Dusit Thani Pattaya


25 May 2010

Welcome to the May edition of our E-Newsletter. In this issue, we will share with you our Songkran celebration at Dusit Thani Pattaya with the traditional merit-making ceremony and other customs that make this occasion so special and beautiful.

This E-newsletter also includes culinary highlights from our three superb restaurants, as well as the delightful pineapple treats at our famous Dusit Gourmet bakery. Read on and find out more about the cheese feature we have for May as our Cheese Flight continues in our Lobby Lounge.

Thank you as always and we wish you a magnificent month of May!

Warm regards,

Chatchawal Supachayanont
General Manager

Dusit Thani Pattaya in May 2010


Celebrating the Songkran Tradition at Dusit Thani Pattaya

Spa Specials

Tahitian Magic

Fantastic Getaways

Resort Dreams

April Culinary Features

The finest pineapple treats
The Mountains of Savoie
Ligurian cuisine in May
Shark’s Fin supreme
The Cascade goes Green

Celebrating the Songkran Tradition at Dusit Thani Pattaya Tahitian Magic Resort Dreams
The management and staff of Dusit Thani Pattaya, led by Mr. Chatchawal Supachayanont, General Manager, held merit-making ceremony on 13 April 2010 to celebrate Songkran Festival with the traditional bathing of the Buddha image and the pouring of scented water over elders’ hands as they wished them a happy Thai New Year.
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Welcome the summer season with the magic of Tahitian spa treatments, complimented by world-class marine algae Algotherm products, formulated with the finest ingredients gathered from the Pacific Ocean.
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Enjoy a 25% discount from the Dusit Best Rate and receive complimentary buffet breakfast for up to 2 persons. During the Songkran Festival each person will receive a Songkran Survival Kit.
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The finest pineapple treats
The Mountains of Savoie
Ligurian cuisine in May
Feast your eyes and your palate on an array of the finest pineapple desserts available through the month of May. Originally called “anana,” which is a Caribbean word for “excellent fruit,” the name pineapple came from European explorers who thought the fruit resembled that of a pine cone with flesh like that of an apple.
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Cheese making in the French Alps is an ancient tradition handed down from generation to generation. In Savoie and Haute Savoie, much of the agricultural land is devoted to pastures with verdant grass, alpine flowers and fragrant herbs to create a unique flavour to the local Reblochon, Emmental or goat cheese, Abondance and Beaufort -- the quality labels that have secured their rank among the finest French cheeses.
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Discover the most rewarding gastronomic experience throughout May as The Bay restaurant focuses on a unique culinary combination, where the products of the sea, the garden and the woods are beautifully fused together. Throughout the month, savour a distinctive selection of Ligurian coastal cuisine from northwest Italy that features creations blending the freshest seafood with green vegetables and forest treats
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