Glow restaurant serves the freshest healthful Bangkok dining options, specialising in light meals, energising juices and blends rich in living enzymes, vitamins and minerals.

These wellness-focused menus feature the highly regarded COMO Shambhala Cuisine that does not advocate calorie counting but use foods that increase concentration and energy levels while addressing blood sugar imbalances. Wherever possible, ingredients sourced are both local and organic.

Healthy cuisine is showcased in the COMO Shambhala menus. Launched in 1998, COMO Shambhala Cuisine is an approach rather than a set of recipes, with every dish focused on the nutritional integrity of ingredients while delighting the palate with flavour and texture.

The menu responds to the diversity of fresh ingredients available locally and is inspired by both Thai and international flavour combinations. Most ingredients are organic, with a strong emphasis on raw combinations.

Juice blends are designed for a specific purpose, from boosting immunity to providing a burst of energy.

Australia-born Chris Miller came to Bangkok after a one-year stint with COMO’s Executive Chef at Parrot Cay by COMO in the Turks and Caicos, and five-years at COMO Shambhala Estate in Bali. Prior to that, Miller worked with Neil Perry at Rockpool and Wockpool in Sydney (consistently voted among the city’s top three restaurants). Che Miller’s style of cooking combines pan-Asian influences with a deep respect for sourcing ingredients. He also has a keen awareness of intelligent nutrition.