Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening, a drink launch, or a new nightclub. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning, in Bangkok and beyond.
Taang
Taang is a 12-seat northern Thai chef’s table by chef Kongwuth "Kong" Chaiwongkachon of Locus Native Food Lab at Erawan Bangkok.
The restaurant will operate on a regular schedule from Monday to Wednesday with one seating per evening, with chef Kong leading the kitchen team and overseeing the chef’s table experience. Taang presents northern Thai cuisine through a perspective that goes beyond fixed recipes or regional nostalgia. The concept is best described as a caravan through northern Thai cuisine, especially the historic trade routes and travelling caravans.
The pack oxen and horse caravans known as “wua taang” and “ma taang” is where the restaurant gets its name. The journeys once connected towns and communities across northern Thailand and neighbouring regions. They carried not only goods, but also ingredients, techniques, spices and food cultures that met, exchanged and gradually shaped the roots of northern Thai.
The chef's table also puts seasonal local ingredients and rare produce in the spotlight. "The menu is constantly changing and though the entire menu may not change, we will definitely be changing a few of the dishes when the seasons change or when we have access to them," says chef Kong.
Chef Kong’s culinary philosophy is grounded in the belief: “Change as little as possible, for the greatest result.” Being a sommelier, too, the beverage experience is curated by chef Kong and offers a tasting of some of his favourite wines. The non-alcoholic beverages are all tea-based, with local ingredients and fermented elements, reflecting flavour and the drinking cultures that have long travelled alongside the food.
La Bottega Bangkok
La Bottega Bangkok's new head chef is Lorenzo Scotto. A native of Vercelli in Piedmont, chef Scotto has introduced his first menu.
To kickstart his takeover, the chef is offering six new dishes alongside La Bottega's regular cucina. Indulge in Polenta croccante, lingua di manzo, salsa verde e cipolla in agrodolce; Carpaccio di polpo, pomodoro, olive nere e frisée; Risotto al limone, gambero rosso e crema di prezzemolo; Bigoli al ragù bianco e balsamico; Cappellacci di ricotta di bufala e limone, burro nocciola e bottarga; and San Pietro, salsa al vermouth di Torino e olive taggiasche.
The dishes take inspiration from northern Italy, grounded in Piedmont, Veneto, Emilia-Romagna, and Liguria.
L’Arôme By The Sea
L’Arôme By The Sea in Kalim Bay, Phuket, has launched “Les Amis de L’Arôme” Culinary Residency Series.
Designed as an ongoing platform for creative exchange, the residency programme will welcome leading chefs and restaurants from across Asia and beyond, creating new dialogues between cultures, ingredients and culinary philosophies.
The inaugural residency welcomes Ōrtensia from Shanghai. Entitled "Where The Sea Flowers", the collaboration explores the meeting point between floral precision and marine expression. Across a specially created menu, both teams reinterpret themes of seasonality, nature and the sea through a contemporary lens, bringing together two distinct culinary identities in a singular dining experience overlooking the Andaman coast.
The selection of Ōrtensia for the inaugural residency reflects L’Arôme By The Sea’s commitment to collaborating with restaurants that share a strong sense of identity, craftsmanship and contemporary culinary expression. Future editions of Les Amis de L’Arôme will continue to bring together leading culinary talents from across Asia and beyond, establishing Phuket as a platform for international gastronomic dialogue. Chef Maksym Chukanov has also launched a new menu, “A Progression Of The Sea”, a contemporary French coastal cuisine inspired by the sea, interpreted through modern technique and an unwavering pursuit of balance.
Piscari
Crowning the 23rd floor of Andaz One Bangkok, Piscari has launched "Piscari Brunch", a new monthly Sunday brunch concept inspired by the convivial traditions of Mediterranean living, taking place on the first Sunday of every month.
From refreshing touches and interactive moments to live DJ set and rooftop ambience, Piscari Brunch celebrates the art of easy afternoons shared over good food, drinks and flowing conversation. At the heart of the brunch is The Spritz Experience, an unlimited spritz included in every Piscari Brunch package. Inspired by Mediterranean aperitivo culture, this tradition of light pre‑meal drinks sets the tone for social afternoon and unhurried pleasure. Guests are invited to personalise their own spritz creations or enjoy Piscari’s selections including Aperol, Campari, Hugo, White Wine and Limoncello Spritz.
The culinary offering presents a selection of starters and desserts alongside unlimited à la minute à la carte mains. To begin, guests can indulge in an unlimited selection of fresh oysters, cold cuts, cheeses, pâté en croûte with pickles and a variety of other dishes. Main courses celebrate both land and sea, featuring dishes such as chicken and merguez couscous with harissa, seafood risotto with chorizo, and red wine-braised beef cheek with mashed potatoes. Desserts bring a playful and theatrical finale to the experience, with highlights including lemon tart, tropézienne with citrus, and île flottante with custard sauce and candied almonds. Another standout feature of the brunch is the interactive Tiramisu and warm Chiang Mai chocolate lava trolley, where guests can enjoy freshly prepared servings made to order.
Piscari Brunch introduces “Friend Of Piscari", a rotating monthly chef collaboration spotlighting talent with a passion for Mediterranean and seafood-led cuisine. Each month brings fresh flavours and new perspectives to the table, as guest chefs share their signature creations in an ever-evolving brunch experience.
Saneha Sanctuary
Thai craft gin house Saneha announces the launch of Saneha Sanctuary, a limited-edition forest Thai dry gin created in collaboration with OurLand, a private conservation organisation based in Kanchanaburi.
Released in a strictly limited run of 2,000 bottles, the new expression draws inspiration from Thailand’s forest landscapes and the elephant corridors protected by OurLand. Crafted from an organic Thai rice base and distilled in a French copper still, Saneha Sanctuary brings together traditional Samunphrai herbal wisdom with modern craft distillation. Botanicals are sourced with the support of OurLand and include organic juniper, litsea cubeba, galangal, ginger, green cardamom, clove, and cinnamon, creating a spirit that reflects the character and depth of the Thai forest.
At 40% ABV, the gin opens with vibrant lemon-pepper top notes of Litsea cubeba that lead into a classic, piney juniper body. Floral coriander seamlessly bridges to an earthy core of deep galangal and subtle ginger, creating a soft, sweet, and rounded mouthfeel. The experience lingers beautifully with the herbaceous spice of cardamom and a gourmand pastry cinnamon finish.
The launch also marks a deeper statement of purpose for the brand, linking craftsmanship with conservation through a collaboration that honours the landscapes surrounding the Salak Phra wildlife corridor and the Kwae Yai River, where elephants continue to move through protected forest routes.
Designed as a collector’s release and a seasonal luxury expression, Saneha Sanctuary is recommended to be served with tonic and a gently torched cinnamon stick, allowing its warm spice notes to open further in the glass.
Alati
Siam Kempinski Hotel Bangkok welcomes Jiwan from Doha for a kitchen takeover at Alati from July 1-14.
Making its Bangkok debut, the restaurant, within the National Museum of Qatar, will present a contemporary Middle Eastern dining experience shaped by the vision of Alain Ducasse. Ducasse is internationally recognised as one of the world’s most influential culinary figures.
Led by head chef Julien Guilloret, Jiwan is known for reimagining Middle Eastern culinary traditions through a modern lens. Inspired by the rich cultures and flavours of the region, the restaurant presents dishes that balance heritage with contemporary techniques, bringing together seasonal ingredients, refined craftsmanship and vibrant regional influences.
During the residency, guests can experience a specially curated menu featuring signature dishes, including Broccoli tartlet and chickpea panis, Hammour tandoori, Levantin ragout, Jiwan harees, Harira soup, Cooked sea bream with Jiwani rice and Slow-cooked lamb shoulder. Designed for sharing, the menu reflects the warmth and hospitality at the heart of Middle Eastern dining culture.
The residency will be available for lunch and dinner, excluding July 5-6.
Lord Jim’s
Lord Jim's at Mandarin Oriental, Bangkok welcomes back its Buffet Dinner, returning a seafood-focused evening experience to the banks of the Chao Phraya River.
Framed by the restaurant’s nautical interiors and riverfront setting, the dinner buffet offers a distinct counterpart to the daily international buffet lunch, designed for long dinners shaped by premium seafood including French oysters, lobster, crab claws, tiger prawns, river prawns, mussels, clams, scallops and sea grapes, alongside live cooking stations.
Since 1976, Lord Jim’s has been a destination for seafood dining in Bangkok, and the return of the Buffet Dinner also revisits several dishes closely associated with the restaurant’s history, reimagined for today’s diners under the direction of executive chef Dominique Bugnand. Highlights include the Seafood Tower featuring chilled lobster, French oysters, tiger prawns, crab claws, scallops, mussels, clams, river prawns, and sea grapes served with traditional condiments. Lord Jim’s signatures returning to the buffet includes Lobster Thermidor, the classic French dish first created in Paris, Oyster Rockefeller and the Sea bass baked in salt crust with white wine sauce, a dish long associated with the restaurant that draws inspiration from both Mediterranean salt-baking traditions and Thailand’s own Pla Pao.
The buffet also features seafood on ice alongside a dedicated grilled seafood station where guests may personally select their preferred seafood to be grilled to order. Freshly baked breads and house-made dips are served directly to the table on arrival, while a curated à la carte menu is also available throughout the evening.
Banyan Tree Krabi
A new chef and specialist in Indian cuisine, Chander Prakash, has joined the culinary team at Banyan Tree Krabi and he intends to spice things up in the kitchen.
Chef Chander’s appointment will add a new element of culinary expertise to the hotel’s dining outlet, The Naga Kitchen. “I have been working in top-class kitchens at hotels and restaurants across India and Thailand for more than 10 years, specialising in North Indian cuisine,” says chef Chander. “For me, cooking is more than just preparing food — it is about creating memorable dining experiences. I always focus on fresh ingredients, balanced flavours, and attention to detail in every dish. I am especially passionate about Indian curries, biryani, kebabs, tandoori specialities, and Arabic cuisine.”
Chef Chander said that his culinary journey began with a passion for traditional spices and the art of tandoor cooking. He modestly claims that his specialities include dishes such as Dal makhani, Butter chicken and Paneer butter masala.
Gaggan Hotels
Daimon Brewery, one of Japan’s oldest craft sake producers, has entered into a new partnership with chef Gaggan Anand and designer Bill Bensley to develop a 15-suite luxury hospitality concept at its brewery site in Kansai.
To mark its bicentenary, Daimon invited two of the world’s leading creative forces to collaborate, blending uncompromising, progressive design and cuisine with 200 years of sake-brewing heritage. Set at the foot of the Ikoma Mountain Range in Osaka Prefecture, between Osaka, Kyoto and Nara, the project will transform the brewery’s historic grounds into a sensory destination that bridges sake craft, cuisine and design with a strong sense of place. Conceived as a deeply immersive experience within the brewery, guests will enjoy luxurious accommodation, three distinct dining concepts, wellness and curated programmes, all profoundly rooted in the brewery’s 200-year legacy.
Founded in 1826, Daimon Brewery has been crafting award-winning sake for seven generations using a small-batch, hand-crafted production that focuses on the traditional Ginjo method of brewing. Today, it is the only sake brewery in the region producing sake using pure flowing mountain water and one of two using local rice.
Chef Anand will lead the culinary vision. Renowned for his progressive cuisine blending Indian influences with Japanese, French, and Thai ideas, chef Anand brings a dynamic approach and evolving dining experience to this project. He is co-founder of Gaggan Hotels, a hospitality venture founded by the chef and Jason M. Friedman, and is focused on developing concept-driven, experience-led luxury hospitality projects that integrate culinary creativity, design, and storytelling.
The project is in the design phase, with construction scheduled to begin in 2027 and completion targeted between 2028-2029.
Ananda In The Himalayas
Ananda In The Himalayas introduces "The Healing Plate", a new ayurvedic culinary guide that translates the retreat’s philosophy of balance, nourishment and awareness into everyday life.
Created by Ananda In The Himalayas, "The Healing Plate" brings together 25 years of integrative health experience in a comprehensive yet approachable format. Rather than focusing on restrictive diets or short-term trends, the book presents food as a deeper practice of self-understanding, offering a sensorial and restorative approach rooted in ancient ayurvedic principles and adapted for modern living.
Structured around the core pillars of wellbeing most relevant today, including digestion, energy, inflammation, immunity, detoxification, cognition, sleep and conscious consumption, the book connects time-tested knowledge with the needs of contemporary lifestyles. It offers practical guidance through recipes and daily rituals designed to support balance, rather than impose rigid rules.
At the heart of the book is Ananda’s culinary philosophy, shaped by intention and individualisation. Featuring more than 100 recipes developed and refined at the retreat over decades, "The Healing Plate" focuses on personalisation, seasonality, and digestibility. Each recipe is tailored to different dosha types, offering a flexible approach that allows readers to adapt dishes according to their own constitution and environment. The book also includes a dosha self-assessment, guidance on food combinations, and insights into seasonal eating through the ayurvedic concept of Ritucharya, alongside practical advice on how, when and in what state of mind to eat.
Beyond nutrition, the book reflects a broader philosophy of mindful living. Its approach to zero-waste cooking draws on Ayurvedic principles that recognise the value in every ingredient, encouraging a more conscious and cyclical approach to consumption that feels both traditional and increasingly relevant today.
