Thai Cooking

1
Six Senses’ Six Weeks of Summer of #AtHomeWithSixSenses adds new characters
2
Celebrating Christmas and New Year at Soneva Kiri
3
Ratilanna Chiang Mai’s Christmas and New Year’s celebations
4
2-Michelin Star French Chef Thierry Drapeau at VIE Hotel Bangkok Jan. 30-Feb. 1
5
Celebrating Christmas and New Year’s at Four Seasons in Thailand
6
A new executive sous chef at Phuket Marriott Nai Yang Beach
7
Soneva Kiri’s mushroom cave lunch
8
Michelin Star Omakase Chef Jackson Yu visits YTSB – Yellow Tail Sushi Bar – July 20-24
9
Dhara Dhevi Chiang Mai’s Culinary Academy
10
SALA Lanna’s new River Bar on The Ping River

Six Senses’ Six Weeks of Summer of #AtHomeWithSixSenses adds new characters

 SINCE THE END OF MARCHSix Senses Hotels Resorts Spas has offered guests, followers and friends a daily dose of live chats, cooking, meditation and yoga classes, marine biology schooling and fun-filled ‘behind the scenes’ moments from resorts to provide support, positivity and connection at home.

As lockdowns ease, not everyone is ready to jump on a plane and the prospect of IRL classes might feel overwhelming. But as a brand that firmly believes in the power of travel to recharge and reconnect, Six Senses has unveiled the next six chapters to its #AtHomeWithSixSenses story.

The beautiful landscapes, support from wellness experts and unexpected encounters will continue to provide inspiration wherever, and at whatever pace, it feels right for people.

#AtHomeWithSixSenses content will continue at sixsenses.com and @SixSensesHotelsResortsSpas and @SixSensesSpas to educate, entertain and provide an escape (albeit a virtual one) so as not to rush the process of working out what constitutes the ‘new normal’.

It has been this spirit of togetherness that has brought so much joy, inspiration and a sense of community to Six Senses hosts, friends and people from around the world.

Chapter 1: Wellness
Pioneering wellness is a core brand value. Tune in and understand how the popular wellness screening can provide a springboard to long-lasting health changes, how to keep the whole family positive and how to let go with yoga, and how to boost physical and cognitive performance with biohacks.

Chapter 2: Eat
Roasting, broiling, frying or grilling, or enjoying the fruits of an on-site organic garden with cocktail in hand? There are so many options for the brand’s Eat With Six Senses experts Jonathan and Celia as they continue to share top nutritional insights, recipes and host cooking secrets from Executive Chefs. This chapter is packed with popular kitchen characters and is as light-hearted as it is delicious.

Chapter 3: Grow
Well-being starts young at Six Senses, and this is a great time to look at the six dimensions of wellness (social, environmental, physical, spiritual, emotional and intellectual), the foundation for Grow With Six Senses. This chapter goes behind the scenes of the Junior Marine Biology and Junior Eco Warrior programs, demonstrates how to flex the spine like a cat in a kids’ yoga class and stay calm during a mindfulness journey (with a bear who will pay a surprise visit).

Chapter 4: Sustainability
From turtle talks and spotting black-shanked douc langurs to upcycling glass bottles into jewelry and learning about the first plastic-free kitchen – these daily stories will showcase the brand’s commitment to sustainability and encourage people to take responsibility now and help model mindsets for the future generations.

Chapter 5: Sleep
Sleep is much more than just pillow talk. Six Senses in-house experts come together once again to help make concrete changes in order drop off quickly, sleep soundly and wake up feeling fantastic.

Chapter 6: From the Heart of Six Senses
Six Senses hosts are the beating heart of the brand. They live by its values and project what the brand stands for every day. For the past few months, they have created the magic behind each meaningful virtual experience and will continue sharing heart-warming stories, lessons learned and experiences lived.

Friends of Six Senses
The much-loved weekly talks hosted by Six Senses Wellness Pioneer Anna Bjurstam will continue to take place every Tuesday with leading experts from around the world ready to share their insights and practical tools.

On Aug. 11, the best-selling author and celebrity therapist, Marisa Peer, will talk about the ways to reprogram the immune system at a cellular level and share powerful tools to demonstrate that it is possible to rewire one’s thoughts and beliefs to produce life-changing health results.

On Aug. 18, marine biologist and the author of Blue Mind, Wallace J. Nichols, will share how being part of something bigger than oneself really moves people. Anna will talk to a sleep specialist Dr. Neil Stanley on August 25.

Six Weeks of Summer will conclude the #AtHomeWithSixSenses story and set a scene for a new adventure to come.

 

Celebrating Christmas and New Year at Soneva Kiri

CHRISTMAS AND NEW YEAR’S FESTIVITIES start early at Soneva Kiri in Thailand with breakfast on Christmas Eve.

You’ll have a choice either in the resort’s The View dining room or at Soneva’s Organic Garden.

After breakfast you’ll have a number of activity choices, starting with a Benz Cook Class at the Benz Restaurant with Soneva’s chef. It starts with a visit to Ao Salat market to choose fresh seafood and other ingredients for your cooking class, where you’ll be able to create your own lunch.

There’s also a Yoga class to learn basic positions and relaxation techniques, and a wide range of activities to choose from – learning the local art of making home-made coconut at Six Senses Spa; or drive 8 km through dense jungle to Klong Nam Sai to see rattan, bamboo and rubber trees, and Koh Hood’s secret waterfall; or visit Ao Salat fishing village on the northeast tip of Koh Hood, where the island’s fish and seafood is transported and sold; or drive south past small villages and end up at a beautiful beach.
For lunch, there’s lunch at a mushroom cave, where you can pick mushrooms for s five-course meal. There’s also lunch at the resort’s Organic Garden that serves up fresh vegetables, salads and seafood caught that morning.

A third option is lunch at North Beach for pit-cooked seafood and fish along with New World wines.

In the afternoon, there’s a class in mixing drinks, where you can create your special cocktail, or an unforgettable food journey through the Organic Garden.

On Christmas Eve and Christmas you can choose either to dine at The View or Benz dining rooms.

Other activities include snorkeling at Koh Rang; more cooking classes at the Chef’s Table and the Hut Kitchen; and an Indian Pop Up on the Lunar Deck for an evening of spices, taste and life.

Or fish the Thai way. A local fishing boat will take you to the best finishing areas around Koh Kood, Hoh Raet and Koa Mai Si.

There’s also rainforest trek in North Beach through a dense rainforest that includes a visit to crystal clear waterfalls that cascade over five different levels.

And to top everything off, a milkshake class and a Japanese lunch that includes five handpicked sakes.

 

 

 

 

 

Ratilanna Chiang Mai’s Christmas and New Year’s celebations

A ROSE GOLD WREATH  will adorn Ratilanna Chiang Mai’s Celebration Christmas festive dining at Mira Restaurant, featuring Ratilanna’s favourite international buffet and relax by the magical setting with a few drinks on Christmas Eve, starting at 6.30 pm and ending at 9.30 p.m..

Surroundings include candle lights and with a beautiful view of the Ping River, and Carol singers who perform Christmas carols to celebrate this joyful evening. Everything you could wish for…

Cost of the buffet is 3,200 THB per person and 1,600 THB per child (3-12).

For table reservations or enquiries, e-mail to: info@ratilannachiangmai.com

Ratilanna’s New Year’s Dinner Party.s

Join our most colorful New Year’s Eve dinner party at RatiLanna Riverside Spa Resort Chiang Mai features an unforgettable extraordinary night in Neon Paradise along with an exclusive dinner set and fine dining.

The night in Neon Paradise party by the Ping River promises a vibrant mix of good vibes & music amidst a great crowd and all night long entertainments and celebration.

Mira Restaurant and River Lawn will be featuring an international barbecue buffet that includes free flow house wine, beers, soft drinks, and juices as well as a complimentary party pack & gifts to set the mood for the 2020 countdown party.

The party starts at 7 p.m. until 1 a.m.

Price per adult is 6,500 THB and 3,250 THB for chidren (3-12 years)

Highlights: International barbecued buffet spread with free flow house wine, beer, soft drinks and juices. Price:  6,500 THB per adult and 3,250 THB for Child (3-12 years)

For table reservations or enquiries, email to reservation@ratilannachiangmai.com

 

2-Michelin Star French Chef Thierry Drapeau at VIE Hotel Bangkok Jan. 30-Feb. 1

MASTER CHEF, 2-MICHELIN STAR THIERRY DRAPEAU from Nantes, France will be featured at La VIE – Creative French Cuisine at VIE Hotel Bangkok, MGallery by Sofitel for three days Jan. 30 – Feb. 1, 2019.

He expresses his talent in a style called “cuisine of the soil” for its authentic jus-based dishes with a highly concentrated taste, using local produce from the soil and the sea nearby.

In Chef Thierry’s cooking, only the highest quality produce is used and his dishes maintain a lightness, low in butter but high in flavour. He also prefers using flowers and herbs as opposed to spices for his cuisine.

He began his own ambitious culinary career as Chef de Partie at the age of 21. Working alongside a number of renowned chefs and set the highest standards possible for his cooking, eventually opening his own restaurant, the Thierry Drapeau Logis de la Chabotterie in Saint-Sulpice-le-Verdon, France. Chef Thierry has garnered universal recognition of excellence, holding a coveted two Michelin stars for the past eight years.

According to Chef Thierry, a dish must be worked on like a wine, taking time to look for “a balance combining herbaceous and floral notes; to work on the acidity, the bitterness and the sweetness”.

His 7–Course Michelin Star Set Dinner, served at 7 pm, costs 6,750 THB per person for food only, and 8,750 THB per person for food and wine pairing

 

 

 

Celebrating Christmas and New Year’s at Four Seasons in Thailand

 CHRISTMAS EVEN DINNER at Four Seasons Resort Chiang Mai starts with an extravagant open-air buffet, while live jazz and traditional carols by a live choir fill the air. Dinner features a journey around the world that includes selection of cold cuts, cheeses, and desserts also awaits. We’ll keep the kids entertained, so you can take a breather.

Dinner will be served from 6.30 pm to 9.30 pm. Cost: 3,200 THB for adults and 1.600 THB for each child. Time: 6:30pm – 9:30pm

Four Seasons’ Christmas Day feast includes classic holiday dishes, along with a spread of international specialties at its Rim Tai Kitchen and feature Christmas carols by a live choir and a visit from Santa and Santarina for the little ones.

Christmas Lunch will be served form noon to 3.30 pm. Cost: 2,800 THB for adults and 1,400 for each child,

On New Year’s Eve, say goodbye to 2018 with an evening of festivities in Four Seasons style that begins with intimate cocktails, followed by a sit-down dinner amid terraced rice fields.

The revelry continues at the poolside as the DJ from the renowned Ministry of Sound spins foot-tapping tunes, and free-flow drinks and dancing

It ends with fireworks at midnight, and the release of Thai lanterns into the sky for good luck in the New Year. The celebration starts at 7 pm and ends at 1 am. Price is 14,000 THB for adults and T7,000 THB per child,

 At Four Seasons Resort Koh Samui, the celebrations start with an afternoon tea.

Executive Pastry Chef Dustin Baxter has put together a menu of petit fours, including gourmet sandwiches with Duck Egg, Winter Truffle and Watercress in Brioche Bun;  Goat Cheese, Spiced Pumpkin Chutney and Foie Gras in Pumpernickel Bread and more.

Guests can get into a the spirit of the season with sweets like Classic Stollen or Raspberry Pistachio ‘Bouche de Noel’, while soaking in the island life. It stats at 1 pm and ends at 5 p.m. Price is 1,250 THB a person.

The tea runs from Dec. 21 to Jan. 7. Price: THB 1,250 person

Four Seasons Samui’s Christmas and New Year’s Day brunches combine a lavish buffet of Thai and International cuisine, with nostalgic seasonal dishes from around the globe, including traditional roasts with rich, savoury sides, decedent dessert and more festive favourites and a glass of sparkling wine. Both brunches run from noon to 4 pm.

On New Year’s Eve, there is a masquerade countdown party around the infinity-edge pool, as its band lays down great rhythms. Then the promise of new beginnings with dancing and a fireworks display while enjoying perfectly chilled Champagne that flows freely all the way to the 2019 countdown.

It gets under way at 10:30pm and ends with the count down for the New Year. Price is 9.500 THB per person and includes fre-flowing Champagne.

For late risers, there’s a New Year’s Day Lazy BBQ Brunch at the Beach House – a beachside barbecue serving up some classic comfort dishes while enjoying beautiful views of the Gulf of Thailand. There’s also a late breakfast with some brunch dishes and a selection of pastries next to a smoking grill, cooking up favourite barbecue classics while you sip on coconuts.

It runs from 11 a.m. to 4 p.m. Price per person is 2,500 THB.

FROM THE FLAME

An evening of char-grilled succulence awaits. Enjoy a selection of fire-cooked delights in our lush tropical gardens, including whole roasted, grills, and marshmallows roasted in the bonfire at the Cocktail Lawn. Not to mention the fire dancers, who take the experience to a whole new level.

Time: 6:30 pm – 9:30 pm on Dec. 18, 22, 29 and Jan.3, 2019. Cost: 3,000 THB per adult and 1,500 THB per child

 

A new executive sous chef at Phuket Marriott Nai Yang Beach

 THERE’S A NEW EXECUTIVE SOUS CHEF at Phuket Marriott Nai Yang Beach on Phuket, Thailand.

Worakant Singha, or Chef Bon, as he is better known, is a culinary leader with more than 12 years of experience in the food & beverage industry in Thailand.

He is also familiar with high standards of Marriott International, having most recently served as head chef at JW Marriott Phuket Resort & Spa, where he assisted with the management of 11 food and beverage outlets.

“It is an honour to become a part of the highly regarded food and beverage family at Phuket Marriott Resort and Spa, Nai Yang Beach,” said Chef Bon. “I look forward to bringing my passion and ideas to the team here, and to creating great gastronomic experiences for our guests, in line with the Thai and family traditions for which our resort is known.”

A Thai national originally from Ubon ratchathani province, Chef Bon is an innovative and creative chef who likes to push culinary boundaries.

In the role of executive sous chef, he will work closely with the resort’s Executive Chef Bastian Ballweg to oversee the four food and beverage outlets at Phuket Marriott: The Andaman Kitchen, Big Fish Restaurant, Big Fish Bar and The Lounge.

He will also have the significant task of overseeing the catering for all meeting and banqueting functions, including weddings, plus kitchen staff recruitment and training.

 

Soneva Kiri’s mushroom cave lunch

SONEVA KIRI’S MUSHROOM five-course meal is made with mushrooms grown in Soneva Kiri’s mushroom hut – all within a natural cave tucked away in the jungle. This private dining experience is limited to a maximum of four.

It starts with a short trek to a natural cave surrounded by jungle and the sounds of nature. The five-course vegetarian Thai meal or Western non-vegetarian meal is made with more than six different varieties of mushrooms, all grown in Soneva Kiri’s mushroom hut.

The main dish will be prepared live for you by one of our chefs, who will tell you about the health and wellness benefits of mushrooms.

Other Soneva Kiri experiences include:

Koh Hood’s Butterfly Quest — An three-hour explorative trail through the rainforest, guided by Soneva Kiri’s expert Tropical Ecologist. Along the way you’ll discover a secret waterfall before you get acquainted with the 100 species of exquisite butterflies on the island.

Or dive in the Gulf of Thailand’s tropical waters under the highest international standards with our scuba or open water diving courses and experience the highest international standards from expert instructors, and impeccable attention to detail. Choose from either scuba or open water diving courses.

Head out to the House Reef, which has an incredibly diverse array of coral species, with the healthiest parts having a 58% live coral cover. Our House Reef has also not suffered from any coral bleaching.

For more details: lifes-kiri@soneva.com

There’s also the mesmerizing corals in the seas around Koh Kood. Dive around Solar Reef, a very successful artificial reef that uses the power of the sun to help generate coral. The main species of coral found here is staghorn coral (Acropora cervicornis) – which is on the IUCN Red List as critically endangered. While down there keep on the look out for the family of batfish that call this reef home.

 

 

 

 

Michelin Star Omakase Chef Jackson Yu visits YTSB – Yellow Tail Sushi Bar – July 20-24

YTSB – YELLOW TAIL SUSHI BAR AT VIE HOTEL BANGKOK, MGallery by Sofitel welcomes an extraordinary visitor for the restaurant’s first time to host a Michelin-starred chef, Beijing native and transplanted San Franciscan 1-Michelin star Jackson Yu, for five evenings of Michelin Star Omakase course dinners.

In Japanese, “Omakase” means “trust the chef”. An Omakase feast is created completely up to the chef’s artistic inspiration and sense of balance, and its menu is usually composed on a daily basis.

In his own restaurant, Chef Jackson is often seen chatting with guests and determining their tastes with his fine sense of flavours. He is lauded for his craftsmanship and his personal customization of every dish to perfectly suit his guests’ individual tastes.

A Michelin Star Omakase Course (Dinner) with be served twice per day, with the first round served during 6 – 8: pm and the second during 8:30 – 10:30 pm, with each round limited to only ten seats.

Each Michelin Star Omakase Course by Chef Jackson Yu is 8,000 THB per person, or 10,000 THB per person with sake pairing.

Chef Jackson Yu long ago fell in love with the art of fine Japanese cuisine and early on set about his goal of becoming a master of the highly disciplined techniques that produce the world’s most elegant food.

Chef Jackson Yu has been preparing traditional sushi for almost 20 years. While honing his technical skills, his passion and talent have allowed him to work at some of San Francisco’s most renowned Japanese restaurants during this time, while eventually opening several of his own around the city.

For more details and reservations, contact Sawarot Srikokgruad, at 098 856 9783 or by email: ytsbm@viehotelbangkok.com

 

 

Dhara Dhevi Chiang Mai’s Culinary Academy

LOVE THE TASTE of Thai food?  Want to learn some of the secrets behind preparing what is one of the world’s most loved cuisines?

If so, you’ll be interested in Dhara Dhevi’s Culinary Academy, which offers Thai cooking classes. The Acamdeny’s kitchen is located in a wooden pavilion behind Le Grand Lanna restaurant, featuring a classroom-style layout, is fitted with individual cooking stations, extractor hoods, sinks and preparation areas for up to 20 ‘culinary students’.

More than just a cooking class, it’s a journey of culinary exploration and discovery, in which the chef explains the subtle balance of flavours in Thai cuisine — including the secrets of Lanna herbs and spices – and the difference between northeastern, central and southern Thai styles.

At the end of a class, guests are presented with an apron, Culinary Academy certificate (perfect for hanging on the kitchen wall back home) and easy-to-follow menu print-outs of the dishes cooked… great mementos from a great experience.

The Cooking Class is held daily: Morning class starts with market tour, followed by cooking lessons, including Thai recipes and fruit carving. The afternoon includes more cooking and recipes.

For more information on the festivities, call 053 888 888 or email enquiry@dharadhevi.com

 

 

SALA Lanna’s new River Bar on The Ping River

 SALA LANNA CHIANG MAI recently launched River Bar overlooking the Ping River and offering a chilled-out vibe with an extended local craft beer selection including Chiang Mai Beer, Red Truck, Chalawan, Chatri, Bussaba, and Phuket Beer as well as a wide selection of imported craft beers and fine wines.

Every Thursday, Friday, and Saturday at River Bar, live music fills the night air at River Bar from 7 to 10 p.m.

Four bands take to the stage on these three evenings playing everything from acoustic numbers and bossa to pop jazz and country rock. A DJ spins chilled tunes from 9 -10 p.m. on Fridays and Saturdays.

Guests at River Bar can perch on stools at the counter, or keep things casual while reclining on beanbags in front of the live band, whose performances can also be enjoyed from the adjacent restaurant and rooftop.

The bar’s varied beverages are paired with a new menu, including a selection of tapas created by Chef Aswin (Jack) Intraphanich and traditional Italian homemade pizzas.

Chef Jack recently joined the sala lanna culinary team, bringing with him extensive experience from previous stints in successful restaurants in Bangkok, Pattaya, Phuket, Chiang Mai as well as Muscat, Oman, with major hotel brands such as The Chedi, The Peninsula, and The Sukhothai.

On the Ping is the all-day dining restaurant at sala lanna Chiang Mai, also located along the river and serving Thai, Western, and Italian dishes. Located right next to the restaurant, River Bar is open daily from 5 p.m. to 11 p.m.

For more information, email info@salahospitality.com or visit www.salahospitality.com.

 

 

  Copyright © 2016.   Website design by CooperCreative