| February 25, 2020

The St. Regis Bangkok presents a gastronomic experience from Spain with the inaugural “Spanish Extravaganza”, a global celebration of Spanish culture making its only Thailand stop at Decanter and VIU.

Representative of the exuberant Spanish way of life are Spanish gastronomy and Spanish football, two pillars of culture which ignite passion across cultures around the world. At the exclusive event, guests are invited to experience culinary creations handcrafted by Spanish Michelin-starred chefs and exceptional wines selected and served by world-class sommeliers. Guest tapas masters give Spain’s traditional small plate culture a modern twist inspired by the home locations of the country’s LaLiga football clubs. “

table set up

Spain and Thailand are similar in their shared enjoyment of good food. Tapas are widely enjoyed in Spain, which is similar to the Thai way of enjoying street food with friends,” said Marta Martin, Hotel Manager of The St. Regis Bangkok.

chef Vitalie and Mikel2

The four-day fiesta includes a series of exquisite degustation dinners presented by two Michelin-starred Spanish chefs, Tapas feast celebrating LaLiga and regional Spanish flavors culminating in a Spanish Fiesta Brunch all with traditional Spanish music and folklore.

foie gras ballsCan Rafols Dels Caus

Curating the flavors of Spain for Bangkok gourmets at the event are three Michelin-starred chefs and two tapas masters from Spain: Chef Sergio Ortiz of Michelin-starred Zarate in Bilbao; Chef Alvaro Garrido of Michelin-starred Mina in Bilbao; Chef Rafael Centeno Moyer of Michelin-starred Maruja Limón in Vigo; Chef David Pérez Gutierrez of El Ronquillo in Cantabria; and Chef Ager Urigüen of Txokoa in Berlin.

chef Vitalie and Mikel warm oysters

Chef Sergio Ortiz de Zarate and Chef Alvaro Garrido invited diners on a Michelin-starred journey through Spain every evening with a four-hand, 7-course set dinner showcasing the authentic flavors of their homeland against the backdrop of traditional music performances.

sucking pig2 sucking pig sucking pig pedradura Petit Caus Blanc onsen eggs mojito Lemon jelly langoustine king crab in capsicum la liga dinner grilled bass and terraprima foie gras balls mango sauce foie gras balls and sauternes praline chef Vitalie chef Vitalie and Mikel wild bass squid tagiatelle wild bass warm oysters warm oysters apple foam tuna ravioli the menu

About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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