{"id":12480,"date":"2024-11-19T08:19:59","date_gmt":"2024-11-19T08:19:59","guid":{"rendered":"https:\/\/www.koktailmagazine.com\/?p=12480"},"modified":"2024-11-19T09:38:55","modified_gmt":"2024-11-19T09:38:55","slug":"one-night-in-bangkok-and-the-worlds-your-oyster-tickets-are-soldout-get-ready-to-meet-the-chefs","status":"publish","type":"post","link":"https:\/\/www.koktailmagazine.com\/th\/2024\/11\/19\/one-night-in-bangkok-and-the-worlds-your-oyster-tickets-are-soldout-get-ready-to-meet-the-chefs\/","title":{"rendered":"One Night in Bangkok and The World&#8217;s Your Oyster: Tickets Are Sold Out, Get Ready to Meet the Chefs!"},"content":{"rendered":"<p>The highly anticipated One Night in Bangkok and The World&#8217;s Your Oyster gala<br>charity dinner is officially sold out! Congratulations to everyone who secured a<br>spot \u2013 you\u2019re in for an unforgettable evening filled with exceptional food and a<br>great cause.<\/p>\n\n\n\n<p>Koktail welcomes the 6 chefs from outside of Thailand who have now arrived<br>in Bangkok and are ready to bring their skills to the table on 21 st November,<br>2024, at Gaysorn Urban Resort. Expect a memorable 14-course meal that<br>showcases the best of local and international flavours, along with an optional<br>wine pairing that will elevate each dish. With 7 of our favourite chefs from<br>Thailand partnering with our guest chefs from across Asia, this event will be a<br>true celebration of culinary excellence.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"724\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/charitydinner_invitation-02-724x1024.jpg\" alt=\"One Night in Bangkok and The World's Your Oyster\" class=\"wp-image-12506\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/charitydinner_invitation-02-724x1024.jpg 724w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/charitydinner_invitation-02-212x300.jpg 212w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/charitydinner_invitation-02-768x1086.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/charitydinner_invitation-02-1086x1536.jpg 1086w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/charitydinner_invitation-02.jpg 1240w\" sizes=\"(max-width: 724px) 100vw, 724px\" \/><\/figure>\n\n\n\n<p>This night isn\u2019t only about fine dining; it\u2019s an opportunity to give back. In<br>addition to the meal, a special auction will raise funds for Scholars of<br>Sustenance (SOS), a nonprofit organisation dedicated to reducing food waste<br>and feeding those in need across Thailand and Southeast Asia.<br>&nbsp;<br>With the tickets now gone, the excitement is building for a night of incredible<br>food, inspiring chefs, and the chance to contribute to a meaningful cause. Get<br>ready for an evening that combines the best of Bangkok\u2019s culinary scene with<br>the spirit of giving.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-welcome-our-chefs-from-across-asia\">Welcome Our Chefs from Across Asia<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sam Aisbett (Akuna, Ho Chi Minh)<\/li>\n<\/ul>\n\n\n\n<p>Chef Sam brings Australian and Vietnamese influences together at Akuna,<br>offering a fresh take on modern cuisine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Aisbett-1024x683.jpg\" alt=\"Chef Sam\" class=\"wp-image-12497\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Aisbett-1024x683.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Aisbett-300x200.jpg 300w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Aisbett-768x512.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Aisbett-1536x1024.jpg 1536w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Aisbett-2048x1366.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Michael Wilson (Marguerite, Singapore)<\/li>\n<\/ul>\n\n\n\n<p>Chef Michael creates seasonal tasting menus at Marguerite, highlighting<br>exceptional ingredients and creative presentation.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Michael-Wilson-3-1024x683.jpg\" alt=\"Chef Michael\" class=\"wp-image-12500\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Michael-Wilson-3-1024x683.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Michael-Wilson-3-300x200.jpg 300w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Michael-Wilson-3-768x512.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Michael-Wilson-3-1536x1024.jpg 1536w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Michael-Wilson-3-2048x1366.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Masahiko Kawano (Chaleur, Singapore)<\/li>\n<\/ul>\n\n\n\n<p>Chef Kawano combines Japanese and French flavours at Chaleur, earning<br>acclaim for his culinary talents.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Masahiko-Kawano-1-682x1024.jpeg\" alt=\"Chef Kawano\" class=\"wp-image-12508\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Masahiko-Kawano-1-682x1024.jpeg 682w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Masahiko-Kawano-1-200x300.jpeg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Masahiko-Kawano-1-768x1152.jpeg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Masahiko-Kawano-1-539x810.jpeg 539w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Masahiko-Kawano-1.jpeg 853w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Alain Huang (A, Taipei)<\/li>\n<\/ul>\n\n\n\n<p>Chef Alain focuses on simple yet powerful dishes that offer guests a complete<br>dining journey at his restaurant, A.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-683x1024.jpeg\" alt=\"Chef Alain\" class=\"wp-image-12501\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-683x1024.jpeg 683w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-200x300.jpeg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-768x1151.jpeg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-1025x1536.jpeg 1025w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-1366x2048.jpeg 1366w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Alain-Huang-min-scaled.jpeg 1708w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sam Tran (Gia, Hanoi)<\/li>\n<\/ul>\n\n\n\n<p>Chef Sam, a self-taught culinary talent, elevates traditional Vietnamese flavours<br>at Gia, creating modern dishes with cultural depth.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"684\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-684x1024.jpg\" alt=\"Chef Sam\" class=\"wp-image-12504\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-684x1024.jpg 684w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-200x300.jpg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-768x1150.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-1025x1536.jpg 1025w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-1367x2048.jpg 1367w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sam-Tran-1-min-scaled.jpg 1709w\" sizes=\"(max-width: 684px) 100vw, 684px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Louis Han (NAE:UM, Singapore)<\/li>\n<\/ul>\n\n\n\n<p>Chef Louis draws inspiration from his Korean roots, crafting a menu that<br>combines innovation with traditional flavours.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/exterior-and-Chef-Han-min-1024x683.jpg\" alt=\"Chef Louis\" class=\"wp-image-12505\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/exterior-and-Chef-Han-min-1024x683.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/exterior-and-Chef-Han-min-300x200.jpg 300w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/exterior-and-Chef-Han-min-768x512.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/exterior-and-Chef-Han-min-1536x1024.jpg 1536w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/exterior-and-Chef-Han-min-2048x1366.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>  <\/p>\n\n\n\n<p>  <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-welcome-our-thailand-based-chefs\">Welcome Our Thailand-Based Chefs<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Parkorn Kosiyabong (GOAT, Bangkok)<\/li>\n<\/ul>\n\n\n\n<p>Chef Tan combines Thai ingredients with modern techniques, focusing on<br>sustainability at his restaurants, GOAT in Bangkok and Laad in Phuket.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-683x1024.jpeg\" alt=\"Chef Tan \" class=\"wp-image-12490\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-683x1024.jpeg 683w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-200x300.jpeg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-768x1151.jpeg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-1025x1536.jpeg 1025w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-1366x2048.jpeg 1366w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Tan-scaled.jpeg 1708w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Yodying Phoomcharoen (Hybrid, Bangkok)<\/li>\n<\/ul>\n\n\n\n<p>Chef Sasha\u2019s dishes reflect her personal journey, combining family traditions<br>and personal memories in every plate at her hybrid restaurant.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha-683x1024.jpg\" alt=\"Chef Sasha \" class=\"wp-image-12491\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha-683x1024.jpg 683w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha-200x300.jpg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha-768x1152.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha-1024x1536.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha-1365x2048.jpg 1365w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Sasha.jpg 1400w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pat-In Promsawadi (INT, Bangkok)<\/li>\n<\/ul>\n\n\n\n<p>At this rooftop restaurant, Chef Patin mixes French techniques with Thai<br>ingredients for a refined, contemporary dining experience.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Knock-683x1024.jpg\" alt=\"Chef Patin\" class=\"wp-image-12492\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Knock-683x1024.jpg 683w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Knock-200x300.jpg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Knock-768x1152.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Knock-1024x1536.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Knock.jpg 1045w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Chalermwut Srivorakul (Jaras, Phuket)<\/li>\n<\/ul>\n\n\n\n<p>Chef Nui at Jaras infuses modern Thai cuisine with fine dining innovation,<br>drawing from a decade-long journey in the world of gastronomy.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-682x1024.jpg\" alt=\"Chef Nui\" class=\"wp-image-12493\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-682x1024.jpg 682w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-200x300.jpg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-768x1152.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-1024x1536.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-1365x2048.jpg 1365w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2-539x810.jpg 539w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Nui-2.jpg 1706w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Roman Sturn (Owl Brasserie, Chiang Mai)<\/li>\n<\/ul>\n\n\n\n<p>Chef Roman focuses on sustainable, locally sourced European dishes with a<br>distinct Thai touch at Owl Brasserie.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Roman-Sturn-2-768x1024.jpg\" alt=\"Chef Roman\" class=\"wp-image-12494\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Roman-Sturn-2-768x1024.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Roman-Sturn-2-225x300.jpg 225w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Roman-Sturn-2-1152x1536.jpg 1152w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Roman-Sturn-2-1536x2048.jpg 1536w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Roman-Sturn-2-scaled.jpg 1920w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Saurabh Sachdeva (Tambu, Phuket)<\/li>\n<\/ul>\n\n\n\n<p>Known for his mastery of Indian charcoal cuisine, Chef Saurabh redefines the<br>flavour experience with Premium ingredients, open-flame cooking, and a<br>Mughal-inspired rooftop at Tambu.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-683x1024.jpg\" alt=\"Chef Roman\" class=\"wp-image-12495\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-683x1024.jpg 683w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-200x300.jpg 200w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-768x1152.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-1024x1536.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-1365x2048.jpg 1365w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef_Saurabh-Sachdeva-3-scaled.jpg 1707w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Phuripat Wuttipattanon (Rern, Bangkok)<\/li>\n<\/ul>\n\n\n\n<p>At Rern, Chef Phuripat highlights southern Thai flavours through a sharing<br>menu that makes guests feel like coming back home, dining with family<br>members, friends or loved ones.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-1024x1024.jpg\" alt=\"Chef Phuripat\" class=\"wp-image-12496\" srcset=\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-1024x1024.jpg 1024w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-300x300.jpg 300w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-150x150.jpg 150w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-768x768.jpg 768w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-1536x1536.jpg 1536w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-2048x2048.jpg 2048w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-800x800.jpg 800w, https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2024\/11\/Chef-Phu-2-60x60.jpg 60w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>The highly anticipated One Night in Bangkok and The World&#8217;s Your Oyster galacharity dinner is officially sold out! Congratulations to everyone who secured aspot \u2013 you\u2019re in for an unforgettable evening filled with exceptional food and agreat cause. Koktail welcomes the 6 chefs from outside of Thailand who have now arrivedin Bangkok and are ready [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":12509,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[132,1],"tags":[],"class_list":["post-12480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-identities"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.8 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>One Night in Bangkok and The World&#039;s Your Oyster: Tickets Are Sold Out, Get Ready to Meet the Chefs!<\/title>\n<meta name=\"description\" content=\"The highly anticipated One Night in Bangkok and The World&#039;s Your Oyster galacharity dinner is officially sold out! 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