Paul Smart

Chef at Park Society at Sofitel So Hotel

What would you eat for your last supper?
It would have to be a Kobe steak topped with freshly sliced truffle and a nice glass of Grange Hermitage red wine.
What if we live?
I think the food trends were about molecular in 2010-2011 and foraging from the farm and forest in 2012. In 2013, we will see retro food—traditional cuisine that will make a comeback, be improved and redone. Everything goes in cycles.

Haikal Johari

Chef at Water Library Thonglor

What would you eat for your last supper?
Singaporean Laksa (spicy noodle soup) cooked by my mother.

Jess Barnes

Chef at Quince

What would you eat for your last supper?
I would start off with cold yabbies from my uncles’ dam. Catch them, boil, chill and eat with my nanna’s mayonnaise. Roast bone marrow, creamed zucchini with yoghurt, fried pigs tails from St. John, London—my favorite place to eat in the world. Then roast chicken with stuffing and gravy from nanna as well, with crunchy roast potatoes. For dessert, I think the chocolate and violet dessert at Cutler & Co in Melbourne is mind blowing. I’m ready to go in peace now.
What 2012 food trends should die?
In Bangkok, trends are trends. I follow them where I see fit, like others, I think. But if I see another piece of snow fish, Atlantic salmon, foie gras or something like that, it might really be the end of the world. I think it’s time to make some conscientious eating choices.

Van Rohitratana

Chef at Escapade Burgers & Shakes

What would you eat for your last supper?
I would want to eat gaeng jued sapparod moo sab (pineapple and minced pork in soup) because that was the last meal my father cooked for me. I asked him why it was so good and he told me that he put his heart into it, which was the moment I knew I wanted to cook. Another dish would be naem (fermented pork sausage) because it’s my mom’s favorite. Eat them with khao pad kai (stir-fried rice with eggs and soy sauce)—my favorite dish my sister always cooked for me when I was a kid.
What 2012 food trend needs to die?
The wine thing. Many people drink it just to look cool.

Bongkoch Satongun

Chef at Paste, TO OPEN Jan, 2013

What would you eat for your last supper?
Australian mud crab, but only if I could cook it on the beach in Northern Queensland. The crab would be simmered in seawater on an open fire. No sauce, no extra flavorings, just completely natural, exquisite. Then I’d have to go for a homemade cheesecake.
What 2012 food trend needs to die?
Cheesy wine bars that express themselves in an obviously artless way.

Chumpol Jangprai

Chef/Thai Culinary Director at Anantara Bangkok

What would you eat for your last supper?
I would like to taste a fresh wild salmon swimming to Alaska for spawning. I think the fish will completely perfect and natural after they swim upstream to Alaska.

Somkiat Pairojmahakij

Chef at Seven Spoons

What would you eat for your last supper?
I would like to have some Hua Hin freshly caught crab with nam jim (dipping sauce) and lots of Laos dark beer.
What 2012 food trend needs to die?
Molecular gastronomy.