Embark on a gastronomic journey from the Shores of Phu Quoc to the Heart of Khao Yai, with InterContinental Khao Yai Resort’s Culinary Extravaganza showcasing Guest Chef Danny Huynh from Regent Phu Quoc, from 9-12 August 2024.
Guests will be taken on a nostalgic culinary adventure inspired by the iconic train routes that once connected various regions, bringing together diverse flavours and cultures. This unique dining experience will take diners on a journey through the rich culinary landscapes of these regions, featuring dishes that capture the essence of each stop along the way. In keeping with the train theme of the resort, the event will be held in Poirot Restaurant which is housed in an upcycled heritage train carriage, named after Agatha Christie’s famous detective Hercule Poirot
Guest Chef Daniel Huynh will be cooking up a storm, creating a sumptuous 4-course dinner, courses taking guests on a culinary journey of Vietnam, while InterContinental Khao Yai Resort’s Executive Chef Nirut Pochsalee, will conclude the culinary journey with a delicious dessert, bringing diners’ taste buds back to Thailand.
Each course will represent a train stop along the way – All Aboard and Bon Appetit.
Welcome Drink: Golden Rail Gin – A signature cocktail inspired by the Golden Age of train travel, with a classic gin and tonic with a local twist. (Ingredients ; Nua Spumante Brut, Saneha Gin (from Thailand) and Rosella Water)
First Stop: “Phu Quoc Coastline” – Hokkaido Scallops Crudo
Scallops Crudo, Heart Of Palm, Coconut Shavings, Crystal Cucumber, Vietnamese Herbs, Whole Grain Millet Crumble, Rose Myrtle Vinegar, Peanut
Highlight Ingredient: Phu Quoc Rose Myrtle
Second Stop: Ho Chi Minh City – The Melting Pot – Blue Crab “Bánh Canh Ghẹ”
Stewed Soup with Blue Crab, “Banh Canh” Rice Noodles, Cordyceps Flower, Quail Egg, Tram Mushroom, Scallion.
Highlight Ingredients: Phu Quoc Fish Sauce, Phu Quoc Red Peppercorn
Third Stop: “Hue – Imperial Cuisine” – Canadian Lobster “Bánh Đúc Huế”
Charcoal Grilled Lobster Tail with “Banh Duc Hue” Steamed Rice Cake, Green Bean, Pork Mince, Black Fungus Mushroom, Spicy “Cu Nen” Fish Sauce.
Highlight Ingredients: Rice Flour and “Củ nén” Chives
Fourth Stop: “Hanoi – The Capital’s Classics” – Patagonian Toothfish
Pan-seared Toothfish Fillet, Sea Urchin Beurre Blanc, Chives, “Cốm” Green Rice Flakes, Red Peppercorn Oil.
Highlight Ingredients: , “Cốm” Green Rice Flakes, Culantro and Rice Paddy Herb.
Fifth Stop : “Sweet Khao Yai” – Mille Feuille Khao Yai
Mango, Mulberry with avocado ice cream and black glutinous rice.
Highlight Ingredients : All items are from a local Khao Yai farm
The Shores of Phu Quoc to the Heart of Khao Yai dinner is priced at THB3,900++ per person and for those choosing the wine pairing option an additional THB1,300++ per person. A vegetarian option of the menu with similar flavour profiles will also be available.
Guest Chef, Daniel Huynh is a rising star in the culinary industry and has quickly made a name for himself. His impressive achievements include placing in the top 6 in the Vietnam Top Chef competition and working with esteemed Michelin star chef Matteo Ponti.
Born and raised in Vietnam, Daniel’s passion for food started at a young age. After working at some of the finest restaurants in Vietnam, he joined the team at Regent Phu Quoc to head up Ocean Club, a beachfront, Mediterranean-inspired lifestyle restaurant. Inspired by Vietnam’s multiple cultures and melting pot of cuisines and traditions, Daniel loves to play with overseas inspirations and local favourites to bring new creations to life.
“Years ago, on my first visit to Phu Quoc, I fell in love with the island just as much as I love Ho Chi Minh City – my hometown. Since then, I have been passionate about using ingredients from the sea to create unique dishes that highlight the flavors of this region to domestic and foreign tourists. I firmly believe in the transformative abilities of creativity when it comes to cooking, particularly when it involves traditional Vietnamese ingredients in unconventional ways. It is this element of surprise and innovation that continues to motivate and excite me in the realm of cuisine.”
“The culinary world mirrors the fashion industry in many ways. Just like the fashion weeks that set the trends and push the boundaries of innovation, cuisine operates in a similar manner. It is crucial for those in the culinary field to regularly refine their skills and adapt to stay current, regardless of their level of experience. Ultimately, it is the customer who has the final say. “As a Chef, my aim is to offer satisfying, surprising and enriching experiences to my customers. I take immense pride in creating dishes using only the highest-quality ingredients while ensuring that the dishes are not only visually appealing but are also bursting with flavours”.
Executive Chef Nirut Pochsalee leads the culinary team at InterContinental Khao Yai Resort and overseas the property’s unique dining outlets as well as banqueting for events. He joined the Resort at the beginning of the year on his return to Thailand, having gained international experience in the Bahamas, Chile and the United Arab Emirates. He rose to the role of Executive Chef by coming up through the ranks in the kitchen which gives him a broad understanding of each role he is responsible for overseeing.
“I am delighted to be back home in Thailand and to be able to incorporate my international experience into my work to ensure we offer the very best of both Asian and International cuisine to our guests”. The local produce here is world class – I literally have a market garden on my doorstep”, said Chef Nirut.
InterContinental Khao Yai Resort
Located in the heart of Thailand, 2.5 hours’ drive north-east of Bangkok, Khao Yai is a captivating destination for travellers seeking a perfect blend of natural beauty, local culture, wildlife, adventure and much more. The UNESCO World Heritage Site offers lush landscapes, diverse ecosystems and a plethora of activities that promise an unforgettable experience for visitors.
With 45 luxurious rooms and 16 suites, InterContinental Khao Yai Resort opened in late 2022 and is located in 19 hectares of lush tropical landscape with over 30,000 trees and five lakes. Combined with renowned Thai hospitality and intuitive service, the resort offers the finest accommodation in Khao Yai with signature restaurants that raise the bar for dining and culinary experiences.
Designed by acclaimed architect and designer Bill Bensley, InterContinental Khao Yai Resort incorporates the romance of train travel, drawing on the historical inspiration from the area’s history as a gateway for rail transportation to north-eastern Thailand during the reign of King Rama V. Its unique design includes 19 abandoned heritage train carriages from the 19th century that have been meticulously and exquisitely restored and upcycled into luxurious suites. The resort offers a memorable experience that transports guests to the glamorous age of train travel.
BENSLEY’s rich storytelling is built into the design concept around a train conductor and afficionado called Somsak and his love for train travel in Thailand and beyond to neighbouring Myanmar, Laos, Vietnam and Singapore.
Facilities include the 12 x 6m outdoor Water Tank Pool, a fitness centre and the Back on Track Spa which is located in an upcycled heritage railcar with 4 individual treatment suites. The hugely popular Planet Trekkers Kids Club is also housed in a heritage railcar and has its own garden.
Rates
Rates at InterContinental Khao Yai Resort start from THB10,500++ per night for twin or double occupancy and include breakfast. Rates are subject to applicable service charge and government taxes.
