APEC 2022 Gala Dinner Course is Ready for Your Fine Dining Delight at R-HAAN, 5 Courses with Exclusive Menu

As one of the most influential intergovernmental forums, the Asia-Pacific Economic Cooperation or APEC meeting is the event that is intended to be the celebration of partnership, in other words, the meeting of friends. As far as any friendly meeting goes, the highlight and indispensable part of the said meeting is the dinner. R-HAAN Restaurant is proud to be integral to the preparation and serving for the APEC 2022 Gala Dinner, with Chef Chumpol Jangprai’s vision of the fine dining experience that is internationally acclaimed and uniquely Thai.

Experience Fine Dining as World Leaders in the APEC 2022 Gala Dinner at R-HAAN

In this special occasion, with the idea of food that is prepared with care for, apart from the excellence of taste and presentation, health and ecological concern, R-HAAN, as a fine dining establishment committed to presenting Thai cuisine in the innovative aspect, presents the gala dinner menu as the “Sustainable Thai Gastronomy”. With dedication to the selection of locally sourced ingredients, R-HAAN intends to provide the fine dining experience that long lasts both in impression and generation. Now, connoisseurs of every expertise could enjoy exquisite meals in the same manner as world leaders in the APEC 2022 Gala Dinner at R-HAAN. Let’s see how the menu goes.

Sustainable Thai Gastronomy Fine Dining Menus for APEC World Leaders

Kratong Thong - Kratong Thong is the traditional recipe of golden pastry, now innovatively filled with velouté sauce and topped with sturgeon caviar, sourced from the Doi Inthanon Royal Project.

The appetizers, as adequately named WELCOME TO THAILAND, consisted of samplers of delicacies from four parts of the country, to welcome everyone to the wonder of Thai cuisine. The list goes as follows

- Journey to the North:
Khao Soi Mee Krob Thai Lanna: A crispy rice noodle ball with delight flavor of the North of Thailand

- Midland Wandering:
Tom Yam Tod Mun Kung Ayutthaya: Thai river prawn, sourced from Ayuthaya, made into traditional croquettes (Tod Mun) and flavored with Tom Yam ingredients

- Wayward to Isan:
Korat Wagyu, sourced from the famed northeastern Wagyu suppliers province, Nakhon Ratchasima or Korat, charcoal-grilled and served with local spicy sauce called ‘Nam Jim Jaeo’

- Sail to the South:
Betong-style grilled chicken, the distinct grilling style from the southernmost of Thailand, served with ‘Kolaeh’, the unique spice paste recipe with coconut milk as the integral ingredient.

Yam Yai - The traditional spicy salad recipe, with 9 selected organic vegetables from community-based enterprises in every corner of Thailand, served with grilled Phuket organic chicken, rainbow lobster and duck eggs from Suphanburi, cured in fleur de sel sourced from Phetchaburi province.

Main Course

It is in the old tradition that Thai people have to learn and build strong bonds with the natural surroundings because their livelihood is believed to be interdependent on the fertility of land and river. Learning to cultivate and harvest has played a vital role in many respects of Thais' lives since old times, including how to prepare foods and make recipes.

This fine dining main course was named 'Sustainable Thai Dishes' with this idea of codependence, curated to draw on the unique charms of Thai cuisine, local ingredients and introduce to the world local delicacies recipes which depend on and simultaneously sustains natural resources and fertility. Every ingredient was locally sourced with dedication from acclaimed resources and providers. The main course of authentic Thai cuisine fine dining experience listed as follow:

- Pon Yang Kham Two-Beef Massaman Curry
Pon Yang Kham is the name of a cooperative hailed from Sakon Nakhon province, which became famous for high quality beef and is considered the brand of premium grade beef. In this dish, the slow-cooked beef shank, together with flash-cooked strip loin are served with shallots from Si Sa Ket and Thai red wine reduction.

- Vegetable Ratatouille
Fresh vegetables in this dish were delicately selected from Royal Projects.

- Phuket Organic Pearl Grouper with Tom Kha Sauce topped with Makrut Lime lEaf Foam
The organic grouper is served with ‘Tom Kha sauce’, a local spice sauce with mixed mushroom consommé, and topped with Makrut lime leaf foam

- Thung Kula Ronghai Jasmine Rice and Nine Varieties of Brown Rice
Jasmine rice from Thung Kula Ronghai is famous for its unique aroma, layered with fragrant lemongrass baked brown rice of nine varieties.

- Darathong, a traditional confectionery made with flour, egg yolk, coconut milk and sugar

- Chiang Mai Chocolate with Thai brandy and black galangal

- Khanom Mali with coconut filling

- Lychee Macaron

- Fragrant Pandan Piak Poon Pudding, a famous local dessert created with aromatic pandan leaf

Variety of Seasonal Thai Fruits - Taro and lotus seed coconut custard, Thai fruit coulis, served with passion fruit and longan honey sorbet.

With ingredients and recipes from every corner of Thailand, this fine dining menu was created to connect the local to the global. The indispensable component in this endeavor are many Royal Projects, initiated by King Rama IX, community-based enterprises and local farms that strive for the highest quality and sustainability of Thai people. To experience fine dining from the wisdom of authentic Thai cuisine, please reserve the table at R-HAAN from website www.r-haan.com, email address: reservation@r-haan.com or call + 66 (0) 95 141 5524 (from 12.00 – 21.00 hrs.)