Weekly A to Z, October 5th.

The one from Bangkok. 🇹🇭🛬🍴

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On Monday, I was delighted to host the Unilever Future Menus 2024 event at the Museum of the Future, a truly fabulous location. In a room of local and regional culinary professionals, it was great to chat and enjoy dishes inspired by some of the trends from the report, created by some of my favorite chefs in the UAE. You can download the global and local reports here (and yes, I helped edit and support the Arabia edition). Find the highlights here.

On Thursday, I departed for Bangkok and, after an hour delay (flight), and delayed baggage (it’s not all Instagram life), I was delighted to be whisked away in a posh BMW to check into the Four Seasons Hotel Bangkok at Chao Phraya River, recently awarded #14 on the World’s 50 Best Hotels list. Opened in 202, this Four Seasons positively wows at every turn. Home to the #13 50 Best Bars, after my flight, I was more than happy to sip on a delicious cocktail (or two) at the old-school cool BKK Club. In addition to the usual seamless Four Seasons service, I was also treated to lunch at Palmier by Guillaume Galliot. The tableside tartare is a must-order, as is the lobster — c’est magnifique. Thai hospitality truly is something else, and for my many years coming to Bangkok (first visit in 2000!), I would be more than happy to stay here again. #invited

My culinary visit officially kicked off on Friday. Our group started the evening by gathering at Nusara, helmed by Chef Tonn, but that’s just us getting started. I’ll be adding to my highlights for BKK, but please be sure to follow me on Instagram for all the latest — I don’t think you’ll want to miss a single dish.

Links, please.

• Chefs in the Middle East are using AI to cook up the future of food, my latest for Fast Company.

• Love this — Pizza Hut opens an inclusive restaurant in Riyadh. Caterer

• Mark you calendars: Ossiano x Atomix. Connecting Travel

• Also, bookmarking What the Food. Al Serkal

• Should influencers tip on comped meals? Plate

• Can your stomach handle a meal at Alchemist? NYT

• What are the most expensive champagnes? Vine Pair

• The shame of eating chicken nuggets. Vox

• The weirdest items left behind in hotel rooms. Vine Pair

• Uber to introduce self-driving taxis in UAE. Connecting Travel

• Ready to visit the James Bond bar. Robb Report

• And order this luxe Bond Bollinger set. The Drinks Business

• This is an incorrect deviled egg. Twitter

• I probably need emergency confetti. EC

• And this 2025 planner. Omoi

• And these Diptyque notebooks. Diptyque

• Sound, the forgotten flavor. Science Direct

• Just in my Pyrex phase. The Kitchn

• Would you pay USD$100 for alcohol-free bubbles? (I wouldn’t!) Vine Pair

• Is Italian food really American? 🤔

  The Art of Eating

• The oldest cheese doesn’t come from where you think it does. Morning Ag Clips

• What middle schoolers can teach us about cooking. Eater

• Trader Joe’s best fall items. The Every Girl

• Chilis is making a comeback. Washington Post

• With SNL in its 50th season, here are some of the top sketches. LA Times

• How pretty is this mug? Anthropologie

• Would you eat ostrich ramen? Food Beast

• Can you ‘split the G’ when drinking a pint of Guinness? Vine Pair

• This is why autumn can make you extra sleepy. Glamour

• 100 shades of white. NYT

This weekend? Le Du*, Potong*, Sühring** — pinch me, I’m not sure this is real.

Next week? Gaggan and even more food! I’ll be flying back and trying to catch up with posting everything, and then start to catch up on my visits in Dubai.

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C.

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