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On the occasion of The Fifth Princess Chulabhorn International Science Congress V held during 16-20 August 2004
at Shangri-La Hotel, in Bangkok, Thai Airways International, as the official carrier flying all delegates to
Thailand, organized a Thai Cooking Class for delegates’ spouses at Ruk Khun Tao Fah Building, Vibhavadee Rangsit
Road.
The cooking class was held
by THAI’s Catering Department where the chefs suggested the recipes and demonstrated
the cooking processes of famous Thai dishes, including:
Chau Muang: cooked minced pork wrapped in anchan paste
Khao Kriab Pak Moh: cooked minced pork wrapped in various flavors pastes
Moo Sarong: cooked minced pork wrapped in egg noodles
Kra Tong Thong: cooked minced pork and shrimp in crispy cup
Som Tum: spicy green papaya salad
After the cooking class, the group toured
the airline’s Catering Department and observed the meals production process. |
