Marko HoReCa Thai Food@Marko Rungsit

Thai fusion cooking techniques activities Workshop Marko HoReCa This time, entrepreneurs will have the opportunity to learn the techniques of cooking Thai fusion food, along with techniques for allocating ingredients and cooking times by Chef Job, Ms. Natthinee Plodthong. Thai food experts, the chefs presented Thai dishes that can easily adapt basic menus to add value and make the food different. Makro understands that most restaurant operators do not have time to learn to invent new menus, so they brought good ideas to share with the entrepreneurs who participated in the activity, including techniques for preparing equipment, ingredients and cooking as a guideline for kitchen management. Each menu that is made takes time, but entrepreneurs can learn and apply it to their own restaurants easily. Starting with the first menu, lamb massaman curry with roti, a traditional Thai menu that has been modified to look new and delicious by presenting it as a roti dome, using fragrant roti dough to cover a cup, similar to Western pie. When baked, it will puff up, be crispy and chewy. Eat it with lamb massaman curry to give it a Western feel and add value to this dish. The next dish, spaghetti with creamy tom yum lobster, spicy tom yum spaghetti that is made more spectacular with lobster meat and made richer by stir-frying shrimp fat with various tom yum seasonings to make it an easy-to-eat menu that you can eat continuously without getting tired of it. The final menu, pork steak wrapped in bacon with jaew sauce, is the main dish. The specialty is the sauce, because the chef presents a Thai-Isan style gravy, “Jaew Gravy,” poured over pork tenderloin steak. The pork, which has the least fat, is wrapped in bacon to add more fat and juiciness. It is the most perfect combination.

The atmosphere at the event was warm and friendly as the chefs came down to introduce and provide knowledge to the participants up close. It could be said that they were holding hands and making it. Amidst the fragrant aroma of the new-style Thai food menu, it was interesting, causing people passing by to stop and take a peek. Ms. Purida or Chef Boom, who runs a catering business and one of the participants in the event, said, “Today is my second time participating. I have gained knowledge and good ideas from the chef to expand my own business. In addition to the techniques for applying to various menus, today I also gained knowledge about ingredients, various seasonings, and new ideas from the chef.” Another person who seemed very interested in participating in the event was Ms. Usa, who intended to stop by to buy something today, but received news about the event from the staff, so she was interested in joining, which allowed her to gain knowledge and good techniques to apply in her shop. “I usually run a fried oyster shop. Even though I didn’t use the menus I learned today, I can still apply them to do many other things.”

This kind of great event is held regularly throughout the year, rotating to Marko branches nationwide. Entrepreneurs who don't want to miss out can follow the news of the event on this website.