Okay, who's hungry?

People can buzz all they want about fusion and molecules, but the World Gourmet Food Festival this week at the Four Seasons Bangkok is going to be all about home-style cooking.

Eight master chefs from around the globe are in town, towing tantalising aromas and the gleam of Michelin stars.

We'll tuck into authentic Indian delights courtesy of chef Hari Nayak, a rising culinary star in Asia, resume out love affair with traditional Latin offerings from Dolli Irigoyen of Buenos Aires, and chow down on Mediterranean fare from an extraordinary Chinese chef.

The focus this year drifts slightly away from food-and-wine pairing during an afternoon of tea, music and food, at which Dilmah's tea masters show how to stimulates the senses.

Four Seasons food-and-beverage director Malcolm Omond is convinced that Bangkok diners will always prefer authentic home cooking and food basics to "fads" like molecular cuisine and the fusion fervour.

Omond says the festival's highlight reflects Bangkok's wealth of Indian food. "These days it's something people are more interested in trying," he says. Enter Hari Nayak and his "rich mosaic of exotic spices".

New Jersey-based Nayak was trained at the Culinary Institute of America and founded the consulting firm Gourmet Gurus. His dishes venture well beyond his native southern India.

David Lee from Canada will create Italian and other Mediterranean dishes that celebrate "the honesty of ingredients". Guido Haverkock of the restaurant Portici in Bologna, Italy, will take diners on a sensory journey.

The Michelin starlight comes from Ivo Adam, the 2002 World Champion Swiss Culinary National Team youngest member ever. He helped establishe the restaurant Seven, which earned Michelin recognition.

The guidebook has awarded stars to three restaurants where Anthony Demetre was in the kitchen - London's Demetre, Arbutus and Wild Honey - and now he's coming to Bangkok.

Adriano Cavagnini of Amaranto, also in London, will create modern Italian fare. He had a star over his head at the Hotel Eden in Rome. And there was one shining down on Japanese chef Kazumi Sawada too when he was at Banreki Ryukodo in Tokyo. He's now based in Guangzhou. 

Wine, of course, still plays a major role in the festival. There'll be a master class with Pio Boffa of Italy's Pio Cesare Winery with tastes of Chardonnay Altro, Chardonnay Piodilei, Barolo Classico and Barolo Ornato.

Jonathan Malthus will offer wines from Chateau Teyssier in St Emilion and World's End in California's Napa Valley.

But don't forget the tea. "Tea in Five Senses: Fine Teas, Fine Food and Fine Music", hosted by Dilmah, will feature three beautiful blends to match some wonderful music and dishes created by the Four Seasons' executive pastry chef.

Good eats

Book a table for Monday through Sunday at (02) 126 8866 or [email protected]. Tickets for specific events can be booked through [email protected].

Proceeds from the festival go to Her Royal Highness Princess Soamsawali's Save a Child's Life from Aids Project under the auspices of the Thai Red Cross Society.

Find out more at www.WorldGourmetFestivalBangkok.com.