Thai Cooking

Centara to support program that puts surplus food to good use
Spa Magic on sale now at Amazon
Night to remember for 180 German travel agents at Centara Hua Hin
New Culinary Star at Centara Anda Dhevi Krabi
Romantic Valentine Dinner inspired by Michelin Star Chefs at La VIE
Christmas and New Year at Banyan Tree Samui
Recipe of the Month:Tom Kati Kha Kai from Centara LadPrao Bangkok
Anantara Layan Phuket offers guests a reason to get up early
Recipe of the month: Vijitt Phuket’s Rock Lobster Satay
RECIPE OF THE MONTH — Four Seasons Chiang Mai Kao Soi Gai

Centara to support program that puts surplus food to good use

CENTARA HOTELS & RESORTS, Thailand’s largest hotel operator, will participate in an innovative new charity operation that collects and distributes surplus food to benefit people in need, starting in August.

The operation, ThaiHarvest|SOS is a joint initiative with OzHarvest, the pioneering Australian organization that has established a proven and successful “Food Rescue” model. which is being adopted around the world, and the Thai Foundation Scholars of Sustenance (SOS)”

The program’s mission is to eliminate hunger and food waste through the re-distribution of quality surplus food. Experts estimate as much as a third of food produced for human consumption is wasted in the transport, distribution, and preparation supply chain. When this food ends up in a landfill, it represents a tremendous waste of resources, and a lost opportunity to help people unable to afford adequate nutrition.

The OzHarvest rescue and redistribution system has proven a safe and efficient way to reduce this waste and benefit the planet. Begun in Australia 14 years ago, it is now being replicated in the UK, South Africa, New Zealand, Peru, Indonesia and Vietnam. An important part of the initiative is educating people about the problem and opportunity of food waste.

In Thailand, ThaiHarvestISOS picks up good quality surplus food daily from participating supermarkets, hotels, food courts, restaurants and other businesses. Trained inspectors sort the food and assure its safety. Food no longer fit for human consumption is taken to local farms for composting. The rest is refrigerated and delivered to the needy.

Since 2016, ThaiHarvestISOS has donated over 60,000 meals to organizations such as Mercy Center Orphanage, Half Way Homes for men and women, the Pak Kred Babies’ Home and the Poh Teck Tung Foundation.

In August Centara Hotels & Resorts will begin donating surplus food from its Centara Grand hotels at CentralWorld and Ladprao. Eventually it hopes for all its Thailand properties to participate. These main two properties will also arrange an event called “Master Class Dinner”.

It will be led by Will and Steve, celebrity chefs who won Australia’s The Seven Network’s top rating cooking show in 2015 – My Kitchen Rules Australia. They are known as chefs who support OzHarvest campaigns and now ThaiHarvestISOS.

“We are thrilled about the leadership taken by Centara to partner with us on our mission to eliminate hunger and reduce food waste through the re-distribution of quality surplus food. Their commitment and support will allow ThaiHarvest|SOS to both help reduce food waste in Thailand, and at the same time, provide good meals to those in need in our community”, said Gopi Krishnan, head of programs at OzHarvest and ThaiHarvest|SOS.

“As we prepare food for our guests, unavoidably at the end of each day we have surplus – for example, bakery items or excess from a large banquet,” said Winfried Hancke, Centara’s corporate director of food and beverage. “It is a shame to let this food go to waste when there are so many people who could benefit from it.”

Supatra Chirathivat, Centara’s senior vice-president corporate affairs & social responsibilities, noted how well the program fits the group’s social responsibility and sustainability goals.

“Being a good member of the community means helping those less fortunate and using the earth’s resources more efficiently. We’re so enthusiastic to support the work of OzHarvest and ThaiHarvestISOS. Food is an area where we can all help reduce waste. I hope our involvement helps educate and inspire others to do their part.”


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Night to remember for 180 German travel agents at Centara Hua Hin

FOR 180 GERMAN travel representatives, it was a night to remember as they tucked into a special dinner at Centara Grand Beach Hua Hin.

The dinner started off with canapés, designed especially for this event, including coconut flavoured minced chicken salad on crispy rice cracker, mini pizzas with tom yum shrimp, Thai pomelo salad in a crispy cup, and Mango sticky rice sushi, were served in a relaxing atmosphere of traditional Thai music played by a stringed instrument called “Khim”.

During the serving of canapés and drinks, site inspection was also available for the agents to view a variety of the resort’s iconic colonial-style room types.

After the garden’s networking opportunity, guests were ushered to the welcome dinner party at the beachfront COAST Beach Club & Bistro and by the Colonial Pool.

The themed “Thai Street Food” presentation was arranged to resemble traditional Thai street food stalls, where the food is easy to eat standing or sitting and served in a traditional way using containers made out of banana leaves or a coconut.

At this special dinner setting, the agents had a chance to experience and learn more about some of the “Heritage Cuisine of Hua Hin”, which ties in with the historical aspects of the resort.

Savoury items freshly concocted and served at the food stalls included Phad Thai with chicken, Crispy fish cake and spring rolls, Chicken coconut soup served in a whole coconut, BBQ pork skewers with dipping sauce, Assorted grilled satay with peanut sauce, followed by popular desserts like Thai coconut ice cream and Deep fried banana.

Traditional and Western entertainment was provided during the evening.

“The resort is definitely the crown jewel of the resort town with so much potential to attract European travellers, especially those looking to explore the myriad of natural and cultural attractions that Hua Hin has to offer,” said Kevin Keogh, senior vice president of sales & marketing, and management representatives of DER Touristik GmbH & Co. KG.

“We believe that guests will find the resort the perfect place to spend a memorable holiday or an eminent venue to host all kinds of special events such as private parties and weddings on the beach.”

For more information about Centara Grand Beach Resort & Villas Hua Hin, visit:



New Culinary Star at Centara Anda Dhevi Krabi

WITH OVER 16 YEARS EXPERIENCE across Asia working for some of the best hotels and chefs in the business, Chef Thong Aek Seneewong na Ayuthaya has chosen Centara and Krabi as his new workplace.

After completion of the Siam business college with focus on tourism, Chef Thong Aek Seneewong na Ayuthaya was able to get his first opportunity during the opening of the Bangkok Peninsula Hotel. Other people would have aimed for a chance in one of the restaurants but he was quite content to get a chance to work in “Chili & Pepper”, the staff canteen of this hotel. He learned to cook Thai food for Thai people.

At that point, instead of learning to plate fine dining creations, he managed a wok and cooked for portions for 10 persons at a time. This basic knowledge accompanied him all his life and created the base of his culinary career.

He got a chance to go abroad for the first time to join the Mandarin Oriental Macau for a total of five years. His starting position was as Commis in Naam, the fine dining Thai restaurant. Here he learned the finesse of fine dining and elegant plate presentation.

He was promoted after two years and worked as demi chef, and later given a chance to move as demi chef to the fine dining Italian Restaurant, Mezzaluna. This change was an extremely hard challenge since he never cooked Italian food before. He studied very hard on the recipes and the cooking techniques to become an effective Italian chef.

During this time, the Mezzaluna belonged to the very best restaurants in Macau and he was able to work with numerous well known foreign chefs, who by now have made excellent careers.

During this time Chef Thong Aek was also able to join some promotional chefs such as the celebrity chef, David Laris, owner of David Laris Creates, and working with the 1 star Michelin Chef Mario Corti.

After five years abroad, he felt it was time to return to his family and look after his mother and grandmother in Chiang Mai. Through Mandarin Oriental Hotel group he was invited to return back to his roots of Thai cuisine at the Le Grand Lanna Restaurant at the Dhara Dhevi, the magnificent Hotel of Chiang Mai, where he was fortunate to be promoted to Chef de Partie.

He enjoyed his time back in Thailand and especially to cook Thai food again. It was a great learning experience to be part of such an excellent hotel and improve his knowledge of Thai food under the guidance of Chef Virat Kanja.

When he moved again, it was as assistant Thai chef to Melt restaurant at the Mandarin Oriental Singapore. After another short visit to Macau, he finally returned to Thailand to settle down. He joined his first American style managed hotel, the JW Marriot Phuket at the Cucina Italian restaurant and later joined Crown Plaza as Chef de Cuisine of the Patio restaurant. He enjoyed taking care of the Patio Restaurant, working with his team and teaching them new dishes and techniques. Meanwhile, he also gained official Chef Certifications in order to qualify to work and cook in Europe.

After a while with Patio restaurant and an excellent 16 years culinary journey he received an opportunity to join Centara Anda Dhevi Resort & Spa Krabi as Head Chef. This role is quite new to him due to its job description. As the head of the kitchen department, he is not only using his technical skills but also able to develop his skills in other areas. He has learned a lot about department financials, planning, organizing, and developing both product and people.

“It is my pleasure and pride to join the Centara family as I received the opportunity to show my skills, develop myself and have a chance to develop others,” he said.

“We are delighted and excited to have on our team Chef Ake, and look forward seeing you continue your fascinating journey with us in Krabi,” said   George Kenton, general manager, Centara Anda Dhevi Resort & Spa.



Romantic Valentine Dinner inspired by Michelin Star Chefs at La VIE

LA VIE – CREATIVE FRENCH CUISINE in VIE Hotel Bangkok, MGallery by Sofitel is offering a special Valentine’s set dinner tasting menu of dishes inspired by the Michelin Star Chefs on St. Valentine’s Day, Feb. 14.

Valentine’s Day at La VIE features an elegant atmosphere designed for romance, with candlelight, soft piano music and a complimentary mini bottle (200 ml) of sparkling Spanish Cava Rosé per couple.

The menu for our special Valentine’s Day Set Dinner begins with a lightly poached Tsarskaya Oyster, Champagne Sabayon; moving on to roasted Hokkaido scallop, coconut and cauliflower, truffle emulsion; a perfectly prepared 45 ̊C Tasmanian Ocean trout, avocado, blood orange, coriander; and breast of Muscovy Duck, salt-baked Celeriac, Cassis.

The sweet table features “Rouge” Raspberry, Rosé and Lychee desserts.

The five-course Valentine’s Day Set Dinner is 5,000 THB per couple.




Christmas and New Year at Banyan Tree Samui


CHRISTMAS IS A SPECIAL OCCASION at Bayan Tree Samui, with three different meals to choose from on Christmas Eve and two different options on Christmas Day, plus an new year to remember.

On Christmas Eve, you can choose a gala dinner at the Edge – a buffet starting at 6 p.m., and featuring antipasti as well as traditional favourites; or a Royal Thai set five-course dinner at the Saffron, also starting at 6 p.m.; and a five course set dinner at the Sands, starting at 8 p.m.

68262844-h1-btthsm_un_0413_dining_in_villa_barbecue_hr0001If you’re in the mood for turkey on Christmas Day, head for the Sands, which is offering a special BBQ dinner that not only features turkey but a wide selection of sea and land favourites prepared at a live cooking station. Dinner starts at 7 p.m. Saffron will be offering a Thai culinary journey featuring a set dinner. Dinner starts at 6 p.m.

New Year’s Eve is Tropical Disco Night that starts with three different dining options – a Tropical Disco Gala buffet with live entertainment at the Edge from 7 to 10 p.m., while Saffron will be offering at a set dinner of Thai favourites.

The scene shifts to the beach for a countdown party from 10 p.m. to 3 a.m. for a full evening od dancing and partying. And then, at the stroke of midnight, you can raise a glass of Champagne to welcome in the New Year.



Recipe of the Month:Tom Kati Kha Kai from Centara LadPrao Bangkok


This month’s recipe – Tom Kati Kha Kai or chicken in coconut milk soup – comes from the chefs at Suan Bua restaurant located in Centara Grand at Central Plaza LadPrao Bangkok, which recently completed a $27 million expansion. The Thai dish is one of the most popular at the restaurant

Ingredients:  9 Ladles coconut milk  1 Stalk of thin-sliced lemon grass 15 grams of sliced galangal root  3 pcs Kaffir lime leaves  3 teaspoons of crushed bird chili (can be reduced if you don’t like spicy) 30 grams of sliced straw mushroom 7 teaspoons of fish sauce  5 teaspoons lime juice or lemon juice  1 teaspoon of sugar  50 grams of sliced chicken breast  2-3 bunches coriander leaves 1-2 pcs deep-fried dried Chili.

chicken-in-coconut-milk-soupPreparation:  Boil coconut milk in a pot, add the lemongrass, galangal, kaffir lime leaves, chili and mushrooms, boil approximately three minutes, then season with fish sauce, sugar and lime juice to your liking. Add the sliced chicken breasts and simmer to cooked, sprinkle coriander on plate and serve with steamed rice.

Chef’s Tips:

If you can’t find straw mushrooms, fresh mushrooms can be used instead. You don’t always have to use chicken. Fish would work fine, too. For vegetarians, use tofu instead of meat, and season with white soy sauce instead of fish sauce.


Anantara Layan Phuket offers guests a reason to get up early

Anantara_Layan_Phuket_-_Sala_Layan_breakfast_-_Eggs_BenedictANANTARA PHUKET LAYAN RESORT is the ideal secret island escape. In addition to its serene atmosphere, the resort also boasts the best breakfast spread across the Anantara portfolio and one of the most international that is so much more than just your traditional sunny side up.

Set on the beachfront, Sala Layan gives holiday goers reason to get out of bed, with their lavish and unique breakfast offering dishes and treats like freshly baked pastries, including cronuts and filled croissants and Spanish hams paired with international cheeses.

They give guests a chance to embrace the local flavours of the island as well as the opportunity to taste dishes from Asia and beyond.

For a healthy start to the day, guests can experiment with the ‘Vitality Corner’ containing a nutritious selection of superfoods such as buckwheat, cocao nibs, bee pollen, chia seeds and spirulina shots.

For an added boost to the morning, guests can order fresh-pressed-to-order juice, which uses freshly picked fruits and veg in any preferred combination.

Smells of a Parisian bakery waft through the freshly baked corner, where croissants, focaccias, pretzels, quiches and even cronuts are made on a daily basis, some with a new flavour every day. The selection of homemade compotes, which are served individually in mini mason jars and delicately wrapped, are best enjoyed while looking out onto the resort’s sandy beach.

For guests who want to savour the flavours of Asia, they can choose from a variety of indigenous Thai dishes like khao tom and bak kut teh soup, or head to the noodle station, where the chef will cook a selection of wok fried or soup noodles to order, or head farther East to the Chinese and Japanese stations, where breakfast favourites like dim sum, congee, tea boiled eggs and Nori await.

Anantara_Layan_Phuket_-_Sala_Layan_breakfast_-_Champagne_and_smoked_salmHidden away from the main breakfast thoroughfare, the atmospherically-lit wine room, which is used as a tasting area in the evenings, is transformed into a meat and cheese lover’s dream, featuring a selection of cold meats such as Mortadella, Parma Ham, Black Forest Ham and Coppa, plus cheeses such as marinated Feta, Gorgonzola, Edam and Camembert, have been carefully selected for guests to indulge in a taste of the Mediterranean.

There’s also a selection of smoked and marinated fish such as orange marinated salmon, peppered mackerel, smoked salmon and homemade smoked tuna.

Coeliac, vegans and those with lactose allergies don’t have to worry about skipping the most important meal of the day as there is a gluten free selection of cereals, pancakes, muffins and breads; a vegan array of delights such as brownies and carrot cake, samosas, aloo gobi and ratatouille; as well as dairy free and vegan milk options.

At the heart of all this, the egg stations serve a wide range of options like the smoked salmon eggs on toast, omelettes, or Eggs Benedict, each served in an individual pan, to the table with a mixed salad and hand cut chips.

For those looking for the more traditional breakfast, there are cereals, along with a vast range of fresh fruits and organic yogurts with homemade toppings. For the classic cooked breakfast, beef or chicken sausage, German bratwurst and a selection of bacon offerings are included in the mix, with pancakes, bread and butter pudding, assorted crumbles and more to wrap up.

For those wanting to enjoy a more boozy brunch style breakfast, there’s free flow sparkling wine.

For guests staying at the hotel, breakfast is included but for non-residents breakfast is available daily for 1,050 THB for adults and 525 THB for children (under 4 is free) from 7 am – 10:30 am. Book in advance by calling +66 76 317 200.




Recipe of the month: Vijitt Phuket’s Rock Lobster Satay

Baan Vijitt Restuarant The Vijitt Resort Phuket - Copy

THIS MONTH’S RECIPE — Rock Lobster Satay – is a special dish from Baan Vijitt restaurant by The Vijitt resort Phuket.

At Bann Vijitt Restaurant, a 62-year-old Sino –Portuguese mansion located in The Vijitt Resort Phuket, guests will experience a part of the history of this resort. The house was built as a weekend home for the owner’s family and now it is opened as a fine dining restaurant serving dinner.

Part of Vijitt’s over-all mission is to share a real Thai experience, menu and concept which focuses on the cuisine of the south of Thailand.

Vijitt Lobster-satayIt has created an exclusive and unique menu to give guests an opportunity to sample some of the tastes and flavours that are unique to this part of Thailand. Many of the dishes are less likely to be found on the menus of the Thai restaurants.

The dish is fairly easy to prepare:

Fresh Andaman Rock lobster from Andaman Sea, marinate with Thai herbs and spices, cumin seed, turmeric, coriander powder, and then char gilled. Serve it with Thai peanut dip and cucumber, shallot, coriander in a sweet and sour sauce.



RECIPE OF THE MONTH — Four Seasons Chiang Mai Kao Soi Gai

Sala Mae Rim Restaurant (1)

AUGUST’S RECIPE OF THE MONTHKao Soi Gai (Chiang Mai curry noodle and chicken) – comes from Sala Mae Rim restaurant at Four Seasons Resort Chiang Mai, renowned for its sumptuous Thai cuisine, where you can savour the unique flavours of Northern Thai specialties.

A high teak ceiling complements Northern Thai artefacts and sweeping views of the Mae Rim Valley. Therestaurant serves breakfast, lunch and dinner.

In addition to a daily Continental breakfast buffet, Sala Mae Rim’s menu also includes a variety of hot breakfast dishes prepared with local organic eggs, fruits and vegetables from the resort’s own organic garden and the Royal Project garden nestled in the nearby hills.

To accompany breakfast is a selection of local organic honey with flavours that change according to the season, such as rambutan, sunflower, sesame, longan, lychee and sabsua.


Chicken 100 gram

Fresh egg noodle 2 branches

Red curry paste 1 tablespoon

Chiang Mai curry powder (Hung Lay) ¼ tablespoon

Yellow curry powder 1 tablespoon

Coconut milk 1 ½ cup

Chicken stock 1 cup

Fish sauce 1 ½ tablespoon

Palm sugar paste 1 tablespoon

Thai coriander 2 leaves

Spring onion 1 stem

Khao Soi (1)-1Preparation

Heat the wok with the vegetable oil, then deep-fried the egg noodle. Set aside.

Blanch the egg noodle in boiling water and place in a soup bowl with Thai coriander.

Heat the wok and add half of coconut milk and stir gently until it heat.

Add red curry paste, Chiang Mai curry powder, and yellow curry powder. Mix well.

Add chicken and keep stirring until the chicken turns white. Then add another half of coconut milkand stir gently.

Bring to boil, then add chicken stock, fish sauce and palm sugar paste. Then, reduce the heat to low for

slowing cooking for 3 – 4 minutes.

Pour the curry soup over the egg noodle bowl.

Garnish with crisp noodle and sliced spring onion.

Serve aside with lime sliced, fried shallots, pickled mustards and chilli oil.



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