Wonderpost

This year, Wonder Feasts returns with another series of delectable banquets prepared by renowned chefs.

Already garnering a reputation among foodies in the region and beyond, our Wonder Feasts are an unmissable culinary experience. Under the shady bamboo sails of the Theatre Of Feasts, guests dine semi-al fresco, with a view over The Fields. In 2014 we brought you feasts from David Thompson of Nahm (formerly named Asia’s number one chef) and in 2015 our line up included chefs Bo and Dylan of Bo.Lan, Bill Marinelli of The Oyster Bar and Gaggan Anand of Gaggan – named Asia’s Best Restaurant two years running. The latter completely sold out and this year we expect Wonder Feasts to be no less popular in February.

FACT Collective. Feast.5
We are looking forward to a dinner curated by F.A.C.T. Collective, featuring chefs Khanaporn “Oom” Janjirdsak and Panupon “Black” Bulsuwan – two experimental experts of regional cuisine. Join them to experience the the flavors of northern and southern Thai cuisines, brought to life with home-grown and wild-foraged ingredients and prepared with traditional cooking methods.

 

The collaborations continue with our delectable daytime program. Wonderers with a taste for the fare from acclaimed Bangkok restaurants Appia and Soul Food Mahanakorn should join Chefs Paolo Vitaletti and Jarrett Wrisley as the duo teams up for a reggae brunch. Think wood-fired pizza and Isaan-style grilled chicken to a soundtrack by Bob Marley in the sunshine. Meanwhile, Chef Jeriko brings Cocotte’s farm-to-table concept to the feasting hall, where his indulgent gastronomic delights will be served up over a long, leisurely lunch.  

Making a welcome return to Wonder Feasts is the king of progressive Indian cuisine, Gaggan, and this time he’s bringing friends. Chef Daniel Chavez of Ola in Singapore adds his Peruvian ceviche to the menu, along with Gaggan’s fire-grilled barbecue delights, for what promises to be yet another rock ‘n’ roll culinary performance.

Stay tuned to Wonderpost for more on these mouth-watering menus and news of when you’ll be able to book your tickets;  you don’t want to miss out.