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The place: saw Charoenkrung's hipster hangout go upscale: kitchen bar seats, tasting menu, wine pairing and craft cocktails. Desserts by Japanese pastry chef Saki Hoshino forego sweetness in favor of sublimely challenging new flavors.

The place: When eating at the sky-high Bangkok outpost of American-Korean celeb chef Akira Back, make sure you order to share. The menu's designed for it, and doing so means you won't miss out on trying highlights from the umami-rich and crispy-chewy wagyu tacos to the crispy tuna sashimi pizza to the grilled octopus with smoked jalapeno sauce. The place: Chef Thitid Tassanakajohn of the one Michelin-star Le Du retreats from the modernist culinary techniques he learned in New York in favor of homey, everyday Thai meals. Co-run by his younger brother Chaisiri and girlfriend Manintorn Maksiri, Baan dishes out unpretentious meals which prove chic, high-quality dining can be delivered at pocket-friendly prices—and in a strikingly modern yet inviting space.

Head chef Stefano Borra formerly chef-owner of the one-Michelin-starred Ristorante VO has kept up the reputation for comfortably priced degustation menus that aim for Piedemontese flavors.

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The huge wine menu spotlights Borolo. The place: Unique, daring an challenging, Front Room defies labes. Chiang Rai-born head chef Fae Chummongkhon graduated culinary school in Denmark before working the top New Nordic kitchens Noma included. Waldorf put their faith in Fae's tasting menus that don't just rely on imported expensive ingredients.

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Her egg yolk with rich mussel veloute is a must-eat. The place: This modern two-story wood house with backyard views is the brainchild of two Indian chefs, Deepanker Khosla and Tarun Bhatia, who are both zealots for the farm-to-table and zero-waste approach.

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Taste the edible house-grown greens and tantalizing Thai produce in the nine-course "Neo-Indian Local Menu". The place: Il Fumo, under the direction of Chef Nelson Amorim, proposes new-wave Portuguese cuisine—long for the past, respect for the tradition, care for great produce, yet not afraid to look outward and be inspired by other cultures. The place: From the gorgeous s house and garden to the hyper-vigilant service and unctuous curries, this restaurant has represented the peak of northern Indian dining in Bangkok for over a decade.


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The course tasting menu takes the cuisine in a more modern, but no less rewarding, direction. The place: Nestled deep down a residential Charoenkrung soi, far removed from the Japanese hotbed that is Sukhumvit, this sleek modern izakaya is providing the fuel for many a big night out. To go with the plentiful sake, shochu and umeshu, chef Chet Atkins deals in Japanese-style grilled skewers that showcase both excellent produce and expert preparation. Sat, Sun, Bank Holidays pm.

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Dinner Mon-Sat pm. Bar Mon-Sat 12pmpm. Private Dining Private Dining Zuma offers unique spaces perfect for any event. Explore private dining options Make an enquiry. Food food Featuring modern Japanese cuisine that is authentic but not traditional. View menu. Zuma Newsletter Would you like to hear the latest news and updates from Zuma? Umi uses two types of rice seasoned with either white or red vinegar for nigiri sushi and also prepares delicate appetizers like the big piece of grilled saltwater eel with crispy skin and tender meat.

Come lunchtime, the set menus are a real steal. Vivid decor and a fit-to-bursting after-work following make La Monita one of the most colorful Mexican restaurants in the city. And from first bite probably into a homemade corn tortilla chip dipped in guacamole , it becomes clear La Monita is more than just a place for comfort food and a beer.


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Super-flavorful quesadillas and fish tacos are matched by burritos packed with well-seasoned meats, powerful sauces and plenty of fresh onion and cilantro. The menu underscores the importance of traceability: the eggs are from Udomchai Farm, the beef from dry-aging king Company B, the seafood from sustainable fisheries in Prachuap Khiri Khan.

Standout dishes include a kai palotom saep hybrid and deep-fried sun-dried pork. Salamis and cold cuts sit alongside big, well-hacked-into wheels of cheese, while bottles of red wine line the walls, tucked between brick pillars and Tuscany-referencing ceiling arches. New chef Stefano Borra formerly chef-owner of the one- Michelin-starred Ristorante VO in Italy has brought on board full-on, meaty and rustic Piedemontese flavors. The crowded and boisterous premises, and occasionally surly service, are a fine match for the unapologetically fiery food at this Southern Thai institution.

Among the heady highlight dishes are pork and beef iterations of kua kling, the minced meat palate-rouser served with a basket of greens from which the restaurant takes its name, and the perfectly pungent stir-fried stink beans with shrimp paste.

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Bress pigeon is paired with smoked eel; foie gras meets mango and miso; duck gets a khao tom treatment. This all coexists with a perfectly traditional menu for the less adventurous.


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Simple Italian-influenced dishes cooked on wood-fired ovens complete the menu—along with potent, spirit-forward classic cocktails. Time has done nothing to dim the sparkle of this longestablished Indian food favorite. Top it all off with some grilled meat, like the tender Australian lamb cutlets served with potato mousseline and mushrooms. Set in a beautifully restored house, Issaya is all about updating tradition. The salad of tender, imported beef comes piled into dainty little towers. The yum hua plee is an elegant pillar of crisp heart of palm and bamboo flower salad.

And the delicious chili-glazed baby back ribs sit atop their own banana-leaf-wrapped grill. Latest News. Check out Charoenkrung and the riverside's BK Restaurant Week lineup From nose-to-tail delicacies at Mahaseth to dinner with stunning views at Seen and our favorite modern izakaya, Jua. Chef of France's only Michelin-starred Thai restaurant headed to Saawaan This nine-course dinner will be one to remember.

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