Ratchaprasong brings world-class pleasure in signature menu created with ingredient from The Royal Project at international food festival

‘Taste it all 2017@Ratchaprasong: The Royal Delights – Pheasant Festival’

With support of TAT and Royal Project Foundation

Bangkok – A new pleasure of world-class culinary delights is being presented by Ratchaprasong Square Trade Association (RSTA) with support of Tourism Authority of Thailand and Royal Project Foundation to enrich the experience of Ratchaprasong’s annual international food festival. This year, ‘Taste it all 2017 @Ratchaprasong’ is themed ‘Pheasant Festival’ with its highlight being a choice of food from one of Thailand’s best source of ingredients, The Royal Project. A lineup of celebrity chefs in eight luxury restaurants in the downtown district contribute to the signature menu of this festival, combining their culinary arts with superb taste of pheasant meat to rejoice diners’ sense of taste and impress visiting diners from across the world from today until 31 October 2017.


Mr Chattan Kunjara Na Ayudhya, TAT Deputy Governor for Marketing Communications , said, “Based on the government’s policy to drive Thailand’s economic growth with tourism, TAT has set a target to achieve 8% increase in the country’s revenue from tourism, in line with directions given by the government. We’ll remain focused on continued market restructuring to sustainably promote Thailand as the favourite destination. Moreover, we seek to expand our base of quality tourists through food tourism, having foreseen the potentials to promote and enhance Thai tourism by presenting food as a tourist attraction both for Thai residents and international visitors. To top up food and dining as a category with the strongest uptrend in tourist spending, food-related events and festivals will be highlighted. For example, ‘Taste it all 2017 @Ratchaprasong’ by RSTA is a high-potential happening that completely sets itself apart from other food festivals for fusing food cultures perfectly with creative culinary styles to bring about innovative delicacies unprecedented elsewhere, thanks to its selection of fine ingredients with world-class quality sourced from the best farms of The Royal Project. The result is a signature menu that reflects the pinnacle of ‘Dining Lifestyle’, which is being communicated by TAT to prospective tourists across Asia and Europe.”

Mr Chai Srivikorn, President of RSTA , added, “Food is a strong selling point of Thailand and an area the nation is renowned for across the world. As a business hub and a famous tourist district of Bangkok, Ratchaprasong has been hosting the annual international food festival ‘Taste it all @Ratchaprasong’ for more than 14 years. Leading hotels and restaurants are invited to take part in a signature menu we curate to welcome Thai clientele and international visitors through the festival’s period from September to October every year. This year, we expect the number of visitors during the period to rise 30% from last year’s festival. Ratchaprasong is today among ‘The Best Dining Destinations’ in Bangkok with more than 600,000 Thai and international visitors coming to shop, enjoy themselves and dine in the district daily. With robust support from TAT, Royal Project Foundation, seven member hotels and restaurants as well as Kasikornbank (KBank), this year’s festival will impress the visitors much more, while emphasizing Ratchaprasong as the bona fide tourist district of Bangkok.”

This year, ‘Taste it all 2017@Ratchaprasong’ is themed ‘Pheasant Festival’ with pheasant meat in the spotlight—a challenging ingredient for culinary creation of chefs worldwide. Eight celebrity chefs from seven member hotels and a restaurant—Grand Hyatt Erawan Bangkok, Anantara Siam Bangkok Hotel, Centara Grand at CentralWorld, InterContinental Bangkok, Novotel Bangkok Platinum Pratunam, Renaissance Bangkok Ratchaprasong Hotel, The St. Regis Bangkok and PASTE Restaurant at Gaysorn Village—were invited to contribute their culinary excellence to the festival’s signature menu of eight creative dishes. Each creation exudes personal inspiration, cookery skills and artful presentation of its creator in combination with traditional and modern techniques that are individual knack of each chef. The results will cast a magical spell on diners’ palate and help spur spending alongside a special promotion that KBank has to offer.

RSTA has partnered with KBank to offer a special promotion exclusively to customers who pay by KBank credit card, including up to 20% discount on the signature dishes of ‘Taste it all @Ratchaprasong: The Royal Delights - Pheasant Festival’ and up to 50% discount on dining at leading hotels and 100 restaurants that join this promotion. More details can be sought at each participating hotel or restaurant.

Signature Menu of ‘Taste it all 2017@Ratchaprasong’


Pheasant in My Herb Garden

Unique cooking technique of Chef Kevin Kristensen, a Danish, marries freshness of the ingredients with uncomplicated preparation, which sounds simple but surprisingly plays up natural taste of the main ingredient. Pheasant breast is pre-cooked using sous-vide method to achieve evenly cooked and tenderlised meat. It is then pan-grilled to fully cook and bring out its pleasant aroma. To round off, the meat is smoked for an added scent of herbs, seasoned with a special sauce—a blend of herbs from The Royal Project including lemon thyme, lemon blam, dong quai and sweet basil—and adorned with nasturtium leaf and flower. This healthy, low-fat dish stands out for its fresh take on pheasant meat. Tables Grill, Grand Hyatt Erawan Bangkok. Price: 900 Baht++ (served exclusively at dinner time from 18:30 to 22:00 hrs)

Created with an inspiration Chef Nico Merten drawn from his childhood craving for pheasant meat back in Germany, the creation brings various cooking techniques of the East and the West together in one dish, including frying, searing and sous-vide. The making features two sections. Firstly, pheasant breast is simmered at medium heat together with thyme and rosemary leaves, and then seared to golden yellow colour. Separately, pheasant drumsticks are rolled in a blend of salt, pepper, carrot and onion and juniper fruit, and then oven-cooked until the meat detaches from the bone. The meat is mixed with carrot, onion and star anise, and then ball-shaped like praline and kept refrigerated. After that, these chicken meat balls are coated with breadcrumbs and fried until the coating becomes crispy in yellow colour. The two parts of cooked meat are served together with celeriac root mash, pak choy, cranberry and dressed with two sauces—cranberry sauce and star anise sauce. Experience this signature dish at Madison, Anantara Siam Bangkok Hotel. Price: 950 Baht++


Royal Pheasant Breast Slow Cooked & Pan Seared with Crispy Confit Praline, Black Berry Butter, Celeriac Root Puree, Pak Choy and Star Anise Jus


Pheasant and Foie Gras Pie with Pheasant Soup

Chef Christian Ham presents a signature dish with visual appeal of a freshly-baked pie served straight out from the oven, plus an exceptionally profound taste. Diced pieces of foie gras are stir-fried with portobello mushroom until the mix is rich in aroma. Pheasant meat is boiled along with onion, carrot and coriander seeds until well-cooked, and then wrapped with pastry dough and baked until the outer crust is yellow gold in colour. With this process, foie gras keeps the pheasant meat moist, and their tastes go perfect well together. Portobello mushroom absorb excess water content and fat from both of them to keep overall taste of the pie nicely balanced. The dish is decorated with sliced beetroot and topped with a red wine sauce, served together with a pheasant soup made by long-simmering pheasant’s bone-in thighs and fine-straining the soup to achieve its clear body. Tease your taste buds with taste and aroma of the pie crust and pheasant meat at Red Sky, Centara Grand at CentralWorld. Price: 1,100 Baht++ a la carte / 2,955 Baht++ as five-course set

With a focus is to bring out the most characteristic taste of pheasant meat for discerning diners to enjoy, Chef Sebastian Reischer combines Austrian culinary style with this superb ingredient from The Royal Project. Slice of fresh, tender pheasant meat is rolled around chipolata from Italy, which has been spiced with thyme, sage and rosemary leaves to give this filling an added flavour and aroma of herbs. The roll is sous-vide cooked at a temperature of 57◦ Celsius, and then stir-fried with sage leaf and butter to enrich its taste and aroma. The roulade is served with smoked foie gras foam, truffle oil and Austrian spinach pie along with crispy fried sage leaf and fennel salad topping at Fireplace Grill and Bar, InterContinental Bangkok. Price: 1,500 Baht++ a la carte / 3,000 Baht++ as three-course set


Royal Project Pheasant Roulade


Roast Pheasant with Spiced Apple Stuffing and Cranberry Sauce

Chef Sorachart Monkolsiri presents a signature dish that is good not only for health, but also to an invaluable sentiment. With inspirations drawn from his father and from King Rama IX, particularly His Majesty’s royal projects related to food, Chef Sorachart marinates pheasant meat in salt, pepper and rosemary, and then immerse it in olive oil and stuff it with stir-fried filling of green and red apples, chili, tri-colour raisins, almond and red wine. The stuffed meat is then roasted to bring out pleasant aroma. Condiments comprising of cherry tomato, baby carrot, beetroot and zucchini are butter-fried for rich aroma to perfectly complement the taste of pheasant and its apple stuffing. In addition to nice topping of cranberry sauce, pansy flower adds visual appeal to the dish. The Square, Novotel Bangkok Platinum Pratunam. Price: 450 Baht++

Chef Matthias Mittnacht expresses an inspiration of travelling in Italy by seasoning pheasant meat from The Royal Project with rosemary, a spice widely used in a southern Italian village of Acciaroli, in combination with thyme leaf, a popular herb with uniquely gentle aroma, which together greatly enrich the taste and aroma of this meat. Whole pheasant is marinated in olive oil, rosemary and thyme leaf. To prepare its stuffing, green apple is stir-fried in a rich butter sauce together with celery and onion. The secret is to let the apple stuffing cool down before putting it into the whole pheasant to prevent immature cooking of inner pheasant meat. After stuffing, a whole piece of bacon is used to wrap the pheasant before oven-cooking it to retain its succulence, flavour and aroma. The dish is served as whole pheasant together with baby carrot and Brussels sprout stir-fried in butter garlic sauce with bacon. It comes with tasty cranberry sauce and crème de cassis, a special liqueur made from blackcurrants, for perfectly balanced sweet and sour taste, as well as authentic Italian ciabatta bread. This whole pheasant dish is served at La Tavola & Wine Bar, Renaissance Bangkok Ratchaprasong Hotel. Price: 950 Baht++


Fagiano alla Cacciatora


St. Regis Siam Pheasant

Chef Lak Preeprem was inspired by a winter game in old time England, when people would go out hunting for meat that will be on their midwinter dinner table. He combines unique taste and his individual culinary style using various cooking techniques, such as boiling, oven-heating, deep-frying and parboiling to offer a variety of mouthfeels in one dish. Firstly, pheasant meat and herbs are sous-vide cooked together, which highly retain the nutritional benefits that they have. The pheasant is then wrapped in Italian ham, and then over-wrapped with lace fat before it is oven-cooked at high temperature, allowing oil from the lace fat to moisten the pheasant meat. The dish includes a pheasant sausage made by seasoning and grounding boneless pheasant thighs and stuffing it in sheep intestine casing before this sausage is stir-fried and oven-cooked. Other condiments are boiled and mashed Japanese pumpkin, parboiled green asparagus, French-fried potatoes, and fried French foie gras with a special sauce from oven-cooked whole pheasant to heighten the taste and aroma of pheasant in every bite. VIU, The St. Regis Bangkok. Price: 950 Baht++

Chef Bongkoch Satongun created this signature dish to present a very well-balanced taste of pheasant meat when it is combined with Thai herbs like Indian ivy-rue and long pepper to offer appreciation in a local dish of the North, which is also the home base of The Royal Project. Northern Thai dishes usually employ minimum seasoning to let their ingredients express themselves characteristically on the palate and aroma. Additionally, pleasing smell of northern parsley and young olive leaf add a new twist to the taste of this meat salad. To prepare it, all the Thai herbs are pounded together to create a homogeneous curry paste before mixing it with chopped pheasant meat and additional spices. The mix is pot-roasted and slightly seasoned. This northern meat salad is enjoyed with jasmine rice and local vegetable condiments of the North. Beautifully adorned with edible flowers from The Royal Project, this signature dish is presented to diners byPASTE, Gaysorn Village. Price: 700 Baht++


Northern Larb Pheasant Salad


Discover savoury pleasure of fine delicacies and superb quality of the ingredient from The Royal Project in ‘Taste it all @Ratchaprasong: The Royal Delights - Pheasant Festival’ from today until 31 October. To learn more about the festival and available promotions, visit www.bkkdowntown.com or the district’s Facebook page: We love Ratchaprasong.



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