PHUKET Food Before Waste

Chef’s Table Food Before Waste is another great project that creates new food menus. From leftover ingredients from hotels and supermarkets in Phuket
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Today, 1 in 3 food produced worldwide It is food waste that is thrown away. There was leftover food from the hotel buffet line. Over 30% of supermarkets, thus this project was born.
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By the Sustainable Tourism Development Foundation Supported by the Tourism Authority of Thailand Phuket Tourism Business Association Phuket Chamber of Commerce Southern Thai Hotel Association Phuket Hotel Association and Thai Vietjet Airlines Invite skilled chefs, Chef Korn and Chef Kwang Sinpradit from Five Olives and Marni, Chef Bank, Chef Ice from Samut, and Mixologist Win from SSSh. (Shu) to come together to create a menu. and drinks Through the chef’s storytelling To increase the value of the food to make it appetizing and modern, the event will be held at the House of Tim Baron.
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Starting with the appetizer menu. Leftover cream is butter from Chef Kwang. Butter made from heavy cream that can’t be used when you open the box. Mixed with parsley and rosemary to add flavor to eat with leftover bread from the buffet line in the morning.
The first drink, Not Pina Colada, fermented pineapple peels into kombucha. Then use it to make a cocktail. When you drink it, it tastes like a Pina Colada cocktail that we’re familiar with but without the creaminess. And smell the aroma from the roasted coconut sprinkled on top.
The next dish is called Ms.Peru. Miss Peru is a ceviche that brings Peruvian elements mixed with Phuket. And this dish is made from grouper fish that is marinated in salt and smoked. Then pickle the cucumbers. Using pineapples from Phuket To add even more freshness to this dish.
Kai Ja from Chef Bank, where chicken breast is sous vide for 2 hours until the meat is soft. Paprika yogurt sauce mixed with dill and ketchup Eat with vegetable salad. Add a special flavor to the salad with a drizzle of balsamic.
Next, the second drink, Breakfast, brings tomato juice. Steamed rice that has been fermented like betel nuts. Filter until clear. Use Gin with Oolong Tea Pairing with Chef Bank’s chicken dishes will help adjust the balance of the dish to make it taste better.
The next menu was left with fish beurre blanc from Chef Korn. Silver fish is sous vide for 30 minutes, then deep fried, topped with a sauce made from shellfish and fish bones that have been simmered for 6 hours, vegetable oil and chili peppers. Accompanied with pomelo salad.
The final drink is an espresso martini made from ground coffee grounds and infused to create an aroma. And take the rum to sous vide with toast. It has a soft taste but is alcoholic and easy to drink.
And can’t miss dessert, ice cream from Chef Ice, Samut Restaurant, ice cream made from yogurt and then fried. Crumble made with honey, crispy bacon, chocolate filling, and strawberry sauce. It was a dessert dish that ended the meal perfectly.
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At this event, in addition to eating food created by a new generation of chefs who care about the environment, every ingredient used to decorate the event They can also be picked up and put back to use in order to help each other reduce waste and promote appreciation of the value in using resources.