If you're looking to indulge in fine food this month, here are noteworthy culinary collabs and guest shifts to consider.
Yu Ting Yuan x Duddell’s, Hong Kong
Embark on a journey where every bite tells a story, where tradition intertwines with innovation and where culinary artistry knows no bounds. This is the essence of the collaboration between chefs Tommy Cheung of Yu Ting Yuan, the Cantonese restaurant at Four Seasons Hotel Bangkok at Chao Phraya River, and Chan Yau Leung of Duddell’s, the Michelin-starred Cantonese restaurant from Hong Kong.
Chef Chan Yau Leung of Duddell’s, the Michelin-starred Cantonese restaurant from Hong Kong.
Chef Leung, formerly a professional boxing champion, brings more than 40 years of experience in Cantonese cuisine to the table. As the master executive chef at Duddell’s, he continues to innovate modern Cantonese fine dining, infusing tradition with creativity.
Chef Tommy Cheung of Yu Ting Yuan.
At Yu Ting Yuan, chef Cheung’s dedication to the nuances of Cantonese cuisine finds its counterpart in the innovative spirit of chef Leung. Together, they have meticulously curated a menu that pays homage to the rich heritage of Cantonese gastronomy while pushing the boundaries of creativity.
From the delicate flavours of double-boiled fish maw soup with morel mushroom and conpoy to the sumptuousness of steamed spot grouper fillet with aged rice wine and egg white, every bite is a revelation, a story waiting to be told.
Embark on a culinary odyssey for dinner on Feb 28 and lunch and dinner on Feb 29 at Yu Ting Yuan. On offer are a six-course lunch and an eight-course dinner, with optional wine pairings. Visit the hotel’s website.
Mia x Maison Dunand
The return of the "Friends Of Mia - Next Gen Series” kicks off with a collaboration featuring chef de cuisine Philipp Prinzbach from Maison Dunand. On March 6, chefs Pongcharn “Top” Russell and Michelle Goh from Mia and Hickman will offer an eight-course dinner.
Chef de cuisine Philipp Prinzbach from Maison Dunand.
Chefs Pongcharn “Top” Russell and Michelle Goh from Mia.
From Germany's Black Forest region, chef Prinzbach began his culinary journey at the age of 16 and earned his stripes at a three Michelin-starred restaurant by the age of 19. His move to Bangkok in 2016 led to the opening of restaurant Sühring, followed by his role as sous chef at Le Normandie under chef Arnaud Dunand. In 2022, chef Dunand and Prinzbach launched Maison Dunand. Visit Mia's website.
Embassy Room x Masia Restaurant
Immerse in a Catalonian four hands dinner by chefs Ferran Tadeo of Embassy Room – Catalan Cuisine and Mateu Villaret of Masia Tokyo, on March 1-2.
Chef Mateu Villaret of Masia Tokyo.
Chef Ferran Tadeo of Embassy Room – Catalan Cuisine.
The two-night dining event highlights a menu of traditional Catalan dishes with a modern twist. Amplifying the concept of “Mar y Muntanya”, diners can expect the best ingredients of the region’s sea and land elevated by a premium wine selection and cocktails.
Prepare to feast on dishes such as Kagoshima Wagyu beef, caviar and carabineros inspired by homemade cooking combined with modern techniques. The 15-seat “chef’s table” allows diners to see all of the action in the open kitchen and interact with the chefs. The Catalonian chefs highlighted dishes are Grill lettuce, consisting of pilpil iberico, papada iberica anchoas, karasumi by chef Villaret and the Entrecot de Vedella, consisting of Spanish striploin, matsutake and piquillo pepper by chef Tadeo.
Similar to chef Tadeo, Chef Villaret grew up in the nature of Catalonia, surrounded by the mountains and sea. His passion for cuisine and his Catalan roots have led him to work in top-tier restaurants around the world. Masia, In Tokyo, is his first restaurant and opened in 2022 in Ginza.
The dinner on March 1 will be an eight-course dinner, inclusive of wine pairing, while the March 2 dinner features a 12-course chef table dinner with optional wine pairing and only open to 15 diners. Visit the hotel’s website.
Samuay & Sons x Avani Sukhumvit
Chef Weerawat “Num” Triyasenawat of Udon Thani’s Samuay & Sons will be taking over the kitchen at Greenhouse Restaurant, Avani Sukhumvit Bangkok, on March 8-9.
Born and raised in Udon Thani, chef Num opened Samuay & Sons to showcase the culinary innovation of northeastern Thailand. Renowned for its modern Isaan cuisine, Samuay & Sons blends traditional and modern techniques using locally sourced ingredients to craft a menu that evolves with the changing seasons.
Chef Num invites diners to "Taste The Magic" of Isaan cuisine at Avani Sukhumvit with a menu inspired by the region. The journey begins with an amuse bouche that combines bite-sized papaya salad with grilled Betong chicken raised by Khon Kaen farmers. For appetisers, choose between bamboo shoot soup, a regional favourite elevated with ant eggs and caviar from Hua Hin, or fish and local chicken sausage with spicy pig trotter reduction served to resemble an egg. The soup course is titled “The Red Lotus Lake”, inspired by the tourist destination in Udon Thani, featuring tom yum with tiger prawn and watermelon. It’s followed by a steamed herbal Khong river fish with mixed local vegetables and Isaan consommé.
For mains, rice-field crab sauce and sticky rice are served with grilled Phu Meng pork, a unique pig breed developed by local farmers. The magic concludes with a sweet and sour delight of mango sticky rice tacos with mango sauce and mango ice cream. Book the five-course dinner by Feb 29 to receive a 20% discount on food only. Visit the hotel’s website.
Rossini’s Anniversary Dinner
The Italian restaurant at the Sheraton Grande Sukhumvit Bangkok celebrates 28 years on March 1 with a dinner that will transport diners through the eras.
The legacy unfolds through the artistic mastery of Rossini’s Italian chefs, each defining their unique culinary narrative, transcending from 1996, to the present, exemplifying the expertise of culinary luminaries such chefs Paride Noviello, Luca Cesarini, Gaetano Palumbo, Marco Cammarata and Stefano Marlo.
The evening unfolds with a cocktail reception, where canapés and premium beverages will be circulated, creating a prelude to the five-course dinner. Under the masterful hands of chefs Cammarata, Manachai Konkangplu, Giacomo Vinci, Sayan Jindasri and Parit Panithaporn. Throughout the evening, the enchanting notes of a live guitar by an Italian guitarist will serenade diners.
The menu featuring Seared goose liver pumpkin espum, amaretti crumble by chef Sayan; Tuscan artichoke soup with 24-month aged Parmesan by chef Parit; Risotto with lobster, prosecco and fava bean by chef Manachai; Sous vide milk-fed veal tenderloin, foie gras, baby potato, spinach, black truffle jus by chef Cammarata; and Manjari chocolate, raspberry coulis, hazelnut crisp by chef Vinci. There will also be a lucky draw, where surprises await and take home a personalised souvenir to commemorate the anniversary. Visit the hotel’s website.
