Charity Events in Bangkok

Charity Events in Bangkok

Francesco Lenzi with Lenzi Tuscan Kitchen took part to one of the best Charity Events in Bangkok

together with some of Bangkok’s most talented chefs who has each presented a dish from their childhood.

TIGER PRAWN & PANCETTA RAVIOLI, LENZI’S FARM BLOOD HAM, AOP SAUCE AND TEMPURA SAGE
by Francesco Lenzi, Lenzi Tuscan Kitchen

It was so nice to see working together in the same kitchen at Issaya Siamese Club such talented Chefs – all of them Michelin Awarded – as those invited for the event, all united for the good cause of raising funds for the Child’s Dream Foundation, a Chiang Mai-based charity helping underprivileged children and youth in northern Thailand.

Some of the Starred Chefs chilling out after the dinner


PARTICIPATING CHEFS INCLUDE:
Ian Pongtawat Chalermkittichai, MasterChef Thailand – มาสเตอร์เชฟ ประเทศไทย and Issaya Siamese Club [The Michelin Plate]

Arnaud Dunand Sauthier, Le Normandie at Mandarin Oriental, Bangkok
[Two Michelin Stars]

David Thompson & Prin Polsuk, Nahm
[One Michelin Star]

Francesco Lenzi , Lenzi Tuscan Kitchen
[The Michelin Plate]

Dan Bark, Upstairs Mikkeller Bangkok
[One Michelin Star]

Andrew Martin, Issaya Siamese Club
[The Michelin Plate]

Sujira ‘Aom’ Pongmorn, Saawaan
[One Michelin Star]

Papier Arisara Chongphanitkul, Saawaan
[Two Michelin Stars]







AUCTION

A fundraising auction has been hold during the dinner. Each guest
has found a brochure at their seat outlining the items on offer, their
value and starting price. An MC conducted the auction. It has been very funny and big value on the proposed awards:

  • One week stay at a 5-star luxury resort in The Maldives
  • Rare vines signed by the wine maker courtesy of IQ Wine
  • Business class tickets to Paris with Turkish Airlines and a lunch at
    L’Arpege
  • Wolf outdoor BBQ
  • Riedel wine decanter
  • 3 nights’ stay at Six Senses Koh Yao Noi • 3 night’s stay at Soneva Kiri, Koh Kood
  • Fine whiskey

Lenzi’s Team in action

Some of the dishes presented

MAPLE SYRUP SMOKED AND CURED SALMON WITH AVOCADO, RADISH, AND TSUYU SAUCE
by Andrew Martin, Issaya Siamese Club
PANANG PORK BELLY WITH CHARCOAL THAI EGGPLANT, AND
ORGANIC QUAIL EGG AND JASMINE RICE
by Sujira ‘Aom’ Pongmorn, Saawaan
SALAD OF CURED SCALLOPS WITH LEMONGRASS
by David Thompson & Prin Polsuk, Nahm
KING CRAB, COCONUT PURÉE, CALAMANSI, CUCUMBER PICKLES, AND CUCUMBER ICE
by Dan Bark, Upstairs at Mikkeller
ROASTED CHALLANS DUCK, LOVAGE, BEETROOT, AND SEAWEED
by Arnaud Dunand Sauthier, Le Normandie

Thanks to everyone for the nice night,

we really loved it!



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