just love it
Two biggest influences on your career?
My wife / My first chef
Best early kitchen experience?
Hard to say which one is the best as I’ve learnt different things from different kitchens
Worst kitchen experience?
None so far
Best meal you’ve ever had?
Wild caught lobster sashimi
What’s your cooking philosophy?
Fresh is always better
What’s your signature dish?
Come and try at Flamenco Bangkok
Favorite cookbook?
French Laundry by Dan Hong
Most difficult ingredient to cook with?
Intestine
How do you keep in touch with the latest food trends?
Online Social Media
Have you ever created an entirely new dish?
Yes, Of course
Greatest achievement to date?
To run the kitchen of the biggest club in Australia
Famous people you’ve cooked for.
Australian governor
Who would you like to cook for?
My parents
Utensils you can’t do without?
Knife / Sauce pan / Chopping board
Most influential chef?
My uncle
Music you listen to while cooking?
I prefer no music but a couple glasses of good wine will do
Best advice you’ve ever received?
A chef must think like a SCIENTIST, Organize like an ACCOUNTANT, move like a TRACK STAR, plate like an ARTIST and cook like a GRANDMA
What’s your favourite dish to cook for yourself?
Grilled Lamb
Favourite dish cooked by someone else?
Any dishes with passion
Which restaurant above all others would you like to work for?
Could be any restaurant with a good teamwork and great communication between FOH and BOH (front of house & back of house)
If you weren’t a chef, what would you be?
A food critic
What’s next for you?
Don’t know yet, I’m just cooking
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