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

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

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.”

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

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 

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

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

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.

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

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

Why cooking as a career?
I like art and eating. Every time that I have a chance to cook it’s like making an art work so I'm happy and enjoy doing it.
Two biggest influences on your career?
First one is happiness and satisfaction of people who have eaten my food. The second is the requirement of different customers.
Best early kitchen experience?
There was one day when the restaurant was full and several of my colleagues were absent through illness, so I had so many other things to do. Normally everybody has their own station but on that day everyone switched positions. We looked at each other and instantly understood what to do, and how to help out. At the end of that day I truly understood the word TEAM!!
Best meal you’ve ever had?
Instant noodles by my mother. Every time I’m at home, I lie on her lap and tell her tell her: “I want to eat instant noodles with little water and three eggs.” I think many people feel like me – Mum cooks it’s always delicious.
What’s your signature dish?
Grill pork rib burger, homemade bun burger, Pork ribs
 that have a specific preparation - marinade the sauce for 24 hours, sous-vide for another 24 hours, and then pull off the bones.Finally put it on the grill and apply the sauce over and over again. Eat with crispy bacon, cheese and fried egg (this is not on sale yet – be patient.)

why cooking as a career?
cooking everyone can…. At Home …! but if you already make decision that is what you like.. you have to be clear that this profession will take you away from many moment important I’m your life …but will give you other memorable ones…do it .. two biggest influences on you career?
Can name three?
My family –the sea –the land
Best early kitchen experience?
Working in a farm rural hotel house in the Catalan Pyrenees ..
Worst kitchen experience?
When I was trainee it’s still in my memories, but it’s just one of the steps on your career to get here….
Best meal you’ve ever had?
Many, but the best one … Caldoso rice of Lobster Palma de Mallorca