For our Summer Menu Challenge, we are thrilled to highlight Sirocco restaurant, the world-renowned rooftop restaurant located on the 64th floor of the State Tower in Bangkok, Thailand. Sirocco has been acclaimed for its breathtaking 360-degree views of the city and the Chao Phraya River, as well as its exquisite Mediterranean cuisine crafted by Executive Chef Brian Rodriguez.

Sirocco restaurant has earned numerous prestigious awards, including the 2023 World Culinary Awards for both World’s Best Rooftop Restaurant and Asia’s Best Rooftop Restaurant. This recognition is a testament to the restaurant’s exceptional dining experience, which combines outstanding culinary creations with an unparalleled ambiance.

Join us at Sirocco to experience a unique blend of flavors, impeccable service, and an unforgettable atmosphere that sets the standard for rooftop dining worldwide

For our Summer Menu Challenge, we are delighted to feature the exquisite culinary creations of Arnolfo Restaurant, awarded with two Michelin-stars, located in the picturesque town of Colle di Val d’Elsa, near Siena, Italy. Under the masterful guidance of Chef Gaetano Trovato and his brother Giovanni, Arnolfo restaurant offers a unique dining experience that seamlessly blends tradition, modernity, and artistic presentation.

Celebrating its 40th anniversary, Arnolfo Restaurant has recently moved to a stunning new location designed to enhance both the dining and working experience. The restaurant’s innovative design includes ample glass windows offering breathtaking views of the Tuscan hills, while the kitchen combines style and technology to promote sustainability and efficiency.

At Arnolfo restaurant, the menu features seasonal ingredients that take center stage, providing a symphony of color and taste. Signature tasting menus such as “Tuscan Archipelago,” “Vegetable Cubism,” and “Contemporary Renaissance” showcase the chefs’ dedication to culinary excellence.

This summer, immerse yourself in the magic of Arnolfo and experience a cuisine where every dish is a work of art, crafted with passion and precision​​​​​​.

We are thrilled to kick off our Summer Menu Challenge with Chef Nicolo Rotella, the Chef de Cuisine at the esteemed 8½ Otto e Mezzo BOMBANA in Shanghai. Known for his ability to blend traditional Italian flavors with modern techniques, Chef Rotella leads the culinary team at this two Michelin-starred restaurant, bringing his unique vision and expertise to the forefront.

In our Summer Menu Challenge, We are excited to feature the dynamic duo, Chefs Dominik Sato and Fabio Toffolon, who lead the Japanese Restaurant at the prestigious Chedi Andermatt Hotel in Switzerland. With an impressive accolade of two Michelin stars and 17 Gault Millau points, the twins have created a culinary haven that combines exquisite Japanese techniques with innovative flavors.

For our Summer Menu Challenge, we travel to the vibrant city of Dubai to feature the exceptional culinary artistry of Smoked Room, an esteemed one Michelin-starred restaurant by the Dani García Group. Under the meticulous guidance of Head Chef Jesús Lobato Suárez, this exclusive restaurant offers an intimate dining experience, seating only 14 guests per service. Renowned for its innovative “Fire Omakase” menu, Smoked Room uses smoke as a central element to elevate the flavors of each dish. Located in the luxurious St. Regis Gardens on Palm Jumeirah, the restaurant promises a memorable gastronomic journey with its unique blend of high-quality ingredients and masterful techniques

For our Summer Menu Challenge, we are delighted to feature Azafrán (“Saffron” in English), located just a couple of blocks from Plaza Independencia in the heart of Mendoza. Here, Chef Sebastián Weigandt, with extensive experience in various restaurants and wineries, finds true contentment in crafting dishes that embody the essence of Mendoza’s cuisine.

Chef Weigandt believes the secret to exceptional cuisine lies in the quality of ingredients, and Mendoza offers a gastronomic paradise. Fully committed to the region, he collaborates with local suppliers and participates in the DOP historical project, which studies the area’s early foodstuffs.

In his contemporary eatery, Azafrán offers two tasting menus with a modern creative twist. Guests can savor traditional recipes like Mendoza-style Tomaticán stew and black rice with trout and apple, with a strong focus on vegetables and presentation. Many dishes are personally served by the chef, enhancing the dining experience. Complementing these culinary delights is an impressive array of wines, ensuring a memorable gastronomic journey.