|Address:||Hotel Sahara Star, Opposite Domestic Airport, Vile Parle-East, Mumbai-400099|
|Telephone:||+91-22-39895000 / +91-22-39807444|
Lunch: 12:30 PM-3:00 PM
Dinner: 7:00 PM-1:00 AM
|Dress Code:||Smart Casuals|
EAST, East Asian Spice Trail, abbreviated as EAST offer aficionados a rich experience of Pan Asian cuisine in an ambiance resembling the culture of Asia. EAST is designed to give you an authentic experience, its live stations and tepanyaki grills recreate the splendor of Asian cuisine.
Savor the mysteries of Asia from China, Thailand, Japan & other parts of South Asia as the restaurant will embark you on a journey that has a high degree of homogeneity and authenticity.
Chef Kroongtana Nimmu (Chang) has come on board of E.A.S.T – East Asian Spice Trail, the latest pan-Asian restaurant at Hotel Sahara Star as the Head Chef. Bringing his very distinguished experience spanning over 14 years, he promises to cook up a storm in Mumbai with his specialty cooking.
A Thai national, Chef Kroongtana holds a Degree in BA Faculty of Adults Education and later moved onto his first love – food. He is a certified Chef in Thai Cuisine from Thai Government Royal Cooking School and Blue Elephant Cooking School Bangkok, Thailand. He also holds holds a certificate in Bakery course from Thai Government Cooking School and has been awarded in Amazing Taste of Thailand by Government Thai Tourism Authority.
He has previously worked at Ocean – one of Sahara Star’s flagship restaurants, in addition to reputed organisations such as Auma Caffe - Dlf Emporio, Royal Angkor Silk Hotel - Cambodia, Grand Moov Hotel – Dubai and Tamarind Restaurant - Finlan. He has been a consultant and trainer for many food festivals in Grand Sarovar – Mumbai, Tunga Hotel – Mumbai, Rain Tree – Chennai, Le- Meridian – Mumbai, Oak Tree – Gurgaon, Park Plaza – Gurgaon, The Park Hotel – Delhi, The Orchid - Mumbai, Taj – Chandigarh, Sheraton – Mumbai, Westin – Mumbai and many more.
At E.A.S.T, he will be playing the most pivotal role in extending his culinary skills to the chefs and developing their culinary competencies, skills and capabilities.