Aziamendi’s Chef de Cuisine, Alex Burger explains, “The concept of the ‘Four Hands’ degustation dinner will be a unified approach between Aziamendi and Chef Ian Kittichai to tell the story of our distinctive styles of gastronomy.”

Chef Ian Kittichai

Chef Ian Kittichai

Ian Kittichai began his career with the Waldorf in London before working for Four Seasons and winning acclaim in multiple international culinary competitions. He is well known for hosting the weekly cooking show Chef Mue Tong (The Golden Hand Chef), which can be seen in over 70 countries and he is one of the permanent Iron Chefs on the Iron Chef Thailand television show. His restaurants include Namsaah Bottling Trust and Hyde & Seek Gastro Bar in Bangkok, Spot Dessert Bars in New York City,Mumbai’s KOH by Ian Kittichai, Singapore’s Tangerine at Resort World Sentosa and the acclaimed Issaya Siamese Club with its sisiter outlet, Issaya Cooking Studio and Issaya La Patisserie, in Bangkok.

Chef Ian Kittichai comments, “ We (the chefs) will connect our philosophies that are strongly influenced by local culture and available produce. We then will present it to diners on this auspicious occasion in the Chinese lunar year in such a beautiful setting”.

Dinner is priced at THB 5,000 ++ and with wine pairing starts from an additional THB 3, 500 ++ per guest. Bookings are strongly recommended for this special event.

Please either call + 66 (0) 94 005 0654 or email

Located by the shores of Natai Beach, just 20 minutes north of Phuket International Airport, Aziamendi Restaurant is headed up by three-star Michelin Chef Eneko Atxa from Spain and is part of Iniala Beach House. The dining experience at Aziamendi is interactive with signature dishes on two contemporary degustation menus. Dishes include items such as ‘Bonsai Tree of Juicy Cherry Tomatoes’, ‘Truffled Egg’, ‘Foie Gras Ashes’ and ‘Petit Fours of White Chocolate with Mint and Cloud’. Chef de Cuisine Alex Burger of New York and Chef Eneko Atxa have worked together to create an extraordinary menu using Basque technique fused with Thai ingredients, presenting an entirely new roving dining concept. Aziamendi’s team also includes, Head Sommelier, Fabien Etienne, who’s work at Aziamendi was recently received the following accolades; ‘Best Wine List in Thailand’, ‘Best List of Wines by the Glass’, ‘Best List in a Restaurant or Bar’ and ‘Best List in Phuket’. Mixolologist Albert Mosley also creates an imaginative cocktail menu to complement Chef Eneko’s dishes. In Aziamendi, you are surrounded by aweinspiring art from some of Southeast Asia’s most acclaimed artists.