F & B : GREAT HOTEL RESTAURANTS
WHAT MAKES A GREAT HOTEL RESTAURANT ?
THIS YEAR ’ S HONOREES WERE CHOSEN BASED ON THE FOLLOWING CRITERIA :
v Operated by a hotel ( of any size and with or without a brand ) or with minimal assistance from a consultant or celebrity chef
v Meets its intent ( if it is called a steakhouse , it must not be all-Italian )
v Busy , with outside as well as in-house diners
v “ Suitable ” ( a bistro should not try to be Michelin three-star establishment ) welcome , service , food , drink , décor , lighting and noise level
v Great overall ambience and experience v Value for the price v A viable investment concern v Prompts diners to return v Winners from the past three years not eligible
SEATS : 80 inside the restaurant , 40 on the terrace AVERAGE DINNER CHECK : US $ 90 EXECUTIVE CHEF : Somporn Dankaewe MENU FOCUS : Thai
ANAKENA
GRAND HYATT SANTIAGO SANTIAGO , CHILE
EXECUTIVE CHEF SOMPORN DANKAEWE
YEAR OPENED :
1992 MEALS SERVED :
Lunch and dinner
SIGNATURE DISH : Phad Thai ( stir-fried rice noodles with tamarind sauce , egg , vegetables , peanut and chicken or shrimp ); yellow curry with chicken ; Tom Kha Gai ( chicken soup with coconut milk and mushrooms )
STANDOUT DESIGN FEATURES : Located in the gardens of Grand Hyatt Santiago overlooking the lagoon-style pool , Anakena promises a warm , informal and welcoming atmosphere .
WHAT MAKES IT GREAT : Anakena stands for classic , authentic Thai cuisine in a beautiful , tranquil setting .
www . hotelsmag . com September 2014 HOTELS 23