Gourmet Market World's Best Taste

The Extraordinary 10 10 OF THE WORLD’S BEST GOURMET DELIGHTS Welcome to a world of extraordinary flavors, where Gourmet Market has selected 10 of the finest foods and gourmet ingredients exclusively imported from the world's most reputable food-producing countries.

Feast on superb wild fish from the coldest oceans, flavorsome cheeses and charcuterie from Europe, seasonal fresh fruits and vegetables from Japan’s most premium cultivators, expertly sourced produce from Thailand and much, much more. You can find it all at “Gourmet Market World’s Best Taste 2016.”

For food lovers to enjoy these superior flavors to their fullest, Gourmet Market is proud to present 10 of Bangkok's foremost foodies, from Michelin-star chefs to passionate bloggers. To name but a few, Amerigo Sesti was cooking alongside Jean-Michel Lorain before taking the brand here, bringing Lorain’s triple Michelinstar heritage with him. Jess Barnes is behind Top Tables Top 10 Opposite Mess Hall. Boontham Parkpho is an Iron Chef legend. And Joe Sloane is the darling of our farmer's markets.

Alongside another half-dozen food connoisseurs, they will whet your appetite with stories and recipes making use of the most refined ingredients “Gourmet Market World’s Best Taste 2016” has to offer.

Please join us for a matchless fine food experience at “Gourmet Market World’s Best Taste 2016” At Gourmet Market Emporium, EmQuartier, Paragon Bon Appetit

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CONTENTS P.06 — Champion Flavors

International award-winning delicacies

P.08 — The Pride of Thailand The kingdom's best produce

P.10 — Wealth of the Sea Fresh catches from the ocean

P.12 — Marbled Beef Aged and premium cuts

P.14 — Masters of Charcuterie Delectable cold-cuts and sausages

P.16 —Legendary Cheese European dairy excellence

P.18 — Seasoning Secrets Flavor's little helpers

P.20 — Powerful Health Boosters Health-boosting delicacies

P.22 — Season’s Best Fresh, once-a-year produce

P.24 — Mix & Sip in Style

Drinks bursting with flavor

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CHAMPION FLAVORS

Estepa Virgin Olive Oil from Spain, selected by Amerigo Sesti from J’Aime by Jean-Michel Lorain

Tuna Tartare with Marinated Eggplant

Jean-Michel Lorain has held up to three Michelin stars for his restaurant in France. Here in Bangkok, he entrusts the kitchen of J’Aime by JeanMichel Lorain to Amerigo Sesti. For his tuna tartare recipe, Sesti is using Estepa virgin olive oil from Spain.

The Estepa designation of origin means you’re getting oil made only from olives grown in Estepa, in Spain, which are collected extra early, towards the end of October.

This delicate Michelin-star dish layers subtle flavors and textures—crunchy cucumber, tender tuna and fiery chili peppers—with the soothing touch of Estepa virgin olive oil. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand

Ingredients

Serves two Tartare: 300g of tuna, 70g cucumber, 20g green chili pepper, Estepa virgin olive oil, Espelette pepper flakes, red amaranth cress, salt/pepper

Marinated Eggplants: 2 eggplants, 30g grape seed oil, 30g Estepa virgin olive oil, ½ lemon juice and zest, 15g yuzu juice, 4g salt, 4g timut pepper Tuiles: 120g chicken stock, 80g Estepa virgin olive oil, 20g flour, salt Marinated Green Tomatoes: 4 green tomatoes, 50g Estepa virgin olive oil, 15g lemon vinegar, salt/pepper Green Tomato Water Gel: 4 tomato hearts, salt, xanthan gum, 0.4% of the tomato water Cucumber Bubbles: 2 cucumbers, 1 spicy green chili, 1% of the juice

The best olive oils have fruity notes, almond notes, a bit of bitterness and spiciness. In Estepa virgin olive oil, you might even taste apple or artichoke. Actually, you don’t even need to cook anything to enjoy this olive oil.

Just dip some good bread into it.

Champion Flavors Amerigo Sesti

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INTERNATIONAL AWARD-WINNING DELICACIES 1

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Leonardi Aceto Balsamico

From: Spain

From: Italy

Made solely from virgin olive oil and potatoes, these traditionally-crafted chips come in both salted and saltfree versions and are perfect with salads, vegetable creams and as a garnish for meat and fish in sauces.

This 100-year-old balsamic vinegar stands out from its rivals thanks to Leonardi’s age-old production methods: made from grapes, harvested in early autumn, that are then aged in juniper barrels for up to a year.

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Hawkheads Jam From: UK

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Sarriegui Potato Crisps

Based in the historic village of Hawkshead in the heart of the English Lake District, the Hawkshead Relish Company churns out an award-winning range of over 120 handmade pickles, relishes and preserves, free of preservatives, coloring or artificial flavorings.

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Gryphon Tea Pearl of the Orient From: Singapore

Granted the Great Taste Gold 2014 award, this jasmine tea boasting a light floral scent accentuated with rose oil is prized for its light body and sweet finish, making it a great accompaniment to fish and white meat.

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Turkey Hill Maple Syrup

Cafe Direct Macchu Picchu Coffee

From: Canada

From: UK

Few countries are as linked to their food products as Canada is to their world-famous maple syrup. This amber syrup—awarded the Gold Medal at the International Maple Syrup Institute—is free of chemicals, additives and preservatives.

These Arabica coffee beans are grown by farmers in the high, fertile plains of the Macchu Picchu region in Peru, resulting in coffee of light acidity but full body thanks to the area’s unique climate, high altitude and mineral-rich soil.

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THE PRIDE OF THAILAND

Organic Life Natai’s Kao 9 Mongkol Rice selected by Supanniga Eating Room To demonstrate how to make the traditional Thai dish kao klook kapi, Tatchai Nakapan and Chef Nannapat Intrachi from Supanniga Eating Room chose rice from the Organic Life Natai’s Kao 9 Mongkol pack. Just as France’s Bordeaux and Beaujolais regions produce very different wines, Thailand’s provinces all have their own special rice.

To name just a few, Nakorn Pratom is famous for its brown riceberry, Surin for its classical jasmine rice, Tak for its black sticky rice and Patalung for its sangyod rice. The rice in the Kao 9 Mongkol pack is a great introduction to Thailand’s top rice regions so you can pick your favorite and make your own perfect pairings.

Rice is at the heart of Thai cuisine, so it’s important to pair the right rice with the right food. For this kao klook kapi recipe, for example, we’re using the best jasmine rice from Surin, which is fragrant, with a texture that's firm yet tender.

K ao K lo ok K ap i

This traditional Thai dish builds upon quality jasmine rice from Surin, achieving a complexity that belies its humble origins. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand.

Ingredients Serves one

Kao Klook Kapi 1/2 cup rice 15g kapi / 10g palm sugar 5g ground dried shrimp 2g cooking oil / 20g stock (pork) 5g shallots (deep fried) 1 cucumber / 5g finely chopped lentils / 10g sour mango / 1 egg 5g finely chopped scallion 10g Thai chili fish sauce Sweet Pork Condiment 50g pork shoulder / 5g coriander root / 1g pepper / 10g fish sauce 20g brown sugar / 2g white sugar

The Pride of Thailand Supanniga Eating Room

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THE KINGDOM'S BEST PRODUCE 1

Nam Dok Mai Mangoes From: Thailand

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Also known as “golden mango,” these sweet, juicy specimens are known for their soft, indulgent flesh and creamy yellow skin. This vitamin C-rich fruit has an attractive “S” shape and a much flatter stone than the average mango.

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Pala-U Durian From: Thailand

Although its scent can be controversial, the “king of fruits” is beloved for its sweet, custardy flesh and is especially revered when from the Southern Thai area of Pala-U, where a special type of “Golden Pillow” durian is bred.

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WEALTH OF THE SEA

Wild King Salmon from Alaska selected by Iron Chef Boontham Parkpho Chef Boontham, winner of Iron Chef, recommends wild Alaskan king salmon over farmed varieties for its health benefits and superior taste. Alaska has exceptionally cold and pure waters, making its fish some of the best in the world. This salmon is so good, you can eat it raw. And because it’s full of Omega-3s, it’s good for you, too.

Wild salmon is very different from farmed salmon. You can see the color is more red and intense, and the texture is more compact, with leaner meat. It’s also healthier. And the flavor is absolutely amazing.

Foie Gras Alaskan Salmon Sushi This bold pairing matches the full, round flavors of foie gras with the fresh iodine notes in wild Alaskan king salmon. Get the ingredients, then watch the how-to video on fb.com/ gourmetmarketthailand.

Ingredients Serves two

25g wild salmon 10g Japanese rice 1 tbsp saikyo miso 5g foie gras 1g salmon roe Caviar Teriyaki sauce

Wealth of the Sea Boontham Parkpho

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FRESH CATCHES FROM THE OCEAN 1

Spring Bay Mussels From: Australia

These prized Tasmanian blue mussels are not only versatile stand-ins for any shellfish recipe and easy to prepare, they also boast a plump, meaty texture, sweet flavor and are perfect paired with a crisp white wine.

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Ostra Regal Oysters From: France

Conventional wisdom says oysters are best consumed in the months ending with an “R�, but these slow-growing oysters fattened for two years in the crystalline waters of southeastern Ireland are most delicious in June and July.

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Kinki Fish From: Japan

Famed for its high fat content, the Japanese kinki fish is said to be reminiscent of the revered otoro (fatty tuna belly) and ranks second only to the increasingly rare bluefin tuna among seafood connoisseurs in terms of taste.

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MARBLED BEEF

Rangers Valley Dry-aged Beef from Australia selected by Jess Barnes Jess Barnes is famous for introducing Bangkok to a more casual style of dining that reflects his Australian origins and his background as a butcher. For this thyme an lemon steak recipe, he uses beef from Rangers Valley, a farm which uses 100-percent angus and wagyu breed cows, which are kept in pastures but also fed grain, allowing their meat to achieve maximum marbling and that nutty, buttery taste that makes a great steak.

It takes a lot of time to make beef like this. The cows are fed grain for 270 days, and then the meat is dry-aged for another 42 days.

Dry-aging is really key. It allows some of the enzymes in the meat to break down and develop these really intense flavors.

Thyme & Lemon Steak Jess Barnes takes the Rangers Valley ribeye to a whole new level with a simple recipe that calls for fresh thyme, peppercorn and lemon. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand

Ingredients Serves two

2 x 350g Rangers Valley ribeye steaks Freshly crushed black peppercorns Sea salt The zest and juice of 2 lemons 4 garlic cloves, skin on and crushed 2 long sprigs of fresh rosemary 40g butter 30ml olive oil A few sprigs of flat leaf parsley, chopped roughly

Marbled Beef Jess Barnes

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AGED AND PREMIUM CUTS 1

Company B 50 Days Dry-aged Beef From: Thailand

This luscious, delicate meat is reared from the best quality Thai cattle, slaughtered in accordance with Halal regulations and dry-aged in order to allow natural enzymes to assimilate tissue and absorb fat from the bone into the meat.

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Primakuro Kobe From: Japan

Reared from Japanese black cattle, authentic Kobe beef bears flower stamp marks and is cut from the Tajima breed of cow reared in Hyogo Prefecture.

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Premium Lamb 2

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From: Australia

These premium-quality racks of Australian lamb already Frenched, caps of fat removed and ready-tocook, claim succulent, richly-flavored flesh suited to roasting whole or carved into cutlets and seared on the grill.

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MASTERS OF CHARCUTERIE

Chorizo Sausage from Joe Sloane

Joe Sloane is Bangkok’s most reputable butcher. He makes his own sausages, terrines and hams from scratch. His baked chorizo and egg recipe calls for his own Spanish-style chorizo fresco.

Chorizo is originally from Spain, and there are literally hundreds of varieties there. It can be more or less cured or smoked, some are sweet, some are very fatty, some need to be cooked, some can just be eaten in small slices at the counter of your favorite bar, with a nice cold beer.

The one I make is a pretty classical chorizo. It’s made with chopped pork, smoked paprika, oregano, garlic and red wine. And it’s 100-percent gluten free.

It’s semi-cured, which is why it’s called chorizo fresco in Spanish. That means you can cook it in a paella, with eggs, or with fish. Chorizo is just a great way to add some kick to any dish.

Baked Chorizo and Egg This simple and hearty recipe with Joe Sloane’s Spanish chorizo packs big flavors and a spicy kick. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand

Ingredients Serves two

A good splash of extra virgin olive oil 1 onion halved and thinly sliced 2 garlic cloves, thinly sliced 1 tin good quality chopped tomatoes 1 tsp tomato puree 1 tsp Spanish smoked paprika 4 eggs Small bunch of fresh oregano, roughly chopped Salt and freshly ground black pepper

Masters of Charcuterie Joe Sloane

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DELECTABLE COLD-CUTS AND SAUSAGES 1

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Sloane’s Chorizo Sausage

Sloane’s Smoked Ham

From: Thailand

From: Thailand

Crafted out of free-range, herbfed pigs grown in Thailand, this Spanish-style cooking sausage is semi-cured and redolent of oregano, garlic, red wine, and most importantly, smoked paprika—one of Spain’s most important spices.

This specially-crafted ham—made

by London chef Joe Sloane, who came to Bangkok in 2006—hails from small farm pigs in Si Saket and is brine-cured with dark sugar and spices before being slowly smoked and sliced.

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Casa Teo Iberian Loin Grand Reserve

Sloane’s Cumberland Sausage

From: Spain

From: Thailand

This famous Spanish culinary export is made from black Iberian pigs grown on the ancient oak pastures which pepper the kingdom’s mountains. It is cured from the loin, one of the pig’s most prized parts along with the hoof.

A perfect breakfast staple and much-vaunted hangover cure, the traditional northern English Cumberland sausage is made from free-range pigs reared in Thailand and a distinctive mix of marjoram, sage, nutmeg and black pepper.

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06 LEGENDARY CHEESE

Mozzarella di Bufala Campana DOP selected by May Pataravarin Timkul Renowned actress and foodie May Pataravarin makes a simple and delicious mozzarella toastie.

Her secret? The best mozzarella in the world. Mozzarella di Bufala Campana DOP is a protected designation of origin produce certified by the Italian government. Made from buffalo’s milk, it’s a wonderful addition to salads or sandwiches for a touch of decadently creamy goodness.

Moz z arella Toasts Italy’s Mozzarella di Bufala Campana DOP is allowed to shine in this simple recipe with anchovies, capers, tomatoes and Italian basil. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand

Ingredients Serves three

2 tbsp capers 2 fillets anchovies 3 tbsp olive oil 30g parsley 2 tbsp lemon juice 4 black olives 1 beef tomato 4 pcs sliced French baguette 1 bunch Italian basil

What makes DOP mozzarella so special is that it’s made from real buffalo’s milk, not cow’s milk. The texture is incredibly creamy, the flavor is intense without being overpowering.

It’s just the best mozzarella you can get.

Legendary Cheeses Pataravarin Timkul

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EUROPEAN DAIRY EXCELLENCE 1

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Blue Stilton

Brie de Meaux

From: UK

From: France

Among the most famous of Britain’s cheeses, this strong blue-veined delicacy is made from local cow’s milk and hails from only three counties in England: Derbyshire, Nottinghamshire and Leicestershire.

Perfect with sherry and port wine.

This world-famous soft cheese gifted with a smooth, velvety texture and rounded, complex flavor has been enjoyed by gourmands as far back as the eighth century and claimed no less distinguished of a fan than French emperor Charlemagne.

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Parmigiano Reggiano

Comte 36-Month Cheese

From: Italy

From: France

One of the most loved cheeses in the world, the “king of cheeses” is traditionally made from raw cow’s milk and aged for at least 24 months in a time-honored method dating back 800 years, resulting in a product of incomparably intense flavors.

Also known as Gruyere de Comte and Comte Fort Saint Antoine, this unpasteurized cow’s milk cheese is aged under unique conditions in the caves that dot the Jura Massif region of eastern France, lending it a nutty flavor and smooth texture.

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SEASONING SECRET

Jamie Oliver’s Herbs & Spices selected by Rangsima Bunyasaranand from Little Beast Rangsima Bunyasaranand is the chef from celebrated restaurant Little Beast, a regular in Top Tables for its unique brand of New American cuisine. Here, she uses chili salt from Jamie Oliver’s Herbs & Spices in her chili cheese fries recipe. To quote Jamie Oliver himself: “A flavored salt is one of the simplest and most basic ways of finishing a dish—it’s so easy and tasty, yet hardly anyone does it.” Apart from fries, you can use Jamie Oliver’s chili salt on salads, steamed vegetables, pasta, meat and seafood, as well as in sauces and dressings. The salt will power up your food’s flavors and the chili will give things that little extra kick.

This being Thailand, we’re used to cooking with chili, but actually chili salt is a really clever way to add heat to any dish. Because the chili’s heat has seeped into the salt, the flavor is going to be very evenly spread out. And it makes it a little easier to control how much heat you want.

Chili Cheese Fries This guilty pleasure piles chili and cheese onto fries for a decadent treat that just oozes with umami goodness. Get the ingredients, then watch the how-to video on fb.com/ gourmetmarketthailand

Ingredients

Serves two 300g French fries 100g sharp cheddar cheese 100g ground pork 150g ground beef 50g bacon 1 onion 5 cloves garlic 5 jalapenos 1 cup beef stock 1 tbsp ground cumin 1/2 tbsp ground onion 1/2 tbsp ground garlic 5 sprigs cilantro 1 tbsp balsamic ½ tsp pepper 1 tsp chili salt

Seasoning Secret Rangsima Bunyasaranand

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FLAVOR'S LITTLE HELPER 1

A’rom Moulin Flavored Salt with Grinder From: France

This artisanal, luxury sea salt stored in an elegant glass “moulin,” or grinder, comes either coarse and studded with black summer truffle or as Himalayan pink salt, believed to be the purest salt on the planet.

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Stubb’s Marinade Sauces From: USA

These marinades are specially blended with unique herbs and spices to enhance the flavor of any cut of meat.

The combination of chilies, lime and ginger is particularly well-suited to pork, from chops to tenderloin and ribs.

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Maggie Beer Verjuice From: Australia

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The first in the world to come up with commercially available verjuice, this popular acidulant made from unfermented grapes can be substituted in place of vinegar or citrus juice in any recipe for a mellower flavor.

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Ortally Aceto Balsamico di Medena IGP From: France

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This “gold reserve” vinegar is made from the finest grapes of the Modena and Reggio Emilia province, resulting in a rich, full-bodied flavor ideal for splashing over ice cream, fresh fruit or Parmesan cheese.

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La Paludier Sel de Guerande From: France

World-renowned as one of the most sought-after seasonings in the world, this sea salt is hand-harvested only once a year by skimming the naturally-forming fleur de sel from the ocean’s surface in summer.

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POWERFUL HEALTH BOOSTERS

Manuka Honey from New Zealand selected by May Savita Sresthaporn May Savita, known online as @mshappydiet, is one of Thailand’s foremost health food bloggers. For her chia pudding recipe, she uses Manuka honey from New Zealand. Bees feeding on the flowers of the manuka tree in New Zealand make a truly unique nectar. It has the highest viscosity of any honey in the world, meaning it’s more like a thick paste than a liquid. Not only does it taste great, but it's reputed to be the healthiest honey in the world.

Manuka honey has a strong tannic flavor, just like great wines, that balances out its natural sweetness. It’s also famous for its health benefits, making it a popular cure for burns or sore throats.

C h i a P udd i ng wit h M a nu k a Honey

As healthy as it is delicious, this easy recipe combines the health benefits of superfoods like flax seed oil, chia seeds and Manuka honey. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand

Ingredients Serves one

Chia Pudding 1 cup unsweetened almond milk 3 tbsp chia seeds 1 tbsp Manuka Honey 1 tsp vanilla extract Topping Manuka Honey, granola, fresh fruits, chocolate

Powerful Health Boosters Savita Sresthaporn

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HEALTH-BOOSTING DELICACIES 1

Waihi Bush Flaxseed Oil From: New Zealand

Research shows that deficiencies in Omega-3 fatty acids cause health issues such as low immunity, vision problems, dry skin, fatigue and depression—problems solved by supplementing your diet with this organically grown flaxseed oil.

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Pacific Organic Dairy-Free Milk From: USA

This collection of oat, almond and 7-grain milk is a great alternative for lactose-intolerant people, vegans and dieters avoiding dairy, made from natural, organic/ non-GMO ingredients and high in important nutrients essential to the daily diet.

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Chosen Foods Chia Seeds From: Mexico

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Valued by Aztec warriors as a prime source of energy, chia seeds are considered one of the world’s superfoods due to their many health benefits: full of Omega-3 acids, fibre, and a completely vegan source of protein.

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Chosen Foods Royal White Quinoa From: Mexico

Recently made popular as a glutenfree substitute for pasta, quinoa is versatile enough to be used in both sweet and savory recipes and can even be made into flour. These Bolivian seeds are high in protein, are low in sugar and full of antioxidants.

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09 SEASON’S BEST

Sweet Corn from Okinawa selected by Somkiat Pairojmahakij from Seven Spoons Chef Somkiat Pairojmahakij, from Seven Spoons, is famous for his fresh, produce-centric cooking. He’s created a salad with Okinawan sweet corn, from Japan. Okinawa Island is a two-and-a-half-hour flight south of Tokyo. Okinawa is really well known for its vegetables, particularly its sweet potatoes and sweet corn.

It’s all thanks to that strong Southern sunlight.

Warm Summer Salad This crunchy salad is both fresh and flavor-packed, balancing rich butter and feta cheese with juicy summer veggies like Okinawan sweet corn. Get the ingredients, then watch the how-to video on fb.com/gourmetmarketthailand.

Ingredients Serves two

1 Okinawan sweet corn 40g feta cheese 20g jalapeno pepper 20g shallot (green onion) 20g onion 1g sage 20g cilantro 10g garlic 1ml fresh lime 1ml extra virgin olive oil 20g butter Smoked paprika

Summer is when the Okinawan sweet corn is at its best: tender, crunchy, juicy. Locals usually just eat it roasted with some salt and soy sauce. But you can also have it in tempura or as a salad. Okinawan sweet corn is a great way to add color and crunch to any recipe.

Season’s Best Somkiat Pairojmahakij

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FRESH, ONCE-A-YEAR PRODUCE 1

Fuyu Persimmon From: New Zealand

These unusually-large fruits are ideally suited to the cool temperatures and fertile soil of New Zealand, where they acquire a bright orange sheen, a sweet, tender flesh and enough vitamins to shore up any dietary regimen.

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Zespri Sungold Kiwi From: New Zealand 1

Naturally, the land of the Kiwis is the ideal birthplace of some of the world’s most delicious kiwi fruit— in this case, a distinctively goldenfleshed new variety bearing a delicate texture, refreshing sweet taste and trademark hint of tanginess.

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Shizuoka Musk Melon From: Japan 2

In a country full of delicious melon, the musk melon of Shizuoka is considered Japan’s finest because of its incomparably sweet flavor and aromatic fragrance. For best results, keep at room temperature and refrigerate 2-3 hours before eating.

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MIX & SIP IN STYLE

Elderflower Syrup selected by Dheeradon Dissara from The Never Ending Summer Dheeradon Dissara is the noted mixologist from The Never Ending Summer. In this refreshing mocktail recipe, he uses white elderflower syrup from Austria. Elders are a kind of shrub or small tree that produce fragrant white flowers. It’s an old tradition for Austrians to use elderflower blossoms to make an aromatic, floral syrup.

The cream-colored flowers are very delicate but their aroma is quite potent: heady, fragrant—some people say it tastes just like summer.

As a syrup, elderflower makes drinks that are delicate, sweet, with a bit of a tannic backbone and a spicy edge. Most of all, I find it to be a cheerful ingredient.

Elderflower just tastes sunny.

Elde r f lowe r & Thy me F i z z This mocktail recipe takes the ubiquitous gin fizz to a whole other level thanks to elderflower and thyme aromas. If you add gin, we won’t tell. Get the ingredients, then watch the how-to video on fb.com/ gourmetmarketthailand

Ingredients

Makes one drink

Acqua Armani (sparkling) 45ml white elderflower syrup 30ml fresh lemon juice 4 sprigs fresh thyme 3 pasteurized egg whites Lemon peel Rock ice (not the ice with holes)

Mix & Sip in Style Dheeradon Dissara

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DRINKS BURSTING WITH FLAVOR 1

Acqua Armani Mineral Water From: Italy

Embracing Armani’s Italian heritage, the range comprises Sole Natural Mineral Water—a premium Italian water sourced from the foothills of the Italian Alps. With the ideal mineral content and very low levels of sodium, the water is among Italy’s purest— something which is captured in Acqua Armani’s sophisticated and stylish bottle design, making it a stunning addition to any kitchen or dining table.

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Illy Ground Coffee From: Italy

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Arguably the most famous luxury coffee in the world, Illy skilfully blends Arabica beans sourced from regions all over the world, resulting in a smooth, rich and balanced brew with hints of caramel and chocolate.

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Monin Premium Syrup From: France

These world-famous gourmet flavoring syrups are used by top mixologists and known worldwide for their quality. Boasting flavors such as vanilla, hazelnut, cinnamon and caramel, these syrups help make the perfect cocktail, coffee and smoothie.

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Gourmet Market

Dine-in Experience Beyond offering the world’s best produce, Gourmet Market is also home to a truly unique in-store dining experience at its Emporium, EmQuartier and Paragon branches. Select your favorite delicacies, pull up a chair at Gourmet Market’s bistro bars and let our chefs whip up a fresh, tasty dish with your selected ingredients.

TOP EXPERIENCE!

YOU HUNT WE COOK • Our unique ‘dine-in’ experience allows you to taste how delicious our finest ingredients are without even leaving Gourmet Market.

• Hunt down your favorite ingredients in Gourmet Market be it meat, seafood or vegetables.

• Bring it to the “You Hunt We Cook” counter • Have a chat with the chef to choose how you would like your dish prepared.

• Enjoy a delicious meal. @Gourmet Market Paragon

Jamon Bar

by Rico Rico

• The finest Iberico ham and cheese with a selection of Spanish wines. @Gourmet Market EmQuartier & Paragon

Gold Miyatake • Japanese delights from sushi and sashimi, be it in hearty sets or a la carte selections of the best salmon, tuna and kabutoni. @Gourmet Market EmQuartier

The Dock Bar & Bistro •

Nippon Kai •

From live oysters to fresh lobsters, our catch-of-the-day seafood is the best in town.

Quality Japanese cuisine—sushi and sashimi freshly plucked from the ocean.

@Gourmet Market Emporium, EmQuartier & Paragon

@Gourmet Market Emporium

Petit Plaisir • Freshly made pizza and juicy steaks to grab-and-go along with a few bar seats to tuck into a comforting lunch or dinner. @Gourmet Market Emporium

Hikarie •

by Nippon Kai

Our sushi-ya will dice and slice the freshest raw fish along with irresistible rice rolls ranging from onigiri to temaki. @Gourmet Market Paragon

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• BTS Siam

• BTS Phrom Phong

We constantly strive to source the finest ingredients.

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Produced by BK Magazine