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  • News & article

    Volti UPS the ante

    Holiday Time, Noel Maclean, Published on 18/12/2019

    » Like the best architecture of Italy, the more water that flows under Volti's ponte the more iconic it becomes. While the software, from the cuisine and cocktails to the scheduling and service, gets ever smarter, the décor, one bold brushstroke at a time, gets ever more lux.

  • News & article

    Canon Fodder

    Holiday Time, Noel Maclean, Published on 15/12/2017

    » Drift into the lower level of Bangkok’s august Dusit Thani Hotel on any given day for a slice or a sandwich from the excellent deli or a suit fitting at the tailor and one is struck by the buzz around The Pavilion restaurant. Its open plan almost gives it a popup vibe except that its faux-antique filigreed silver silk wall hangings, gold-rimmed miniature signature roof domes, upscale granite-topped dining tables and sturdy wooden arm chairs, the décor exudes a paradoxical, private club-like permanency.

  • News & article

    Macrocosmic Michelin

    Life, Noel Maclean, Published on 01/12/2015

    » Last December, J’AIME by Jean-Michel Lorain became Bangkok’s first restaurant opened by a Michelin-star chef.

  • News & article

    Extra special Thai cuisine

    News, Noel Maclean, Published on 03/12/2014

    » How can you make a great cuisine even greater? Be lavish. Be inspired. Be uncompromising. Present it beautifully and originally in a setting that transports all the senses, not just the taste buds.

  • News & article

    Heading for the Horizon

    News, Noel Maclean, Published on 04/12/2014

    » 'Horizon isn't just another outlet; it's a destination." Bold words from Hilton Pattaya's chief impresario, F&B Director, Matthew Wren, but not inaccurate.

  • News & article

    Down Under on top

    Life, Noel Maclean, Published on 06/12/2013

    » While it's taking a while to convince naysayers of Australia's aspirations to be considered Asian, when it comes to cuisine, the Lucky Country's chameleon characteristics cannot be denied. Aussies'll eat anything from anywhere so long as it tastes good and the old staple cliche of steak and fried eggs just doesn't wash anymore.

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