Thursday, April 02, 2020

From Big Apple to Big Mango

Nov 30. 2018
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New York-based Thai chef Andy Yang of the one-Michelin-starred restaurant Rhong Tiam in New York brings a pop-up version of his other Big Apple eatery, Table 38, to the St Regis Bangkok’s Decanter restaurant on December 7 and 8, starting at 6.30pm.

Guests can expect to be surprised and delighted with a chef’s table style seven-course Thai menu. Yang will be showcasing his unique Thai culinary excellence with a unique environment and creatively deconstructing and reimagining Thai eats exclusively for Decanter guests. The prices are Bt4,500-plus per person and Bt7,000-plus with optional wine pairing. 

The chef compares the art of cooking to painting an artwork, or composing a musical masterpiece.

“You must interlace each note, colour 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,” he says.

With an incomparable perspective on Thai cuisine, he 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. 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 symbolising patience, detail, integrity, dignity, self-respect and honesty. 

In addition to the restaurants Rhong Tiam and Table 38, he also runs Pad Thai Fai Ta Lu. His Table 38 restaurant’s motto is “using today’s knowledge to tell yesterday’s 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,” he says 

Advanced reservation is recommended. For bookings, call (02) 207 7777 or email


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