Bangkok, Thailand, December 2, 2024 / TRAVELINDEX / Millennium Hilton Bangkok has officially launched its new restaurant, OXBO Bangkok, located on the third floor of the hotel. It offers a cutting-edge dining experience that combines meticulous flavours with the “Bound by Nature” philosophy. The concept highlights sustainability and the use of locally sourced ingredients, connecting people with nature through fresh, local produce and thoughtful preparation.

Chef Oliver Afonso, Head Chef at OXBO, is the driving force behind the restaurant’s culinary creativity and excellence. With a wealth of global culinary experience, Chef Oliver combines expertise honed in Michelin-starred kitchens with a philosophy of simple yet distinctive cuisine. Originally from Venezuela and raised in Spain, he began his culinary journey at the age of 16, later working in prestigious establishments such as Gaggan, recognised as Asia’s Best Restaurant for four consecutive years.

As Head Chef at OXBO, Chef Oliver has curated a menu that seamlessly blends Thai flavours with international influences. His approach emphasises the use of seasonal ingredients and sustainable resources, working closely with local farmers to ensure the finest quality in every dish. From seafood sourced from the Gulf of Thailand and fresh vegetables from organic farms in Chiang Rai, to premium meats from world-class producers, every ingredient is meticulously selected. Chef Oliver also oversees the hotel’s own vegetable garden to further ensure the freshness and quality of the ingredients used.

“Each dish is like a piece of art, reflecting our deep connection to nature. We use modern cooking techniques to enhance flavours and bring new dimensions to the dining experience,” Chef Oliver said.

The restaurant’s ambiance is enhanced by stunning views of the Chao Phraya River and an open kitchen, allowing guests to observe the creativity and skill behind each dish. Mr Tim Tate, General Manager of Millennium Hilton Bangkok, commented, “At OXBO, guests will enjoy a unique blend of luxury and approachability, complemented by the breathtaking river views and the immersive, participatory experience that embodies Hilton’s global standards.”

OXBO Bangkok is the first Hilton-branded restaurant in the Asia-Pacific region to operate under the “Bound by Nature” concept. This philosophy focuses on sustainable, high-quality ingredients sourced from across Thailand, including Khao Yai, Chiang Rai, Surat Thani, and Bangkok, alongside fresh herbs from the hotel’s rooftop garden.

“Using sustainably sourced ingredients not only enhances the taste and quality of our dishes but also reduces our environmental impact, aligning with Hilton’s commitment to sustainability,” Mr Tim added.

OXBO offers seating for up to 70 guests and features an open kitchen where diners can watch the chefs at work. The menu includes a diverse selection of dishes, from premium meats and fresh seafood to vibrant vegetables, complemented by an extensive wine list of over 100 brands and a gin collection featuring more than 30 varieties from around the world. Guests are also invited to create bespoke cocktails tailored to their preferences.

For food enthusiasts seeking an exceptional dining experience in a distinctive setting, OXBO Bangkok is poised to become one of Bangkok’s most sought-after dining destinations.

Source