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Bangkok Chef Charity Dinner at Mandarin Oriental, Bangkok
29 June 2015
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Bangkok, 9 April – The city of angels will once again witness, for the seventh consecutive year, a gathering of Executive Chefs from 20 of Thailand’s most prestigious five-star hotels and Thai Airways International, who will cook up yet another grand feast at the “2015 Bangkok Chefs Charity Gala Dinner”, scheduled for Monday, 29 June 2015; to be presided over once again by Her Royal Highness Princess Maha Chakri Sirindhorn in the Royal Ballroom of Mandarin Oriental, Bangkok.
Part of the proceeds this year will again benefit Border Patrol Police Schools under the Patronage of Her Royal Highness; and the remaining funds to go towards improvements in the livelihood and education of underprivileged children in the remote Omkoy district in Chiang Mai.
The annual talk-of-the-town, gastronomic fete was initiated in 2009 by General Managers Nuntiya and Patcharin Hame-ung-gull of Gourmet One, importer and supplier of fine foods. Taking advantage of their contacts and connections, the two sisters came up with this fundraiser idea to give back to society and at the same time to showcase the quality, creativity and distinct style of Bangkok’s foremost food & beverage professionals.
The inaugural edition of “Bangkok Chefs Charity” was launched in 2009 in the gracious presence of Her Royal Highness Princess Maha Chakri Sirindhorn, with all proceeds collected going towards Her Royal Highness’s Sai Jai Thai Foundation and needy children and schools in Northern Thailand. Over five million baht, raised from auctions and ticket sales at the 2010 charity gala, benefitted the Border Patrol Police Schools under Her Royal Highness’s Patronage and went towards scholarships, educational equipment, food, and children’s playgrounds at schools in Ubon Ratchani province. In 2011, the culinary fundraising dinner and auction collected more than 12 million baht. Her Royal Highness was presented with a cheque for 10 million baht to benefit Border Patrol Police Schools under Her Patronage; and the remaining funds were used to purchase educational equipment for children at Baan Daan Ngo School, Amphur Kaeng Krachang, Petchburi province; Wat Sangvorn School; and handicapped school children at Baan Nonthaphoom, Amphur Pakkret, Nonthaburi province. In 2012, the benefit gala dinner collected a total of Baht 12 million – with Baht 10 million presented to Her Royal Highness Princess Maha Chakri Sirindhorn; and the remaining towards repairing of underprivileged school in Omkoy district in Chiang Mai.
In 2013, the charity gala dinner successfully pledged a grand total of Baht 17 million, the highest ever since its inception, nevertheless, 2014 was yet again another unforgettable year. During the height of the evening, Her Royal Highness Princess Maha Chakri Sirindhorn graciously demonstrated to all dining guests the preparation of Som Tam. The Royal culinary delicacies were given to the event’s top bidders before the night came to a happy end amidst thundering applause, with a total of Baht 14.5 million raised.
Every year, the highest bidder for the Grand Auction will enjoy all or any preferred number of chefs to cook a gourmet repast at any venue of choice and will be invited to present the donation cheque to Her Royal Highness Princess Maha Chakri Sirindhorn at an appropriate date and time following the charity gala.
At the “2015 Bangkok Chefs Charity Gala Dinner”, scheduled for Monday 29 June 2015 at Mandarin Oriental, Bangkok, the 20 culinary extraordinaires will pair up to create the finest signature dishes with the visual infusion of ‘purple’ elements to commemorate the 60th Birthday Anniversary of Her Royal Highness Princess Maha Chakri Sirindhorn, the gala will also be adorned in purple to mark this auspicious celebration.
The 10-course feast will be paired with some of the finest wines and beverages by Thailand’s leading suppliers with charitable hearts; Italthai, TWG, Lavazza, Ocean and a private label exclusively designed by Siam Winery.
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Bangkok Chef Charity Menu
Selection of canapés and hors d’oeuvres
คานาเป้หลากชนิด
Monsoon Valley Sparkling Brut Blanc de Blanc, Thailand
Monsoon Valley Sparkling Extra Sec Rose, Thailand
Chef Matthew Woolford, Chef Nathan Chilcott
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Blue crab and lemongrass jelly, purple Aioli, red chilli and coriander salsa
สลัดปูเสิร์ฟกับเยลลี่ตะไคร้และซัลซาผักชีไทย
Colombard, Monsoon Valley, Thailand
Chef Petr Feher, Chef Jose Martin Ruiz Borja
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Lukewarm lavender scented sockeye salmon confit
Caramelized red wine onion, lemon thyme sauce
แซลมอนตุ๋นเสิร์ฟกับคาร์เวียและซอสมะนาว
Chardonnay, McGuigan Black Label, Australia
Chef Matthew Bennink, Chef Philippe Keller
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Chilled Vichyssoise with smoked eggplant, crispy buckwheat, olives, rice and violet cress
ซุปนิซัวร์เสิร์ฟกับมะเขือม่วงรมควันและขนมปังกรอบ
Chef Antony Scholtmeyer, Chef Leslie Stronach
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Pan fried Rougie duck foie gras served with homemade prawn cracker
ตับเป็ดทอดเสิร์ฟกับข้าวเกรียบกุ้ง
Chenin Blanc Late Harvest, Monsoon Valley, Thailand
Chef Philippe Guadal, Chef Michael Hogan
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Vanilla poached lobster spring salad with an apple Jaqueline sauce
สลัดกุ้งล๊อบสเตอร์เสิร์ฟกับซอสแอปเปิ้ล
Monsoon Valley Cuvee de Siam Blanc, Thailand
Chef Günter Angermann, Chef Andrew Brown
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Trio of paper thin pettole filled with salty burrata, spicy Nduja,
porcini and spinach,
light rosemary pan-jus and early summer mignonette
เกี๊ยวสามรสเสิร์ฟกับซอสโรสแมรี่
Chardonnay Gran Reserva, Concha Y Toro, Colchagua, Chile
Chef Norbert Kostner, Chef Martin Fischl
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Challans duck breast stuffed with smoked confit leg
Cherry beetroot chutney, roasted turnip and crispy skin crumble
อกเป็ดสอดไส้เสิร์ฟกับบีทรูทและหนังเป็ดกรอบ
Shiraz, Monsoon Valley, Thailand
Chef Andreas Haugg, Chef Thibault Chimenti
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Fennel and pineapple sorbet
หวานเย็นสับปะรดและยี่หร่า
Chef Pierre Andre Hauss
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Slow roasted Lamb cutlet crépinette, mustard espuma
Sesame bun and raw vegetable salad
แกะอบเสิร์ฟกับซอสโฟมมัสตาร์ด ขนมปังโรยงา และผักสลัด
Bodegas Montecillo Reserva, Rioja, Spain
Chef Stefan Trepp, Chef Mark Hagenbach
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Fake Banana
Roasted banana ice cream, nougat and vanilla
ไอศกรีมรสกล้วยผัดคาราเมล นูกัต และวานิลลา
Chenin Blanc Late Harvest, Monsoon Valley, Thailand
Chef Pierre Andre Hauss
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Freshly brewed coffee, selection of fine teas and soothing herbal infusions
Hand dipped chocolates, Petits Fours and Mignardises
ช็อกโกแล๊ต ขนมหลากชนิด และทาร์ตผลไม้
Assorted freshly baked bread rolls
ขนมปังอบหลากชนิด
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