FAMED TABLE 38 RESTAURANT POP-UP BY CHEF ANDY YANG AT DECANTER IN THE ST. REGIS BANGKOK
Chef Andy Yang presents a unique pop-up dining experience from his famed Table 38 restaurant, at The St. Regis Bangkok, for two nights only, on 7th and 8th December 2018, from 6:30pm, at Decanter.
The St. Regis Bangkok has invited the acclaimed founder and executive chef of the 1-Michelin-Star Thai restaurant in New York, Rhong Tiam, to present a pop-up version of his famed Table 38 restaurant in Bangkok, to guests at the hotel’s Decanter restaurant. On Friday 7th and Saturday 8th December 2018, from 6:30pm, guests can expect to be surprised and delighted, with a chef’s-table style 7-course Thai menu, with a difference.
Chef Andy Yang offers no sneak preview of the exclusive, pop-up evening menu, leaving everything to the imagination. He will, however, be showcasing his unique Thai culinary excellence - the lifeblood and signature of his famed Table 38 restaurant. Curating a unique environment and creatively deconstructing and reimagining Thai eats for Decanter guests, Chef Andy’s two pop-up nights are priced at THB 4,500++ per person, plus THB 2,800++ for the optional wine pairing.
Thai-born Chef Andy compares the art of cooking to painting an artwork, or composing a musical masterpiece: “You must interlace each note, color or ingredient; all working masterfully together. Like any journey, it begins from the careful selection of local ingredients, all coming together, through careful preparation and presentation to stimulate the five senses.”
With an incomparable perspective on Thai cuisine, Chef Andy Yang applies his extensive knowledge and understanding of the true complexities of an authentic Thai dining experience, together with his innate talent for culinary artistry and techniques acquired in New York kitchens. His ever-present intent is to take guests on an adventurous journey through every plate, innately radiating his gastronomic flair.
His Table 38 motto is “Using today’s knowledge to tell yesterday’ story”.
“Growing up in Bangkok, a city with a big clash of different cultures, I am naturally influenced by things that were meticulously done in the past, the contrast of prestigious heritages, vernacular design languages and exotic street cultures. I believe every dish can be a tool for communication, not just a tasty dish. Updating these topics and introducing them to new audiences and younger generations gives me great satisfaction.” Quoted by Chef Andy Yang
Located on the 12th floor of The St. Regis Bangkok, Decanter has limited seating available. For these two pop-up evenings, guests are advised to make advance reservations. Book now to discover the unique
Table 38 pop-up restaurant experience, by Chef Andy Yang, on 7th and 8th December, at Decanter, in The St. Regis Bangkok, staring from 6:30pm onwards.
LIMITED SEATING AVAILABLE | ADVANCE RESERVATIONS RECOMMENDED
For reservations, please call +66 2207 7777, e-mail email@example.com or visit www.stregisbangkok.com. Connect with The St. Regis Bangkok on Facebook, Instagram, and Twitter.
About Chef Andy Yang
Thai-born Chef Andy Yang is a household name with New York foodies. Founder and Executive Chef of the 1-Michelin-Star Rhong-Tiam, as well as Table 38 and PAD THAI Fai Ta Lu, he is a culinary icon, who loves to share his passion. Chef Andy knows how to truly handle an authentic Thai kitchen, with all of its complexity. From his unique perspective, there are many interpretations and understandings to the cultural and culinary components of Thai cuisine. Capturing its true soul requires the gift of culinary artistry; a gift he possesses and shares with his diners, as each is intended to take them on an adventure, to which they want to return for more.
Growing up, Chef Yang realized that the integrity of Thai cooking had been compromised over time by economic and cultural influences over the years. In his creations, Chef Yang transports the palette to an uncompromising experience. He delicately balances the spicy, sweet, salty and tart elements of Thai food, always remaining loyal to his traditions. Thai food is based on precious ancestral traditions symbolizing patience, detail, integrity, dignity, self-respect and honesty.
Chef Yang has integrated his natural talent, his scholastic experience, achieving a Master’s in Business Administration with the heart of his true education, and his family upbringing. He compares the art of cooking to painting or composing a musical masterpiece: “You must interlace each note, color or ingredient; all working masterfully together. Like any journey, it begins from the careful selection of local ingredients, all coming together, through careful preparation and presentation to stimulate the five senses.”
To maintain his legacy, every Chef de Cuisine, working with and for Chef Andy Yang, undergoes extensive training in Yang's kitchen in Thailand for years, before being qualified as a trusted Chef de Cuisine, who can realize Andy Yang’s vision through the medium of food and his venues.