SO/ Sofitel Hua Hin has partnered with UNESCO showcasing the exquisite culinary flavours of Phetchaburi in style

Driven by a passion for exceptional taste and the rich culinary heritage of Phetchaburi, this tour offers an immersive experience in Phetchaburi’s original flavours

The SO/ Sofitel Hua Hin hotel introduces a top-tier culinary tour, presenting the essence and charm of Phetchaburi city-style cuisine to the world through collaboration with the Tourism Authority of Thailand (TAT), the Phetchaburi Office, and Mr Cavaliere Enzo Peroni, CEO of the renowned Italian-style café, Café Buongiorno. Together, they curate and select premium, exotic ingredients from each community in the province of Phetchaburi. With a focus on supporting local communities and showcasing the marvels of Phetchaburi’s “City of Three Flavors,” the tour aims to simultaneously capture the essence of the province’s culinary diversity.

The task of creating the extraordinary 5-course menu this time rests solely on the capable shoulders of Chef Thannan Kittiprayoon (Seng), the Executive Chef at SO/ Sofitel Hua Hin Hotel. Renowned for his unparalleled expertise and visionary culinary skills, Chef Seng’s deep understanding of Phetchaburi province’s authentic ingredients makes him the perfect fit for this endeavour. With his wealth of experience, it’s no wonder he’s spearheading this project. Teaming up with UNESCO’s City of Gastronomy adds an extra layer of prestige and anticipation to this venture, ensuring it will be a resounding success and a topic of widespread conversation, particularly among discerning connoisseurs of fine dining.

The exceptionally crafted menu for this occasion is presented in the form of traditional home-style dishes, symbolising a tribute to the heritage and a continuation of longstanding culinary traditions. Each dish is showcased through a series of standout courses, including;

Rice Noodles, Fried Fish Cake with Crab Meat: Crafted from fresh Blue Crab, sourced from the Laem Pak Bia community in Cha-am District. The meat, dense and sweet, harmonizes perfectly with the crispy texture of the fish cake. Served alongside soft and sticky rice noodles, all drenched in a delectable dipping sauce, this dish embodies a perfect balance of flavours and textures, truly indulging the palate.

Toddy Palm Salad with Thai Herbs and Grilled Tiger Prawn: A secret traditional recipe that brings together a variety of salad ingredients, vegetables, and herbs, including “toddies,” which are large sugar palm fruit. These toddies are harvested from the tender tips attached to the palm’s base, exhibiting a light greenish-white hue. They possess a simultaneously tangy and sweet taste. The sugar palms are grown in Tambon Huanod, Ban Lad, a district known for its abundant palm trees.

Coconut Soup with Chicken and Thai Herbs: A signature dish reminiscent of traditional Tom Kha Kai soup. However, it stands out with the addition of young coconut shoots, seasoned with the distinct flavour of banana blossoms from Bang Khun Si district, Ban Laem.

Tha Yang Lime with Wild Honey Granita: An exceptional dessert crafted from produce sourced from Tha Mai Ruak, Tha Yang district, Phetchaburi province. Highlighted by the distinctively clear, white-fleshed Tha Yang limes, it combines them with wild honey to create a refreshing and palate-cleansing lime ice cream. Prepared to perfection, it serves as a delightful transition to the next course.

Grilled Wagyu Beef Served with Kaeng Krachan Vegetables, Coconut Milk Rice, and Red Curry: A meticulously crafted dish that showcases its excellence in detail. Highlighted by the renowned Kaeng Krachan vegetables, sourced from Ban Tham Suea, Kaeng Krachan district, it replaces traditional salad greens, providing a crispy texture and a simultaneously sweet flavour. Served alongside crispy coconut milk rice, it adds a unique touch to the distinguished dish, creating a culinary experience like no other, with each element complementing the other seamlessly.

Thai Mango Custard with Toddy Palm and Toddy Palm Cake Crumble: The ultimate dessert course, elevated by Chef Seng’s special touch. This dish features the substitution of traditional ingredients with mango, drizzled with soft and tender toddy palm, and topped with toddy palm cake crumble for an added crispy texture and aromatic flavour. Each bite offers a perfect balance of sweetness and tanginess, creating a truly delightful culinary experience.

The exclusivity is yet to stop here, as these meticulously crafted dishes are available for enthusiasts to savour either à la carte or as a full-course set, perfectly complemented with wine pairings from Enzo Peroni’s collection. Whether it’s Le Madie, La Cascina Dei Peri, In Rosa, Poggio al Vento, Poggio Lungo, or Vin Santo, those interested will receive detailed guidance from the team at Sofitel Hua Hin, ensuring a fully rounded and enhanced dimension of taste.

Embark on a journey to taste these special dishes today at the White Oven restaurant, SO/ Sofitel Hua Hin Hotel.

Sources: SO/ Sofitel Huahin

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