There’s a story behind every dish. For Chef Joe, it’s the bold reimagining of Thailand’s distinct culinary palate.
Chef Joe Jantraget is the culinary mastermind behind Thailand’s Nawa, Kwann, Samlor, and formerly 80/20, which earned him his first Michelin star in Bangkok, Thailand. He is bringing his flavors over at The Peak in a rare and exclusive collaboration with the Grand Hyatt Manila from November 5 to 8, 2025.
Guests during Chef Joe’s four-night special residency can indulge in the masterfully curated menu inspired by Kwann, a fire-driven concept recently named among Condé Nast Traveler’s World’s Best New Restaurants in the Hot List 2025.
Kwann showcases the rich heritage of Thai cuisine while incorporating primal techniques—fire, smoke, and charcoal—elevating the country’s traditional flavors into something truly extraordinary.
His cooking philosophy emphasizes local Thai ingredients, sustainability, and a deep respect for traditional flavors. Before his success in Bangkok, he began his culinary journey in Canada, where he spent over a decade honing his craft before returning to Thailand. He quickly made a name for himself in the capital’s dynamic food scene together with his partner and pastry chef Saki Hoshino.
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Chef Joe at The Peak
Diners can expect a nuanced selection of appetizers: Fresh Gallagher Oysters topped with oscietra caviar, caramelized seaweed, smoked cream, and finger lime. Filipinos can easily relate to the subtle notes of coconut milk with these starters.
Next is the lightly smoked salmon crudo with spicy gaeng som (a type of spicy-sour curry) vinaigrette. The charred beef tartare with ma-kwaen pepper (a native spice from Thailand), smoked egg yolk, and crispy shallots was my favorite among the starters. The smoky, layered texture of the protein, paired with in-house toasted rice crackers, offers a perfect bite with just the right amount of heat that prepares the diner for what’s about to come.
The first course ends with the fire-roasted beef bone marrow served with nam tok tamarind vinaigrette, dried chili, and rice crackers.
For the mains, guests are treated to a grilled Chilean seabass glazed with tom kem sweet soy and paired with charred onion relish. Kudos to the wait staff for being proactive to inform me of possible shellfish allergens. If you’re unlike me, feel free to indulge with a grilled rock lobster with Southern Thai-style curry and betel leaves, and tom yum tiger prawn with charred mushroom and smoked shrimp broth.
The Kurobuta pork chop with prik king caramelized chili sauce and crispy Thai basil, and Mulwarra Grain Fed Beef Striploin with spiced gao lao beef jus, chili garlic sauce, and crispy garlic were standouts from presentation to flavors.
I was enamored by the half spring chicken in korae curry style with coconut nan. Not because of the intricacies of the dish, which I undoubtedly assume, but on the intentionality of the whole experience. From the juiciness of the white and dark meats, to the comforting taste that transported me back to my dad’s cooking growing up.
It’s easy to get swept up in the prestige of a Michelin star — one of the most coveted honors in the culinary world. Yet, in my brief conversation with Chef Joe, it was clear that his love of cooking, much like the dishes he had just served, carries a quiet immanence: a devotion that exists not for recognition, but for the act itself.
He shared how his influence growing up was from the enjoyment of his mom’s cooking. When I complimented him on the brilliance of the chicken dish, he smiled in response, “The grilled chicken, that’s her recipe,” he said.
The guidance from his mother continues to this day. The challenge, however, was learning the recipe. Like an old school cook, his mother cooks by taste without needing any measurement. In jest, he even shared that she would just give you ingredients without telling exactly how many grams to use, leaving him deciphering the dish himself.
It was humbling to learn about Chef Joe’s influence and a brief story to one of his dishes. “I mean, for me, I try to tell all my guys as well that you have to cook from the heart a little bit. Something that you’re comfortable with, something clever—so, you actually know and you own the dish,” he said.
I returned to my seat to savor a sweet conclusion to the evening—Chef Joe’s dessert, a celebration of Thai heritage expressed through the comforting textures and flavors of sweet corn and coconut. It was a fitting finale to a night defined by flavor, fun, and a deep appreciation for the culinary craft.
The Grand Hyatt Manila is located at 8th Avenue corner 35th St., BGC, Taguig. Call +63 288381234 for reservations.
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