Who says you can’t travel to the North and the South of Thailand at the same time? A culinary journey awaits at Capella Bangkok’s “Four-Hand Local Feast: From Lanna to Andaman”.
Capella Bangkok is inviting Pramkamon “Bas” Suantong, the executive chef of Kiti Panit, a restaurant in Chiang Mai specialising in Northern Thai cuisine, for a show-stopping four-hand culinary collaboration with the hotel’s own Thai Chef de Cuisine Kannika Jitsangworn. The display of Thai culinary excellence will take place over three days at Capella Bangkok, from March 10–12, 2023.
Known for his authentic Lanna cuisine, Chef Bas will be pairing his expertise with Chef Kannika’s extensive experience in Southern Thai delicacies. Diners can expect the collaboration to showcase the best flavours of Thailand, from the high mountains of the North to the oceanic scenes of the South.
The Lanna specialties of the Four-Hand Local Feast include Ab Pla Chon Talay, marinated snakehead fish cooked in banana leaves, and Marinated Grilled Free-Range Chicken with Makwaen, free-range chicken seasoned with northern Thai wild pepper.
Meanwhile, for the Southern dishes, some of the highlights include the Khao Yum Nuear Puu Mar, Ranong crab meat served with herbs and local Sangyod puffed rice, and Goong Lai Suer Yang Sauce Yeela, seared tiger prawn with yellow curry sauce and a splash of coconut and shrimp paste.
The “Four-Hand Local Feast: From Lanna to Andaman” experience is priced at 2,900++ baht per person for lunch on March 10-12, 2023 and dinner on March 10-11, 2023. Advanced booking is required.
For reservations or more information, call 02-098-3888 or email fb.bangkok@capellahotels.com.
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