"Memories On A Plate" - Celebrates So/Bangkok’s 10th anniversary with enthralling multi-sensory extravaganzas
One of Bangkok's most renowned dining events, SO Amazing Chefs, is back for its 10th-year edition, gathering together chefs and stars of the international culinary world to celebrate the diversity of Asian cuisines. The 2022 chef lineup includes international celebrity Chef Bobby Chinn (Host of the event), Chef Kai Ho (Taïrroir), Chef Pam Utharntharm (POTONG), Chef Andy Yang (Table 38), Chef Peter Cuong Franklin (Anãn Saigon), Chef Tong Nandhabiwat (Monster by Tong) and much more!
CR : SO/Bangkok
On Nov 4th, for one night only, the exclusive four-hands collaboration dinner with Taiwanese chef Kai Ho and chef Pam Utharntharm was held under the theme "Memories On A Plate" (THB 5,500++ for food only, THB8,888++ with wine pairing). This is the first time that So/Bangkok held a So Amazing Chefs dining experience outside of the hotel for an extraordinarily enthralling multi-sensory adventure at restaurant Potong.
CR : GASTROFILM
Packed with emotions, each chef will contribute four signature dishes to the 8-course dining menu, that perfectly convey both chefs’ personal memories and their respective Taiwanese and Thai culinary cultures. Bringing to the table is Chef Kai Ho’s ‘Savory Tang Yuan’ the glutinous rice ball, stuffed with pork that is topped with Kaviari ‘Kristal’ caviar served with celery sauce. He explained that in Taiwan ‘Tang Yuan’ is used as a symbol to celebrate families and friends gathering together.
The next course is chef Pam’s DIY Blue crab dish with mud crab roe and black pepper jam, where diners can pick apart the crab meat. Followed by the aged white pomfret dish served alongside its skeleton and fish floss - a dish that genuinely stresses zero waste. Finishing desserts elevated the dining experience of the evening into a night to remember, with chef Pam’s Thasala chocolate and cashew praline; and chef Kai Ho’s ‘Watermelon’ dish made from sangria, milkshake, and sour plum. The resulting cavalcade of dishes served as a remarkable testament to both the Taïrroir’s versatility and Potong’s hospitality.