For ages, the culinary world has maintained a clear divide: wine was reserved for fine dining, while cocktails were the domain of cozy bars. Sommeliers praised the nuances of terroir and balance, as bartenders casually offered bowls of olives, often neglecting the need for substantial fare. One pairing was celebrated as a refined art, the other often dismissed as simple bar food.
A New Culinary Partnership
This division is blurring. Chefs and mixologists are increasingly discovering that cocktails—rich in acidity, infused with smoke, spice, and botanical intricacies—can elevate the dining experience, often offering more expressive pairings than wine.
The Contemporary Dining Scene
In numerous cities, the most memorable culinary experiences now unfold while seated on plush stools, cocktail in hand. This was certainly my experience at Palazzo Tirso Sardegna in Cagliari, Sardinia, where the boundaries between fine dining and cocktail culture had all but disappeared.
Elevating Bar Snacks
During my visit, I had the pleasure of speaking with Pichaya ‘Pam’ Soontornyanakij, affectionately known as Chef Pam, the Bangkok-based creator of the Michelin-starred Restaurant Potong and a prominent influencer in modern Asian cuisine. She discussed her innovative bar snack offerings designed for MGallery Collection. “About five years ago, people underestimated bar snacks,” she reflects. “Now, they are becoming more meaningful and representative of the establishment’s identity.”
This collaboration encompasses 16 MGallery properties, ranging from Paris to Seoul and Melbourne to the Middle East, celebrating World Cocktail Month. Each location will offer five signature bar bites conceptualized by Chef Pam, alongside two unique regional dishes that highlight local flavors. “I traveled the world,” she shares. “I visited Paris, Korea, Australia, and Hong Kong to collaborate with MGallery chefs and exchange ideas.”
Signature Dishes
In different regions, guests can expect creatively crafted offerings:
- Crispy rice topped with tuna in Korea and Japan
- A luxurious mantou-style burger with glazed lamb in Hong Kong
- Fried squid served with squid ink
- Caviar-topped tartare
- Delicate crab dishes
- Beef tartare described by Chef Pam as “beautiful, with a kick.”
The Art of Snack Creation
Chef Pam’s transition from fine dining to crafting bar snacks posed a unique challenge: designing dishes that fit the bar’s relaxed atmosphere. “The food must be simple but surprising,” she explains. “It could astonish through its presentation or bold flavors.”
This initiative mirrors a larger evolution in global fine dining, moving away from established European styles towards authentic expressions of heritage and locality. “Today, fine dining is increasingly focusing on regional flavors,” Chef Pam elaborates. “In the past, it was predominantly French, Italian, or Japanese, often lacking diversity.”
Now, there is a growing interest among chefs in highlighting hyper-local traditions and the distinct culinary identities of regions, whether drawing from village recipes or larger cultural influences. “Chefs are tapping into their heritage cuisine; it’s an exciting time for gastronomy,” she concludes.
