Muantae : Chiang Mai, Thailand

Under the patronage of the Royal Project Foundation, in collaboration with Chef Nobert Kostner of the Oriental Bangkok Hotel and Chef Gianmaria Zanotti of the Zanotti Restaurants in Bangkok, the Doi Angkhang Gourmet Tour, held on March 9 -11, 2007, promised and delivered a weekend of the finest gastronomic feasts seldom experienced by many of us.

On the sunny morning of Friday, March 9, our convoy of 9 vans, carrying some 80 souls, left the Doi Kham offices in Chiang Mai for the Doi Angkhang Royal Agricultural Station, 152 kilometers away, perched on the mountains bordering the Burmese frontier. We stopped for lunch at the Royal Project Huay Luek Reservoir in Chiang Dao. The delicious yet simple Thai Northern menu and good service revealed a glimpse of the high standards of the tour. Anti-drowsiness pills were offered to those of us who were likely to get car sick for the remaining one hour and a half drive through the steep and winding road. Past Chiang Dao, the ascending road was bordered by mostly burnt-out terrains and it was hard discerning whether the acrid smoke smell came from our van’s disk-brakes or from the burnt countryside.

Upon arrival at Doi Angkhang, a welcoming afternoon tea was given at a giant greenhouse called the Flowers House where each participant was introduced. We were honoured by the presence of His Serene Highness Prince Bhisatej Rajani, the Chairman of the Royal Project Foundation, his wife Thanpuying Datcharee Rajani, and other members of his immediate family. It turned out that the Prince and his entourage attended all of the scheduled functions of the Gourmet Tour. After all the introductions were made, we found out that the participants represented a wide cross section of the Thai society with most sharing the mutual desire to visit the various stations of the Angkhang Project, experience the much publicized cold weather, and sample the expected great cuisine by the two reputed two chefs. It was a repeat trip for many and the sixth for two American gentlemen who raved about the quality of the food on previous tours.

All of the meals, except for the breakfasts held at the Amari Angkhang Nature Resort, were served at the Angkhang Clubhouse and Restaurant, located in the midst of lush and flowering gardens and orchards. The dining facility, which was made up of many adjoining rooms, were elegantly set up and decorated with spectacular fresh flower arrangements, both hanging from walls and on table tops. From the original number of a maximum of 80 people which could be served comfortably, our group had swelled to 109.

The first main event was the much anticipated dinner prepared by the Executive Chef Nobert Kostner and his team from the world-class Oriental Bangkok Hotel. The highlights of the feast included: the Persillade of red claw fish from the Royal Project, Bouquet of tender greens from Angkhang gardens, and Galantine of golden pheasant hen - Frothy light creamed lobster / butternut squash velvet soup with small floating beads and spicy cinnamon oil drop - The best of Rainbow trout layered with aromatic smoked garden herbed butter in green blanket cooked over fragrant fennel and lemon thyme, steamed sundried plum tomatoes, black olives, caper and flat leaf parsley, mosaique of just harvested vegetables and saffron potato pearls - Iced chocolate chip nougat, melba of wild strawberry and mandarine - Selection of melting macarons, marsh mellows and champagne truffles. At meal end, Chef Nobert and his core staff from the Oriental Bangkok came out inside the dining room and were greeted by a thundering applause.

Lunches for Saturday and Sunday were based on products from the Royal Project and competently catered by the Clubhouse and Restaurant Staff. The menu on Saturday consisted of Northern specialties. It included: Mixed seasonal salad - Steamed Thai vegetables and a dry chilly paste - Crispy pork rinds - Stirfried broadbeans in oyster sauce - Strawberry Thai spicy salad - Stirfried liver and leeks - Soup of pork ribs and rhubarb - Strawberry and whipped cream.

The Sunday lunch showcased the results of some recently returned kitchen staff from Kunming, China and, included: Khao Soy Yunnan (an egg noodle in light curry soup) - Kha moo mantho (stewed pork leg with steamed and fried dumplings) - Crispy fried red beans with dried chilly and pickled cabbage - Tofu in Chinese chilly sauce soup - Bua Loy dessert.

The Saturday Dinner was prepared by Chef Gianmaria Zanotti of the Bangkok Zanotti Restaurants Group and featured : Rice Friciulin with seasonal vegetables and water buffalo Mozzarella cheese - Roasted bell pepper filled with trout and anchovies accompanied with stuffed zucchini and its flower – Red Claw Crayfish and Rainbow trout wrapped in Fata papers with their natural juices - Boraginea herbs and mozzarella filled ravioli with Rabbit Julienne in Mammole artichoke sauce - Roasted Pheasant in marsala and mushroom with broccoli and potato - Doi Kham Honey and chamomile Parfait served with wild strawberry Moascato wine aspic. Appreciative recognition was given to Chef Zanotti when he made his appearance in the dining room at the conclusion of the meal.

The Italasia Group, ably represented by its Managing Director, Max Benedetti, contributed all the fine red, white and sparkling wines for the two dinners. The Ratino Tenuta Coppadoro, the Gordgo Tondu Grillo Chardonnay, the Fantinel Procesco Vino Spumante and the red Rescorosso flowed freely on both evenings.

Entertainment during both dinners was provided by a group of excellent young Thai singers, highlighted by “Book” Narat Ruengyot.

Towards the end of the Gourmet Tour in Doi Angkhang, we had the opportunity to ask HSH Prince Bhisatej to comment on the two Chefs who had contributed so much over the weekend by volunteering their time and efforts. “As the Executive Chef for 37 years of the Oriental Bangkok Hotel, voted year in year out as one of the best hotels in the world, Nobert Kostner has also become a member of the Royal Project family by being the first foreigner to initially advise us on which temperate weather herbs, vegetables and fruits we should attempt to grow at our high altitude research stations. Throughout the years, Nobert has persisted on, always contributing with constructive advices and ideas which culminated into the successful Gourmet Tour endeavors. Gianmaria Zanotti, a very detail-oriented person, immensely successful businessman and high profile restaurateur, has always bent backward to our continuing requests for our special guests at his Bangkok flagship restaurant and has livened up our Gourmet Tour by volunteering to be the other chef for the “Two days, Two chefs” concept. It is our privilege to have these two great Chefs who consider it their honour to be affiliated with any of the Royal Project Foundation.”

Started by HSH Prince Bhisatej in 2002, the Gourmet Tour’s main purpose was to attract visitors to Doi Angkhang in the warmer months which are low tourist seasons. Since then, it is organized once a year, in March, at the end of the cold season. News concerning upcoming events is released in social columns in newspapers and through posters posted at the Kalaprapruek restaurant in Bangkok. By popular demand, another tour has been organized for March 30 - April 1, 2007 with Chef Dominique Bugnand from the Oriental Dhara Dhevi Hotel in Chiang Mai with Chef Herve Frerand of Le Banlieu Restaurant in Bangkok for the second evening. Prices for the Gourmet Tour are 14,000 baht per person from Bangkok (including airfares) and 8,500 baht for participants not requiring air tickets from Bangkok.

For information, please contact

the Public Relations Department of the Royal Project Foundation

Tel.: (053) 810 765-8 Ext.104