Page 16 - MASALA Magazine Vol.15 Issue 5 | June - July 2024

THE MASALA TEAM KEEPS YOU CURRENT.

EAT & DRINK

PALMIER BY GUILLAUME GALLIOT

Chef Guillaume Galliot elevates timeless French brasserie dishes
in a relaxed and homely environment at the Four Seasons Hotel
Bangkok at Chao Phraya River. Enjoy the brunch-style classics
by the water, along with a number of wine pairings by the glass or
bottle. Palmier by Guillaume Galliot seamlessly blends simplicity
with sophistication, ensuring the utmost service and hospitality. The
dishes and flavours are inspired by Chef Guillaume’s childhood
spent in the Loire Valley, surrounded by a bustling culinary culture.
His culinary mastery is reflected in each dish that is complemented
and paired with a selection of decadent sauces, made in-house.
Instagram: @palmierbkk
KUMA NO YAKITORI

Be whisked away to a culinary sanctuary where the tantalising aroma
of sizzling skewers dances in the air, teasing your taste buds and
igniting your senses. Nestled in the heart of Bangkok, in Sukhumvit
Soi 47, this cosy izakaya-style joint is a haven for foodies and
adventure seekers alike. The menu is a treasure trove of Japanese
culinary delights, featuring an array of meticulously-crafted yakitori
skewers, each a masterpiece of flavour and texture. Whether you’re
craving a quick bite after work or seeking a memorable dining
experience in Bangkok, Kuma No Yakitori is the place to be. Get
ready to indulge in a culinary adventure that’s as bold and vibrant
as the city itself. Instagram: @kumanoyakitori_bkk

TINTO - HERITAGE FENI

Inspirador Indian Spirits is bringing TINTO, a heritage feni brand,
out of India for the first time. The brand draws on five centuries
of history of this distilled Indian indigenous spirit, traditionally
made with cashew apple. Solomon Diniz, the brand’s owner, has
a personal connection to the liquor, as his family has been making
feni for generations in a unique process that involves waiting
until the sugar-laden ripe fruit falls from the tree; a natural open
fermentation process; and an ageing process that submerges the
feni in water. Made in Goa, the spirit can only be called feni while
the raw cashew apple remains within the confines of each village.
TINTO, named after the Portuguese name for marketplace, is a
reference to the phrase, “going to the tinto,” which was a euphemism
for visiting the tavern. TINTO’s feni, which has both a cashew and
coconut version, comes in eye-catching handmade bottles, which
resemble a cashew apple when turned upside down – make sure
to visit the feni bar at Amari Bangkok’s coastal Indian cuisine
restaurant NILA to buy them, and to check out their unique,
feni-inspired cocktails.
Instagram: @tinto_feni and @nilabkk

16 | MASALA MAGAZINE JUN-JUL 2024