To celebrate its 20th anniversary, Gourmet & Cuisine magazine is holding the "Gourmet Foodie Fest #4" at the Promotion Hall, 1st floor of CentralFestival EastVille, Praditmanutham Road, from Wednesday to Sunday, from 10am to 8pm.
Held under the theme "Treasure Of Nature", this year's edition will bring a selection of more than 60 famous food shops and restaurants to please palates with delicious dishes made from natural and fresh ingredients.
This is also a rare opportunity to enjoy many special dishes featuring premium seafood direct from Alaska at affordable prices.
Among the recommended dishes will be salmon tortillas and sole fish burgers by Akara Hotel Bangkok; grilled sea bass in spicy sauce with herbs and pollock fish in salsa sauce by Vista Hotel Pattaya; and signature dishes by Good Thingz Happen Cafe -- salmon burgers, rice with stir-fried sole fish in mushroom sauce, and grilled salmon salad.
Expect to try "frozen" barbecue shrimp by Please Frozen & Grill; a variety of Japanese dishes by Kin To Go; as well as healthy drinks, smoothies, cold pressed juices and cocktails by PAAK.
Chef Pond will have a booth and conduct a cooking show. photos courtesy of Gourmet & Cuisine
Also joining the festival will be well-established eateries owned by celebrities. They include Le Du, a one Michelin star restaurant; Baan that is listed in the Michelin Guide Bangkok; and Mayrai Bar -- all owned by chef Ton-Thitid Tassanakajohn; and Pao's Kitchen offering baking recipes by food guru Nutchanand Osathanond.
The highlight will be a series of cooking shows. Chef Pond-Sahadol Tantrapim, owner of I Am Curry restaurant, will demonstrate how to cook curry rice with fish from Alaska on Wednesday at 2pm; and a chef from Vista Hotel Pattaya will prepare salmon steak in black olive oil with fettuccine in pesto sauce on Oct 31, also at 2pm.
The last day will see more chefs showing how to cook seared Pacific ocean perch with ocean sauce at 1pm and sole fish in coconut soup at 4pm.
Every 200 baht paid via SCB QR code at the festival will entitle diners to a souvenir (limited to 100 pieces a day).
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