Rosé Wine

Executive Chinese Chef Matthew Geng’s Honey Glazed Tiger Prawns – Nan Bei

F&B

Beverage

Recipe

Put a Tiger in your Tank

Honey glazed Tiger Prawns at Rosewood Bangkok's Nan Bei Restaurant

By Andrew MacKenzie

Chef Pim Techamuanvivit’s Nine Treasures Miang – nahm

F&B

Recipe

Restaurant

You Nahm it - They Do It Best

Gastronomic showpieces at COMO Metropolitan's nahm restaurant

Executive Chef Steven Black's Our Big Raw Salad with Dijon Mustard and Apple Cider Vinaigrette – La Sirena

Our Big Raw Salad with Dijon Mustard and Apple Cider Vinaigrette

Thailand’s bounty of fruits, vegetables and aromatic herbs make it a perfect destination for those preferring a vegetarian or vegan diet

By Andrew McKenzie

Executive Chef Trakulsak 'Kul' Yoayuan's Provence – Zazen Restaurant

F&B

Recipe

Restaurant

Provence

Thailand’s bounty of fruits, vegetables and aromatic herbs make it a perfect destination for those preferring a vegetarian or vegan diet

By Andrew McKenzie

Thai Chef Somkamol Namkram’s Moo Pa Lo Phad Haeng — Krua Mahabhirom

F&B

Recipe

Restaurant

Moo Pa Lo Phad Haeng

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from Chiang Mai's Villa Mahabhirom.

Executive Sous Chef Worakant “Bon” Singha’s Moo Kua Klua at The Andaman Kitchen

F&B

Recipe

Restaurant

Moo Kua Klua

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from the Phuket Marriott Resort and Spa - Nai Yang Beach.

Executive Chef Alexandre Demard’s Larb Moo Thord — Oxygen Dining Room

F&B

Recipe

Restaurant

Larb Moo Thord

Delicious on its own but with the ability to take on other flavours, the possibilities with pork are endless as exemplified by this dish from the x2 Chiang Mai Riverside Resort.