For two nights only (on 17 & 18 July), Executive Chinese Chef Aaron Ta

For two nights only (on 17 & 18 July), Executive Chinese Chef Aaron Tan joins forces with Chef Sedtapat Sukpaisanpongsa (Chef Pop) from Lily’s at The Ritz-Carlton, Bangkok, crafting a menu where refined Cantonese techniques meet the bold, aromatic soul of Thai cuisine without either overshadowing the other.

The evening begins on an elegant note with three thoughtfully composed amuse-bouches that immediately set the tone. The Emerald Yellow Fin delivers a refreshing burst of tuna tartare, avocado matcha purée and ikura atop a crisp matcha wafer.

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The Ocean Elixir showcases Chef Aaron’s finesse with a beautifully clean Teochew-style seafood essence elevated by delicate lemongrass aromas.

Another standout is Pu’er Whisper, where lightly smoked kingfish, aged smoked Pu’er tea, pomelo and Thai chilli come together in a beautifully balanced bite that’s smoky, citrusy and gently spicy all at once.

One of the most technically impressive courses is undoubtedly the Soup Silk Tofu Consommé. At first glance, its crystal-clear broth appears deceptively simple, but every sip reveals remarkable depth, the result of an eight-hour master stock painstakingly prepared using pork, chicken and Chinese cured meats. The handmade silk tofu is nothing short of artistry, sliced into impossibly fine strands that melt effortlessly in the mouth. It’s a quiet yet powerful reminder that true Cantonese cuisine often shines brightest through precision rather than extravagance.

Chef Pop then takes diners north to Thailand with the Chiang Mai Khao Soi Softshell Crab, a modern interpretation of the iconic noodle dish. Rich coconut curry, crispy softshell crab, ikura and yellow noodles create a comforting bowl layered with contrasting textures and bold flavours, capturing the spirit of Northern Thailand while remaining refined enough for fine dining.

Among the meat courses, the Perfumed Duck is unforgettable. Expertly roasted Irish duck breast arrives delicately infused with tea aromas before being complemented by tamarind glaze and

Originally posted on Instagram