Tonight (Feb 7 at 7:30pm), kick things off at beloved Italian restaurant, Appia for the special menu that combines chef of the house, Paolo Vitaletti and guest Chef, David Almany of Italian restaurant, Osteria Mozza, in Singapore. Enjoy the 5-course set dinner (B2,800) with dishes like artichoke stuffed tortelli with lamb coratella (inside organs) and mint and oven roasted Mediterranean branzino (seabass) with crispy tomato and salsa verde while sampling the wine pairing.
20/4 Sukhumvit Soi 31, 02-261-2056. www.appia-bangkok.com
Chef McDang heads to this sister restaurant of Le Bealieu after his last Four Hands Dinner event with Chef Hervé Frerard. This time, he’ll be adapting the food at new steakhouse 661 Silom into his Thai cooking style. Call and book for tomorrow's (Feb 8) event to taste Thai gastro bites like timbale of curry fish sauce with French melba toast, inspired from Thai hor mok.
Baan Silom, Silom Rd., 02-266-8661. www.661silom.com
After the successful wine event, Booza Wooza, last month, Quince and Wine Garage are on the fast pace, holding another intriguing event on Feb 12 (6:30-8pm) for guests to taste the sea through the gooseneck percebes—a kind of the crustaceans that live on the seashore in Europe or North America, famous in Spain. Our editor tasted some in Portugal and claims it's quite possibly the best seafood he's ever had. Sign up (kim@winegarage.asia) for the tasting at B800 with a glass of white wine to go with.
Sukhumvit Soi 45, 02-662-4478
At Smith, there isn't quite so much of a rush as the restaurant is rolling out a new menu, with both food and drinks, that is here to stay. The new dishes see crispy pork belly with curry, ginger and confit pineapple (B385), lobster pasta with brown butter-truffle froth and mushroom (B795) and pork sausage and mash with smoked potatoes, kai-lan (Chinese broccoli) and brussels (B330) while new drinks include the Gold Smith (butter, rosemary, honey washed JW Gold Label Reserved, sweet vermouth and orange bitter, B365).
1/8 Sukhumvit Soi 49, 02-261-0515-6
