Hua Hin's famous wellness destination Chiva-Som shows its commitment to sustainability with mangrove planting and a fundraising gala for its mangrove preservation project to celebrate the International Day for the Conservation of the Mangrove Ecosystem.
On July 26, the world celebrates the International Day for the Conservation of the Mangrove Ecosystem. The day was designated by UNESCO in 2015 to raise awareness about mangrove ecosystems, and to promote solutions for their conservation, sustainable management and utility.
Why do mangroves deserve a day, you ask? They play a vital role in protecting the coastal ecosystems by being barriers to erosion and flooding, filtering water and providing shelter to a diverse array of marine life. In the past half-century, however, they have diminished rapidly worldwide due to coastal development and altered land use.
Throughout 30 years, Chiva-Som’s commitment to sustainability has thrived and covered various aspects from the guest wellness journey, daily operations to outreach to local communities. The last of which materialises in its mangrove project Krailart Niwate, which is also Hua Hin’s only mangrove ecosystem. Since 2007, over 11,000 mangrove trees have been planted there and a 1km elevated boardwalk allows visitors to explore the reserve.
Chefs Dan Bark and Sinchai Srivipa.
In conjunction with its recently launched Friends of Chiva-Som campaign, guests can join a mangrove planting led by Friends of Chiva-Som Thai actress Suquan Bulakul and chef Dan Bark of Cadence on July 26. That same evening, Bark will collaborate with Chiva-Som executive chef Sinchai Srivipa to serve an eight-course tasting menu based on the wellness cuisine at Taste Of Siam restaurant, which sits next to the beach.
Highlight dishes include an amuse-bouche of kingfish and caviar, root and truffle, tender Australian beef with kimchi and miso, grouper and a unique savoury-sweet dessert inspired by the Thai dish miang kham. Most of the dishes will feature fresh, organic produce sourced from Chiva-Som’s gardens, too.
Both chefs have more than their fair share of culinary credentials. Chef Bark, previously worked in two and three Michelin-starred restaurants in Chicago for more than 15 years, before running his own Michelin-starred restaurant, Cadence By Dan Bark where he serves "progressive American" delights. Chef Sinchai began his three-decade culinary career with a scholarship from the Royal Orchid Sheraton Hotel before working in Australia, Singapore and the UK, mastering different cuisines. He joined Chiva-Som in 2009, with a short secondment to Jordan for two years as the personal chef of the royal Hashemite family.
Tickets for the gala are priced at B9,000 nett per person and B10,000 with wine pairing. All proceeds after expenses will go to the Krailart Niwate mangrove preservation project. If guests wish to stay overnight at Chiva-Som Hua Hin can book a two-night wellness getaway with personalised programmes for fitness, weight management, immune resilience, stress release and spa relaxation for the price of B16,575++ per person per night.
Call 032-536-536, email reservations@chivasom.com or Line @chivasom.
