Thailand follows gastro-tourism trend with MICHELIN Star chefs

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In the project, Chef Chalee Kader from 100 Mahaseth, a northeastern eatery obtaining Bib Gourmand certification from MICHELIN Guide Thailand, and Chef David Hartwig from 3-Michelin-starred IGNIV Bangkok restaurant gathered four ingredients from three northeastern provinces to create the fusion foods that showed off Thai and international tastes.

The Department of Intellectual Property, MICHELIN Guide Thailand and the Tourism Authority of Thailand are promoting gastro-tourism by having MICHELIN Star chefs create fusion foods featuring premium ingredients with geographical indications (GI) from the Northeast.

In the project, Chef Chalee Kader from 100 Mahaseth, a northeastern eatery obtaining Bib Gourmand certification from MICHELIN Guide Thailand, and Chef David Hartwig from 3-Michelin-starred IGNIV Bangkok restaurant gathered four ingredients from three northeastern provinces to create the fusion foods that showed off Thai and international tastes.



The ingredients were Hom Mali rice grown in volcanic soil in Buri Ram province, shallot and garlic from Si Sa Ket province and Pon Yang Kham beef of Sakon Nakhon province.

The chefs made the fusion foods that promoted Thai food internationally and amazed tourists and consumers with premium deliciousness and unique stories based on their GI ingredients.
Video clips telling the interesting stories are now on the YouTube channel, MICHELIN Guide Asia. (TNA)


The chefs made the fusion foods that promoted Thai food internationally and amazed tourists and consumers with premium deliciousness and unique stories based on their GI ingredients.












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