One thing that provides a promising start to a food writer’s experience is to know her meal is in the hands of people she gastronomically trusts.
Last week, upon arrival at The Standard Mahanakhon’s signature restaurant, The Standard Grill, I was exhilarated to learn that Daniel Masters was the executive chef of the 11-week-old hotel.
I’ve known Masters since mid-2020 when he, following his stints at award-winning Rockpool Bar & Grill in Perth and three Michelin-starred French Laundry in Napa Valley, took a chef de cuisine position at Bull & Bear steakhouse at Waldorf Astoria Bangkok.
He was the reason behind the restaurant’s popularity, which stood strong even amidst the pandemic.
Unfortunately, the day I visited Standard Grill, on the 5th floor of the…
