Phuket lobster, caviar from the Royal Project, Jasmine rice from Tung Kula Ronghai, free-range chicken from Nakhon Pathom, Betong chicken from Yala, beef from Sakon Nakhon, wine from Khao Yai, “golden” pineapple from Trat province, tea from Doi Tung and coffee from Nan.  

These are some on the list of best ingredients in Thailand that Michelin–starred chef Chumpol Jangprai will use to create a scrumptious dinner for the opening gala at the Apec Summit on November 18.

Chef Chumpol will work his magic to create a memorable meal for participants and their spouses on the theme “Sustainable Thai Gastronomy”. The occasion will be a perfect time to underline Thailand’s food security.

“We’re so fortunate as we never experienced supply shortages even during the pandemic,” he said.

Chef Chumpol is one of the top Thai chefs advocating sustainability and when it comes to Thai cuisine, he knows that Thai culinary and wisdom like using all parts of a vegetable or fish is very much part of that sustainability.  

Just as he does at his 2 Michelin–starred Thai restaurant “R-haan”, he sources the best of Thai ingredients in season from all over the country – from the mountains in the North to theAndaman sea in the South. So the experience he will be bringingto the table at Apec will be a culinary journey to all parts of Thailand.

Previously selected as a chef in charge of the Apec Summit galaon two occasions – in 1992 and again 2003 in Thailand – the chef sees no problems in showcasing Thai cuisine on the world stage once again.

“We plan and prepare well. At this stage, we have already procured all ingredients. Luckily, nowadays logistics are such that every single ingredient will be fresh. For example, the Phuket lobsters will be arriving in the morning and cooked the same evening,” he told Thai PBS World.

The only worry, if any exist, is the challenge of serving. Chef Chumpol said that the timing has to be right because he wants to serve the food while it is still hot and fresh. “But we are following the professional standard of 72 hours – meaning that we are serving the food after the 72–hour preparation phase,  no longer than that.”

Menu to impress

In addition to showcasing Thailand’s food security, the special meal will underline best of Thai culture including culinary art and crafts. The “Benjarong” (Thai ceramic porcelain) plate is hand-painted with the traditional Thai “Phum Khao Bin” pattern while a gold gilded teakwood box is presented in a “Thai-map” axe shape to indicate the origin of each appetizer ingredient.

“The food will be a combination of eight Thai tastes including sour, bitter, salty and sweet. Food patrons, apart from sampling the taste, “eat” it with their eyes and smell it as well,” the chef said.

The Apec 2022  samrub (set menu) will delight the delegateswith world–famous Thai food, starting with an amuse-bouche of Thai caviar where Krathong Thong (a tiny cup made of flour) is topped with the Royal Project’s caviar. Next, chef Chumpol and his team will take the guests on a journey served in a gold gilded teakwood box. Inside the box lie bite-sized appetizers representing each region of Thailand such as Khao Soi (northern-style noodle), tomyam goong Croquette (central), grilled Wagyu beef with spicy sauce (Northeast) and Kai yang Kolae (Southern style barbeque chicken).

The main course features Thai jasmine rice, believed to be the best in the country from Tung Kula Rong Hai whose story of drought turning into abundant land would impress the guests. The rice comes with three dishes including the international favourite, Massaman curry using premium beef from the Northeast. Everything on the table has a unique origin and story such as Betong chicken, China’s Guangxi chicken bred by Yala’s farmers.

All the dishes are paired with Thai wines – red, white, sparkling and sweet – from two leading Thai wineries, GranMonte Vineyard and Winery in Khao Yai and Village Farm & Winery in Wang Nam Khiew.

Non-alcoholic drinks are also available and showcase the best of Thai fruit from selected areas. “We have Sai Namphueng orange from Chiang Mai, golden-coloured pineapple from Trat and pink guava from Khao Yai (Nakhon Ratchasima).”

Tea lovers will be offered the chance to indulge in a special tea grown on Doi Tung while coffee lovers will finish the meal with Nan coffee.

“I can say everything is Thai except perhaps the ratatouille which I am intentionally including to present selected organic vegetables grown by community enterprises across Thailand as well as those from the Royal Project.”

The meal is also carefully designed for all in the international community. All ingredients are Halal certified. For vegetarians, chef Chumpol will use plant-based protein made from young jackfruit and local mushroom.

Those with allergies can also feel safe as the menu is designed as non-dairy, thus sorbet instead of ice-cream, and desserts that are gluten free and sweetened by sugar palm and honey rather than sugar. Even the fish sauce is the low sodium kind.

“With all we have and present to the world, we take pride in showing that we are a kitchen of the world,” he noted.

By Veena Thoopkrajae