Cheg Mark Hannon with a starter selection from his new menu at Sambal Bar and Grill
New York native Mark Hannon has been busy revamping the menus at The Royal Orchid Sheraton Hotel and Towers in Bangkok since his recent appointment, with Sambal Bar and Grill taking precedence.
Mark comes to Thailand via stints in Miami, Chicago, Australia and Dubai. His father’s seafood restaurant proved to be his early inspiration, before he went on to graduate from the Scottsdale Culinary Institute. He worked alongside celebrity chef Michelle Bernstein and then rose through the ranks to become sous chef for Chef Clay Conley. In Chicago Mark was appointed as executive chef for the first time, working at the prestigious Quince Restaurant.
A one year hiatus travelling and working in Australia was followed by two appointments in Dubai. Mark worked first at the ocean front Nasimi Restaurant at the iconic Atlantis the Palm, before joining Hunters, at The Westin Mina Seyahi.
With a wealth of experience to call on, but with curiosity about local ingredients and cooking habits beckoning, Mark immersed himself in the culture of kitchens and markets throughout Bangkok. He then got down to the business of creating, with the results providing an intriguing blend of international and local flavours that give riverside diners the chance to sample something that little bit different.
Words and photos by Paul Hutton, Bangkok Scene.
Smoked Salmon, Langoustine and Hamachi starter dishes (from front)
Conch Shell (front) and Caesar Salad starter dishes
Soft Shell Crab
Grilled Fish Soft Shell Tacos
Mango Sticky Rice