Bangkok is a cacophony of sights and sounds – towering skyscrapers and religious sights interspersed with the thrumming buzz of a busy city. It is in this midst that visitors find an oasis of calm from several luxurious hotels dotting the landscape, matched by superb cuisine created by stellar culinary talents.
Meet seven of these fine hotel chefs, dishing out on the Bangkok chef’s life behind and beyond the kitchen.
MORTEN BOEJSTRUP NIELSEN
Group Chef Thai Cuisine, Dusit International Chef de Cuisine, Benjarong at Dusit Thani Bangkok
The Danish multi-awarded chef – from Michelin-starred restaurants Nahm in London, The Paul and Kiin Kiin in Copenhagen – is responsible for taking Dusit Thani’s Thai cuisine concept to
new heights.
“Coming from Denmark, I was drawn by Thai cuisine’s exotic flavours. It was doing something new and exciting, not following the path everyone else was taking.
Benjarong
Locals enjoy coming here for the new take on Thai food. Tourists can enjoy amazing food in a safe environment. So come and enjoy an evening of food with lots of flavours, looking out on one of Bangkok’s most beautiful gardens.
Try
Yam Pla Dook Foo Deconstructed – crispy catfish salad with custard of tom yum and chunky crabmeat – and 72-Hour Slow Cooked Beef Ribs in Aromatic Green Curry.
Future Plans
New menus with exciting dishes. I am doing the food concept for our new restaurant brand SOI, a more casual dining experience.”
RENU HOMSOMBAT
Thai Corporate Chef, Saffron of Banyan Tree
Chef Renu was exposed to cooking at an early age, from her family-owned hometown restaurant, then Arnoma Hotel, Fortune Hotel and Rama Garden Hotel before joining Banyan Tree Bangkok as Chef de Partie in 2003 and Thai Sous Chef for Saffron in 2008.
“If I compare a good team to seasoning, it will be the finest quality that brings out the flavour and essence of each dish. I believe that creativity comes through the love and enthusiasm for cooking.
Saffron
It expresses Thailand’s true character. Each dish is nicely presented, with a story to tell. Guests taste exquisite flavours, with the appearance and aroma from Thai herbs and seasoning. The quality of service we provide, based on Thai tradition, is always evident.
Try
Khong Wang – four flavourful and mouthwatering dishes, carefully cooked and selected. To maximise the flavour and guests’ experience, we advise to eat it in a specific order.
Future Plans
Searching for exclusive and seasonal dishes from different regions of Thailand, that may be long forgotten or rarely available. I am interested in these because they are very unique, especially from Phuket and Chiang Mai.”
Clockwise from top: Nagasaki Wagyu Beef Rib Eye black Perigord Truffle; Luca Casini, Italian Chef, Volti Ristorante & Bar at Shangri-La Hotel Bangkok, Morten Boejstrup Nielsen, Group Chef Thai Cuisine, Dusit International, Chef de Cuisine, Benjarong at Dusit Thani Bangkok; Michael Hogan, Executive Chef, JW Marriott Hotel Bangkok
MARK HAGENBACH
Executive Chef, Grand Hyatt Erawan Bangkok
An Australian national with over 23 years of culinary experience in seven countries, Chef Mark has worked with the Hilton Group and Oberoi Group before joining Hyatt as Executive Chef in 2008.
“I really enjoy the creative process, where a simple discussion with my team can turn into something memorable. Just discussing a plate, raw ingredient or decoration starts as a spark and evolves into an amazing experience for the guest.
Memorable Moment
I am part of the Bangkok Chef’s Charity, which supports and raises money for Border Schools for the education of underprivileged children, under the patronage of HRH Princess Maha Chakri. To be able to give back, even just a little, is something I care deeply about.
Tables Grill
Tables Grill revives the artistry and showmanship of tableside cooking with live cooking stations throughout the restaurant. Guests can see the preparation of majority of the dishes on the menu, interact with the chefs and experience a touch of theatre with every dish.
Future Plans
Hyatt is one of the hotel companies at the forefront of driving awareness of seafood sustainability. Tables Grill will be sourcing and working with partners to ensure we have 100 per cent sustainable seafood on our menus by end 2016. Guests can look forward to interesting and unique seafood offerings.”
DAMRI MUKSOMBAT
Executive Chef, The Siam
Former Executive Chef of Issaya Siamese Club (Asia’s 50 Best Restaurants List), Chef Damri makes waves with The Siam’s three outlets, showcasing his years of culinary experience at The Four Seasons and Mandarin Oriental.
“I will continue to travel and explore Thailand, seeking out those dishes that we love and want to share with our guests. From Bangkok market classics to obscure village dishes, we look to bring the best of these to our tables.
Memorable Moment
Working with legendary Chef Michael Ginor. I remember exploring the Burmese/Thai border with Chef and General Manager Jason Friedman, seeking out unique borderland dishes. Watching this great chef engage local cooks without understanding each other’s language was memorable. They communicated through a passion for cooking.
Chon Thai
Our focus is on fresh and seasonal produce, cooked to the best standards. These recipes are cooked from my heart and have been passed down in my family, and sourced through my travels through the kingdom.
Dishes
Khao Soi Noi, a Shan Burmese (Thai Yai) crepe-like dish that requires precision and technique not practiced in modern kitchens. We recently made a trip to the Golden Triangle to meet with the one cook in Thailand making this dish, in a small Shan village on the Thai side of the Burmese border. We spent the day, as she shared a lifetime of secrets and techniques with us.”
Clockwise from top: Banyan Tree Khong Wang; Damri Muksombat, Executive Chef, The Siam; Mark Haganbach, Executive Chef, Grand Hyatt Erawan; Renu Homsombat, Thai Corporate Chef, Saffron of Banyan Tree
MICHAEL HOGAN
Executive Chef, JW Marriott Hotel Bangkok
Multi-awarded Executive Chef Michael Hogan from the Gold Coast, Australia has the culinary experience and comprehensive understanding of diverse cuisines that enabled him to oversee seven restaurants and still be involved with annual charity dinners for underprivileged children.
“One of the most challenging and rewarding things is putting your fingerprint in the culinary operation from the start. It ties you to that hotel for the rest of your life – the people with experiences you create. You are part of shaping the whole food and beverage destination.
New York Steakhouse
I can confidently and proudly say that we have a variety of really prime cuts and a very close relationship with our suppliers, who understand and share the same passion for quality beef.
Try
CAB Prime and the Tomahawk, 1-kilo Australian Wagyu served with the bone – juicy, aromatic, and smokey, it never disappoints. Caesar salads served tableside, renowned for concocting the famous Caesar dressing from scratch.
Future Plans
We continue to drive quality and interesting produce by looking into local and sustainable goods. Source more responsibly to provide healthier food choices for guests. Collaborating with guest chefs in creating culinary experiences for discerning epicureans.”
RYUKI KAWASAKI
Chef de Cuisine, Mezzaluna at The Dome, Tower Club at lebua
The talented Chef Ryuki has experience working in a number of Michelin-starred kitchens throughout Europe, Japan and the United States and was named “Best Student Chef of the Year” by Chateau de l’éclair in Beaujolais, France in 1997.
“My job is to create the culinary experience through my French cooking technique with Japanese ingredients. If Mezzaluna was an orchestra, I would be the one conducting it.”
Mezzaluna
The experience we create at Mezzaluna is one of a kind, starting with our unique culinary style and extremely high quality ingredients. The experience is all framed by a panoramic view over the Bangkok cityscape. It is about making culinary moments a lifelong memory.
Try
Kegani (Horsehair Crab) represents my Japanese heritage. This seasonal crab dish from Japan is mixed with French elements, creating a dish that blends classic French cuisine and Japanese seasonal ingredients. And, the Nagasaki Wagyu Beef A4.”
LUCA CASINI
Italian Chef, Volti Ristorante & Bar at Shangri-La Hotel Bangkok
The chef responsible for the newly rebranded Volti Ristorante & Bar started his culinary career at the age of 17, working in the two Michelin-starred Arnolfo in Colle di Val D’Elsa. His path took him to London, Cyprus and India, before his arrival in Bangkok.
“Being a chef is a challenging experience. It is a hard job that requires passion.
Memorable Moment
A very enjoyable experience was my first Songkran Festival (traditional Thai new year).
Volti
We are making some of the best and authentic Italian food in Thailand, like our Carpaccio made with the best Italian products.
Future Plans
Fifty percent of the menu will be changing with the use of seasonal products, sourced locally and abroad. We will also be introducing a few selected products that will be exclusively available at Volti Ristorante & Bar.” •
Photos courtesy various establishments
TRAVEL FACTS
GETTING THERE
• Thai Airways flies from Sydney, Melbourne, Brisbane and Perth to Bangkok; thaiairways.com
• Qantas flies out daily from Sydney to Bangkok; qantas.com.au
• Jetstar flies to Bangkok from Adelaide, Darwin, Gold Coast, Hobart, Launceston, Melbourne, Perth and Sydney; jetstar.com
WHEN TO GO
The best time to visit is late November to mid-January, when the climate is humid yet comfortable. May to November has warm and humid temperatures with occasional afternoon showers while March to May peaks with its high temperatures.
WHERE TO STAY
• Banyan Tree Bangkok is a hushed sanctuary in the city’s central business district, an escape from the fast-paced bustle of the metro; banyantree.com
• Dusit Thani Bangkok’s five-star luxury property in the heart of Bangkok blends the essence of Thailand with modern conveniences; dusit.com
• Grand Hyatt Erawan Bangkok is the perfect choice for a memorable stay in this thriving city, with its proximity to the shopping and business district; bangkok.grand.hyatt.com
• JW Marriott Hotel Bangkok combines style and substance in its luxury property located on Sukhumvit Road; marriott.com
• Shangri-La Hotel Bangkok is a tropical city resort situated along the vibrant Chao Phraya River with a mix of traditional Thai style and modern comfort; shangri-la.com
• The Siam Bangkok, a Preferred Hotels & Resorts member, is a luxury urban resort in Bangkok and the most recent crown jewel of Sukosol Hotels; thesiamhotel.com
• Tower Club at lebua boasts of 221 spacious suites in its luxurious 5-star property that is literally, on top of the world; lebua.com/tower-club
WHERE TO EAT
• Benjarong, Dusit Thani Bangkok, 946 Rama IV Road; +66-0/2200-9000 and +66-0/2236-6400
• Chon Thai, The Siam Hotel, 3/2 Thanon Khao,Vachirapayabal, Dusit; +66-0/2206-6999
• Mezzaluna, 65/F Tower Club at lebua, 1055 Silom Road, Bangrak; +66/ 2624-9555
• Saffron 52/F Banyan Tree Bangkok, 21/100 South Sathon Road Sathon; +66-0/2679-1200
• Tables Grill, M/L Grand Hyatt Erawan Bangkok, 494 Rajdamri Road; +66-2/254-1234
• The New York Steakhouse, JW Marriott Hotel Bangkok, 4 Sukhumvit Road, Soi 2; +66-2/656-7700
• Volti Ristorante & Bar, Shangri-La Hotel Bangkok, 89 Soi Wat Suan Plu, New Road, Bangrak; +66 2/236-8579
FURTHER INFORMATION
• Tourism Authority of Thailand: 02/9247-7549; thailand.net.au
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