Celebrated chefs from the Mandarin Oriental Bangkok prep meals for frontline medical staff

Time has proven, again and again, that medical service authorities and workers are our true superheroes.

Global and local medical authorities and workers are working tirelessly, day and night, to battle the novel COVID-19. Taking an initiative to help our nation’s superheroes, the Mandarin Oriental Bangkok is now offering more than 700 meals a day for two long months — May and June 2020.

All the meals will be distributed to the frontline medical authorities at The Red Cross Society supporting The King Chulalongkorn Memorial Hospital where patients are being treated. More than 42,000 meals are expected to be donated to all those affected by the pandemic — from essentials service workers to authorities.

Meals of Care

The hotels’ award-winning culinary team includes Chef Arnaud Dunand Sauthier (of the hotel’s two Michelin-starred Le Normandie) who has especially designed these “Meals Of Care”. Needless to say, each menu has been carefully curated based on the hotel’s signature dishes that have been long loved by recipients. The culinary team decided to kick off with their all-time favourite dishes such as Mandarin Fried Rice and Green Curry Fried Rice by the recipe of Chef Pom from Terrace Rim Naam.

Both chefs have opened up their hearts to the medical authorities by sharing a dish so close to their own hearts. Chef Pom from Terrace Rim Naam presented his famous Green Curry Fried Rice which has been inspired by her grandmother’s recipe. On the other hand, the two Michelin-starred Chef Arnaud from Le Normandie presents “Poulet en Cocotte,” which is his mother’s recipe. His signature dish is prepared with mushroom sauce, fine herbs, and seasonal vegetables from the Royal Project. Whilst this dish reminds Chef Arnaud of his favourite summer dish during his childhood, he digs deep into selecting local ingredients so he can offer medical frontline workers an experience to visit the French Alps through the dishes. Different flavours of the dishes could bring a moment of delight, inspiration, and smile to their faces — especially during a time where we can’t travel.

The man behind the initiative of the “Meals of Care” charity, Executive Chef Dominique Bugnand, contributes a dish called “Crazy Water.”Crazy Water is made of all local ingredients including seared seabass with tomato, saffron, and potato, and it’s cooked in a Mediterranean style. Meanwhile, all the meal boxes have been packed in biodegradable and environmentally-friendly boxes to ensure that we are also looking after our Mother Earth.

Getting hungry? As we jump into June, we will be able to dine and enjoy this premium gourmet delivery service too, whilst also aiding in contributing to the funding of “Meals of Care.” It’s a great teaser taster, as we long for the re-opening of the Mandarin Oriental Bangkok and our favourite restaurants and bars, from Le Normandie and Lord Jim’s to The Authors’ Lounge and The Bamboo Bar.

www.mandarinoriental.com/bangkok