BEYOND BANGKOK

Superb Thai creations at Panwa House, Cape Panwa Hotel, Phuket Enjoy an evening dinner of great Thai food in a beautiful antique Sino-Portuguese house called Panwa House on the palm-fringed beach at Cape Panwa Hotel, Phuket.

The restaurant features delicious and creative Thai signature dishes using only premium ingredients and market-fresh local produce. Everyday (18.30-23.00 hrs.) from now until 30 April 2020.

Enjoy full-flavour Thai signature dishes featuring Rock Lobster with Sweet and Sour Chilli Sauce (Baht 450++); Crab Meat with Minced Chicken, Cooked in Its Own Shell (Baht 280++); Rice Vermicelli in Fish Curry Crab Sauce (Baht 240++); Deep-fried Marinated Chicken Wrapped in Pandanus Leaf (Baht 200++); Stir-fried Prawns Topped with Curry Paste (Baht 260++); Smoked Shrimps with Spicy Shrimp Paste Served with Vegetables (Baht 200++); and Sea Bass Fillet with Straw Mushroom, Lemongrass, Galangal and Chilli Sauce (Baht 340++).

Moreover, you can enjoy the Unique Thai Dinner Set Menu in the style of Southern or Central Thai Cuisine at only Baht 1400++ per set. Contact Cape Panwa Hotel, Phuket Tel: +66 (0) 7 639 1123-5 or visit our website at www.capecollection.com

Figs at Hyatt Regency Hua Hin is back with new look, new menu and a “Taste of Italy” Recently renovated Figs, with its modern and elegant casual interior, oozes with charm, with comfy sofa chairs, and warm lighting to create a relaxing ambiance. You may also choose to dine al fresco if you love the feel of a gentle breeze.

With a new Italian chef at the helm, the new menu brings together dishes from all over Italy, especially from the southern region of Puglia, including Antipasti, Pasta & Risotto, Pizza, Meat and Seafood dishes. The menu is built around classic comfort food cooked with ingredients that are im- ported from Italy as well as local produce. “Taste of Italy” is held every Tues- day from 6:30 pm to 10:30 pm offering a culinary trip around Italy without leaving Hua Hin. The buffet menu includes a carving station featuring the famous Italian Spit-Roasted Pork Porchetta from Lazio. Artisan breads include cold-proofed Ciabatta, Whole Wheat and Focaccia. Baht 999++ per person. Tel: +66 (0) 32 521 234 | Fax: +66 (0) 32 521233 | huahin.regency@hyatt.com 91 Hua Hin - Khao Takiap Road, Hua Hin, Prachuap Khiri Khan, Thailand, 77110

Sunday Brunch at Centara Grand Mirage Beach Resort Pattaya Sunday Brunch at Centara Grand Mirage Beach Resort Pattaya serves Alaskan king crabs, Fin de Clair oysters, a foie gras station, Sushi & Sashimi station, a carving station with roasted rib eye, delicious curries, stir-fires, and an expansive dessert station. Live entertainment with magician and fun for the kids & free access to the waterpark. Prices only Baht 1,299 net for an adult per person including soft drinks, juice, coffee & tea and child between 6-12 years old for Baht 649 net per person Children below 6 years eat free. Additional Baht 499++ for free flow wine and beer for three hours. Open 12.30 – 15.30 hrs. at Coast Beach Club & Bistro. Tel. +66 (0)3871 4981 or email to irdcmbr@chr.co.th

Japanese culinary flair at Hagi at Centara Hua Hin Every Tuesday to Sunday for dinner throughout April, Centara Grand Beach Resort & Villas Hua Hin invites all local connoisseurs of Japanese cuisine to visit Hagi Japanese restaurant for its latest ‘A New Japanese Flair’ promotion.

Created by the restaurant’s talented culinary team, led by an experienced Japanese Sous Chef, Narongsak Thongchue, the new à la carte selection presents innovative creations such as Calamari teppanyaki in shoyu-sake broth, a perfect Western-inspired dish for seafood lovers with added tastes from mellow Japanese shoyu and Sake.

Also on the menu are Seared baby seabass and Mirin-shoyu steamed snowfish. Open 17.00 to 22.30 hrs. Prices start from Baht 280++. For more information or reservations, please call +66 (0) 3251 2021.

Top Indian chef joins Angsana Laguna Phuket Angsana Laguna Phuket, a luxury resort located on the shores of Bang Tao Bay in northwest Phuket, had appointed Indian Chef Pravin Gayke to its culinary team.

Well-versed in the art of authentic Indian cuisine, Indian native Chef Pravin has already catered his first Indian wedding bride, groom, and guests with an array of aromatic, savoury Indian dishes.

Destination weddings with an Indian twist are a specialty of Angsana Laguna Phuket.

The Angsana Thali Set is served with a choice of Seafood including Tandoori Tiger Prawns or Tawa Fish for Baht 995++, Meats including a Boti marinated lamb kebab and Lal Mirch Ka Chicken Tikka for Baht 975++, or a Vegetarian option featuring Bharwan tandoori grilled stuffed potato and Paneer Tikka grilled cottage cheese for Baht 890++. Classic accompaniments such as Dal Makhani, Raita, Aloo Matter, Chana Masala, Jeera Rice and Gulab Jamun are also available.

Angsana Laguna Phuket also offers the Angsana Thali a la carte selection which allows guests to enjoy smaller portions of favourite Indian dishes such as Chicken Tikka for Baht 300++, Tawa Fish grilled with Indian spices for Baht 400++, and Vegetable Jhalfrezi for a mere Baht 250++. Contact reservations-lagunaphuket@angsana.com or tel +66 76 358 500.

Michelin-starred R-HANN introduces ‘Summer Samrub’ – a delicious new menu to thrill the senses

Chef Chumpol promises a Thai dining experience of the highest quality in a beautiful restaurant with ‘social distancing’ between tables

angkok is now recognized as a genuine international city, yet surprisingly there’s only a handful of truly elegant and sophisticated Thai restaurants that live up to this global stature.

One of those is R-HANN, a Thai fine dining restaurant on Thonglor (Sukhumvit 55) whose excellence has caught the attention of the world with a two-star rating by Michelin. That’s an incredible achievement given that this beautiful venue has only been open for two years. It also speaks volumes of its overall excellence. R-HAAN was founded by Piti Bhirombhakdi and his business partner, Chumpol Jangprai, a talented chef who has spent his entire career perfecting the art of Thai cooking.

Chef Chumpol is passionate about his work and together with his team is committed to the sourcing and selection of the freshest and finest of ingredients. Through skillful preparation, clever seasoning and time-honored cooking methods, these ingredients are transformed into superlative culinary creations. Add in the immaculate presentation of each dish, plus service that’s friendly and attentive but never intrusive, and the net result is a remarkable dining experience with food that Chef Chumpol describes so eloquently as the “Wisdom of Thai Cuisine.”

Overseas visitors will relish this rare opportunity to be introduced to B

Thai food of such amazing quality. For sure, some of the ingredients and tastes will be unfamiliar, but that’s the exciting part of dining at a restaurant of this calibre. It’s a delicious world of discovery as you get to know and appreciate the incredible variety and amazing complexity of Thai cuisine. And if you want to know more, R-HAAN’s knowledgeable staff will be happy to explain.

Right now, Chef Chumpol is welcoming the mid-year season with his Summer ‘Samrub’ – a traditional tasting menu comprising of eight courses that represent Thai fine dining at its very best. It’s definitely an occasion not to be missed.

This time of the year brings forth a bounty of colourful and exotic foods from the different regions of Thailand. These include Thai herbs promoting good health, which are particularly abundant during the summer months and are used extensively throughout the Royal Thai Cuisine served at R-HAAN.

Chef Chumpol’s summer samrub utilies recipes that follow the basic tenets of Thai cooking. These consist of the five senses: shape, taste, smell, sound and feel. And that’s not all. These are combined with eight key flavours: sour, sweet, creamy, salty, bitter, spicy, zesty and astringent. The result is simply sensational.

“Our summer samrub is a ‘Symphony of Thai Taste’ featuring a bounty of rich and memorable flavours of the season,” explains Chef Chumpol. “It’s the perfect introduction to the Thai culture for local as well as overseas diners.” R-HAAN’s spectacular main dining area is elegantly furnished and spacious, creating an ambiance that’s both warm and sophisticated. In accordance with current health regulations, the restaurant is imposing “social distancing’ between tables.

R-HAAN’s Summer Samrub

Diners can enjoy their choice of appetizer, followed by six meticulously prepared and presented main courses, with a selection of desserts to complete a superb dining experience. Wine pairing is available and includes some remarkable wines.

Each dish is served on ceramic bowls and dishes that have been painstakingly hand-painted as replicas of the tableware that graced the Royal Palace dining tables during the Rattanakosin era.

Daily from 18.00-23.00 hrs. Call : 095-141-5524 , 064-194-6416 Email : reservation@r-haan.com www.R-HAAN.com

Amuse Bouche • Sing Buri Triple Cooked Sun Dried River Fish Mixed with Sugar and Deep Fried Shallots served with Watermelon • MA HOR: Fresh “Hom Suwan” Pineapple Morsel topped with Minced Pork and Peanut

Appetizer • Traditional Siam Ruby Pomelo Salad from Nakhon Si Thammarat • Fish Noodle Pad Thai wrapped with Gotu Kola Leaf • 18 Months Fermented Fish and Thai Herbs Baked with Cheese served with Homemade Prawn Crackers • 30 Days Dry Aged Buriram Angus Beef grilled with Salt, Fish Sauce, Black Pepper and “Hua Rua” Bird's Eye Chili Sauce

Sorbet Main Course • Traditional Tom Yum Soup with King River Prawns and Fresh Thai Herbs • Betong Chicken Consommé with Turmeric • Ancient Thai Copper Pod Curry “Kaeng Khe Lhek” with Sea Grouper • Korat Wagyu Beef Short Rib Green Curry and Fresh Chili • Spicy Mango Chili Paste and Grilled Shrimp with Smoked Coconut • 18 Months Spicy Roasted Fish Paste served with Fried Sun-Dried Grouper with Ban Dung Fleur De Sel • Stir-Fried Wild Boar with Spicy Curry and Chanthaburi Cardamom Shoots • Aromatic Organic Jasmin Rice and Ubon Ratchathani Germinated Brown Rice

Dessert • Egg Custard with 110 DaysHarvested Esarn Pumpkin • Lampoon Black Garlic and Fresh Milk Ice Cream • Roasted Mango Sticky Rice with Banana Leaf served with Mahachanok Ok Rong Mango Sauce