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Our Chef onboard
Patipat Lakthong
We are proud to welcome Chef Patipat Lakthong a rising culinary talent whose passion and creativity have already earned him national recognition. Before joining us, Chef Patipat honed his craft as Commis II at Sindhorn Kempinski Bangkok, where he developed a refined approach to modern Thai and international cuisine.
Chaîne des Rôtisseurs Award Winner
The Chaîne des Rôtisseurs is the world’s oldest and most prestigious international gastronomic association, celebrating excellence and creativity in cuisine. Through its Jeunes Chefs Rôtisseurs Competition, it provides a global stage for young culinary talents to showcase their skills.
In 2024, Chef Patipat Lakthong earned the Gold Medal at the Thailand edition of this esteemed competition, a remarkable achievement that highlights his talent, dedication, and passion for the art of fine dining. Winning or even participating in this event is considered one of the highest honours for aspiring chefs, marking them as the next generation of leaders in the culinary world.
A taste of the journey
Dining with Chef Patipat Lakthong onboard
Across the 9-day journey, guests are served two dinners and one lunch aboard The Blue Jasmine. Each is crafted by Chef Patipat Lakthong, using a refined Thai palette of flavors.
The menus on board The Blue Jasmine are created exclusively for this journey. These are not dishes found in regular restaurants. Each menu is developed by Chef Patipat Lakthong to reflect the regions along the route using carefully selected ingredients and techniques made for the train experience. The result is something distinct that fits the journey and cannot be found elsewhere.
Served in the vintage dining car, surrounded by warm wood interiors and the gentle rhythm of the train, these meals are as much about setting as they are about flavor. They are a pause in the journey. A quiet celebration of place, time, and taste.
A taste of Thailand
Thailand is celebrated worldwide for its vibrant and aromatic cuisine. Known for its unique balance of sweet, sour, salty, and spicy flavors, Thai food reflects centuries of history, culture, and regional diversity. On this journey you will have the opportunity to explore the rich diversity of Thai cuisine, from street food delights to traditional regional specialties.
Central Thai Cuisine
The central region, including Bangkok, Ayutthaya, and Sukhothai, is known for its refined and balanced flavors. Often influenced by royal traditions, dishes combine fresh herbs, coconut, and spices to create harmonious and aromatic meals. Central Thai cuisine highlights the region’s cultural significance and historical importance as a culinary hub.
Northern Thai Cuisine
Northern Thailand, with Chiang Mai as its culinary center, offers subtler flavors with a focus on herbs, fermented ingredients, and locally grown produce. The cuisine emphasizes earthy, aromatic tastes, reflecting the mountains and traditional Lanna culture. Dishes here often incorporate sticky rice, herbal pastes, and slow-cooked recipes unique to the north.
Street Food
Throughout Thailand, street food is an integral part of daily life and regional identity. Markets, stalls, and riverside vendors showcase the country’s creativity and resourcefulness, offering dishes that reflect local ingredients, preparation methods, and traditions. Street food tells the story of Thailand’s culinary heritage in its most authentic form.
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