October 26 - 27, 2012
ML Sirichalerm Svasti
Chef McDang
Founder and Executive Chef since 2009
Birthplace:
Bangkok, Thailand
ML Sirichalerm Svasti (Chef McDang) is Thailand’s leading food expert, chef, and writer. Born into the Thai royal family, McDang completed his early education in the UK and USA at the Culinary Institute of America, which led to a career as executive chef and restaurant owner; That saw him travel from Washington DC to Florida and California. Upon returning to Thailand in 1993, McDang began writing about food and cooking as well as producing several of his own TV cooking shows. Sixteen years later, McDang is Thailand’s most famous food expert and a respected ambassador for Thai cuisine. He is the author of several best-selling Thai language cook books, host of the popular weekly TV program, ‘McDang Show’, pens weekly food columns for leading Thai and English-language newspapers, and consults for a number of companies, including Thai Airways, Bangkok Airways, Siam Winery, Betagro Group, and Sodexo Inc. At an international level, McDang has appeared on a number of TV shows and has performed lecture tours in South East Asia and New Zealand. Additionally, for the past six years he has been invited to lecture at Le Cordon Bleu culinary school in the USA by Thailand’s Ministry of Foreign Affairs. Recently, he has been appointed as an honorary chef instructor at Le Cordon Bleu, Las Vegas. It is the notes from these lectures that form the basis of his first English language cookbook ‘The Principles of Thai Cookery’.
www.chefmcdang.com
Theme / Cuisine
"A gustatory journey through the history of Thai cuisine, whereby new trending dishes are created in form of modern Thai cuisine with western cooking techniques and elegant food styling."
October 26 - 27, 2012 Wine Dinner Friday October 26, 2012
Seats available
50 guests on long table THB 1,800 - net including wine THB 1,600 – net including wine
For our members:
THB 300 transportation 18.30 to 22.00
Menu Trio Canape Curry Fish Mousse Timbale Grilled Marinated Prawns, Sweet and Sour Tamarind sauce Braised Pork Belly with Quail eggs *** Gang Nok Mor Torn chicken breast, roasted banana blossom, in a smoked fish infused broth *** Grilled stuffed prawn salad Exotic and citrus fruits, seafood dipping sauce dressing and olive oil *** Grilled Duck Breast Red Curry and Lychee Sauce *** Trio of desserts Coconut cream and palm sugar panna cotta with fresh mango and sticky rice Thai Banana and coconut pudding, chocolate and vanilla cream sauce Fresh orange segments in caramel sugar syrup and candied orange rind Coffee or Tea Each course will be paired with award-winning Monsoon Valley Wines
Cooking Class Saturday October 27, 2012 By reservation only 10.30 to 13.00
Seats available
12 persons THB 600 net .Menu
Principle of Thai Cookery Braised pork belly with caramelized glaze, peanut brittle, mushrooms and grilled figs *** Grilled stuffed squid salad with seafood dipping *** Gang Nok Mor Soup Includes gift certificate and souvenir from Hua Hin Hills 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 2013
Vichit Makura, Mandarin Oriental Hotel, Bangkok
February 2013
Bo and Dylan Jones, Bo.lan Restaurant, Bangkok
March 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!