Bangkok, Thailand – The culinary community is set to come together for an extraordinary cause as the 5th Edition of ‘Chef Riders’ arrive at the Siam Yacht Club, located by the picturesque Chao Phraya River at the Royal Orchid Sheraton Hotel & Towers. On Wednesday, July 19, 2024, this inaugural charity dinner aims to raise vital funds for ‘Save The Children’, the renowned global non-profit organization dedicated to improving the lives of young people.
This exclusive event will feature an exquisite 8-course dinner, meticulously crafted by eight visionary chefs, each bringing their unique culinary expertise and passion for sustainable cuisine. In alignment with Marriott International’s commitment to local and sustainable sourcing, the dinner will highlight ingredients from responsible Thai suppliers, including small-scale farms and fisheries.
The evening will commence with a welcome cocktail session, featuring:
- Cheese Croquette/ Watermelon Pickle (V): Crispy breaded cheese pave, watermelon rind pickle
- Kao Tang/ Pulled Meat: Jasmine rice cracker, pulled meat in light curry
Both appetizers will be crafted by Chef Attakrit Sithiwaykin, Executive Sous Chef at Royal Orchid Sheraton Hotel & Towers.
Following the cocktail session, guests will be treated to an 8-course dinner:
Amuse Bouche (Zero Waste and Repurposed): Black Pillow Baguette/ Leek Crème (V) – Charcoal vegetable ash puff, leek & mushrooms crème by Chef Attakrit Sithiwaykin, Executive Sous Chef at Royal Orchid Sheraton Hotel & Towers
Cold Appetizer: Crunchy Pork Belly with Black Aguachile and Chili Toreados by Chef Rene Alcocer, Executive Chef at The Athenee Hotel, A Luxury Collection Hotel Bangkok
Hot Appetizer: Crispy Fried Sustainable Prawn wrapped with egg noodle, spicy mango sauce by Chef Attapol Naito Thangthong ‘Chef X’, Executive Chef at Bangkok Marriott Hotel The Surawongse
First Course: Agnolotti del Plin Classic Ravioli of Ossobuco – Khun Ta Farm beef shank, sage butter, potato olive oil espuma, parmesan froth by Chef Danilo Aiassa, Executive Sous Chef at Le Meridien Suvarnabhumi Bangkok Golf Resort & Spa
Main Course (Fish): Roasted Sustainable Red Snapper fillet with “Muddica” crust, fennel confit, burnt lemon sauce by Chef Frederik Farina, Executive Chef at Bangkok Marriott Hotel Sukhumvit
Semifreddo: Gingery Lime Semifreddo, confit of citrus zest, vanilla cloud, cacao husk infuse tea, acai berry tuiles by Chef Marco Cammarata, Executive Chef at Royal Orchid Sheraton Hotel & Towers
Main Course (Meat, Zero Waste): Picanha/ Beef Tallow Mayo – Westholme Wagyu picanha, culantro, grilled pakchoi, crispy beef fat, shallot powder by Chef Natchayapong Homsombatchoti, Chef de Cuisine at Siam Yacht Club at Royal Orchid Sheraton Hotel & Towers
Dessert: No Bake Cheesecake, homemade yogurt, fresh mango, crunchy coconut tart, vegan chocolate by Chef Dechar Moungseetong, Pastry Chef at Royal Orchid Sheraton Hotel & Towers
Each course promises to be a culinary masterpiece, celebrating the flavors and traditions of Thailand while emphasizing sustainability and local produce. The event not only aims to delight the palate but also to make a significant impact on the lives of underprivileged children in Thailand.
“We are thrilled to host the 5th edition of this charity dinner, bringing together top culinary talents to support ‘Save The Children” said David Lance, the General Manager. “This event reflects our commitment to community and sustainability, showcasing the best of Thai ingredients while supporting a cause that is close to our hearts.
For more information, please contact us at Royal Orchid Sheraton Hotel & Towers T. 02 266 0123 or email Events.Rosh@sheraton.com purchase on-line ticket, please click Megatix – The 5th Edition Chef Riders Charity : A Culinary Event
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