Some collaborations feel more like conversations than takeovers. Leela, helmed by Chef Manav Tuli of Hong Kong’s Tatler Top 20 and Michelin fame, is stepping into JHOL with a menu drawn from the royal kitchens of Lucknow and Awadh – dishes steeped in heritage yet sharpened by his exacting style. It’s a rare chance to taste centuries-old traditions reimagined for a Bangkok table. The story won’t end here. Later this year JHOL’s Chef Gaurav Gupta will head to Hong Kong, carrying with him the restaurant’s signature coastal interpretations – seafood-laced, spice-rich, and informed by founder Hari Nayak’s modern lens. Together, the exchange stitches north to south, palace kitchens to seaside villages, reminding us that Indian cuisine is less a monolith than a map of endless journeys.
October 4-5. Starts at B2,200. Reserve via here. JHOL.