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January 25 - 26, 2013

Executive Thai Chef and Senior Consultant Mandarin Oriental, Bangkok

Vichit Mukura

Mandarin Oriental, Bangkok

Birthplace:

Thailand

Languages Spoken:

Thai, English

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.

www.mandarinoriental.com/bangkok

Theme / Cuisine

Contemporary Thai Cuisin


January 25 - 26, 2013 Seats available

50 guests on long table THB 1,800 - net including wine THB 1,600 – net including wine THB 300 transportation

For our members:

Wine Dinner Friday January 25, 2013 18.30 to 22.00

First GOONG THOD KHOW FOO PHEW SOM SA Fried Tiger prawn flavored with herbed crispy red jasmine rice sparkling lime rind and tamarind sauce Second TOM YAAM PLA GAO DAENG Spicy Red garoupa soup with lemongrass and straw mushrooms KHOW HOM MALI Steamed jasmine rice Third GAE YAANG NAAM PLA WAAN Grilled Lamb chop with tamarind sauce Forth PLA HIMA NOM KHOW Snow fish with rice milk Fifth ICE CREAM KHOW HOM MALI DAENG Red jasmine rice ice cream LOOG CHOOP Mung bean marzipans KHANOM MUN Steamed tapioca cake topped with shredded coconut meat BUA LOY Sticky rice flour dumpling in warm coconut syrup

Seats available

Lunch 3 courses Saturday January 26, 2013 11.00 to 15.00

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

First KHANOM JEEN NAAM PRIG GOONG THOD Siamese rice vermicelli served with kaffir lime curry sauce, fried prawn and accompaniment Second NUEA POO PHAD PRIG THAI DUM GUB WOONSEN PHAD Stir-fried crab meat with black pepper sauce and glass noodle Third KHOW FANG PIAK LAMYAI Sweetened millet porridge with longan KHOW NIEW MAMAUNG Coconut sticky rice with mango

Contact details

Hua Hin Hills Vineyard GPS: 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.com www.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


Guest Chef Calendar 2012-2013

Detail

Period September 28 - 30, 2012

Alex Gares, Four Seasons Resort Koh Samui

October 26 - 27, 2012

McDang, Thanadsri & Son Consulting Co., Ltd

November 23 - 25, 2012

Patrick Martens, Zuma Restaurant, Bangkok

January 25 - 26, 2013

Vichit Makura, Mandarin Oriental Hotel, Bangkok

February 23 - 24, 2013

Bo and Dylan Jones, Bo.lan Restaurant, Bangkok

March 29 - 30, 2013

David Thompson, Nahm Metropolitan, Bangkok

April 2013

Andreas Bonifacio, La Grappa, Hua Hin

May 2013

Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok

June 2013

Bill Marinelli, Seafood Bar, Bangkok

July 2013

Surprise!

Monsoon Valley 10th Anniversary Vichit Mukura, Executive Thai Chef, Mandarin Oriental, Bangkok  

Monsoon Valley 10th Anniversary Vichit Mukura, Executive Thai Chef, Mandarin Oriental, Bangkok January 25th – 26th, 2013 January 25, 201...