The Tourism Authority of Thailand (TAT) in cooperation with The MICHELIN Guide Thailand organised the ‘4th Michelin Guide Culinary Wonders 2022’ event at renowned Paste restaurant in Bangkok on 14 September, 2022, to promote further awareness of the world-famous culinary guide and its sixth Thailand edition, which will be released at the end of this year.
Mr. Yuthasak Supasorn, TAT Governor, said “The publication of The MICHELIN Guide in Thailand over the last five years has been a valuable element in the promotion of Thailand as an international gastronomic destination. It is also proving instrumental in promoting sustainable gastronomy tourism, in line with the government’s Bio-Circular-Green or BCG Economy Model. We are of course very excited to be nearing the launch of the sixth edition of the guide, and this fourth Michelin Guide Culinary Wonders 2022 will help raise further awareness for the upcoming edition.”
The 4th Michelin Guide Culinary Wonders 2022 event was held with the concept of ‘The Face of Thai Cuisine’ and offered guests the chance to experience Thainess through food culture. Chef Bee Srathongun from Paste and Chef Earth-Saritawat Wanwichitkul from Saawaan – both Michelin-starred restaurants – used local and international ingredients to prepare a special 5-course menu as well as two Thai desserts and two Petits Fours for the enjoyment of guests.
The 5-course menu began with a ‘salted beef stewed in coconut milk’ prepared by Chef Earth from Saawan using Charolais beef from France and shallot from Si Sa Ket province.
This was followed by an ‘Iberico pork spicy salad’ prepared by Chef Bee from Paste using Iberico pork from Iberia, grilled with Pla-ra Nuea or Thai-style fermented fish seasoning and served with steamed rice.
The third course was a ‘grilled rib-eye beef in soybean sauce’ prepared by Chef Earth, paired with a ‘fermented soybean dipping sauce’ prepared by Chef Bee, and served with cabbage, eggplant, white ginger, and Siam Tulip flower.
The fourth course was fried fish with turmeric and served with seafood sauce prepared by Chef Bee.
The fifth course was duck green curry prepared by Chef Earth using French duck served with a specially-made curry paste with 10 local chilli varieties and served with steamed rice.
Rounding off the delightful meal were two unique Thai desserts – Thapthim Khrop (water chestnut cubes soaked in grenadine or red food dye and boiled in tapioca flour) by Saawan and Som Chun (seasonal local fruits served in sugar syrup) by Paste – along with two petits fours – Babin (Thai coconut pancake) and Lychee Choux pastry by Saawan.
The sixth edition of The MICHELIN Guide Thailand
For 2023, The MICHELIN Guide Thailand will feature for the first time Northeast Thailand or Isan – to be represented by the four key cities of Nakhon Ratchasima, Ubon Ratchathani, Udon Thani, and Khon Kaen – in addition to Bangkok, Phra Nakhon Si Ayutthaya, Chiang Mai, Phuket, and Phang-nga. These four cities have been selected to represent the Northeast region’s distinctive and flavourful cuisine, as well as its remarkable natural and cultural heritage.
From the first MICHELIN Guide Thailand 2018 edition to the latest 2022 edition, the coverage has expanded more and more throughout the country with the number of overall eateries featured increasing from 126 to 361. The number of Michelin-starred eateries has risen from 17 to 32, and the number of Bib Gourmand-awarded establishments from 35 to 133. (TAT)
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