This month Mandarin Oriental, Bangkok plays host to a unique and unforgettable guest chef series
Mark your calendars now, because on February 18th and 19th—and then again on February 22nd and 23rd—the prestigious Mandarin Oriental, Bangkok hotel will be presenting Culinary Greats, an incredible and dynamic guest chef series that will bring to Bangkok a star-studded line-up of leading international gastronomic talents from across Asia.
Mandarin Oriental, Bangkok hotel has a long and illustrious history—140 years and counting for this city’s La Grande Dame of the riverfront—and is certainly no stranger to hosting VIPs, celebrities, and visiting dignitaries. It’s only fitting then that Bangkok’s most legendary hotel is hosting this incredible gourmet gala. If you are a serious foodie, you will not want to miss it!
Hailed as “The King of White Truffles”, Chef Umberto Bombana’s talent and skills have taken him around the world, eventually arriving in Hong Kong in 1993 to open Toscana. In 2008, he opened 8½ Otto e mezzo Bombana, which was awarded two Michelin stars after only 11 months of opening. It later achieved three stars in 2012, becoming the first and only Italian restaurant outside Italy to receive such high recognition (and it has retained the honour for six consecutive years).
Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing the entire food and beverage department at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s direction, Amber, the hotel’s contemporary French restaurant has been, for the ninth consecutive year, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau and voted 20th best restaurant in the world on the World’s 50 Best Restaurants list 2016.
The award-winning Chef Julien Royer is the co-owner of Odette, a two-Michelin starred modern French restaurant located at the National Gallery in Singapore. The restaurant is named in tribute to the chef’s grandmother—one of his greatest influences in life and in the kitchen. Julien has devoted years to forging lasting relationships with some of the planet’s finest boutique producers. Prior to establishing Odette, he won over diners and critics globally during his four-year tenure at Jaan at Swissotel the Stamford, in Singapore.
When he opened Mingles in Seoul in 2014, Chef Mingoo Kang set out to take Korean food to the world. He trained under Martin Berasategui in San Sebastian, Spain, and later enjoyed stints at Nobu in Miami and the Bahamas. Mingles entered Asia’s 50 Best Restaurants 2016 list at No. 15, the highest new entry to the list. The restaurant, which “mingles” Eastern and Western cuisines—taking inspiration from Kang’s time overseas—is located in Seoul’s buzzy Cheongdam-dong district.
Over the course of his 20-year career, Chef Ryan Clift has worked with some of the world’s best chefs. In early 2008 he moved to Singapore, where he and the Spa Esprit Group launched Tippling Club, taking modern food and cocktail pairing to a new level. In October 2010 the restaurant was named in the annual Miele Awards Top 20 Restaurants in Asia, and most recently was ranked No. 31 on Asia’s 50 Best Restaurants list in 2016 .
Chef Dharshan Munidasa founded both Nihonbashi and the Ministry of Crab, two of Sri Lanka’s most successful restaurants (both appearing on Asia’s 50 Best Restaurants list). In 2014 he began Kaema Sutra, a contemporary Sri Lankan cuisine restaurant that draws inspiration from traditional recipes. His cooking employs the use of fresh local produce alongside Japanese culinary principles. Two of his restaurants even employ a no-freezer policy, emphasizing the use of fresh produce and guaranteeing the quality of all his dishes.
ARNAUD DUNAND SAUTHIER
The Chef de Cuisine at the Mandarin Oriental, Bangkok’s famed Le Normandie restaurant is Arnaud Dunand Sauthier, who brings with him more than two decades of experience in fine dining. He has worked with renowned culinary talents worldwide, including three years spent at Maison Lameloise in Burgundy before venturing to Le Crillon in Paris under the leadership of Jean-Francois Piège. Chef Arnaud is delighted to share his culinary passion, introducing a new generation of culinary explorers to the sophistication of his native haute cuisine.
Chef Luca Fantin’s cuisine strikes a perfect balance between taste and aesthetics: the beautiful presentation and intense fragrances announce to the eyes and nose the extraordinary experience in store for the palate. The Michelin-starred Il Ristorante Luca Fantin, at the Bulgari Ginza Tower in Tokyo, offers a contemporary interpretation of the Italian culinary tradition—a temple of fine cuisine that combines quality seasonal ingredients, refined cooking techniques, and artful creativity.
SCHEDULE OF EVENTS
Chef: Umberto Bombana from 8½ Otto e Mezzo Bombana (Hong Kong)
Event: 6-course dinner @ Le Normandie
Chefs: Julian Royer from Odette (Singapore), Arnaud Dunand Sauthier from Le Normandie (Thailand)
Event: 9-course, 4-hands lunch @ Le Normandie
Chefs: Richard Ekkebus from Amber (Hong Kong), Ryan Clift from Tippling Club (Singapore), and Mingoo Kang from Mingles (Seoul)
Event: 9-course, 6-hands dinner @ Lord Jim’s
Chef: Luca Fantin from Il Ristorante Luca Fantin (Tokyo)
Event: 5-course dinner @ Le Normandie
Chef: Dharshan Munidasa from Ministry of Crab (Colombo, Sri Lanka)
Event: 6-course dinner @ Lord Jim’s
Mandarin Oriental Bangkok
48, Charoenkrung Soi 40
All prices are food only. For ticket information please call: 02 659 9000 ext. 7390, or email firstname.lastname@example.org