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Latest from Pathum Wan - Bangkok (Downtown)
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Master Chinese Chef Leung Shing Hoi’s Stir-fried Lobster, Ginger, Coriander, Supreme Broth and Egg Noodles – Fei Ya
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Recipe
Restaurant
Stay
Hotel
Stir-fried Lobster, Ginger, Coriander, Supreme Broth and Egg Noodles

Chinese Splendour at the Renaissance Bangkok Ratchaprasong Hotel's Fei Ya Restaurant

By Andrew McKenzie & Bart Duykers
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Chef de Cuisine Roxanne Lange's Cranberry & Milk Parfait on a Stick - Reflexions
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Recipe
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Pretty in Pink - Dessert on a Stick

The Athenee Bangkok has a novel new recipe for Cranberries

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Wrap & Roll

Healthy offerings at Bangkok's Centara Grand at CentralWorld

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Activity
Exhibition
Culture
Art
Good Vibes

Bangkok art exhibition from Tong Tong Nanachin

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Tall and elegant hotel facade
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Hotel
Hedonistic Hideaway

Inspired by the golden are of travel the Hotel Muse is an opulent retreat in the heart of Bangkok

 

By Louisa Spence

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Chef de Cuisine Pierre Tavernier’s Dover Sole - Embassy
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Beverage
Recipe
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French Classic with an English Name

Dover Sole on a plate at Bangkok's Park Hyatt

 

By Andrew MacKenzie and Bart Duykers

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Chef Antony Scholtmeyer’s Miso Consommé with Scallops and Foie Gras - Elements
F&B
Beverage
Recipe
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Japanese French Fusion

A delicate Miso Consommé delivered by the Okura Prestige Bangkok

 

By Andrew MacKenzie with wines by Bart Duykers

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Activity
Wellness
Junior Spa

Youthful pampering at Centara Grand at CentralWorld Bangkok

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Bar & Socialising
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The Big Cheese

Gourmet cheese & wine party at SO Sofitel Bangkok

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Chef Markus Zuck’s Fin de Claire Oysters – Tables Grill
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Beverage
Recipe
Restaurant
The World is your Oyster

Grand Hyatt Erawan Bangkok's Fin de Claire delights

 

By Andrew MacKenzie & wine by Bart Duykers

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