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AWG culinary tours build bridges and open doors to other gastronomic worlds, AWG trips go to where the good food and culinary culture is, from Asia to anywhere in Europe and to America where we offer the best restaurants and tips for gastronomy lovers

Bangkok - May 2008

A group of 14 top Spanish chefs spent 9 days in the city of angels, aka, Bangkok in May 2008.

With Chef Ian Kittichai, Thailand’s most famous chef, with restaurants in New York, Barcelona and Hong Kong, as our guide and expert, he took us to visit the Thaifex, the incredible "Chatajak" market and many more places where our group of travelers could get to know and taste many types of fruits and vegetables never seen by them before. Lots of great aromas and spectacular flavors.

The cooking classes were organized in the Suan Dusit University campus. An exclusive program was designed for the AWG group with professor, Chef Krabkeow, a veteran and an authority in Royal Thai cuisine as well as all different regional Thai cookery.
During 3 days she prepared a repertoire of many typical dishes and demonstrated step by step how to prepare and tricks of the trade, and more often then not with ingredients that we had never used before!

During this visit to this land of smiles, AWG organized the 2nd edition of “The Art of new Spanish Cuisine”. A smashing success, the Cyan restaurant in the Metropolitan Hotel had a full house and among the guests were the Spanish Ambassador to Thailand and the commercial attaché from Thai Embassy in Madrid, and lots of press. The guests loved the very creative and fun Spanish menu starting with hand-sliced iberico ham, a “Thai taxi” gazpacho, Canelones stuffed with typical ‘butifarra negra’, coca with pisto, fried fish and esqueixada’s marshmallow, a hot terrine made with different pork cuts and an almost-too-beautiful-to eat dessert, a chocolate flowerpot with Thai orchids.

For more information about this trip or “the Art of new Spanish Cuisine” event, please contact AWG at info@abstoss.net, find the press kit of this event in the pdf attachment below.

Annette Abstoss
Abstoss World Gastronomy

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