(Hosted) Having really enjoyed my first meal at @qinsingapore a few months ago, I already knew I wanted to return. Thus, when news reached me that Executive Chef @marvasng was doing a collab with One-MICHELIN Starred @8020bkk ’s Head Chef Thav (@topspinking ), it provided the best reason, because this restaurant in Bangkok had also been on my wishlist for some time.
#QINsingapore is really gorgeous at magic hour. We had visited for lunch previously, so had missed out on seeing how gorgeous the place looks in the evening. Being seated on the mezzanine level where the bar is, was another first for @huatkaliao and I.
The collab menu was a thoughtful curation of Chefs Marvas and Thav’s creations. Dinner opened with the “Jewels of Nature”, a trio of appetisers by the former that consisted of chewy strips of caramelised mermaid fish “soy”, refreshing marinated cherry tomato “yuzu” and the moreish crispy Hokkaido pork belly “har cheong” which was tastiest dipped in the housemade tangy Teochew chilli sauce.
I skipped the alcohol pairing that night but @huatkaliao commented that those small bites went really well with the white wine selected by the Sommelier.
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Yay to us! @vesperbkk gets into Thailand’s Best 20 Bars & @8020bkk is also selected in the Best Spotlight Restaurant for this year’s Tatler Best awards. Like proud parents, we are. Thank you @tatlerth@tatlerdiningth for the recognition and of course to our teams for their excellent works!
𝐀 𝐒𝐡𝐨𝐫𝐭 𝐋𝐢𝐭𝐭𝐥𝐞 𝐒𝐡𝐨𝐰𝐜𝐚𝐬𝐞 👀✨
Just a quick glimpse of what Chef Marvas Ng and Guest Chef Thav Phouthavong of Bangkok’s renowned 80/20 have been preparing at QĪN Restaurant & Bar over the past few evenings.
From bold flavours to artfully plated dishes, each offering has been a delight to present and share with our guests.
A sincere thank you to everyone who joined us for this special collaboration, and of course, to Chef Thav and his talented team for infusing their creativity and energy into QĪN ❤️
Here’s a quick showcase of some of the dishes everyone’s been talking about ✨
QIN Restaurant & Bar | RAS Epicurean Award 2024 & 2025
.sg/
Level 4 & 5, The Clan Hotel
Nearest MRT: Telok Ayer MRT Station
Nearest Carpark: Far East Square Carpark
A long overdue post… but I guess better late than never!
Finally made it here during my last Bangkok trip (yes, few months back), and I get why they’ve held onto that Michelin star for years. But what stood out to me wasn’t just consistency - it’s how the place continues to evolve.
Chef @topspinking described it best during our chat: fun, bold, and “unapologetic” - which, ironically, was also the word we both used to comment about another spot (oops 🙊 - if you remember!).
The whole experience felt… punchy 😉 - creative energy coming through in both presentation and perspective. Big thanks to the team for the amazing experience and warm hospitality! 🥰✨🫶🏻
Overall: 4.7/5
📍 @8020bkk
#michelin #michelinstar #finedining #thaifood #bkk
So today marks exactly 3 years since I joined @8020bkk as the Chef De Cuisine. It has been an incredible journey filled with good times and even better memories.
First and foremost, I would like to thank @choti_debby_foodiecollection for taking a chance on me to take the reigns here. Thank you for putting your faith in me and continuing to provide amazing support!
Secondly, my Sous Chef @sarawut_pop you are my rock. Without you: I would have probably crumbled away by now. Your commitment to the cause is second to none. I wouldn't want to have anybody else beside me.
My team @i_am_kkrai@pipenrp@cholthidaj___@mwmmxm_@lllleem.b@waterpice@mh._.tle@zen_kangzen all of you have been incredible! Thank you for believing in what we're doing and for keeping this kitchen fun with all your vibrancy.
To the amazing people who have worked with us in the past @jrntp____@james_ktpc@settakorn@__p.lk you have all been part of the success we've attained. I hope you all continue to grow and become amazing chefs!
Everybody who has come to collab with us or have asked us to go collab with you: thank you so much for believing we are good enough to enter your kitchens. I'm extremely proud to have you all in my life.
To the FoH: @leonaidazz@bbysoniaaa@fonzaka1@jacktara9@banyawatjanthamas Thank you for your hard work!
It's been a terrific ride with a lot of ups and downs. I wouldn't trade this for anything. To many more years to come! Hear, Hear! 🥂
Thursday fun mixer with our amazing mix of expats and local players 💛
No matter where we’re from, the court is our common language.
Bangkok tennis just hits different 🎾🔥
#BangkokLife #TennisInThailand #ExpatCommunity #TennisVibes
It has been a minute since we hit up a 4-hands event, but this collaboration between 80/20 and London’s AngloThai was truly remarkable. Chef Thav Phouthavong hosted Chef John Chantarasak and Chef Xander Lloyd, bridging the gap between Bangkok and London in the most delicious way possible.
The theme was dubbed “Not So Thai,” but honestly? It was super Thai in disguise. The presentation was elevated, modern, and polished, but the “accent” spoke fluent Thai—bold, spicy, and familiar in the best way.
The Honey Butter Brioche with Shrimp Paste & River Prawn was a standout—rich, savory, and incredibly decadent. We also loved the Coconut Smoked Duck served with a unique Gari Curry, and the Lamb Sai Oua, which packed a serious punch of northern spice.
A night where heritage meets innovation perfectly.
✨ eat an go pick ✨
Honey Butter Brioche, Shrimp Paste & River Prawn
Coconut Smoked Duck, Gari Curry
Lamb Sai Oua Sausage
Son In Law Egg (Organic Egg Yolk & Caviar)
Wok-fired Grains, Duck Fat & Laab Spice
ห่างหายจากงาน 4-Hands ไปนาน รอบนี้กลับมาประเดิมที่ 80/20 ที่จับมือกับ AngloThai ร้านดังจากลอนดอน บอกเลยว่าเป็นค่ำคืนที่ประทับใจมาก Chef Thav Phouthavong เปิดครัวต้อนรับ Chef John Chantarasak และ Chef Xander Lloyd เชื่อมรสชาติกรุงเทพฯ-ลอนดอนเข้าด้วยกัน
คอนเซปต์งานคือ “Not So Thai” แต่เอาเข้าจริงคือ “Super Thai in Disguise” ชัดๆ หน้าตาอาหารดูอินเตอร์ ดู Elevated แต่รสชาติคือพูดไทยชัดแจ๋ว จัดจ้านถึงเครื่องแบบที่คนไทยคุ้นเคย
จานที่ว้าวมากคือ Honey Butter Brioche ทาด้วยกะปิและท็อปด้วยกุ้งแม่น้ำ คือนัวมาก อีกจานคือ Coconut Smoked Duck (เป็ดรมควันมะพร้าว) เสิร์ฟคู่กับแกงกะหรี่ และ Lamb Sai Oua (ไส้อั่วแกะ) ที่รสเข้มข้นถึงใจ ถือเป็นมื้อที่เปิดโลกอาหารไทยในมุมมองใหม่มากๆ
✨ eat an go pick ✨
Honey Butter Brioche, Shrimp Paste & River Prawn (บริยอชกะปิกุ้งแม่น้ำ)
Coconut Smoked Duck, Gari Curry (เป็ดรมควันมะพร้าว)
Lamb Sai Oua Sausage (ไส้อั่วแกะ)
Son In Law Egg (ไข่ลูกเขยท็อปคาเวียร์)
Wok-fired Grains (ข้าวกระทะมันเป็ดลาบ)
📍 Location: 80/20 (Eighty Twenty), Charoen Krung
#8020bkk #AngloThai #4HandsDinner #BangkokFoodie #ThaiFood #FineDiningBangkok #CharoenKrung #ร้านอาหารไทย #EatanGo
