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Manila Bulletin devider Lifestyle devider Food devider Michelin-starred Chef Joe Jantraget brings Thai fire to The Peak

Michelin-starred Chef Joe Jantraget brings Thai fire to The Peak

The Michelin-starred Bangkok chef brings his fire-driven modern Thai cuisine to Grand Hyatt Manila's The Peak for a four-night culinary showcase this November

Published Nov 5, 2025 09:21 am
Chef Napol “Joe” Jantraget
Chef Napol “Joe” Jantraget
Grand Hyatt Manila welcomes one of Thailand’s most dynamic culinary voices this November as Michelin-starred Chef Napol “Joe” Jantraget takes over The Peak from Nov. 5 to 8, 2025. Known for his inventive approach to Thai cuisine, Chef Joe is expected to deliver a rare dining experience that blends tradition, innovation, and the elemental power of fire.
The Bangkok-based chef has earned acclaim for his bold reinterpretations of Thai flavors, which balance local heritage with contemporary flair. His restaurants—Nawa, Kwann, and Samlor—have become must-visit destinations in Thailand’s capital. His latest venture, Nawa Thai Cuisine, was awarded a Michelin Star and the Michelin Opening of the Year honor, reinforcing his place among Asia’s most respected chefs.
“Chef Joe has earned international acclaim for his bold reinterpretation of Thai flavors, blending traditional techniques with contemporary flair,” Grand Hyatt Manila said in a press statement announcing the collaboration. “This special residency at The Peak offers Manila diners a chance to experience his artistry firsthand, set against the city’s most stunning skyline.”
The four-night engagement draws inspiration from Kwann, Chef Joe’s fire-driven concept recently recognized by Condé Nast Traveler in its World’s Best New Restaurants Hot List 2025. At Kwann, smoke, flame, and charcoal take center stage, transforming traditional Thai dishes into sophisticated expressions of craft and creativity.
The a la carte menu will open with a lineup of refined starters. Highlights include Fresh Gallagher oysters topped with oscietra caviar, caramelized seaweed, smoked cream, and finger lime; Lightly Smoked Salmon Crudo with spicy gaeng som vinaigrette; Plaa, a dish of cured hamachi with cucumber and Thai seafood sauce; and Charred Beef Tartare with ma-kwaen pepper, smoked egg yolk, and crispy shallots. A standout among appetizers is the Fire Roasted Beef Bone Marrow with nam tok tamarind vinaigrette and in-house toasted rice crackers.
For mains, diners can expect Grilled Rock Lobster with Southern Thai-style curry and betel leaves, Tom Yum Tiger Prawn with charred mushroom and smoked shrimp broth, and Kurobuta Pork Chop with prik king caramelized chili sauce and crispy Thai basil. Grilled Chilean Seabass glazed with tom kem sweet soy, Half Spring Chicken in korae curry style with coconut nan, and Mulwarra Grain Fed Beef Striploin with spiced gao lao beef jus complete the menu.
To end the evening, Chef Joe will present a dessert inspired by his homeland: Textures and Flavors of Sweet Corn and Coconut, an elegant finale celebrating Thailand’s vibrant ingredients.
Born and raised in Thailand, Chef Joe’s journey began far from Bangkok’s bustling kitchens. He spent more than a decade in Canada refining his culinary skills before returning home, where he partnered with pastry chef Saki Hoshino to open 80/20, the restaurant that earned him his first Michelin star. His philosophy remains rooted in sustainability and respect for local produce, elevating traditional Thai ingredients through precise, modern techniques.
His Manila residency represents more than a guest appearance—it is a meeting of culinary cultures, set high above the city in one of its most celebrated dining spaces. For Manila’s diners, it promises an intimate glimpse into Thailand’s evolving gastronomy and the chef who continues to define it.
Reservations for the four-night engagement are highly recommended. For inquiries, contact Grand Hyatt Manila at +63 2 838 1234 or visit grandhyattmanila.com.
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