By The Nation
The festival, hosted by luxury boutique hotel group 137 Pillars Hotels & Resorts and sponsored by Thai Airways, will also feature after-parties with renowned mixologists and an Organic Farmers Market stocked with local sustainable produce.
Part of the proceeds will go to the Autistic Thai Foundation, a non-profit organisation that runs 20 centres where autistic children are taught the skills that they need to take care of themselves.
“I have always been a firm believer in nature and the wealth that it has to offer,” said 137 Pillars chief operating officer Christopher Stafford. “Given the changes in our society, it is now more important than ever to share, celebrate and acknowledge the importance of being in tune with nature and being innovative in its offerings.
“Our previous organic festivals have proved extremely popular in Chiang Mai and Bangkok, and we hope this edition will encourage our guests to closely examine the way the food they eat is produced and hopefully support the efforts made by farmers and companies to bring to the table ingredients that are organic and sustainable.”
The Organic Farmers Market will have among its vendors the Royal Project Foundation, Butcher shop by Arno’s, Le Cordon Bleu, Kad Kokoa and Captain Hook’s Smokehouse.
The first gala dinner on February 28 features Australian chef and ambassador of Thai cuisine David Thompson, founder of the Aylmer Aaharn restaurant group, whose first restaurant in Hong Kong, Aaharn, was recently awarded its first Michelin star.
Chef Thaninthorn Chatrawan of the one-Michelin-star Chim by Siam Wisdom presides in the kitchen on February 29 with a fantastic menu including centuries-old recipes prepared using modern techniques.
On March 6, Malcolm Lee brings a piece of Candlenut, the world’s first Michelin-star Peranakan restaurant, to Thailand.
On March 7, Japanese chef Masafumi Hamano of the two-Michelin-star Au 14 Février Saint-Amour-Bellevue will fuse French with Japanese to create stunningly colourful masterpieces.
There will also be Sunday brunches on March 1 and 8, the first with Thaninthorn “Noom” Chantrawan, the hotel’s executive chef Maxim Baile and chef de cuisine Nanang Prasetya Aditama from Nimitr, and the second with Malcolm Lee and Masafumi Hamano.
Prices for the gala dinners are Bt6,000 and Bt7,000, for the Sunday brunches Bt2,800 and for the after-parties Bt2,500.