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      string(5048) "<p>Chef Mele is the third celebrity guest chef at Sweet Poppy and will present five courses with a wine pairing of Australian-inspired dishes. Chef Mele, who has cooked for Elton John, Hugh Jackman, Beyonc&eacute; and Jay Z, established himself in the legendary Donovan's restaurant in Melbourne, as well as restaurants all over the world. Armed with his production crew, chef Mele will also be filming for his new TV series, <span class="Italic">Munch On Tasmania</span>, which focuses on Australian food philosophies.</p> <p>Tasmanian-born and Naples-bred, chef Mele has been influential in showcasing his heritage of modern Italian philosophies paired with Australian produce. He's been named ambassador for the Audi Centre Hobart, as well as representative of Electrolux Australia, Mutti Australia and Oz Harvest, a charity that provides food to vulnerable Australians.</p> <p>Chef Mele is part of Sweet Poppy's "What is modern Australian food" series, which welcomes some of Australia's finest chef talents to help answer the question.</p> <p class="Footnote"><strong>Sweet Poppy, 90/10 Samakee Road, Nonthaburi / 02-005-5206, email  <a href="mailto:contact@sweetpoppy.co.th">contact@sweetpoppy.co.th</a>, visit <a href="http://bit.ly/2Of9tCH">bit.ly/2Of9tCH</a> or <a href="http://sweetpoppy.co.th">sweetpoppy.co.th</a>. / Five course dinner, including wine B2,600++. </strong></p> <hr /> <h2><strong>Flight of the KonKord</strong></h2> <p class="Footnote">One of Thailand's craft cocktail pioneers and founder of Sugar Ray You've Just Been Poisoned, Q&amp;A, Thaipioka, Sugar Ray Apartments and Alone Together, has joined forces with the internationally acclaimed duo of award-winning Tropic City (No.31 on the Asia's 50 Best Bar list) to launch KonKord. The name is inspired by the exclusive and lavish lifestyles of the 80s and 90s.</p> <div class="articlePhotoCenter"><img src="/media/content/20191122/3417914.jpg" border="1" alt="" hspace="3" vspace="3" /> <p>OLYMPUS DIGITAL CAMERA Konkord Bangkok. Konkord</p> </div> <p>Presenting a new style of cocktail bars in Thailand, with an equal amount of focus on music, KonKord is a high-end bar in a modern retro style, with an intimate club feel. The bar will showcase unpretentious cocktails exploring fresh ingredients, while introducing an international and local music programme.<br /><br />Drawing inspiration from the aperitivo culture of southern Europe, KonKord consists of a front bar fashioned as a classic bistro caf&eacute; serving classics and spirit-forward cocktails, along with amaro and vermouth concoctions, during the day.</p> <div class="articlePhotoCenter"><img src="/media/content/20191122/3417919.jpg" border="1" alt="" hspace="3" vspace="3" /></div> <p><br /><br />Further into the space and in the evening, KonKord, the cocktail bar opens. The music will feature international and local Djs and performers, who play an eclectic mix of genres ranging from disco to hip-hop, soul, house and beyond.<br /><br />Sitthan "Turk" Sa-Nguankun together with Philip Stefanescu and Sebastian De La Cruz will open Konkord in December, with a grand opening in January 2020. Watch this space!<br /><br /><strong>Email <a href="mailto:info@konkordbangkok.com">info@konkordbangkok.com</a>.</strong></p> <hr /> <h2>Three culinary masters, one&nbsp; special dinner</h2> <p>The Michelin-starred Sra Bua by Kiin Kiin will host a culinary collaboration with chef Phanuphon "Black" Bulsuwan, from Blackitch Artisan Kitchen in&nbsp; Chiang&nbsp; Mai, who joins hands with Sra Bua's senior head chef Chayawee Sutcharitchan and Henrik Yde-Andersen, founder of Kiin Kiin in Copenhagen, Denmark, for one night only, on Nov 30.</p> <div class="articlePhotoCenter"><img src="/media/content/20191122/3417924.jpg" border="1" alt="" hspace="3" vspace="3" /> <p>Southern fish served with fish roe, curry and pickled eggplant.</p> </div> <div class="articlePhotoCenter"><img src="/media/content/20191122/3417929.jpg" border="1" alt="" hspace="3" vspace="3" /> <p>Blue Crab with spicy rice.</p> </div> <p><br /><br />These three culinary minds, each famed for producing innovative Thai cuisine, will create and present a six hands, six-course dinner that focuses on "Pure Thai". Each chef will create dishes with the core idea of using "Pure Thai" ingredients from different regions of Thailand. Dishes include Thai mushroom five-spices soup with duck liver pork dumpling by chef Yde-Andersen; Local southern fish with fish roe, curry and eggplant by chef Chayawee; and Blue crab with spicy rice paddies crab miso soup and seasonal fruit by chef Black.<br /><br /><strong>Thai Gastronomy Series III / Sra Bua by Kiin Kiin, Siam Kempinski, 991/9 Rama I Rd, Pathumwan / 02-162-9000, email <a href="mailto:srabua.siambangkok@kempinski.com">srabua.siambangkok@kempinski.com</a>, visit <a href="http://srabuabykiinkiin.com">srabuabykiinkiin.com</a> / Six-course dinner is priced at B4,200++ inclusive of a cold-brew organic Thai tea pairing, dinner with a wine-pairing is priced at B5,800++.</strong></p> "
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