Archive for July, 2011

Four Seasons Resort, Chiang Mai, Thai Residents’ Rates – Chiang Mai

Wednesday, July 27th, 2011

Chiang Mai

Escape to a gentle world of serenity, located in the heart of the northern Thai village of Mae Rim. Surrounded by lush green rice fields and lovingly landscaped gardens,
Four Seasons Resort Chiang Mai provides all you need to reconnect, relax, and
re-energise. From the spiritual sanctuary of the Spa to the region’s best Cooking School, and from early-morning yoga to authentic local flavours, Four Seasons transports you to a world of unforgettable experiences, set in the most beautiful of natural surroundings.
Exclusive Rates for Residents of Thailand
The following rates, exclusive for Thai citizens and expatriates living in Thailand,
include breakfast for two, and one of the following added bonuses:
Choose one of the following :
• Thai Set Lunch at Sala Mae Rim
• Return Airport transfers
• One 60-minute Thai or Head & Shoulder Massage for two persons

Garden Pavilion
THB 10,000
Lanna Pavilion
THB 13,000
Lower Rice Pavilion
THB 18,000
Upper Rice Pavilion
THB 21,000
Pool Villa
THB 25,000
Rates are exclusive of service charge and applicable government tax.
A minimum stay of 2 nights required.

Available from now until October 31st, 2011. Rates are subject to availability.
For more information and to make a booking, please contact the Four Seasons Resorts Thailand Reservations Department by telephone at (0) 2650 2650, or
by e-mail at

Punjab Grill by Jiggs Kalra – Singapore

Monday, July 25th, 2011

Punjab Grill

This might be the best thing to happen to Indian cuisine since Manish Law of Rang Mahal and Milind Sovani at Song of India opened their fine dining Indian restaurants in Singapore.

Punjab Grill 3All images, logos are the property of Punjab Grill

The notable Jiggs Kalra, commonly referred to in India as the “Czar of Indian Cuisine” and the first Asian to be inducted into the International Gourmet Hall of Fame, is expecting this first venture in Singapore to be welcomed because Singapore is a gourmet city. “It’s got a very sophisticated clientele; it’s got very adventurous people with very adventurous palettes. So it makes sense for a gourmet Indian restaurant to open in a city which would truly appreciate it,” said Zorawar Kalra, CEO of Punjab Grill.

Paris Club – Chicago

Sunday, July 24th, 2011
Brasserie Jo is re-invented into Paris Club
Paris Club 2

Paris Club
59 West Hubbard
Chicago, IL 60610
Opening hours: Mon-Wed 4pm-12am
Thurs-Fri 4pm-2am
Sat: 4pm-3am
Sun 4pm-10pm

Well-known French Chef Joho, and RJ and Jerrod Melman, sons of Rich Melman of “Lettuce Entertain You” fame have re-invented the space, which was formally Brasserie Jo. They are introducing to the River North neighborhood of Chicago a very straightforward, brasserie-style of French cooking, which will definitely appeal to a new generation of diners, with an emphasis on share-plates. They have assembled an impressive culinary team of some of the most respected names in French dining. The Paris Club kitchen will be led by executive chef Tim Graham (Brasserie JO, TRU), as well as notable French-trained chefs Walter Manzke (Church & State, Bastide), Doug Psaltis (Alain Ducasse, French Laundry) and Michael Bellovich (HUB 51).

Highlights of the menu include Scallop and Uni Tartare (an interesting combination), Sweet Frites, Short Rib Bourguinon and Vegetable Cassoulet plated with an array of fresh and seasonal sautéed vegetables.  Smaller portions make ordering simple and encourage guests to try a variety of offerings, such as Escargot by the piece, Lamb Meatballs with Harissa Tomato Sauce, and bite-size Croque Monsieurs “fingers”. In addition to these items, Paris Club also serves an array of homemade charcuteries and pates.

The team has handpicked a list of more than 10 champagnes, 25 reds and 25 whites representing France and U.S. vintners to offer guests easy, reasonably-priced, drinkable wines by the glass or bottle (see below). The restaurant will also feature a number of proprietary wines and craft beers on tap, as well as signature champagne cocktails and aperitifs.

Studio Paris upstairs is an indoor/outdoor lounge that doubles as a functioning photo studio by day and nightclub by night.  The club features an impressive outdoor lounge seating area under a retractable glass roof (a necessity due to Chicago’s quickly changing weather) that opens to the Chicago skyline. A 25-foot bar, festooned with bottles of French champagne, connects the indoor/outdoor bar area. Somewhat resembling the high energy clubs frequently seen throughout Europe, guests can expect to hear great music, see impromptu sets from recording artists visiting the Windy City and take in music spun by guest DJs from around the world.
The only way to secure a table reservation is with bottle service. Should you wish to come upstairs for cocktails or small bites, check in when you arrive – they let people enter based on availability. Table reservations can be made by filling out the form on their website Studio Paris is also available to host private events and photo shoots.

Studio Paris: Hours of Operation:

Wed 5:00pm-12:00am
Thurs-Fri 5:00pm-2:00am
Sat 6:00pm-3:00am
Sun 5:00pm-11:00pm

Dinner 2


Vanilla: A Commonplace Kitchen Ingredient Becomes an Exotic Elixir – Mexico, Indonesia, Madagascar, and Tahiti

Saturday, July 23rd, 2011


The idol pop duo Vanilla Beans from Japan, in order to promote their recent album release of “VaniBest,” are creating some unique promotional events.

Video Vanilla Ice Cream

Vanilla Beans

Let me preface this post by saying, “Vanilla is my favorite flavor and when I was a small child my mother tried to coax me into ordering something different although, I would always wind up ordering vanilla”. I am very glad I did as you will read in the following text. KM

Health Benefits of Vanilla Essential Oil

The health benefits of Vanilla Essential Oil can be attributed to its properties such as: anti oxidant, aphrodisiac, anti carcinogenic, febrifuge, anti depressant, sedative, tranquilizing and relaxing.
If you always thought that the name ‘Vanilla’ was a proprietary property of all those industries producing those mouth watering ice creams, chocolates, cakes, pastries, custards, biscuits, confectioneries and soft drinks, and there could not be a better use of it, then you were wrong. The Essential Oil of Vanilla is extracted by solvent extraction of a resinous substance obtained from fermented Vanilla beans. These beans grow in vanilla plants, a creeper that grows mainly in Mexico and neighboring countries and bears a scientific name ‘Vanilla Planifolia’. Its main components are Acetic Acid, Caproic Acid, Eugenol, Furfural, Isobutyric Acid and Vanillin Hydroxybenzaldehyde. Most of the flavors with a ‘Vanilla’ tag on them are not derived from original vanilla at all. They are synthesized from hydrocarbons.

Apart from its widespread use as a flavoring agent in the food, beverages and pharmaceutical industries and in culinary, the Essential Oil of Vanilla found its uses in the world of medicines too, and look how many health benefits it offers.

Anti Oxidant: This property alone can take care of most of your problems. I do not know whether you are aware of it or not, but oxidation is one of the biggest causes behind most of our troubles and diseases. It is directly and indirectly responsible for a number of diseases caused by organic malfunctions and infections. Oxidizers or free-radicals cause oxidation of the living cells and tissues and burn them to death. Gradually, this result in weakening of the immunity, loss of memory, organic and nervous malfunctioning, gradual loss of vision & hearing, mental instability, macular degeneration etc. and the body becomes prone to diseases. The anti oxidant property of Vanilla Essential Oil neutralizes these free radicals and protects the body from wears and tears, infections and even some forms of cancer, such as those of prostrate, colon etc. It also repairs the damages already done to the body.

Aphrodisiac: A systematic administration of Vanilla Essential Oil to the patients of impotency, erectile dysfunction, frigidity, loss of libido etc. can relieve them of their problems, and it is well proven. This oil stimulates secretion of certain hormones like testosterone, estrogen etc. which help bring about normal sexual behavior and promotes arousal.
Anti Carcinogenic: To some extent, the anti carcinogenic property of Vanilla Oil comes from its anti oxidant properties. The free radicals or oxidants do not only damage tissues, but can also cause certain type of cancers, such as those in prostrate, colon etc. Certain components Essential Oil of Vanilla checks growth of cancerous cells, thereby helping cure cancer.

Febrifuge: The vanilla oil can effectively reduce fever by fighting infections due to presence of components like Eugenol and Vanillin Hydroxybenzaldehyde in it. Being a sedative, it also reduces inflammation due to fever (Anti Phlogistic would be the right word for it) and this also contributes to reducing fever.

Anti Depressant: You were sitting alone, depressed. Then somebody brings you a vanilla ice cream or a vanilla flavored drink, you have that and lo! The depression is gone! You start feeling pleased, satisfied and get into mood. This is one of the biggest advantages of vanilla aroma (better if it is real vanilla, but synthetic Vanilla or artificially synthesized Vanillin Hydroxybenzaldehyde works good too) that it makes you happy. The flavor alone is so pleasingly sweet and soothing that everybody, ranging from toddlers to centurions, likes it. Vanillin Hydroxybenzaldehyde, a component of Vanilla Essential Oil, is an effective anti depressant and mood up-lifter.

Sedative: The Essential Oil of Vanilla soothes. It soothes all types of inflammations and hyperactivity in all the systems functioning in our body, namely, the respiratory system, circulatory system, digestive system, nervous system and the excretory system. It sedates inflammation due to fever, convulsions, anxiety, stress, hypersensitivity of allergy etc.
Tranquilizing: Vanilla Essential Oil helps you get a sound sleep too. This is due to the sedative and relaxing properties of this oil. It lowers blood pressure and has a sort of tranquilizing effect on the brain too, and you cannot keep you eyelids open anymore. All you see then is your bed and pillows.

Relaxing: This oil has a relaxing and calming effect on the brain and the nerves and gives relief from anxiety, anger, restlessness etc.
Other Benefits: It helps regularize menstruations (although not exactly an emenagogue) by activating certain hormones like estrogen, which

Blending: Essential Oil of Vanilla blends well with essential oils of Orange, Lemon, Neroli, Jojoba, Chamomile, Lavender and Sandal Wood.
This article was contributed by Aparup Mukherjee

Vanilla2Health Benefits of Vanilla: It May Have Anti-Cancer Benefits
Could the cure for cancer be in your spice cabinet? Vanillin, the active ingredient in vanilla, has shown some interesting anti-cancer properties. Not only does it prevent mutations, the changes in the cell’s DNA that lead to cancer, but it also stops growth of cancer cells in a laboratory setting. A study conducted on mice showed that vanillin stopped the metastasis or spread of breast cancer cells to the lungs and decreased their ability to invade new tissue. Bromovanin, a derivative of vanillin, also shows some promise for the treatment of cancer and could be used in the development of new cancer treatments.

Health Benefits of Vanilla: Can It Help Those with Alzheimer’s?
Vanillin, the active component of vanilla, has antioxidant activity and appears to offset some of the oxidative damage that occurs in the brains of patients with Alzheimer’s disease – particularly the formation of a compound called peroxynitrite. Peroxynitrite plays a role in other degenerative diseases of the brain such as Parkinson’s disease. Although research in this area is still in its infancy, it may hold future promise for people dealing with these debilitating diseases.

Health Benefits of Vanilla: Medicinal Uses in the Past
Vanilla has been used historically as far back as the seventeenth century to treat a variety of conditions including stomach ulcers and sleep difficulties. The essential oil reportedly has sedative-like properties. Some alternative practitioners use vanilla essential oil to treat insomnia, anxiety, and depression. It’s also thought to be an aphrodisiac although there’s little scientific evidence to support this.

Health Benefits Of Vanilla

Vanilla is one of the oldest and one of the most expensive spices as well as one of the most familiar, but you don’t hear a lot about it’s health benefits. That’s probably because it is more important for its flavoring and aromatic uses.

Among the purported health benefits of vanilla by ancient peoples was that it could act as an aphrodisiac. But it wasn’t just ancient peoples that thought this, in the 1700’s it was recommended by physicians to be drunk as an infusion or tincture for the purposes of male potency. An article written by the German physician in 1762 claimed that 342 impotent men were changed into astonishing lovers from drinking vanilla decoctions.

In modern times, aromatherapy tests were done on different aromas and the one that most men were aroused by was vanilla. There is some controversy over whether this arousal was gastronomic or sexual. Even so, vanillin does have anti-oxidant properties. Yet there are less expensive and more effective means of getting antioxidants (fish oil, omega-3).

While not a lot of testing has been done on vanilla regarding any specific health benefits, it is classed as a vanilloid along with capsaicin contained in chile peppers and eugenol contained in cloves – both of which have numerous medicinal properties and health benefits. Some nutritionists have conjectured that vanilla might be a mild help in preventing cancer.

On the negative side, persons with Gilbert’s Syndrome should avoid consuming vanilla, as many have experienced debilitating effects from its ingestion2.

Vanilla 3How Vanilla Is Produced

Vanilla, native to Mexico, is a familiar spice. Its use dates back to Mesoamerican times when the Totonac people of Mexico used it in rituals. Today, it is cultivated in many places, with Madagascar and Indonesia being the top producers, responsible for over 90 percent of the vanilla used around the world today, as well as Tahiti, Thailand and other tropical areas.

Vanilla grows on a vine that climbs up a tree or pole – any support can be used. In nature it will grow as high as it is allowed, but on plantations the vine is folded down to where it can be reached so that all the beans can be harvested. This also has the effect of encouraging flowering and making the plant more productive.

The vanilla planifolia flower is an orchid that produces a fruit that is a result of the pollination of the flower. Pollination, however isn’t easy because while the plant has both male and female organs, they are separated to prevent self-pollination. Natural pollination can only be carried out by a certain species of bee that is native to Mexico. Therefore, in order to grow vanilla in other place, the plants must be pollinated by hand.

Interestingly enough, this artificial pollination is still done much the same way it was back in 1841 when the method was discovered. The membrane that separates the anther and the stigma (the male and female parts of the flower) is folded back using a bamboo shoot so self-pollination can occur.

Vanilla plants are propagated by cuttings, and it takes 18 months for a new cutting to produce it’s small yellowish green orchid blooms. Each flower only blooms for a few hours. So workers must inspect the plants dutifully throughout the day in order to pollinate as many flowers as they can. A few weeks after pollination, a long green bean will start to grow – the vanilla bean. The bean is left growing on the vine for 9 month in order for it to develop it’s unique flavor. When the bean is finally picked it has no fragrance or flavor until it is dried.

There are various methods of drying vanilla beans. Whichever method is used, the enzymatic process of the bean must be stopped first or it will ferment so the bean is either blanched in hot water or heated in an oven. The beans are then dried in the sun for months and then placed in wooden boxes where they “sweat” out 80% of their moisture. This is when their distinctive flavor and aroma really starts to come out. The beans are then sorted and the essential oils are extracted from the beans. Sugars are added to the oil in order to preserve its flavor.

Imitation Vanilla is actually made from an essential oil of cloves called eugenol. While you might not think so when you see it in your spice cabinet, producing vanilla takes a lot of care and a lot of time. In fact, the entire process from pollination to when it gets shipped to the baking isle in your store takes over a year!

Vanilla 6The History Of Vanilla

Anyone who has done any type of baking is probably familiar with vanilla or, at least, vanilla extract, but are you aware that the history of vanilla goes back to ancient times? It was the Totonac Indians of Mexico who first cultivated this bean. They used it in rituals long before Columbus came to America. It was also used as a medicine and as a perfume. Interestingly enough, they didn’t use it for flavoring. It was adopted by the Aztecs after the Totonacs were conquered in the 15th century. The Aztecs mixed it with chocolate to make their tasty drink chocolat.

When the Spanish came to Mexico in the 16th century, the Aztecs introduced Cortez to the drink. He brought vanilla and cacao back to Europe where it was enjoyed by only the rich and famous for many years. It wasn’t until 1602, that vanilla was actually used as a flavoring all on it’s own.

Up until the middle of the 19th century, Mexico was the only producer of Vanilla. However, in 1819, French entrepreneurs tried their hand at cultivating the bean on their own islands. They failed until they came up with a method of hand pollinating the flowers. Only a bee found in certain regions of Mexico would polinate the Vanilla flower. With the French discovery vanilla began to flourish on tropical islands like Mauritius, Madagascar, Reunion Island and the Comoros Islands.

Like many spices in history, vanilla was once very expensive. As supply increased, prices came down, but in 1970 a typhoon struck many of the islands that produce vanilla and, since many plants were lost, the supply went down and prices went up. Prices remained high for 10 years, mainly because the sale of vanilla was controlled by a tight group. Once this group disbanded in the mid 1980’s prices dropped drastically. Then, again, in 2000 another typhoon drove prices up again, which have been steadily decreasing since.

Vanilla grows on a vine and is the fruit of a flower called the Vanilla plan folia. While native to Mexico, today there are 3 other regions that produce vanilla beans. Madagascar is the largest producer, and beans from this region are known as Madagascar Bourbon vanilla, which refers to the Burbon islands where they are grown. The second largest producer is Indonesia. The vanilla from this area is not as sweet as the Madagascar vanilla and not as desirable. The remaining 10 percent of vanilla comes from Mexico and Tahiti.

Today you can find vanilla in virtually everything from ice cream to candles to perfume and it is a staple for baking and puddings, as well as other uses in the kitchen.

Vanilla 4Using Vanilla In The Kitchen

Anyone who has done even a minimal amount of baking knows that vanilla is used in many dessert dishes and sauces. In fact, vanilla is one of the worlds most popular, and at the same time, most expensive spices. This interesting spice is the dried fruit of the vanilla planifolia plant an orchid which grows on vines. Native to Mexico, and once a favorite spice of the Aztecs, vanilla is now mainly produced in Madagascar and Indonesia.

This bean pod shaped spice is about 7 inches long and dark brown when dried. Interestingly enough, the fruit itself does not have any taste or aromatic properties until it is dried in the sun and then dehydrated. For use in the kitchen, vanilla can be used in pod form, vanilla powder, or as a bottled liquid called vanilla extract. Anyone who has used vanilla in cooking knows that a little bit goes a long way. Popular in pastries and baked goods, it can also be a great compliment to seafood.

When choosing vanilla beans for use in the kitchen, pick ones that are plump and full of seeds. Make sure they are very dark – almost black and that the are flexible – not stiff or rigid. Beans can be store for 6 months in a tightly sealed container under refrigeration. The extract can be stored indefinitely and the taste actually improves with age. The powder should be kept sealed in a cool, dry place.

Vanilla beans are often used whole, and can be stirred into sauces, teas, and other liquids. Interestingly enough, you can reuse them in this way. You need only rinse them, dry thoroughly, then store, tightly sealed, in the refrigerator for re-use.

While most cooks are more familiar with vanilla extract, the vanilla bean can be wonderful for cooking and will actually give better flavor. It can be a bit expensive at about $2.00 per bean, it can also be worth it. To use a vanilla bean for cooking, cut it in half and scrape out the pulp inside. Add the pulp and bean to the liquid part of your recipe and let steep for about 20 minutes.

Vanilla can be used for anything in the kitchen – not just baking. It is a flavor enhancer so you can use it to enhance any interesting foods. How about adding it to fresh fruit? Maybe a little vanilla with your cereal would make for a great morning taste? Why not try vanilla on ice cream? When using vanilla extract, though, be sure to buy only the true vanilla and pass up the cheaper bottles labeled “imitation vanilla” as it will not give you the true vanilla taste. Although the real stuff may be costly, remember a little bit goes a long way. So a bottle should last a long while.

Certain medical & other information was provided by Dr. Kristie and by Dr. Ray Sahelin

Vanilla 8Vanilla beans about to be picked and dried after blanching or oven-drying and then sun-dried for some months.

Selected Bars – London

Friday, July 22nd, 2011

Bar LogoSelected London Bars

A chic cocktail lounge on the legendary Kings Road.
316–318 Kings Road,

A multi award winning bar, JuJu has just been named “Best Bar” at the London Club and Bar Awards 2011 and has previously been awarded “Outstanding Mixology and Best New Bar”. Located in the heart of Chelsea on the King’s Road, they serve the finest cocktails mixed by some of London’s best bartenders.

Bar Red

5 Kingly Street, London, W1B 5PF.

Telephone: +44 0207 434 3417
This Soho favorite boasts some serious blending of cocktails. Spread over two levels, upstairs it’s all plush private booths and chandeliers, an ideal spot to relax and linger over a drink. For a livelier night go downstairs where live DJs play on most nights.

Icebar London

31-33 Heddon Street, Mayfair, London, W1B 4BN.

Telephone: 020 7478 8910
The only permanent ice bar in the UK, it’s kept at a constant minus 5 degrees. The ice is imported from Sweden and has been turned into bar.  Ice stools circle ice tables in front of ice art while ski suited barmen make vodka cocktails which are served in ice cube glasses. There’s a cover charge but that includes your first drink. The ice bar phenomenon may no longer seem as unique as it once did – the idea has been reproduced at a number of locations around the world – but still a memorable night out.


100 Wardour St, London, W1F 0TN.

Telephone: +44 020 7314 4000
Taking its name from the famous bar in Havana where Hemingway once drank. The clientele is the usual upmarket London lot, credit crunch or no (which is fortunate as prices veer towards the steep). The music is Latin and appealing and, daiquiris aside, the regular cocktails are also pretty special: excellent mojitos and some decent contemporary concoctions. Also, being a Cuban bar, they offer a large range of cigars.

The Connaught Bar

The Connaught Hotel, Carlos Place, London, W1K 2AL.

Telephone: +44 (0)20 7499 7070
The Connaught Hotel – the grandest of London’s grande dames – has had a bit of makeover. Already it has unveiled the divine Coburg Bar and now we have this, a glorious room designed by David Collins and housed in the hotel’s former American Bar. The ever so elegant space is bedecked in metals, marble and leather with art deco detailing. The cocktails are true classics, impeccably executed with the very best ingredients, and there’s also a large selection of champagnes and fine wines. Bar food comes care of the hotel’s new resident chef Helene Darroze. None of this comes at a low price, of course, but that’s to be expected: the Connaught is a world class bar in a world class hotel that has embraced 21st century style without sacrificing any of its considerable character.

The Library/The Garden Room

Lanesborough Hotel Hyde Park Corner, London, SW1X 7TA.

Telephone: +44 0207 5599
Too often bars feel like bland copies of each other. These days retro-minimalism has been done to death and retro-futurism is not far behind; it’s at times like this you long for a return to a world of classic drinking. The Lanesborough has created The Garden Room, for those who believe the life went out of the London bar scene along with the smoke. An extensive collection of Cuban cigars is offered for those who want to complete their evening in style

Trailer Happiness

177 Portobello Road, London, W11 2DY.

Telephone: +44 0207 727 2700
Think Tiki drinks and you immediately imagine the South Pacific. Although, when poured properly, there is nothing so delicious as a tropical cocktail and who better to bring the first authentic Tiki bar – Trader Vic’s apart – to London, than King Cocktail himself, master mixologist Dale DeGroff who trained staff at the Player and the Match bars. Set in terminally trendy Notting Hill on the boho-chic Portobello, the décor is palm-tree retro kitsch, with dark walls, bright splashes of colour to match that in the Sours and Sunrises, and the odd Tretchikoff on the wall – South Africa’s master of the kitsch genre. The crowd is typical Notting Hill cool – celebrities, media tarts and fashionistas are a dime a dozen in these parts – but the bar is every bit as laid back and fun as was intended. And well priced too: a masterful cocktail for £4 in Notting Hill?


131 Great Titchfield Street, London, W1W 5BB.

Telephone: +44 0203 008 7763
You’ll need to ring a door buzzer to be allowed into this elegant members’ club in Fitzrovia, but hold your nerve because it’s rather wonderful inside: all glimmering, glittering white with subtly shifting lighting and rippling water features. Long white curtains hang around each small table allowing a measure of privacy to those seeking an intimate evening. The cocktail list is full of exciting combinations; we’re particularly taken with the combination of gin, honey water and champagne. Staff are efficient and know what their drinks. The dinner menu is not cheap at £90 for three courses, but it is inspired (the head chef has a background littered with Michelin star establishments), think lobster tagliatelle with chilli and garlic or a dessert of chocolate brownie with salted caramel mousse and tonka bean ice cream

Rules Bar

35 Maiden Lane, Covent Garden, London, WC2E 7LB.

Telephone: +44(0)207836 5314
Rules is, without argument, a London institution. The oldest restaurant in the city (dating back to 1798), this Covent Garden survivor exudes the tradition and elegance of a past era. Rules cares not a jot for fads and fashions; it continues to serve its hearty English food to those who appreciate it, but while cocktails have always been served at Rules it is only recently that a dedicated cocktail bar has been opened on the restaurant’s upper floor. Glamorous in the most understated way, the bar is dedicated to the crafting of classic drinks; there are just ten choices on the list but they are all impeccably and lovingly prepared.

Escoffier Dinner, at The Reflections@ Plaza Athénée 21 July, 2011 – Bangkok

Thursday, July 21st, 2011


St Regis Hotel, JoJo Italian Restaurant – Bangkok

Wednesday, July 20th, 2011


BBQ Deal, Marriott Executive Apartments, Sukhumvit Soi 24 – Bangkok

Sunday, July 17th, 2011

BBQ Deal at Bistro M, Marriot Executive Apartments

Zalute Mediterranean Restaurant by Sorrento – Bangkok

Friday, July 15th, 2011


73 Sathon Soi 10
66 North Sathorn, Silom, Bangrak, Bangkok 10120
Tel. 02-234-9933
Open daily, 11:30am-2:30pm and 6-11pm
Parking: At the restaurant’s parking lot
Credit cards: Yes

The recently opened “Zalute” by Sorrento restaurant is now ready to introduce a new exciting menu, which has never been presented at Sorrento before although, your old favorites from Sorrento are always available, alongside those of the new Mediterranean dishes from Zalute.








(From North Sathorn Road. Continue straight through the Hotel Evergreen Laurel. Opposite Suan Plu market Zalute is easily accessible from either Sathorn 10, opposite Ascott Building, Sathorn 12 adjacent to “Health Land”, or Silom 9 look for a sign”Nigara Hotel” upfront).

Beer & Buffet Promotion, Bistro M, Marriott Executive Apartments, Sukhumvit Soi 24 – Bangkok

Tuesday, July 12th, 2011

Marriott Executive Apartments, Sukhumvit Soi 24, Beer & Buffet