Mandarin Oriental Bangkok

What is it? The Mandarin Oriental's khao chae is led this year by Chef Pom Patchara, who draws on family recipes passed down through generations. The jasmine rice is smoked with ob tien – a traditional Thai aromatic candle used to infuse a delicate, smoky, floral fragrance – before being floated in cool, flower-scented water. The side dishes follow a classical royal-court sequence: luk kapi, pounded yison fish caramelised to a deep sweetness, stuffed green pepper in its delicate egg-net wrapping and sweet shredded pork.  Why we love it: The presentation across both available formats – a gift box and a traditional pinto lunch carrier – reflects the hotel's understanding that the experience of khao chae extends well beyond the table.  Time Out tip: Advance orders are required. If you're giving this as a gift, the pinto carrier is the move – it travels beautifully and arrives looking considered. Four branches are available if one location doesn't suit you. The Mandarin Oriental Bangkok. Available at four Bangkok branches – Siam Paragon, Gaysorn Village, The Emporium and Park Silom. Daily from March 16-May 15.