Thanying, the royal Thai restaurant on Level 2 of Amara Singapore in Tanjong Pagar, is hosting A Gust of Snow on 27 and 28 November 2026. It’s a four-hands dinner at S$168++ per person, and if you want a year-end meal you can’t rebook next month, this one runs for two evenings with two seatings each night.
The name is the hook, and it’s an honest one. Thanying’s Head Chef Tamawat Itthipornwithool goes by Chef Gust, while his guest, Chia Wee Loon of private dining concept Snowcology, goes by Chef Snow. Thanying calls the title “a playful nod to the chefs’ names”, and frankly, nobody with those two nicknames in one kitchen could have resisted it.
What Four Hands Means Here
A four-hands dinner is industry shorthand for two chefs cooking a single menu together, each bringing their own style to the pass. If you caught our piece on the two one-star chefs sharing a kitchen at Summer Pavilion, you’ll know the appeal is watching two very different cooks negotiate the same plate.
The menu includes creations the pair developed together for these two evenings. The named highlights are Chef Gust’s Fried Stuffed Yam and Chef Snow’s Aged Irish Duck. The rest of the line-up is described as dishes “conceived and crafted by both Chefs”.
That split is the smartest thing about the format, since you get a taste of where each chef is coming from before seeing what happens when they meet halfway. Think of it as a duet where both singers get a solo first.
From Bangkok to Tanjong Pagar
Chef Gust’s path runs through classic hotel kitchens. Originally from Bangkok and a graduate in Food Science and Nutrition, he followed work to Boracay in the Philippines and eventually to Singapore.
At Thanying, he rose from Assistant Head Chef to Head Chef, and his refreshed menu there aims to keep the restaurant’s traditions intact while giving regulars new reasons to come back. Thanying says it has been serving royal Thai cuisine since 1988, which puts close to four decades of court-style cooking behind every plate he sends out.
“Every dish at Thanying is crafted with patience, precision and deep respect for heritage.” He added that he’s “excited to see how his imaginative style meets the balance and depth of Thai flavours, and to share that exchange with diners through this special menu.”
A Marine Career, Then a Cookbook
Chef Snow took the scenic route instead. He spent more than a decade teaching himself techniques and working out his own plating style, all while holding down a job in the marine industry.
He went full-time as a private chef in 2023, building dining experiences through Snowcology around ideas, flavours, and visual storytelling. He’s currently the in-house chef at Miele Singapore, which explains why his name might ring a bell if you follow the appliance brand’s cooking events.
“My approach to cooking has always been about exploring ideas, techniques and presentation to create dishes with a story behind them,” said Chef Snow. On the collaboration itself, he was straightforward: “We have each contributed our own ideas to the menu and developed some dishes together.”
The Price, Decoded
That S$168++ is per person, and the double plus means service charge and GST are added on top.
Thanying’s promotional poster bills the evening as a seven-course menu with a sweet ending, and those seven courses cover both solo signatures and joint dishes. For a royal Thai kitchen teaming up with a private-dining chef whose usual seats aren’t open to walk-ins, that’s a fair ask for a special-occasion dinner.
The duck and the yam are the solos, but the collaborative plates are the real reason to book. Those are the dishes that exist for two evenings, and they’re the closest you’ll get to seeing royal Thai technique and Snowcology’s plating instincts argue it out on one plate.
Who Should Grab a Seat
This is a strong pick for a birthday, an anniversary, or the friend who’s eaten their way through every Thai spot in town and wants something they can’t order again in December. It suits curious eaters more than anyone after a quick plate of pad kra pao (the basil stir-fry that fuels half of Singapore’s office lunches), and that’s fine, since Tanjong Pagar has no shortage of those.
With only four seatings across both nights, slots will go faster than a regular dinner booking.
🗓️ Date: 27 and 28 November 2026
⏰ Time: Two seatings per evening, 6.30pm and 7.30pm
📍 Location: Thanying, Level 2, Amara Singapore, 165 Tanjong Pagar Road, Singapore 088539
💰 Price: S$168++ per person
🔗 Details: Reservations at +65 6222 4688 or thanyingrestaurants.com
Two chefs whose names happen to make a weather forecast, one kitchen with nearly 40 years of royal Thai cooking behind it, and a menu that won’t come back after 28 November: that’s a rare combination for a Friday or Saturday night out. Call Thanying on +65 6222 4688 or head to Thanying’s official website to lock in your seating before the snow settles!
Photos and Visuals courtesy of Thanying.
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