October 26 - 27, 2012

Chef McDang Founder and Executive Chef since 2009

Birthplace: Bangkok, Thailand

ML Sirichalerm Svasti

www.chefmcdang.com

ML Sirichalerm Svasti (Chef McDang) is Thailand’s leading food expert, chef, and writer. Born into the Thai royal family, McDang completed his early education in the UK and USA at the Culinary Institute of America, which led to a careeras executive chef and restaurant owner; That saw him travel from Washington DC to Florida and California. Upon returning to Thailand in 1993, McDang began writing about food and cooking as well as producing several of his own TV cooking shows.

Sixteen years later, McDang is Thailand’s most famous food expert and a respectedambassador for Thai cuisine. He is the author of several best-selling Thai language cook books, host of the popular weekly TV program, ‘McDang Show’, pens weekly food columns for leading Thai and English-language newspapers, and consults for a number of companies, including Thai Airways, Bangkok Airways, Siam Winery, Betagro Group, and Sodexo Inc.

At an international level, McDang has appeared on a number of TV shows and has performed lecture tours in South East Asia and New Zealand. Additionally, for the past six years he has been invited to lecture at Le Cordon Bleu culinary school in the USA by Thailand’s Ministry of Foreign Affairs. Recently, he has been appointed as an honorary chef instructor at Le Cordon Bleu, Las Vegas. It is the notes from these lectures that form the basis of his first English language cookbook ‘The Principles of Thai Cookery’.

"A gustatory journey through the history of Thai cuisine, whereby new trending dishes are created in form of modern Thai cuisine with western cooking techniques and elegant food styling."

Theme / Cuisine

October 26 - 27, 2012

Wine DinnerFriday October 26, 2012

Contact details

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

Menu

Trio CanapeCurry Fish Mousse Timbale

Grilled Marinated Prawns, Sweet and Sour Tamarind sauceBraised Pork Belly with Quail eggs

***Gang Nok Mor

Torn chicken breast, roasted banana blossom, in a smoked fish infused broth

***

Grilled stuffed prawn saladExotic and citrus fruits, seafood dipping sauce dressing and olive oil

***

Grilled Duck BreastRed Curry and Lychee Sauce

***

Trio of dessertsCoconut cream and palm sugar panna cotta with fresh mango and sticky rice

Thai Banana and coconut pudding, chocolate and vanilla cream sauceFresh orange segments in caramel sugar syrup and candied orange rind

Coffee or TeaEach course will be paired with award-winning Monsoon Valley Wines

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

Cooking ClassSaturday October 27, 2012By reservation only

Seats available 12 persons

THB 600 net .-

Menu

Principle of Thai Cookery

Braised pork belly with caramelized glaze, peanut brittle, mushrooms and grilled figs

***

Grilled stuffed squid salad with seafood dipping

***

Gang Nok Mor Soup

Includes gift certificate and souvenir from Hua Hin Hills

10.30 to 13.00

18.30 to 22.00

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

January 2013

February 2013

March 2013

April 2013

May 2013

June 2013

July 2013