MGallery Collection has launched a new culinary collaboration with Michelin-starred chef Pichaya “Pam” Soontornyanakij as part of World Cocktail Month 2026, introducing a pairing concept that combines cocktails with curated bite-sized dishes across selected MGallery properties worldwide.

The programme positions the hotel bar as a more immersive dining destination, combining mixology with gastronomic storytelling through a menu of cocktails and small plates developed by Chef Pam in collaboration with MGallery chefs across Asia.

The collaboration will be introduced across 16 selected MGallery Collection properties globally, including six hotels in Asia:

  • Hotel Naru Seoul Ambassador – MGallery Collection
  • V Villas Maldives at Mirihi – MGallery Collection
  • Avista Hideaway Patong Resort & Spa Phuket – MGallery Collection
  • Hotel Sosei Sapporo – MGallery Collection
  • Ming Hotel Nanjing – MGallery Collection
  • The Silveri Hotel Hong Kong – MGallery Collection

Chef Pam Brings Michelin-Starred Approach to the Bar

Chef Pam, founder of Bangkok’s Michelin-starred Potong, is known for a culinary philosophy built around contrast, balance, texture, and emotional storytelling through flavour. Named The World’s Best Female Chef 2025 and Asia’s Best Female Chef 2024, she developed the programme around the idea of transforming cocktails and accompanying bites into a connected dining experience rather than standalone drinks and snacks.

“For me, flavour is a language shaped by contrast, memory and emotion,” said Chef Pam. “My cuisine is guided by the idea of five flavours and five emotions, striking a perfect balance of taste that evokes feeling and connection. With MGallery Collection, we wanted to let that language unfold beyond the plate and into the bar.”

Maud Bailly, CEO of Sofitel, Sofitel Legend, MGallery and Emblems, described the collaboration as an expansion of how hotel bars can function within hospitality experiences. “This collaboration goes beyond a simple pairing, it is an invitation to reinvent the art of mixology and finger food, transforming them into a sophisticated dialogue between cuisine and cocktail,” she said.

Cocktail Pairings Designed Around Texture and Contrast

The programme features five signature pairings, each designed to create interaction between the flavours of the cocktail and the accompanying dish.

Among the pairings are:

  • Caviar-Crowned Tartare served with the Prohibition Martini
  • Tender Temptation Wings paired with The Botanist’s Waltz
  • Sun-Kissed Crab matched with the Midnight Fizz Society
  • Truffle Shuffle Polenta alongside the Cult of Verde
  • Squid’s Midnight Dip paired with the Archive of Tomorrow

The dishes are designed to interact directly with the cocktails, amplifying botanical notes, balancing sweetness, or highlighting spice and acidity through contrasting textures and flavours.

Regional Variations Across Asia

In Asia, the concept expands through regional dishes developed using local ingredients and influences. Additional menu items vary by destination, including:

  • Shrimp Garden Toast and Air & Fire Corn in Thailand and the Maldives
  • Fiery Mantou Bun and Soy-Dipped Purple Fries in Mainland China and Hong Kong
  • Tofu & Apple Eclipse and Sea Breeze Tartare in Japan and South Korea

The cocktails Sunset Botanica and Tropic Mirage are paired alongside these regional dishes.

Chef Pam’s signature bites will be available year-round beginning 13 May 2026, while the World Cocktail Month cocktail programme will run for three months across participating MGallery Collection properties.