ChomSindh Announces “Long Lost Recipe” an Exclusive 8-Hands Dinner Featuring Four Renowned Chefs
ChomSindh at Amari Bangkok is thrilled to present “Long Lost Recipe,” an extraordinary 8-Hands Dinner event on June 6th and 7th, 2024. This special culinary event will feature the creative talents of celebrity chefs Boom Kanyarath and Belt Aekkachai Saengkardsanee, joined by ChomSindh’s consultant Chef Boy and Head Chef Praween.
A Star-studded Line-up and a Heartfelt Reunion
– Chef Boom Kanyarath, renown as one of the final three contestants on “The Next Iron Chef Season 2”, brings over a wealth of experience as chef and owner of Chunky, Kaonomgene, Blueshark Café Koh Tao, and Boom’s Cookies.
– Chef Belt, Aekkachai Saengkardsanee, a finalist from “TopChef Thailand Season 3,” is celebrated for his innovative approach to Thai cuisine. He is the chef and owner of Chunky, a chef consultant, and a private event chef.
– Chef Boy, Piyachart Puttawong, ChomSindh’s consulting chef, is an expert in Thai and international cuisine, boasting a Michelin star (2019) in a Thai restaurant. His specialties include both savoury dishes and desserts.
– Chef Praween Deelee, ChomSindh’s head chef, is committed to sustainable cooking practices. He champions a zero waste and locally sourced ingredients policy, and maintains a dedicated herb garden located at the 8th floor.
Adding to the significance of this event is the reunion of Chef Boom, Chef Belt, Chef Boy, and Chef Praween, whose culinary journeys began together in college – Dusit Thani College. This long-awaited collaboration celebrates their shared history and mutual passion for Thai cuisine.
A Culinary Journey through Tradition and Innovation
Guests will be serenaded by the melodic tunes of the ranad (Thai xylophone) while indulging in an exquisite 8-course menu that revitalises long lost recipes with a modern twist by the ever-famous ranad entertainer, Fino the Ranad.
The Long Lost Recipe Gastronomical Journey
“The Overture” features a special bread, jasmine rice soft rolls with dried shrimp and chili paste butter, and duo amuse bouche: “Kai Tao” and “Tatale.”. Savour to the tantalising appetisers with Chef Boom’s grouper carpaccio with seafood olive oil dressing, vodka infused cucumber, mint oil and fermented soy bean mousse on toast with crab meat and passion fruit gel.
“The Beginning” features Chef Praween’s specialty of the “Kaeng Ranjuan” soup, a shrimp paste soup with beef stew, lemongrass, basil with coconut milk foam and sweet basil powder. Followed by the pre-main course with Chicken Gorlae – chicken mousse southern style served with cucumber and shallot relish.
For palate cleansing, guest will enjoy a Khao Chae sherbet with edible flower gel, sweet radish chutney, green mango and dried shrimp, pineapple and finger root gel, crafted by Chef Boy.
The Beginning will end with 2 main courses: fried smoked river prawn with salt, Thai bisque and tamarind sauce, served with steamed jasmine rice with shrimp fat and chili oil as well as charcoaled Thai wagyu with spicy coconut sauce, pineapple chutney, seafood sauce, sweet shrimp from “Koh Yor”, and fried anchovies by Chef Belt.
“The Finale”, exclusive by Chef Boy Traditional mango sticky rice, young rice ice cream with mandarin plum gel and crispy coconut roll served along petit fours – steamed coconut rice flour, Thai crispy pancake with egg thread, steamed black glutinous rice dumpling, stuffed with coconut and palm sugar.
Booking Information
Early bird bookings made before the 24th May will receive a 15% discount. The standard price for this limited dining experience is THB 5,888, with an optional wine pairing available for only THB 1,800.
