Thailand doesn’t have one way of eating, and that is precisely what makes its food culture so fascinating. From the herbal, gentle heat of the north to the bright, fiery flavours of Isan, the balanced cooking of the centre and the bold sourness of the south, every region brings its own personality to the table.
For Sìi Phâak, Chef Rungtiwa Solre takes diners on a culinary journey through all four. Having grown up tasting her way across Thailand, from her mother’s kitchen to summers spent with her grandmother in the south, she brings a deeply personal understanding of the country’s regional cooking to InAzia.
The journey begins in the north, with Chiang Mai’s Nam Prik Ong, a tomato-rich chilli relish made for scooping up crisp vegetables, alongside Kai Pam, a fragrant chicken preparation from Lampang. From there, the flavours turn up the volume in Isan, with Larb with Eggplant, where lime, chilli, herbs and toasted rice come together, and Mok Kai, eggs steamed in banana leaf until all that flavour stays tucked inside the parcel.
Next comes the central region, with Nam Ya Phak, a vegetable curry rooted in Bangkok’s food culture. The final stop is the south, where Kang Som Tai brings the sharp, sour and unapologetically fiery character of southern Thai cooking to the table.
Four regions, four distinct personalities, and one delicious way to travel through Thailand without leaving Bengaluru.
Venue: InAzia, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center
Dates: 10th – 16th October
Time: 6:30 PM – 11:00 PM
Dining and Cooking