A child of the Hamptons who graduated from Cornell with a Masters in Hospitality and a bachelor of Science in Biology Jason has redefined luxury travel. He completed his graduate studies at Raffles in Singapore and Hotel Le Royal in Phnom Penh Cambodia.

Story by Laurence Civil

He opened the Four Season’s Tented Camp, Chiang Rai before working with Bill Bensley on the concept for the all suites The Siam where he was former General Manager. A passionate elephant polo player and a key supporter of a sustainable role for elephant in Thai tourism. He is also an advocate in travellers exploring their location as is reflected in his selection of restaurants he recommends to his guests.

Krua Apsorn for lunch

Samsen 1 Alley, Wat Sam Phraya, Bangkok 10200

This branch was opened by Chef Chanchavee Skulkant affectionately known as Paa Daeng (Aunty Daeng) who was the former cook to the late Princess Mother. It’s located in the old part of Bangkok and despite being one of the most famous in Bangkok, serving simple food for in the know local and visiting foodies, it remains most modest and affordable. The two must-have dishes are the “stir-fried crab in curry powder” lovely chunks of tender crabmeat sautéed with egg, onions, spring onion in a very mild yellow curry sauce. The second “omelet with crab” a sublime globe of egg stuffed with crab. Both egg and crab yet each has its own distinctive flavour.

Jae Fai for street food dinner

327 Maha Chai Road, Samron Road, Phra Nakorn Bangkok 10200

Open 3pm-2am (mon-sat)

Located in an unmarked shophouse on Thanon Mahacahi directly opposite to 7 Eleven. It has universal acclaim for serving the most expensive pat kee now – ‘drunkard noodles’, wild rice noodles fried with seafood and Thai herbs. This price is justified due to the copious quantities of seafood cooked in their distinctive style that results in an almost oil free finished product.

Steve Cafe for Dinner

68 Sri Ayudhaya, Soi Sri Ayudhaya, Vachiiraphayabaan, Bangkok 10330
Open daily 11.30am-11pm

The place to experience the taste of authentic, very pleasant and comfortable home cooked style Thai food. It’s located in a small community behind Wat Devarajkoochoon, next to Thewet Pier in a 60. Years old brightly painted riverfront house. Their specialities include gang luang sai but gung – Southern sour soup with lotus stems and prawns; Krua gluing moo – stir fried minced pork wit herbs and; Tom kong pla said – spicy soup with dried fish and mushrooms.

Never Ending Summer

41/5 Charoenpanvorakul Nakaorn Rd, Klong San, Bangkok 10600
Open daily 11am-11pm

Star architect Dungrit Bunnag took over an old warehouse and with minimal conversion managed to turn it into something special. With his partner Nareerat Boonaykiat has re-created the dishes of their childhood growing up in their upper class Bangkokian households. Dishes include Khao palo – braised pork belly with duck eggs and nam prik long ruea – sweet shrimp paste relish served with sweet pork, salted egg yolks and fluffy catfish flakes. A standout dish is their sir fried lotus stems with shrimp paste which are pleasantly crunchy.

It was one of Bangkok.s first plant filled warehouse restaurant, an interesting Thai culinary journey down memory lane.

Madame Musur for bohemian chic

41 Soi Ramburi, (behind Chana Songkran Temple). Phra Nakorn Bangkok 10200
Tel + 66-2281-4238

Run by Patchrin “Nong” Wannnawijit, a former F & B Manager of many of Bangkok’s big name hotels. The theme is Bali inspired with an outdoor space of rattan sofas. The interior is more refined with a display of the owner’s collection of batik, northern Thai paintings and Lanna style daybeds. The food focuses on original Northern Thai dishes. They include Khao Soy – yellow noodles with a northern chicken curry; kanom Jen nam-ngee – rice noodles with a pork stew; sai auo – Chiang Mai pork sausage and; nam prik ong – chilli paste with minced pork and cherry tomatoes. It’s the atmosphere, friendly service and tasty food and drinks that have customer coming back for more.

Currently, Jason M. Friedman is Managing Director – J.M.Friedman & Co.
Tailored Hospitality