PAII: Seafood At Its Finest
By Lifestyle+Travel
Inside the lofty wooden house, you can now enjoy the finest seafood dishes both for lunch and dinner. A multitude of mouthwatering fares ensures you will enjoy the table par excellence. Hoy Lord Pad Sauce XO (THB 520) is French razor clams covered in homemade XO sauce and flambéed with Mekhong, resulting in a dish with a sophisticated aroma. For a more chewy sensation, try Larb Nhuad Pla Mhuek Yak Yang (THB 1,200), soft charcoal-grilled Spanish octopus with wonderful “larb” flavour, to be savoured with sour-and-spicy dipping.
If you come in a group, never miss having Khao Pad Poo (THB 2,200), which can be shared with four persons or more. This giant crab fried rice comprises 500 grams of palatable crabmeat, so be ready to be amazed. Choo-Chee Goong Mae Nam (THB 1,950) is another must, as head butter of the giant river prawns is an exceptional match with “choo chee” curry sauce, and the succulently grilled prawns themselves are nonpareil. On every table is the tempting huge Poo Ob Klone (THB 3,600), one kilogramme of giant mud crab aptly baked in natural clay and Thai aromatic herbs. The freshness of crab meat and earthy scents are an astonishing duet.
Apart from seafood, a beef dish like Nuea Yang Suea Rong Hai (THB 1,200) is also greatly recommended. It is a tender, juicy grill with heavenly tastes of Thai herbs, served with spicy sauce. It may sound simple, but your tongue wouldn’t say so once you give it a chance. Sweet treats here combine Thai-ness with a Western way of making desserts, and it’s fantastic. Lemongrass Panna Cotta (THB 400), with sago, mango, and a bit of lemograss, is completely refreshing. Sweetsmelling Thai Tea–ramisu (THB 450) has lively layers of the scents of cacao and Thai milk tea inside the fluffy tiramisu.
There are still lot more surprises here to make your meal one of the most special ones.
PAII
The House on Sathorn
106 North Sathorn Road, Silom, Bangrak, Bangkok 10500
T. +66 (0) 2 344 4025
IG. @paii.bangkok
W. www.paiibangkok.com
Text by Pakvipa Rimdusit | Photos by Rachapant Sukrattanachaikul
By Lifestyle+Travel
Bangkok Patana Hosts First-Ever Insect Food Seminar Led by Student Organization “Amino Insecto”
Bangkok Patana School recently buzzed with excitement as students gathered for the Amino Insecto seminar, an event dedicated to the emerging trend of insect-based cuisine as a sustainable protein source. Founded by Napa-ai Suriyabhivadh, known to her peers as April, Amino Insecto champions insect consumption as a step toward a more sustainable food future. The seminar is also led by Wipharhuck Kongboonma, cofounder of Amino Insecto. April, who developed an interest in insect protein while training with the Thai national basketball team, first tried insect-based snacks reluctantly but soon discovered their nutritional value. Realizing insects’ potential to fight malnutrition and support eco-friendly agriculture, she and her friends launched Amino Insecto to promote these benefits among Thai youth. The seminar drew notable experts in the field, including Finnish food scientist Professor Sara-Maria Kauppi and Chef Topi Kairenius, who both flew in to share their experiences. Professor Kauppi, who teaches at the Norwegian University of Science and Technology, highlighted her research on consumer behavior around insect foods, explaining how well-designed packaging could ease consumers into the idea of eating bugs. Chef Kairenius, an advocate for sustainable insect-based dining in Nordic cuisine, treated students to samples of Finnish water bugs, sparking intrigue among attendees. The event’s food booth added a culinary adventure to the learning experience, featuring dishes like mango sticky rice topped with wood ants and Finnish forest mushrooms paired with caramelized locusts. The 180 samples quickly disappeared, with students eagerly returning for more, demonstrating a positive shift in attitudes toward edible insects. The excitement surrounding Amino Insecto’s seminar reflects a global movement that’s growing across Europe, Asia, and beyond. With climate change and resource scarcity pressing issues worldwide, this student-led initiative encourages a fresh perspective on food sustainability.
By Lifestyle+Travel
Joyous Time
The holiday season is even more joyful when celebrated through meaningful collaboration. For the first time, The St. Regis Bangkok has teamed up with local textile artist Rungploy Lorpaitoon to bring festive touches to the St. Regis Bangkok Festive Hampers and ornaments around the hotel this season. The magical atmosphere of the festive season is enhanced by bespoke decorations, such as the “bubble memory” ornaments designed by Rungploy, and the uniquely artistic Christmas tree centerpiece. Beyond decorations, Rungploy has also designed the interiors of the festive hampers, adorned with twelve handmade bubble memories symbolizing each month of the year, along with purple fabric to enhance their elegance. Guests are encouraged to reflect on the past year and cherish these moments of love through the bubble memories. Each hamper is crafted to embody the art of giving. The St. Regis Bangkok Classic Hamper is filled with a curated selection of Italian-inspired holiday delicacies, including Italian biscotti, homemade traditional panettone (yeast-free, made over three days), mixed fruit jelly, chocolate Santa, The St. Regis macarons, chocolate truffles, mixed nut tart, locally sourced Chonburi 70.5% chocolate bar, amaretti cookies, mini “Torroncini” nougat, imported premium apple compote, imported “Morra Tartufi” white truffle oil (a highlight of Winter in Italy), and The St. Regis Blend Tea. The St. Regis Bangkok Luxury Hamper includes all of this plus a bottle of Prosecco Follador, IGT, Italy. The St. Regis Bangkok hampers are available daily at The Lounge from December 1, 2024, to January 31, 2025. Early bird pricing is available from December 1-15, 2024. Advance reservations of at least 3-7 days are required. The St. Regis Bangkok Classic Hamper – THB 7,200 net, with an early bird price of THB 6,500 net. The St. Regis Bangkok Luxury Hamper (includes Prosecco Follador, IGT, Italy) – THB 8,500 net, with an early bird price of THB 7,500 net. The St. Regis Bangkok www.stregisbangkok.com
By Lifestyle+Travel
Michelin-Star Dining Residency at Biscotti, Anantara Siam!
From 6 November to 30 December 2024, Biscotti at Anantara Siam proudly hosts Michelin-starred Chef Cristina Bowerman from Rome’s renowned Glass Hostaria. With both à la carte options and 3- and 5-course tasting menus, diners can indulge in signature dishes like "Liquid Parmigiano Reggiano Stuffed Ravioli with Butter and Seasonal Truffle" – a Glass Hostaria classic for over 13 years. Other highlights include "Almost A Pizza", a creamy celery root “pizza” with pomegranate molasses, and "Amberjack Sashimi" infused with red beet juice and miso. Conclude this culinary journey with Chef Bowerman’s twist on tiramisu, served in a stunning chocolate sphere, alcohol-free for all to enjoy. With one Michelin star and Three Forks from Gambero Rosso, Glass Hostaria is a must-try for lovers of contemporary Italian cuisine. Don’t miss this exclusive dining experience! ⏰️ Lunch: Mon-Sat (12:00pm - 2:30pm) ⏰️ Dinner: Mon-Sun (6:00pm - 10:30pm) 📞 Call 02 431 9497 📌 Biscotti, Anantara Siam Bangkok Hotel