January 25 - 26, 2013
Executive Thai Chef and Senior Consultant Mandarin Oriental, Bangkok
Vichit Mukura
Mandarin Oriental, Bangkok
Birthplace:
Thailand
Languages Spoken:
Thai, English
Born in the seaside resort city of Pattaya in the province of Chonburi, Chef Vichit Mukura developed a passion for cooking at the early age of nine years old when his mother taught him how to make curry paste by pounding chilli with a pestle and mortar. His career in the culinary industry spans over two decades during which he has worked in various hotels around Thailand. As an ambassador of Thai cuisine, Chef Vichit has since 1987 travelled around the world spreading the art of this exotic cuisine. His numerous Thai cuisine promotional trips have taken him to prestigious hotels and restaurants in many countries including Australia, Austria, Brazil, France, Germany, Hawaii, Hong Kong, Japan, Korea, Russia, Singapore, Switzerland, The United Kingdom and The United States of America. Chef Vichit is also a widely-respected authority on Thai cuisine and writes regularly for several food as well as lifestyle magazines. He has appeared as a Guest Chef on many TV cooking programmes, both local as well as international.
www.mandarinoriental.com/bangkok
Theme / Cuisine
Contemporary Thai Cuisin
January 25 - 26, 2013 Seats available
50 guests on long table THB 1,800 - net including wine THB 1,600 – net including wine THB 300 transportation
For our members:
Wine Dinner Friday January 25, 2013 18.30 to 22.00
First GOONG THOD KHOW FOO PHEW SOM SA Fried Tiger prawn flavored with herbed crispy red jasmine rice sparkling lime rind and tamarind sauce Second TOM YAAM PLA GAO DAENG Spicy Red garoupa soup with lemongrass and straw mushrooms KHOW HOM MALI Steamed jasmine rice Third GAE YAANG NAAM PLA WAAN Grilled Lamb chop with tamarind sauce Forth PLA HIMA NOM KHOW Snow fish with rice milk Fifth ICE CREAM KHOW HOM MALI DAENG Red jasmine rice ice cream LOOG CHOOP Mung bean marzipans KHANOM MUN Steamed tapioca cake topped with shredded coconut meat BUA LOY Sticky rice flour dumpling in warm coconut syrup
Seats available
Lunch 3 courses Saturday January 26, 2013 11.00 to 15.00
50 lunch sets THB 690 - net excluding wine THB 990 – net including wine
First KHANOM JEEN NAAM PRIG GOONG THOD Siamese rice vermicelli served with kaffir lime curry sauce, fried prawn and accompaniment Second NUEA POO PHAD PRIG THAI DUM GUB WOONSEN PHAD Stir-fried crab meat with black pepper sauce and glass noodle Third KHOW FANG PIAK LAMYAI Sweetened millet porridge with longan KHOW NIEW MAMAUNG Coconut sticky rice with mango
Contact details
Hua Hin Hills Vineyard GPS: 12˚31’ 35.98”, +99˚42’ 45.70” 1 Moo 9, Baan Khork Chang Pattana, Nong Plup, Hua Hin, Prachuap Khiri Khan 77110 www.huahinhills.com www.facebook.com/huahinhills Phone: Tel. +66 (0) 81 701 8875, +66 (0) 81 701 0222, +66 (0) 81 701 0444, +66 (0) 81 904 0555
Guest Chef Calendar 2012-2013
Detail
Period September 28 - 30, 2012
Alex Gares, Four Seasons Resort Koh Samui
October 26 - 27, 2012
McDang, Thanadsri & Son Consulting Co., Ltd
November 23 - 25, 2012
Patrick Martens, Zuma Restaurant, Bangkok
January 25 - 26, 2013
Vichit Makura, Mandarin Oriental Hotel, Bangkok
February 23 - 24, 2013
Bo and Dylan Jones, Bo.lan Restaurant, Bangkok
March 29 - 30, 2013
David Thompson, Nahm Metropolitan, Bangkok
April 2013
Andreas Bonifacio, La Grappa, Hua Hin
May 2013
Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok
June 2013
Bill Marinelli, Seafood Bar, Bangkok
July 2013
Surprise!