e-Newsletter

March 2012

Welcome Message, March e-newsletter

Welcome to our March newsletter. This month we're honoured to be welcoming three guest chefs whose expertise will add to the quality and variety that our outlets are renowned for.

From France, we welcome back Jacques Pourcel, the two-Michelin-Star-Chef who shares his expertise with our award winning French restaurant, D'Sens. From Singapore, Chef Chung Kai Chui will be infusing The Pavilion with the flavours and verve of Singaporean street food and from Hong Kong we welcome dim sum specialist Chef Chung Kwai Chui to our Chinese outlet, The Mayflower.

If variety is the spice of life, it promises to be a hot month for all you gourmands out there.

Please don't hesitate to contact us if you have any queries regarding our promotions and packages, it's what we're here for, to answer your questions and to provide the best in hospitality for you.

 

Yours sincerely,

Alex Willats
General Manager

Highlights

Dusit Thani Bangkok Welcomes HRH Princess Soamsawali

Statesman Foundation's Scholarship-conferment Ceremony

IKON-Konyari Wine Dinner at D'Sens restaurant

 

Special Privileges

Pure...Tranquility Package

 

Lifestyle

Wat Pho – Bangkok's Oldest Temple

 

Culinary Calendar for March 2012

Guest Chef Paul Then Seh Chon at The Pavilion

Guest Chef Jacques Pourcel at D'Sens

Dim Sum Guest Chef Chung Kwai Chui at The Mayflower

Steamed Vietnamese Ravioli at Thien Duong

 

Dusit Thani Bangkok Welcomes HRH Princess Soamsawali Statesman Foundation's Scholarship-conferment Ceremony IKON – Konyári Wine Dinner
at D'Sens restaurant

HRH Princess Soamsawali graciously presided over the 15th charity gala dinner titled "1001 Days" and organized by the Thai-Muslim Housewives Foundation. The event was held in honour of HM The King's 84th birthday anniversary and raised funds for underprivileged school children.
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Colonel Thanpuying Chitravadee Chulanont, was on hand to welcome HE General Prem Tinsulanonda, President of the Privy Council, who presided over the ceremony and fund-raising auction for Promotion of Creative Arts and Capital-funding. The event was recently held at the Napalai Ballroom of the Dusit Thani Bangkok.
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Mr. Alexander Schillinger, E.A.M - Food and Beverage of Dusit Thani Bangkok, hosted the "IKON-Konyari Wine Dinner" on 25th February 2012 at our French restaurant, D'Sens.

We were delighted to have welcomed Mr. János Konyári, owner of IKON and Konyári wineries, as our guest of honour. IKON-Konyari vineyards award winning wines from Hungary's South Balaton region were paired with a set menu created by D'Sens Chef de cuisine Christian Ham.

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Pure...Tranquillity Package
Wat Pho – Bangkok's Oldest Temple
Singaporean Guest Chef Paul Then Seh Chon returns to The Pavilion
2-10 March 2012

"...Nothing is so dear and precious as time." French Proverb

Pamper yourself in luxury with the calmness and stunning facilities of Dusit Thani Bangkok. Our graceful Thai Devarana Spa treatments make this the perfect destination for your quintessential spa break. A special in room dining menu created by the world renowned healthy eating expert Daniel Green, combined with our complimentary Swedish Massage or Traditional Thai Massage, will rebalance and recharge your body and mind.

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Wat Pho, or the Temple of the Reclining Buddha, is the oldest and largest Buddhist temple in Bangkok. It is home to more Buddha images than any other Bangkok temple and it shelters the largest Buddha in Thailand.

Wat Pho was built as a restoration of an earlier temple on the same site, Wat Phodharam, with work beginning in 1788. It was restored and extended in the reign of King Rama III (1824-51), and restored again in 1982.

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From 2-10 March 2012 Chef Paul Then Seh Chon will be returning to The Pavilion, conjuring the flavours of Singapore with his striking take on Singaporean street food. Don't miss this week long opportunity to be transported into the culinary heart of Singapore.

For table reservation,
please call (0) 2200 9000 ext. 2399 or
E-mail: dtbkfbcs@dusit.com
Website:dusit dusitthanibangkok.dusit.com, www.facebook.com/dusitthani

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Two-Michelin-Star Chef Jacques Pourcel Launches D'Sens Spring Menu, 19-24 March 2012
Chinese Golden Basket – Guest Chef Chung Kwai Chui at The Mayflower
12- 21 March 2012
Thien Duong - Steamed Vietnamese Ravioli

From 19-24 March 2012 we're pleased to welcome back two-Michelin-Star French Chef Jacques Pourcel to our top floor signature restaurant, D'Sens. Chef Jacques will be working alongside D'Sens Chef de cuisine Christian Ham in launching the Spring Menu.
Read more

From 12-21 March 2012 guest Chef Chung Kwai Chiu and his team from The Hong Kong Jockey Club will be practicing the Chinese art of making dim sum, known in Cantonese as going to drink tea – yum cha. Traditionally enjoyed as a bite sized snack to accompany tea, the flavours of dim sum can be savoury or sweet. In the hands of a masterchef the flavours and textures become an experience to treasure.
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From 5-31 March 2012 our Vietnamese outlet, Thien Duong, will be showcasing the art of "bhan trang", or Vietnamese ravioli. The ravioli's semi transparent, thin, dry rice wrappings bring the colours and flavours of Vietnamese cuisine to the fore, with hues of green from the pandanus plant and violet from the butterfly pea amongst the myriad of colours and flavours.
Read more

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