A Summer Classic of ‘Khao Chae’ by Chef Ian at Khum Hom

“...As summer arrives and temperatures rise, the body often feels weary and craves refreshment. One of the most fitting traditional Thai dishes for this season is Khao Chae, a delicacy crafted with meticulous care at every stage, from ingredient selection and preparation to the elegant serving method that embodies authentic Thai heritage. Passed down through generations, Khao Chae has become increasingly rare in modern times…” 

This year, Khum Hom restaurant at Mövenpick BDMS Wellness Resort Bangkok proudly presents a unique rendition of Khao Chae, masterfully curated by Chef Ian Kittichai, a globally renowned culinary expert in Thai cuisine. His vision is to preserve the authenticity of traditional Thai food while simultaneously elevating its standards through the use of premium ingredients and refined cooking techniques. The result is more than just a dish, it is a gastronomic experience that captures the true essence of Thai culinary artistry.

Chef Ian’s Khao Chae: From exquisite grains to fragrant essence

The heart of Chef Ian Kittichai’s Khao Chae begins with the finest aged jasmine rice from Yasothon Province, meticulously selected to ensure only the highest quality grains are used. The rice, aged for over a year, develops a firmer texture that remains beautifully intact when cooked, each grain perfectly separate, never mushy. Once soaked in chilled water, it retains a delicate bite, offering a refreshing sensation with every spoonful.

But Khao Chae at Khum Hom is far from just rice in cold water. The true distinction lies in the scented water, infused with organic floral essences and delicately smoked with aromatic candles. This traditional royal culinary technique enhances the dish’s complexity, as the water is imbued with the gentle fragrance of roses, jasmine, and ylang-ylang, creating an exquisite harmony of flavours and aromas. Every bite of Khao Chae carries with it an air of refinement, inviting diners into a world of Thai heritage and sensory delight.

Exquisite side dishes: A harmony of craft and flavour

The true distinction of Khao Chae lies in its meticulously prepared side dishes, crafted with the finest ingredients to create a perfect harmony of flavours. At Khum Hom, each of the nine signature accompaniments is a culinary masterpiece, carefully curated to enhance the dining experience.

The highlight of the set is the deep-fried shrimp paste balls, made with premium fermented shrimp paste from Phatthalung, blended with minced fish and aromatic herbs. This mixture is finely pounded until smooth, then hand-shaped into bite-sized spheres and fried to achieve a crispy exterior while remaining soft and fragrant inside, a perfect balance of savoury and subtly sweet notes. Another delicacy is Moo Pia, a finely textured minced pork roll seasoned with a blend of spices, steamed until firm, then lightly fried to create a crisp outer layer with a tender core, delivering a rich and multi-dimensional taste. One of the most indulgent accompaniments is the stuffed green chili with minced chicken and shrimp. Specially selected, premium green chilies are filled with a well-seasoned blend of minced chicken and shrimp before being coated in egg and gently fried, resulting in a luscious, aromatic bite that adds depth to the dish. The candied threadfin fish with salted egg yolk is another standout pairing. Threadfin fish, carefully marinated to achieve a delicate sweetness, is served alongside crispy-on-the-outside, creamy-on-the-inside salted egg yolk, creating a perfect contrast of textures and flavours. No Khao Chae experience is complete without sweet stir-fried radish, an essential component that adds a touch of natural sweetness to the dish. Using preserved radish from Ratchaburi, stir-fried with coconut sugar from Samut Songkhram, this delicacy offers a beautifully balanced flavour with a rich caramel-like aroma. The set also includes intricately carved cucumber, prepared in the royal Thai tradition and served with a side of sweet fish sauce, creating a refreshing and flavourful contrast. Adding a hint of tanginess is the Nam Dok Mai mango from Nakhon Nayok, known for its distinctive balance of sweet and sour notes, and pickled daikon, which provides a gentle acidity to cleanse the palate between bites.

The meal is perfectly rounded off with Som Chun, a traditional refreshing Thai dessert made with seasonal fruits such as Marian plum, lychee, and rambutan, soaked in a delicately scented jasmine syrup. Topped with finely sliced ginger and thinly cut lime, this dessert delivers a delightful combination of sweetness, floral fragrance, and a touch of citrusy freshness, making it the ideal treat to counter the summer heat.

Chef Ian Kittichai’s Khao Chae experience is available for lunch from 12:00 PM – 3:00 PM between 24 March and 12 May 2025, priced at THB 750++ per set for dine-in and THB 1,790+ for a takeaway set for two. Reserve your table now at +66 2 666 3333 or visit  www.khumhomrestaurant.com 

Also See: Khum Hom’s 2025 Four Hands Dinner: Chef Coulombeau x Chef Kittichai