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Chicken Wings Stuffed with Lobster, black pepper sauce, spring onion, coriander ()
These full flavored chicken wings were inspired by the streets of Thailand and Chef Jacks favorite street foods (Fried Chicken and Prawn Cakes). In one of those “what if” moments he came up with the idea of this dish and has turned it into a signature of Infinity restaurant at Sheraton Pattaya and its best seller.
Cauliflower Velouté (Sheraton Hua Hin Resort & Spa)
Indulge in the luxurious taste of Cauliflower Velouté, an inspiring dish that brings you the delicate texture of Hokkaido Scallop and the delightful flavors of cauliflower and Truffle Cream. This healthy dish is just perfect to start an elegant dinner or can be a main dish on its own.

Cauliflower is one of the healthiest vegetables available and is low in carbs and fats and a good source for vitamin C and fibers, it also contains antioxidants reducing the risks of cancer and other chronic diseases. It’s great for pairing with all kind of proteins from seafood, poultry and bacon to breads and truffle with unlimited variations- eating it pureed, au gratin, steamed, roasted or even raw.

In this dish the cauliflower have been pureed and paired with Hokkaido scallops which having a mild sweet flavor and great for those not particularly fond of fish or shellfish. Scallops are another great source of nutrients such as Vitamin B12 and help promoting your cardiovascular health.
Thai Chicken Curry Pie (Four Points by Sheraton Bangkok, Sukhumvit 15)
Be tempted by a tasty balance between spices, flavorful textures mixed with the Western touch which is known for its delicious savors. The simple and uncomplicated pie with exotic touch from traditional Thai cuisine.
At The Eatery, lobby level at Four Points by Sheraton Bangkok, Sukhumvit 15, you can enjoy this perfect combination to discover such mixed cultures just in one time, this perfect recipe is prepared by our Executive Chef: Thai Chicken Curry Pie.
Thai aromatic flavors from green curry, basil leaves, red chili, coconut milk and Kaffir lime leaves confined in a delicious Western pie make it one of the most sought-after dining experiences.
Lamb Two Ways (Le Méridien Bangkok)
Lamb two ways is an innovative creation dish by Chef Attapol Naito Thangthong to showcase his imagination in cooking. The dish is inspiring from mixing European and Asian cooking technique together. Therefore, lamb are cooked with two ways yet with its subtelness it is a great combination in one plate. It is a creative and healthy dish that guest can learn to cook at home.
Grappa Cured Salmon with Apple and Fennel salad ()
This dish is a light summery dish witch can be used as a light lunch or a starter. the cured salmon can also be used for other dishes i.e. Canapés and bagels as a substitute for smokes salmom
Tomahawk Steak (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Grilled tomahawk wagyu beef “tagliata” with wild rocket leave and parmesan shave
Lamb Shank (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Braised Lamb shank served with ratatouille and mashed potato
Rose Dessert (Aloft Bangkok – Sukhumvit 11)
Rose Dessert cocktail menu insert for our signature cocktail are on their way to Aloft Bangkok! The molecular mixology is the term applied to the process thickening.
Pla Kapong Nueng Manow, Steamed whole Seabass in chili and Lime Sauce (The Naka Island, A Luxury Collection Resort & Spa, Phuket)
A staple on most Thai menus but Southern Thailand Is abundant with fresh seafood and In the south the people enjoy very spicy food so this dish marries both of these together perfectly, Because of his spicy and rich in flavours sauce the wine that we suggest this dish is a Chardonnay with a strong personality like an Australian Chardonnay. We suggest: Chardonnay Black Label Xanadu from Margaret River (Australia)
The Golden Storm (Vana Belle, A Luxury Collection Resort, Koh Samui)
Add all ingredients except soda to cocktail shaker. Add ice. Hard shake for 8 to 10 seconds. Strain over ice in Collins/ Highball glass. Top with soda. Garnish with golden leaf.
Samui Seafood Salad (Le Méridien Koh Samui Resort & Spa )
Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! At the same time, the dressing never overpowers the fresh taste of the seafood, but rather brings out all of its natural succulence.
Risotto di Mare (Seafood Risotto) (Le Méridien Chiang Mai)
This classic Seafood Risotto will stimulate your passion for cooking and awaken your palate with simple pleasures.   Learn how to cook this appetizing dish from our Executive Chef at Le Méridien Chiang Mai. It’s irresistible!
Black Forest cake (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Every Chef has a sweet tooth. Black forest Cake is an old time favorite of Chef Günter Angermann. This traditional German cake showcases a distinctive cherry flavor which comes from the specialty liquor used and which originated from Southwestern Germany giving this famous cake the name of Black Forest(specialty liquor from that region).
NYC Khao Soi (Aloft Bangkok – Sukhumvit 11)
Originally, Khao Soi is a soup-like dish made with a mix of deep-fried crispy egg noodles and boiled egg noodles, pickled cabbage, shallots, lime, ground chilies fried in oil, and meat in a curry-like sauce containing coconut milk. It is popular as a street dish eaten by Thais in the northern part of Thailand. However, Chef Mark Hannon creatively transformed this traditional dish to an exciting dish by using French fries instead of egg noodles as well as using green lip mussels as a replacement of chicken or beef. These ingredients compliment the taste of NYC Khao Soi deliciously and uniquely.
Snail In The Backyard ()
Chicken and salmon mousse on mashed potatoes with crushed green peas.
Tagliolini with Sumac, Fresh Pachino Tomatoes, Tuna and its “Bottarga” (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Fresh, tasty, intriguing Sicily-inspired dish featuring some of the finest ingredients the Mediterranean can offer.
Black Ink Linguini, Garlic Cream And Sautéed “Pernod” Flambé Tiger Prawns ()
Enjoy a sea product dish made from Tiger prawns and seaweed pasta enhanced by a duo of sauces.
Focaccia Bread ()
Learn to make a flavourful focaccia bread, a great alternative to garlic bread. If you like your bread with full of herbs, you have to get this recipe. 
Haryali Tikki ()
Executive Chef Frederric Molinie shares this recipe - Golden Spicy Potato Cake with Spinach Filling.
Namagaki, Smoked Salmon Maki (The Westin Grande Sukhumvit, Bangkok)
Find out how you can make fresh oyster and smoked salmon roll, served with Ponzu Sauce easily, at the comfort of your house.
Northern Lanna Curry with Egg Noodle, Duck Confit and Foie Gras(Khao Soi) (Le Meridien Chiang Rai Resort)
In Northern Thailand, Khao Soi is a meal served up in an enormous bowl and garnished with a playful tangle of crunchy egg noodles fried crisp for a contrast in texture to the tender noodles and smooth, sunny-colored sauce. The standard condiments include Chinese-style ground chilies in oil, chopped pickled cabbage and wedges of lime.
Panaeng Goong Lychee (Sheraton Hua Hin Resort & Spa)
Learn how to make Tiger Prawn in mild Panaeng curry sauce with lychee from the chef in Sheraton Hua Hin Resort & Spa.
Tandoori Platter ()
Learn to make this great dish - assorted tandoori mutton, chicken, tiger prawn, lobster and snapper.
Char-grilled Boston Lobster, Creamed Black Tagliatelle with Herb Butter, Parmesan Shavings ()
Double cooked Boston Lobster (steamed and grilled) served with creamed Chardonnay squid ink tagliatelle, butter crostini and garlic confit.
Confit of Tasmanian Salmon Mangosteen and Kim Chi Dressing ()
Chef Matthew Woolford, Executive Chef of Sheraton Pattaya Resort shares his recipe for one of his favourite dishes, Confit of Tasmanian Salmon Mangosteen and Kim Chi Dressing.
Fricassee de Coquille Saint-Jacques (Le Méridien Bangkok)
Scallops are a popular type of shellfish in both Eastern and Western cooking. In Western cuisine, scallops are commonly sautéed in premium cheese. Now you can learn to mix up scallop and escargot with polenta and asparagus with this creative and delicious recipe from the chef in Le Meridien Bangkok Hotel.
Gamberi in Padella (Le Méridien Chiang Mai)
If you are a prawn and salad lover, we have this delightful dish to share with you.  Learn to make a tiger prawn salad served on cannellini beans with chive dressing.
Litchi Honey Glazed Salmon Fillet with Dashi Consomme (Royal Orchid Sheraton Hotel & Towers, Bangkok)
The health conscious will be thrilled with this recipe. Now you can find out how to make a Salmon Fillet with Dashi Consomme for four people.
Pla Salmon Takrai (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Discover the secrets to master this scrumptious Pla Salmon Takrai with Chef Charoensri from the Royal Orchid Sheraton Hotel & Towers, Bangkok!
Scallops skewer served on asparagus cannelloni with parmesan surrounded with sauterne sauce ()
One of the chef's specialty, it is a very beautiful combination of lobster and scallops dish, with a light, sweet and delightful sauce. Unravel the secrets of this great tasting recipe today.
Sea bass Rotary (Sheraton Hua Hin Resort & Spa)
Discover the secret recipe to make steamed sea bass and crab meat roulade in panaeng red curry sauce with bok choi. A sure favourite with the health conscious.
Fresh Buffalo Mozzarella with Tomato Jam, White Basil Ice-cream & Cauliflower Tuile (Royal Orchid Sheraton Hotel & Towers, Bangkok)
Learn this fantastic dish by the Royal Orchid Sheraton Hotel & Towers!
 
 
 
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