Spanish eyes are smiling on the banks of the Chao Phya River as the Shangri-La Hotel offers a banquet of specialities from Barcelona prepared by Catalan chef Jordi Conesas.

The executive chef at Hotel Majestic Barcelona is in town until Sunday whipping up tapas and other typical Spanish treats at the hotel's Next2 Café and Terrace.

"Barcelona is in the North of Spain and our cuisine is a mixture of Italian, French and Mediterranean," explains Conesas who has also worked at the Spanish resort town's Ritz Carlton and at the Savoy Hotel in London.

Tapas, he concedes, are probably the best known Spanish dishes in the world and he's brought his own creations to Bangkok. They include tomato bread served with Parma ham, roasted vegetables with anchovies, meatballs with cuttlefish as well as the Spanish summer soup gazpacho.

"We have both Catalonian-style dishes as well as typical Spanish dishes in this promotion," says Conesas, who is on his first trip to Thailand.

"Catalonian cuisine is closer to French and Mediterranean cuisines, so seafood is featured in almost every dish."

Expect lots of olive oil in this festival too, as the chef is sticking to a menu similar to the one he serves back home.

His tomato bread comes in small pieces covered with thick cuts of Parma ham and is just enough to whet the appetite. It's followed by roast veggies topped with strips of anchovies. Conesas explains that the vegetable dish is similar to Italian grilled vegetables with lots of olive oil to bring out the taste and freshness of the vegetables.

Tapas are becoming increasing popular on the international food scene as they allow gourmets and gourmands the chance to try many different tastes at one sitting.

According to Conesas, tapas date back to the days when the Spanish placed small pieces of food or small plates with food on top of their wine to prevent flies from getting in.

Others say that tapas (meaning "stop") were created to induce thirst and appetite. But whatever the origin, tapas are now everywhere and vary wildly in taste and composition depending on the chef's imagination.

And don't forget to try Conesas' gazpacho, Spain's signature cold soup prepared with stale bread, garlic, oil and vinegar pounded into a paste and mixed with water before served with fresh baby tomato and cucumber.

Another typical Spanish dish featured is paella, a dish cooked in a large pan like risotto, which in Catalonia is often made with pasta instead of rice. Paella, which is also the Valencian word for frying pan, is a traditional staple and is almost always served when families entertain large groups, throw a party or go on a picnic.

Conesas' delicious pasta paella is loaded with clams, fish, and prawns, while his rice paella is packed with pork and chicken, typical of the Spanish countryside.

And should you want to go Spanish all the way, go for the desserts which range from fried milk (with frozen cinnamon-scented milk folded into a pastry roll and deep-fried served with vanilla ice cream), the traditional Catalan cream - a Spanish-style crème brûlé - and Santiago pie with almond, which, says Conesas, goes perfectly with a glass of chilled Muscat.

The Spanish promotion is a part of Next2 Café's daily dinner buffet. Try and take the opportunity to watch the chef prepare his signature dishes and have a chat with him.

For reservations, call (02) 236 7777.

Sirin P Wongpanit

The Nation