The Department of Industrial Promotion and Nakhon Ratchasima Rajabhat University, have jointly organized the “Gala Dinner: Thailand Gastrodiplomacy” to present five contemporary Thai dishes created from local ingredients available in all parts of Thailand.
The event took place on 26 November 2025 in Bangkok, with the participation of members of the diplomatic corps and other distinguished guests from both the public and private sectors.
The five-dish menu served to the participants was inspired by the royal initiatives of Her Majesty Queen Sirikit The Queen Mother, whose lifelong dedication contributed greatly to natural resource conservation, occupational development and the improvement of the Thai people’s quality of life.
The five dishes included:
- Mosaic of Coral Grouper and Kai Pam Pearls with Fresh Avocado, accompanied by Thai Spiced Dressing Jelly and Wild;
- Phu Phan Black Chicken Satay, glazed with Kolae Sauce, and Fried Noodles Samui Iceland Style;
- Ayutthaya River Prawn Tom Yum Consommé with a Selection of Foraged Thai Woodland Mushrooms;
Lam Takhong Black Wagyu, Char-Grilled with Flower Salt, paired with Fermented Jungle Curry Reduction, accompanied by Jinhua Ham Fried Rice, Crispy Pork Cracklings, Fermented Fish Relish, and a Thai Interpretation of Ratatouille;
Banana and Coconut Ice Cream with Thai Heritage Mixed-Grain Mhor Kaeng, ‘Amphan Manee’ Nature Sago from Phatthalung, Strawberry and Cantaloupe Coulis, finished with Riceberry Khao Taen Crumble.
These dishes were created by six award-winning chefs from the program “One Village, One Thai Food Chef,” who blended the body of knowledge and local wisdom with modern culinary techniques to present the new dimension of Thai cuisine. Their creations demonstrate the potential of Thai gastronomy, which will generate higher economic and cultural value, while enhancing the favorable image of Thailand on the international stage.
The event was honored by H.E. Michel Parys, Ambassador of Belgium to Thailand, who joined this gala dinner, together with other distinguished guests from various sectors.
In this event, Thai cultural performances were also staged by students from Nakhon Ratchasima Rajabhat University, showcasing the stories and inspirations behind each dish to further highlight the cultural depth embedded in Thai gastronomy.
The “Thailand Gastrodiplomacy” gala dinner was regarded as a significant step toward elevating Thai culinary heritage to the global arena – through the development of local chefs, creative use of indigenous ingredients, and inspiration drawn from the royal initiatives of Her Majesty the Queen Mother. It also reaffirmed the value of Thai cuisine as a treasured cultural heritage that continues to evolve and shine on the world stage.
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