Imported by Thammachart Seafood, it’s a certified sustainably wild-caught product
Daniel Masters, Executive Chef of The Standard, Bangkok Mahanakhon, has an impressive resume that includes Michelin-starred restaurants in four different countries, which has equipped him with a deep understanding of regional and global trends.
His culinary vision aligns perfectly with The Standard Group’s global reputation for quality, innovation, attention to detail, and fun.
At the 155-room Standard, Bangkok Mahanakhon, chef Daniel oversees The Standard Grill, as well as Tease, a tea room, The Parlor, a social hub, and Sky Beach. the highest rooftop bar in Thailand. He also looks after hotel operations such as banqueting and in-room dining.
His quest for new and interesting culinary ideas becomes apparent this month when he adds Fremantle Octopus to the menu of The Standard Grill.
Imported by Thammachart Seafood, sustainably wild-caught Fremantle Octopus is found only in the pristine waters of the Western Australia coast. It is certified by MSC (Maritime Stewardship Council), which sets standards for sustainable fishing.
“I’m very excited to have Fremantle Octopus on the menu,” says Chef Daniel. “It’s a great product that has a rich, slightly sweet taste that comes from the premium seafood it eats – lobsters, abalone and crayfish. It’s a delicacy relished in Japan and the Mediterranean, cooked sous vide with white wine, thyme and cherry tomatoes then finished on the charcoal grill.
Working in Bangkok with Thammachart Seafood is a guarantee that his seafood products, including Fremantle Octopus, are not only sustainably caught but are also of the highest quality.
“I have a really good relationship with Thammachart Seafood,” says Daniel. “They understand that hotels do not have the same flexibility that restaurants enjoy when it comes to ordering. “Hotels have to plan and forecast their needs a week or more in advance, and that’s not a problem with Thammachart. I can trust they can supply on time.
“What’s more, if for any reason one of their products isn’t 100% perfect, I know it will be replaced without question.”
The Standard Grill has more than 70 items on its menu, almost half of which are seafood. Fremantle Octopus will be available on the hotel’s festive menu and then as a regular a la carte dish.
Before joining The Standard, Chef Daniel was chef de cuisine at Bull and Bear, the signature steakhouse at Waldorf Astoria in Bangkok. He’s also worked at the award-winning Rockpool Group in Australia, The French Laundry, a three-Michelin star French and Californian cuisine restaurant in the US, and Michel Roux’s legendary two Michelin-starred Le Gavroche restaurant in London.