Guest chefs cooking up a storm in Bangkok

Five fine feasts by renowned chefs

If you're in an early celebratory mood, November is an eventful month with visiting chefs cooking up a storm. Here are five highlights.

Founding chef Andreas Caminada in residence at Igniv Bangkok

To serve a surprise dish on Nov 26–27 as part of the menu

Igniv Bangkok is one of a few restaurants you’d go for the delicious  sharing menu, but more to covet the tableware it is served on. Adding to the deliciousness is the visit of founding chef Andreas Caminada. For the first time since the restaurant opened, chef Caminada will be serving a surprise dish for lunch and dinner on Nov 26 and 27.

During chef Caminada’s visit to the first Igniv outside of Switzerland, diners will get to meet the chef in person, as well as head chef David Hartwig and pastry chef Arne Riehn. The four-course lunch and dinner, with the surprise dish from chef Caminada costs B6,900++ per person. Call 02-207-7777, email igniv.bangkok@stregishotels.com or visit ignivbangkok.com.


Chef Fernando P. Arellano returns To Uno Mas

Dishes from the Michelin-starred Zaranda Restaurant Mallorca, Spain will be on the menu

Uno Mas welcomes back chef Fernando P. Arellano of the highly acclaimed, Michelin-starrd Zaranda restaurant in Mallorca, Spain. For two days, the award-winning chef will host a specially-curated tasting menu the 54th-floor restaurant known for its blend of both authentic and creative Spanish and Mediterranean cuisine.

Chef Arellano's dinners will be on Nov 25-26 and is limited to 45 people only. The chef's multi-course menu will include Majorica oyster, freshly shucked, with pickled pearls, horseradish and caviar; Amphora or slightly spicy rock octopus; All I pebre, a traditional dish of Valencia; The Black Egg or white onion and cuttlefish caviar; Seared amberjack served with roasted red peppers coulis and piquillo pepper leather; Spanish Wagyu beef with coal-grilled endive and crispy pulled beef; and Sweet Burrata with sweet goat milk cream and skin, strawberries and basil. The menu is priced at B3,499++ per person and wine pairing at B1,599++.

Chef Arellano developed most of his experience working in different countries where, in addition to the achievement of cooking skills, he developed his language abilities. Having trained in some of Europe’s best restaurants, he opened Zaranda in September 2005. After 11 months, Zaranda received its first Michelin star in the Michelin Guide and later, was also awarded two rosettes in the Repsol Guide. Five years later, Zaranda moved to Mallorca and in November 2015 received a second star. In 2020, the restaurant was relocated to the Es Princep hotel in Palma’s old town, where it got it's first Michelin star after move.

Call 02-100-6255 or email diningcgcw@chr.co.th.


Chef Van brings unique culinary flair to Stock.Room

The eight-course menu leans towards ‘borderless cuisine’

Chef Chalermpon "Van" Rohitratana will be taking over Stock.Room’s Cooking Studio at Kimpton Maa-Lai Bangkok on Nov 25-26.The chef behind Escapade: Burger & Shake, Rarb, Namo and Dag, Van is expected to cook up an eight-course storm. Gearing towards the concept of “borderless cuisine”, chef Van will be serving new creations, using distinctive seasonal local and regional ingredients. His unorthodox approach to food is innovative and daring, and this menu will feature dishes like Shirako, a Japanese delicacy, served with local mustard leaves; Oysters marinated in fermented clam juice and fennel salad; Northern Thai style-tartare; Fried Thai white amadai served with Korean condiments; Steamed chicken with Mexican-style galangal mole in a banana leaf; Chinese-style rice soup with fisherman’s catch-of-the-day; Rice field crab fat with toasted rice cookies; and Cream ice cream served with young rice in coconut milk. There will also be a hor-wor financier made with a Northern herb.

The dinner will be served from 6.30pm and is priced at B2,999++ per person, including soft drinks. A wine pairing option is available at B1,800++. Call 02-056-9999 or email stockroom.kimptonmaalai@ihg.com.


Chef Mauro Colagreco returns to Côte at Capella Bangkok

Another chance to taste the Mediterranean Riviera along the Chao Phraya River

Chefs Mauro Colagreco and Davide Garavaglia.

For three dinners only, Nov 30 to Dec 2, Côte by Mauro Colagreco will welcome back its pioneer, multi-award-winning chef Mauro Colagreco to take over the dining room and translate his ingredient-driven and sustainable philosophy to the restaurant’s urban setting in the Thai capital. Light, honest and respectful of nature, chef Colagreco and Côte head chef Davide Garavaglia will present culinary creations with fresh herbs, citrus fruits and vegetables that showcase the magnificent ingredients produced in Capella Bangkok’s greenhouse and by organic growers from around the country. 

Within Côte’s "riviera to river" concept, menus feature flavours from the Mediterranean Riviera while embracing the colours, textures and tastes of the age-old traditions of Thai cuisine where ginger, lemongrass, and pomelo make for captivating cross-border delicacies. There will only be a limited amount of seats per day, with dinner being served from 6-10pm. The nine-course "Carte Blanche" tasting menu is priced at B12,000++ per person and wine and Champagne pairings curated by sommelier Thanakorn ‘Jay’ Bottorff are optional and available at an extra cost.  Call 02-098-3818, email cote.bangkok@capellahotels.com or visit cotebkk.com.


'Amici Night' celebrates fine dining at Rossini’

An epicurean evening by Italian chefs

An epicurean evening will be hosted on Nov 24 at featuring a menu crafted by chefs Gaetano Palumbo, Sheraton Grande Sukhumvit’s executive chef, and Danilo Aiassa, Le Meridien Suvarnabhumi Bangkok Golf Resort and Spa’s executive sous chef. “Amici Night” will showcase the finest local, seasonal and imported ingredients at Rossini’s. Indulge in Arancina con Funghi, Tartelletta con Pate’ di Fegatini di Pollo, Gamberi Rossi, Zucca with Arancia e Radicchio and Raviolone di Granchio e Broccoli, among other dishes.

Diners will be treated to a choice of two mouth-watering main courses that highlight the finest produce from land and sea. Simply select from chef Aiassa’s Guancialino di Manzo Brasato al Vino Rosso or chef Palumbo’s Cernia con Salsa Puttanesca. Each dishes will be accompanied by Barolo Monforte d’Alba Piedmont (2018). The menu is priced at B3,600 nett per person for food (only via Line Shop), with an additional B999++ per person for wine pairing or B1,300++ per person for the full experience. Line Shop: bit.ly/SGS_LINEShopping or Line: @sheratongrandebkk or bit.ly/SGS_LINEOfficial.

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