Starwood Hotels ban shark fin in all hotels worldwide

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Starwood Hotels & Resorts Worldwide has announced a ban on shark fin in all of its nearly 1,200 hotels or 1,300 restaurants around the world starting in July 2014. According to a press release, the company expects to completely eliminate the consumption of shark fin without exception in all restaurants and food and beverage services across its global portfolio by the end of the year. Although some other hotel operators such as Dusit Thani Group has announced similar bans, Starwood is the first major, global hotel chain to announce a global ban. 

"At Starwood, we believe economic growth and the well-being of society are inextricably tied to the health of the environment, including the health of the world’s oceans and its inhabitants," said Frits van Paasschen, President and Chief Executive Officer of Starwood. "Our worldwide ban on shark fin represents an important, environmentally responsible step to aid in the collective goal of marine preservation. As a company with a collection of hotels that span the globe, Starwood has a unique opportunity to influence travellers and guests worldwide, and to underline the importance of good stewardship of our planet.”

The announcement has received positive feedback from various interest groups. Peter Seligmann, CEO, Chairman and co-founder of Conservation International said, “This is tremendously good news and a beacon of corporate leadership in ocean health. As apex predators, sharks serve a critical role in maintaining healthy ocean ecosystems, which directly support our fisheries, economies, culture and health. 

"It’s great news that Starwood Hotels & Resorts has decided to phase out shark fin this year across their portfolio of brands worldwide," said Seamas McCaffrey, Campaign Coordinator, Fin Free Thailand, a community campaign seeking to take shark fin off menus. “Starwood is one of the largest hotel groups in the world. When you consider how many sharks are being killed - more than 10,000 per large hotel serving shark fin soup every year - this decision could translate into a lot of saved sharks still swimming around. It really takes the pressure off seriously endangered marine species that are important to healthy functioning oceans, which we rely on for all kinds of fish and seafood.”

According to McCaffrey, it’s a smart business decision for hotels to take steps to protect endangered marine life, such as sharks. A living shark is worth more than a dead one when it comes to dive and eco-tourism, often thousands of times more in dollar value, he explained.

Coffee: A personal journey

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Text and photos by Kompit Panasupon

As far back as I can remember, I’ve always had coffee in my life. 
One of my key memories when I was a kid growing up in Bangkok
 in the 90’s is the aroma of darkly roasted coffee filling the air as I
 walked along the streets of Silom. Wrinkled, white-haired Chinese vendors moved swiftly to brew their customers’ caffeine fixes that were laden with sweet, condensed milk and served over ice – kaffae yen. To
 be into coffee then certainly wasn’t cool, but understanding that traditional coffee culture is essential to understanding today’s Thai café culture.

These days, I grow coffee, I roast coffee, I grind coffee, I sell it by the ton,
by the sack and also by the cup in my own café. Coffee culture is exploding in Bangkok just like in a lot of other places. The chains are everywhere and so are trendy independent cafés that fill up cool neighbourhoods like Thonglor and Ari. But despite this nonstop modernisation, many cafés have a ‘Fresh Coffee’ or กาแฟสด sign hanging above the door and you’ll see hipsters ordering “iced espresso with milk and syrup”. If you’re a newbie to the hip coffee scene in Bangkok, then what you’re experiencing is the ghost of Thailand’s coffee past.

To make kaffae yen, which is said to have its roots in China, coffee beans are roasted in large woks - often mixed with various types of seeds, most commonly tamarind seeds - to such darkness it almost resembles coal. The coffee is then ground in the morning, before the vendor journeys around the busy streets of Bangkok to sell his wares. The coffee grounds are steeped through cheesecloth in near-boiling water, to release the intense caffeine and to produce a rich, dark liquid. The coffee is then mixed with an equal part if not more of condensed milk and evaporated milk for extra sweetness and ‘fattiness’ (an adjective Thais use to describe the ‘mouth-feel’ of fat-containing foods) before being poured over ice – in a glass if you’re drinking ‘in’ or a plastic bag with a straw for take away. Don’t confuse it with oliang though, which is the black coffee with just syrup and no milk. 

Although it’s far from dead and gone today, in the days before all the hip cafés, kaffae yen was the coffee drink in Thailand. Even though we now see hipster-wannabe baristas in these nice new cafés operating an über-pricey, shiny, slick La Marzocco instead of old men swinging their cheesecloths, every Thai still wants a sip of iced coffee to caffeinate his body and fulfill a sweet tooth. In an effort to differentiate what they want to order from the less cool drinks their gramps drank, young Thai coffee drinkers ask for “iced espresso” or “espresso yen”. This has brought a lot of confusion to baristas who were trained in other countries or in institutes with international curricula, where it doesn’t exist. Even for me, I still have an argument every now and then with customers at my café, because I repeatedly try to convince them there’s no such thing as iced espresso with milk and syrup.

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So now, you know why you see iced espresso on the menu in every café. Now onto that ‘Fresh Coffee’ sign.

As supermarkets and hypermarkets started to dominate Bangkok just over a decade ago, international goods become more readily available in the market, and along came instant coffee, decades after it had become the dominant cup of joe in the west. As easy as scooping a teaspoon of coffee powder, artificial creamer, and sugar into a cup, add hot water, and voila it became an instant hit. Now everyone could drink coffee, anywhere, anytime.

One of the most vivid memories of tagging along with my parents on their holidays
 or business trips in Thailand was seeing the same Nescafé
 jar - along with its creamer and sugar jar sisters - next to a kettle in every hotel breakfast hall.
It seemed like a section of my family that I wasn’t part of and it became such a familiar set 
of objects that, when I was tall enough to operate the kettle, I made my own first coffee drink in order to join in. It was a horrible experience for a seven year old drinking a hot, bitter, and slightly acidic concoction. I think it took more than a decade before I started drinking coffee again.

At that point, instant coffee was also the coffee of choice for office workers and was relentlessly marketed to them. Instant coffee manufacturers invested heavily in their products for the new lifestyle; people had less time to stroll the street or wait for their kaffae yen and preferred to make instant coffee in their homes in the morning or offices in the afternoon. It was everywhere. Instant coffee was actually what I thought coffee was made of. I even thought those old coffee vendors were using instant coffee when I was a child.

Demand for long distance drivers also rose as the economy grew and their drink of choice (vying with the country’s most famous drink export Red Bull and its caffeine and chemical variants) was coffee in a can, still widely available at every petrol station and rest stop the length of the country. Most of them use Robusta, one of the two main beans commercially traded today, because of its higher caffeine content to ensure the drivers stay awake at the wheel all night long in a country that can take three days to drive end to end. Truck drivers were the shock troops of industrialisation in Southeast Asia and their most potent legal fuel comes in black, white, sweet, light, strong and even cappuccino varieties served
 in tiny 20ml cans that give 
the viscous liquid inside an unmistakable metallic tang.

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Many manufacturers looked for local coffee produce
 and even started their own plantations, like my family, starting with Robustas in the south, and then Arabicas in 
the north. But demands for Rubusta was so high that, in fact, more than 6,000 tonnes of Robusta in the south of Thailand were purchased in 2010 by
 two corporations in Thailand alone, and more needed to be imported. We were hooked.

As Thailand is reaching an economic point where people want to express themselves through their lifestyles, people are searching for more authentic experiences. Trends such as slow food and gourmet dining all play a role in growing demand for freshly made coffee again. Hence, all the sign of ‘fresh coffee’ is merely to differentiate its drinks from the previously prevalent instant coffees.

Still, the current coffee culture is mostly an expression of a lifestyle, not yet an understanding of coffee as a drink. Most people just want their sweet, iced coffee. That’s not to say it will just stay 
like that. We now see small roasteries and cafés gradually opening up in Bangkok and other cities. Their owners and baristas take time to tell their customers about where the coffee was grown, how the beans were processed, roasted, ground, and brewed. I see not long in the future, young coffee connoisseurs creating 
a new wave of coffee culture 
in Bangkok and beyond where people really get it, really understand it and finally move beyond what their grandparents already knew about coffee 50 years ago.

As for me, I might have to sell my soul to the Thai coffee devil by offering iced espresso at my café. Not that I don’t like the drink myself but I really do need to find a cool name for it. Then it will really fly out the door.

This article first appeared in Asia Eater issue 1

Izakaya style dining at Zuma Bangkok

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With seven locations in the world, Zuma has delivered modern Japanese to customers since 2002. For any restaurant with multiple international locations, food culture is of the upmost importance in establishing the brand and appealing to local customers. That concern might attribute to the wide acceptance of Zuma Bangkok.

Head chef Satoshi Onuki believes that Zuma stands out from other Japanese restaurants because the restaurant maintains the balance between traditional Japanese ingredients and modern presentation, unlike other establishments that still stick to traditional style. At the same time, the local branch also incorporates some Thai elements in their dishes.

“Thai food is something truly special for me,” Onuki said. “They have very similar food culture with the Japanese.”

The dining experience at Zuma is created around the izakaya style of eating and drinking, which differs from the typical starter and main course menu structure. Izakaya has no rules or protocols when ordering from the menu; dishes that are brought to the table steadily throughout the meal and can be enjoyed or shared amongst friends.

Below are the preparation details for a Zuma signature cocktail and dish: the smoked Japanese whisky sour and the wagyu gunkun. Click here to see the video from the restaurant.

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SMOKED JAPANESE WHISKY SOUR
Double shot of smoked infused black nikka whisky, yuzu juice, egg white and a dash of bitters 

Preparation:

  1. Bring all of the ingredients together in the shaker and shake well with crushed ice.
  2. Pour the mixing ingredients in the bottle then smoke it with the apple cedar wood and close the lid.
  3. To serve, prepare the ice ball in the rock glass and twist a lemon zest over the ice. Serve it together with the cocktail mixture bottle. 

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WAGYU GUNKUN

Preparation:

  1. Sear the minced A5 wagyu for 3 seconds, then add the wagyu sauce, which is composed of soy sauce and a truffle oil base, then add a finely chopped spring onion.
  2. Thinly slice the daikon in square shape and wrap around the gunkun (nori wrapped around sushi rice).
  3. Top with rock shrine, garlic and caviar to finish.

 

Malbecs arrive at Siam Winery

Siam Winery has added Argentinian CHAKANA from the Chakana Group to its “World of Wines” portfolio. CHAKANA MALBEC 2012 and CHAKANA ESTATE SELECTION MALBEC 2012 are both of the Malbec grape variety, which has been at the forefront of the Argentinian wine export boom. 

Daniel Schwalb, commercial director of Siam Winery said, “We have been working very hard to recruit quality wines, as well as selecting the best business partners in wine production in order to import quality wines for the Thai consumer. It is our great pleasure to be able to deliver quality Argentinian wines like CHAKANA via our ‘World of Wines’ portfolio to emphasize our image as a wine marketing leader in Thailand and to provide more options of wines for the Thai consumer.”

CHAKANA MALBEC 2012 is an easy to drink red wine, has medium body and is suitable for beginners. Its aroma is fresh and perfumed by violets. On the palate, it has hints of ripe plum, red berries and spices. The wine goes well with grilled meats, duck, goat, pizza, pasta and cheese. 

CHAKANA ESTATE SELECTION MALBEC 2012 is aged in French oak barrels for 12 months. Its aroma is intense with hints of plums, dark fruits and chocolate. On the palate, it is elegant, with good structure and a long soft finish. It goes well with smoked and grilled meats, pies and pastas.

Miang Kham promotion at Royal Orchid Sheraton Hotel & Towers

Chef Charoensri Vatanayut from Thara Thong at Royal Orchid Sheraton Hotel & Towers is putting on a special mieng kham menu from May 1 to June 30.

Apart from the traditional mieng kham, chef Charoensri will prepare new takes on this bite-sized DIY treat including mieng pol la mai (fresh fruits topped with ginger, shallot, coconut and peanut sauce), mieng pok pia gai (deep-fried spring rolls wrapped with chicken, vermicelli and sweet and sour chilli sauce), mieng kao tang (rice crackers topped with minced pork, shrimp and spicy herbs), mieng pla salmon (salmon in crispy cups topped with ginger, shallot, cashew nuts, lime and egg with mayonnaise sauce), and mieng ruam mitr (cube of boiled pork, shrimp, chick, coconut flakes, fried garlic, shallot and ginger wrapped in cha-plu leaves topped with special mieng sauce). 

Thara Thong is open daily for dinner between 6pm to 10.30pm. For more information and reservation contact +66 (0) 2266 9214 or email events.rosh@sheraton.com

Bangkok welcomes Bordeaux Rendez-vous 2014

On Friday 25 April, Elements Restaurant will welcome the 2014 Bordeaux Rendez-vous delegation to Bangkok for an exclusive professional tasting with some of the most respected names in French winemaking. 

Classic vintage wines, presented by various Chateaux owners and directors, will accompany modern interpretations of classic French dishes created by Chef Henry Jordan and his team. Priced at THB2,500++, this experience is limited to only 30 only guests and will begin promptly at seven o’clock.  

The delegation will also travel to Vietiane, Jakarta and Bali for future events running until Friday 2 May.For more information and reservations, please call 0 2687 9000 or contact Marc Bittner, Head Sommelier at marc.bittner@okurabangkok.com

Easter brunch specials in Bangkok

We’re drooling thinking about the Easter treats that are around the corner—yellow chicks, chocolate eggs and bunnies, oh my. But a city like Bangkok has so much more to offer for Sunday brunch, see our list below for more details:

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The Peninsula

From 19 to 20 April 2014, The Lobby’s Easter afternoon tea will be available from 14:00 to 16:00 hrs and will feature live entertainment. For children, the Teddy Bear Afternoon Tea will also be available at The Bar. 
All events will have exciting activities for children, including an Easter egg hunt and fun giveaways.


From 13 to 20 April 2014, a range of Easter goodies will be available for purchase at The Peninsula Boutique, which is located on the Ground Level of the hotel. Items are available between 10:00 - 19:00hrs. 


For more information or to make a reservation, please contact the Food & Beverage Department at +66 (2) 861 2888 or e-mail diningpbk@peninsula.com. 

Millennium Hilton 

Children and those who are young at heart can partake in an egg hunt, egg painting and visit a bunny mascot at this year’s Easter Brunch on 20 April at Flow restaurant. Priced at THB2,500++ per person, or THB3,500++ including a free flow of Bloody Marys, Blood Orange Mimosas, Wines and Bubbly, the brunch offers a wide range of both international and local flavors. Highlights include: rock lobster salad, lobsters, oysters, king crab, scampi, Bouchot mussels, seared foie gras, slow roasted lamb leg, lamb rack, and roasted prime rib.

For more information or to make a reservation, please call +66 (2) 442 2000.

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Mandarin Oriental

A selection of Easter treats and delicacies are available from 4 to 20 April 2014 at all Mandarin Oriental Shops at Siam Paragon, Central Chidlom, Gaysorn, The Emporium and the hotel lobby. Select items include Colomba easter cakes, hot cross buns, Easter cupcakes, golden eggs, Easter chocolates, yellow chicks, chick lollipops, bunny in hole, large chocolate eggs. 

For more information, please call +66 (2) 659 9000 or email mobkk-bakery@mohg.com.

Marriott Hotel Sukhumvit

From 12:00 hrs to 15:00 hrs, this Easter Sunday brunch buffet at 57th Street will include honey ham, hot cross buns, foie gras and fresh seafood delights to name a few. Guests are also invited to guess the chocolate bunny’s weight and the lucky winner will take the prized bunny home.

Children under 6 years old dine free and the restaurant offers a half price brunch for children between 6-12 years old. Brunch runs from THB1,657++ per person with the wine bar costing THB650++ per person.

For more information or to make a reservation, please call +66 (2) 797 0000.

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The Sukothai Bangkok 

The Sukhothai Bangkok features two dining celebrations - Easter Sunday Brunch at Colonnade and three days of Easter Chocolate Buffet at Lobby Salon.

Executive Chef Antony Scholtmeyer has prepared a broad selection of traditional Easter dishes for Easter Sunday Brunch. For THB3,500++ per person, from 12:00 – 15:00 hrs on Sunday 20 April, diners can choose from specialties such as roasted lamb with Middle Eastern spices and Harrisa sauce, braised lamb shanks with green olives and apricots, fig and orange glazed ham and South American ceviche marinated to order. For dessert, expect classic Easter treats including Easter carrot cup cakes, Easter mini praline eggs and hot cross buns.  

Those with a sweet tooth can indulge in a three-day Easter Chocolate Buffet featuring sandwiches, savories and imported liquid hot chocolate. A cakes and pastries station provides assorted Easter cookies, blueberry crème brûlée and mini chocolate bunnies. The buffet is available on 18 – 20 April 2014 from 14:00 – 17:00 hrs. at THB990++ per person.

For more information or to make a reservation, please call 02 344 8888 or email promotions@sukhothai.com

Siam Kempinski Hotel

Gather the family at Brasserie Europa from 12:00 hrs to 15:00 hrs for Easter Sunday brunch. Some of the highlighted food stations include seafood on ice, sushi and sashimi, Thai salad and appetizers as well as freshly cooked à-la-carte main course dishes and desserts. Kids Club attendants are available to supervise a variety of children’s activities. 

The brunch offers a variety of payment options depending on inclusion of alcoholic beverages and age. THB3,150++ per person includes alcoholic beverages and free-flow of Moët & Chandon Imperial Rosé champagne,  THB2,200++ per person includes non-alcoholic beverages, and THB1,200++ per child aged 6 – 12 years old.

The River Cafe & Terrace will host Sunday Easter brunch from 12:00 – 15:00hrs. The buffet is priced at THB2,500++ per adult and THB1,250++ per child below 12 years old. Children under four years old can enjoy brunch with compliments.

For more information or to make a reservation, please contact +66 (2) 162 9000.

Royal Orchid Sheraton Hotel & Towers

The Royal Orchid Sheraton Hotel & Towers celebrates Easter with Sunday brunch at Feast Restaurant overlooking the Chao Phraya river. The brunch includes fresh seafood such as lobster, Alaskan crab, New Zealand mussels, oysters, salmon, king prawns and a caviar corner. There will also be live cooking stations with grilled and roasted meats, a paste corner, Chinese, Indian and Japanese cuisine as well as large dessert selection. For the children, the hotel has arranged an easter egg hunt around the garden. 

The brunch is priced at THB1,800++ with free flow blended juices. For more information or reservations, contact +66 (0) 2266  9214 or email events.rosh@sheraton.com

Two star Michelin chef at Ciao, Mandarin Oriental

Chef Norbert Niederkofler is presenting two set-menus at Ciao at The Mandarin Oriental Bangkok from 7-12 April with a grand 7-course finale on Saturday 12 April at the restaurant’s Chef’s Table. As the Executive Chef of St. Hubertus restaurant at Rosa Alpina, a five-star hotel in Dolomites mountain range in Northern Italy, Chef Norbert’s commitment to fresh ingredients and his ability through sound technique to showcase their best qualities, have earned him two Michelin stars since 2007.

We caught up with the chef before one of the dinners at Ciao to talk about his dedication to fresh and local produce, and some of the trends in global cuisine.
Ravioli with liquid goat cheese, glazed eel, lemon and mountain pine chips

A couple of years ago we decided to work with just local products, so products from the mountains where St Hubertus is located, and seasonal products. We have our own farmers and suppliers of meat and vegetables so all the products that we need for next winter we ordered one month ago. We tell them what we need and what they have to grow and they produce it for us. 

In the summer time we buy mushrooms, wild berries, fruit. We cook it, store it, we put the mushrooms under oil or we dry them so we have products for the winter. When we’re working with a meat supplier, we never just buy a filet, we buy the whole animal and then work it in different ways. That’s the way of our cuisine.

There are 3000 to 4000 different types of mushrooms and we don’t even know them. Worldwide there are some 2200 different apples. For me it’s very important to keep the variety and it’s nice and important for the future because otherwise we’re running out and we’re working with just 1/10 of what we could have and it’s a pity to lose all the experience and all the knowledge about the other products.  


Char, peas, horseradish, mint

We try to work with every technique that you can find, we use all of them. We always try to help the product. For example if we have a delicate product like a trout, we don’t marinate it before we cook it, we work with it in its natural way. We se how nature presents the product and we try to serve it as close to that as possible so that we don’t change the quality too much. If you close you eyes you have to know what you eat, it’s very important to me. To have everything as close as possible to nature.

Some of the ingredients we use here at the Mandarin we mailed before. Some we could buy here. Most of the products are from Thailand. It’s very funny for us to work with products from Thailand and work them in our own way. For example, we cook the potatoes in the soil and mariate the beef tenderloin in the hay. So you cook it and let it rest in the hay and it gets a really nice taste from the hay. 

I was never into molecular cuisine because I don’t like it. We use all the techniques too but I don’t like to change things just to change them. I like to work with the product, for it to be as natural as possible on the plate. There are a lot of chefs in Europe that like to show off with the technique. I don’t have to show off with the technique, I have to know the technique beause it’s my job. I mean if I want to be a mechanic in Formula One, I have to know how the engine works. If I don’t know how the engine works it makes no sense that im there.  


Lamb, parsley root, pearl onions, garden angelica

Everybody does the same thing. It’s not good. We’ve got so many different regions and cultures and so many different possibilities of seeing the food. I don’t blame anybody. For young chefs it’s normal. You go around and you pick up things here and there that you can work with and you say ‘this is good that I good’ but maybe the older you get you say ‘no, no’. Do it right. Do a clean Italian cuisine in Thailand, do a clean Japanese cuisine in London. That’s fine. But do it clean. I don’t like the mixtures anymore.  

I always compare food with design. Because the cleaner the design is, the more perfect it has to be. The more difficult it is because if you do just one little mistake, you see it right away. And if you have just three ingredients on one plate, they have to be perfect. Then you cannot hide anything. It’s there.  

Chef Norbert will be at the Mandarin Oriental until 12 April. for more information or reservations, contact mobkk-ciao@mohg.com or call +66 (0) 2 659 9000 ext. Ciao 

Guest chef at Marriott Sukhumvit

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The District Grill Room & Bar at the Marriott Sukhumvit is currently hosting chef Chris Irving from the Gordon Ramsey Group in London. Until 24 May the Canada born chef will be at the restaurant on a regular basis and present two different menus. There will also be cooking classes for a limited time. 

Chef Irving comes from a diverse culinary background having cooked for Her Majesty The Queen of England as well as the Spanish royal family. 

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On a recent visit we had a refreshing tomato and red pepper gazpacho with cubes of apple and celery; grilled tuna with salty sauce made of coriander and lack sesame on top a salad of fennel and onion; espresso braised beef rib with young broccolini, crsipy sweet potato and carrot puree and finishing off with a decadent chocolate sphere of bitter chocolate mousse, honeycomb and blackberry sorbet to balance the sweetness of the chocolate. 

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Prices for the set dinners at the Chef’s Table vary depending on the menu. For more information and reservation contact +66 (0) 2797 0130. 

Aleenta Phuket launches new waterfront restaurant

Located on Natai beach in Phang Nga, THE EDGE is Aleenta Phuket's new fine dining establishment.

With a menu built on fresh locally-sourced ingredients and artistic presentation, each dish explores nuances of texture and colour, flavour and scent. The selection incorporates Thai and Asian influence which are presented through the chef’s menu of luscious Intro, Aquatic, Flora & Fauna and Finale choices.

During the day, the restaurant provides wider epicurean options by offering a specific a la carte menu, but also a buffet with salads, cheeses and various desserts. When night falls, The EDGE transforms into a more romantic setting with white tablecloths and candles accompanied by an extensive selection of local and international wines. Lunch is served from 12:00pm to 4:00pm and dinner is served from 6:30pm to 10pm.

“THE CHOP HOUSE” herds into Hong Kong




From its debut in Singapore last year, The Chop House will extend its gastro-bar experience to Hong Kong, introducing an array of international dishes with a contemporary spin, alongside craft beers and specialty burgers.

The Wooloomooloo Group’s latest dining venture will be located in Causeway Bay’s new landmark, Soundwill Plaza II, Midtown. The second branch of Wooloomooloo Prime will also be launched in the same building.

In addition to the food, one of the main attractions at The Chop House is the self-serve beer tap, the first motion-censored tap available to Hong Kong beer-lovers. Diners are invited to use the unique selfTAP card to tap in and out and pour their own pints. 

An evening with Henrik Yde-Andersen

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Sra Bua by Kiin Kiin at Siam Kempinski in Bangkok recently launched a new wine pairing menu, conceptualised by chef Henrik Yde-Andersen the founder and owner of Sra Bua’s sister restaurant in Copenhagen, Kiin Kiin. Yde-Andersen himself was at the restaurant from 26-30 March to present the new menu and selected classic and new world wines to guests.

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Following the same experimental model that has earned Kiin Kiin a Michelin star every year since 2008, the new menu runs for three months at both restaurants and introduces new dishes such as a tom yam served in two separate bowls, one cold with shellfish and galangal and one warm with noodles made of prawn. One of the highlights of the menu is the lobster tempura served with shavings of fresh cucumber and a dressing made table side in a mortar using green chillis, lime and garlic. For the spicy beef braised in oyster sauce with green peppers, pickled shallots and dehydrated sheets of onion, Yde-Andersen made the oyster sauce himself using fresh oysters from Thailand.

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Yde-Andersen’s interest in Thai food started when he visited Thailand in 2000. Together with his partner Lertchai Treetawatchaiwong he opened Kiin Kiin in 2006 and has since expanded in Copenhagen with no less than six other outlets from take aways to pan-Asian bistros. He’s also worked with famous Danish craft brewery Mikkeller, to make specialty beers to pair with Asian food. 

In line with the experience at Kiin Kiin in Copenhagen, where guests eat a selection of ‘nibbles’ and starters in a downstairs lounge area, Sra Bua by Kiin Kiin recently introduced a similar ‘pre-dinner’ area for starters and cocktails. As part of the new menu, guests will be serves a selection of ‘street foods’ such as chicken satay, served in a non-traditional way on a piece of dried chicken skin; miang kam cornette, a modern take on the traditional wrap here served in an ice cream cone; eggplant relish with smoked marrow, an interpretation of the northern specialty nam prik noom, which is a spicy paste made of green chillis and five spiced pork, a piece of braised pork belly served in a traditional five spice sauce together with a quail egg and crispy pork skin.

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Sra Bua by Kiin Kiin was recently named one of Asia’s 50 Best Restaurants for the second consecutive year at the Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Acqua Panna. The restaurant is open for lunch from 12 noon to 3pm (a la carte only) and for dinner from 6.00pm to midnight. Dinner includes a choice of set menus and a la carte offerings with the ten-course set dinner with wine pairing menu at THB4,900++ per person.

For more information or to make a booking, please call 02-162 9000 or email srabua.siambangkok@kempinski.com 

Three-day experience in Koh Kood with wine expert James Suckling

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Soneva Kiri is hosting a wine appreciation weekend with James Suckling, wine editor of Asia Tatler.

The THB117,000 package includes two nights in a Bayview pool villa suite, a wine appreciation seminar, two wine dinners, one souvenir Lalique ‘100 points’ glass, and private round trip flights from the resort to Bangkok and runs from 30 May – 1 June.

For more information contact Soneva Kiri at +66(0) 39 619 800 or reservations-kiri@soneva.com

Food&HotelAsia returns to Singapore

The 19th International Food&HotelAsia (FHA) returns to Singapore on April 8-11. Held at Singapore Expo, the event brings more than 3,000 exhibitors from 64 countries under one roof to showcase products and services related to the food and hospitality industries. The organisers expect more than 64,000 trade attendees from 95 countries who will also be able to participate in specialised events such as FoodAsia, HotelAsia and Bakery&Pastry, as well as competitions and a conference.

Amongst the exhibitors will be Food Philippines, the Philippines’ collective food export brand, who will showcase 17 Philippine brands from the country’s sea and farm industries including fresh and dried fruits, coconut products, condiments, noodles and seafood and cocoa products.

The Philippines participation is organised by the Philippines Department of Agriculture-Agribusiness Marketing and Assistance Service (DA-AMAS) in collaboration with the Philippine Trade and Investment Centre (PTIC-Singapore) and the Philippine Center for International Expositions and Missions (CITEM). The aim is to promote the products of the Philippines, which is a major exporter of raw ingredients and one of the world’s biggest exporters of fresh and processed fish products, pineapples, bananas, papayas, mangoes, and coconut products.

For more information, visit http://www.foodnhotelasia.com/