BKK Pop Up Dinnerdebuts on November 7 with Chef Mod Bunyaluck, a rising young chef with a background in architecture and design. While the date is known, the location won’t be released until two days before the event, adding an element of suspense to the fine dining olio.
Chef Bunyaluck’s four-course dinner presents a conceptual tour of Thailand’s culinary heritage—including its distinct regional techniques and ingredients—influenced by the flavours she experienced during her travels abroad.
The meal starts with a salmon miang kham, the hardy Norwegian-style fish wrapped in wild betel leaves with shrimp. An entrée of organic watermelon topped with caviar and snakehead fish jerky leads into a main of kurobuta pork burger topped with tiger prawns and a homemade tom yam sauce. Dessert is a prosecco jelly paired with southern Thai fruit.
The dinner costs B1500 (B1350 if booked by October 31) and includes a complimentary glass of wine or beer.
All food and festivities aside, this event, the first of what is planned to be a series of pop-up dinners, presents a stage for an up-and-coming Thai chef to share her goods with a discerning crowd. And, for diners, it’s an exciting opportunity to experience unknown flavours and styles while eagerly anticipating the location to be revealed.