From Bali & Bangkok

November 1, 2013 / Siam Sally, Ubud

From Bali & Bangkok

Slow Food members and friends discovered the evocative flavors and textures of Thai home-style cooking, and learned from two chefs (from Bali & Bangkok) how to make well-balanced Thai dishes right here in Bali.

We discovered the enticing herbs and aromatics that create the defining notes of Thai cuisine, while seeing their applications & variations for Balinese recipes and your own creations.

During the visit of the acclaimed Chef Theeraporn Pongkun (“Chef Owen”) from Bangkok, Slow Food Bali proudly offered an exciting “learn from the chefs” culinary demonstration and tasting experience.

With an impressive culinary background at many top-rated restaurants in Thailand, Chef Owen is currently the Head Thai Chef at Nam Thai (Badehotel Belvair Scoul-Engadin, Switzerland).  Chef Owen will be accompanied by the talented Chef Nengah, Corporate Chef of Bali Good Food.


  • 5:00 – 5:30pm:   Welcome Drinks (and the start of Happy Hour drinks!)
  • 5:30 – 6:00pm:  Food Education: Identification of  local Thai herbs & aromatics, with a discussion on their respective use in both traditional Thai and Balinese cuisine.  Discussion on the basic techniques to achieve flavor balancing, layering and texturing in Thai recipes (with comparisons to local Balinese applications.)
  • 6:00 – 6:30pm:  Culinary Demonstration of two complete recipes.
  • 6:30 – 8:00pm:  Sumptuous Bali & Bangkok Dinner
  • 8:00pm onwards:  enjoy Slow Food Bali social time. Generate some new ideas and member programs!!!

 Bali & Bangkok Dinner Menu


  • Yam Woon Sen / Glass Noodle Salad (with Mushrooms & Tofu)
  • Goon Ga Beung / Crispy Pancake with Pork & Shrimp


  • Tom Yam Gai Bann / Spicey Chicken Soup, with Kaffir Lime & Lemongrass


  • Phad Ma Kea Yal / Stir-fired Eggplant with Thai Basil
  • Kaeng Kaew Wan Look Chin Pla / Spicy Green Curry, with Fish Balls
  • Gai Phad Med Ma Mung / Stir-fried Chicken, with Cashew Nuts
  • Local Red and White Rice

Finishing / Dessert:

  • Kaffir Lime Panacotta, with Orange & Star Anise Glaze

Most of the fresh produce for this lunch menu was organically grown at the  BGF Farm on the rich volcanic slopes of Kintamini, north of Ubud.


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