A two-week Thai food festival titled “A Feast of Thailand” is underway at the St. Regis Beijing, a luxury hotel affiliated with the Beijing International Club of the Beijing Service Bureau for Diplomatic Missions.
Li Li, director of the office, also known as BDS, said at the opening ceremony of the event held on September 23 that the festival aims to foster bilateral friendship and promote mutual understanding between Chinese and Thai people.
In cooperation with the Thai Embassy in China and the Thai conglomerate Charoen Pokphand Group, the hotel serves a range of authentic Thai cuisines in its Garden Court restaurant.
The 21-course buffet is prepared by top Thai chef Daoruang Thadkaew, who has over 30 years of cooking experience, and the culinary team at The St. Regis Beijing.
Among these dishes, Tom Yum Kung soup, known as the “national soup” of Thailand, uses fresh ingredients such as live shrimp and shellfish imported from Thailand.
Seafood is kept fresh using blast freezing and traceability technologies to help chefs provide local customers with authentic Thai delicacies, a representative from ingredient supplier CP Group said.
The sizzle of stir-fried crab with special Thai sauce, mixing spicy, sweet, salty and sour flavors, is also a delight for diners.
Other dishes served during the festival include beef with yellow curry, chicken with green curry, green papaya salad and sautéed minced chicken, as well as mouth-watering chicken and coconut milk soup.
Beijing Duty Free Shop for Diplomatic Missions and CP Group signed a memorandum of cooperation at the opening ceremony of the event, aiming to boost Thai culture and bring more Thai products to consumers Chinese, said the company’s vice president, Xie Yi.
The St. Regis Beijing plans to launch more international food festivals and activities in the future to introduce different foreign cultures and lifestyles to local residents.