Thai Cooking

Romantic Valentine Dinner inspired by Michelin Star Chefs at La VIE
Christmas and New Year at Banyan Tree Samui
Recipe of the Month:Tom Kati Kha Kai from Centara LadPrao Bangkok
Anantara Layan Phuket offers guests a reason to get up early
Recipe of the month: Vijitt Phuket’s Rock Lobster Satay
RECIPE OF THE MONTH — Four Seasons Chiang Mai Kao Soi Gai
Special Mother’s Day dinner at VIE Villas Hua Hin
Recipe of Month: Six Senses Samui Mas-sa-man Beef Curry
Recipe of the month: Grilled chicken with E-san sauce from Ratilanna Chiang Mai
Dhara Dhevi launches ‘enchanting family getaway package’

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


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.



Recipe of the Month:Tom Kati Kha Kai from Centara LadPrao Bangkok


This month’s recipe – Tom Kati Kha Kai or chicken in coconut milk soup – comes from the chefs at Suan Bua restaurant located in Centara Grand at Central Plaza LadPrao Bangkok, which recently completed a $27 million expansion. The Thai dish is one of the most popular at the restaurant

Ingredients:  9 Ladles coconut milk  1 Stalk of thin-sliced lemon grass 15 grams of sliced galangal root  3 pcs Kaffir lime leaves  3 teaspoons of crushed bird chili (can be reduced if you don’t like spicy) 30 grams of sliced straw mushroom 7 teaspoons of fish sauce  5 teaspoons lime juice or lemon juice  1 teaspoon of sugar  50 grams of sliced chicken breast  2-3 bunches coriander leaves 1-2 pcs deep-fried dried Chili.

chicken-in-coconut-milk-soupPreparation:  Boil coconut milk in a pot, add the lemongrass, galangal, kaffir lime leaves, chili and mushrooms, boil approximately three minutes, then season with fish sauce, sugar and lime juice to your liking. Add the sliced chicken breasts and simmer to cooked, sprinkle coriander on plate and serve with steamed rice.

Chef’s Tips:

If you can’t find straw mushrooms, fresh mushrooms can be used instead. You don’t always have to use chicken. Fish would work fine, too. For vegetarians, use tofu instead of meat, and season with white soy sauce instead of fish sauce.


Anantara Layan Phuket offers guests a reason to get up early

Anantara_Layan_Phuket_-_Sala_Layan_breakfast_-_Eggs_BenedictANANTARA PHUKET LAYAN RESORT is the ideal secret island escape. In addition to its serene atmosphere, the resort also boasts the best breakfast spread across the Anantara portfolio and one of the most international that is so much more than just your traditional sunny side up.

Set on the beachfront, Sala Layan gives holiday goers reason to get out of bed, with their lavish and unique breakfast offering dishes and treats like freshly baked pastries, including cronuts and filled croissants and Spanish hams paired with international cheeses.

They give guests a chance to embrace the local flavours of the island as well as the opportunity to taste dishes from Asia and beyond.

For a healthy start to the day, guests can experiment with the ‘Vitality Corner’ containing a nutritious selection of superfoods such as buckwheat, cocao nibs, bee pollen, chia seeds and spirulina shots.

For an added boost to the morning, guests can order fresh-pressed-to-order juice, which uses freshly picked fruits and veg in any preferred combination.

Smells of a Parisian bakery waft through the freshly baked corner, where croissants, focaccias, pretzels, quiches and even cronuts are made on a daily basis, some with a new flavour every day. The selection of homemade compotes, which are served individually in mini mason jars and delicately wrapped, are best enjoyed while looking out onto the resort’s sandy beach.

For guests who want to savour the flavours of Asia, they can choose from a variety of indigenous Thai dishes like khao tom and bak kut teh soup, or head to the noodle station, where the chef will cook a selection of wok fried or soup noodles to order, or head farther East to the Chinese and Japanese stations, where breakfast favourites like dim sum, congee, tea boiled eggs and Nori await.

Anantara_Layan_Phuket_-_Sala_Layan_breakfast_-_Champagne_and_smoked_salmHidden away from the main breakfast thoroughfare, the atmospherically-lit wine room, which is used as a tasting area in the evenings, is transformed into a meat and cheese lover’s dream, featuring a selection of cold meats such as Mortadella, Parma Ham, Black Forest Ham and Coppa, plus cheeses such as marinated Feta, Gorgonzola, Edam and Camembert, have been carefully selected for guests to indulge in a taste of the Mediterranean.

There’s also a selection of smoked and marinated fish such as orange marinated salmon, peppered mackerel, smoked salmon and homemade smoked tuna.

Coeliac, vegans and those with lactose allergies don’t have to worry about skipping the most important meal of the day as there is a gluten free selection of cereals, pancakes, muffins and breads; a vegan array of delights such as brownies and carrot cake, samosas, aloo gobi and ratatouille; as well as dairy free and vegan milk options.

At the heart of all this, the egg stations serve a wide range of options like the smoked salmon eggs on toast, omelettes, or Eggs Benedict, each served in an individual pan, to the table with a mixed salad and hand cut chips.

For those looking for the more traditional breakfast, there are cereals, along with a vast range of fresh fruits and organic yogurts with homemade toppings. For the classic cooked breakfast, beef or chicken sausage, German bratwurst and a selection of bacon offerings are included in the mix, with pancakes, bread and butter pudding, assorted crumbles and more to wrap up.

For those wanting to enjoy a more boozy brunch style breakfast, there’s free flow sparkling wine.

For guests staying at the hotel, breakfast is included but for non-residents breakfast is available daily for 1,050 THB for adults and 525 THB for children (under 4 is free) from 7 am – 10:30 am. Book in advance by calling +66 76 317 200.




Recipe of the month: Vijitt Phuket’s Rock Lobster Satay

Baan Vijitt Restuarant The Vijitt Resort Phuket - Copy

THIS MONTH’S RECIPE — Rock Lobster Satay – is a special dish from Baan Vijitt restaurant by The Vijitt resort Phuket.

At Bann Vijitt Restaurant, a 62-year-old Sino –Portuguese mansion located in The Vijitt Resort Phuket, guests will experience a part of the history of this resort. The house was built as a weekend home for the owner’s family and now it is opened as a fine dining restaurant serving dinner.

Part of Vijitt’s over-all mission is to share a real Thai experience, menu and concept which focuses on the cuisine of the south of Thailand.

Vijitt Lobster-satayIt has created an exclusive and unique menu to give guests an opportunity to sample some of the tastes and flavours that are unique to this part of Thailand. Many of the dishes are less likely to be found on the menus of the Thai restaurants.

The dish is fairly easy to prepare:

Fresh Andaman Rock lobster from Andaman Sea, marinate with Thai herbs and spices, cumin seed, turmeric, coriander powder, and then char gilled. Serve it with Thai peanut dip and cucumber, shallot, coriander in a sweet and sour sauce.



RECIPE OF THE MONTH — Four Seasons Chiang Mai Kao Soi Gai

Sala Mae Rim Restaurant (1)

AUGUST’S RECIPE OF THE MONTHKao Soi Gai (Chiang Mai curry noodle and chicken) – comes from Sala Mae Rim restaurant at Four Seasons Resort Chiang Mai, renowned for its sumptuous Thai cuisine, where you can savour the unique flavours of Northern Thai specialties.

A high teak ceiling complements Northern Thai artefacts and sweeping views of the Mae Rim Valley. Therestaurant serves breakfast, lunch and dinner.

In addition to a daily Continental breakfast buffet, Sala Mae Rim’s menu also includes a variety of hot breakfast dishes prepared with local organic eggs, fruits and vegetables from the resort’s own organic garden and the Royal Project garden nestled in the nearby hills.

To accompany breakfast is a selection of local organic honey with flavours that change according to the season, such as rambutan, sunflower, sesame, longan, lychee and sabsua.


Chicken 100 gram

Fresh egg noodle 2 branches

Red curry paste 1 tablespoon

Chiang Mai curry powder (Hung Lay) ¼ tablespoon

Yellow curry powder 1 tablespoon

Coconut milk 1 ½ cup

Chicken stock 1 cup

Fish sauce 1 ½ tablespoon

Palm sugar paste 1 tablespoon

Thai coriander 2 leaves

Spring onion 1 stem

Khao Soi (1)-1Preparation

Heat the wok with the vegetable oil, then deep-fried the egg noodle. Set aside.

Blanch the egg noodle in boiling water and place in a soup bowl with Thai coriander.

Heat the wok and add half of coconut milk and stir gently until it heat.

Add red curry paste, Chiang Mai curry powder, and yellow curry powder. Mix well.

Add chicken and keep stirring until the chicken turns white. Then add another half of coconut milkand stir gently.

Bring to boil, then add chicken stock, fish sauce and palm sugar paste. Then, reduce the heat to low for

slowing cooking for 3 – 4 minutes.

Pour the curry soup over the egg noodle bowl.

Garnish with crisp noodle and sliced spring onion.

Serve aside with lime sliced, fried shallots, pickled mustards and chilli oil.



Special Mother’s Day dinner at VIE Villas Hua Hin

VIE restaurant 

V VILLAS HUA HIN, MGALLERY BY SOFITEL will be celebrating Mother’s Day in Thailand with a very special four-course set dinner, created by visiting Chef Nicolas Basset from VIE Hotel Bangkok, MGallery by Sofitel for two days only, Aug. 12 and 13, 2016.

Nicolas Basset has traveled the world, from Brazil to Finland, absorbing various exciting culinary traditions and has enjoyed many valuable experiences while working with a number of Michelin star chefs, most recently with 1-Michelin Star Chef Julien Montbabut and 2-Michelin Star Chef Stéphane Buron during their visit at VIE Hotel Bangkok, MGallery by Sofitel.

The “Touch the Stars” four-course set dinner has been created with all the gastronomic knowhow and techniques that Chef Nicolas has acquired as well as his own skills and talents.

The menu includes such delights as assiette of asparagus, sherry, Mascarpone; pan-seared Hokkaido scallops, cauliflower, wild mushroom emulsion; Barbary Duck “Rosé”, butternut, peaches, rosemary; succulent butter-poached Maine lobster, vanilla and mascarpone risotto, bisque; and white chocolate délice, Tonka bean, pineapple & coconut for dessert.

The four-course set dinner is priced at 1,450 THB and THB 1,750 THB and includes two glasses of fine wine, per set per person. Dinner is served at 7 pm.

Advance reservations are required, more information contact the Villazzo Restaurant via 032-616039.




Recipe of Month: Six Senses Samui Mas-sa-man Beef Curry

Masaman Beef Curry

THIS MONTH’S RECIPE comes from the chefs at Six Senses Samui in the Gulf of Thailand.


85g roasted cashew nuts

400ml coconut milk

4 tbsp mas-sa-man curry

600g stewing beef cheek, cut into large chunks

450g potatoes, cut into 2½ cm chunks

1 onion, cut into thin wedges

1 cinnamon stick

1 tbsp tamarind juice

1 tbsp palm sugar

1 tbsp fish sauce


Heat 2 tbsp of coconut milk in a pan with a lid. Add the curry paste and fry for one minute. Stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, cinnamon, tamarind, sugar, fish sauce and bring to a simmer. Cover and cook for 2 hours in the oven until the beef is tender.

Sprinkle with cashew nuts, fried shallot, and serve with jasmine rice.





Recipe of the month: Grilled chicken with E-san sauce from Ratilanna Chiang Mai

Grilled Chicken with E-sarn sauce

JUNE’S RECIPE OF THE MONTH comes from the chefs at Mira Terrace, RatiLanna Riverside Spa Resort, the only Thai & International style restaurant in Chiang Mai.

They’ve created a fusion dish that features chicken marinated in a sauce with local Thai E-san dipping sauce. The chicken can be substituted with Pork, beef and lamb.

Chicken Ingredients

Chicken Thigh                                 45 g

Oyster Sauce                                    5 g

Soy Sauce                                         1 tbsp

Sugar                                                 ½ tsp

Coriander Seed                               3 g

Ground chilli                                  ¼ tsp

Garlic                                                5 g

E-San Sauce Ingredients

Tamarind Concentrate                 2 tbsp

Fish Sauce                                1 tbsp

Shallot                                      2 g

Spring Onion                           5 g

Cilantro                                    5 g

Dried Rica roasted                  3 g

Dried Chilli                               5 g


Lemon Grass                            1 g

Japanese cucumber                 1 g

Red Oak                                       5 g

Cherry Tomatoes                      3 g

Parsley                                         2 g

08-Mira Restaurant_9


Mix Chicken Thigh with oyster sauce, soy sauce, sugar, coriander seed, ground chilli and garlic together then marinated the chicken for one hour.

Preheat the skewer grill oven to 180 C and grill chicken for 15 minutes.

In a small saucepan, pour fish sauce, tamarind concentrate and sugar over medium low heat. Keep stirring to dissolve the sugar. Bring it to a boil and remove from the saucepan and let it cool.

When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro around the dish.

Take two sticks of lemon grass and stick it through the chicken and decorate with red oak, cherry tomatoes, and parsley on top.

For further information: RatiLanna Riverside Spa Resort, Chiang Mai, call 053 999 333 or e-mail: website:



Dhara Dhevi launches ‘enchanting family getaway package’

Dhara Dhevi

The Dhara Dhevi Chiang Mai has launched a specially curate family getaway package for those seeking to make the most of their time together.

Parents and children can spend quality time together and bond through Rice Planting, Thai Dancing and Thai Boxing, or have fun with activities catered to different ages.

The resort’s Lanna Kid’s Club will keep the little ones busy with entertaining indoor and outdoor activities based on their age, while parents enjoy an indulging session at The Dheva Spa and Wellness Centre. Private babysitter services can also be arranged for the youngest.

The ‘Enchanting Family Getaway package’ includes four days/three nights stay (for two adults and up to two children under the age of 12), available from now until Sept. 30, 2016 with a special price of 59,000 THB per suite for all families to enjoy the relaxed holiday.

The package includes:

Three-nights luxury accommodation in the Deluxe Colonial Suite or Deluxe Villa; complimentary one extra bed set up for child under the age of 12; daily buffet breakfast at Akaligo for two adults and two children; a Thai set dinner for two adults and two children at Le Grand Lanna; kids’ meals when dining with the parents from kids’ menu; 60 minutes of traditional spa treatment for two adults at The Dheva Spa and Wellness Centre; complimentary Thai dance class or Thai boxing class for two children; private rice planting experience for the entire family; and roundtrip transfer from/to Chiang Mai International Airport.

The package is subject to a minimum three-night stay. Advance reservation is required and booking must be made directly with the hotel. Reservation is subject to room availability at the time of booking. The offer cannot be used in conjunction with other promotions.


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