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Simplicity is The Art of Sublime Creativity

A tasty Satay Goong served up at Krabi's Rayavadee

Colourful Surf & Turf

Koh Samui's Santiburi Beach Resort uses ingredients you might not expect

Peruvian Classic Cooked on a Skewer

A succulent Wagyu Anticuchio by the Four Seasons Samui

Healthy French Soup

Creamless Lobster Bisque at Chiva Som Hua Hin


By Andrew MacKenzie, wine by Bart Duykers

French Classic with an English Name

Dover Sole on a plate at Bangkok's Park Hyatt


By Andrew MacKenzie and Bart Duykers

Smoked Beef Tartare

An unusual twist on a French classic at Anantara Lawana Koh Samui


By Andrew MacKenzie with wine commentary from Bart Duykers

Look out, Duck's About

A tangy duck recipe from Zazen Samui


By Andrew MacKenzie with wine by Bart Duykers

Slowly Cooked - Quickly Eaten

The Lamb Shank from David's Kitchen


By Andrew MacKenzie and wine by Bart Duykers

Sustainable Seafood

Collaborating with local fishing villages the JW Marriott Phuket goes down a sustainable road to treat its guests


By Simon Wood

A True Gallic Classic

A masterful appetiser at the Mandarin Oriental's Le Normandie Restaurant


By Andrew MacKenzie, and wine by Bart Duykers


Eastern Thailand

Southern Thailand


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