iKoh Launches At InterContinental Marine Drive, Mumbai

• Print this page
• Login to flag content
• Subscribe to this page and comments

Interactive menus began appearing at a variety of restaurants at the start of this decade along with internet revolution all over the world, there are many iPhone and other smart phone applications offering restaurant reviews, menu list and news, but with the introduction of the Apple iPad, some of the popular restaurants worldwide have introduced digital menus.

Tuesday, 9^th November 2010: Mr Romil Ratra, General Manager, InterContinental Marine Drive & Chef Ian Kittichai also called the “Golden Hand Chef” launched India’s first ever interactive digital menu on the Apple iPad at Koh by Ian Kittichai, signature Thai restaurant at The InterContinental Marine Drive.The application for this menu is the Koh By Ian Kittichai application Ver. 1.00. It has exclusively been designed for Koh by Ian Kittichai by a team of application designers.This custom designed application will allow the guests to browse through the menu for both food and beverages making it easier to search for the diverse meals available, along with information on each dish, varietal and price too. The guest can also see images of the food, thus making it easy and intuitive to use and order.

Koh by Ian Kittichai

The USP of this iPad menu is its interactive nature. The guests can go through the philosophy of the restaurant and learn more about Chef Ian Kittichai as well. The guests can also leave feedback and comments about the food and the restaurant.Koh’s concept is best defined as International dining—the underlying thought being a high quality signature meal by arguably the world’s best Thai Chef, Ian Kittichai—with the best in service in an aesthetically designed space that perfectly blends the calm nature of the Thai culture with just the right touches of modernity.
 
Koh by Ian Kittichai

With this new state of the art technology Koh By Ian Kittichai at The InterContinental Marine Drive promises to be a destination for all individuals who like to experience hospitality that’s in touch with today!
Romil Ratra, General Manager, InterContinental Marine Drive says, “Dining out today, is all about the experience and making things easier and more accessible to our guests and what better way than integrating a bit of fun technology into the whole eating out experience …we are after all a boutique luxury hotel that’s always been ahead of the curve and we aim to stay that way by continuously innovating and adding new experiences for our guests”
 
Koh by Ian Kittichai

About Chef Ian Kittichai
Chef Ian Kittichai considers his greatest inspiration to be his mother; his attention to detail and intricacy being perhaps the greatest skills that he inherited from her. With an overseas education and and a stint with the famous Claudes in Sydney Kittichai returned to his Bangkok and quickly rose to became the first ever Thai National Executive Chef of a five star hotel. At this stage Kittichai ever ready to imbibe more and perfect his craft even spent some time at some of the venerable restaurant institutions such as Georges V in Paris, French Laundry in Napa Valley, El Bulli in Spain, and Four Seasons Chinzan-So in Tokyo. In 2001, The Bangkok Post dubbed him ‘The Golden Boy’.The United States was the next stop for Chef Kittichai as he opened a restaurant in the Big Apple where he was met with instant success and the highly acclaimed eponymous Kittichai Restaurant appeared in Food & Wine magazine as Best New Asian Restaurant 2005, Travel & Leisure magazine as Best New American Restaurant 2004, as well as appearing in Harpers Baazar, Vogue, GQ, New York Magazine, New York Times, Vogue Traveler, Gourmet Traveler, and Vanity Fair, amongst numerous others.
 
Koh by Ian Kittichai 

He followed this up with a restaurant in Barcelona, Spain and a Gastro bar in Bangkok. His popularity in Thailand grew and spread to over 50 countries with his weekly cooking show ‘Chef Mue Tong’ which translated into and gave him the title of ‘The Golden Hand Chef’. Interestingly Chef Kittichai has also consulted for various restaurants and hotels around the world, such as Indochine and Republic in New York City, Hakkasan and Busaba Eat Thai in London as well.“My idea is to cook to perfection. I take hundreds of years of flavours, ingredients and traditions and utilize modern healthy methods of cooking to cook to the best temperature, texture, flavour etc. I have been fortunate to not only train in my mother's Thai kitchen, but also in some of most notable chefs' kitchens in the world. I try to take everything I've learnt and use these ideas to create the best for my guests”, says Chef Kittichai on his greatest passion- cooking

Author: Anuja Mardhekar | Published Nov 11, 2010 | 10:58 AM