Grand Copthorne Waterfront Hotel Singapore presents Siam & Spice, an exclusive six-hands dining collaboration at SanSara, available for two days only from 26 to 27 June 2026.

Bringing together Master Chef Pannalal Nath of SanSara with guest chefs from Bangkok’s one Michelin-starred Saneh Jaan, Head Chef Pilaiporn Kamnag (Chef Toi) and Thai Pastry Chef Piyachart Puttawong (Chef Boy), the limited-time experience brings together two culinary traditions shaped by depth, precision and a shared reverence for spice. Set against the elegant riverside backdrop of Grand Copthorne Waterfront Hotel Singapore, Siam & Spice explores the natural harmony between Thai and North Indian cuisines, both rooted in aromatics, layered spice profiles and time-honoured techniques. Rather than overt fusion, the menu is conceived as a thoughtful dialogue, allowing each chef’s heritage and culinary philosophy to unfold across the dining journey.

“Thai and North Indian cuisines share a deep appreciation for spices and complexity, though they express them in very different ways. What made this collaboration exciting was discovering how naturally these flavours could complement each other while still respecting the identity behind every dish,” shares Master Chef Pannalal Nath of SanSara.

Highlights from the menu include Tiger Prawns and Crispy Seabass tossed in a vibrant Thai herbal dressing with lemongrass and lime, Ginseng Littleneck Clams Yakhni infused with saffron, fennel and dill, and a Duck Red Curry Vindaloo layered with coconut essence, kaffir lime and warming spices. The experience concludes with a refined Thai-inspired dessert of Coconut Panna Cotta with Hom Suwan Pineapple Sauce served with Passion Fruit ice cream, bringing together bold flavours and delicate craftsmanship.

“This collaboration with SanSara is a wonderful opportunity to bring Thai culinary heritage into a contemporary dialogue. The menu is inspired by the balance of tradition and creativity honouring classic Thai flavours and techniques, while thoughtfully reinterpreting them through seasonal ingredients and refined presentation. It is about sharing the soul of Thai cuisine in a way that feels both meaningful and relevant today,” shares Head Chef Toi of Saneh Jaan.

To further elevate the experience, Siam & Spice will also feature optional curated beverage pairings designed to complement the layered spice profiles, aromatics and textures across the menu. Guests may choose to enhance both the 4-course and 6-course journeys with a specially crafted pairing experience featuring a mix of cocktails and non-alcoholic creations inspired by Thai and North Indian flavour notes.

Highlights include the Spiced Whisky Sour made with Rampur Asava paired with the Ginseng Littleneck Clams Yakhni, the refreshing Basil Smash Spritz accompanying the Tiger Prawns and Crispy Seabass in Thai herbal dressing, and the Indri Spiced Old Fashioned served alongside the rich Duck Red Curry Vindaloo.

With over 25 years of culinary experience, Master Chef Pannalal Nath is renowned for his mastery of Awadhi cuisine and North Indian cooking traditions, while Chef Toi and Chef Boy bring Saneh Jaan’s Michelin-starred approach to heritage Thai gastronomy into the collaboration. Together, the trio presents a cohesive, multi-sensory dining experience where bold spices, bright herbal notes and refined culinary techniques converge in one seamless journey.

Siam & Spice Availability: 26 to 27 June 2026

Lunch: 12:00PM to 2:30PM (last order 2:15PM)

Dinner: 6:30PM to 10:30PM (last order 10:15PM)

Pricing:

4-course menu | $68.00++ / $98++ with beverage pairing

6-course menu | $98.00++ / $128++ with beverage pairing

MyMillennium members enjoy 10% off.

For          reservations          or            enquiries,              please    contact: +65         8168       1539       /              +65         6233       1338                 or dining.gcw@millenniumhotels.com.