This month Mandarin Oriental, Bangkok plays host to a unique and unforgettable guest chef series
Make your reservations 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.
On Sunday, February 19th, enjoy a special 9-course, 6-hands dinner (priced at B7,800++) at The Mandarin Oriental, Bangkok’s Lord Jim’s restaurant, featuring Chef Richard Ekkebus from Amber in Hong Kong, Chef Ryan Clift from Tippling Club in Singapore, and Chef Mingoo Kang from Mingles in Seoul.
Richard Ekkebus is the Culinary Director at The Landmark Mandarin Oriental, Hong Kong, overseeing all cuisine at one of the city’s most luxurious and distinctive five-star hotels. Under Richard’s supervision and guidance, Amber, the hotel’s modern French restaurant was, for the ninth consecutive year, awarded two Michelin stars by the Michelin Guide for Hong Kong and Macau.
Richard began his illustrious career via an apprenticeship in his native Holland under Michelin-starred chefs Hans Snijders and Robert Kranenborg. In Holland, he won the prestigious Golden Chef’s Hat for “Young Chef of the Year”, an honour that encouraged him to further perfect his art under the tutelage of some of the greatest three-star chefs in France, including Pierre Gagnaire, Alain Passard and Guy Savoy.
Trained in the conventions of classic French cuisine, Richard is much admired for his fresh ideas and innovative spirit while built on a solid foundation of traditional French culinary techniques.
Richard takes particular pride in the superb quality of his ingredients. “There is no compromise regarding quality,” he assures. “At Amber, we are committed to using the finest and freshest ingredients sourced from all parts of the world. Great emphasis is also placed on beautiful, creative presentations employing varying food textures and colours.”
In a city renowned throughout the world for its quality and variety of cuisine, Amber offers the best of modern French cuisine in an elegant and stylish setting.
Over the course of his 20-year career, Ryan has worked with some of the world’s best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Ryan moved to Australia where he excelled as Head Chef of Vue de Monde, one of Australia’s most acclaimed restaurants with numerous awards including three hats by The Age Good Food Guide.
In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail pairing to a new level. It was here that Ryan and the Spa Esprit Group launched, Tippling Club. Within its first 2 years of operation, Tippling Club has been hailed as one of Singapore’s top restaurants and in October 2010 was named in the annual Miele Awards Top 20 Restaurants in Asia. Ryan has also been recognized by world’s greatest chefs of today, as the gastronomic superstar of tomorrow in the new cookbook by Phaidon titled Coco. Early in 2011 Ryan presented at the famous culinary event, Madrid Fusión along side the world’s best chefs—a first for a Singapore restaurant—and two years later, Tippling Club bagged five awards at the World Gourmet Series Awards of Excellence including the coveted Restaurant of the Year and Bar of the Year. Most recently, Tippling Club was ranked No. 31 on Asia’s 50 Best Restaurants 2016 and named 12th on the inaugural Asia’s 50 Best Bars 2016 list.
At Tippling Club, Ryan seeks to subvert conventional dining by providing diners with an inimitable gastronomic experience. From using produce carefully sourced from Asia and around the world as well as herbs from his own farm, Tippling Club’s dishes reflect Ryan’s ingredient-driven approach to cooking, resulting in genuinely innovative permutations of flavour profiles and textures that are truly unique.
When he opened Mingles in Seoul in 2014, chef Mingoo Kang set out to take Korean food to the world.
Taking inspiration from Buddhist priestess Junggwan, who advocates Korean temple cuisine, Kang developed a colourful temple ravioli dish, employing fermentation techniques that utilise every part of the ingredients. This recipe combines traditional Italian ravioli with Kang’s Korean fermentation techniques and temple beliefs.
Chef Kang trained under Martin Berasategui in San Sebastian, Spain, and later enjoyed stints at Nobu in Miami and the Bahamas. He specialises in jang, or traditional Korean sauce, and dishes on his menu include charred beef tenderloin with truffle jang and a ‘jang trio’ dessert of doen-jang crème brulee, gan-jang pican, gochu-jang grains and vanilla ice cream.
Mingles entered Asia’s 50 Best Restaurants 2016 at No.15, the Highest New Entry to the list. The restaurant in Seoul’s buzzy Cheongdam-dong district ‘mingles’ Eastern and Western cuisines, taking inspiration from Kang’s time overseas.
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