Dig Into These Chefs’ Signature Dishes
Around Southeast Asia

Hailing from France and having worked across Asia, InterContinental Hanoi Westlake’s Executive Chef, Christophe Depuichaffray, is an expert at combining intricate French cooking techniques with the bright flavours of Asian cuisine.

Best capturing his east-meets-west philosophy is Chef Christophe’s Patagonian Toothfish Ikan Bakar, where highly prized Patagonian toothfish is charcoal-grilled to perfection and covered in an appetising sambal paste. A crowd-favourite at the hotel’s Milan Restaurant, this dish is perfect on its own, but even better with a bowl of steaming white rice.

Unique and inventive fusion dishes can also be found over at Regent Phu Quoc’s Oku. At this exquisite French-Japanese omakase restaurant, Chef Andy delights diners with his slew of specialties, not least his Japanese A5 Wagyu Striploin with Wasabi Crème Frâiche and Aged Balsamic. 

“I like to keep my cuisine simple but flavourful, always showcasing the natural flavours of ingredients”, Chef Andy shares. Simply seasoned, grilled to perfection, and topped with an invigorating wasabi sauce, Chef Andy’s wagyu dish is a steak truly unlike any other. 

Cooking delicious Indonesian food is an art. Good chefs know just how to elevate the best ingredients with the perfect blend of spices to create something truly spectacular. 

At InterContinental Bali Sanur’s Layang Layang Restaurant, Chef Dewa’s Nasi Campur showcases the chef’s complete mastery of this skill—crispy fried chicken, grilled fish, creamy vegetable curry, and a punchy sambal paste all come together on one plate to give diners a hearty taste of traditional Balinese fare. 

Likewise, Chef Dendy Lukmansyah’s Beef Rendang at Crowne Plaza Bandung’s Mosaic All Day Dining Restaurant demonstrates his command of the cuisine. “Making good rendang is complex; on top of choosing the optimal cut of meat, the spices must be mindfully fried for hours until it has all been absorbed by the beef,” says Chef Dendy. A true labour of love, it’s no wonder Chef Dendy’s luscious rendang has become a must-have for those in Bandung.

And even Italian food gets a touch of the Indonesian cooking philosophy at InterContinental Bali Resort’s Bella Cucina. Here, Chef Romain Lefevre elevates his signature Beef Tartare with a decadent touch of truffle oil, bringing the beef’s naturally sweet flavours to new heights. 

Dining at InterContinental Kuala Lumpur’s Tao Chinese Cuisine is always a surprise—and in the best way. Chef Tommy Choong’s modern take on Cantonese classics lends every dish unique flavours you simply won’t find elsewhere. 

One of the chef’s star dishes is his Stir-Fried Taiwanese Rice Vermicelli with Assorted Seafood and Lei Cha Sauce. Vermicelli specially imported from Hsinchu is bathed in an emerald-green pesto sauce made with fresh basil, olive oil, and toasted pine nuts. Omitting the use of cheese, this lighter take on the classic pesto melds beautifully with the springy vermicelli to make a delightful fusion creation. 

We challenge you not to order Chef Aaron Tan’s 3.33 Honey-Glazed Duroc Pork Ribs when at InterContinental Singapore’s Michelin-recommended Chinese restaurant, Man Fu Yuan. 

‘3.33’ aptly captures the tedious process of creating these unbelievably tender pork ribs—the ribs are first braised for three hours, before being deep-fried, glazed, and then flambéed dramatically tableside. Sweet, smoky, and perfumed with the sweet fragrance of grated coconut, this standout dish will impress anyone on the table. 

Carefully made with love is also Chef Stefano Sanna’s Brasato 3 Pepi over at Allora, the newly-opened Italian restaurant at Crowne Plaza Changi Airport. Showcasing Chef Stefano’s philosophy of bringing joy to diners through his authentic Italian food, this reinvention of the classic cotoletta alla Milanese sees crispy breaded veal cutlet topped with mortadella and parmigiano reggiano—an indulgent combination guaranteed to bring a smile to your face.  

Here’s a treat the next time you’re at InterContinental Phuket Resort—you can look forward to not just one, but two stellar dishes at this picture-perfect beachside hotel. 

As you relax on warm sand with a cool drink in hand at Pine Beach Bar, be sure to order some of the best pizzas in town—especially Chef Nee Buakert’s Truffle Pizza. Dried porcini, black truffle paste, parmesan, and mozzarella crown a perfectly crisp pizza base, and turn this pizza into a total umami bomb.

If you’re in the mood for perfectly flame-grilled proteins served with panoramic sea views, 333 At The Beach is where it’s at. Chef Thatsanawit’s juicy Kurobuta Pork Chop definitely steals the show—paired with a zesty chimichurri sauce and local sweet potato, these pork chops will take you straight to paradise.

Even more seaside gastronomy awaits at Kimpton Kitalay Samui’s Fish House. As the restaurant’s name suggests, seafood is the name of the game here, and the highlight is definitely Chef Eddy’s Chili Prawns. Perfect after a day at the beach, these sweet-spicy king prawns, served with fluffy bao buns and a refreshing slaw, are a match made in heaven with an ice-cold beverage. 

Fans of hearty proteins meanwhile will absolutely fall in love with Chef Noom’s Grilled Thai Beef with Sticky Rice at Hotel Indigo Phuket Patong’s Pots Pints & Tikis. Brought together by an appetite-whetting sweet and spicy sauce, this hearty dish is a tribute to Chef Noom’s childhood where this dish inspired his entire culinary journey. 

Likewise, Somying’s Kitchen at InterContinental Khao Yai Resort is where you can have a taste of Chef Chidchai’s Somying Saab, a homage to the Korat people’s cuisine. Grilled whole Korat chicken, spicy minced pork salad, Korat-style papaya salad, and sticky rice come together to make a satisfying meal that showcases the best of Korat’s unique cuisine. 

And sometimes, even the simplest dishes are enough to showcase a chef’s skills—take Chef Ruj’s Ruben Smash Burger for example at Kimpton Maa-Lai Bangkok’s Stock.Room. On top of a mouth-watering combination of wagyu beef patty and Swiss cheese, it’s lovingly home-made elements like sauerkraut and corned beef that truly set Chef Ruj’s burger apart from the rest. 

Likewise, Chef Tui at Holiday Inn & Suites Rayong City Centre elevates humble pasta dishes into a work of art with his creativity. Whether it’s a simple plate of carbonara or a tomato pasta, every single one of Chef Tui’s pasta dishes will take your tastebuds on a culinary journey.

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