January 25 - 26, 2013

Theme / Cuisine

www.mandarinoriental.com/bangkok

Contemporary Thai Cuisin

Executive Thai Chef and Senior ConsultantMandarin Oriental, Bangkok

Vichit Mukura Mandarin Oriental, Bangkok

Birthplace:

Languages Spoken: Thai, English

Thailand

Born in the seaside resort city of Pattaya in the province of Chonburi, Chef Vichit Mukura developed a passion for cooking at the early age of nine years old when his mother taught him how to make curry paste by pounding chilli with a pestle and mortar.

His career in the culinary industry spans over two decades during which he has worked in various hotels around Thailand.

As an ambassador of Thai cuisine, Chef Vichit has since 1987 travelled around the world spreading the art of this exotic cuisine. His numerous Thai cuisine promotional trips have taken him to prestigious hotels and restaurants in many countries including Australia, Austria, Brazil, France, Germany, Hawaii, Hong Kong, Japan, Korea, Russia, Singapore, Switzerland, The United Kingdom and The United States of America.

Chef Vichit is also a widely-respected authority on Thai cuisine and writes regularly for several food as well as lifestyle magazines. He has appeared as a Guest Chef on many TV cooking programmes, both local as well as international.

January 25 - 26, 2013

Contact details Hua Hin Hills VineyardGPS: 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.comwww.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

Wine DinnerFriday January 25, 2013

18.30 to 22.00

Lunch 3 coursesSaturday January 26, 2013

11.00 to 15.00

FirstGOONG THOD KHOW FOO PHEW SOM SA

Fried Tiger prawn flavored with herbed crispy red jasmine rice sparkling lime rind and tamarind sauce

SecondTOM YAAM PLA GAO DAENG

Spicy Red garoupa soup with lemongrass and straw mushroomsKHOW HOM MALI Steamed jasmine rice

ThirdGAE YAANG NAAM PLA WAAN

Grilled Lamb chop with tamarind sauce

ForthPLA HIMA NOM KHOWSnow fish with rice milk

FifthICE CREAM KHOW HOM MALI DAENG

Red jasmine rice ice cream

LOOG CHOOPMung bean marzipans

KHANOM MUNSteamed tapioca cake topped with shredded coconut meat

BUA LOYSticky rice flour dumpling in warm coconut syrup

Seats available 50 guests on long table THB 1,800 - net including wineFor our members: THB 1,600 – net including wine THB 300 transportation

Seats available 50 lunch sets THB 690 - net excluding wine THB 990 – net including wine

FirstKHANOM JEEN NAAM PRIG GOONG THOD

Siamese rice vermicelli served with kaffir lime curry sauce, fried prawn and accompaniment

SecondNUEA POO PHAD PRIG THAI DUM GUB WOONSEN PHAD

Stir-fried crab meat with black pepper sauce and glass noodle

ThirdKHOW FANG PIAK LAMYAI

Sweetened millet porridge with longanKHOW NIEW MAMAUNG

Coconut sticky rice with mango

Guest Chef Calendar 2012-2013

Detail

Alex Gares, Four Seasons Resort Koh Samui

McDang, Thanadsri & Son Consulting Co., Ltd

Patrick Martens, Zuma Restaurant, Bangkok

Vichit Makura, Mandarin Oriental Hotel, Bangkok

Bo and Dylan Jones, Bo.lan Restaurant, Bangkok

David Thompson, Nahm Metropolitan, Bangkok

Andreas Bonifacio, La Grappa, Hua Hin

Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok

Bill Marinelli, Seafood Bar, Bangkok

Surprise!

Period

September 28 - 30, 2012

October 26 - 27, 2012

November 23 - 25, 2012

February 23 - 24, 2013

March 29 - 30, 2013

April 2013

May 2013

June 2013

July 2013

January 25 - 26, 2013