Tatler Off Menu 2025 Concludes Two Exquisite Nights of Culinary Excellence Elevating the “Green Gastronomy” Concept into a Fine Dining Experience at ICONSIAM

29 July 2025 (Bangkok) – ICONSIAM, in collaboration with Tatler Thailand, successfully concluded Tatler Off Menu 2025, its flagship culinary event, marking its second consecutive year with two unforgettable nights of taste and inspiration. Hosted at Suralai Hall, 7th floor, ICONSIAM, the event embraced the theme “Green Gastronomy” and featured over 17 renowned restaurants from Thailand. Each chef curated exclusive menus that reflected the ethos of sustainable dining through the lens of fine dining.
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Green Gastronomy served as the central theme this year, highlighting responsible consumption, sustainable sourcing, and eco-conscious cooking methods—all without compromising on flavor or culinary artistry. More than just an exclusive dining event, Tatler Off Menu 2025 x ICONSIAM exemplified ICONSIAM’s role as a global experiential destination, delivering extraordinary and unexpected experiences that fuse culture, cuisine, and sustainability with sophistication and impact.

In a world increasingly calling for collective responsibility, fine dining may seem far removed from the idea of sustainability. However, Tatler Off Menu 2025 challenged this perception. Through the partnership between ICONSIAM and Tatler Thailand, the event brought together leading chefs from Thailand and beyond to craft off-menu creations—not only groundbreaking in taste but also mindful of the planet. These menus reduced carbon footprints by using seasonal ingredients, adopting low-waste cooking methods, and incorporating innovation to design dining experiences with environmental consciousness at their core.

Over the course of two nights, gourmets and guests experienced exclusive “off-menu” creations from more than 17 celebrated restaurants, including:
● Alex Dilling at Lord Jim's by Chef George Kay
● Aulis Phuket by Chef Charles Wilson
● Blue by Alain Ducasse by Chef Evens López
● Castello di Bellagio by Chef Beam – Kantinan Uttaranak
● GALA Bangkok by Chef TeeToo – Tanatip Dangtongdee
● hom by Chef Ricardo Nunes
● Jaras by Chef Nui – Chalermwut Srivorakul
● POTONG and Khao San Sek by Chef Pam – Pichaya Soontornyanakij
● Khaan by Chef Aom – Sujira Pongmorn
● La Bottega Bangkok by Chef Marco Avesani
● Mat Sa Ya by Chef Panu Suwanakijboriharn
● Ms. Jigger by Chef Davide Calo
● Massilia by Chef Michele Fernando
● Ricci Italian Restaurant and Crudo Bar by Chef Virginia Messina
● R-Haan by Chef Chumpol Jangprai
● Yamazato by Chef Shigeru Hagiwara

The culinary offerings were complemented by signature cocktails from two of Bangkok’s iconic bars—Penthouse Bar + Grill by Park Hyatt Bangkok and Bar Sathorn by W Bangkok—set against the romantic backdrop of the Chao Phraya River, accompanied by live music.

The event’s opening ceremony was graced by Apinya Dolan, Managing Director of Tatler Asia (Thailand), who warmly welcomed guests. She was joined by key partners including Supoj Chaiwatsirikul and Suma Wongphan from ICONSIAM, alongside representatives from major sponsors such as Evian, Thai Beverage, Jagota, Boozia, and Independent Wine & Spirit, all of whom played an essential role in bringing this world-class event to life.

Tatler Off Menu 2025 wasn’t just about creating the finest culinary experiences possible—it was a platform for new thinking around “meaningful dining.” It reaffirmed Tatler’s position as a leader in bringing together fine dining, sustainability, and the luxury lifestyle in one powerful, integrated experience.

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