The Suckling Pig’s Adrian Foo and Kim Hock Su of one Michelin-starred Au Jardin collaborate to serve classic tipples with remarkable precision, technique and local inspiration.
Supported by Evian, the one-night-only affair brought together well-established culinarians Thaninthorn “Noom” Chantrawan, head chef Willy Wee and Nutthapol “Nick” Pavapaiboon of Wang Hinghoi.
Tucked away on the top floor of the famous former cinema, this new addition to the city's growing portfolio of cafés masters the art of plated delights.
Pairing food with wines is nothing new, but for those accustomed to Western dishes, the choices offered by Eastern cuisine paired with Chinese tipples open the door to new flavours.
