Looking to treat yourself (and your taste buds) to something extraordinary? From November 5 to 8, 2025, Grand Hyatt Manila invites diners to experience a world-class culinary collaboration as Michelin-starred Chef Napol “Joe” Jantraget brings his modern Thai masterpieces to The Peak for a rare four-night takeover.

The Peak – Grill Outdoor

Guest Chef – Chef Joe

Chef Joe is a Michelin-starred Thai chef celebrated for his bold, modern interpretations of traditional Thai cuisine. He’s the creative mind behind some of Bangkok’s most acclaimed restaurants — Nawa, Kwann, Samlor, and formerly 80/20, where he first earned his Michelin star. His latest venture, Nawa Thai Cuisine, received both a Michelin Star and the Michelin Opening of the Year award, solidifying his place among Thailand’s most innovative chefs.

The Peak – Grill Indoor

Fire-roasted beef bone marrow with nam tok tamarind vinaigrette, dried chili and in-house toasted rice cracker

Before achieving global acclaim, Chef Joe spent over a decade in Canada, honing his culinary craft and refining his distinctive palate. Returning home to Thailand, he teamed up with his partner and pastry chef Saki Hoshino, making waves in Bangkok’s dynamic dining scene. His philosophy is simple yet profound — to highlight local Thai ingredients, sustainability, and authentic flavors, elevated with modern techniques that respect the soul of Thai cooking.

Fresh Gallegher oysters with oscietra caviar, caramelized seaweed, smoked cream and finger lime

This special engagement at The Peak takes inspiration from Kwann, his fire-driven restaurant recently featured in Condé Nast Traveler’s World’s Best New Restaurants (Hot List 2025). Expect a menu that celebrates the primal elements of fire, smoke, and charcoal — a culinary expression of Thailand’s warmth and depth.

Grilled rock lobster with southern Thai-style curry and betel leaves

Half spring chicken korae curry style with coconut nan

Standout dishes include Fresh Gallagher Oysters with oscietra caviar and smoked cream, Salmon Crudo with spicy gaeng som vinaigrette, Charred Beef Tartare, Tom Yum Tiger Prawn, and Grilled Rock Lobster with Southern Thai Curry. To finish, the dessert Textures and Flavors of Sweet Corn and Coconut offers a delicate, playful homage to Thai sweetness and tropical charm.

Lightly smoked salmon crudo with spicy gaeng som vinaigrette, sunkist and turmeric

Mulwarra grain-fed beef striploin with spiced gao lao beef jus, chili garlic sauce and crispy garlic

Textures and flavors of sweet corn and coconut

Set against the breathtaking skyline of Bonifacio Global City, this event is the perfect excuse to dress up, dine fancy, and savor something truly special. It’s not every day that a Michelin-starred chef cooks in Manila — so if you’re going to splurge, make it count. ?

The Peak, Grand Hyatt Manila, BGC
November 5–8, 2025
For reservations, call +63 2 838 1234 or visit www.grandhyattmanila.com

Follow @grandhyattmanila on Instagram and Grand Hyatt Manila PH on Facebook for updates.

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Read: The Peak: Bar, Grill, Music and More at The Grand Hyatt Manila