Thai Chefs to Serve UNESCO-Listed Tom Yum Kung at World Economic Forum

World Economic Forum (WEF)

BANGKOK — Thai culinary expertise will take center stage at the World Economic Forum (WEF) in Davos, Switzerland, as Chefcare’s Project Company partners with the Ministry of Foreign Affairs to present “Thailand Reception” under the theme “Nourishing The Future For All” on January 22, 2025. The event will cater to approximately 500-600 global leaders and top executives.

The showcase will feature 12 buffet items including traditional Thai favorites such as sticky rice with longan, crispy rubies dessert (Tab Tim Grob), Cho Muang (Flower Shaped Dumpling filled with Minced Chicken), Pad Thai, Papaya Salad, Thai-style grilled chicken, Northern-style chili dip (Nam Prik Ong) with sticky rice and vegetables, basil stir-fry, green curry chicken, massaman lamb curry, and tom yum kung.

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Pad Thai
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Cho Muang

Additionally, five varieties of canapés will be served, featuring traditional Thai appetizers like Ma Hor, watermelon with dried fish, Gai Gor, herbal fish roll, and larb.

According to the Office of Policy and Trade Promotion, Ministry of Commerce, Thailand’s food service industry was valued at US$27.5 billion in 2023, with projected growth of 6.72% during 2023-2028, surpassing pre-COVID-19 growth rates. The promotion of Thai cuisine globally is expected to significantly contribute to national income.

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Poonperm Paitayawat, Vice Chairman of Chefcare Foundation and Managing Director of Chefcare’s Project Company, emphasized the unprecedented nature of this promotion. “This marks the first time Thai private sector has participated in such capacity at the WEF in Davos,” he stated.

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From left – Chef Nooror Somany Steppe, Poonperm Paitayawat, and Chef Chumpon Jangprai
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Ma Hor

Led by Marisa Chearavanont, CEO and founder, along with leading Thai chefs including Chef Chumpon Jangprai, Chef Nooror Somany Steppe, and Chef Ann Supanat Khanarak, the team will present diverse Thai dishes ranging from royal cuisine to regional specialties. The presentation will highlight food innovations including plant-based protein from MEAT ZERO brand and sustainable jasmine rice produced through carbon-reduction processes.

A special highlight will be the live demonstration of both clear and creamy Tom Yum Kung, recently registered as UNESCO cultural heritage on December 4, 2024.

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Chef Nooror of Blue Elephant Group noted that CPF is providing quality ingredients, including Pacific shrimp for Tom Yum Kung, chicken for grilled dishes and green curry, and plant-based meat for various dishes, alongside Chor Chata rice products, which comprise 40% of total ingredients.

The initiative aims to promote Thai cuisine as global soft power while showcasing Thailand’s position as a world kitchen and leader in food innovation, potentially benefiting both the culinary industry and Thai farmers.

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