Category Archives: PRESS

Hilton Dubai The Walk To Open The Internationally Renowned Thai Restaurant – ‘Mango Tree Thai Bistro’

 

The authentic Thai Bistro is set to open in the heart of JBR in February

Dubai (February 6, 2019):  The leading Asian dining venue, with restaurants situated in over 10 countries across the world, ‘Mango Tree Thai Bistro’ will be opening in Dubai, at Hilton Dubai The Walk in early February 2019. The venue promises to serve up delicious authentic Thai flavours and some new Thai creations that will entice Thai lovers palates, prepared by the talented in-house team and Head Chef – Atip Intarakased from Thailand.

The menu will feature an array of mouthwatering dishes from the 4 regions of Thailand, along with introducing some items that are familiar to the local palate. Both countries share similar cultural elements, such as unique herbs and spices used in cooking, and the idea of dining together with families or for social gatherings, giving diners at Mango Tree Thai Bistro a feel for new and familiar tastes.

Guests can expect to savour dishes such as watermelon salad with hand grinded dry shrimps floss, an ancient Thai recipe from the Royal palaces revived with a contemporary touch and new trends like som tam corn salad that has become a trend in restaurants everywhere in Thailand. The menu will feature other unique signature dishes such as spicy beef short ribs soup, jungle curry from the mountainous regions, and massaman leg of lamb inspired from the South of Thailand. Guests can also quench their thirst by sipping on delicious beverages such as the one-of-a-kind mango tree mule and mango basil tini curated in from Bangkok’s mixologist, complimented with a Thai tapas bar menu and Thai flatbread creations.

The interiors of the new Thai Bistro boasts a vibrant, rustic and retro feel, coupled with bespoke art murals on the walls that resemble the lively and fun-loving lifestyle of Thai people and the bustling Bangkok. The architect behind the venue design is Ryan Phanphensophon, son of the COCA and Mango Tree Restaurants’ CEO Pitaya Phanphensophon, and grandson of the restaurant group’s original founder, Srichai Phanphensophon, who first started the restaurant group back in 1957 from a simple 20 seat shophouse in downtown Bangkok.

The lively family-friendly venue allows a seating capacity of 156 guests and a terrace overlooking the vibrant streets of JBR. Guests can expect a relaxed dining atmosphere, with refreshing beverages and the upbeat sounds playing throughout the evening.

“We are excited to have such a well-known restaurant brand open at our hotel. The concept is authentic and the food is full of flavours. We are confident Mango Tree Thai Bistro will see great success. We can’t wait to open the doors to our guests at Hilton Dubai The Walk,” said Andreas Searty, Cluster General Manager, Hilton Dubai Jumeirah, Hilton Dubai The Walk and Hilton Dubai Creek.

“Our new Mango Tree Thai Bistro promises to deliver something never before seen in the region; a vibrant dining destination that is less formal than traditional Thai restaurants. Hilton Dubai The Walk attracts a large number of families and guests on extended stays, so this bold bistro concept with indoor seating and outdoor patio will be perfectly suited to guests who want a casual place to dine, couples and groups of friends seeking a fun and lively evening out,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

Mango Tree Thai Bistro, known for its bold new menus and trendy and casual attitude, is sure to stand out from the crowd as it opens its doors at Hilton Dubai The Walk in February 2019.

Information box
Opening date: Wednesday, 6th February 2019
Operational hours: 5pm – 1am
Location: LP Level, Hilton Dubai The Walk, Dubai, UAE, 2431
Contact: +971 4 374 7555
Social media: 
Instagram: @MangotreeJBR
Facebook: Mangotreethaibistro

For further information and high-resolution photography, please contact: 

Trevor MacKenzie
Managing Director
Exquisine System (Mango Tree & COCA Restaurants Worldwide)
Tel: +668 1550 3150
Email: trevor@exquisinethai.com
Website: www.exquisinethai.com

About Mango Tree 

The Mango Tree group is a dynamic, innovative and fast-growing company that has a vision to bring authentic Thai cuisine with a creative twist to the world, and to plant a Mango Tree in every major world city. At the vanguard of the global Thai food explosion, the Mango Tree group comprises the Mango Tree, Mango Tree Bistro and Mango Tree Cafe brands, as well as Coca, the contemporary steamboat suki concept. The group’s heritage dates back to 1957, when Khun Srichai Phanphensophon opened the first Coca restaurant in Surawong, launching the suki trend in Thailand. The pioneering spirit continued when the group’s CEO and celebrity chef Pitaya Phanphensophon, Srichai’s son, opened the first Mango Tree restaurant in the heart of Silom in 1994. Today, the group operates more than 60 restaurants and cafes in 12 countries in Asia and the Middle East. Part cultural ambassador and part culinary innovator, Mango Tree has charted a course to become the premier global Thai cuisine brand, delivering quality Thai cuisine, stylish design, and intuitive service that always exceeds diners’ expectations.

About Hilton Hotels & Resorts 

For nearly a century, Hilton Hotels & Resorts has been proudly welcoming the world’s travelers. With more than 570 hotels across six continents, Hilton Hotels & Resorts provides the foundation for memorable travel experiences and values every guest who walks through its doors. As the flagship brand of Hilton, Hilton Hotels & Resorts continues to set the standard for hospitality, providing new product innovations and services to meet guests’ evolving needs. Hilton Hotels & Resorts is a part of the award-winning Hilton Honors program. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits, including a flexible payment slider that allows members to choose nearly any combination of Points and money to book a stay, an exclusive member discount that can’t be found anywhere else, free standard Wi-Fi and digital amenities like digital check-in with room selection and Digital Key (select locations), available exclusively through the industry-leading Hilton Honors app. Begin your journey at www.hilton.com and learn more about the brand by visiting news.hilton.com or following us on Facebook, Twitter and Instagram.

 

Mango Tree And COCA Invite Differently-Abled Children To Farm Cooking Adventure, In Support Of Zy Movement Foundation

Mango Tree And COCA Invite Differently-Abled Children To Farm Cooking Adventure, In Support Of Zy Movement Foundation

BANGKOK, THAILAND (8 JANUARY 2019) – Leading Asian restaurant operators, Mango Tree Worldwide and COCA Holdings, have teamed up with the Zy Movement Foundation to invite differently-abled children and teenagers to a unique farm-to-table cooking experience in Thailand.

Under this rewarding CSR initiative, which was hosted on 30th November 2018, 10 children and teenagers were invited along with their parents to the COCA Boutique Farm in Chachoengsao Province, just a short drive from Bangkok, to gain real-life culinary skills from professional chefs.

The youngsters were welcomed at the organic farm and introduced to the chefs and the management team from COCA and Mango Tree restaurants in Thailand, India, Vietnam, Hong Kong and Japan. Following a welcome speech and orientation session, the children were taken on a guided tour of the farm and taught about the organic produce. They then helped handpick the ingredients to be used in their dishes, including organic vegetables, free-range eggs and fresh fish.

Under the expert guidance of COC and Mango Tree’s international chefs, the youngsters were shown how to create exceptional and authentic dishes using the organic ingredients. After a delicious, nutritious lunch, all participants were presented with a plant to take home as a reminder of their day on the farm.

For three of the children however, the experience did not end there. The youngsters who showed the most promise at the COCA Boutique Farm have been invited to the COCA restaurant at CentralWorld in Bangkok on 5th January 2019, where they spent the day gaining practical work experience in a professional restaurant environment.

A special seafood set was specially created and served on the day for THB899, with all revenues being donated to the Zy Movement Foundation. All the children were given a certificate and daily allowance.

“Farm-to-table cooking and CSR are the cornerstones of our business, so we were delighted to introduce the next generation to the COCA Boutique Farm – our own source of organic produce. Through this invaluable activity we hope to provide knowledge of healthy cooking and real-life skills to youngsters who otherwise might not have had the opportunity to let their talent shine. I was delighted with the success of this event, which will enable promising youngsters to gain real-world experience in a professional kitchen and be able to support their independent living,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“Zy Movement Foundation is a wonderful partner which helps thousands of children with disabilities to overcome their difficulties, while also improving public understanding of these issues and creating a more barrier-free society. We are proud to partner them and help to develop new opportunities for young people at our restaurants,” he added.

A total of 42 representatives from Asian Cuisine & Hospitality and its partners, COCA Holdings, Zy Movement Foundation and COCA Boutique Farm joined the event in Thailand, and US$12,000 was raised in cash donations.

Officially founded in 2010, the Zy Movement Foundation aims to improve the quality of life for children with congenital limb deficiency and cerebral palsy. By working with Asian Cuisine & Hospitality and COCA Holdings, Zy Movement Foundation is able to create practical working opportunities for differently-abled children all across the region, potentially changing the lives of thousands of youngsters and their families.
For further information and high-resolution photography, please contact: 

Trevor MacKenzie
Managing Director
Exquisine System (Mango Tree & COCA Restaurants Worldwide)
Tel: +668 1550 3150
Email: trevor@exquisinethai.com
Website: www.exquisinethai.com

Notes to Editors
The Mango Tree group is a dynamic, innovative and fast-growing company that has a vision to bring authentic Thai cuisine with a creative twist to the world, and to plant a Mango Tree in every major world city. At the vanguard of the global Thai food explosion, the Mango Tree group comprises the Mango Tree, Mango Tree Bistro and Mango Tree Cafe brands, as well as Coca, the contemporary steamboat suki concept. The group’s heritage dates back to 1957, when Khun Srichai Phanphensophon opened the first Coca restaurant in Surawong, launching the suki trend in Thailand. The pioneering spirit continued when the group’s CEO and celebrity chef Pitaya Phanphensophon, Srichai’s son, opened the first Mango Tree restaurant in the heart of Silom in 1994. Today, the group operates more than 70 restaurants and cafes in 15 countries in Asia and the Middle East. Part cultural ambassador and part culinary innovator, Mango Tree has charted a course to become the premier global Thai cuisine brand, delivering quality Thai cuisine, stylish design, and intuitive service that always exceeds diners’ expectations.

MANGO TREE BRINGS MANGO CHILI CONCEPT TO INDIA WITH LAUNCH OF HOT NEW THAI CAFÉ IN BENGALURU

BANGKOK, THAILAND (17 Dec 2018) – Leading Asian restaurant operator, Mango Tree Worldwide, has expanded its footprint in India with the launch of the country’s first Mango Chili Thai Café in Bengaluru, the thriving southern mega-city, in early 2019.

Perfectly positioned in the Prestige Shantiniketan Forum Mall on Whitefield Main Road, downtown Bengaluru’s main thoroughfare, the new restaurant will be a vibrant social dining space where groups of friends and families can come together and enjoy contemporary yet authentic Thai cuisine. The store will be operated by HMSHost International, leading provider of food & beverage locations at high traffic locations worldwide.

Mango Chili is the fun, exciting and authentic Thai restaurant concept from Mango Tree, allowing global diners to experience Thai cuisine just as the locals do. The new Mango Chili Thai Café in Bengaluru will transport its Indian clientele back to the bustling streets of Bangkok, with bright yet rustic interiors featuring exposed ceilings, polished concrete floors, Thai fabrics, modern artworks and installations – including a full-size Thai tuk-tuk. Seating options includes hanging rattan cocoon chairs.

“Indian consumers are developing a keen appetite and appreciation for authentic Thai cuisine. Thailand and India share several cultural similarities and many Thai flavours feel comfortingly familiar to Indian consumers – especially southern Indian ingredients such as coconut, chili and tamarind,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“Our new Mango Chili Thai Café will allow the people of Bengaluru to enjoy high quality Thai cuisine in an exciting and casual setting, just as they would find in Thailand. The restaurant will benefit from significant footfall from shoppers at the Prestige Emporium Shopping Mall, as well as a wider audience of local consumers, families, groups of friends and IT and office workers on MG Road,” he added.

Walter Seib, CEO of HMSHost International: “We are delighted to open the first Mango Chili Thai Café in Bengaluru. HMSHost International is creating exciting new food destinations by working with inspiring global brands, and introducing new food concepts to the world. The already successful partnership with Mango Tree in other parts of the world enables us to let our guests in Bengaluru experience the authentic Thai restaurant concept.”

Thailand is growing in popularity among Indian travellers, due to its many attractions, close proximity and the rising number of direct flights between the two countries. According to the Tourism Authority of Thailand (TAT), 1.4 million Indians visited Thailand in 2017, which marks an 18 percent jump compared to the previous year.

This means that huge numbers of Indians – including many millennial travellers and young families – are now enjoying real Thai food while on holiday and want to experience the same flavours when they return home. Mango Chili Thai Café in Bengaluru will allow these new Thai food enthusiasts to savour the true taste of Thai cuisine, exactly how it tasted in Thailand.

The menu will feature a range of Thai starters, including tom yum goong, Pad Thai spring rolls, sun-dried lamb with Sri Racha sauce, and crispy chicken wings. Diners can also enjoy a choice of classic Thai soup pots, including tom yum and tom kha; a selection of red, green and massaman curries; and stir-fried dishes such as pad grapow and chicken with cashew nuts.

The new Mango Chili Thai Café will also have a wide variety of vegetarian dishes to suit the Indian market. These include spicy okra salad, vegetarian spring rolls, tofu with tamarind sauce, and paneer cashew nuts. All dishes can be accompanied by a choice of rice and noodles. Finally, diners will be treated to a selection of delectable desserts including Thai street ice cream and mango sticky rice cones.

Mango Chili Thai Café in Bengaluru becomes the company’s second outlet in India, following the popular Mango Tree Mumbai. It also marks the official launch of the Mango Chili Thai Café concept in India.

Mango Tree Worldwide now operates approximately 66 restaurant outlets in 12 countries around the globe. These include key locations in major shopping malls and transport hubs, such as international airports and railway stations. By 2020 the group expects to operate a total of 100 outlets worldwide.

MANGO TREE EXPANDS IN JAPAN WITH TWO NEW CASUAL RESTAURANTS FOR DINERS ON THE MOVE

BANGKOK, THAILAND – Leading Asian restaurant operator, Mango Tree Worldwide, has continued to expand its footprint in Japan with the launch of new casual and dynamic dining outlets in two key cities: Nagoya and Hiroshima.

Building upon the success of the company’s existing portfolio in Japan, with 24 outlets nationwide, Mango Tree has recently launched Mango Tree Kitchen Gapao at Hiroshima Station and Mango Tree Café Nagoya LACHIC in one of the city’s most popular retail malls. These two outlets follow the company’s successful strategy of providing quick, healthy and authentic Thai cuisine to diners in busy areas.

Mango Tree Kitchen Gapao is a lively “grab and go” outlet at Hiroshima Station, specialising in the popular Thai dish, phad gapao, which combines spicy and aromatic meat with Thai basil, served with jasmine rice and topped with a fried egg. Opened in October 2018, this innovative new concept will cater to thousands of Japanese travellers who pass through this key transport hub each day, offering a tapas bar-style menu and “To Go” options in a Japanese bento-box style.

This style of casual, on-the-go restaurant aligns perfectly with the company’s strategy of targeting areas with high footfall, including major transport hubs and shopping malls. Hiroshima Station certainly fits the bill – it is the terminal station for several railway lines, including Shinkansen bullet train services.

This successful strategy is also being played out in Nagoya, Japan’s fourth largest city, with the launch of a new Mango Tree Café at popular retail area. Opened in November 2018, Mango Tree Café Nagoya LACHIC is located on the eighth floor of LACHIC, an upscale lifestyle mall in the vibrant Sakae area of the city.

With 48 seats, this casual café will cater to the large number of shoppers who visit LACHIC every day, including families. The menu at Mango Tree Café Nagoya LACHIC will focus on popular Thai dishes that Japanese diners know and love, such as som tum (spicy papaya salad), tom yum goong (spicy and sour prawn soup), khao mun gai (chicken with rice), phad Thai (stir-fried noodles) and of course, phad gapao. These will be served as individual dishes or as part of a “combo plate” featuring a selection of delicious Thai dishes. Nagoya is famous for its chicken and this will be highlighted on the menu in future.

“In Asia and across the world, dining trends are changing. Increasingly, we’re seeing that people have less time to dine, but still demand high quality, healthy cuisine on the move. Our strategy of developing casual ‘grab and go’ restaurants and cafés in high footfall areas like railway stations and retail malls will cater to this new wave of diners,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“Japanese customers love Thai cuisine. The success of our existing restaurants in Japan shows that local diners have a deep understanding and appreciation of this rich culinary culture, and want authentic dishes just like they tasted them in Thailand. The launch of Mango Tree Kitchen Gapao in Hiroshima and Mango Tree Café Nagoya LACHIC will continue to build upon our company’s successful strategy in Japan, allowing even more local diners to experience fantastic Thai cuisine,” he added.

Mango Tree Worldwide has enjoyed a hugely successful year in 2018, opening 11 new outlets worldwide. It now operates 66 restaurant outlets in 12 countries under a series of distinctive brands, including Mango Tree Café and Mango Tree Kitchen, which specialise in authentic Thai and Southeast Asian cuisine.

The company is now on track to achieve its target of reaching 100 restaurant outlets worldwide by 2020, and Japan is a key part of this expansion strategy. Mango Tree now has a total of 23 outlets in Japan, with several more in the pipeline.

GLOBAL THAI RESTAURANT GROUP MANGO TREE PILOTS BRAND REFRESH IN MANILA AHEAD OF WORLDWIDE ROLL OUT

Global Thai Restaurant Group Mango Tree Pilots Brand Refresh In Manila Ahead of Worldwide Roll Out

Refresh includes significant design changes to its flagship restaurant in the Philippines capital and new menu concept appealing to ‘Purists’ and ‘Adventurers’ as the company eyes accelerated growth across the region.

MANILA, PHILIPPINES (14 November 2018) – Leading Asian restaurant operator, Mango Tree Worldwide, has revitalised its flagship restaurant in Manila with a new interior design, additional facilities and an innovative new menu that reflects the increasingly adventurous appetites of modern diners.

Mango Tree has been established in the Philippines for eight years and operates a series of full-service restaurants and bistros in Manila, Quezon City and Makati City. Now, as part of a global strategy to enhance the quality and originality of Thai cuisine worldwide, the company has selected the Philippines as the launch pad for a bold new culinary concept.

Following its landmark upgrade, the Mango Tree restaurant in Metro Manila now features a unique solarium to maximise the outdoor area and a full bar. Diners will now enter through the casual elegance of the solarium and immediately see the stylish bar which connects to a high-ceiling restaurant full of plants and greenery offering a sense of escape and tropical tranquillity.

Other features include a stunning show kitchen, special wine room to present vintages that pair well with Thai food, a rattan centrepiece in the middle situated on uplifting black and white tiling, semi private booth seating ideal for restaurant views and an upstairs that has been enclosed for private functions of up to 50 people. A touch of modernity is also introduced in new uniforms for staff with colourful sash belts.

“We know dining is not just about the food – but the experience – and we are looking to stay ahead of the curve, innovate, evolve and create more and more exciting experiences for our existing and new customers,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

Following the revamp of Mango Tree in Manila, the company’s flagship outlet in Hong Kong will be the next location to be refreshed.

The culinary side has also been given a major re-fresh with a menu that is defined by personality and preference. One section is for the ‘Purist’, defined as diners who appreciate the traditional tastes of Thai cuisine and seek to experience the dishes loved by the world; and the ‘Adventurous’ diner, or those who seek to go beyond boundaries and are in search of new tastes from the four regional cuisines of Thailand.

“Many culinary enthusiasts in the Philippines have travelled to Thailand and experienced Thai cuisine first-hand, and they now want to enjoy the same dishes back home. Our refreshed Mango Tree restaurant in Manila will reflect the trend towards genuine Thai dining, with an exciting, quality menu that is faithful to the regional flavours of the Kingdom,” said Mr MacKenzie.

Purists will love the classical flavours of Crispy Rice Crackers with ancient Thai relishes (Khao Tang Na Tang and Nam Prik Noom) from Central and Northern Thailand served on house-made rice crackers; and Pomelo Salad, consisting of Pomelo fruit mixed together with a lime dressing that is a balance of sweet and sour, grated carrots, crushed peanuts and topped with cooked butter.

For Adventurous diners, dishes such as Watermelon Salad with Dried Shrimp Floss (Tangmo Goong Haeng), are included. This was served in the royal palaces of Thailand as a refreshing palate cleanser of fresh watermelon and shrimp floss mixed with a tad of sugar.

Other dishes include Green Mango Salad “Isan Style” (Tum Mamuang), an imported Thai green mango salad from the northeastern region with bird eye chili, shallots and crushed peanut sesame brittle; Northern Thai Style Curry Stew with Kurobuta Pork Belly (Gaeng Hung Lay Moo Sam Chun), a Chiang Mai style aromatic curry with slow roasted pork belly and pickled garlic; and Jungle Curry Reduction with Kurobuta Pork Belly (Gaeng Pa Moo Sam Chan). From the mountains of Kanchanaburi province, this is a spicy jungle curry reduction of red curry paste, finger root, kaffir lime leaf, fresh Holy Basil tossed with slow roasted Kurobuta pork belly. There are also vegetarian and vegan options.

“We are hugely excited about offering the pure-play and adventure seeker categories on the menu. All are of the highest quality and offer true insights into the culinary culture of one of the world’s great cuisines,” added Mr MacKenzie.

Mango Tree Worldwide has enjoyed a hugely successful year in 2018, opening 12 new outlets worldwide. It now operates approximately 70 restaurant outlets in 14 countries under a series of distinctive brands, all of which specialise in authentic Thai and Southeast Asian cuisine. Mango Tree is now on track to achieve its target of reaching 100 restaurant outlets worldwide by 2020.

MANGO TREE APPOINTS F&B EXPERT ALISON VICKERS AS IT EXPANDS ACROSS UK & EUROPE

BANGKOK, THAILAND – Leading Asian restaurant operator, Mango Tree Worldwide, is planning to significantly increase its footprint in the UK and Europe following a new partnership with Alison Vickers, the renowned international F&B consultant.

Ms Vickers, who spent more than 17 years as a director of YO! Sushi, will now become the UK representative for Mango Tree. She will be tasked with identifying new opportunities for Mango Tree to expand its portfolio of Thai restaurants in the UK, Western Europe and Scandinavia, focusing on major transport hubs such as airports and railway stations.

This is an area of expertise for Ms Vickers, whose company, Auriac Associates, was founded with the goal of helping F&B groups expand into “non-traditional locations” including transport centres. It also marks a continuation of Mango Tree’s successful strategy in Asia, which has already seen the launch of outlets in locations such as Bangkok’s Suvarnabhumi Airport and Tokyo Station.

The partnership will aim to tap into the British and European appetites for authentic Thai cuisine; there are now estimated to be about 2,000 Thai restaurants in the UK alone, mainly in town or city centre locations. By focusing on busy transport hubs with high footfall, Mango Tree will enable travellers and commuters to enjoy authentic, healthy and appetising Thai dishes while on the move.

“Alison Vickers is a leading authority in the restaurant sector and her vision of introducing restaurant brands to non-traditional locations matches perfectly with our own strategy. We have already started launching new concepts that are well-suited to transport hubs, where diners are increasingly seeking a healthier alternative to fast food. With its light, fresh flavours, Thai cuisine meets this need perfectly,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“European diners, especially those in the UK, have a strong appetite for Thai cuisine. Millions of Europeans now travel to Thailand every year, so they recognise the dishes and want to enjoy the same flavours when they return home. With Alison onboard, we look forward to bringing authentic Thai cuisine to convenient locations all across the UK and Europe in future,” he added.

A total of 1.01 million Brits visited Thailand in 2017, spending THB77 billion (approx. GBP1.8 billion). This makes the UK the fifth most valuable overseas market for Thailand’s tourism industry.

As part of its strategy to meet the needs of travellers in high footfall locations, Mango Tree has created new “grab and go” concepts such as Mango Tree Kitchen, which are perfectly suited to transport hubs. Alison Vickers is the ideal person to lead the expansion of these new brands; she previously helped build YO! Sushi to more than 100 outlets globally and introduced the brand into Sydney, Paris and Copenhagen airports.

“Mango Tree is already recognised and respected in the UK, due to the success of its high-end restaurant in London. I am very happy to partner Trevor and his team and look forward to being able to build this excellent brand even further across the region. Thai has become one of the most sought-after global cuisines in the UK, and I envisage significant opportunities to expand the Mango Tree footprint to key destinations – including major airports and railway stations,” said Ms Vickers.

Mango Tree Worldwide now operates approximately 70 restaurant outlets in 14 countries around the globe under a series of distinctive brands, all of which specialise in authentic Thai and Southeast Asian cuisine. The new partnership with Alison Vickers will help Mango Tree achieve its target of reaching 100 restaurant outlets worldwide by 2020.

MANGO TREE RETURNS TO DUBAI WITH LAUNCH OF VIBRANT THAI BISTRO CONCEPT AT HILTON DUBAI THE WALK

BANGKOK, THAILAND – Leading Asian restaurant operator, Mango Tree Worldwide, has formed a landmark partnership with Hilton Dubai The Walk that will bring an innovative new style of Thai dining to hotel guests and residents.

Under this milestone agreement, Mango Tree Worldwide will launch a full-service bistro at Hilton Dubai The Walk, the four-star hotel and residence in the city’s popular Jumeirah Beach area.

The menu will highlight the cuisine of southern Thailand, which blends perfectly with local tastes; for example, the restaurant will focus on seafood, which is a key ingredient in Thailand’s spectacular southern beach destinations. It will also feature a series of dishes using lamb, a favourite among Arabic diners, as well as serving handmade flatbreads.

Southern Thailand and the Middle East share many common cultural elements, and some of the herbs and spices used at the new Mango Tree Thai Bistro will be familiar to local diners in Dubai. In addition, guests will be treated to an array of intriguing dishes that are not typically found of the menus of Thai restaurants; for example, watermelon salad with dry shrimps is an ancient southern Thai recipe that is being revived by Mango Tree’s inventive chefs.

With its original menus, southern Thai focus and trendy, chilled-out vibe, Mango Tree Thai Bistro at Hilton Dubai The Walk will truly stand out from the crowd. This stylish new restaurant is scheduled to open in the last quarter of 2018, marking Mango Tree Worldwide’s return to Dubai.

“Our new Mango Tree Thai Bistro promises to deliver something never before seen in the region; a vibrant dining destination that is less formal than traditional Thai restaurants. Hilton Dubai The Walk attracts a large number of families and guests on extended stays, so this bold bistro concept with indoor seating and outdoor patio will be perfectly suited to guests who want a casual place to dine, couples and groups of friends seeking a fun and lively evening out,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“Hoteliers are increasingly looking for professional and well-reputed restaurateurs to manage their F&B outlets. Hotel restaurants are no longer solely for in-house guests; they can often become attractions in their own right, drawing in local diners and international travellers. This can also help create a real point-of-difference for hotels, while raising the quality of their F&B above the competition. We are delighted to partner with Hilton Dubai The Walk and look forward to welcoming diners in Dubai to our exciting new Mango Tree Thai Bistro later this year,” he added.

Mango Tree Worldwide now operates over 60 restaurant outlets in 12 countries around the globe under a series of distinctive brands, all of which serve a range of authentic Thai and Southeast Asian dishes.

The new hotel partnership business model will help Mango Tree achieve its target of reaching 100 restaurant outlets worldwide by 2020.

COCA MAKES A STYLISH COME BACK TO KUALA LUMPUR

COCA Makes A Stylish Come Back To Kuala Lumpur

Thai Restaurant with over 60-year Heritage Brings Sophistication To Hotpot Dining

Kuala Lumpur, Wednesday 19 September 2018: COCA Restaurant, the innovative Asian dining chain, launched a new style outlet here at the cosmopolitan enclave of Bangsar. Brand owner and celebrity Chef Pitaya Phanphensophon, the son of COCA founder Khun Srichai Phanphensophon, was on hand to present a special chef’s tasting dinner menu to invited media and celebrity guests.

COCA Restaurants are a contemporary Thai-Cantonese and hotpot (suki) concept. The group’s heritage dates back to 1957, when Khun Srichai and his wife Patama opened the first COCA restaurant in Surawong, launching the suki trend in Thailand. Now spanning into its 3rd generation, it is clear to see how COCA has evolved over the years as its outlets are vibrant from the interior deco to even plate presentations, while still remaining true to their roots of the freshest ingredients and good value for money as their core principles.

Seating approximately 100 diners, the new COCA Restaurant will serve an enticing à la carte menu of Thai-Cantonese cuisine, along with COCA’s signature hot pot and a new Southern Thai Soup base that Malaysians will easily relate to as something innovative. Moving forward, the new owners will be looking to expand COCA in Kuala Lumpur over the next few years.

The stylish event in the semi-fine dining ambience of the new outlet saw Chef Pitaya hold court as he shared his passion and enthusiasm for cooking, along with his unique philosophies on food and the F&B industry.

“We want to emphasize looking after your health now while you can and with my eldest daughter who studied food science in the UK, the 3rd generation represents a turning point in new ways forward for the COCA Brand, not only in KL but around the region,” said Pitaya. “Being an immediate neighbour and sharing many culinary similarities, Malaysia is an important market for us and we’re excited to embark on this new journey with new owners who share the same values and ideas as us and we’re confident that Jannio and Elizabeth will steer the brand to greater heights” added Pitaya.

This is their first foray into the F&B sector but they are walking into it with eyes wide open. “The journey to get this outlet open was a long and sometimes challenging process, as being new to the industry, we had some convincing to do before our principal felt comfortable in entrusting us with the brand. Getting the physical set up to be just right was also an arduous task that put us on a steep learning curve,” said Jannio. “We’re really happy with the end result and being foodies ourselves, we believe that we’ve managed to achieve a delicate balance between providing an aesthetically pleasing space and high quality food products and ingredients, all brought together by our signature hot pot and famous suki sauce,” added Elizabeth.

Chef Pitaya presented a special chef’s tasting dinner that night which comprised of three courses. First was the Yum Quinoa with Prawn and Scallops (Yum Talay Quinoa) made up of fresh tiger prawns, USA Digby Scallops, fresh lime, chili and quinoa. The next course is was a unique and delicious Deconstructed Australian Wagyu 180 Days Ox Tongue Wonton (Lin Wua Tua Lima), which requires a laborious preparation that involves a 24-hour slow cook of the beef with high protein butter, coupled with beans and Shu Hao Reduction. Then came a Thai Herb Infused Organic Hill Station Chicken with Organic Black Jasmine Rice (Gai Baan Khao Mun Gai) accompanied with Thai Herbal Soup and house made Dipping Sauce. Dinner was rounded out by Maryland inspired Crab Claw Cakes with Natural Butter Curry Hollandaise (Tod Mun Poo) and for dessert, diners had a choice of Egg Tart with Oatmeal Crust and Brown Sugar or COCA’s famous fresh patanko with sweet condensed milk.

The night was brought to a close with a group photo around a giant “ice kacang (please provide name)” with the COCA representatives and celebrity guests to officially commemorate the launch of the restaurant.

COCA is a pork-free restaurant whose operating hours are from 11.00am to 3.pm and 6.00pm to 10.00pm daily. For reservations, please call 03-2011 3575

MANGO TREE AT ELEMENTS BRINGS TO TABLES THE TASTES OF NORTHEAST THAILAND

(7th September 2018, Hong Kong) Overlooking the panoramic view of the stunning Victoria Harbour, top-rated Thai restaurant Mango Tree at Elements has always been one of the favorite destinations for Thai food lovers. Always looking for new and unique flavors, Mango Tree Executive Chef Anunte Sae-ung recently visited the Northeastern part of Thailand, this time bringing back to Hong Kong exceptional Isan local dishes made only with the freshest ingredients.

Unlike the popular Thai cuisines from the middle of Thailand such as Bangkok, Thai food from Northeast Thailand is relatively less familiar to food connoisseurs from Hong Kong. Neighboring the mountain area next to Laos, Northeast Thailand specializes in agriculture and stock farming. The lack of rich and exquisite food ingredients in the area makes ordinary and filling ingredients such as sticky rice and meat very popular amongst the local, yet this traditional yet enticing taste from the Northeast has always been one of the favorite local cuisines in Thailand as it constantly maintains a very high ranking on Thai food websites. The strong spicy flavors of Isan is also one of its specialties; in fact the famous Green Papaya Salad is originated from this region.

People from Isan utilize food ingredients according to seasonality. The Isan Style Papaya Salad, Spicy Beef Offal Soup and Traditional Pork Skewers are simple yet distinctive dishes. The Sour Mango tastes fresh and rich and is best enjoyed with our special dipping sauce. The Isan Fried Chicken and Deep Fried Pork Fillet challenge the chef’s ability on time control and preparation management. The Signature Northern Thai Barbequed Chicken and Yellow Curry Noodles offer a typical flavour of northeast Thai street food. Added with seafood, the Traditional Thai Style Fried Rice and Steamed Seafood with Red Curry Paste showcase the creativity of our executive chef as he elevates the ordinary taste of a dish with the additional of innovative enticing flavours.

Mango Tree Local Gourmet Journey to Northeast Thailand

Promotional Period: 3 September to 30 November

Address:                                Shop 2032, 2/F, Elements, 1 Austin Rd West, Tsimshatsui, Kowloon

Reservations:                       2668 4884

Opening Hours:                   11:30am to 11:30pm

Mango Tree Executive Chef Anunte Sae-ung paid visit to northeast Thailand

Mango Tree Isan Dishes

 

 

 

MANGO TREE HOSTS FIVE-DAY EDUCATIONAL TOUR TO TRAIN GLOBAL CHEFS IN THE ART OF ISAN CUISINE

MANGO TREE HOSTS FIVE-DAY EDUCATIONAL TOUR TO TRAIN GLOBAL CHEFS IN THE ART OF ISAN CUISINE
27 August 2018

 

BANGKOK, THAILAND – Leading Asian restaurant operator, Mango Tree Worldwide, recently conducted a major educational trip to Northeast Thailand to teach its international chefs about the exquisite art of Isan cuisine.

Isan is the vast, largely rural region of Thailand bordering Laos, Cambodia and the Mekong River. Sometimes referred to as the “Rice Bowl of Thailand” and the heart of the country’s culinary scene, Isan is the birthplace of many of Thai cuisine’s most popular dishes, including som tum (spicy papaya salad), gai yang (grilled chicken) and laab (minced pork salad).

In order to allow its global team to better understand and appreciate Isan food, Mango Tree invited 20 chefs and restaurant executives from eight countries – Thailand, Vietnam, the Philippines, India, Nepal, Japan, Hong Kong and France – to Northeast Thailand for a five-day journey of discovery.

This educational trip included visits to key regional cities including Nakhon Ratchasima and Khon Kaen, traditional Isan villages, farms and heritage sites including Phimai Historical Park. Throughout the journey, chefs were introduced to authentic Isan’s gastronomic culture with a series of cooking workshops, farm tours and local restaurant visits.

“Isan is a wonderful region that exudes rural charm and authentic Thai culture. For foodies and fans of Thai cuisine, Isan is a treasure trove of aromatic ingredients, fresh flavours and traditional cooking techniques, which has given rise to many world-famous dishes,” said Trevor MacKenzie, Mango Tree’s Global Managing Director.

“This makes Isan the perfect destination for our chefs to learn about the history and art of Thai cuisine. Our five-day tour introduced our global team to many of the region’s culinary highlights, while also showing them how to create Isan’s most popular dishes in the traditional style. I am confident that this initiative will help to improve the authenticity of Isan food produced at our global network of restaurants, thus raising the bar for international Thai gastronomy,” he added.

Having spent the opening day of the trip in Bangkok, the chefs travelled to Isan on day two for a visit to the Mango House Farm, where they learned how to create famous dishes including som tum mamuang (spicy mango salad) and nam pla wan (sweet fish sauce dipping popular paired with unripe mangos). They also visited the popular restaurant, Som Tum Pan Laan, to learn about the different varieties of som tum and other Isan favourites such as pad mee Korat, a local noodle dish.

Having spent the opening day of the trip in Bangkok, the chefs travelled to Isan on day two for a visit to the Mango House Farm, where they learned how to create famous dishes including som tum mamuang (spicy mango salad) and nam pla wan (sweet fish sauce dipping popular paired with unripe mangos). They also visited the popular restaurant, Som Tum Pan Laan, to learn about the different varieties of som tum and other Isan favourites such as pad mee Korat, a local noodle dish.

The fourth day included a trip to Mekin de Farmily, where guests learned about rice production and picked their own herbs and vegetables. Chefs and their teams went into rice fields to learn the art of rice planting and about the indigenous herbs and spices that are grown in the region and that are essential for Isan food. The chefs learned skills that took them through the entire process, from the planting to the cooking, with guidance from local farm owners.
The group then returned to Bangkok on day five, where they attended the workshop on food presentation. The journey ended with the chance for the chefs to demonstrate what they had learned during the trip, creating an authentic Isan meal for Mango Tree’s senior management team.
Mango Tree Worldwide now operates approximately 70 restaurant outlets in 14 countries around the globe, all of which serve a range of authentic Thai dishes – many of which derive from the Isan region. By 2020 the group expects to operate a total of 100 outlets worldwide.