Tucked elegantly on the 9th floor of Emquartier, is Flamenco.

A quaint place with an array of decoration, perfect blend of modern and antique furniture plus a spectrum of vibrant colours, this entire lounge/cocktail bar is indeed a dedication to passionate living.
 
Many people do miss a big element here though, the food is not your ordinary convenient dishes or side dishes for a night out drinking. It goes far beyond that, as the food here is as passionate and celebrates good living. It was a gourmet experience when we visited, and to us, Flamenco is firstly a refined restaurant.
 
Tesit Amatyakul (Mont) is currently the Executive Sous Chef for Flamenco Bangkok. With him helming the kitchen, Flamenco delivers a gourmet dining experience that uplifts your spirit.

Interestingly, Chef Mont began as a dishwasher during his study days in Sydney, Australia. Through sheer commitment, passion and the support of his mentors, he perfected his culinary skills across different restaurants spanning a decade. He relocated back to his homeland and was the opening team for Flamenco. We say that is passion indeed!

IN Bangkok, Sunday is brunch day. The one day for bonding, for rewarding ourselves and for eating what your heart desires. How to make this Champagne Brunch experience even better? Throw in a view and free-flow champagne, of course.
 
And UNO MAS in Centara Grand at CentralWorld does just that!
 
Theirs is not just any view too – it is a commanding panorama of our capital from the 54th floor. Towering from up above, your epicurean Sunday begins...
 
Your dining deck at UNO MAS offers premium imported delicacies from Spain and the Mediterranean region. The famed Iberico ham comes to mind. A medley of tapas also awaits. A comprehensive ala-minute menu is available. Each plate once again a nod to the colorful range of Spanish cuisine.

UNO MAS on 54th floor of Centara Grand & Bangkok Convention Centre at CentralWorld offers an amazing dining experience with stunning panoramic views over Bangkok, serving classic traditional Spanish and Mediterranean cuisine like “Gambas Pil Pil” (prawns sizzling in olive oil, chillies and garlic) or “Paella” (rice with seafood and more).

SIGNATURE DISHES
During November, Executive Chef Sandro Aguilera presents the new Seasonal Tasting Menu, showcasing the best in-season produce imported directly from the Mediterranean.

​Consider these: ’Hen Egg’, a delightful amuse-bouche of organic egg yolk with truffle and porcini flavouring; ‘Eggplant cream’ with tuna belly and grilled onion beetroot oil; ‘Salmon Trout’, accompanied by burrata cheese and pomegranate dressing; and ‘John Dory’, with vanilla potato cream, beetroot oil, asparagus, and almonds.

Follow on with ‘Pyrenees Duck’, roasted duck breast alongside porcini, duck foie gras, grain mustard, porcini purée, and duck reduction. For dessert there are apricots in caramelised puff pastry with saffron ice cream. Try all six courses for a fixed price of 1,950++ baht or simply order à la carte.

THE Michelin Guide may be absent from Thailand but that doesn't mean the kingdom lacks its fair share of 'Destination Restaurants' – establishments whose cuisine and service are of such a high standard, they more than warrant the effort, expense and travel time put in to visit them.