Ken Hom is known to most of the BBC-watching population. This celebrity chef has lived, worked and traveled throughout Asia, America and Europe (his currently residence? Good ole Paris) spreading his expertise. People are following his recipes, watching his shows, reading his cookbooks and of course, using his utensils!

His newest project is close to home and according to him, is the perfect example of what most of today's Thai population is all about—modernity, diversity and the merging of cultures. And although he (like many others) isn't particularly fond of the word, the cuisine is basically a "fusion" of the East and West, starting with the name itself: Maison Chin a.k.a. The Home of Chin.

Maison Chin is the Bandara Suites latest F&B Project and is marketed as "modern Asian cuisine." So at the launch, we were treated to a delicate selection of bite-size tapas (like the salmon! yum!) during the cocktail hour, followed by a full five-course dinner with wine.

We loved the Australian wagyu beef carpaccio smeared with tamarind chutney and sesame dressing and the pan fried South American snow fish in rice paper parcels with coriander and sweet sun dried tomato relish (he called this one, "The dish that best represents BK"). For dessert, they whipped up a light coconut panacotta (well at least it seemed light when we were eating it) which was served with fresh berries and tropical fruits.

And although five courses might sound like too much, it didn't leave us feeling gross. That can be credited to the fact that most of the dishes were made using good ingredients and preparation techniques that didn't produce heart attacks on plates. Let's just say, if Ken Hom has been eating this kind of stuff and looks the way he does at 60+ then we (following his palette closely) might not have to resort to liposuction after all.