Meet The Chef
A truly extraordinary meal is never only about what arrives at the table. It is the culmination of a life’s worth of curiosity, of markets visited at dawn, of techniques inherited and then deliberately broken, of landscapes tasted and remembered, of the quiet, relentless pursuit of something that cannot quite be named until the moment it is experienced.
NOW Travel Asia steps beyond the pass and into the minds of Asia’s most compelling culinary figures. These are not simply chefs. They are storytellers whose medium happens to be edible, cultural interpreters working at the precise intersection of memory and innovation, tradition and provocation. Each conversation opens a door that the dining room alone cannot, into the philosophy that gives a dish its weight, the identity that gives a restaurant its soul, and the vision that places certain tables among the most sought-after addresses on earth.
Richard Ekkebus
Crafting Quiet Luxury Through Culinary Precision
A QUIET PURSUIT OF PERFECTION
At Amber, philosophy begins not with technique, but with ingredients—their origin, their integrity, and their quiet, inherent beauty. It is a cuisine shaped by respect for nature and guided by an ever-evolving sense of refinement.
Trained in the rigour of classical French gastronomy, the chef carries with him a foundation built on precision and structure. Yet over time, that definition of luxury has softened. No longer expressed through richness alone, it now reveals itself in clarity in flavours that speak with confidence, unmasked and unforced.
Hong Kong has delicately redefined this culinary perspective, as East and West converge in a fluid, almost imperceptible dialogue. Guided by the rhythm of Japanese seasonality, the quiet profundity of umami, and the elegance of fermentation, Amber’s cuisine evolves into a lighter, more intuitive expression, effortlessly attuned to the present moment. Sustainability sits at the heart of this refinement; the removal of dairy is not a constraint, but a liberation opening new paths through vegetable extractions, nut-based emulsions, and meticulous technique. The result is a cuisine of understated luxury, at once conscious, composed, and quietly indulgent.
AMBER IS NOT STATIC. IT BREATHES, SHIFTS, AND REFLECTS TIME.
Beyond the restaurant itself, the chef oversees a constellation of culinary concepts within Mandarin Oriental The Landmark, Hong Kong— each distinct, yet bound by the same philosophy of intention and integrity. From refined dining to more casual expressions, the approach remains consistent: thoughtful sourcing, disciplined technique, and an almost invisible attention to detail that shapes the guest experience.
It is not about replication, but about coherence a shared mindset that values precision, authenticity, and quiet excellence across every touchpoint.
WHERE CULTURES CONVERGE
At the heart of Amber lies a delicate balance between French discipline and Asian sensibility.
Flavours are built with restraint. Kombu, miso, and aged soy bring depth without weight, while textures unfold gently on the palate—silken, yielding, sometimes punctuated by a fleeting crispness. Each element is placed with intent, nothing more, nothing less.
There is a certain stillness to the cuisine. A sense that what is left unsaid is just as important as what is presented. It is this restraint that gives Amber its distinct voice refined, composed, and quietly expressive.
Looking ahead, the vision expands into a more immersive experience. A new wine cellar concept will soon invite guests into a deeper dialogue between gastronomy and oenology, where each pairing becomes part of a larger narrative. This will be complemented by BLANC DE NOIRS, a Champagne bar that brings a sense of lightness and conviviality, and later, Commune—an artisan coffee atelier that elevates the everyday ritual into something intentional and crafted.
TOGETHER, THEY SHAPE A HOLISTIC JOURNEY WHERE EVERY DETAIL IS QUIETLY, METICULOUSLY CONSIDERED.
Among Amber’s creations, one dish quietly tells the story of its evolution: Aka uni with lobster gelée, enriched soy cream, cauliflower, and a delicate wakame tapioca crisp.
First conceived nearly two decades ago, it has transformed alongside the restaurant shedding weight, embracing umami, and refining its expression with each iteration. Today, it stands as a reflection of balance and maturity, where French technique meets Asian nuance in perfect harmony.
EXPLORE CHEF-DRIVEN CUISINE AT AMBER RESTAURANT
Address: 7th Floor, The Landmark Mandarin Oriental, Central, Hong Kong
Tel: +852 2132 0066
Open: Daily 12.00 – 16.00 / 18.00 – 24.00
Website: www.amberhongkong.com
Alessandro Frau
Two Decades. One Sardinian Soul. Asia’s Most Quietly Compelling Italian Table.
There are chefs who cook, and there are chefs who remember. Alessandro Frau belongs, with rare certainty, to the second order. Born on Sardinia that wind-abraded jewel of the western Mediterranean, he carries a sensory archive no culinary school could teach: the salinity of an early morning catch, pressed olive oil pooling across stone, the wisdom of women who cooked not for applause, but for love. It is from this foundation that everything at Acqua is built.
For more than two decades, he has shaped Acqua into something Southeast Asia rarely produces, a restaurant of genuine conviction. Not trend, not theatre conviction. Each plate is a dialogue between a sun-bleached Sardinian coastline and the cosmopolitan energy of Bangkok, conducted in the finest possible silence.
MEMORY AS THE FINEST INGREDIENT
In the kitchen of his Sardinian home, under the knowing hands of his mother and grandmother, Alessandro learned that freshness is not a quality but a value system. When he arrived in Thailand in 2004, just weeks before the tsunami reshaped the coastline, he carried that archive intact. In the crucible of that hardship, the Acqua vision was not merely survived. It was forged.
His philosophy distils into two words of elegant paradox: “Complex Simplicity.”
“WE DO NOT REACH FOR BUTTER OR CREAM. WE REACH, INSTEAD, FOR UNDERSTANDING, FOR THE TECHNIQUES THAT ALLOW AN INGREDIENT TO SPEAK IN ITS OWN VOICE, WITHOUT INTERFERENCE, WITHOUT APOLOGY.”
No butter. No cream. In their place: cold-pressed extra virgin olive oil, a liquid carrying the entire civilisation of the Mediterranean. Each plate appears, to the eye, as a study in restraint. Behind it lies a formidable intelligence, every technique deployed in service of one ambition: to allow the ingredient to be, entirely and honestly, itself.
FROM SHORELINE TO SKYLINE
The move from Phuket to Bangkok was an act of creative reckoning, bringing Acqua to a stage commensurate with its ambition. In Phloenchit, Alessandro reimagined the restaurant as a curated world: every element, from the quality of light at the table to the temperature of a poured wine, held to the same rigour as the food. Bangkok, he observes, belongs in the same conversation as Hong Kong – restless, discerning, and entirely ready.
As a creative director and consultant, Alessandro shapes not only cuisine but the spatial grammar of a room, the narrative arc of an evening, an experience that begins at the threshold and does not release its hold until long after the guest has gone. He is, in the most exacting sense, a designer of feeling.
“EVERYTHING MUST MOVE TOGETHER – THE LIGHT, THE SILENCE BETWEEN COURSES, THE WEIGHT OF THE GLASS IN A GUEST’S HAND. DINING, AT ITS FINEST, IS A FORM OF ORCHESTRATION.”
Each course is a movement in a larger composition, its resolution arriving only with the last sip, the final quiet moment before the world returns.
AN AMBITION AS WIDE AS THE SEA
London, Dubai, New York, the cities on Alessandro’s horizon are chosen not for their glamour, but for their discernment. Guests who have tasted everything know, with precision, what is genuine. That is exactly the audience Acqua deserves. The Sardinian heart remains. The salt remains. The memory of a boy on an island who learned that the most profound luxury is not abundance, but truth that remains, too. As long as the sea continues its conversation with the shore, Chef Alessandro Frau will have something to say at the table.
EXPLORE CHEF-DRIVEN CUISINE AT ACQUA RESTAURANT
BANGKOK
Address: 3/F, 39 Sukhumvit Rd, Khlong Tan Nuea, Watthana, Bangkok, Thailand.
Tel: +66 2 662 4478
Open: Monday – Friday 12.00 – 14.30 / 18.00 – 22.30
Website: www.acquarestaurantbangkok.com
PHUKET
Address: 324/15 Prabaramee Road, Patong, Kalim, Phuket, Thailand.
Tel: +66 76 618 127
Open: Tuesday – Sunday 17.30 – 23.00
Website: www.acquarestaurantphuket.com
Julio César Concha Muñoz
at Bar.Yard, Kimpton Maa-Lai Bangkok
High above Bangkok, at Bar.Yard, the first impression is more than just visual. The venue pulses with a vibrant, tropical energy that sets the tone before you even look at the menu. This electric atmosphere perfectly reflects the culinary approach of Chef Julio César Concha Muñoz.
Originally from Peru, a country with a rich and diverse culinary heritage, Julio brings a perspective that is both grounded and adaptable. His experience at Rio de Janeiro’s Michelinrecognised Ocyá Leblon added further refinement to his direct and character-driven style.
“LATIN CUISINE IS ABOUT JOY, INTENSITY, AND COMING TOGETHER,” HE SAYS. A SIMPLE PHILOSOPHY THAT GUIDES HIS WORK.
At the heart of his cooking is the masterclass use of fire and smoke. Rather than a dramatic display, fire is a tool used to build depth, while smoke adds a layer of sophisticated complexity that remains perfectly balanced.
At Bar.Yard, this translates into food designed for highspirited social dining. Grilled meats with a deliberate char are paired with bright, citrus-driven sauces. Latin techniques and local Bangkok herbs come together naturally, focusing entirely on bold flavors rather than traditional boundaries.
The menu is built for sharing, reflecting an informal yet wellconsidered dining style. Julio’s cooking relies on clarity of flavor and intent. In a city that never sleeps, his approach offers something direct, expressive, and designed to be enjoyed in the moment.
EXPLORE CHEF-DRIVEN CUISINE AT BAR.YARD
Address: 40th Floor, Kimpton Maa-Lai Bangkok.
Tel: +66 (0)2 056 9999
Open: Sunday – Wednesday 17.00 – 1.00 / Thursday – Saturday 17.00 – 2.00
Website: kimptonmaalaibangkok.com/baryardrooftop-bar/
Thawatchai Gapaha
A Culinary Vision Bridging Asian Flavours to the Global Table
Thai-born Chef Thawatchai Gapaha brings a refined Modern Asian perspective to his role as Executive Chef at YU Kiroro in Hokkaido. With a deep respect for regional ingredients and culinary heritage, he crafts dishes that balance Asian traditions with contemporary techniques and global inspiration, reflecting a philosophy rooted in seasonality and authenticity.
At just 39, Chef Thawatchai has already built an impressive career, previously overseeing the culinary direction of sixteen properties across Thailand. Now in Kiroro’s pristine alpine setting, he continues to shape a distinctive dining experience that celebrates the purity of Hokkaido’s ingredients while bridging Asian flavors with a global culinary vision.
“EVERY INGREDIENT CARRIES ITS OWN CHARACTER AND STORY,” HE SAYS. “AS CHEFS, OUR ROLE IS TO ELEVATE THOSE NATURAL QUALITIES AND ALLOW THEM TO SHINE.”
A DIALOGUE OF CULTURES
In Hokkaido, Chef Thawatchai’s culinary philosophy finds a natural expression, guided by the island’s strong respect for seasonality and ingredient purity. His approach is subtle and refined, blending the precision of Japanese cuisine with the warmth and fragrance of Southeast Asian flavors.
At Yukashi Alpine Bistro, the signature restaurant at YU Kiroro, this cross-cultural harmony comes to life through dishes that celebrate Hokkaido’s exceptional produce. Local seafood, Wagyu, and seasonal vegetables are thoughtfully paired with delicate Asian herbs and romatics, creating a dining experience that feels both locally rooted and globally inspired.
“JAPANESE PRECISION MEETS THAI WARMTH,” THE CHEF EXPLAINS. “WHEN THESE ELEMENTS COME TOGETHER WITH BALANCE, THE FLAVOURS CREATE NATURAL HARMONY.”
A CULINARY PHILOSOPHY ROOTED IN PLACE
Chef Thawatchai’s approach to cuisine extends beyond technique. For him, food is inseparable from the landscape and culture that produce it. During his tenure overseeing kitchens across Thailand, he encouraged each destination to express its own regional character, whether through coastal seafood in southern resorts or mountain herbs in northern kitchens.
A RESTAURANT SHOULD REFLECT THE SPIRIT OF ITS SURROUNDINGS,” HE EXPLAINS. “GUESTS TRAVEL NOT ONLY TO SEE A PLACE, BUT TO TASTE IT.”
In Kiroro, that philosophy unfolds through a menu guided by the rhythm of the seasons. Fresh seafood, mountain produce, and local dairy shape a dining experience that mirrors the changing landscape outside the restaurant’s windows.
A JOURNEY OF DISCOVERY
Despite an already accomplished career, Chef Thawatchai remains driven by curiosity. Each destination, ingredient, and collaboration offers new inspiration and challenges.
“I ENJOY EMBRACING NEW OPPORTUNITIES,” HE SAYS. “THEY ALLOW ME TO EVOLVE NOT ONLY AS A CHEF, BUT ALSO AS A LEADER.”
Ultimately, his ambition reaches beyond creating memorable dishes. What he hopes to offer guests is a dining journey—one that connects cultures, landscapes, and stories through food.
“MY GOAL IS NOT ONLY TO CREATE DELICIOUS CUISINE,” HE REFLECTS, “BUT TO DELIVER A REFINED EXPERIENCE THAT LEAVES A LASTING IMPRESSION.”
RESTAURANT SPOTLIGHT
YUKASHI ALPINE BISTRO
An Exquisite Farm-to-Table
Experience in the Heart of Hokkaido
Nestled within the elegant alpine retreat of Yu Kiroro, Yukashi Alpine Bistro celebrates the purity of Hokkaido’s finest seasonal ingredients. Guided by a refined farm-to-table philosophy, the menu evolves throughout the year, reflecting the changing landscapes of the island—from pristine seafood harvested in northern waters to mountain vegetables and locally produced dairy.
EXPLORE CHEF-DRIVEN CUISINE AT BAR.YARD
Address: 128-9 Tokiwa, Akaigawa, Yoichi-gun, Hokkaido 046-0571, Japan
Tel: +81 (0) 135-48-6789
Website: www.yukiroro.com
In the quiet mountains of Kiroro, where the seasons shape every ingredient and every plate tells a story of place, that vision continues to unfold.