Taste Singapore reimagined as these two chefs share childhood flavours with Bangkok polish
For two evenings, Chef Edward Chong of Peach Blossoms joins forces with Chef Wayne Liew of Singapore’s beloved Keng Eng Kee Seafood to create a menu that bridges street flair and fine dining restraint. It’s Singapore on a plate, but filtered through Bangkok’s polished lens – smokey wok flavours meeting delicate plating, spice softened by sophistication. Think hawker classics reimagined with a touch of theatre, each course quietly telling a story of memory and reinvention. It’s the first time the two chefs have cooked side-by-side in Bangkok, a meeting that feels less like a showcase and more like a love letter to the food that raised them.
November 13-14. Starts at B2,888. Reserve via here. Pavilion Restaurant, Dusit Thani Bangkok, 6pm and 7pm