The Bangkok Chefs Charity Gala Dinner 2009, which will be presided over by HRH Princess Maha Chakri Sirindhorn, brings together the skills of 16 of the best chefs here in Bangkok.

Part of the proceeds from the charity gala dinner will go towards Her Royal Highness’ Sai Jai Thai Foundation, and the remaining to benefit the underprivileged children at Ban Kob Dong village, Doi Ang Khang in Northern Thailand.

The menu will feature eight courses, with dessert, Canapés Amuse Bouche, and petit fours. Each menu item will feature two chefs working together.

List of Participating Hotels and Chefs

Canapés Amuse Bouche

Layered Tasmanian smoked salmon with cream cheese and caper berries
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Fine de Claire oyster shooter with chili vodka and roasted vegetable gazpacho
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Goat’s cheese with roasted red bell pepper on polenta cracker
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Angus beef roulade with avocado and coriander salsa
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Seared tuna tataki with jalapeno
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Watermelon feta cheese skewer with basil and black pepper reduction
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King crab and daikon roll
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(Chef Ramneek Lamba & Chef Philippe Derrien )

Foie gras terrine with Pistachio and Beetroot
Foie gras"mi cuit" au naturel
(Chef Michel Breliere & Chef Lucas Glanville)
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Duo of scallops
marinated in citrus marinade chives and herring roe
Seared served with Scallop nage, Sea urchin and Mesclun
(Chef Nam Nguyen & Chef Degan Septoadji Suprijadi)
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Oven-baked Canadian lobster in shell, green beans, pearls of Sardinian cous-cous and bisque jus
(Chef Martin Faist & Chef Antony Dawson)
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Steamed wild black cod fillet ravioli of butternut squash with clementines,
baby spinach and chimjai mushrooms, Nouilly Prat vermouth sauce
(Chef Erwin Eberharter & Chef Dieter Ruckenbauer)
***
Sorbet & Air
Hibiscus and Raspberry
(Chef Stefano Artosin & Chef Dietmar Spitzer)
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Rack of free range Australian lamb coated with aromatic fresh garden herbs
Potato and confit niçoise tortino, savoy cabbage and lamb rillette mille feuille
(Chef Norbert Kostner & Chef Philip Sedgwick )
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Abinao fondant terrine, Salty butter croquant
Ivory chocolate and tonka bean ice ceam on grue macaron, Manjary petit pot
(Chef Nicolas Schneller & Chef Philippe Gaudal)
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Sweet After Dinner Treats
Raspberry - Chilli, Star Anise, Thai Strawberry, Jasmine Tea,
Thai dried fruits coated with chocolate dusted with gold
(Chef Dietmar Spitzer & Chef Stefano Artosin)
 

The Bangkok Chefs Charity Gala Dinner 2009, which will be held at the Royal Ballroom of the Mandarin Oriental, Bangkok Hotel on 27 July, is priced at 7,500 Baht net per person, or 25,000 Baht net per person for a place at the head table. The organizer team is expecting between 300 - 340 persons.

Lucky Draw Prizes
Additionally, guests participating in this culinary event for a charitable cause will be eligible to win lucky draw prizes that include a complimentary room or complimentary spa and F&B (food and beverage) vouchers.

Each of the participating hotels are extending their individual support by providing the services of their chef in the preparation of various courses at the dinner and the participation of the chef in the fund raising auction.

Fundraising Auction
The organizer team plans to auction the services of the chefs to cook a special dinner that can be enjoyed by the successful bidder on their own premises.

There will be a total of 8 auctions of 2 chefs cooking together with the opening bidding at 19,000 Baht and one auction of 4 chefs cooking, opening bidding at Baht 100,000

• 8 auctions of 2 chefs cooking together with the opening bid at 19,000 Baht
  The two chefs will prepare a four-course meal for six persons at the winner’s premises. The menu will include particular dishes cooked by chefs at the charity gala

   

• 1 auction of 4 chefs cooking together with the opening bid at 100,000 Baht
  The four chefs will prepare an eight-course-meal for 8-10 persons at the winner’s premises. The menu will include particular dishes cooked by the chefs at the charity gala.

Organizer Team and Main Sponsors