HYDE & SEEK GASTRO BAR

Chef teamed up with co-founders Chef Peter Pitakwong and Chanond Purananda, one of Asia’s foremost cocktail and beverage consultants, to create Bangkok’s first gastro bar. Hyde & Seek was a playground for the senses featuring New American and New British cuisine paired with inspired cocktails. The brand was expanded and sold to an investment group in 2017.

2010 – 2017

https://www.hydeandseek.com

MORE RESTAURANTS

Chef Kittichai and Chef Richie Lin have joined forces to create Coast at The Regent Taipei. The fine dining “modern coastal cuisine” menu features seasonal ingredients, a rich bounty of high-quality Taiwanese seafood, herbs and spices from Thailand, and progressive cooking techniques. The restaurant features an open kitchen, bar and private room. 2020 – Present https://coast.tw

Enveloping diners in a sensory experience like no other in Mumbai, Koh by Ian Kittichai at the Intercontinental Marine Drive Hotel featured Chef’s dramatic signature “high Thai” cuisine in a plush setting created by renown designers Satomi Hatanaka and Quentin Dante of Studio Q Concepts. 2010 – 2015  

Nestled away in lush tranquility I Resorts World Sentosa Singapore, Tangerine awakens your inner zen with Chef’s Thai-inspired menu, using herbs and spices freshly handpicked from the restaurant’s herb garden. The balanced and seasonal menu features whole grains, fresh fruits, vegetables, premium free-range poultry, sustainable fish and grass-fed beef. 2014 – Present https://www.rwsentosa.com/en/restaurants/tangerine/overview

The collective brainchild of Chef Kittichai, music impresario/restaurateur Frederic Meyer and nightlife guru Justin Dunne, Namsaah was the culmination of their respective talents to create a bespoke bar and restaurant experience in the heart of Bangkok. Housed in an early 20th century grand villa, the focus was on classic and whimsical cocktails as well as Asian bar food and larger sharing dishes. 2014 – 2020 www.namsaah.com