The Art of Culinary 2016.

The Art  of That Culinary project is initiated by the Royal That Consulate – General, Dubai to create awareness of authentic Thai dishes in United Arab Emirates cooked by Thai chef’s as well as support restaurants in Dubai that serve good standard Thai dishes. Last year. qualified Chef’s competed for the authenticity, technicality, taste and perfection of Pad Thai and Tom Yum Kung.

Thai food perhaps established its recognition worldwide for its herbal ingredients and delicate cooking process which contribute to the attractiveness for the senses, combinations of flavors, and healthiness of each dish. The aromatic herbs, the heat of Thai chilies are a fest for the scenes.

For 2016, with support from Tourism Authority  of Thailand (Dubai), Thai Airways International, Dubai and the Thai Professional Culinary Club in Dubai and the Northern Emirates, 2 signature Thai dishes, namely, ”Gang Khiao Wan” (green Curry) and ”Pad Kra Prao” (stir fried meat with Thai Holy Basil) are chosen for the contest. The event was organized on Sunday 27 March 2016 at Emirates Academy of Hospitality Management.

On 18th July 2016, dignitaries, professionals in F&B industry and media all were invited to Beach Combers, Jumeirah Beach Hotel  (click link for full details) to attend The Art Of Thai Culinary 2016 to experience Thai cuisine and witness the award ceremony for 6 talented Thai Chefs as follows :

Gaon Khiao Wan (Green Curry)

For Platinum category Mr.Surachai Arsarat won, The Thai Kitchen,Park Hyatt

For Diamond category   Mr.Sakbodin Trist won, Tong Thai,JW Marriot Marquis Hotel

For Gold category  Ms.Anchali Chanthawarit won, Blue Elephant,Al Bustan Rotana

Pad Kra Prao (Stir Fried Meat with Thai Holy Basil)

For Platinum category Mr.Atthapon Pattanarach won, BeachCombers,Jumeira Beach Hotel

For Diamond category Mr,Supoj Gerdsiri won, Lemongrass Thai Restaurant

For Gold category Ms.Wannapa Yensiri won, Benjarong,Dusit Thani

Award Ceremony

The Art of Thai Culinary 2016 had 4 live station.

Thai Fruit Carving

Is a traditional Thai art that requires neatness, precision, meditation, and personal ability. Fruit carving persisted in Thailand as a respected art for centuries. It was originally used only to decorate the tables of the royal family.Carving fruits and vegetables was a skill taught to women in the Thai royal palace. One (now known to be apocryphal) legend holds that sometime before the Sukhothai era (Thai era from 1808-1824), a concubine named either Nopharmas (Thai Peerage) or Tao Srijulaluk (another name of Thai peerage) wrote a book entitled Tumrubtaosrijulaluk. The book discusses traditional Thai ceremonies, including the floating lantern festival called Prarajchapiteejoongprennaiwanpenduansibsong. Its protagonist wants to decorate a lantern more beautifully than other concubines, so she uses many kinds of flowers to decorate her lantern. Then she carved fruits into bird and swan shapes and placed them on the flower petals.



Steamed Flower Shaped Dumplings

The traditional Thai delicacies, ”Khanom Chaw Muang” {Steaned Dumplimgs with Chicken Meat Filling). Chaw/means ‘bouquet or bunch’, Muang means purple.

Each dumpling is handcrafted with perfection into a rose petal for the appearance, while the taste of this appetizer is not outdone by its exterior. The dough, sticky yet soft, is purple from the color of the butterfly pea flower, while the meat is perfectly balance and aromatic.

This royal Thai Cuisine requires refinement. It shows the unique That art and deserves to be preserved,



Pad Ka Prao (Stir Fried Seafood with Holy Bail)

Gaeng Khiao Wan (Green Chicken Curry)


For More Information  on the ”the Art of Thai Culinary 2016 please contact

Royal Thai Consulate General, Dubai