{"id":4702,"date":"2025-08-27T19:30:35","date_gmt":"2025-08-27T12:30:35","guid":{"rendered":"https:\/\/worldconnext.com\/?p=4702"},"modified":"2025-08-27T21:06:19","modified_gmt":"2025-08-27T14:06:19","slug":"2025-edition-four-hands-culinary-experience-michelin-starred-mastery-meets-thai-innovation","status":"publish","type":"post","link":"http:\/\/worldconnext.com\/?p=4702","title":{"rendered":"2025 Edition Four Hands Culinary Experience: Michelin-Starred Mastery Meets Thai Innovation"},"content":{"rendered":"

Chef Ian Kittichai welcomes acclaimed French Chef Herv\u00e9 Rodriguez for an exclusive September collaboration showcasing premium ingredients and refined techniques<\/strong><\/p>\n

BANGKOK, Thailand \u2013 <\/strong>21<\/strong> August<\/strong> 2025<\/strong> \u2013 Two culinary masters unite this September as Chef Ian Kittichai partners with Michelin-starred French Chef Herv\u00e9 Rodriguez for an exclusive three-night collaboration at Bangkok’s Khum Hom restaurant at M\u00f6venpick BDMS Wellness Resort Bangkok.<\/p>\n

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The collaboration pairs Chef Herv\u00e9\u2019s avant-garde French techniques with Chef Ian’s mastery of traditional Thai flavours, creating dishes that honour both culinary traditions. The collaboration marks the latest chapter in Khum Hom’s ongoing series of exceptional dining experiences throughout the year.<\/p>\n

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Chef Herv\u00e9\u2019 earned his Michelin star within six months of launching his restaurant MaSa in Boulogne-Billancourt, underscoring the mastery of his avant-garde techniques and flavour harmonisation. Originally from France’s Burgundy region, he relocated to Vietnam to explore local flavours and traditions while sharing his expertise with an international clientele. Chef Herv\u00e9\u2019 brings innovative techniques that transform premium ingredients through bold combinations of texture, colour, and flavour.<\/p>\n

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The seven- and nine-course menus showcase a culinary dialogue through dishes such as Chef Herv\u00e9\u2019s Blue Crab with salicorne and tofu marshmallows, paired with Chef Ian’s Raerai Na Kang Kradan\u2014traditional fresh rice vermicelli with flathead lobster served with coconut relish. Further highlights include Chef Ian’s Isan-style grilled duck breast with mulberry jaew and a spicy Thai fruit salad, followed by Chef Herv\u00e9\u2019s Wagyu Beef “Leaf to Leaf \u00e0 La Bourguignonne” with spicy Boulang\u00e8re potatoes millefeuille and coconut. The experience concludes with Chef Herv\u00e9\u2019s signature Chocolate Glenmorangie featuring smoked chocolate mousse, eucalyptus, and whisky ice cream.<\/p>\n

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“Working with Chef Herv\u00e9 allows us to explore how French precision can illuminate the complexity already present in Thai cuisine<\/em>,” explains Chef Ian. “We’re not creating a fusion, we’re creating a dialogue between two culinary philosophies that share a deep respect for ingredients and technique.”<\/em><\/p>\n

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Guests may choose between seven-course and nine-course tasting menus. Wine pairing options are available to complement each course. Dinner service begins at 6.30 pm each evening from 8-10 September 2025.<\/p>\n

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Reservations and Information:<\/em><\/strong><\/p>\n

Phone:<\/strong> +66 2 666 3311 Online: www.khumhomrestaurant.com<\/p>\n

Dates:<\/strong> 8-10 September 2025<\/p>\n

Time:<\/strong> Dinner service from 6.30 pm<\/p>\n

Pricing:<\/strong> 7-course set menu THB 5,200++ per person | 9-course set menu THB 5,800++ per person<\/p>\n

Optional fine wine pairings are available.<\/p>\n

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Accor Plus members receive 20% off this exclusive experience, while ALL Accor Live Limitless members earn dining rewards points.<\/p>\n

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Khum Hom Restaurant is located on the Lobby Level at <\/strong>M\u00f6venpick BDMS Wellness Resort Bangkok.<\/strong><\/p>\n

2 Wireless Road, Lumphini, Pathumwan, Bangkok, 10330
\nCall 02 666 3333 | www.khumhomrestaurant.com<\/a><\/p>\n

Open Everyday
\nOperation Hours: Lunch 12.00 pm \u2013 02.30 pm I Dinner 05.30 pm \u2013 10.30 pm<\/p>\n

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Chef Ian Kittichai w<\/p>\n","protected":false},"author":1,"featured_media":4704,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[210],"tags":[],"class_list":["post-4702","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dining-cafe"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/posts\/4702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/worldconnext.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4702"}],"version-history":[{"count":3,"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/posts\/4702\/revisions"}],"predecessor-version":[{"id":4706,"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/posts\/4702\/revisions\/4706"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/worldconnext.com\/index.php?rest_route=\/wp\/v2\/media\/4704"}],"wp:attachment":[{"href":"http:\/\/worldconnext.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/worldconnext.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4702"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/worldconnext.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}