Tourism Authority of Thailand TAT pulled out al

first_imgTourism Authority of Thailand (TAT), pulled out all the stops with the gala ceremony for ATF2018, highlighting Thai gastronomy and the rich culinary history of Northern Thailand.Delectable gastronomic creations were prepared for guests by 10 top Thai  chefs hailing from 10 outstanding restaurants, each showcasing their signature dishes. These include:Orange ginger glazed duck breast by Chef May Thongthong from Monkey’s Kitchen; Slow poached red claw crayfish by Chef Chokamnuay Chanajaturathard from Siripanna Villa Resort and Spa… Grilled banana leaf wrapped lamb shoulder by Chef Nan Mankongtiphan from Cuisine de Garden; Grilled Northern-style curried rack of lamb by Chef Sarayuth Kaewyone from RatiLanna Riverside Spa Resort…Royal Project winter fruit with feta and mozzarella by Chef Daeng Kaewwannee from the Northern Chef’s Club; Pan grilled salmon with Northern chili dip by Chef Nat Phumpaijitr from Duangtawan Hotel… Longan smoked salmon steak by Chef Pisit Jinopong from Dhara Dhevi; Smoked Australian Wagyu beef striploin by Chef Chalong Sakkapalangkul from Dusit D2 Chiang MaiLap crayfish ravioli by Chef Paolo Pelosi from Shangri-La Hotel; Pan seared beef tenderloin by Chef Phubase Chuprakong from Akyra Manor.Meals were prepared at 10 cooking stations lining the long parade of tables set up for delegates at the event, which was held at the Royal Park Rajapruek in Chiang Mai.The event comes as Thailand continues to draw international accolades for culinary excellence. The recently released first edition of the Michelin Guide Bangkok features a total of 98 restaurants and highlights how Thailand’s capital city embraces international dining while remaining true to its own culinary heritage and authentic cuisine – which draws millions of visitors worldwide.This year Bangkok will also host the 4th UNWTO World Forum on Gastronomy Tourism from 30 May to 1 June, 2018, which will provide an opportunity for leading experts in gastronomy tourism to discuss trends and challenges in the sector, exchange best practices and inspire discussion on intercultural dialogue, gastro diplomacy, and the importance of technology for sustainable gastronomy tourism.last_img

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