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Bangkok’s World Gourmet Festival comes of age with culinary firsts, unique local flair

Oct 16. 2020

By The Nation

Palates will be put through their paces next month when Bangkok’s oldest international culinary spectacular returns to one of the capital’s most exclusive addresses for its 21-year anniversary.

From November 4-8, a star-studded line-up of Thailand-based chefs – some of whom count among the world’s best kitchen practitioners – will gather at Anantara Siam Bangkok Hotel for a celebration of outstanding cuisine and superb wines.

Diners can expect exciting culinary firsts, unique Thai and western collaborations, Bangkok’s longest Sunday Brunch, and an extraordinary gastronomic and cultural journey that will benefit less fortunate communities around the world.

Confirming their participation in the 21st World Gourmet Festival are:

• Gaggan Anand: Gaggan Anand Restaurant, Bangkok (formerly 2 Michelin stars)

• Amerigo Sesti: J’aime by Jean-Michel Lorain, Bangkok (1 Michelin star)

• Garima Arora: Gaa, Bangkok (1 Michelin star)

• Inoue Manabu: Ginza Sushi Ichi, Bangkok (1 Michelin star)

• Andy Ricker: Pok Pok, Portland, USA (formerly 1 Michelin star)

• Vichit Mukura and Kewalin Pitthayanukul: Royal Osha, Bangkok (Michelin Plate)

• Alessio Banchero: Biscotti, Bangkok (Michelin Plate)

• Choy Ped Yang: Street vendor, Bangkok (Michelin Bib Gourmand)

• Kawaguchi Daiki: Ginza Tenharu, Bangkok

• Pisit ‘Jino’ Jinopong and Rick Dingen: Anantara Hotels, Resorts & Spas, Thailand

• Yaowarat Toasted Bread: Street vendor, Bangkok

• Ni-Ang Nam Kaeng Sai: Street vendor, Bangkok

• Sarinthip Thai Crispy Crepe: Street vendor, Bangkok

• Na Projects Group: Five families from Ethiopia; Pakistan; Palestine; Sri Lanka; and Vietnam

On Friday, November 6, Gaggan Anand will present a culinary first for the four-time Asia’s 50 Best topper when he prepares a unique 18-course Escoffier menu. “Till today no one knows how bad or good I am with French food, so I want to challenge myself to create what Gaggan Anand is famous for – to be a rebel, to provoke and disrupt,” said Anand.

Then, Saturday will see another culinary first for both chefs and their restaurants, when Michelin-starred chef Inoue Manabu from Ginza Sushi Ichi and Kawaguchi Daiki from Ginza Tenharu partner to present their signature dishes of sashimi, nigiri and tempura in one menu.

On Wednesday, November 4, five refugee families from Ethiopia, Pakistan, Palestine, Sri Lanka and Vietnam will prepare a feast of traditional dishes from their home countries. Refugees arrive to Thailand as a layover awaiting settlement to a new country that sometimes takes up to 10 years. At the Na Projects Group at Na Café at Bangkok 1899, legal refugees who are temporarily stuck here due to the pandemic are finding a platform for vocational training to become baristas and cooks. All proceeds from this dinner will be paid to the five families.

On Sunday, November 8, Bangkok’s popular street vendors will prepare their fare in food stalls strewn around the Parichart open-air garden courtyard during the hugely popular World Gourmet Festival Brunch. Expect Michelin Bib Gourmand Choy Ped Yang, Yaowarat Toasted Bread, Ni-Ang Nam Kaeng Sai, and Sarinthip Thai Crispy Crepe.

The World Gourmet Festival Brunch, Bangkok’s longest Sunday Brunch, will flow from 11.30am to 5pm and Anantara’s Kids’ Club will entertain the young ones while parents feast.

A portion of each dinner ticket sold will be donated to the HRH Princess Soamsawali Krom Muen Suddhanarinatha HIV Prevention Fund.

Reservations for the 21st World Gourmet Festival at Anantara Siam Bangkok Hotel are essential and can be made by contacting (02) 126 8866 ext 1201, email wgf.asia@anantara.com or visiting www.worldgourmetfestival.asia.

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Burger King launches ‘don’t think too much’ campaign this month

Oct 02. 2020

By The Nation

Burger King has launched a new “Christmas, Don’t Think Too Much” campaign, in which diners get an extra burger of choice for free if they order one of the popular burgers.

The fast-food restaurant is also offering nostalgic Christmas vibes and activities at its outlets in Maze Thonglor, Siam Paragon and Esso Ramindra.

Thanawat Damnoenthong, general manager of Burger (Thailand) Co Ltd, said Thai people have had a lot to worry about this year, so Burger King wants to give them a reason to smile.

The burgers included in this promotion are Whopper Jr Cheese, Ninja Burger Pork, Fish N ’Crisp and Tender Crisp.

In the last quarter of this year, Burger King expects its sales to rise by 25 per cent and reckons the Christmas promotion will be a major contributor.

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Japanese brewers bet on tax change to revive pandemic-hit sales

Oct 02. 2020

Cans of Kirin Ichiban beer on the production line in a Toride facotry. , Bloomberg

By Syndication Washington Post, Bloomberg · Lisa Du, Grace Huang · BUSINESS 

Japanese brewers suffering from the dropoff in bar and restaurant traffic are about to get some relief, thanks to long-awaited revisions to the liquor tax system that kicks in this week.

Until now, the island nation has had a complex taxation system for beer based on malt content instead of alcohol, where beer with more malt is taxed and priced higher. As of Thursday, the government is starting to bring taxes of different varieties of alcoholic products more in line with each other, which should make some beers more affordable for consumers.

The changes come at a dire time for Japan’s beermakers including Asahi and Kirin. The coronavirus pandemic has wiped out a sizable source of revenue for the brewers and their global rivals as people spend less time eating and drinking out. Almost half of Asahi’s best-selling Super Dry was sold through commercial channels to restaurants, where it does not have to compete with lower-malt or “new genre” beers.

As more people bought beer and alcohol to consume at home, beer sales in Japan fell by 26% by volume for the first half of the year, while new-genre beer products – which are priced lower – increased 6%, according to data compiled by Kirin.

In recent years, Asahi, Kirin and Japan’s largest beermakers have put out a slew of cheaper low-malt beers or new-genre beers with no malt, which are taxed lower. Consumers have flocked to them, shifting drinking habits perhaps more than even the brewers expected.

For the first half of the year, revenue at Asahi and Kirin both fell, dragged down by the beer and alcoholic beverages division, which is usually their most profitable; sales in the domestic alcoholic segment fell 13% and 6%, respectively.

“This odd tax system created a type of beer deflation,” said Nomura Securities analyst Satoshi Fujiwara. Now, it might be too late to get consumers used to cheap drinking to change their mindset, he added.

Now, taxes on high-malt beer will be lowered by 7 yen, a cut that Asahi and Kirin said they intend to pass on to consumers. Although restaurants and retailers get the final say on pricing, it’s likely that they will fall into line.

Still, beer will continue to be more expensive than lower-malt beers, which are taxed as “happoshu,” or bubbly spirits – the same as canned mixed drinks. Taxes on new-genre beers will go up by 9.8 yen. Eventually, the taxation will adopt a single tax for three types of beer in 2026.

The question is whether that will be enough to lure customers back to beer. The pandemic has also made people more aware of cheaper alternatives. At the peak of curtailed business and retail activity in Japan, sales of canned ready-to-drink chuhai – drinks mixed with liquor and priced lower than beer – soared.

“For beer sales to regain ground they need commercial sales to return,” said Tomonobu Tsunoyama, an analyst at Mitsubishi UFJ Morgan Stanley Securities. “For that, ending the coronavirus is much more important.”

In the medium term, it’s more likely that lower-malt or canned mixed drinks will benefit the most from the tax changes while consumers stick to drinking on the cheap, according to analysts. That could be beneficial for the likes of Kirin, whose Hon Kirin drink, which was developed as a new-genre beer, has turned into a massive success – with sales increasing by as much as 40% some months this year, and helping it take market share in Japan’s highly competitive beer market from rival Asahi.

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Fast food got slower in 2020, costing millions in lost revenue

Oct 02. 2020A customer wearing a protective mask receives an order from a worker at the drive-thru of a McDonald’s in Los Angeles on April 27, 2020. MUST CREDIT: Bloomberg photo by Kyle Grillot. 

By Syndication. Washington Post, Bloomberg · Nic Querolo · BUSINESS, RETAIL

In the fast food business, every second counts — especially during a pandemic.

The average time to get an order at 10 of the biggest fast-food chains in the U.S. this year is just shy of six minutes, according to a report from market researcher SeeLevel HX. That’s about 30 seconds slower than last year, and it shows how the pandemic has sent consumers that would normally eat in the restaurant to drive thrus, putting them to the test.

Such a small delay may seem trivial, but it cost the industry millions in lost revenue, according to the report. The slowdown broadly stemmed from the fact that many restaurants were operating with newly hired staff after a rash of Covid-related layoffs, coupled with higher volumes and a surge of delivery orders, SeeLevel HX CEO Lisa van Kesteren said.

“Covid came along and restaurants found their teams just smashed to smithereens,” van Kesteren in an interview. “Because everything went off-premise, they were inundated.”

SeeLevel HX estimates the 30-second delay costs a chain that serves food throughout the day about $32,000 per store over the course of a year. For a store with 2,000 locations, or about the size of Chick-Fil-A, that would add up to $64 million in lost revenue.

KFC, owned by Yum! Brands Inc., has the fastest drive-thru service, with the average order time under five minutes. It was one of only three restaurants to get faster this year from 2019. Chick-Fil-A held its position at the bottom of the list in terms of speed, and Dunkin’ fell from first place to seventh. Chick-Fil-A scored highest for order accuracy and customer service, however.

SeeLevel HX conducted its research by sending researchers on nearly 1,500 restaurant visits, spanning 10 chains across the U.S.

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Sizzler offers plant-based ‘meaty’ options for vegetarian festival next month

Sep 28. 2020

By The Nation

American chain Sizzler is offering all-vegetarian steaks and burgers to mark the yearly vegetarian festival.

From October 15 to 25, 30 participating Sizzlers branches will serve up OmniMeat steak and spaghetti with truffle sauce for Bt329 and Beyond Burger with barbecue sauce for Bt399.

The salad bar will also include special offerings like the Sichuan hot and sour vegetarian soup with tofu skin, special vegan dressings and fruit salad.

Kreetakon Siriat, general manager of SLRT Co Ltd, a subsidiary of Minor Food Group which runs Sizzler, said the people’s dietary choices have been changing in the wake of the Covid-19 outbreak. Recent statistics show that Thais are consuming 8 per cent less meat than just four years ago.

Nongchanok Sathananon, executive vice president of the marketing division of SLRT, said Sizzler is working with “Green Monday” to offer vegetarian alternatives.

Call (02) 365 6934 or visit SizzlerThai on Facebook or www.sizzler.co.th for more information.

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Thailand’s cheese lovers are in for a treat

Sep 25. 2020

By The Nation

Thailand’s growing love for all things cheese has received a boost with the launch of a campaign to spread the word about France’s authentic and natural dairy products.

“Europe, Home of Cheese” will last until 2022 with events ranging from chef talks, trade networking, in-store tasting sessions and masterclasses conducted by Laurent Pousse at Le Cordon Bleu cooking school.

Run by French dairy umbrella association CNIEL and the EU, the campaign encourages consumers to “rendezvous with the Cheeses from France” at major supermarkets country-wide. 

As France’s most exported dairy product, French cheese is renowned throughout the world. Some of the world’s most famous cheeses include Camembert, Mimolette, Comté and Emmental, all of which carry the “Made in France” guarantee of quality.

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Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternatives

Sep 21. 2020Tofu products have been in high demand since U.S. coronavirus shutdowns began in mid-March. MUST CREDIT: Photo for The Washington Post by Laura Chase de Formigny Photo by: Laura Chase de Formigny — For The Washington Post Location: Arlington, United States 

By Special To The Washington Post · Kristen Hartke

American grocery store shoppers became accustomed to limits on certain household staples during the first half of 2020. The quest for toilet paper, ground beef and hand sanitizer sparked panic buying and supermarket aisle scuffles, while overzealous bread bakers desperately searched for flour and a drop in carbon dioxide supply threatened the soda industry.

But the biggest surprise of this year’s covid-19 public health crisis may be a sudden outpouring of love for tofu.

Since U.S. coronavirus shutdowns began in mid-March, tofu shortages have been reported from Seattle to Washington, D.C., with manufacturers struggling to keep up with demand even as grocery stores rationed sales to customers. Nielsen data shows tofu sales 40% higher in the first half of 2020 as compared to last year, while Pulmuone Brands – owner of Nasoya, the nation’s No. 1 tofu brand – was forced to ship an additional 1 million packs from South Korea, the world’s biggest consumer of tofu, to the United States this summer while their American plants caught up with demand.

“We’ve struggled for years to figure out how to get more tofu into people’s mouths in the U.S.,” says Jay Toscano, executive vice president of sales for Pulmuone. “In the past, if we’d had 2% growth in sales from one year to the next, we’d be high-fiving each other. This year we’re seeing 20% growth, and we could easily have grown 50% if we could keep up with production.”

Why the increase? Several makers attributed the spike to an interest in healthy, affordable proteins as the economy suffered. Consumers also may have been snatching up tofu in response to meat supply disruptions, possibly swayed by a nationwide campaign by PETA that proclaimed, “Tofu never caused a pandemic. Try it today!” after several slaughterhouses were closed because of widespread covid-19 outbreaks among workers.

Either way, Google searches for tofu recipes have doubled since March – and is it any wonder that New Yorkers appear to have been frantic to find General Tso’s tofu recipes in the early spring when their favorite restaurants were shut down?

At Allrecipes, a recipe database for home cooks owned by Meredith Corp., the jump in tofu recipe searches over the past few months has been eye-popping: Leading up to the pandemic, such searches had been steadily declining year over year. But in April, Allrecipes said those searches surged 266%, with views of recipes that used tofu as an ingredient reaching their highest level ever in July – and outpacing interest in recipes featuring beef, pork or chicken.

“I was surprised because, within the last couple of years, we’ve seen an increased focus on vegan, flexitarian and vegetarian diets, but not on recipes with tofu or tempeh,” says Esmee Williams, Allrecipes’ vice president of predictive trends. “The trend was that you could pursue a meatless lifestyle and still not rely on tofu.”

Now, tofu appears to be the prospective star of the plate for a growing audience of Allrecipes users, who have been gravitating toward recipes for crispy fried tofu, tofu breakfast burritos and a Korean-inspired soft tofu stew. And, beyond just looking for ways to cook with tofu, these home cooks also were looking for something very specific as the pandemic shutdowns lengthened and unemployment numbers rose: budget-stretching recipes.

Minh Tsai, CEO of Hodo Foods, which turns some 10 million pounds of soybeans into tofu products each year, sees cost as a factor that has helped drive tofu sales. “For those who have gotten interested in the plant-based trend over the last few years,” he says, “tofu is a lot cheaper. You have a segment of people, the traditionalists, who have consumed tofu all their lives, and then a population that was introduced through products like Impossible Burger and Beyond Meat, but ended up trying tofu as a less processed and more economical option.”

Often clocking in at about $2 a pound, water-packed tofu can be significantly cheaper than meat and only slightly more expensive than dried beans, while also being a rich source of protein. “A third of our audience says their incomes have been impacted by the pandemic,” says Williams, “so it makes sense that there’s been interest in tofu.”

In the small building in Camden, Maine, where Heiwa Tofu produces 8,000 pounds of tofu a week with a staff of seven, the covid-19 roller-coaster ride has been real, to the point that friends and family were pulled in to help keep up with orders that doubled and tripled throughout the spring.

“It’s been a complex year for tofu,” says owner Jeff Wolovitz. And with food service shut down at most universities, which are key customers for American tofu companies such as Heiwa, he isn’t sure what the fall will bring.

“It’s almost hard to see where the trends are going for tofu,” says Wolovitz, “because it still continues to fluctuate. It’s definitely continuing to grow, but it’s also a balancing act.”

At Kroger, the parent company of more than 2,700 supermarkets across 35 states and the District, sales of tofu have gone up 30% since May vs. the same period in 2019, according to Kroger’s data science and analytics firm. That trend seems to be common across other grocers. Increased online shopping habits have made tofu a product that consumers have the time to consider while browsing for groceries on sites such as Instacart and Peapod, which have seen tremendous growth over the past several months as consumers avoided shopping in close quarters with other customers.

“Shopping online is more leisurely,” notes Toscano. “A consumer looks at a shelf in the grocery store for three seconds before moving on, but when they are sitting at a computer, they can look at items and recipes easily at the same time. Retailers are finding that when a shopper places tofu in their online basket, then they add rice, vegetables, soy sauce and additional items to make their meal. It can double the price of their basket, so stores are able to see the impact that tofu can have.”

At Pulmuone, the numbers are telling an encouraging story about the demystification of tofu. Just two years ago, the tofu giant was seeing its products in just 5% of American households. Adding baked tofu to the Nasoya lineup increased that penetration to 7%, and now, six months into the pandemic, the number has soared to over 16%. “We’re finding that consumers have increased confidence in cooking with tofu,” says Toscano.

Still, traditional tofu packed in water is a harder sell, and it’s the baked and other ready-to-eat options that are making the most headway at Nasoya and Hodo, with a growing focus on middle America and enticing flavors, such as Mexican and Moroccan.

“As we’ve moved into the convenience space with marinated cubes, nuggets and burgers,” says Tsai, “we’ve seen very steady growth. People don’t think of these products as tofu per se anymore, just as interesting-flavored plant-based foods.”

Pulmuone, too, is placing an emphasis on convenience products, with plans to launch a variety of new options over the next 18 months, while also seeing the need to educate the public on how to cook traditional tofu to cure their “tofobia.” “You’ve got to give tofu some love,” Toscano says. “You wouldn’t eat fresh pasta right out of the package without seasoning it and cooking it.”

And in the end, says Williams, demographics may be what push tofu into the mainstream. “People pursuing meatless diets are usually what we call the ‘bookends,'” she says, “younger folks and boomers. For the older generation, it’s typically about healthy food options, while Gen Z, where we’re seeing the most dramatic growth, is more accustomed to eating outside of the home. Now that they’re forced to cook for themselves, they’re re-creating the dishes they miss and maybe just experimenting more.”

With nearly 50% of the total U.S. population, it looks like it’s our oldest and youngest consumers combined who have finally put the joy in soy.

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‘Delicious fare, sweet treats’ on offer as Centara Grand relaunches Saturday Lazy Lunch

Sep 16. 2020

By The Nation

Centara Grand at Central Plaza Ladprao Bangkok is relaunching its popular “Saturday Lazy Lunch” at Chatuchak Café this month.

The special lunch, from September 26, will see no shortage of delicious dishes and sweet treats for connoisseurs to enjoy on a relaxing weekend, the hotel said in a press release.

You can look forward to a cuisine “paradise, starting with Seafood Island, that presents only top-grade and the freshest seafood including Fin de Claire oysters, Pacific scallops, New Zealand mussels and giant mud crabs”, the hotel said.

“In addition to the Café’s many flavourful international dishes prepared à la minute from its host of vibrant live cooking stations, a Carving Corner likewise presents premium-quality hearty, meaty highlights such as slow-cooked barbecue pork ribs, classic roast beef with gravy, and premium fillets steak done to your liking, while celebrated signature creations from the hotel’s specialty restaurants add to the meal’s ultimate indulgence for every palate,” it said.

Some highlights include Dynasty’s classic Peking duck, Cantonese dim sum, Hagi’s best selection of premium sushi, sashimi and Japanese specialities, as well as Don Giovanni’s authentic pasta favourites.

“A lavish dessert section combines heavenly spreads of both Thai and international sweet favourites,” the hotel added.

Available every Saturday from 12pm-2.30pm at Chatuchak Café, Saturday Lazy Lunch is priced at Bt988 net per person (including a soft drink).

For more information or reservations, call +66 (0) 2541 1234.

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Life is sweet for ‘Italian Weeks’ at Central Food Hall

Sep 15. 2020

By The Nation

Central Food Hall is serving up a slice of “la dolce vita” (the sweet life) with an “Italian Weeks 2020” fair showcasing 1,600 products from across the sun-drenched South European country.

Gourmets get to celebrate 152 years of the friendship between Thailand and Italy by tucking into delicacies including pastas from Di Martino, Dolce & Gabbana and Rustichella, Ferrarini ham, Il Boschetto virgin olive oil, and Venchi chocolate until September 22.

Laid on by the Italian Trade Agency (ITA) and endorsed by the ambassador, the feast is being served at 11 Central Food Hall branches – Chidlom, CentralWorld, Bangna, Eastville, The Crystal, Chiang Mai, Pattaya Beach, Phuket Festival, Phuket Floresta, Phuket Patong, and Porto de Phuket, and via Tops online.

“This agreement with Central Retail is considered as a significant part as we have our mutual goals to promote, increase, and enhance the made-in-Italy products and services in the local Thai market,” gushed Giuseppe Lamacchia, ITA director at the Italian Embassy. “Obviously, it is a new commercial strategy which supports business in both physical and online stores for Thai consumers.”

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Thailand Street Food Today

Sep 10. 2020

By Special to The Nation

“Part of the charms of travelling in Thailand comes from our street food.” Yuthasak Supasorn, Governor of the Tourism Authority of Thailand, had this to say about Thai street food that is gaining popularity once again after the COVID-19 pandemic has been contained.

Yuthasak Supasorn, Governor of the Tourism Authority of Thailand (TAT)

The Train Night Market in Srinakarin is an example of a hotspot for street food. It takes up a huge area in the eastern suburbs of Bangkok. This is where a community of food lovers meet. There are so many stalls selling plenty of food for you to buy and taste. Enjoy your choices while wandering around or find a seat to eat your street food treats. There are over 100 stalls arranged in neat rows. The atmosphere is back to being vibrant once again, as Thais have gotten accustomed to the new normal way of life. “We have been able to control and manage the spread of COVID-19 because Thais have been cooperative – we physically distance ourselves and sit some distance apart. Everyone is seen wearing masks which prevents the transmission of the virus among shop owners as well as customers,” the Governor says.

One Sunday evening in August, the Governor of the Tourism Authority of Thailand visited the street food market himself. He personally tried the famous egg noodles, basil fried rice served in a tray, beef steak, and decadent pandan bun. Everything looked so scrumptious that Khun Yuthasak couldn’t hold back spending quite a bit of money.

“This is considered little money spent, especially when considering the taste of the food and the fun experience involved. If you went and had a beef steak at a restaurant, or if you dined at a Michelin star restaurant, it would cost so much more. These days you also get street food being awarded Michelin Stars. Currently all food markets are open as usual.”

Thailand is home to many street food places with the famous Michelin Star symbols. Really famous ones include Jay Fai, Wattana Beef Noodles and Koti Pah Tong Koh in Chinatown. So many people around the world want to visit Thailand, especially to savour all the delicious Thai food. Apart from Michelin Stars, we also have Bib Gourmand – the symbol given to restaurants serving quality food at a reasonable price. You can browse through the list of places with this symbol on the website https://guide.michelin.com/th/th/restaurants/bib-gourmand

 Even during the lockdown period, street food locations couldn’t open shop. Many owners quickly adapted to the situation and offered delivery services sending food right to the customers’ doorsteps. Delivery services became hugely popular. Definitely an example of turning a crisis into an opportunity! CNN placed Bangkok, the capital of Thailand, on the list of the 23 top cities with the best street food in the world. Thais are very proud, and we must agree that our cuisine is very tasty and deserves to be on the list. Some foreign tourists visit Thailand, especially to savour all the street food eats and treats. Street food is part of our food culture, and it also reflects the current travel and tourism atmosphere in the country.

“Do come and explore street food,” invites the Governor of the TAT before he puts on his mask, stands up, and disappears towards the food stalls to look around for more eats.

We quickly follow suit because we also set our eyes on certain delectable dishes.

Are you ready to venture out to try street food during these new normal times?

Let’s quickly catch up with the Governor of the Tourism Authority of Thailand to get another look at all the delicious delights! https://www.youtube.com/embed/vow8l2AHohw?rel=0

Or more information at https://www.facebook.com/tatnews.org