Siam Kempinski Hotel Bangkok Presents Avant-garde Cuisine by Chef Josh Raine
Bangkok, 17 June 2025 – Siam Kempinski Hotel Bangkok welcomes Chef Josh Raine for an exclusive eight-night kitchen takeover from 2–5 and 9–12 July 2025. Chef Raine brings his vibrant culinary style – rich in colour, experience and passion – to Bangkok, presenting a five-course set menu crafted to delight and inspire. The five-course menu is priced at THB 4,500++ per person. Guests who book before 30 June will receive a special early-bird rate of THB 3,950 net per person.
This fine dining experience reflects years of stories, love, friendships and unique culinary perspectives. Chef Josh Raine’s avant-garde style blends the complexity of Michelin-level cuisine with personal inspirations and experiences from England, France and Australia. His portfolio includes prestigious establishments such as Le Manoir aux Quat’Saisons in Oxfordshire, Pied à Terre in London, Urbane Restaurant in Brisbane, and most recently the acclaimed Tetsuya in Sydney – ranked among La Liste 1000’s World’s Best Restaurants.
Currently, Chef Josh Raine is the co-founder and executive chef of 40 Res, a trendy dining destination and wine bar in Surry Hills, Sydney.
Renowned for his gastronomic excellence, Chef Raine captures the essence of sophisticated culinary artistry – a process shaped by time, precision and tireless dedication from preparation to plating. He champions local produce, whether in Australia or wherever his kitchen is based, and is a strong advocate of sustainability.
His bold five-course menu focuses on five primary ingredients, enhanced with complementary elements sourced from the Asia-Pacific region and beyond. The first course features halibut, delicately cured with tea and paired with apple and wasabi. The second dish presents foie gras, elevated by Chef Raine’s favourite Japanese broth, dashi, and seasonal mushrooms.
The third course features cod, gently braised in a lemon and myrtle infusion and served with zucchini. The highlight of the meal is the fourth course, where Chef Josh Raine presents Wagyu chuck flap – prized by chefs and enthusiasts alike for its superior quality, marbling and tenderness – accompanied by pickled shiitake mushrooms.
The final course features eucalyptus, an iconic Australian native plant selected by Chef Raine for its distinctive flavour as the dessert’s main ingredient. White chocolate and wattle seed ice cream are added to complement the dish.
Avant-garde in appearance and extraordinary in taste, Chef Josh Raine’s exclusive menu is priced at THB 4,500++ per person. An optional wine pairing from Australia and New Zealand is available for THB 3,500++ per person. The kitchen takeover runs for eight nights only – from 2 to 5 and 9 to 12 July 2025 – from 17:30 and midnight at Siam Kempinski Hotel Bangkok.
For more information or to make a reservation, contact Siam Kempinski Hotel Bangkok at +662 162 9000, email dining.siambangkok@kempinski.com or visit the hotel’s website at https://www.kempinski.com/en/siam-hotel/restaurants-bars. Alternatively, connect with us via our Line Official Account: @Siamkempinskihotel.
