Chef Tam Chudaree Debhakam, owner and head chef of one Michelin-starred Modern Thai fine-dining restaurant Baan Tepa Culinary Space joins forces with QĪN Restaurant Bar’s Executive Chef James Tay to curate an exclusive nine-course menu for three days from 29 June to 1 July 2023 in Singapore.
Chef Tam, who became the youngest contestant to win “Top Chef Thailand,” holds the distinction of being the first recipient of this title. Following her victory, she embarked on a culinary journey across six different countries, introducing modern Thai cuisine to global audiences. Additionally, she actively supports the cause of reducing food waste as the Chef Ambassador for Thai Harvest/SOS and UNEP campaigns from 2015 to 2017.
Having completed her culinary education at The International Culinary Centre in New York City, Chef Tam gained valuable experience working under Chef Dan Barber at Blue Hill at Stone Barns in New York from 2015 to 2017. This renowned restaurant is celebrated for its sustainable food concept, emphasising the use of organic and locally sourced ingredients showcased on its menu. Drawing from her background in farm-driven cuisine and her expertise in nutrition, Chef Tam’s cooking revolves around responsibly cultivated and locally procured produce, infused with traditional Thai flavours and a contemporary twist.
Chef Tam’s expertise in capturing the true essence of Thai flavours and prioritising high-quality ingredients aligns seamlessly with Chef James’ talent for contemporary culinary techniques. This collaboration results in an innovative and delightful culinary experience that takes the taste buds on a creative voyage.
YUM A.K.A THAI SALAD
Yellowtail Thai Ceviche, Citrus Nam Yum, Roasted Chilli Paste, Fresh Herbs
Wine pairing: André Jacquart Le Mesnil Grand Cru Blanc de Blancs Extra Brut NV
PETUNA OCEAN TROUT
Cauliflower Purée, Siam Aromatic Beurre Blanc
Wine pairing: Lethbridge Allegra Chardonnay 2017
TOM YUM
Prawn, Tom Yum Consommé, Fresh Herbs
NOODLES
Dong Dang Rice Noodles and Squid Ink
Wine pairing: E. Guigal Condrieu La Doriane 2020
CRAB
Txangurro a la Siam
Fresh Crab tossed in Thai Curry, Crab Roe
Wine pairing: Burn Cottage Pinot Noir 2019
SUCKLING PIG
Grilled Stone Fruit, Plum Sauce and Pickled Mustard
CURRY
Beef Cheek Curry, Aromatic Rice, Pickles, Roasted Curry
Wine pairing: Domaine Jean-Louis Chave Saint Joseph 2019
SOUR MANGO
Vietnamese Mint Sorbet, Fish Sauce Caramel
PHRAYA
Pineapple, Rum, White Chocolate, Coconut, Lime
MIGNARDISES
Jackfruit Madeleines, Tamarind, Ginger, and Hawthorn Bonbon
The dinner is available at 6.30pm on 29 June to 1 July 2023. It is priced at S$260++ with optional wine pairing at an additional S$100++ per person. Enjoy 15% off for Visa Infinite cardholders and 10% off for all other Visa cardholders. For reservations, contact QĪN Restaurant and Bar at +65 6980 3535 or +65 9459 2388 (WhatsApp)
This collaboration is part of Kitchen Collective, a series of Visa-sponsored exclusive dining experiences and privileges featuring a line-up of star-studded guest chefs from across the region from June to September 2023.
