Wellness day
Festival
Asian OrganicGourmet
sustainable
agriculture
Chef Bo
strawberry
local
fresh
137 Pillars
Chef Jib beetroot
asparagus
healthy
fruits
Farmer Market
garden
lettuce
Meditation
vegetables
cabbage
onion
Guest chefs
cabbage
beetroot
Chef Dylan
carrot
Organic Gala Dinner
natural
137 PILLARS HOUSE
CELEBRATES 3RD ASIAN
ORGANIC GOURMET FESTIVAL
Heritage and holistic are cornerstones of 137 Pillars Hotels
and Resorts. Building on this, 137 Pillars House embarks
on the 3rd Asian Organic Gourmet Festival to celebrate
and showcase the finest in wholesome, organic ingredients
and cuisine locally sourced and lovingly prepared by
talented Thai chefs.
Over 3 days, Friday 10 March – Sunday 12 March, guests
and visitors can embark on a gourmet culinary journey
which also includes holistic wellness components and
organic spa cuisine.
Fund Raiser for Charity
A variety of travel experience and
unique prizes will be available during
the month of March, from which
proceeds will be donated to Warmheart
Foundation, a grassroots organization
for sustainable farming, to aid their
efforts to eliminate harmful burning of
crops
by
providing
farmers
an
environmentally kind, affordable and
soil enriching, alternative.
DAY 1
Friday 10th March
At Rajapruek Royal Project
And Organic Monkey Farm
8:30 am to 3:00 pm
ORGANIC
FARM TRIP
&
FARM TO
TABLE
LUNCH
Chef Black and Chef Mam will
accompany participants on a tour
to visit the renowned Rajapruek
Royal Project facility where guests
will learn first-hand about the
principals of organic practices, the
criteria for certification and the
growing cycle of the farms
produce as well as touring the
factory before proceeding to the
Organic Monkey Farm. Here farm
to table cuisine will take on true
meaning when produce picked by
participants will be used by Chef
Black, Owner of Blackitch Artisan
Kitchen and Chef Mam, Executive
Sous Chef from 137 Pillars House,
to create an al fresco lunch at the
Monkey Farm.
THB 2,800 per person
Inclusive wine pairing during
lunch
*Price is subject to 10% service charge
and
7% value
added
tax.
th , 2017
March
10th
to 12
137 PILLARS HOUSE CHIANG MAI
DAY 1
Friday 10th March
ORGANIC
GALA
DINNER
“DINE IN
THE DARK”
At Palette Restaurant
6:30 pm to 9:30 pm
The day will culminate with predinner cocktails at the Parlour at
137 Pillars House, followed by a
unique Dining in the Dark
experience at Palette Restaurant,
prepared by Chef Chapornpat
(Jib), Executive Chef at the Relais
& Chateaux’s Wanakarn Beach
Resort and Spa .
THB 2,500 per person
Inclusive of pre-dinner cocktail
and wine pairing during dinner
*Price is subject to 10% service charge
and 7% value added tax.
March 10th to 12th , 2017
137 PILLARS HOUSE CHIANG MAI
AMUSE BOUCHE
Cream Cheese with Sea Bass
Assorted Thai Herbs mixed with Steamed Sea Bass on Crispy
Pumpkin and Penny Leaf
ENTRÉE
Three Stars From The Ocean
Variety of Fresh Tuna Tartar, Crab Meat Mayon and Grilled
Shrimp with Pomelo Salad served with
Asparagus , Baby Carrot, Baby Beet Root, White truffle oil
Seasonal Micro-green and Cinnamon Smoked
SOUP
Southern Herbs Soup
Clear Soup with Assorted Thai Herbs White Prawn , Sea bass,
Pumpkin ,Baby Corn, Ribbed Gourd
Basilic Balsam and Milk Form
ORGANIC
GALA
DINNER
MENU
“DINE IN
THE DARK”
At Palette Restaurant
6:30 pm to 9:30 pm
BETWEEN COURSE
Chilled Water Melon
served with Mango Puree and Crab Meat
SALAD
Spicy Beef Strip-Loin Salad
Marinated Grilled Strip-Loin with Assorted Thai Herbs ,Fresh
Grape and Mint Leaves
SORBET
Roselle Sorbet
MAIN COURSE
Steamed Sea Bass
Steamed Sea Bass with Thai Herbs Wrapped in Laing Leaves
served with Fennel Puree,
Baby Bok Choy, White Asparagus ,Salmon Roe
Seasonal Micro green ,Sauté Seasonal Mushroom
and Red Curry Sauce
DESSERT
Lemon Honey Millefeuille
Homemade Crispy Puff Pastry Layered with Honey mousse and
Lemon cream accompanied with
Fresh Meringue ,Fresh Berries and Vanilla Ice cream
DAY 2
Saturday 11th March
At 137 Pillars House
8:30 am to 5:30 pm
ORGANIC
FARMER
MARKET
WELLNESS
DAY
ORGANIC
SPA
CUISINE
The
second
day’s
programme
includes an organic farmer’s market
at the hotel, holistic wellness
components and an organic spa
cuisine demonstration
Organic Farmer’s Market from
10:00 am to 5:00 pm, Free entry
Wellness day from 8:30 am to 5:30
pm.
Inclusive of healthy drinks
Lunch:
Organic
Spa
cuisine
cooking demonstration by Chef
Jib from 11:30 am to 1:30 pm.
THB 2,500 per person
*Price is subject to 10% service charge
and
7% value
added
tax.
th , 2017
March
10th
to 12
137 PILLARS HOUSE CHIANG MAI
DAY 2
Saturday 11th March
At 137 Pillars House
8:30 am to 5:30 pm
ORGANIC
FARMER
MARKET
8:30 am – 9:00 am
Talk : The 7 pillars of wellness – Roger Moore
How to create balance and improve your overall
wellbeing with a few simple lifestyle changes
9:10 am – 10:00 am
Yoga for all
A session for everyone, whether a beginner,
intermediate or advanced level
YOGA &
WELLNESS
SESSION
10:00 am - 10.15 am
Refreshments
Schedule free 30 mins wellness consultation
with Roger Moore or Tim Stoneman
ORGANIC
SPA
CUISINE
1:30pm – 2:20 pm
Hypnotherapy & “cutting the ties that bind”
- Tim Stoneman
Explanation and technique demonstration on
how certain negative habits and thoughts can be
eradicated
by
Hypnotherapy
plus
self
affirmations and self analysis and letting go
11:30 am to 1:30 pm
Organic Spa Cuisine cooking demonstration
and lunch by Chef Jib
2.30pm - 3.30pm.
Tai Chi, Qi Gong and Meditation - Tim
Stoneman
Ancient Asian Art of wellbeing thru gentle
rhythmic movements, standing ,sitting and lying
down, with awareness of breathe to revitalize,
calm the mind and improve energy flow by these
3 different ancient Asian art forms.
March 10th to 12th , 2017
3:30 pm - 5.30pm Free Consultations
137 PILLARS HOUSE CHIANG MAI
DAY 2
Saturday 11th March
ORGANIC
GALA
DINNER
“SIAMESE
AUTHENTIC
CUISINE”
At The Dining Room
6:30 pm to 9:30 pm
In the evening an elegant cocktail
reception will precede a
sumptuous Siamese authentic
cuisine themed dinner featuring
husband and wife team Guest
Chefs Bo and Dylan from Bolan
Thai Cuisine.
THB 2,800 per person
Inclusive of pre-dinner cocktail
and wine pairing during dinner
*Price is subject to 10% service charge
and 7% value added tax.
March 10th to 12th , 2017
137 PILLARS HOUSE CHIANG MAI
THREE AMUSE BOUCHE;
Chicken golea, Pickled Mussel, Kanom jeen nam
phrik

Salad of Bo-Lan cured fish with pickled garlic.

ORGANIC
GALA
DINNER
MENU
Northern Style Beef Shank Curry with traditional
accompaniment

Young Jackfruit relish with Pork cracking and
assorted greens.

Fishman soup with assorted seafood
“SIAMESE
AUTHENTIC
CUISINE”

Stir-fried Pork tender with organic shrimp paste

Grilled Maquem marinated organic chicken.
At The Dining Room
6:30 pm to 9:30 pm

Grilled bio-diversified banana ice-cream with
crunchy rice cake and more
DAY 3
Sunday 12th March
ORGANIC
FARMERS
MARKET
MASTER
ORGANIC
CHEFS
CHALLENGE
At 137 Pillars House
10:00 am to 5:00 pm
The farmer’s market continues
and Chefs Dylan, Bo and Jib will
compete in the inaugural Master
Organic Chefs Challenge lunch
menu.
Organic Farmer’s Market from
10:00 am to 05:00 pm, Free entry
Lunch: Master Organic Chefs
Challenge
THB 990 per person
*Price is subject to 10% service charge
and 7% value added tax.
March 10th to 12th , 2017
137 PILLARS HOUSE CHIANG MAI
DAY 3
Sunday 12th March
ORGANIC
GALA
DINNER
“GLOBAL
CUISINE
WITH
AN ASIAN
TWIST”
At The Lawn
6:30 pm to 9:30 pm
Following pre-dinner cocktails, the
final dinner of the festival will be
unforgettable experience by
Chef Paitoon Surawongpaiboon,
Executive
Chef
at
Anantara
Golden Triangle Resort and Spa.
THB 2,500 per person
Inclusive of pre-dinner cocktail
and wine pairing during dinner
*Price is subject to 10% service charge
and 7% value added tax.
March 10th to 12th , 2017
137 PILLARS HOUSE CHIANG MAI
AMUSE BOUCHE
Crab Meat & “King Bhumipol” royal project
avocado tian with basil scent organic strawberry
coulis and tea seed oil
SOMETHING TO START
‘Entenbrust’ cannellini bean and wild rocket
ORGANIC
GALA
DINNER
MENU
“GLOBAL
CUISINE
WITH AN
ASIAN
TWIST”
At The Lawn
6:30 pm to 9:30 pm
LIQUID
Honey melon & tomatoes Gazpacho and seared
Royal project trout
SALAD
Crunchy organic green with pepper crushed tuna
KICK IT OFF
“Doi Tung” Macadamia and basil pesto Tagliatelle
with US pearl scallop
COOL IT DOWN
Phulae pineapple & basil Granita
MAIN ELEMENT
Brown sugar cured “Hakata” Wagyu tenderloin on
green asparagus, beef tomato, truffle scent and red
wine balsamic jus
FINAL SWEET
Bitter warmest chocolate with vanilla bean Ice
cream
Participating Chefs
CHEF
LAKANA
SUAKEAW
“MAM”
Chef Mam is the Executive Sous Chef at 137
Pillars House. She loves to eat Thai food but
prefers to cook western cuisine. Her passion for
food and cooking came from her Grandfather
who was a goldsmith by trade but defacto
Chinese chef in his Thai community during all
the Chinese holidays and for weddings and
other special celebrations.
K. Mam’s cooking journey started in Le
Meridien, Baan Taling Ngam and was honed
with Six Senses in Hua Hin, Gili Lankanfushi,
Maldives followed by Dusit Maldives before she
joined 137 Pillars House Chiang Mai . She is
greatly influenced by European and Australian
chefs who inspired her to focus on fresh, season
ingredients prepared in with a Mediterranean
influence.
CHEF
PHANUPHON
BULSUWAN
“BLACK”
Event
Farm to table lunch
Date
Friday March 10th ,2017
Time
8:30am to 3:00pm
Price
2,800
*Price is subject to 10% service charge and 7% value added tax.
Prior to opening Blackitch Artisan Kitchen,
his humble kitchen in Chiang Mai, Chef
Black was a civil engineer.
Personable,
modest and gifted, his love and passion for
cuisine led him to become a professional
Chef and to develop his Chef’s table concept,
featuring a menu in which each dish is
personalized for the individual customer,
using the freshest local ingredients available.
He specializes in contemporary cuisine with
a Japanese flair and has won several
culinary awards in Asia.
Participating Chefs
CHEF
CHAPORNPAT
DAPACHUTISAN
“JIB”
Event
Organic Gala Dinner “Dine in the dark”
Date
Friday March 10th ,2017
Time
6:30pm to 9:30pm
Price
2,500
Event
Organic Spa Cuisine Lunch
Date
Saturday March 11th ,2017
Time
11:30am to 3:00pm
Price
2,500
*Price is subject to 10% service charge and 7% value added tax.
A very talented lady, Chef Jib
has strong culinary credentials
having
worked
with
the
Mandarin Oriental group both in
Bangkok and London. Last year
she trained with Chef Philippe
Vetele, at the 2 Michelin Star
Restaurant in Anne De Bretagne
Hotel, Relais & Chateaux Hotel
in France. Chef Jib has also
been a private chef for the
German Embassy in Bangkok
and is currently executive chef
at the Relais & Chateaux’s
Wanakarn Beach Resort and
Spa in Phang-Na, near Phuket.
Participating Chefs
CHEF
DUANGPORN
SONGVISAVA
“BO”
&
CHEF DYLAN
JONES
Event
Organic Gala Dinner “Siamese
Authentic Cuisine”
Date
Saturday March 11th ,2017
Time
8:30am to 3:00pm
Price
2,800
*Price is subject to 10% service charge and 7% value added tax.
Chef Dylan discovered his love for Asian
flavours
while
completing
his
apprenticeship in Melbourne; the food
centre of Australia.
He travelled
throughout Thailand before moving to
London to work at the renowned Nahm
restaurant, with Chef David Thompson
where he began to discover and cement
his love for Thai cuisine.
Chef Bo always had a passion and desire
to create exceptional Thai food which
has only amplified since opening Bo.lan
with Dylan in 2009. She completed her
Masters in Gastronomy in Adelaide,
before returning to Bangkok to pursue
her career in the kitchen. She first joined
the team at Cy’an, in the Metropolitan
Hotel, before moving to London to work
at Nahm where she met Dylan. On
leaving London they felt the time was
ripe to open a truly remarkable Thai
restaurant in her mother country.
Since opening Bo.lan, Bo has constantly
been campaigning to raise awareness of
important issues regarding Thai food
and food security, whether through
teaching
at several leading
Thai
universities or on her weekly television
show Eat Am Are (Thai PBS) which she
now co-hosts with Dylan. Bo was
presented with the inaugural award for
Asia’s Best Female Chef, as part of The
50 Best Restaurants in Asia Awards in
2013. From early on, the pair received
rave reviews from local and international
press.
Participating Chefs
CHEF PAITOON
SURAWONGPAIBOON
“PAI”
Event
Organic Gala Dinner “Global Cuisine with an
Asian Twist”
Date
Sunday March 12th ,2017
Time
6:30pm to 9:30pm
Price
2,500
*Price is subject to 10% service charge and 7% value added tax.
Chef Paitoon’s career spans 24 years
of extensive experience in Asia Pacific
and Europe during which he has won
several awards. While working at the
Astoria Hotel in Lucerne, Switzerland
he used his free time to master Italian
cuisine.
After four years in the
Maldives with Anantara, overseeing
eight restaurants serving a variety of
international cuisine, he returned to
Thailand as Executive Chef at
Anantara Golden Triangle Resort and
Spa.
He is also a travelling food
consultant within Anantara, assisting
hotels both within Thailand and
globally on providing the best Thai
culinary experience possible.
Wellness Consultant
ROGER
MOORE
A world renowned therapist to many
regular celebrity clientelle, Roger has
been featured in spa and health related
magazines and TV health programmes.
Originally from the United Kingdom, he
has travelled and studied extensively
throughout the United States, Europe
and Asia over the last 20 years. his
qualifications and experience range from
the western medical and scientific
approach to health, to the Eastern
“Shamanic’ esoteric spiritual approach
to well-being and happiness.
TIM
STONEMAN
Also originally from the United Kingdom,
Tim has lived abroad for much of his life,
with most of the last four years in South
East Asia. He is a hypnotherapist and
energy healer and uses his skills to help
people with well-being issues, stress
management and to make positive life
changes through a variety of techniques
including
Reiki,
meditation
and
hypnotherapy.
Programme Agenda
DAY 1 – Friday 10th March 2017
8.30
9.15 – 10.30
10.30
11.00 – 12.00
12.00 – 3.00
18.30 – 19.00
19.00 – 21.30
Depart from 137 Pillars House to Rajapruek Royal Project by hotel van
Visit Rajapruek Royal project factory
Depart to Monkey Farm, located in Doi Saket District
Organic Farm Tour by Khun Tor, owner of Monkey farm
Farm to Table Lunch by Chef Black & Chef Mam
Return to 137 Pillars House
Cocktails Reception at Parlour
Dine in the Dark by Chef Jib at Palette Restaurant
Live piano and opera performance
DAY 2 – Saturday 11th March 2017
8:30 – 9:00
9:10 – 10:00
10:00 – 10:15
10.00 – 17.00
11:30 am to 1:30 pm
1:30pm – 2:20 pm
2.30pm - 3.30pm.
3:30 pm - 5.30pm
18.30 – 19.00
19.00 – 21.30
The 7 pillars of wellness talk by Roger Moore
Yoga for all
Refreshments
Organic Farmer Market at Hotel Entrance
Organic Spa Cuisine cooking demonstration and Lunch by Chef Jib
at Show Kitchen
Hypnotherapy & “cutting the ties that bind” - Tim Stoneman
Tai Chi, Qi Gong and Meditation - Tim Stoneman
Free Consultations
Cocktail reception in front of The Dining Room
Siamese Authentic Cuisine themed dinner by Chef Bo & Chef Dylan
at the Dining Room
DAY 3 – Sunday 12th March 2017
10.00 – 17.00
10.30 – 14.00
14.00 – 15.30
18.30 – 19.00
19.00 – 21.30
Organic Farmer Market at Hotel Entrance
Organic Master Chef Challenge – organic cuisine lunch competition
by 3 guest chefs
Award presentation to partners and guest chefs
Cocktails reception at The Deck
Global Cuisine with an Asian Twist themed dinner by Chef Paitoon
at 137 Pillars House lawn
MARKET PLACE
SUPPORTED BY
PRIZES
For more information, menus and reservations, please contact
Tel: +66 53 247 788 Email: [email protected]
137 PILLARS HOUSE CHIANG MAI
2 SOI 1 NAWATGATE ROAD, TAMBON WATGATE, AMPHUR MUANG, CHIANG MAI 50000 THAILAND
WWW.137PILLARSCHIANGMAI.COM