From the whimsical world of the beloved cheeky bird to the very first time in the heart of Bangkok city, Warbie invites everyone to his Garden at Hyatt Regency Bangkok Sukhumvit, spreading happiness and joy with every bite of specially crafted afternoon treats.
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Warbie, the mischievous little bird created by renowned Thai artist Arut Tantasirin, first came to life in 2008 through the short animation film "Cheez...z". Since then, Warbie has become a symbol of relatable charm and playful antics, captivating audiences of all ages. With his signature side-eye and mischievous demeanor, Warbie promises endless laughter and heartwarming moments for guests.

Dive into the innovative yet traditional realm of Thai cuisine with the unveiling of KWANN Restaurant. The latest addition to the esteemed Kingston Hotels Group, KWANN promises to redefine gastronomic experiences for locals and discerning travelers in a stylish yet laid-back, casual fine dining setup. Set amidst a haven of calm among Bangkok’s vivid tapestry, NYSA Hotel Bangkok at Soi Sukhumvit 13, KWANN is set to revolutionize contemporary Thai cuisine in Bangkok, thanks to culinary trailblazers, Michelin-starred Chef Joe – Napol Jantraget, and Chef Sept - Jirapat from NAWA Thai Cuisine.

Culinary Experience

KWANN’s ethos is a delicate fusion where heritage meets contemporary treatment and highlights the finest Thai local products, offering a sumptuous array of dishes that seamlessly blend tradition and modernity as live fire, charcoal, and smoking techniques breathe life into every dish. From reimagined classics to daring creations, each plate tells a story infused with Thai soul, bringing back the basics of Thai cooking style and old recipes. All compiled in a delightful, fun, and lively menu that is rich in food with soul from glowing  coal.
 
Offering an à la carte and a Chef’s choice tasting menu, KWANN’s dishes combine ingredients in skillful ways that create memorable flavor profiles and follow the Thai tradition of food sharing as a form of giving. Must-try dishes include Crab Beignets served with a well-balanced Southern Curry Sauce and accompanied by betel leaf. For starters, Roasted Thai Wagyu Beef Tongue Nam Tok Style Salad, tossed with fresh herbs and toasted rice, offers a harmonious balance of textures and tastes. From the grill, Kwann’s Style Roasted Duck served with in-house hoisin sauce and seasonal accompaniments featuring succulent smoked. Available in both half and full portions, this dish will take guests on a journey through the vibrant spices of Thailand. Nam Prik Ta Deang Hed Yang (Spicy Grilled Mushroom Relish), a fiery grilled mushroom relish accompanied by seasonal fruits and vegetables. To close on a high note, KWANN’s Khanom Mor Gaeng Basque Cheesecake with Smoked Coconut Ice Cream, a dessert that tells a story of flavor and texture by combining traditional Thai ingredients with indulgent richness.
 
The experience is complemented by a carefully selected beverage offering, including homemade fermentations, a smoked cocktails trolley where guests can choose their favorite smoke flavor and technique that will be infused in a delicious concoction, local sato rice beers, and a volcanic wine list.

Italian Renaissance art is widely recognized and appreciated around the world, but the importance of its artistic workshops or botteghe is often underestimated.  The bottega was a cooperative venture for producing the commissions of wealthy patrons or institutional clients.  It physically resembled a typical artist’s workshop, but was also a functioning shop where finished products were displayed. 

A bottega was established by a master artist or maestro dell’arte who accepted and trained young apprentices or garzoni for periods of several months to many years.  The garzoni performed menial tasks until they proved themselves talented enough to learn the art of their master by copying and collaborating on his works.  This system increased a master’s productivity and also resulted in the preservation and transfer of skills to the next generation of artists. 
This tradition was clearly in the mind of Luca Appino, a chef and entrepreneur from the Piemonte region of Italy, when he established La Bottega di Luca, an upscale Italian grocer that later morphed into his well-loved casual fine dining venue.  Over its 14-year history, La Bottega has seen hundreds of recipes created and products transformed by various chefs.  Marco Avesani, who is from Verona, recently became the latest Head Chef entrusted with building on this tradition of excellence.

The third post Covid19 lunch was yet another great success.  Generous and unflappable host Dave Hallam and Chef K. Duandern made this a truly enjoyable lunch for the 19 gourmands attending this venue now for a sixth time.  

With a refreshing white wine as aperitif, Terlan Winkl Sauvignon Blanc 2018 (Terlano, Italy) commended by wine spokesman Jake Meerman, diners devoured the cold cuts and anchovies with relish (food spokesman Jim Morrison was very impressed) before assembling at the long table for the first course of a Terrine of Pork, Duck & Foie Gras.  

This was a hearty start to the meal and I was grateful that the terrine had not been encased in Melton Mowbray style hot water crust pastry.  

Accompanying this we found Terlan Gewürztraminer 2018 (Terlano, Italy), an excellent full bodied dry wine from Alto Adige which did not attract as many compliments as I thought it deserved.  Jake, a red-blooded non-PC Aussie, went so far as to say with tongue in cheek it was a girl’s wine.
The next dish demonstrated Chef Duandern’s skills in abundance.  This was beautifully cooked Brittany Cod, tomato and cardamom; the fish was a huge chunk of tasty cod with bok choy and a delicate sauce. ​

After three months of abstinence we resumed B&B lunches of course at Chesa, home for the Club, and it turned out to be a great homecoming. 

Though numbers were restricted to acknowledge that social distancing is still in force, 16 gourmands assembled to dine and wine in style.  

Our aperitif, Alma Cuvée Franciacorta Brut Bellavista NV (Brecia, Italy), is set to become a Club favourite; one-third the cost of a Champagne, it is a delicious, predominantly Chardonnay sparkler with an elegant, lush mouth feel and earned compliments from Danny Arn, wine spokesman and white wine aficiando.   

Dining commenced with an amuse bouche, an Irish oyster enhanced with Whitcraft-style relish, presented on a golden mat.

It was followed by a colourful and tasty dish, White Shrimp Bolognaise topped with Slow Cooked Pork Belly and Grilled Pacific Scallop, found by food spokesman John MacTaggart to be excellent, with the pork having been slow cooked for 18 hours.  

With this came Neudorf Sauvignon Blanc 2017 (Nelson, NZ), a very typical NZ SB, and said by a Vivino critic to be “very crisp and clean. Apples and lime come through on the [sic] pallets”.  Our bottles arrived in a carton and were enjoyed especially by Danny.

Innovating your offers and changing the way one operates are key elements in this challenging time globally, most notably for the restaurant industry. R-HAAN has done it once again by launching a ‘Ready to Cook’ delivery service.

R-HAAN and renowned Chef Chumpol Jangprai has prepared a repertoire of Thai dishes. All the required ingredients are packed in a special box for everyone to enjoy cooking at home. The box comes with a cooking manual too. With one quick scan of the QR code, everyone at home can watch a cooking video of Chef Chumpol himself. He will go through the vital steps to prepare the dish, from wok to plate.

If R-HAAN is not a familiar name to you, let us recap briefly. 

R-HAAN is a fine dining establishment founded by Khun “Todd” Piti Bhirom Bhakdi and Chef Chumpol Jangprai. As a dynamic duo, they advocate the wisdom of Thai cuisine under the concept ‘Nai Nam Mee Pla, Nai Na Mee Khao’. There are fishes in the water and rice in the fields, a saying that speaks to the great abundance and fertility of the Thai kingdom. R-HAAN is a 2-star Michelin restaurant as well.

In the early 1950s some members of the wine industry in Adelaide commenced the cheerful habit of lunching on Fridays. Most would bring a bottle of wine masked in a paper bag for the comments of their peers. Comments were some times more hilarious than accurate. They met informally at the Imperial Hotel and, on 1st April, 1954, the first official meeting of The Foundation Club, later to become known as Beefsteak & Burgundy. 

Today, the organisation currently has nearly 200 chapters (155 in Australia and about 20 are in Asia). In 2002, a few friends led by Robert Jenkins decided to seek support from Adelaide HQ for Bangkok to form its own B&B Chapter. Those friends, including Peter Williams, Brad McElroy, and Graham Storah, were often to be found in The Blue Barbeque, Sukhumvit Soi 33 (sadly long since closed).

Currently, President Tom Whitcraft, Winemaster Thomas Boedinger, and Foodmaster Thomas Nowak arrange a lunch to be held on each first Tuesday of the month unless an unavoidable incident such as Covid-19 causes a lunch to be skipped. 15 to 20 diners sit down to a set lunch normally featuring red meat and at least four different wines and held at a venue willing to waive corkage. Members pay an annual membership fee and special price; guests pay a little more. The Club provides the wine at cost and members take it in turn to compliment or very occasionally disparage the food and wine.