Bangkok, Thailand, March 24, 2026 / TRAVELINDEX / To celebrate three decades of culinary excellence, the basil restaurant at the Sheraton Grande Sukhumvit, a Luxury Collection hotel, presents an extraordinary dinner entitled “Bangkok: A Timeless Culinary Journey – From Royal Heritage to Modern Bangkok.” Created in collaboration with Blue Elephant, the event will take place on March 27, 2026, and costs THB 2,800++ per person.

For this special occasion, Restaurant Basil is delighted to welcome Master Chef Nooror Somany Steppe, founder of Blue Elephant and one of the most renowned figures in Thai cuisine, as well as Head Chef Manachai Konkangplu. Together, they present two distinct yet perfectly complementary visions of Thai cuisine: one shaped by four decades of cultivating royal traditions on an international level, the other by a spirit of innovation firmly rooted in cultural heritage.

Together, their chefs have created a tasting menu that illuminates the historical eras of Bangkok's culinary identity – from the royal kitchens of the early Rattanakosin Dynasty to the flavors that define the city today. Each course is a chapter; together they tell the story of how Bangkok became one of the world's most important food cities.

The culinary journey begins with two amuse-bouches rooted in the traditions of Bangkok's early royal court: Blue Elephant's crispy catfish and prawn salad – a combination of pan-fried freshwater prawns of the "Ratchaburi" variety (GI) and the tangy sweetness of the Mariana plum "Nakhonnayok" (GI), rounded off with crisp catfish, Thai herbs, and a delicate tamarind dressing made with the "Phetchaburi" variety (GI) – and basil Mhee Krob Rajawong, the classic crispy vermicelli noodles, refined with bitter orange and citrus fruits. The evening opens with the Allegrini Soave DOC Oasi San Giacomo 2023, which adds an elegant touch – its fine floral aromas and clear minerality form a gentle, luminous companion to the freshness of the Mariana plum and the subtle flavor of the river prawns.

As the story unfolds, leading into the era of river trade, the tasting menu draws inspiration from the movement of people and ingredients that once shaped life along Bangkok's waterways. Blue Elephant's Blue Crab Hor Mok is prepared with sweet blue swimming crab from Surat Thani, gently infused with betel leaves and southern Thai curry paste, enriched with an organic egg from a hill tribe in Chiang Rai, and served with a refreshing dip made from Protected Geographical Indication (PGI) pineapple from Phuket—a reminder of the maritime connections that shaped the city's cultural and culinary exchange. The Collavini Il Grigio "Royal" Rosé NV reflects this sense of cultural fusion—its vibrant effervescence and fruity elegance harmonize perfectly with the aromatic complexity of the southern Thai curry and the sweetness of the Phuket pineapple.

The soup course is a tribute to Thailand's royal culinary renaissance: Basil Royal Consommé Siam is a refined reinterpretation of Tom Yum, prepared with river prawn essence and aromatic herbs, enhanced with young coconut and yamabushitake (lion's mane) mushrooms. Few wines harmonize as perfectly with the intense excitement of Tom Yum as the Selbach Saar Riesling Kabinett "Tradition" 2023 – its characteristic off-dry freshness and lively acidity combine the spiciness of the chili and the richness of the prawn fat in perfect balance.

The main course embodies the vibrant, expressive flavors of modern Bangkok. Blue Elephant's "Manao" snow fish is steamed with Thai herbs and finished with pickled "Sri Saket" garlic (Protected Geographical Indication), lime-chili dressing, and "Saraburi" lime caviar—a dish that reflects the clarity, freshness, and powerful character of the city. A refreshing Bengali currant sorbet completes the sweet and sour contrast and finds its perfect accompaniment in the Cuvée Siamoise Blue Elephant Label 2024, a wine born from the same culinary vision as the dish itself and whose character is defined by the same Thai spirit that defines this era.

The culinary journey is further intensified with Basil Choo Chee See Krong Nua – 48-hour braised Wagyu beef ribs in a wonderfully creamy Choo Chee curry sauce, served with sticky brown rice and garnished with gold leaf. The Condado de Haza Crianza Ribera del Duero DO 2020 perfectly complements this occasion: its structured tannins and the intensity of dark fruits create a powerful yet elegant contrast to the deep, aromatic richness of the curry.

The journey concludes in creative New Bangkok. A jasmine and pistachio cake combines dates with the crisp richness of organic eggs from the mountains of Chiang Rai, taking familiar textures and transforming them into a modern dessert. It's served with a silky lemongrass panna cotta with pomelo, chili-lime caramel, and crisp basil – a harmonious blend of aroma, sweetness, and subtle spice that adds a distinctly modern Thai touch to the evening. The meal concludes with a golden finale: the Mouton Cadet "Reserve" Sauternes AOC 2019 – one of Bordeaux's most celebrated dessert wines. Its honeyed richness and notes of apricot and vanilla complement the warmth of the pistachio and the aromatic sweetness of the lemongrass, lingering long after the last spoonful.

Bangkok: A timeless culinary journey – From royal heritage to modern Bangkok

Date: Friday, March 27, 2026 Time: From 6:30 PM Location: basil, Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok

Price: Food only: THB 2,800++ per person. Wine pairing: THB 4,600++ per person (6 tasting portions). Reservations: 02 649 8888

Recommended. Limited seating available.