‘SINGHA NUA – SUA TAI’: CULINARY COLLABORATION BRINGS THAILAND’S REGIONAL FLAVOURS TO BANGKOK
Chef Ian Kittichai and Chiang Mai’s Chef Noy Busarin Unite for Limited Four Hands Dinner.
Date: 21-23 May 2025
Dinner service begins at 6.30 pm.
The 6-course menu is priced at THB 3,600++, while the 8-course menu is THB 4,200++.
Optional fine wine pairings are available.
Accor Plus members enjoy 20% off, and members of ALL earn dining reward points.
Khum Hom proudly presents the return of an exciting culinary collaboration. Chef Ian Kittichai reunites with Chiang Mai’s acclaimed Chef Noy Busarin of Magnolia Café for an exclusive three exclusive nights dining experience from 21-23 May.
“The concept of ‘Singha Nua – Sua Tai’ (Lion from the North, Tiger from the South) unites Thailand’s regional cuisines by blending their contrasting flavours. The delicate, herb-infused dishes of Northern Thailand converge with the bold, spice-laden intensity of Southern Thai cooking, offering a dining experience that captures the country’s rich culinary diversity on a single table.”
“Thai cuisine isn’t a single tradition—it’s a tapestry of flavours,” said Chef Ian. “Teaming up with Chef Noy allows us to highlight the striking contrasts between Northern and Southern Thai cooking. We’ve brought in ingredients straight from these regions to recreate genuine tastes that Bangkok diners seldom experience.”
Chef Noy added: “Northern cooking speaks in whispers—subtle, complex, balanced. Southern cuisine shouts with unapologetic heat and intensity. Together, they demonstrate why Thai food deserves its global reputation.”
Highlights from the 6- and 8-course menus showcase the chefs’ expertise. Chef Ian presents Mok Hed Kraeng Kung Tapi—tender split gill mushrooms and succulent Tapi River prawns, steamed in fragrant galangal leaves. The dish stars premium freshwater prawns, exclusively sourced from Surat Thani’s pristine waters. In contrast, Chef Noy’s Kaeng Hunglay Gae features fall-off-the-bone lamb, slow-cooked in a rich Northern Thai curry infused with aromatic spices and tangy tamarind, paired with smoky grilled sticky rice cloaked in a golden egg crust.
For dessert, Chef Ian prepares Cake Kai Maprow Orn— an innovative take on Trang’s classic castella cake, featuring fresh Koh Samui coconut meat and roasted sweet coconut. Meanwhile, Chef Noy offers Itim Tangthai, an exquisite muskmelon ice cream served with perilla-seed sticky rice, crispy puffed rice, and artisanal cane syrup.”
This exclusive Thai gastronomic experience marks the second of Khum Hom’s series of Four Hands collaborations scheduled for 2025.
For inquiries and reservations, please call 02-666-3311 or, book online
