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Expert Cooking Demonstrations at the World Gourmet Festival at Four Seasons Bangkok


Eight of the world’s top chefs were cooking up a storm at Four Seasons Hotel in Bangkok recently with a series of live cookery demonstrations.  The hotel lobby formed the backdrop as guest chefs each created a signature dish.

This year’s World Gourmet Festival saw chefs from Italy, Argentina, Singapore, Italy, USA, Spain and France work their magic.

Taking part in the event this year were:
•    Shiqin Chen, La Rei, Il Boscareto, Piedmont, Italy
•    Diego Irrera, 1884 Restaurante, Mendoza, Argentina
•    Galvin Lim, Les Amis, Singapore
•    Igor Macchia, La Credenza, Piedmont, Italy
•    Michael Mina, MICHAEL MINA, San Francisco, USA
•    Víctor Quintillà Imbernón, Lluerna, Barcelona, Spain
•    Masa Shimakawa, ONYX, Los Angeles, USA
•    Frédéric Vardon, LE 39V, Paris, France       Chef Frederic Vardon (above) puts the finishing touches to his creation

Words and photos by Paul Hutton, Bangkok Scene.



Chef Vardon’s creation: Wild Seabass, Roasted with Asparagus


Chef Michael Mina in action at Four Seasons Hotel


Chef Mina’s creation: Roasted Foie Gras

Chef Mina's Notes: The foie gras is pan roasted and glazed with pineapple-sauterne jus that is scented with vanilla, green cardamom and black pepper. Thick rectangles of pineapple which have been poached in their own juices are then seared (9cm x 3cm) and used as a pedestal for the foie. The macadamia nut crunch is a streusel like topping which is mixed with chives and crusted on the roasted foie.