Penthouse Grill Presents ‘Four Hands with 20 Chapel’: A Culinary Celebration of Australian Prime Cuts
Bangkok, Thailand – September 17, 2025 – Park Hyatt Bangkok announces an exclusive two-day culinary event, “Four Hands with 20 Chapel,” featuring a collaboration between Executive Chef Daniel Masters of Park Hyatt Bangkok and Chef Corey Costelloe of the acclaimed 20 Chapel in Australia. On October 4-5, 2025, this partnership will showcase the chefs’ combined expertise and passion for Australia’s finest prime cuts, delivering an unforgettable dining experience at Penthouse Grill.
Since opening in June 2024, 20 Chapel has impressed with its focus on wood-fired grilling and premium produce. Chef Costelloe, with 28 years of experience in professional kitchens, has worked in some of Australia’s most highly regarded restaurants and understands the idea of multicultural flavors. The venue quickly gained several recognitions, including earning the number 93 spot on the World’s 101 Best Steak Restaurants list.
This collaboration with Chef Masters, also an Australian native with extensive experience in the culinary scene, will highlight premium Australian beef, lamb, and other exquisite cuts, elevated by innovative techniques and bold, harmonious flavors that blend 20 Chapel’s fire-centric ethos with Penthouse Grill’s refined expertise.
Event Details:
- Saturday, October 4, 2025 – Dinner 5:30 PM onwards at THB 4,500++ per person
Featuring a multi-course menu with highlights including David Blackmore’s Wagyu and Takeda 10 Wagyu. Start off with the amuse-bouche such as Takeda Ribeye “Yakiniku,” an appetizer of Fijian Fish Kokoda, a second course of Charcoal-Kissed Blackmore Wagyu with complemented with sides, a third course beef tasting with 20 Chapel’s Blackmore Wagyu Denver and Penthouse Grill’s Takeda 10 Ribeye, topped off the evening with a pistachio-honey cake with Valrhona chocolate.
- Sunday, October 5, 2025 – Brunch 12:00 PM – 3:00 PM at THB 3,200++ per person
Beginning with a luxurious caviar service, the experience continues with a bread selection featuring truffle brioche and cornbread, a trolley offering stone crab claws and tiger prawns, off-the-pass dishes such as Bluefin Tuna Crudo, and a Takeda 10 & Blackmore Wagyu Butcher’s Cuts Tasting Board, complemented by indulgent sides like mac & cheese and finished with desserts.
Prices are exclusive of 7% government tax and 10% service charge.
Reservations are essential and subject to terms and conditions. For bookings or for more information, contact bkkph.penthouse.reservation@hyatt.com or call +66 2 011 7480.
