Thai Cooking

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SALA Lanna’s new River Bar on The Ping River
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Celebrating New Year’s Eve at Ratilanna Chiang Mai
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Get ready for Phuket Marriott Resort and Spa, Nai Yang ‘s Christmas Eve “Pirates of Andaman” dinner
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Japanese ZUMA Restaurant coming to Anantara Layan in December
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Centara to support program that puts surplus food to good use
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Spa Magic on sale now at Amazon
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Night to remember for 180 German travel agents at Centara Hua Hin
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New Culinary Star at Centara Anda Dhevi Krabi
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Romantic Valentine Dinner inspired by Michelin Star Chefs at La VIE
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Christmas and New Year at Banyan Tree Samui

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.

 

 

Celebrating New Year’s Eve at Ratilanna Chiang Mai

Ratilanna’s Havana Night Party New Year’s Eve count down starts off with a feast of food, drinks, ambience, live music and merry making at Mira Terrace and River Lawn.

It features an international barbecued buffet spread, free flow wine, beer, soft drinks, and juices, party packs ans gifts to set the mood, and free entry to the Countdown Party.

RatiLanna is inviting everyone to come dressed Havana style in the party and the let’s go to the party for an evening of fun and entertainments.

The Countdown Party with fireworks as we reflect and wish for the year ahead.

The party starts at 6 p.m. and lasts until 1 a.m., 2018.

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

Christmas was also big at Ratilanna, where its  Mira Terrace featured the resort’s favourite international buffet and relax into the magical setting over drinks, complete with candle lights and a view of the Ping River.

Carol singers  performed favourite Christmas carols and songs to celebrate the evening that included a visit from Santa Claus with presents.

 

 

 

Get ready for Phuket Marriott Resort and Spa, Nai Yang ‘s Christmas Eve “Pirates of Andaman” dinner

LOOK FOR PIRATES on the shores of Phuket’s Nai Yang Beach this Christmas Eve to join Phuket Marriott Resort And Spa Nai Yang’s Christmas Eve Eve Pirates of the Andaman-themed barbecue dinner.

The dinner will feature the freshest local seafood, grilled meats and a selection of side dishes, all served under the stars and accompanied by live music, this is the perfect tropical twist on traditional Christmas festivities.

The “Pirates of the Andaman” Christmas Eve dinner will take place from 6 pm 10.30 pm on the soft sands of Nai Yang Beach. This event is priced at 2,500 THB per person.

On New Year’s Eve, Phuket Marriott Resort and Spa, Nai Yang Beach will welcome 2018 with a “Jungle Night” beachfront dinner.

And on New Year’s Day, guests are invited to indulge in a buffet feast of international favorites, overlooking the moonlit Andaman Sea. Diners will be entertained by a live band, DJ set and “Thailand’s Got Talent” fire show, while a souvenir photo booth will ensure enduring memories of the evening.  And of course, guests will be able to enjoy a New Year’s Eve countdown and fireworks at midnight.

The “Jungle Night” New Year’s Eve dinner and party will kick off on Nai Yang Beach at 10 pm on Jan. 31 and run until 1 am on New Year’s Day 2018. This event is priced at 6,500 THB per person, including free-flowing soft drinks and fruit juices. Children aged five to 12 will be able to enjoy the festivities for 1,800 THB.

For reservations and enquiries, contact 076 625 555 or email booknaiyangbeach@marriott.com.

 

 

 

Japanese ZUMA Restaurant coming to Anantara Layan in December

 ZUMA, THE AWARD-WINNING contemporary Japanese restaurant from creator and co-founder Rainer Becker, will pop-up for its second season in Sala Layan, the beach-fronted restaurant at Anantara Layan Phuket Resort between  Dec. 15, 2017 and March 15, 2018.

Zuma’s cuisine is inspired by the informal izakaya dining style that makes it authentic but not traditional Japanese. The menu is designed to be shared and offers dishes from the sushi counter, the main kitchen and grill.

Since its opening in London in 2002, Zuma has achieved global success and expanded to eleven international locations. Highlights will include a selection of favourite signature dishes such as spicy beef tenderloin with sesame, sliced yellowtail with green chilli and miso marinated black cod, as well as dishes from the robata grill alongside fresh sushi and sashimi.

Popping-up in Sala Layan, the pop up restaurant nuzzles Anantara Layan’s beach and pool areas creating a whole new vibe for the festive season right through to mid-March.

As the sun dips over the sea an entertainment program featuring various guest DJ’s from around the region.

Anantara Layan is set in a secluded bay on the Andaman coastline whilst nestling in the peaceful tropical rainforest of the Sirinath National Park.

The resort features a selection of other creative and intimate dining options including the hillside restaurant dee plee, which serves authentic Thai cuisine, and Anantara’s signature’ Dining by Design’, which offers individually tailored dining experiences in favourite locations throughout the resort.

For luxurious spa journeys, there’s the resort’s Anantara Spa, and for the more active, Muay Thai boxing lessons or kayaking and other non-motorized watersports from Layan Beach.

Guests can extend their Zuma experience into the luxury of Layan Residences by Anantara. With 15 Residences, atop the tropical hillside, they offer between two and seven bedrooms, views of the resort and the Andaman Sea, entertaining spaces and an infinity pool.

For Anantara Layan booking details, visit: www.phuket-layan.anantara.com

For further information on The Residences by Anantara, e-mail residences@minor.com or visit www.residences-anantara.com

 

Centara to support program that puts surplus food to good use

CENTARA HOTELS & RESORTS, Thailand’s largest hotel operator, will participate in an innovative new charity operation that collects and distributes surplus food to benefit people in need, starting in August.

The operation, ThaiHarvest|SOS is a joint initiative with OzHarvest, the pioneering Australian organization that has established a proven and successful “Food Rescue” model. which is being adopted around the world, and the Thai Foundation Scholars of Sustenance (SOS)”

The program’s mission is to eliminate hunger and food waste through the re-distribution of quality surplus food. Experts estimate as much as a third of food produced for human consumption is wasted in the transport, distribution, and preparation supply chain. When this food ends up in a landfill, it represents a tremendous waste of resources, and a lost opportunity to help people unable to afford adequate nutrition.

The OzHarvest rescue and redistribution system has proven a safe and efficient way to reduce this waste and benefit the planet. Begun in Australia 14 years ago, it is now being replicated in the UK, South Africa, New Zealand, Peru, Indonesia and Vietnam. An important part of the initiative is educating people about the problem and opportunity of food waste.

In Thailand, ThaiHarvestISOS picks up good quality surplus food daily from participating supermarkets, hotels, food courts, restaurants and other businesses. Trained inspectors sort the food and assure its safety. Food no longer fit for human consumption is taken to local farms for composting. The rest is refrigerated and delivered to the needy.

Since 2016, ThaiHarvestISOS has donated over 60,000 meals to organizations such as Mercy Center Orphanage, Half Way Homes for men and women, the Pak Kred Babies’ Home and the Poh Teck Tung Foundation.

In August Centara Hotels & Resorts will begin donating surplus food from its Centara Grand hotels at CentralWorld and Ladprao. Eventually it hopes for all its Thailand properties to participate. These main two properties will also arrange an event called “Master Class Dinner”.

It will be led by Will and Steve, celebrity chefs who won Australia’s The Seven Network’s top rating cooking show in 2015 – My Kitchen Rules Australia. They are known as chefs who support OzHarvest campaigns and now ThaiHarvestISOS.

“We are thrilled about the leadership taken by Centara to partner with us on our mission to eliminate hunger and reduce food waste through the re-distribution of quality surplus food. Their commitment and support will allow ThaiHarvest|SOS to both help reduce food waste in Thailand, and at the same time, provide good meals to those in need in our community”, said Gopi Krishnan, head of programs at OzHarvest and ThaiHarvest|SOS.

“As we prepare food for our guests, unavoidably at the end of each day we have surplus – for example, bakery items or excess from a large banquet,” said Winfried Hancke, Centara’s corporate director of food and beverage. “It is a shame to let this food go to waste when there are so many people who could benefit from it.”

Supatra Chirathivat, Centara’s senior vice-president corporate affairs & social responsibilities, noted how well the program fits the group’s social responsibility and sustainability goals.

“Being a good member of the community means helping those less fortunate and using the earth’s resources more efficiently. We’re so enthusiastic to support the work of OzHarvest and ThaiHarvestISOS. Food is an area where we can all help reduce waste. I hope our involvement helps educate and inspire others to do their part.”

 

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Night to remember for 180 German travel agents at Centara Hua Hin

FOR 180 GERMAN travel representatives, it was a night to remember as they tucked into a special dinner at Centara Grand Beach Hua Hin.

The dinner started off with canapés, designed especially for this event, including coconut flavoured minced chicken salad on crispy rice cracker, mini pizzas with tom yum shrimp, Thai pomelo salad in a crispy cup, and Mango sticky rice sushi, were served in a relaxing atmosphere of traditional Thai music played by a stringed instrument called “Khim”.

During the serving of canapés and drinks, site inspection was also available for the agents to view a variety of the resort’s iconic colonial-style room types.

After the garden’s networking opportunity, guests were ushered to the welcome dinner party at the beachfront COAST Beach Club & Bistro and by the Colonial Pool.

The themed “Thai Street Food” presentation was arranged to resemble traditional Thai street food stalls, where the food is easy to eat standing or sitting and served in a traditional way using containers made out of banana leaves or a coconut.

At this special dinner setting, the agents had a chance to experience and learn more about some of the “Heritage Cuisine of Hua Hin”, which ties in with the historical aspects of the resort.

Savoury items freshly concocted and served at the food stalls included Phad Thai with chicken, Crispy fish cake and spring rolls, Chicken coconut soup served in a whole coconut, BBQ pork skewers with dipping sauce, Assorted grilled satay with peanut sauce, followed by popular desserts like Thai coconut ice cream and Deep fried banana.

Traditional and Western entertainment was provided during the evening.

“The resort is definitely the crown jewel of the resort town with so much potential to attract European travellers, especially those looking to explore the myriad of natural and cultural attractions that Hua Hin has to offer,” said Kevin Keogh, senior vice president of sales & marketing, and management representatives of DER Touristik GmbH & Co. KG.

“We believe that guests will find the resort the perfect place to spend a memorable holiday or an eminent venue to host all kinds of special events such as private parties and weddings on the beach.”

For more information about Centara Grand Beach Resort & Villas Hua Hin, visit: www.centarahotelsresorts.com/chbr

 

 

New Culinary Star at Centara Anda Dhevi Krabi

WITH OVER 16 YEARS EXPERIENCE across Asia working for some of the best hotels and chefs in the business, Chef Thong Aek Seneewong na Ayuthaya has chosen Centara and Krabi as his new workplace.

After completion of the Siam business college with focus on tourism, Chef Thong Aek Seneewong na Ayuthaya was able to get his first opportunity during the opening of the Bangkok Peninsula Hotel. Other people would have aimed for a chance in one of the restaurants but he was quite content to get a chance to work in “Chili & Pepper”, the staff canteen of this hotel. He learned to cook Thai food for Thai people.

At that point, instead of learning to plate fine dining creations, he managed a wok and cooked for portions for 10 persons at a time. This basic knowledge accompanied him all his life and created the base of his culinary career.

He got a chance to go abroad for the first time to join the Mandarin Oriental Macau for a total of five years. His starting position was as Commis in Naam, the fine dining Thai restaurant. Here he learned the finesse of fine dining and elegant plate presentation.

He was promoted after two years and worked as demi chef, and later given a chance to move as demi chef to the fine dining Italian Restaurant, Mezzaluna. This change was an extremely hard challenge since he never cooked Italian food before. He studied very hard on the recipes and the cooking techniques to become an effective Italian chef.

During this time, the Mezzaluna belonged to the very best restaurants in Macau and he was able to work with numerous well known foreign chefs, who by now have made excellent careers.

During this time Chef Thong Aek was also able to join some promotional chefs such as the celebrity chef, David Laris, owner of David Laris Creates, and working with the 1 star Michelin Chef Mario Corti.

After five years abroad, he felt it was time to return to his family and look after his mother and grandmother in Chiang Mai. Through Mandarin Oriental Hotel group he was invited to return back to his roots of Thai cuisine at the Le Grand Lanna Restaurant at the Dhara Dhevi, the magnificent Hotel of Chiang Mai, where he was fortunate to be promoted to Chef de Partie.

He enjoyed his time back in Thailand and especially to cook Thai food again. It was a great learning experience to be part of such an excellent hotel and improve his knowledge of Thai food under the guidance of Chef Virat Kanja.

When he moved again, it was as assistant Thai chef to Melt restaurant at the Mandarin Oriental Singapore. After another short visit to Macau, he finally returned to Thailand to settle down. He joined his first American style managed hotel, the JW Marriot Phuket at the Cucina Italian restaurant and later joined Crown Plaza as Chef de Cuisine of the Patio restaurant. He enjoyed taking care of the Patio Restaurant, working with his team and teaching them new dishes and techniques. Meanwhile, he also gained official Chef Certifications in order to qualify to work and cook in Europe.

After a while with Patio restaurant and an excellent 16 years culinary journey he received an opportunity to join Centara Anda Dhevi Resort & Spa Krabi as Head Chef. This role is quite new to him due to its job description. As the head of the kitchen department, he is not only using his technical skills but also able to develop his skills in other areas. He has learned a lot about department financials, planning, organizing, and developing both product and people.

“It is my pleasure and pride to join the Centara family as I received the opportunity to show my skills, develop myself and have a chance to develop others,” he said.

“We are delighted and excited to have on our team Chef Ake, and look forward seeing you continue your fascinating journey with us in Krabi,” said   George Kenton, general manager, Centara Anda Dhevi Resort & Spa.

 

 

Romantic Valentine Dinner inspired by Michelin Star Chefs at La VIE

LA VIE – CREATIVE FRENCH CUISINE in VIE Hotel Bangkok, MGallery by Sofitel is offering a special Valentine’s set dinner tasting menu of dishes inspired by the Michelin Star Chefs on St. Valentine’s Day, Feb. 14.

Valentine’s Day at La VIE features an elegant atmosphere designed for romance, with candlelight, soft piano music and a complimentary mini bottle (200 ml) of sparkling Spanish Cava Rosé per couple.

The menu for our special Valentine’s Day Set Dinner begins with a lightly poached Tsarskaya Oyster, Champagne Sabayon; moving on to roasted Hokkaido scallop, coconut and cauliflower, truffle emulsion; a perfectly prepared 45 ̊C Tasmanian Ocean trout, avocado, blood orange, coriander; and breast of Muscovy Duck, salt-baked Celeriac, Cassis.

The sweet table features “Rouge” Raspberry, Rosé and Lychee desserts.

The five-course Valentine’s Day Set Dinner is 5,000 THB per couple.

 

 

 

Christmas and New Year at Banyan Tree Samui

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CHRISTMAS IS A SPECIAL OCCASION at Bayan Tree Samui, with three different meals to choose from on Christmas Eve and two different options on Christmas Day, plus an new year to remember.

On Christmas Eve, you can choose a gala dinner at the Edge – a buffet starting at 6 p.m., and featuring antipasti as well as traditional favourites; or a Royal Thai set five-course dinner at the Saffron, also starting at 6 p.m.; and a five course set dinner at the Sands, starting at 8 p.m.

68262844-h1-btthsm_un_0413_dining_in_villa_barbecue_hr0001If you’re in the mood for turkey on Christmas Day, head for the Sands, which is offering a special BBQ dinner that not only features turkey but a wide selection of sea and land favourites prepared at a live cooking station. Dinner starts at 7 p.m. Saffron will be offering a Thai culinary journey featuring a set dinner. Dinner starts at 6 p.m.

New Year’s Eve is Tropical Disco Night that starts with three different dining options – a Tropical Disco Gala buffet with live entertainment at the Edge from 7 to 10 p.m., while Saffron will be offering at a set dinner of Thai favourites.

The scene shifts to the beach for a countdown party from 10 p.m. to 3 a.m. for a full evening od dancing and partying. And then, at the stroke of midnight, you can raise a glass of Champagne to welcome in the New Year.

 

 

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