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Bangkok Chefs Charity Gala Dinner @ Mandarin Oriental

23.05.2012

 

Her Royal Highness Princess Maha Chakri Sirindhorn has once again agreed to grace the Bangkok Chefs Fundraising Gala Dinner at the Mandarin Oriental Hotel.  The 2012 event will be the fourth, and will once again team up chefs from Thailand's most high profile five star hotels along with Thai Airways International, their brief being to provide a unique gastronomic banquet.  Participating chefs gathered at a press conference in the famous hotel's Royal Ballroom on May 17th to give details of this year's highly anticipated menu.


Words and photos by Paul Hutton, Bangkok Scene.


 

Scheduled to held on Friday August 17th 2012, the Gala Dinner will aim to raise funds for Border Patrol Police Schools under the Patronage of Her Royal Highness, and to aid in the education and livelihood of underprivileged children in a remote northern area of the Kingdom in Chiang Mai province.


As flood waters reached catastrophic levels in 2011, the Bangkok Chefs Charity Committee donated four motor boats and 10,000 relief supply bags to help victims of the floods in two northern districts of Bangkok.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Twenty two chefs will pair up according to their nationalities to create a signature dish of their particular country or region.  The full menu is as follows:

 

Menu
Canapé
Hokkaido scallop tartare with kalamata olives served with mascarpone mango sauce,
Cauliflower puree served with rougie smoked “magret de canard”,
Brandade de morue with citrus flavor, coriander, tomatoes confit,
Foie gras egg royal with tofu and shiitake mushroom,
Spicy meringue with green mango and crispy lemongrass, Modern Mieng Karm,
Leek and potato mousse in black truffle jelly on sour toast,
Chilled duck liver soup in red Porto bonbon

(Chef Santo Zoppis, Chef Freddy Schmidt,
Chef Vladimir Siljegovic & Chef Dominique Bugnand)
 
Sweetcorn panna cotta, gazpacho mirror with crab escabeche
Sauvignon Blanc, Discovery Point 2009, Marlborough, New Zealand
(Chef Mark Hagenbach & Chef Leslie Stronach)
 
Atlantic lobster, Hass avocado, macadamia nut pillar, coral lobster mayonnaise
with Astralian bush lime salad and brown miso vinaigrette
Pouilly-Fumé, Domaine Blondelet 2007, Loire Valley, France
(Chef Paul Hoeps & Chef Michael Hogan)

 

Slow cooked ‘Les Dombes’ quail supreme pistachio and fleur de sel financier, red grapes
and flax seed bonbon, simple jus with pistachio oil ‘La Tourangelle’
Tavel Rosé, E.Guigal 2009, Rhône Valley, France
(Chef Philippe Gaudal & Chef Pierre Andre Hauss)
 
Pan seared foie gras
rhubard and apple compote, Port jus, citrus brioche
Pinot Gris, Omaka Springs 2007, Marlborough, New Zealand
 (Chef Nicolas Schneller & Chef Frank Bohdan)
 
Porcini and chestnut cappuccino soup with roasted chicken oyster 
and wild mushroom mousse on crispy sunflower bread
(Chef Aurelien Poirot &     Chef Thibault Chiumenti)
 
River prawns and pumpkin ravioli, red curry and coconut foam, hot coriander jelly,
De Cecco organic extra virgin olive oil
Gewürztraminer, Léon Beyer 2010, Alsace, France
 (Chef Michael Gremer & Chef Jose Martin Ruiz Borja)
 
Intermezzo
Refreshing pomegranate and frech summer raspberry sorbet
(Chef Adrian W. O'Herlihy & Chef Spencer Kells)
 


A president’s lamb duo
The shoulder slowly braised with a hint of smoke and Bougundy red wine
and the loin roasted in aromatic herbs,
natural pan-jus, confit Niçois, plum tomatoes, new potatoes gratin
 Château Fonroque 2006, Bordeaux, France
(Chef Norbert Kostner & Chef Erwin Eberharter)

 
Pre dessert
Manjari chocolate emulsion, verbena scented
Dessert
The ‘P.P.T’ from Provence, Piedmont to Bangkok
chocolate degustation with the seasonal western specialties and a dash of Thailand
Muscat Late Harvest, Monsoon Wines special label Bangkok Chef Charity 2011, Hua Hin, Thailand
(Chef Leonardo Concezzi & Chef Nicolas Vienne)
 
Selection of fine teas and coffee
Petits fours and mignardises
Moyet "Fins Bois" Cognac, France


Each dish will be paired with some of the finest wines provided free of charge by suppliers with charitable hearts: Wine Dee Dee, Wine Gallery, G Four, Italthai, Vanichwathana (Bangkok) Co., Ltd.,  Italasia, Canpac Beverages and Siam Winery.

 

Photo courtesy of Mandarin Oriental Hotel.

 

Participating Hotels and Chefs
Centara Grand & Bangkok Convention Centre at Central World     Chef Paul Hoeps
Conrad Bangkok    Chef Freddy Schmidt
Dusit Thani Bangkok     Chef Erwin Eberharter
Dusit Thani Pattaya    Chef Adrian W. O'Herlihy
Four Seasons Hotel Bangkok    Chef Nicolas Schneller
Grand Hyatt Erawan Bangkok     Chef Mark Hagenbach
Grand Millennium Sukhumvit Bangkok    Chef Pierre Andre Hauss
Intercontinental Bangkok    Chef Leslie Stronach
JW Marriott Hotel Bangkok    Chef Michael Hogan
Mandarin Oriental, Bangkok    Chef Norbert Kostner
Mandarin Oriental Dhara Dhevi, Chiang Mai    Chef Dominique Bugnand
Plaza Athenee Bangkok, A Royal Meridien Hotel    Chef Thibault Chiumenti
Renaissance Bangkok Ratchaprasong Hotel    Chef Jose Martin Ruiz Borja
Shangri-La Hotel Bangkok    Chef Frank Bohdan
Sheraton Grande Sukhumvit     Chef Michael Gremer
Sheraton Pattaya Resort    Chef Spencer Kells
Siam Kempinski Hotel Bangkok    Chef Vladimir Siljegovic
Sofitel Bangkok Sukhumvit     Chef Aurelien Poirot
Sofitel So Bangkok    Chef Nicolas Vienne
Thai Airways International Public Company Limited    Chef Santo Zoppis
The Landmark Bangkok    Chef Philippe Gaudal
The St. Regis Bangkok    Chef Leonardo Concezzi

 

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