Thai GI ingredients shine at Michelin-starred Akkee
Thailand’s 219 GI food products are central to a premium market push, with selected ingredients showcased at Michelin-starred Akkee in Nonthaburi.
- Thailand's Commerce Ministry is promoting its 269 geographical indication (GI) products by showcasing them in premium markets through partnerships with Michelin-starred restaurants.
- A key initiative, "GI Journey: Thailand on a Michelin Plate," involves renowned chefs creating fine dining menus using specific GI ingredients like Si Racha pineapple and Bang Phae giant freshwater prawns.
- The primary goal is to increase the value, sales, and market access for products from local communities and small enterprises by demonstrating their quality in high-end cuisine.
- The strategy utilizes chefs and food influencers to share the stories behind the GI ingredients, aiming to build wider recognition and generate sustainable economic value for producers.
Thailand’s Commerce Ministry is showcasing local ingredients at Michelin-starred Akkee in Nonthaburi to expand access to premium food markets, as part of a broader drive to increase the value of the country’s 269 geographical indication (GI) products.
Poonpong Naiyanapakorn, permanent secretary for commerce, said the ministry was working to strengthen small and medium-sized enterprises and local communities by improving product quality, competitiveness and market access.
Poonpong has assigned the Department of Business Development, Department of Intellectual Property and Department of International Trade Promotion to coordinate support for businesses and community producers.
Thailand has 269 GI products, including 219 food products, accounting for 81% of the total, according to the Commerce Ministry. Their distinctive qualities, local identities and connections to their places of origin offer opportunities to add value through the food industry.
Michelin dining showcases local ingredients
The Department of Intellectual Property organised “GI Journey: Thailand on a Michelin Plate” at Akkee, a contemporary Thai restaurant awarded one star in the Michelin Guide Thailand 2026.
The Akkee event brought together Commerce Ministry executives and food influencers to experience fine dining made with selected Thai GI ingredients. The activity aimed to demonstrate how creativity and partnerships with restaurants can help community products reach premium markets.
The GI Journey programme also gives food experts, influencers and emerging content creators opportunities to explore the ingredients and share the stories of their origins with a wider audience.
Akkee is led by chef Sittikorn “Au” Chantop, recipient of the Michelin Young Chef Award Presented by Blancpain for 2025. Sittikorn combines local ingredients and seasonal vegetables with cooking techniques that highlight their qualities and support community producers.
From regional produce to contemporary Thai dishes
Sittikorn’s special menu featured Si Racha pineapple from Chon Buri with southern-style prawn tomalley, while Surat Thani turmeric was used in a sea catfish golae dish.
Bang Phae giant freshwater prawns from Ratchaburi appeared grilled in miang budu, while Si Sa Ket garlic featured in Chao Chom Sadap’s nam phrik long ruea chilli relish.
Songkhla Lake three-water sea bass was served in khua curry with tree basil leaves. Phon Yang Kham beef from Sakon Nakhon featured as grilled tri-tip with fresh chilli jaew dipping sauce, alongside Nakhon Sawan Hom Bai Toei rice.
Khao Khiri Wong mangosteen from Nakhon Si Thammarat was paired with sweet fish sauce. Rayong Monthong durian and Chiang Rai Khiao Ngu sticky rice were used in durian sticky rice served with khanom dok chik.
Sittikorn explained the origins of the ingredients and the ideas behind each dish, connecting the dining experience with the quality, local knowledge and production communities behind Thailand’s GI products.
Higher sales and income for communities
Poonpong said the use of GI ingredients in premium dishes demonstrated how creativity and strong business partnerships could add value to products with distinctive local identities.
Poonpong also highlighted opportunities to develop processed products and new offerings suited to consumer demand, and to turn production areas into creative tourism destinations. Such developments could open additional markets while strengthening pride in local knowledge and identity.
The Commerce Ministry’s GI strategy focuses on tangible increases in sales and product value for businesses authorised to use the GI label, alongside expanding the range of registered products.
“The Commerce Ministry will continue working with all sectors to gain wider recognition for Thai GI products and generate sustainable economic value for farmers, businesses and communities,” Poonpong said.
GI Journey: Thailand on a Michelin Plate forms part of a programme promoting Thai GI ingredients through fine dining and renowned restaurants. Now in its second consecutive year, the programme continues partnerships with leading restaurants and chefs to develop special dishes using ingredients from communities across Thailand.
