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Beyond Street Food: Unveiling the Culinary Gems - Exploring the Best Restaurants in Bangkok

When it comes to vibrant culinary scenes, Bangkok undoubtedly ranks high on the list of foodie destinations. Renowned for its incredible street food culture, the Thai capital is a melting pot of flavors, aromas, and diverse culinary traditions. While exploring the bustling streets of Bangkok and savoring delectable street snacks is an absolute must, the city also offers a plethora of remarkable restaurants that elevate dining to a whole new level. In this blog post, we will embark on a gastronomic journey to uncover some of the best restaurants in Bangkok, where chefs push the boundaries of creativity and tradition to deliver exceptional dining experiences. Click here to get a taste of the best restaurants in bangkok and browse our website to plan your perfect dining experience

Gaggan: A Symphony of Progressive Indian Cuisine

Located in a beautiful colonial-style house, Gaggan is the brainchild of chef Gaggan Anand. Renowned for its avant-garde approach to Indian cuisine, Gaggan takes diners on an extraordinary culinary adventure. The restaurant's tasting menu is a carefully curated symphony of flavors and textures, where traditional Indian dishes are reimagined with modern techniques and presentation. Gaggan's innovative dishes, combined with impeccable service, have earned it numerous accolades and a well-deserved spot among the world's best restaurants.

Nahm: An Authentic Thai Culinary Journey

Nahm, situated within the luxurious Como Metropolitan Hotel, is a culinary haven for those seeking an authentic taste of Thai cuisine. Helmed by chef Pim Techamuanvivit, Nahm celebrates traditional Thai flavors while incorporating modern touches. The menu showcases a wide range of regional delicacies, expertly prepared using fresh, local ingredients. From fiery curries to delicate soups, each dish at Nahm is a masterpiece that pays homage to Thailand's rich culinary heritage.

Le Du: The Essence of Modern Thai Cuisine

For a contemporary twist on Thai cuisine, head to Le Du, a charming restaurant nestled in the Silom district. Chef Ton Thitid Tassanakajohn, known as "Chef Ton," delights guests with his inventive culinary creations that blend traditional Thai ingredients with innovative techniques. Le Du's menu showcases a symphony of flavors, with dishes like crab curry with fermented rice noodles and caramelized pork belly. With its cozy ambiance and exceptional dishes, Le Du has earned its place among Bangkok's culinary elites.

Bo.Lan: A Sustainable Culinary Experience

Bo.Lan is a trailblazer in the realm of sustainable dining in Bangkok. Combining eco-consciousness with Thai gastronomy, chefs Duangporn 'Bo' Songvisava and Dylan 'Lan' Jones create exceptional dishes using organic, locally sourced ingredients. Bo.Lan's menu reflects a commitment to reviving forgotten recipes and promoting ethical practices. The restaurant's farm-to-table concept and dedication to reducing waste make it a unique dining experience that not only satisfies the palate but also nourishes the soul.

Sra Bua by Kiin Kiin: Where Thai Tradition Meets Innovation

Situated in the luxurious Siam Kempinski Hotel, Sra Bua by Kiin Kiin offers a remarkable fusion of Thai tradition and culinary innovation. Led by chef Henrik Yde-Andersen, this award-winning restaurant presents a menu that takes inspiration from traditional Thai street food and elevates it to fine dining standards. Dishes like the famous tom kha soup served as a foam or the grilled beef salad wrapped in a delicate rice paper showcase the chef's creativity and attention to detail.

Read more

[leesmack]

Bo Songvisava, head chef of Bo.Lan

[french-teapot]

I realise this is VERY much a long shot, but here goes anyway.

Does anyone watch Chef’s Table? And if so, have you watched the episode about Bo Songvisava? There’s a piece of music that climaxes at about 43:01 and I’m looking desperately to find what it is but I can’t. It’s very beautiful and powerful, especially in the context of that episode.

Would any music buffs happen to know? I’d love you forever.

[southeastasianists]

The memory of Thanaruek Laoraowirodge’s favorite Thai dish is intertwined with the memory of his grandmother, Somsri Chantra. Originally from the eastern town of Trad, Laoraowirodge vividly remembers the chicken stew that she would cook after he returned home from school.

The dish, as simple as it is, is included in his family’s upcoming cookbook, a volume that will detail the recipes created by his khun yai, or grandmother. Not surprisingly, Yai Somsri’s recipes also make up much of the menu for his family’s popular Bangkok eateries, Supanniga Eating Room and Krua Supanniga by Khunyai.

Laoraowirodge considers the upcoming tome to be the family’s first funeral cookbook. “It will include all stories of memories from our family members with khun yai, related to her life and her cooking,” he says.

Most Thais consider funeral books a way to safeguard good memories of a loved one. Distributed by family members as mourners file into the temple to say their farewells, funeral books are typically put together by grieving children or partners. Often, they document the life of the deceased, share family anecdotes and photos, and reprint important Buddhist sermons.

However, many books cannot help but include matters dear to the departed’s heart. A jewelry aficionado’s funeral book could contain a primer on spotting gem quality. For an avid foodie, it might include their favorite places for street eats, replete with histories of the vendors. Yet whether a slim pamphlet or a thick, hardcover volume, favorite family recipes have become standard funeral book content.

But legend has it that the origins of the Thai funeral book are rooted in tragedy. The first queen of King Rama V, Sunandha Kumariratana, and her daughter, Princess Karnabhorn Bejraratana, drowned in 1880 when their boat capsized on the way to the palace. Courtiers and servants who would have been able to help were rooted to the spot, for fear of breaking a law that forbade commoners from touching royals. At their funeral, King Rama V gave out 10,000 books to commemorate the lives of the queen and his daughter, but these did not include any recipes. Instead, they featured Buddhist teachings and philosophy. The nangsue anusorn ngan sop (funeral book) was born, and the custom was swiftly copied by the king’s subjects.

The motives behind this tradition, however, may not entirely stem from a desire to keep good memories of the deceased alive. “Grand families were very competitive in showing face—and still are,” says Phil Cornwel-Smith, author of Very Thai and the new book Very Bangkok. “Funeral books would have shown all the titles, awards, and ranks that the deceased had been bestowed, which would be of vital interest for the surviving relatives to publicize and justify their social position.”

While funeral books were initially considered the purview of the aristocratic elite, the bourgeois—the military, high-ranking civil servants, and wealthy merchants—were only a few steps behind. Initially, Buddhist philosophy was a popular feature, until King Rama V in 1904 proclaimed the volumes to be “not very enjoyable” and advised future books to include more interesting subject matter, such as popular Thai fables. It was only later, in the mid-20th century, when food-related matters became the norm in funeral publications.

“For grand ladies of the past, there would be far less in terms of rank to document,” says Cornwel-Smith, “so their household accomplishments would be lauded, such as recipes,” adding that one of his first jobs in Thailand was to edit a funeral booklet for a female Sino-Thai banker.

It might seem odd that Thailand would be able to nurture the unique culinary tradition of the “funeral cookbook” when cookbooks themselves were a relatively recent phenomenon. Inspired by Isabella Beeton’s The Book of Household Management, the first Thai food cookbook, Mae Khrua Hua Pa (or “Talented Women Chefs”), was published by Lady Plian Phasakorawong in 1908. Before Lady Plian’s masterwork, recipes were transmitted verbally, ideally to family or household members only. These recipes were guarded fiercely. For a family to reveal one’s culinary secrets was tantamount to ceding social cachet to another rival house. “Grand families competed in culture as much as in titles, such as quality of food and rival troupes of traditional musicians,” says Cornwel-Smith.

The publication of the first Thai cookbook finally allowed for the sharing of private culinary knowledge in the public sphere. It also reflected a general rise of literacy in the pursuit of siwalai, the Thai attempt to appear more “civilized” in the face of encroaching colonization, academics say.

The debut of Mae Khrua Hua Pa was said to have been a commercial failure because of its relatively high price. However, it has since managed to take hold of and eventually shape Thai culinary discourse—primarily through its reprinting as a souvenir for Thai funerals. In essence, it has enjoyed a second (and third, and fourth) life as a funeral cookbook for families wary of sharing their own recipes.

Other funeral cookbooks have added to the cultural conversation by keeping specific family traditions alive. The many funeral cookbooks of one of the grand houses of old Siam, the Bunnag family, detail a plethora of dishes from the homeland of Sheikh Ahmad, who arrived in the kingdom as a Persian merchant in 1600. After entering the service of King Songtham, Sheikh Ahmad eventually rose to the rank of samuha nayok (First Prime Minister), a position that many of his descendants would also hold.

Scholars such as Thai food chef David Thompson—the proud collector of at least 600 funeral cookbooks—credit the Bunnag family for bringing gang massaman (loosely translated to “Muslim curry”) to Thailand. Although hailed today as one of the most popular Thai dishes in the world, massaman curry is still classified by some Thais as “foreign” since it incorporates a mix of dried spices, while traditional Thai curries are based on fresh herbs.

Today, the family recipe for massaman curry lives on in Bunnag funeral cookbooks, and includes raisins, small potatoes, nutmeg, cumin, star anise, cardamom, mace, and the decidedly un-Thai flourish of bay leaves. In the funeral cookbook of Sheikh Ahmad’s descendent Longlaliew Bunnag, one can find Persian-inspired gems such as the aforementioned massaman, khao buree (translated loosely as “smoked rice,” the family’s own take on chicken biryani) and sai gai, a saffron-scented, syrup-soaked dessert known as jalebi in Indian cuisine.

A wealthy family into the 20th century, the Bunnag family recipes also mirror the many foreign influences that shaped the Thai upper classes. One recipe calls simply for Chinese-style egg noodles mixed with olive oil and sprinkled with “the grated cheese of your choice,” a fusion that probably would have horrified Lady Plian.

In an essay on Thailand’s culinary identity, journalist Panu Wongcha-um argues that funeral cookbooks are still shaping Thai culinary discourse. This can be amply illustrated by the menus of Michelin-starred Thai restaurants such as Nahm, Paste, and Bo.lan, whose menus are rooted in the funeral cookbooks of noble families and whose chefs are celebrities in their own right.

Chef Bo Songvisava, like her former boss David Thompson, has a sizable funeral cookbook collection of her own. Besides inspiring her cooking, the funeral cookbooks in Songvisava’s collection represent the achievements of Thai women in the only sphere once permitted to them: the home.

“Funeral books with recipes in them in the early years mostly belonged to ladies from noble families,” says Songvisava, who is in the midst of writing her own cookbook. “Printing merely a cookbook must have seemed ridiculous back then, so they used funerals as an occasion to respect the deceased and pass on her skills, knowledge, and legacy.”

Chef Jason Bailey of Paste estimates that he and his wife, fellow chef Bee Satongun, have collected several hundred funeral cookbooks. The books, while providing a snapshot of a certain time, were also helpful in showing how Thai cuisine has evolved. “We were interested in seeing how they riffed and adapted Thai recipes,” he says of past cooks.

Ultimately, the Thai funeral cookbook was born in a hothouse environment of its own, fed by royal encouragement, the threat of colonization, a dearth of spaces for female expression, and the gradual literacy of the masses. However, unlike many conventions of the past, the funeral cookbook thrives today, even popping up abroad. British food writer Alan Davidson was so charmed by the idea that he compiled a 47-page booklet of his own, to be distributed at his 2003 service. The volume included recipes for personal favorites, such as meatloaf and toad-in-the-hole.

Songvisava thinks her funeral cookbook would highlight her work at her restaurant. “The recipes that I will include in my funeral book will be the ones that are served in Bo.lan and Bo.lan only,” she says, singling out green curry with local green figs, a salad of fresh northern Thai greens adorned with grilled fish, and household essentials such as Sriracha sauce.

Her husband, co-chef Dylan Jones, says he would present a mix of Thai influences and his Australian heritage in his funeral cookbook. For him, that means two particular recipes: one for nam prik prik Thai oorn, or black pepper chili relish, and another for Vegemite on toast.

[joekevin8-blog]

《Err Urban Rustic Thai》in Bangkok 这家餐厅是米其林一星，亚洲50强Bo.Lan Restaurant的副牌亲民餐厅，非传统泰餐，专攻小吃。需要提前预约座位。 The owners of Err are Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones from restaurant Bo.Lan, one of the best restaurants in the world (and featured in season 5 of Chef’s Table). They describe the menu as ‘urban rustic Thai food’. Hours: Tue - Sun 11:00 - 16:0 17:00-21:00 Address: 394/35 Maha Rat Rd, Phra Borom Maha Ratchawang, Phra Nakhon, Bangkok 10200 Thai Add: 394/35 ถนน มหาราช แขวง พระบรมมหาราชวัง เขตพระนคร กรุงเทพมหานคร 10200 Tel: (66) 02 622 2292 Email : info@errbkk.com Web: https://www.errbkk.com/ #thailand #thai #bangkok #thailandfood #thaifood #bangkokfood #thailandtravel #thaitravel #bangkoktravel #thailandcuisine #thaicuisine #bangkokcuisine #thailandstyle #thaistyle #bangkokstyle #thailandfoodies #thaifoodies #bangkokfoodies #thailandbangkok #thaibangkok #bangkokthailand #thailandspirit #thaispirit #bangkokspirit #thailandguide #thaiguide #bangkokguide #thailandmenu #thaimenu #bangkokmenu https://www.instagram.com/p/B-WuOHrgyq3/?igshid=9ppii8tox37p

[moviemosaics]

Chef’s Table

Featuring: Bo Songvisava

“I feel this responsibility in keeping Thai cuisine the way that it should be. I have to fight for Thai food.”

[talentclass]

La Sopa Tom Yum 🍵 es uno de los platos más típicos de la cocina tailandesa, y está en la posición número 8 en la lista de "World´s 50 Most Delicious Foods" por el CNN 2011. ✅ Además, investigaciones recientes afirman que este tipo de sopa tiene cien veces más eficacia que otras sopas en prevenir contra los componentes del cáncer. ✅ Es, también, la nueva lección desbloqueada en el curso de cocina tailandesa de Bo Songvisava, considerada una de las mejores chefs asiáticas del mundo. ¿Quieres aprender a elaborar esta deliciosa y saludable receta? Accede desde nuestra web #tai #taifood #sopa #sopatomyum #bosongvisava #altacocina #cocinacreativa #chefmichelin #curiosidadculinaria #altacocina #recetascreativas #recetas #chef #cocina #Michelin #recetassanas #recetassaludables — view on Instagram https://ift.tt/fO59cEp

[hotniatheron]

i think the onlyyyyyy time i ever felt the same watching a food show as i did watching parts unknown were the mashama bailey, bo songvisava, and musa dağdeviren episodes of chef’s table 

[musicoviniciusrodrigues]

Mulheres inspiradoras: 55 mulheres da indústria do entretenimento indicam filmes, séries e documentários

Em parceria com a ONU Mulheres, a Netflix lançou uma coleção especial de séries, filmes e documentários para celebrar o Dia Internacional da Mulher (8 de março). O projeto, intitulado “Porque Ela Assistiu”, teve a curadoria de estrelas femininas da indústria cinematográfica e televisiva de diferentes países, como Sophia Loren, Salma Hayek, Yalitza Aparicio, Millie Bobby Brown, Lana Condor, Petra Costa, entre outras.

Como o tema oficial do Dia Internacional da Mulher este ano é “Eu Sou a Geração Igualdade: Pelos direitos das mulheres”, a coleção foi criada para homenagear protagonistas inspiradoras. As produções selecionadas trazem debates importantes, que desafiam o machismo. “Essa colaboração tem por objetivo responder ao desafio de contar histórias sobre o universo feminino e apresentar mulheres em toda sua diversidade”, disse Ania Bhatia, diretora-executiva adjunta da ONU Mulheres.

A coleção ficará disponível ao longo de todo o ano em netflix.com/porqueelaassistiu, ou buscando “Porque Ela Assistiu” no serviço de streaming. Cada título traz o nome da celebridade que o escolheu. A parceria da ONU e da Netflix ocorre no vigésimo-quinto aniversário da Declaração e Plataforma de Ação de Pequim, reconhecida como uma agenda visionária para os direitos da mulher.

 “Ainda há mais a se fazer pela igualdade, mas, ao reconhecermos talentos femininos do mundo todo, esperamos que mais mulheres se sintam encorajadas”, disse a dra. Stacy L. Smith, fundadora da Annenberg Inclusion Initiative, ligada à Universidade do Sul da Califórnia. Confira abaixo quem são as artistas que fizeram a curadoria da coleção “Porque ela assistiu” e os títulos escolhidos por cada uma delas:

Imagem: Divulgação / Reprodução Netflix

Alejandra Azcárate (Colômbia) — Vis a Vis

Alice Wu (Estados Unidos) — Frances Ha

Andrea Barata Ribeiro (Brasil) — Sex Education

Anna Winger (Alemanha) — Unbreakable Kimmy Schmidt

Ava DuVernay (Estados Unidos) — Uma Dobra no Tempo

Barbara Lopez (México) — Scandal

Beren Saat (Turquia) — Bird Box

Bruna Mascarenhas (Brasil) — Quien Te Cantará

Cecilia Suárez (México) — História de um Casamento

Chris Nee (Estados Unidos) — Orange is the New Black

Christian Serratos (Estados Unidos) — The Goop Lab

Cindy Bishop (Tailândia) — Anne with an E

Elena Fortes (México) — Atlantique

Esther Acebo (Espanha) — Chef’s Table: Bo Songvisava

Fadily Camara (França) — Como Defender um Assassino

Fanny Herrero (França) — Je Parle Toute Seule

Fatima Abu Bakar (Malásia) — Bebês em Foco

Francesca Comencini (Itália) — What Happened, Miss Simone?

Giovanna Ewbank (Brasil) — Coisa Mais Linda

Hanna Ardéhn (Suécia) — O Silêncio dos Inocentes

Hazar Erguclu (Turquia) — House of Cards

Hend Sabry (Egito) — Joan Didion: The Center Will Not Hold

Ida Elise Broch (Noruega) — RuPaul’s Drag Race

Janet Mock (Estados Unidos) — Paris Is Burning

Joyce Cheng (Hong Kong) — Queer Eye

Juliana Vicente (Brasil) — Olhos que Condenam

Kemi Adetiba (Nigéria) — King of Boys

Kiara Advani (Índia) — Quatro Histórias de Desejo

Lali Espósito (Argentina) — Um Lugar Chamado Notting Hill

Lana Condor (Estados Unidos) — Grace and Frankie

Lauren Morelli (Estados Unidos) — Julie e Julia

Laurie Nunn (Inglaterra) — The Keepers

Laverne Cox (Estados Unidos) — A Call to Courage

Liz Garbus (Estados Unidos) — Ela Quer Tudo

Logan Browning (Estados Unidos) — Alguém Especial

Lynn Fainchtein (México) — 2001: Uma Odisseia no Espaço

Marcela Benjumea (Colômbia) — Disque Amiga para Matar

Mercedes Morán (Argentina) — Aquarius

Mika Ninagawa (Japão) — O Império dos Sentidos

Millie Bobby Brown (Reino Unido) — Miss Americana

Mina El Hammani (Espanha) — ¿Qué Coño está Pasando?

Mindy Kaling (Estados Unidos) — Chewing Gum

Mira Lesmana (Indonésia) — ROMA

Mithila Palkar (Índia) — Hannah Gadsby’s Nanette

Nahnatchka Khan (Estados Unidos) — Jovens Adultos

Ngô Thanh Vân (Vietnã) — Mulher-Maravilha

Nosipho Dumisa (África do Sul) — Gravidade

Pathy Dejesus (Brasil) — Criando Dion

Paulina Garcia (Chile) — Dois Dias, Uma Noite

Petra Costa (Brasil) — Feministas: O Que Elas Estavam Pensando?

Salma Hayek (México) — Inacreditável

Sandi Tan (Singapura) — Boneca Russa

Shefali Shah (Índia) — Crimes em Déli

Sophia Loren (Itália) — The Crown

Yalitza Aparicio (México) — Virando a Mesa do Poder

Mulheres inspiradoras: 55 mulheres da indústria do entretenimento indicam filmes, séries e documentários publicado primeiro em https://www.revistabula.com

[french-teapot]

(Duncan Thum)

If anyone remembers, months ago I asked if anyone happened to know the name of the music that played during The Chef’s Table episode featuring Bo Songvisava.

I finally found it! Only cos it was released recently, so I thought I’d share. c:

Skip to about 5:40 to hear the bit I was talking about.

[southeastasianists]

The memory of Thanaruek Laoraowirodge’s favorite Thai dish is intertwined with the memory of his grandmother, Somsri Chantra. Originally from the eastern town of Trad, Laoraowirodge vividly remembers the chicken stew that she would cook after he returned home from school.

The dish, as simple as it is, is included in his family’s upcoming cookbook, a volume that will detail the recipes created by his khun yai, or grandmother. Not surprisingly, Yai Somsri’s recipes also make up much of the menu for his family’s popular Bangkok eateries, Supanniga Eating Room and Krua Supanniga by Khunyai.

Laoraowirodge considers the upcoming tome to be the family’s first funeral cookbook. “It will include all stories of memories from our family members with khun yai, related to her life and her cooking,” he says.

Most Thais consider funeral books a way to safeguard good memories of a loved one. Distributed by family members as mourners file into the temple to say their farewells, funeral books are typically put together by grieving children or partners. Often, they document the life of the deceased, share family anecdotes and photos, and reprint important Buddhist sermons.

However, many books cannot help but include matters dear to the departed’s heart. A jewelry aficionado’s funeral book could contain a primer on spotting gem quality. For an avid foodie, it might include their favorite places for street eats, replete with histories of the vendors. Yet whether a slim pamphlet or a thick, hardcover volume, favorite family recipes have become standard funeral book content.

But legend has it that the origins of the Thai funeral book are rooted in tragedy. The first queen of King Rama V, Sunandha Kumariratana, and her daughter, Princess Karnabhorn Bejraratana, drowned in 1880 when their boat capsized on the way to the palace. Courtiers and servants who would have been able to help were rooted to the spot, for fear of breaking a law that forbade commoners from touching royals. At their funeral, King Rama V gave out 10,000 books to commemorate the lives of the queen and his daughter, but these did not include any recipes. Instead, they featured Buddhist teachings and philosophy. The nangsue anusorn ngan sop (funeral book) was born, and the custom was swiftly copied by the king’s subjects.

The motives behind this tradition, however, may not entirely stem from a desire to keep good memories of the deceased alive. “Grand families were very competitive in showing face—and still are,” says Phil Cornwel-Smith, author of Very Thai and the new book Very Bangkok. “Funeral books would have shown all the titles, awards, and ranks that the deceased had been bestowed, which would be of vital interest for the surviving relatives to publicize and justify their social position.”

While funeral books were initially considered the purview of the aristocratic elite, the bourgeois—the military, high-ranking civil servants, and wealthy merchants—were only a few steps behind. Initially, Buddhist philosophy was a popular feature, until King Rama V in 1904 proclaimed the volumes to be “not very enjoyable” and advised future books to include more interesting subject matter, such as popular Thai fables. It was only later, in the mid-20th century, when food-related matters became the norm in funeral publications.

“For grand ladies of the past, there would be far less in terms of rank to document,” says Cornwel-Smith, “so their household accomplishments would be lauded, such as recipes,” adding that one of his first jobs in Thailand was to edit a funeral booklet for a female Sino-Thai banker.

It might seem odd that Thailand would be able to nurture the unique culinary tradition of the “funeral cookbook” when cookbooks themselves were a relatively recent phenomenon. Inspired by Isabella Beeton’s The Book of Household Management, the first Thai food cookbook, Mae Khrua Hua Pa (or “Talented Women Chefs”), was published by Lady Plian Phasakorawong in 1908. Before Lady Plian’s masterwork, recipes were transmitted verbally, ideally to family or household members only. These recipes were guarded fiercely. For a family to reveal one’s culinary secrets was tantamount to ceding social cachet to another rival house. “Grand families competed in culture as much as in titles, such as quality of food and rival troupes of traditional musicians,” says Cornwel-Smith.

The publication of the first Thai cookbook finally allowed for the sharing of private culinary knowledge in the public sphere. It also reflected a general rise of literacy in the pursuit of siwalai, the Thai attempt to appear more “civilized” in the face of encroaching colonization, academics say.

The debut of Mae Khrua Hua Pa was said to have been a commercial failure because of its relatively high price. However, it has since managed to take hold of and eventually shape Thai culinary discourse—primarily through its reprinting as a souvenir for Thai funerals. In essence, it has enjoyed a second (and third, and fourth) life as a funeral cookbook for families wary of sharing their own recipes.

Other funeral cookbooks have added to the cultural conversation by keeping specific family traditions alive. The many funeral cookbooks of one of the grand houses of old Siam, the Bunnag family, detail a plethora of dishes from the homeland of Sheikh Ahmad, who arrived in the kingdom as a Persian merchant in 1600. After entering the service of King Songtham, Sheikh Ahmad eventually rose to the rank of samuha nayok (First Prime Minister), a position that many of his descendants would also hold.

Scholars such as Thai food chef David Thompson—the proud collector of at least 600 funeral cookbooks—credit the Bunnag family for bringing gang massaman (loosely translated to “Muslim curry”) to Thailand. Although hailed today as one of the most popular Thai dishes in the world, massaman curry is still classified by some Thais as “foreign” since it incorporates a mix of dried spices, while traditional Thai curries are based on fresh herbs.

Today, the family recipe for massaman curry lives on in Bunnag funeral cookbooks, and includes raisins, small potatoes, nutmeg, cumin, star anise, cardamom, mace, and the decidedly un-Thai flourish of bay leaves. In the funeral cookbook of Sheikh Ahmad’s descendent Longlaliew Bunnag, one can find Persian-inspired gems such as the aforementioned massaman, khao buree (translated loosely as “smoked rice,” the family’s own take on chicken biryani) and sai gai, a saffron-scented, syrup-soaked dessert known as jalebi in Indian cuisine.

A wealthy family into the 20th century, the Bunnag family recipes also mirror the many foreign influences that shaped the Thai upper classes. One recipe calls simply for Chinese-style egg noodles mixed with olive oil and sprinkled with “the grated cheese of your choice,” a fusion that probably would have horrified Lady Plian.

In an essay on Thailand’s culinary identity, journalist Panu Wongcha-um argues that funeral cookbooks are still shaping Thai culinary discourse. This can be amply illustrated by the menus of Michelin-starred Thai restaurants such as Nahm, Paste, and Bo.lan, whose menus are rooted in the funeral cookbooks of noble families and whose chefs are celebrities in their own right.

Chef Bo Songvisava, like her former boss David Thompson, has a sizable funeral cookbook collection of her own. Besides inspiring her cooking, the funeral cookbooks in Songvisava’s collection represent the achievements of Thai women in the only sphere once permitted to them: the home.

“Funeral books with recipes in them in the early years mostly belonged to ladies from noble families,” says Songvisava, who is in the midst of writing her own cookbook. “Printing merely a cookbook must have seemed ridiculous back then, so they used funerals as an occasion to respect the deceased and pass on her skills, knowledge, and legacy.”

Ultimately, the Thai funeral cookbook was born in a hothouse environment of its own, fed by royal encouragement, the threat of colonization, a dearth of spaces for female expression, and the gradual literacy of the masses. However, unlike many conventions of the past, the funeral cookbook thrives today, even popping up abroad. British food writer Alan Davidson was so charmed by the idea that he compiled a 47-page booklet of his own, to be distributed at his 2003 service. The volume included recipes for personal favorites, such as meatloaf and toad-in-the-hole.

Songvisava thinks her funeral cookbook would highlight her work at her restaurant. “The recipes that I will include in my funeral book will be the ones that are served in Bo.lan and Bo.lan only,” she says, singling out green curry with local green figs, a salad of fresh northern Thai greens adorned with grilled fish, and household essentials such as Sriracha sauce.

[madforfashiondude]

The Ultimate Gift For The Gourmand: Four Seasons Presents A Once-In-A-Lifetime Journey Through Cuisines And Cultures Aboard The Four Seasons Private Jet

The Ultimate Gift For The Gourmand: Four Seasons Presents A Once-In-A-Lifetime Journey Through Cuisines And Cultures Aboard The Four Seasons Private Jet

Four Seasons Brings Guests Closer To The World’s Most Exclusive Culinary Journey With All-New Travel Gift It’s often the gifts that don’t fit in a box that are the most treasured. The opportunity to travel the world, expand our horizons, see and do things we’ve never done before – those are the gifts that last a lifetime of memories Four Seasons Private Jet Now, Four Seasons has created the…

[talentclass]

Estas son algunas de las recetas que encontrarás en nuestro nuevo curso de Cocina Tailandesa con Bo Songvisava. 🍲 ✅ Bo es considerada como la mejor chef femenina asiática, a pesar de que no siempre su vida se enfocara en las cocinas. Sus padres estaban empeñados en que siguiera una carrera convencional. Sin embargo, ella siguió su corazón y dejó de estudiar inglés y francés para licenciarse en Gestión de Restaurantes y Catering. ✅ Picante, dulce, ácida, con pescado, carne y verduras, la cocina tailandesa lo ofrece todo y es quizás por ello una de las más populares del mundo. Platos como el Pad Thai y la sopa Tom Yum y todos los currys que ofrece el país se preparan en todo el mundo. La comida tailandesa está influenciada por otras cocinas asiáticas, como la india y la china, pero sigue siendo única a su manera. Desliza para descubrir los secretos de Tailandia (más información en nuestra página web) — view on Instagram https://ift.tt/90qExOS

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A Complete Guide to Netflix’s ‘Chef’s Table’

With sweeping cinematography, dramatic musical cues, and seemingly unlimited access to the world’s fine dining stars, Chef’s Table is Netflix’s most compulsively-watchable food series. Over the last three years, the documentary project from Jiro Dreams of Sushi director David Gelb has become so popular that it has inspired numerous knock-offs, and more than a few parodies.

A big draw of the series is that it offers behind-the-scenes glimpses at some of the world’s most sought-after dining experiences. Many of the restaurants featured on the series are prohibitively expensive and/or generally impenetrable to the average diner, so there’s a certain voyeuristic appeal. For fine dining obsessives, Chef’s Table offers valuable insights into the major culinary movements that are blooming around the world. And most episodes of the series also double as travel profiles of the places where the chefs cook and call home.

As the program has grown in popularity, Gelb and co. have been (rightly) criticized for the show’s lack of diversity, although the most recent casting announcement suggests that the creators of Chef’s Table are widening their scope. In recent years, the series has also increasingly profiled chefs who operate more affordable restaurants than the ones that top the World’s 50 Best list.

Here are guides to all 30 episodes Chef’s Table that have premiered on Netflix so far, with plot summaries and information about the chefs and their restaurants, as well as notable quotes from each chapter.

Season 1

• Massimo Bottura • Dan Barber • Francis Mallmann • Niki Nakayama • Ben Shewry • Magnus Nilsson

Season 2

• Grant Achatz • Alex Atala • Dominique Crenn • Enrique Olvera • Ana Roš • Gaggan Anand

Season 3

• Jeong Kwan • Vladimir Mukhin • Nancy Silverton • Ivan Orkin • Tim Raue • Virgilio Martinez

Season 4 (Pastry)

• Christina Tosi • Corrado Assenza • Jordi Roca • Will Goldfarb

Season 5

• Cristina Martinez • Bo Songvisava • Musa Dağdeviren • Albert Adrià

Chef’s Table: France

• Alain Passard • Alexandre Couillon • Adeline Grattard • Michel Troisgros

Further Reading:

• “Chef’s Table is Finally Doing the Work” by Pelin Keskin • “Review: Two Hits and One Misfire From ‘Chef’s Table’ Season 3” by Joshua David Stein • “Review: Humans, Not Heroes, Are the Stars of ‘Chef’s Table’ Season 3” by Joshua David Stein • “‘Chef’s Table: France’: Relationships, Not Food, Make Must-See Television” by Joshua David Stein • “‘Chef’s Table’ Season Two: The Good, the Bad, and the Binge-Worthy” by Joshua David Stein • “Review: How ‘Chef’s Table’ Exposes the Gap Between Intent and Reality” by Joshua David Stein • “TV Review: Netflix’s ‘Chef’s Table’ Digs Deep Into Creative Life” by Joshua David Stein

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Source: https://www.eater.com/2018/9/28/17911022/chefs-table-netflix-guide-recaps

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Asia’s 50 Best Restaurants Names Garima Arora elit Vodka Asia’s Best Female Chef 2019

Garima Arora

(RestaurantNews.com)  Garima Arora, executive chef and founder of Gaa in Bangkok, has won the title of elit Vodka Asia’s Best Female Chef 2019. Arora will be presented with her award at the ceremony for Asia’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, on Tuesday 26th March 2019 in Macao.

In partnership with elit Vodka, the 50 Best organisation is committed to celebrating role models who demonstrate a progressive vision for gastronomy. William Drew, Group Editor of Asia’s 50 Best Restaurants, says: “This award recognises female chefs whose passion, innovation and entrepreneurial spirit serve to inspire the next generation of cooks. Garima Arora has had a huge impact on the dining scene in Asia in a short period with her brilliant blend of Indian traditions and Thai ingredients.”

Arora worked briefly as a journalist before pursuing her interest in the culinary arts. After graduating from Le Cordon Bleu Paris in 2010, she worked at Noma in Copenhagen, learning alongside legendary chef René Redzepi. Recalling her two-plus years at Noma, she says the experience forever changed her approach to cooking. “I learnt how to think about food more intelligently. I started looking at cooking more as a cerebral exercise, thinking about what you do, why you do it and understanding your place in a community.”

Returning to Asia in 2016, Arora was appointed sous chef at Gaggan, the award-winning Bangkok restaurant that has held the No.1 position on the Asia’s 50 Best Restaurants list for four consecutive years. In April 2017, the chef opened Gaa, a three-storey restaurant located opposite Gaggan that celebrates a modern tasting menu using traditional Indian techniques. Showcasing her creativity and culinary inspirations, each dish is made from locally sourced ingredients and explores the connections between Thai and Indian food, from fruits and curries to sauces and spices. The menu is a reflection of Arora’s cultural heritage as well as the community that surrounds her.

Diners choose between a 10- or 14-course tasting menu, which changes quarterly to reflect seasonal specialties. The result is a dining experience that is innovative, modern, playful and unpredictable. In November 2018, Gaa earned its first Michelin star, making Arora the first Indian woman to win such an accolade.

Accepting the prestigious Best Female Chef title, Arora said: “This award is a validation of our team’s hard work and commitment to excellence. I am honoured that chefs and respected industry peers voting on this award recognise and appreciate our efforts.”

Frances Gaillard, International Marketing Director for Stoli Group, overseeing elit Vodka, adds: “Garima has accomplished so much in such a short time – a true testament to her diligence and to her distinctive fusion of cuisines learned in some of the finest kitchens in Europe and Asia. We are pleased to be the latest to recognise this rising star in the gastronomy world.”

elit Vodka Best Female Chef Award

The elit Vodka Best Female Chef Award – which features as part of Asia’s 50 Best Restaurants, The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants – celebrates and rewards successful women who have risen to the top of the gastronomic world.

Previous holders of the Asia’s Best Female Chef title include Duangporn ‘Bo’ Songvisava from Thailand (2013), Lanshu Chen from Taiwan (2014), Hong Kong’s Vicky Lau (2015), Margarita Forés of the Philippines (2016), May Chow from Hong Kong (2017) and Bongkoch ‘Bee’ Satongun from Thailand (2018)

Winners of The World’s Best Female Chef Award include Ana Roš, Dominique Crenn, Hélène Darroze, Elena Arzak, Anne-Sophie Pic and Clare Smyth

In Latin America, the title has been held by chefs Pía León, Leonor Espinosa, Kamilla Seidler, Roberta Sudbrack, Elena Reygadas and Helena Rizzo

How the Asia’s 50 Best Restaurants list is compiled

The list is created from the votes of the Asia’s 50 Best Restaurants Academy, an influential group of over 300 leaders in the restaurant industry across Asia, each selected for their expert opinion of Asia’s restaurant scene. The panel in each region is made up of food writers and critics, chefs, restaurateurs and highly regarded ‘gastronomes’. Members list their choices in order of preference, based on their best restaurant experiences of the previous 18 months. There is no pre-determined checklist of criteria, but there are strict voting rules.

Asia’s 50 Best Restaurants works with professional services consultancy Deloitte as its official independent adjudication partner. The adjudication by Deloitte ensures that the integrity and authenticity of the voting process and the resulting list of Asia’s 50 Best Restaurants are protected. To see more details on Asia’s 50 Best Restaurants voting process, visit http://www.theworlds50best.com/asia/en/our-manifesto.html 

Notes to Editors:

William Reed Business Media

Asia’s 50 Best Restaurants list is published by William Reed Business Media, which also publishes The World’s 50 Best Restaurants, launched in 2002, and Latin America’s 50 Best Restaurants, launched in September William Reed Business Media is entirely responsible for the organisation of the awards, the voting system and the list.

Main sponsor: S.Pellegrino & Acqua Panna

S.Pellegrino & Acqua Panna are the main sponsors of Asia’s 50 Best Restaurants. S.Pellegrino & Acqua Panna are the leading natural mineral waters in the fine dining world. Together they interpret Italian style worldwide as a synthesis of excellence, pleasure and well-being.

Host Destination: Macao

Part of Macao’s magic as a tourism destination lies on its gastronomy. Alongside Macao’s dynamic restaurant scene, Macanese cuisine stands as a centerpiece on the city’s culinary experiences and just like Macao it results from a fusion of east and west cultures blended over the centuries. The city’s unique cultural background mix has been endorsed with the inscribing of The Historic Centre of Macao in UNESCO’s World Heritage List. This singular legacy has been highlighted once again with the recent designation of Macao as a UNESCO Creative City of Gastronomy, opening a brand new avenue of development led by gastronomy and creativity, as the destination paves the way to develop into a world centre of tourism and leisure.

Official venue partner: Wynn Resorts

Wynn Resorts is the recipient of more Forbes Travel Guide Five Star Awards than any other independent hotel company in the world. Wynn Palace, which opened in August 2016, is the second luxury integrated resort from international resort developer Wynn Resorts in the Macao Special Administrative Region of the People’s Republic of China, following the launch of Wynn Macau. Located in the Cotai area, it features a 28- storey hotel with 1,706 exquisitely furnished rooms, suites and villas, versatile meeting facilities, renowned luxury retail, 11 casual and fine dining restaurants, Macau’s largest spa, a salon, a pool and extensive casino space. For more information on Wynn Resorts, please visit Wynn Palace https://www.wynnpalace.com/en or Wynn Macau https://www.wynnmacau.com/en.

Award Sponsor: elit Vodka

With a platinum score of 97 points from the Beverage Testing Institute, elit Vodka is the world’s highest- rated white spirit and is drinking pleasure at its most precise. Every stage in the creation of elit is a fusion of passion and precision. elit is a single-source vodka, with each of its high-quality grains being harvested at its estate in Russia’s Tambov region before traveling to Latvijas Balzams in Riga, Latvia, where they are blended with artesian well water. The spirit then is filtered twice through super-fine quartz sand and Russian birch wood charcoal and brought down to -18 degrees Celsius through elit’s signature freeze-filtration process. The result is a luminosity as remarkable as the liquid inside and a spirit without equal. Learn more at http://www.elitultraluxuryvodka.com/ or by following us on Instagram at @elit_Vodka and on Facebook at elit.vodka.official.

Other sponsors

Miele – Premium Partner, Official Kitchen Appliance Partner & Presenting Partner of the #50BestTalks and sponsor of the ‘Miele One to Watch Award’

American Express – Official Credit Card Partner and sponsor of the ‘American Express Icon Award – Asia’

Estrella Damm – Official Beer Partner and sponsor of the ‘Chefs’ Choice Award’ Valrhona – Official Chocolate Partner and sponsor of the ‘Asia’s Best Pastry Chef Award’ Douro Boys – Official Wine Partner

The Dalmore – Official Whisky Partner Gin Mare – Official Premium Gin Partner Cinco Jotas – Official Ibérico Ham Partner

Aspire Lifestyles – Official Concierge Partner Taipa Village – Official Cultural Partner Frontier Tojo – Official Sake Partner

Champagne Delamotte – Official Champagne Partner

Seedlip – Official Non-Alcoholic Spirits Partner

Sustainable Restaurant Association – Sustainability Audit Partner

Asia’s 50 Best Restaurants – social media

Follow us on Twitter: @TheWorlds50Best #Asias50Best Follow us on Instagram: @TheWorlds50Best

Become a Facebook fan: @Asias50BestRestaurants Subscribe to our YouTube channel: @worlds50best

This release is also available in the following languages: English, Thai, Japanese, Traditional Chinese and Simplified Chinese. The official language of the press office is English.

Note to media: For further information, images and media assets from Asia’s 50 Best Restaurants, please register at our online media centre at

https://www.theworlds50best.com/asia/en/media-centre-registration.html

For press enquiries, please contact CatchOn & Company in Hong Kong

Email: asias50best@catchonco.com Telephone: +852 2566 8988

source http://www.restaurantnews.com/asias-50-best-restaurants-names-garima-arora-elit-vodka-asias-best-female-chef-2019/