Masters of Marriott Bonvoy as soon as once more, celebrates culinary excellence, bringing three of Asia’s best eating places, Le Du Bangkok, Potong Bangkok and Masque Mumbai to current an distinctive mixture of dishes influenced by the cultures, cuisines and aromatics of Asia.
The St. Regis Mumbai, The Ritz Carlton Bangalore, and JW Marriott New Delhi Aerocity will play host to unique dinners.
Indulge within the mastery of Chef Ton from Le Du Bangkok, ranked No 1 on Asia’s 50 greatest eating places record, identified for its revolutionary and beautiful Thai delicacies. Becoming a member of him is Chef Varun Totlani from Masque Mumbai, a neighborhood gem that has earned its place because the Sixteenth-best restaurant in Asia, providing a contemporary and ingenious Indian gastronomic expertise. And, flying in from the colourful streets of Bangkok, Chef Pam from Potong, the Thirty fifth-ranked restaurant in Asia’s 50 greatest lists, will delight you with the very best of Thai flavours and traditions.
The thoughtfully crafted menu will characteristic the splendid Hamachi with Shaoxing Wine, Banana Prawn with Beetroot Sorbet, Duck Pepper fry Sausage with Kerela Parotta, Pork Stomach Sate, Mango Sticky Rice, and extra. Friends may also have the prospect to work together with the cooks, gaining insights into the inspiration and methods which have earned their restaurant’s international acclaim.
Famed for its impeccable luxurious and bespoke providers, the award-winning Asian award-winning restaurant By the Mekong at The St. Regis Mumbai is all set for its patrons to expertise The Asian Invasion, a 10-course dinner with Asia’s three best cooks.
“Having the chance to expertise the distinctive culinary experiences at Le Du, Masque, and Potong, I used to be deeply moved to check a novel culinary collaboration, combining their distinct flavours underneath a single roof as they fantastically complement one another. Once I mentioned this concept with Paul, the Director of Culinary on the lodge, his enthusiasm and keenness fuelled the need to curate an unparalleled gastronomic journey—a convergence of those culinary Professionals and a first-of-its-kind expertise for the town. The problem lies within the restricted availability of seats, with solely 45 unique spots. It is going to be a spectacle for 45 lucky Mumbaikars to witness one thing actually unprecedented.” says, Varun Chhibber, Normal Supervisor, The St. Regis Mumbai
“We’re delighted to carry you 3 of the World’s greatest Asian Grasp Cooks as we host Masters of Marriott Bonvoy Asian Invasion at The Ritz-Carlton Bangalore. This extraordinary collaboration additional elevates distinctive eating experiences within the metropolis to its pinnacle as we showcase the artistry of Asian delicacies to our discerning company. A gastronomic journey like no different,” says, George Bennet Kuruvilla, Normal Supervisor, The Ritz-Carlton Bangalore.
“JW Marriott New Delhi Aerocity is well-known for providing beautiful culinary experiences. Our uniqueness lies in crafting menus that encapsulate native and worldwide flavours. With a give attention to empowering communities and being eco-conscious, sourcing regionally has been our core perception.
Our eating places aren’t simply eating places, they’re realms providing distinctive gastronomic experiences. This one-of-a-kind creation is an invite for all meals connoisseurs to style what Asia has to supply. We’re excited to carry this gathering of nice cooks underneath one roof.”, says Sharad Datta, Normal Supervisor, JW Marriott New Delhi
“I’m so excited to carry my house flavours of Thailand to India, the place many Thai dishes are impressed,” says Chef Thitid ‘Ton’ Tassanakajohn, Head Chef & Co-Founder, Le Du
“It’s an incredible friendship within the kitchen with Cooks Pam and Ton – our collab final 12 months was a good way to attract connects between our cuisines and the way migration and cultural influences have built-in inside them. This 12 months’s going to be even larger and higher, and I’m so excited to carry this not simply to Bombay, but additionally to Bangalore and Delhi!”, says Chef Varun Totlani, Head Chef, Masque
“I imagine that meals is a robust technique to join cultures. It’s an honour for me to be working alongside the best eating places and cooks of India and Thailand, bringing the meals of POTONG to India – sharing my reminiscences, heritage, and Thai-Chinese language delicacies. I’m thrilled to study extra about one another’s cultures and traditions. That is going to be one of many best collaborations in historical past!”, says Chef “PAM” Pichaya Soontornyanakij
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