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Dusit Borderless Dining
Dusit Borderless Dining

Bangkok - Dusit International together with one of Thailand’s leading food experts, Chef McDang (ML Sirichalerm Svasti), presented an exclusive dining experience “Dusit Borderless Dining” through his book of inspired cookery, The Principles of Thai Cookery. The venue was hosted by the internationally acclaimed artist Mr Christian Develter and studio partner, Mr Peter Smits at the WARP Studio 54 on 28 March 2011.


“As a company we are very proud of Dusit’s many culinary achievements and our legacy of always creating things that have never been done before, and the Dusit Borderless Dining concept is one that we will be introducing in many of our destinations from Manila, to New Delhi to Dubai, Cairo and beyond. Chef McDang was the perfect inspiration to bring this new concept to life, with his understanding of Thai cuisine and how it is fast developing and recreating itself with today’s modern world – pushing the boundaries and becoming borderless. “The WARP Studio 54 event is only the beginning of a future series of dinner events by artistic chefs and hosted and partnered with creative and passionate artists in unlikely locations by Dusit Borderless Dining. The next event in July will be an exclusive repeat event by Chef McDang taking place on a luxury designer boat in the Andaman Sea and hosted by Dusit Thani Laguna Phuket,” said Ms Elena Broms, Corporate Director of Food & Beverage, Dusit International.


Surrounded by a stunning art collection of Christian Develter, the special guests including Dusit International’s Chief Executive Officer, Mr Chanin Donavanik, HE Ambassador Johannes Peterlik of Austria,Prince Haik-Georg Zarian and an exclusive group of aficionados, enjoyed an interactive dining experience with master chef presenting a specially created five-course menu under the concept “A Culinary Journey through the Kingdom of Siam” with signature dishes on the menu.


Among these are specialty Thai favourites like pan seared prawns with nam plan wan glace for appetiser, pomelo salad in betelnut leaf cup and watermelon with crispy smoked dry fish flakes dressing for salad and tastefully tantalising tamarind sorbet for a palate cleanser. The main course courtesy of Monsoon Valley Cuvee de Siam Rouge, Hua Hin Hills, companises of green curry osso bucco with black rice. To complete the dining course, there were three delicacies for dessert, like sankaya and pumkin cream brulee, orange segments in caramel syrub, and banana pudding with chocolate sauce.


The one-of-a-kind dining event was organised in association with Siam Winery, Boon Rawd Trading, with exclusively designed tables by P. Tendercool, and Sodexo who took up the challenge of building a pop-up kitchen specially for this occasion. The event was supported by a highly trained and engaging Dusit Princess Srinakarin, Bangkok team bringing together a truly memorable and successful event.