Make the most of your meals this holiday season with the IHG One Rewards Dining Privileges’ Sizzling Summer Fest. Exclusively for IHG One Rewards members, these dining offers allow you to savor a variety of regional cuisines, and earn points at participating restaurants and bars across Southeast Asia!
Among the IHG properties featured in its Sizzling Summer Fest, which is running until August 14, are Bangkok’78 at Sindhorn Midtown Hotel Bangkok, Vignette Collection; Man Fu Yuan at InterContinental Singapore, and Ocean Club at Regent Phu Quoc.
Behind the kitchen masterpieces at Bangkok’78 at Sindhorn Midtown Hotel Bangkok, Vignette Collectionis Executive Chef Phukvarun “Chef Golf” Watchmon. The restaurant’s authentic Thai dishes resonate with influences of centuries-old royal Thai cuisine and is coupled with chef’s home-style cooking, whom she learnt from her mother. A dining experience here will introduce you to the nostalgic Thai flavours that you may have never experienced before.
Over at the Michelin-recommended Man Fu Yuan in InterContinental Singapore, Executive Sous Chef & Executive Chinese Chef Aaron Tan offers authentic Cantonese flavors that are perfectly balanced with innovative culinary techniques and contemporary presentation. The creative combination boasts a feast for the eyes and palate, making your meal an unforgettable one.
Those who fancy East-meets-West cuisine will surely be impressed with the dishes at Ocean Club at Regent Phu Quoc, where Chef de Cuisine Daniel Huynh applies Mediterranean cooking methods to Vietnamese ingredients. This magnificent marriage is enough of a testament that the different essences of Eastern and Western cuisines can achieve perfect harmony.
Recently, we spoke with the three chefs about the specialties at their restaurants, their must-try dishes as part of IHG One Rewards Dining Privileges’ Sizzling Summer Fest and more.
What are the inspirations behind the dishes at your restaurant?
Chef Golf: My culinary journey began at my family's modest restaurant. My mother taught me not just recipes, but the philosophy behind Thai cooking: the delicate balance of flavors, the importance of fresh ingredients, and the joy of creating dishes that bring people together. Then, I was granted an opportunity to train in a royal kitchen. The experience enhanced my understanding of Thai cuisine and opened my eyes to a whole new dimension of Thai cooking.
I've woven these diverse experiences into Bangkok'78’s culinary philosophy. I've brought the warmth and soul of home-style cooking, ensuring that every dish resonates with comfort and authenticity. The royal kitchen's influence is evident in our attention to detail, from the intricate garnishes to the complex layering of flavors in our curries and soups. Moreover, I've instilled in my team the importance of cooking with heart and the joy of seeing diners' faces light up with each bite. This combination of humble beginnings, royal refinement, and a genuine love for Thai cuisine forms the cornerstone of Bangkok'78's culinary identity.
Chef Aaron Tan: My culinary creations are inspired by the rich history and diverse flavors of Cantonese cuisine. I aim to honor traditional techniques while embracing modern presentations to enhance the dining experience. This balance is achieved by staying true to the authentic tastes and methods of Cantonese cooking while incorporating contemporary plating and innovative culinary techniques. The goal is to create dishes that are visually stunning yet deeply rooted in tradition, offering a seamless blend of old and new.
Chef Daniel Huynh: I love exploring local Vietnamese markets, searching for high-quality ingredients and experiencing the rich street food culture. Sometimes, I even join fishing boats to gain first-hand understanding of how the freshest seafood is sourced from local waters. Once I find great quality or interesting ingredients, I would spend time experimenting with them in my kitchen - just to understand each ingredient's unique properties and the cooking method that showcase them best.
While Ocean Club is firmly rooted in Mediterranean cuisine, I believe there are no strict borders in culinary arts. We focus on cooking the main components perfectly, using minimal seasoning to allow the natural flavors to shine through. What makes our dishes unique is our commitment to sourcing great local Vietnamese ingredients. This allows us to create authentic Mediterranean dishes while subtly incorporating the essence of our location. It's a delicate balance that respects both culinary traditions and celebrates the bounty of Vietnam's land and sea.
Which menu highlights shouldn’t diners miss at your restaurant during the Sizzling Summer Fest?
Chef Golf: We've curated a selection of dishes that showcase the best of Bangkok'78's culinary expertise, featuring unique flavors, local ingredients, and some exclusive offerings. For Luk Chin Goong (Fried Shrimp Balls), we use fresh shrimp sourced directly from local farmers, blending it with pork fat for the ideal texture and flavor. The shrimp balls are delicately seasoned and fried to perfection, resulting in a crispy exterior and a succulent interior. The dish is served with two special sauces: a sweet plum sauce that provides a delightful contrast and our exclusive shrimp paste sauce, which adds a rich, savory depth to the dish.
We also recommend Dok Kha Jor Pad Woon Sen Lae Naem (Stir-fried Cowslip Creeper with Glass Noodles and Fermented Sausage). We source organic cowslip creeper and stir-fry them with eggs, tangy fermented sausage, and delicate glass noodles. The slight bitterness of the cowslip creeper balances beautifully with the savory sausage and silky noodles, creating a harmonious blend of textures and tastes.
Our Gaeng Kiew Wan Gai Kap Roti (Green Curry Chicken with Roti) is also a must. We meticulously choose each component of our curry paste to ensure a perfectly balanced flavor. The result is a green curry that's neither too spicy nor too mild—just right. We serve this aromatic curry with tender pieces of chicken and pair it with hot, freshly made roti. The combination of the rich, coconut-based curry and the flaky, buttery roti creates a truly satisfying experience.
Chef Aaron Tan: At InterContinental Singapore, I highly recommend a few of Man Fu Yuan's signatures. The first is our Crispy Fanny Bay Oyster. This dish features succulent oysters, perfectly fried to a golden crisp, and tossed with aromatic garlic, dried chili, and preserved black beans, offering a delightful blend of textures and bold flavors.
Another highlight is Smoked Apple Wood Honey-Glazed Iberico Pork Collar, served with charred Chinese kale, roasted cauliflower purée, and topped with Kaluga caviar. The smoky, sweet glaze complements the rich, tender pork, creating a harmonious flavor profile. The dish was inspired by fusing traditional smoking techniques with modern gourmet elements to create a tantalizing blend of flavors. Round out the meal with a refreshing Beetroot Swan Taro Puff with Truffle and Jackfruit Sauce. These visually stunning puffs, shaped like elegant swans and infused with beetroot purée, are crispy on the outside and perfectly paired with a sweet and tangy jackfruit sauce. These special dishes exemplify the perfect combination of authentic Cantonese flavors and innovative techniques, making them a must-try for all diners.
Chef Daniel Huynh: I have curated a special menu that showcases my innovative approach to Mediterranean cuisine while incorporating local Vietnamese influences. One highlight will be Pan-Seared Patagonian Toothfish served with Hokkaido scallops, beurre blanc, asparagus, salmon roe, chives, and basil oil. This dish combines the island's renowned seafood with Mediterranean cooking techniques and exemplifies our philosophy of using high-quality local ingredients in unconventional ways to surprise and delight our guests.
We also encourage diners to pair our menu with Ocean Club’s crafted, cocktails that utilize both Mediterranean and Vietnamese ingredients. I recommend "Pearl Sienna", a visually stunning creation that captures the essence of our beachfront location, with a mixture of Vietnamese rum ‘Sampan 43%’ infused in Hanoi Plum, Chambord liqueur, St, Germain elderflower liqueur, Aperol aperitivo liqueur, and grape aloe vera juice.
Ocean Club will take diners on a truly unique gastronomic journey that combines the best of Mediterranean cuisine with the natural beauty and flavors of Vietnam’s Phu Quoc Island.
In your opinion, how does a promotion such as IHG One Rewards Dining Privileges’ Sizzling Summer Fest help elevate a food lover’s dining experience?
Chef Golf: Promotions such as this serve as a powerful catalyst in several ways. First is global visibility. IHG's worldwide presence allows chefs like me to showcase our culinary creations to a diverse, international audience. This exposure goes beyond local diners, reaching food enthusiasts from around the globe who are part of the IHG One Rewards program. The promotion also draws attention to hotel restaurants, which are often overlooked. It encourages both travelers and locals to explore the culinary offerings within IHG properties, potentially discovering hidden gems they might have otherwise missed. In Thailand, this promotion helps showcase Thai cuisine, and provides an excellent opportunity to present authentic Thai dishes and beverages to a broader audience. It allows us to educate diners about the nuances of Thai flavors, ingredients, and cooking techniques, fostering a deeper appreciation for our cuisine.
Chef Aaron Tan: Promotions like IHG One Rewards Dining Privileges’ Sizzling Summer Fest help to spotlight unique culinary traditions to a global audience. Diners' experiences can be elevated with the variety of restaurants and menus introduced within the programme. It is a platform for me to offer a taste of authenticity combined with modern flair, fostering a deeper appreciation for Cantonese cuisine.
Chef Daniel Huynh: The IHG One Rewards Dining Privileges' Sizzling Summer Fest is a great platform to showcase our vision of East-meets-West cuisine, reaching an international audience and introducing them to our unique culinary perspective. Promotions such as this allow us to present our most innovative dishes, pushing the boundaries of what's possible when different culinary traditions meet.
I had the opportunity to present our dishes in Bangkok recently. The feedback we receive from guests during the campaign is invaluable, helping us understand what resonates with diners and inspiring new ideas for future creations.
Personally, I'm excited about such promotions – I’ll be presenting my menu at InterContinental Khao Yai Resort next month! It's a chance to share my passion for blending culinary traditions and to demonstrate how local Vietnamese ingredients can shine in a Mediterranean-inspired context.