Sindhorn Kempinski Hotel Bangkok, a sanctuary renowned for its sense of space and tranquillity in the heart of the city, proudly presents Carne Diem Grill, the internationally acclaimed travelling steakhouse concept by celebrated Sri Lankan chef and restaurateur Chef Dharshan Munidasa, for an exclusive four-night culinary residency at Botanica. Designed for unhurried dining in a relaxed, open-air veranda setting overlooking the lush Chevaa Garden and bathed in natural light. Botanica provides the perfect backdrop for this exceptional dining experience. This exclusive event will take place from 15 to 18 July 2026.
Originally launched at Crossroads Maldives, Carne Diem Grill has reimagined the classic steakhouse through its philosophy of "Meat. Heat. Salt." Rather than relying on elaborate seasonings, the concept celebrates the natural flavour of exceptional ingredients, elevated through masterful grilling and the elemental power of fire.
At the heart of the experience is Ignis Maximus, Chef Dharshan's bespoke charcoal grill inspired by traditional Japanese yakitori craftsmanship. Entirely handcrafted and requiring neither gas nor electricity, the impressive 200-kilogram grill reaches temperatures of up to 750°C, creating intense radiant heat that perfectly caramelises the surface of premium cuts while preserving their exceptionally tender, juicy interiors. The innovative design eliminates flare-ups and enables chefs to control the cooking environment with remarkable precision, resulting in steaks renowned for their beautifully charred crust, delicate smokiness and perfectly pink centres.
Chef Dharshan Munidasa is widely recognised as one of Sri Lanka's most influential culinary figures and the visionary behind several internationally acclaimed restaurants. His distinctive approach combines Japanese precision with an uncompromising respect for premium ingredients, earning global recognition and establishing him as one of Asia's acclaimed restaurateurs. Carne Diem Grill reflects this philosophy through a unique travelling concept, with specially engineered grills built for each destination to ensure every pop-up delivers the same signature experience wherever it appears around the world.
For this exclusive collaboration, Chef Dharshan joins the culinary team at Sindhorn Kempinski Hotel Bangkok to present an elegant eight-course sharing menu for two, combining Carne Diem Grill's signature fire-cooked creations with Botanica's contemporary culinary style.
The culinary journey begins with White Gold – White Corn Potage, a silky white corn soup delicately enriched with Tori Gara broth, followed by Bread & Beef, where sourdough, crispy beef crackling and a warm beef tallow candle set the tone for the evening.
The menu continues with Botanica's Slow-Cooked Salmon Fillet, served with caramelised sauerkraut, apple-potato nage and ikura, before the spotlight turns to two of Carne Diem Grill's signature dishes – the 600g Westholme Wagyu Sirloin, cooked over charcoal and carved tableside served with mashed potato stuffed bell pepper and burnt Japanese vegetables, followed by the Eight-Rib Rack of Lamb, expertly grilled over charcoal using the Ignis Maximus system and paired with crushed Brussels sprouts.
The savoury experience concludes with Rice & Beef, fragrant rice folded with crispy beef crackling and finished with rich beef jus, followed by Pure Tomato, an intensely smooth chilled tomato velouté prepared without dairy or added water, showcasing the purity of carefully selected ingredients. To complete the experience, Sindhorn Kempinski's pastry team presents Lime and Herbs, a refreshing dessert featuring herb cream, finger limes, crème fraîche ice cream and financier.
Carne Diem Grill at Botanica offers an exclusive opportunity to experience Chef Darshan’s distinctive cooking philosophy and one of Asia’ s most innovative travelling steakhouse concepts in Bangkok
Available for just four evenings from 15 to 18 July 2026, the Carne Diem Grill Pop-Up at Botanica is limited to 45 guests per evening. The experience is available from 17:30 to 22:00 and is priced at THB 5,000++ per couple for the eight-course sharing menu. Advance reservations are highly recommended.