Uniting Japanese, Thai and Taiwanese flavors.
This Aug 22-23, decorated Japanese chef Ryohei Hieda is heading to Charoenkrung's 80/20. For two nights only, he'll join chef "Joe" Napol Jantraget and pastry chef Saki Hoshino in the kitchen for a multicultural 10-course dinner that's set to unite Japanese, Thai and Taiwanese flavors, with a focus on locally sourced Thai ingredients.
After time spent at three-Michelin-starred restaurants including Tokyo's Nihonryori RyuGin, San Francisco's Benu and Los Gatos' Manresa, globe-trotting chef Ryohei Hieda has spent the last five years as chef de cuisine at Tawain's Shoun RyuGin. Here, he has pioneered the locally-sourced movement, scouring the best ingredients across the country for his kaiseki-style menus, gaining two-Michelin-star status under his watch in 2018 and 2019, and a spot on Asia's 50 Best Restaurants 2019 (no.31).