EventsAdmiral Hotel Manila–MGallery launches latest culinary campaign

Admiral Hotel Manila–MGallery launches latest culinary campaign

Two guest chefs from Sofitel Bangkok Sukhumvit give diners a taste of Thailand

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Admiral Hotel Manila–MGallery unveiled its signature culinary campaign, The Admiral’s Travels, on April 2, 2025 at Admiral Club Manila Bay, its unique rooftop dining destination. Inspired by the Admiral Club’s story of global exploration, the campaign invites guests to embark on a gastronomic adventure, reinterpreting international flavors through the restaurant’s dining outlets.

Admiral Hotel Manila–MGallery’s culinary, food, and beverage team with Sofitel Sukhumvit Bangkok executive sous chef for banqueting operations Chef Narumol Intiya (Chef Joy) and junior sous chef for banquets Chef Sakda Rangsoongnern (Chef Art)

Admiral Hotel general manager Matthieu Busschaërt said, “Admiral Hotel endeavors to elevate the gastronomic experience of its guests by bringing in the world’s finest culinary artisans to Manila, in collaboration with Accor’s La Maison hotels worldwide.”

Thai specialties

This April, the Admiral brings to life the first stop of this culinary journey—The Admiral’s Travels: Taste of Thailand. This authentic Thai culinary experience is made possible through a partnership with Sofitel Bangkok Sukhumvit and in collaboration with Esclusivo Inc. From April 1 to 8, the talented banquet chefs from Sofitel Bangkok are in Manila to present signature Thai dishes at Admiral Club. These exclusive dishes will be featured in the hotel’s lunch and dinner buffet spread throughout April.

Sofitel Sukhumvit Bangkok executive sous chef for banqueting operations Chef  Narumol Intiya (Chef Joy) and junior sous chef for banquets Chef Sakda Rangsoongnern (Chef Art)

Chef  Narumol Intiya (Chef Joy), executive sous chef for banqueting operations at Sofitel Bangkok Sukhumvit, brings over 20 years of experience in Thai cuisine. Her culinary journey began in 1991 at the prestigious Grand Hyatt Erawan Bangkok, where she honed her skills. Rising through the ranks, she became the sous chef of a large banqueting kitchen before joining Sofitel Bangkok Sukhumvit in 2017. Chef Joy has led high-profile events for Chambers of Commerce and Embassies, while showcasing Thai cuisine in India, Indonesia, Hong-Kong, Guam, China, and many more.

Supporting her is Chef Sakda Rangsoongnern (Chef Art), currently the junior sous chef for banquets at Sofitel Bangkok Sukhumvit. He is a rising talent in Thai cuisine, specializing in event catering. Having started as an apprentice at the hotel, he has dedicated a decade to honing his craft and gaining extensive experience in banquets and events.

www.admiralhotelmanila.com

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