Appia chef and owner Paolo Vitaletti takes over Talad Noi’s skewer-centric Jua, whipping up dishes like hand-made buckwheat pasta with sea urchin and togarashi (B450) and charred Japanese mackerel with shiso chimichurri (B900).

Mar 4, Jua, 672/49 Charoen Krung Soi 28. Reserve here
 

 

 

 

Who’s the winner of this epic battle? You can be the judge of that over a five-course meal paired with four glasses of both beer and wine (B2,000/person).

Mar 5, Appia, 20/4 Sukhumvit Soi 31. Reserve here
 

 

 

 

Taste 30 kinds of cheese curated by master cheesemaker-slash-affineur Phillipe Marchand, along with two hours of free-flow wine (B890 for cheese only/B1,200 cheese and wine).

 

 

 

Cookbook author, famous cat owner and Pok Pok and Ping Yang Pow founder Andy Ricker grills special skewers from across Southeast Asia, served along with ju pa bao and bak kut teh.

 

 

 

Chef Nick Gannaway teams up with sommelier Banyat Chinpinyokul for this five-course wine dinner, highlighted by Hokkaido blue fin tuna, pan-seared foie gras and F1 wagyu sirloin (from B4,500/person).

 

 

 

 

Feast on Soho’s New York-style pizzas, pastas, salads and desserts with a two hour of free-flow drinks (B499-B999).

 

 

If you miss Andy Ricker at Jua, then make a beeline for Err, where he’ll be serving some awesome gap glaem while the team slings whiskey sodas until the bar closes.

Mar 8, Err, 394/35 Maharaj Rd., 02-622-2291
 

 

 

 

To celebrate the opening of Phuket’s Jampa, the sister restaurant of Michelin-starred Pru, Siwilai City Club kicks off a kitchen takeover series, with Jampa’s Christian Eiting showcasing his fresh, zero-waste cooking across a five-course menu (B2,200/person).

 

 

 

 

J’aime highlights Japanese ingredients across seven-course lunch and dinner menus (B3,300/person), highlighting ingredients like Hamadai fish, Kumamoto wagyu and hajikami (pickled ginger sprouts) with the restaurant’s trademark French cooking.