The BigChilli Features - The BigChilli

Meet the Chef: Mr Patraphon ‘Tony’ Rareongjai- Executive Chef

18/2/2019

■ Mr Patraphon ‘Tony’ Rareongjai - Executive Chef, Novotel ibis Styles Bangkok Sukhumvit 4 and RedSquare Rooftop Bar
Chef Tony’s background includes seven years working at popular grill restaurants in New York,and he was also part of the opening team of the renowned Tables restaurant at Grand Hyatt Erawan Bangkok, so when it comes to creating comfort food classics, whether Thai or international, he’s got plenty of experience to mine for delicious results. He graduated from School Department of Health and Mental Hygiene New York Certificated in Food Protection

Nothing beats Crayfish, says Kerry Zhao

15/2/2019

What brings a Shanghai F&B expert here to start his Bangkok career ?
I’m Restaurant Marketing Consultant, My base is Shanghai but after celebrating my 30s birthday in Bangkok, I decided to start my own Bangkok career. Because I love the city and the work I’m doing here.

So what was your first job?
Some nine years ago, I started my first job at Shanghai Crowne Hotel as the Sales & Marketing Coordinator, but not long after I realized that I had more passion for F&B. I love delicious food, and decided to try out as many good restaurants worldwide as possible. I also discovered the joy of introducing people to share the same dining experience. Before working for myself as a restaurant marketing consultant, I mainly worked for the some international restaurants in Shanghai.

Your experience is indeed international, right?
Yes, I am a real foodie but also a travel addict. Almost every month I travel overseas – to America, Europe or South Asia. I have also helped some restaurants in Europe to attract more Chinese customers. Now it’s time for Bangkok.

What’re the restaurants you are working with?
For now I work for Treasure Beef Shabu at RCA and Chubby Crayfish Sichuan Restaurant at The Up Rama 3, we serve around 20 kinds of beef there, 6 kinds of shabu soup including traditional and spicy, also we serve 6 kinds of Crayfish dishes there.

Chubby Crayfish Sichuan Restaurant at The Up Rama 3, it is the only crayfish restaurant in Bangkok, it brings 16 flavors of crayfish, MaLa (Spicy) is one of the most popular. But not only Crayfish, Chubby also serve traditional Sichuan food and some traditional non spicy Chinese food. Probably in March , we will open anther Chubby Crayfish Sichuan Restaurant at Huai Khwang area, and more in the future.

How popular is Crayfish?
Crayfish is China's favorite dish, according to a report by the China Cuisine Association. Crayfish is called "little lobster" in Chinese, and was the most popular based on a list of the top 10 most-ordered dishes on Chinese consumer app Dianping. It appeals to the culture of the ‘Late Dinner’, usually referred to as supper in the West. The dish is believed to help improve social interaction, with customers wearing gloves to peel the crayfish to enjoy this freshwater delicacy.

If you are in China and ask a local for a late night food suggestion, the first recommended course will be crayfish. Shanghai does not eat much spicy food, but when they pass a crawfish restaurant, they have to try really hard to stop themselves from drooling.

One day, I hope we also can find crayfish everywhere in Thailand, not only at Treasure and Chubby.

FIVE ROMANTIC RESTAURANTS FOR A LOVE-FILLED VALENTINE’S DAY

11/2/2019

Make this Valentine’s Day a love-filled one with a special dinner plan which promises to raise your romance meter up high with an incredible meal and a romantic atmosphere. Here are five restaurants UnionPay, the best payment companion, recommends for a Valentine’s Day special.

1. Cuisine de Garden Nature
This ‘Casual Fine Dining’ style restaurant is a go-to choice for a gorgeous Valentine dinner. Cuisine de Garden Nature will bring you a romantic night amidst the natural atmosphere of unique modern garden décor. Start the meal with an ‘Amuse-bouche’ appetizer that presents the Bergamot flavor in bite-sized portion, creating different feelings with each taste. Don’t miss the signature menus ‘The Nest’, crispy rice noodles and stir-fried chicken with Shiitake mushrooms topped with sous-vided onsen-egg, offering the unique natural touch. Bring your loved one and pay with UnionPay card to get 30% discount for The Nest menu.

2. TORO
For couples looking for a chilled vibe to enjoy the food and the cocktails with nice music, UnionPay recommends TORO, a premium tapas bar in the heart of Thonglor. The restaurant brings the finest ingredients from around the world and perfectly blends them into each dish. Try their ‘Hamachi Crudo’, Hamachi fish in sesame cream sauce served with dried fish maw and sea grapes seaweed, and Guanciale, smoked pork jowl with sweet and sour mango sauce and Italian fish sauce served with fried baby shrimp. Get a 10% discount on all food menus when paying with UnionPay card.

PURE FLAVORS, CULINARY TRADITIONS AND COMPANIONSHIP DISTINGUISH ROSEWOOD PHUKET DINING

31/1/2019

Simple, classic recipes with premium ingredients, idyllic beachfront surrounds, and the warm and welcoming atmosphere that comes when friends and family gather, all define dining at the newly opened Rosewood Phuket.

Four distinct venues offer authentic culinary experiences that create a social center for the island community and a must-try dining destination for island visitors.

With an unwavering focus that never compromises on quality, Director of Food and Beverage Giovanni Palmaccio oversees each culinary journey at Rosewood Phuket. An Italian national and culinary aficionado with a passion for wine, cocktails and cigars, Giovanni has more than 15 years’ experience in luxury hospitality across Europe and Asia.

“Extensive research into the origins of the recipes, and the curation of experiential-driven dining concepts, went into each of our distinctive restaurants,” says Giovanni. “Our chefs have learned firsthand how the older generations cooked and they appreciate the simple culinary pleasures centered around the kitchen in the traditional family home. Each of our venues offers the natural, flowing interaction between the host and their guests that is at the very heart of the best dining experiences across all cultures.”

Ta Khai

At Ta Khai, the stand-alone Thai seafood restaurant opening December 1, guests will experience a glimpse of traditional island life still enjoyed in pockets of Phuket, in a small rustic fisherman’s village setting comprised of weathered houses and pavilions created from repurposed timber and other materials.

In addition to an indoor space, two open-sided pavilions will feature communal tables with barbecue prepared and served in Thai family style for small groups. Lounge seating will be scattered around open kitchens and live cooking stations, to allow guests to closely observe delicious, aromatic dishes being freshly prepared just as they would be in a local fisherman’s home. Ta Khai, which means “fishing net” in Thai, will offer a menu planned around the local fishermen's daily catch to ensure that only the freshest seafood appears on the tables. The charming site will include a kitchen-to-table herb and vegetable garden and live fish pond inspired by local seafood markets.

The authentic Thai dishes such as Poh Pia Sod (fresh Phuket spring rolls with prawns, jicama, bean sprouts, chili and tamarind dip), Moo Hong – Soy (braised pork with black pepper and garlic) and Khanom Tuay (steamed pandanus and coconut milk custard), will be prepared by the restaurant's Thai chef couple “Nun” Rotkaew and Sangchan “Yai” Suttitummanon. Having first met over a shared passion for authentic Southern Thai cooking, they have honed their culinary skills over a 30-year union, including running popular Thai food stalls to an acclaimed seafood restaurant.

The Andaman Sea view at Ta Khai, from beneath the shade of an ancient and sacred ficus tree, will be the perfect place to enjoy locally inspired, aged claypot cocktails such as Galangal Negroni Gin, Tom Yum Moscow Mule Vodka and Sweet Basil Mojito. Each will be a special blend of spirits and Thai herbs pre-mixed into cocktails and kept for six months in large clay pots to infuse flavors unlike any savored before.

Red Sauce

Red Sauce, Rosewood Phuket’s Italian restaurant, is fittingly named after the fundamental mother sauce of Italian cuisine. In addition to indoor seating, an open-sided terrace overlooks the serene swimming pool and offers stunning Emerald Bay vistas. At the large central open kitchen, guests can gather with friends and family as is customary in Italian households and interact with the chefs and their team while enjoying a coffee and cake, an early evening aperitif or culinary creation.

Italian-born executive chef Luca De Negri expresses his passion for Italian cooking traditions and classical flavors in a menu of tantalizing dishes using imported prime cuts and locally sourced and naturally grown ingredients. Guests can start the day with an energizing breakfast, including à la carte items and selections from live cooking stations, enjoy a relaxed lunch with a choice of light and simple flavors such as Panzanella Salad with Seared Tuna, Speck and Stracchino Piadina, Arugula and Pachino Tomatoes, and Straciatella Pizza, or savor a dinner of authentic dishes such as Sea Bass Crudo Bistecca Fiorentina served for two and Roasted Free Range Half-Chicken.

Evenings at Red Sauce can begin the traditional way with the full experience of Italian vermouth, with three varieties -- bianco, dry and red – presented on a board and served with authentic Italian light bites. The sommelier will open a good bottle of wine for tasting with a quality cheese accompaniment served around an interactive wine counter, providing the opportunity for guests to converse and enjoy each other's company over a glass of wine served by the glass or carafe.

New on the scene: Mikkeller Ari bar and the long-awaited restaurant-inside-an-airplane at Chang Chui

28/1/2019

Second Mikkeller bar opens on Soi Ari

Mikkeller, an international ‘Gypsy Brewer’ based in Denmark, has opened its second bar in Bangkok – complete with a unique Thai twist!

Mikkeller Ari is offering 20 taps showcasing a rotating selection of Mikkeller beers, alongside its most popular Asian and Thai craft beers, plus beers in bottles and cans, craft spirits and cocktails.

The bar also offers a selection of its take on some favourite Thai dishes, as well as regional offerings from around Thailand.

In 2006, the founder of Mikkeller was a maths and physics teacher who started experimenting with hops, malt and yeast back home in his kitchen in Copenhagen. Today Mikkel Borg Bjergsø exports his micro brewed beer to 40 different countries.

Location: 68/1 Soi AriSamphan1, Phaholyothin Rd., Phayathai, Phayathai, Bangkok 10400, Tel: 02-101-4962
Open: Mon - Thur 5:00 -11:00 PM,
Fri - Sat 5:00 -12:00 AM, Sun 5:00 - 10:00 PM

Take off for the airplane restaurant

After a few hiccups, the long-awaited restaurant-inside-an-airplane at Chang Chui

Creative Space has finally opened. Known as Na-Oh, this curious venue has an equally curious theme – that of a Noah’s Ark depicted in the Bible that transports survivors of a world in ruins to safety. The cuisine is all about what we may eating in the future, though there will be regular menu updates.

The project is weird and highly gimmicky, with odd decorations and strange interior, but it does offer a new kind of dining experience.

Address: Chang Chui 460/8 Sirindhorn Road, Bang Phlat, Bangkok 10700 Parking (Available)
Open Hours 6pm - 11pm (Close on Wednesday)
Tell: 02-007-7070, 088-612-218
Email: Hello@na-ohbangkok.com

Meet the Chef: Arnold Marcella

11/1/2019

Arnold Marcella- The Chef / Beverage Director

Why cooking as a career?
There’s a mysterious sense of theatre that has attracted me to this industry, but ultimately, it’s the human connection and instant gratification. The moments when you see customers smile, or find themselves reminded of a childhood moment – this is what brought me into the kitchen and keeps me cooking.

Two biggest influences on your career?
My mother without a doubt. I grew up in a house where we cooked and ate as a family every day. It was incredibly important to my development. Paul Liebrandt was also important. We worked together for many years, so he has influenced how I view food, cook, and work.

Best early kitchen experience?
Working in a small mountain town called Squaw Valley in California. It was simple, honest cooking free from social media, online reviews, and superficial values. We worked with local farmers and amazing fresh product. The flavors were heartfelt, simple, and thoughtful.

Worst kitchen experience?
Brunch service, all of them everywhere. Customers tend to be demanding, impatient, rude, drunk, and/or hungover from an indulgent Saturday night out.

Best meal you’ve ever had?
Breakfast at Tsukiji market in Japan, early winter. Sitting down with market workers, eating fresh fish, miso soup, and hot bowl of rice covered in Uni; yes please.

Dish of the Month, inspired by Chef Nakorn Bududon

7/1/2019

Pranburi Pineapple Basted BBQ Pork Ribs

Chef in focus: Mr. Nakorn Bududon

Born and bred in Thailand, Chef Nakorn has a strong background in both Thai and Chinese cookery. Over the past 25 years he's plied his craft and artistry in a series of five-star hotels and resorts in Thailand and overseas.

Among others he was: Chef at Chang Restaurant, Yenji, China; Demi Chef at The Palazzo Bangkok Hotel; Demi Chef de Partie at Sofitel Bangkok Sukhumvit Hotel, Thai Chef at Four Seasons Amman, Jordan, and; Sous Chef at Sheraton Hua Hin Resort & Spa.

In his current role as Senior Sous Chef at Sheraton Hua Hin Pranburi Villas, Chef Nakorn oversees both Dalah modern Asian cuisine restaurant and local produce-inspired Luna La Pran Restaurant & Bar.

Skills & Expertise: Classic and creative Thai and Chinese food; meticulousness, cleanliness, creativity, leadership; team spirit.

Restaurant & Hotel Address: Luna La Pran Restaurant

Open daily from 11:00 AM. - 11.00 PM.
Sheraton Hua Hin Pranburl Villas, 9/22 Moo 5, Pak Nam Pran, Pranburl, Prachuab Khiri Khan, 77220, Thailand
T: +66 (0)32 909 900 ext. 3135
www.marriott.com/HHQPS
www.facebook.com/LunalapranRestaurant

bangkok's favorite italian restaurants

28/12/2018

From knock-out pizzas up to Neapolitan standards to the stuff Mama used to make, The BigChilli rounds up some of the best Italian spots in the city

La Tavola & Wine Bar
IT’S all about sharing at the casual Italian La Tavola & Wine Bar at Renaissance Bangkok Ratchaprasong Hotel, where the chef’s passion for home-made pasta and the light wood-tone interior make newcomers feel warm and cosy. The open as will the beverages from the excellent Wine Bar.

Renaissance Bangkok Ratchaprasong, 518/1 Ploenchit Road, Bangkok 10330
02-125-5020.
renaissance-hotels.marriott.com

Mozza by Cocotte
PART of The Kitchen Group's ever-growing repertoire of eateries in Bangkok, Mozza takes its name from a staple in any Italian kitchen: Mozzarella. Expect to fi nd all things cheesy and don’t miss the Salmon Tartare (420++ baht) nor the Carpi Salerno pizza (760++ baht), the stuff your Italian dreams are made of. Their tagline is “La Cucina di Mama”, meaning mum’s kitchen. Is there anything better than that?

EmQuartier, 693 Sukhumvit Road, Bangkok 10110
097 004 0072.
mozza-bangkok.com

La Scala
BOASTING an impressive contemporary and elegant design, La Scala’s beautiful poolside setting is complemented by an open kitchen serving up sublime dishes from a well-thought menu that shows there’s more to Italian fare than meets the eye.

The Sukhothai Bangkok, 13/3 South Sathorn Road, Bangkok 10120
02 344 8888 ext 8654.
sukhothai.com/

Lola by Cocotte
IF Mozza presents classic Italian cuisine, his younger sister adds something else to the table. With Instagram-worthy décor and retro meets trendy vibes, Lola is tucked away on Ekkamai 12 and serving up a great mix of American and Italian eats. Go for the sumptuous Amazing Meatballs pasta (320 ++ baht), the name says it all, or stop by on a Sunday and join their famous Brunch Party.

39 Ekkamai Alley Soi 12, Bangkok 10110,
062 208 8828.
lola-bangkok.com

Don Giovanni Restaurant
HEAD to Centara Grand and dig in on Don Giovanni’s trattoriainspired range of signature dishes. Behind the kitchen is seasoned Chef Stefano Zaninelli, with over 30 years of experience working as a professional chef and whose childhood memories were the inspiration behind the new menu. Start with the Wagyu Beef Carpaccio (720++ baht) and save space for their excellent Italian Semolina Creme Brulee (380++ baht).

Centara Grand,1693 Phahonyothin
Road, Bangkok 10900
02 541 1234 ext 4151.
centarahotelsresorts.com/centaragrand

Volti
VOLTI’S menu features timeless Italian favourites. The restaurant’s artfully designed creations are visually pleasing, full of fl avour and can be washed down with a glass of wine from their 150 plus selection. The oozy Burratina Pugliese (460++ baht) is a classic that never disappoints.

Shangri-La Hotel, 89 Soi Wat Suan Plu, New Road,
Bangkok 10500 02 236 7777.
shangri-la.com/bangkok

Terraza
CHEF Roberto honed his skills in rustic Italian cuisine in Sardinia, before gracing the kitchens of some fine dining restaurants throughout Europe. His relocation to Thailand is to our good fortune, and with an outstanding array of classic dishes, Chef Roberto has given Terrazza a menu
worthy of any homeland ristorante.

Pathumwan Princess Hotel, 444 MBK Center, Phayathai Road, Bangkok, 10330
02 216 3700 Ext. 20818.
pprincess.com/bangkok-dining

Mediini
THINK fine dining in a stunning setting on the 35th floor of The Continent at Asok, with an original dash of Asian flavour. This lofty Italian brings together cityscape vistas that are as sweeping as its cuisine and was the 2016 winner of the World Luxury Restaurant Awards for Best Italian Cuisine in Asia. Enough said.

413 Sukhumvit Road, Bangkok 10110
02 686 7000.
thecontinentdining.com

Cuisine de Garden, Chiang Mai, introduces a new look and a new nature-inspired innovative menu by Chef Leelawat ‘Nan’ Mankongtiphan

25/12/2018

Known for its innovative nature-inspired menu, Cuisine de Garden has been dazzling diners with artfully crafted dishes since they opened their first restaurant in Chiang Mai back in 2011.

Combining French and Japanese cooking techniques, together with Thai wisdom and locally sourced ingredients, the award-winning culinary creations of Chef Leelawat ‘Nan’ Mankongtiphan and his team earned the restaurant a well-deserved reputation among local gourmands. In July of 2017 Cuisine de Garden opened a second branch in Bangkok, which garnered unanimous praise and was awarded a Michelin Plate in the 2019 edition of the Michelin Guide Thailand. Now Chef Nan returns to his roots in Chiang Mai, launching a new degustation lunch and dinner menu in the beautifully redesigned garden where it all began.

In 2003 Chef Nan was named one of the kingdom’s Top Ten Molecular Gastronomy Chefs by Iron Chef Thailand, and to this day his creations continue to be full of surprises, challenging all the senses. His dishes are inspired by his travels—both internationally, and to the remote forest villages of northern Thailand where he goes on foraging expeditions. These inspirations come to life in the new lunch and dinner tasting menus now available at the Chiang Mai Cuisine de Garden location. The original restaurant itself has also been remodeled to create a more intimate, chef’s table dining experience, with seating for just 12 persons at lunch and dinner.

The new 12-course lunch (THB 1,290) and 15-course dinner (THB 1,590) menus, which debuted on November 30th, 2018, feature several unique dishes available exclusively at the Chiang Mai location. Highlights from the new tasting menu include: Buttermilk sphere, with finger lime caviar and peppermint leaf; Surat Thani sweet prawn with herb-scented chili paste, pickled organic cucumber, and chive pesto; Clay-baked cremini mushrooms with fresh made tofu, green water meal, and mushroom dashi; Grilled local halloumi cheese with fermented gooseberry, dried mountain kale powder, and gooseberry jus; and Pan-seared smoked trout served with a burnt eggplant purée, seasonal local cress, dehydrated tomato, and green herbs

Meet the Chef: CHOTIPHAT LAISUWAN-Pastry Chef of JW Marriott Hotel Bangkok

18/12/2018

AS the Pastry Chef of JW Marriott Hotel Bangkok, Chef Chotiphat (Gee) Laisuwan brings with him almost a decade of experience in the pastry industry.
Gee first received a degree in Economics, but his passion for the art of pastry steered him into another path. He followed his dream and pursued formal culinary training at The Restaurant School at Walnut Hill College - Philadelphia, USA. His professional culinary career followed soon after at Azie n Main in Philadelphia, where he was pastry chef.
Since 2015, Chef Gee has been an important part of JW Marriott Bangkok’s culinary team.

Why cooking as a career?
I consider that cooking is an art form and I like the feeling that people appreciate your work and what you cook for them.
Two biggest infl uences on your career?
Passion and Positive Attitude
Best early kitchen experience?
When I was at a cooking school in the United States, and the Chef stated right in front of everybody that I was the best guy in his kitchen.
Worst kitchen experience?
When I tried to store five gallons of salad dressing I had just made, and I spilled the whole batch.
Best meal you’ve ever had?
Whatever meal my parents cook for me.
What’s your cooking philosophy?
Respect everything that exists in kitchens.
What’s your signature dish?
Coconut Tiramisu with Mango Sago Coulis and Honeycomb.
Favorite cookbook?
“Chocolate” by Kirsten Tibballs
Most difficult ingredient to cook with?
Chilli Pepper - to make a dessert.
What’s tastier - Italian rice or Thai rice?
Thai Rice - Jasmine Rice

How do you keep in touch with latest food trends?
Reading cookbook, watching food TV programs on the Food Network channel.
Greatest achievement to date?
Winning the Iron Chef Competition
Famous people you’ve cooked for.
Sergio Garcia
Who would you like to cook for?
Gordon Ramsay
Utensils you can’t do without?
Whisk, measuring spoons and spatula.
Most infl uential chef?
Takao IInuma and Kazayuki Mitsui.

Music you listen to while cooking?
I don’t listen to any music while cooking.
Best advice you’ve ever received?
‘What you do every day matters more than what you do once in a while’
What’s your favorite dish to cook for yourself?
Baklava - layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
Favorite dish cooked by someone else?
Truffle Chawanmushi.
Which restaurant above all others would you like to work for?
Bachour Bakery and Bistro
If you weren’t a chef, what would you be?
Interior designer
What’s next for you?
To become a Chocolatier

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