Invitation for event at Waldorf Astoria Bangkok in August 2019

1. Chaîne des Rôtisseurs
Bailliage de Bangkok, Thailande
Dinner Invitation
Friday 23rd
August 2019
You are cordially invited to a culinary experience featuring Nordic - Thai
Cuisine in the heart of the Waldorf Astoria Bangkok at Front Room
Venue : Front Room, Waldorf Astoria Bangkok
151 Ratchadamri Rd, Lumphini, Pathum Wan
Date : Friday 23rd
August 2019
Cocktail : 7.00 pm
Dinner : 7.45 pm
Dress Code : Men – Lounge Suit with Tie and Chaîne
Women – Elegant Evening Dress and Chaîne
Email your completed booking form to Khun Chotirod at:
office@chainethailand.com or Fax to: 02-234-7574
Please be sure to inform your guests of the dress code to avoid any possible embarrassment

2. Front Room
Waldorf Astoria Bangkok
Friday 23rd August 2019
Reception
Velkommen
Danish Pancake Puffs
Croustades, Pomelo Shrimp
Sunroot, Parsley crisp
Sweet Potato, Peanut
Champagne Philipponnat Royal Reserve Brut
***
Caramelized Milk Skin
Lemongrass Smoked Scallop, Chili Pickle, Chili-Herb Emulsion
Champagne Philipponnat Royal Reserve Brut
***
Blue of the Sea
Crab, Celery Crudité, Celery, Yellow Curry
Domaine Vincent Pinard, Sancerre Nuance 2017
***
Mom’s Soup Memories
Squid, Chicken Broth, Gourd, Garlic Oil
Domaine Jean Fery & Fils, Savigny-Les-Beaune “Ez Connardises” Blanc 2015
***
To the Sea
Cod Fish, Clam, Smoked Sauce
OR
Beef Short Rib
36-Hours Braised, Morning Glory, Herbed Soy Jus
Domaine Alain Burguet, Gevrey Chambertin “Mes Favorites” 2015
***
Rainy Face
Caramel, Sour ice Cream, Chocolate mousse
Domaine Champalou Vouvray “les Tries”, 2015
***
Sweet Bites
Selection of Petit Fours

3. Dear Members and Friends,
Chaîne des Rôtisseurs wishes to invite you to our Chaîne Dinner on Friday
23rd
August 2019 at Front Room, Waldorf Astoria Bangkok prepared by Chef
De Cuisine, Chef Fae Rungthiwa Chummongkhon.
A culinary experience featuring Nordic - Thai Cuisine. Pure, locally sourced Thai
ingredients are combined with Nordic cooking techniques such as fermenting,
curing, preserving and smoking to create original visual and contextual flavors
that are innovative yet familiar.

4. CHEF FAE RUNGTHIWA CHUMMONGKHON
Chef De Cuisine Chef Fae Rungthiwa at Front Room Restaurant, Waldorf Astoria Hotel
Bangkok, born and raised in Chiang Saen in northern of Thailand, Chef Fae Rungthiwa
Chummongkhon, says that as a youngster she was always thinking about food, a
habit she retains to this day.
Her early achievements as an aspiring young Chef include helping the Thailand
National Culinary Team to win four gold medals at the Culinary Olympic Games in
Erfurt, Germany, and writing a cookbook called Wok.
Passionate about organic and sustainable produce—she confesses to hating waste—
Chef Rungthiwa moved with her husband to Aarhus, Denmark, in 2008 and set about
advancing her culinary career with single-minded determination. This commitment
to her craft enabled her to secure apprenticeships with the likes of Rasmus Kofoed
at Geranium in Copenhagen (three Michelin stars); René Redzepi at Noma in
Copenhagen (two Michelin stars); Wassim Hallal at Restaurant Frederikshøj in
Aarhaus, Denmark (one Michelin star); and with Kevin Fehling at La Belle Epoque in
Travemunde, Germany (three Michelin stars).

5. Prior to returning to Thailand, Chef Rungthiwa was head of kitchen at the exclusive
Restaurant Skipperly on the island of Vejrø in Denmark, then head of kitchen at
Restaurant Remouladen in Vejle, where she was accredited with the significant
development of the restaurant’s culinary range, and finally she was executive chef at
Restaurant Slotskælderen at the Kokkedal Castle, internationally renowned as a top
10 restaurant in the culinary metropole of Northern Europe, Copenhagen, Denmark.
Chef Rungthiwaisalso a member of Chaîne des RôtisseursThailand, her gastronomic
sensibilities see her blend an elegant combination of fine French cuisine, ‘New
Nordic’ and Thai flavors. “I compose my recipes so that main ingredients are well
accentuated and then add notes from other cultures and culinary traditions to
surprise and titillate. I use Thai techniques in the preparation of traditional French
and Scandinavian cuisine—and vice versa—to create original visual and contextual
flavors and impressions that are at once innovative and yet familiar to the audience.
In this way I combine the new with the traditional and the West with the Far East.”

6. Velkommen Caramelized milk Skin
Blue of the Sea Mom’s Soup Memories
To the Sea Beef Short Rib

7. Rainy Face Sweet Bites