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