![\"\"](\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2019\/05\/dsc00144.jpg\")
<\/p>\n<\/p>\n
TAAN\u2019s first ever chef\u2019s table dinner event saw three of the country\u2019s top culinary talents combine forces for one unforgettable night showcasing a wealth of foraged Thai produce.<\/p>\n
The nine-course dinner, which took place under the concept of \u201c3 Forests 5 Weather,\u201d was designed as a platform for TAAN Executive Chef Monthep \u201cThep\u201d Kamolsilp and his guests, Chef Chalermpon \u201cVan\u201d Rohitratana (of Bangkok\u2019s Rarb, Dag) and Phanuphon \u201cBlack\u201d Bulsuwan (of Chiang Mai\u2019s Blackitch Artisan Kitchen), to present food that\u2019s distinctly Thai but that also takes into consideration towards healthy eating and sustainability.<\/p>\n
On the night, each chef was able to demonstrate his own unique spin on Thai cuisine spotlighting good-quality ingredients from each of their respective regions–from the highlands of northern Thailand to the forests and plains of the northeast to the \u201cconcrete jungle\u201d that is Bangkok.<\/p>\n
![\"\"](\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2019\/05\/dsc00368.jpg\")
<\/p>\n
The dinner kicked off with Chef Van\u2019s raw dish of barking deer and fermented wild boar sausage with pumpkin sauce which captured the nose-to-tail spirit of the Isaan region in Thailand\u2019s northeast. Chef Van explained that mankind has long consumed raw meat, since before the discovery of fire, even if the practice has fallen out of fashion somewhat in recent times. However, this was not just any version of tartare, with Chef Van explaining he wanted to present a dish that matches the quirky vibe of Siam@Siam Bangkok Design Hotel\u2014hence the unusual addition of meringue.<\/span><\/p>\n All the ingredients Chef Van used were sourced Huay Dua Market, which is located in Nongbua<\/p>\n lamphu province. He explained that ingredients only found in the forest are the backbone of Isaan cuisine, with daily eating habits largely dictated by what ingredients are found on the day\u2014with frequently creative results.<\/p>\n Meanwhile, Chef Black informed us that due to the higher altitude of Thailand\u2019s northern forests, they are home to many herbs you can\u2019t find anywhere else. What\u2019s more, these herbs are what have come to define the local cuisine\u2014as Northern Thai food features more heavy seasoning\u00a0than in other regions.\u00a0<\/span>\u201cIt is very important to be aware how crucial the\u00a0<\/span>forests are. If we no longer have the forests, then these foods will no longer exist,\u201d said Chef Black. For the event, he created\u00a0<\/span>sai oua pang nom, northern-style udder sausage marinated with 13 wild herbs that can be\u00a0<\/span>found only in the north. Chef Black said he chose to use herbs all from the same\u00a0<\/span>source to demonstrate just how much the environment\u00a0<\/span> Finally, it was Chef Thep\u2019s turn to shine a light on Bangkok\u2019s \u201cconcrete forest,\u201d turning his attention to edible vegetation foraged from sidewalks and motorways. He explained that as the city has evolved, its range of vegetables has in turn narrowed. As such, he decided to look beyond the regular choices in order to incorporate lesser-known ingredients. \u201cAs Bangkok is so polluted, I also wanted to add some smoky elements to the dishes too, just for fun,\u201d said Chef Thep.<\/span><\/p>\n Another interesting topic raised on the night was about how Thailand\u2019s climate has changed over time, thus affecting<\/p>\n farmers\u2019 well-being due to shortening of the rainy season and drought. Lopburi, a province with one of the country\u2019s lowest annual rainfalls, is one such location where this is evident. Here, the most commonly grown crop is corn. In order to grow it, farmers have had to put their faith in the royal rainmaking project of King Rama IX. The project has been so successful, that many have dubbed it the \u201cfifth season\u201d\u2014hence inspiring the event\u2019s name.<\/p>\n A good meal would be incomplete without a great dessert, and the final course here captured this \u201cFive Seasons\u201d concept perfectly. We\u2019re talking about Chef Thep\u2019s unique creation, Royal Rain Lopburi corn with homemade butter. This dish, which also incorporated Chef Thep\u2019s years of experience in Western cuisine, is also a good representative of TAAN\u2019s\u2019s Hyper Local Innovative Thai Cuisine direction: this is Thai food, but not as you know it.<\/p>\n Stay tuned for more delicious and thought-provoking culinary events held at TAAN.<\/p>\n\n\t\t![\"\"](\"https:\/\/www.taanbangkok.com\/main\/wp-content\/uploads\/2018\/12\/cheftable12.jpg\")
traditionally dictates a region\u2019s culinary culture.<\/span><\/p>\n