Thai gastronomy is set to act as a key cultural ambassador at the 2026 IMF-World Bank Group Annual Meetings, with Executive Chef Songpol Kittikhunwatchana and his team at the Queen Sirikit National Convention Center (QSNCC) crafting a menu that highlights sustainable, locally sourced ingredients from across the country.
“Over 70% of the ingredients served during the international gathering will be sourced directly from local communities,” Songpol explained. “The initiative aims to tell the story of Thailand's rich natural resources and agricultural heritage, while delivering tangible economic benefits to local farmers.”
Daily menus will feature a rotating selection of Geographical Indication (GI) rice varieties, including Jasmine rice from Phayao, Thung Kula Ronghai Jasmine rice and Sangyod rice from Phatthalung.
A standout dish, ‘Khao Yam Huai Jai Thai’ (Thai heart rice salad), will combine these regional grains into an accessible presentation designed to highlight the craftsmanship of local farmers.
The menu will also celebrate high-quality regional produce, such as Ban Pho Nile tilapia fish from Chachoengsao, an area renowned for its sustainable fish farming.
The fish, often referred to as "the King's fish", following a royal initiative by King Rama IX in 1966 to provide accessible protein to the public, will be dry-aged, seared and served with a Khao Yai miso sauce.
Delegates will also be able to scan QR codes on their tables to read about the origins and cultural significance of each ingredient.
In addition to the main courses, the culinary team has crafted Thai-inspired snacks and desserts.
These include Betong grilled chicken sandwiches with lemongrass mayo, Sakon Nakhon wagyu ragout tarts, Nakhon Si Thammarat chocolate tarts with Royal Project macadamia nuts and a modern adaptation of classic mango sticky rice.
