Monday the 5th 2009 was the start of the 10th World Gourmet Festival. If you're not familiar with this festival, it is a week long event where many top chefs from around the world are invited to show their skills from cooking classes to wine dinners. 



This year, the Four Seasons Hotel Bangkok invited David Thompson, the first chef that was awarded a Michelin star for his Thai food. I was specifically interested to see what made his food get a Michelin star. So I took his cooking class that is offered for this event. 






Geng Yaa

 The class takes place in Pimarnman Ballroom where it is set up to be a kitchen with tables surrounding it. There is a close circuit video system to show what he is doing from the tables. He showed us how to make 3 varieties of kanom jeen (ขนมจีน) dishes. They were Geng Yaa; smoked fish with Bamboo and Betel leaves, Kanom Jeen nahm Yaa Gai; chicken with wild ginger, Nahm Yaa Soi Gung Sap; prawn with shredded herbs. It was a joy to experienced all these dishes being cooked while having some wine supplied by Italthai one of the wine supporters for this event. It was even better when all the dishes are served. Having tried all the varieties of Kanom Jeen, it is a familiar Thai taste and at the same time it was different even though he uses the usual ingredients. I couldn't really tell way they are different from other Kanom Jeen dishes. I would assume it is the proportion of the ingredients, and careful attention that are put into each dish.  


Kanom Jeen nahm Yaa Gai


Nahm Yaa Soi Gung Sap


Tako Saku Noina Lamyai

Kluay Kai Krayasart

If you're curious about his food, there are a few days left to attend 10th World Gourmet Festival. Or take yourself to London and visit the Nahm restaurant. For something closer I can only think of Bolan, a Bangkok restaurant that is started by his apprentice.  


 



David Thompson and Khun Pattira Phuksawan, Sales& Marketing Manager of Italthai wine imports


More info of this event