Table talk in Bangkok (January 29-February 4 )

W Bangkok adds a cocktail-led edge to its long weekend brunch at The Kitchen Table, combining an opulent buffet with a solid drinks programme and live DJ sets. Opulent food offerings span fresh seafood, sushi and sashimi, carving stations and hot dishes, including house-smoked brisket and barbecue pork ribs, alongside cold cuts, cheeses and a rotating selection of desserts. Cocktails are built into the experience, with a menu covering all the classics – Aperol spritz, bloody mary and espresso martinis, plus some more playful options such as Thai tea-inspired drinks and gin and tonics infused with floral and herbal elements.

Brunch from B2,300. The Kitchen Table, W Bangkok. Every first and third Saturday of the month, 12.30pm-3.30pm.

Valentine’s season arrives ahead of schedule at Peacock Alley, where a love-filled afternoon tea puts romance right on your plate. From January 30, the hotel’s lobby lounge introduces a romantic Valentine’s afternoon tea for two, created by executive pastry chef Andrea Noli and built around delicate savoury bites and rose-led sweets in a distinctly pink-and-red palette. Highlights include rose-shaped fish dumplings served in a clear consomme, pumpkin doughnuts filled with tuna and caviar, peach cream layered with lychee and rosewater jelly and a rum savarin finished with passion fruit. The set is served daily throughout the season for those who want to celebrate love a little early.

Valentine’s Afternoon Tea for two from B3,000. Peacock Alley, Waldorf Astoria Bangkok, Ratchadamri Road. January 30-March 1, 12pm-5pm.

Winter takes centrestage at Cannubi by Umberto Bombana with a limited-time six-course tasting menu that captures the depth and comfort of the Italian cold season. Crafted by executive Italian chef Andrea Susto, the menu draws on northern Italian traditions and seasonal ingredients, opening with truffle-led bites and mushroom consomme before moving into scampi tartare with Oscietra caviar and classic tortellini in brodo. You then have a choice of linguine with seafood jus and Hokkaido uni or handmade chitarra pasta finished with Périgord black truffle and Alpine cheese fondue. Mains continue the land-or-sea approach, with Brittany blue lobster available (with an upcharge) or M5 beef tenderloin served with pumpkin and radicchio, before finishing on Cannubi’s signature hazelnut chocolate dessert. Optional wine pairings are also available.

Six-course winter tasting menu from B5,900. Cannubi by Umberto Bombana, Dusit Thani Bangkok, Rama IV Road. Tuesday-Sunday, 12pm-2.30pm, 6pm-10pm. Available until the end of February.

A one-night-only omakase brings some serious Michelin gravity to the counter at Jikasei B, as the restaurant celebrates its first anniversary with a rare four-hands collaboration. On February 2, chef Tiago Cardoso is joined by chef Masato Shimizu of Sushi Masato, marking the first time in Thailand that two Michelin Guide 2026-awarded sushi chefs have shared a single counter. The evening is framed as a dialogue between tradition and the future of sushi craftsmanship, with both chefs bringing their individual philosophies into a single, tightly choreographed omakase experience. With just eight seats per session, this is one for serious sushi devotees.

Four-hands sushi omakase B9,800. Jikasei B, Bangkok. February 2, 5pm-7pm and 7.30pm-9.30pm. Eight seats per session.

A six-course collaborative dinner lands at Alex Dilling at Lord Jim’s as part of the hotel’s 150th anniversary celebrations, built around modern classical cooking, seasonal produce and refined French technique. From February 3-8, chef-patron Alex Dilling is joined by Gilad Peled, executive chef of The Colonnade at Mandarin Oriental Palace, Lucerne, for a menu shaped by careful sourcing, precise cooking and clean, composed flavours. Rather than contrast, the collaboration leans into shared values, with ingredient-led courses that favour restraint, balance and clarity, served in the restaurant’s iconic riverside setting. Expect a measured progression of dishes where technique supports the ingredients rather than competing.

Six-course collaborative dinner B9,000. Alex Dilling at Lord Jim’s, Mandarin Oriental Bangkok. February 3-8, from 6.30pm.