Movenpick BDMS Wellness Resort Bangkok - Luxury hotel - Four Hands Culinary Experience

2025 Edition Four Hands Culinary Experience

Presenting Thailand’s Four Regions with Michelin-Starred Guest Chef Jeremy Gillon and Khum Hom’s Resident Chef Ian Kittichai

For three nights only, Chef Jeremy Gillon from France, and Chef Ian Kittchai from Khum Hom will curate a delightful culinary experience for epicureans. The menu will honours the finest Thai ingredientsby both chefs with their personal culinary techniques and heritage.

• Price: The 7-course menu is priced at THB 5,200++, while the 9-course menu is THB 5,800++. Optional fine wine pairings are available.
• Discount: Accor Plus members enjoy 20% off, and members of ALL earn dining reward points.
• Date: 5-7 August 2025
• Time: Dinner service begins at 6.30 pm.

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Chef Jeremy Gillon brings a decade of Michelin-starred expertise, having earned his first star at L’Epicurean in 2015. His culinary journey from Normandy’s gastronomic traditions through various Michelin-starred kitchens across France led him to develop a profound respect for seasonal ingredients. His fascination with Southeast Asian flavours culminated in his own Restaurant JAG in Singapore, where he pushed the boundaries of French cuisine with his innovative vegetable-forward approach.

Standout creations include Chef Jeremy’s innovative stink bean and shallot confit salad with cured langoustine and Thai asparagus ice cream, demonstrating his mastery of unexpected flavour harmonies. Chef Ian responds with Moo Yang Song Sahai, a Thai-inspired grilled pork and bacon skewer served with a creamy avocado-seafood emulsion, showcasing his ability to elevate traditional techniques.

The culinary dialogue continues with Chef Jeremy’s chicken skin chips and uni in split gill mushroom soup with a polyscias fruticosa leaf oil and summer truffle, while Chef Ian presents Kwytiaw Reux—Thai braised beef cheek with a boat noodle jus, chili vinegar gel and coconut foam that reimagines Bangkok’s beloved street food classic.

The experience reaches its crescendo with Chef Jeremy’s seared venison loin accompanied by braised parsnip and a long pepper-infused meat jus, followed by Chef Ian’s Khao Mak Satho—fermented Sukhothai farm rice sorbet with a Satho jelly as the pre-dessert. The evening concludes with Chef Jeremy’s elegant pomelo sorbet and coconut ice cream, enhanced with kumquat confit and meringue infused with kaffir lime.

“This collaboration represents the beautiful possibility that emerges when two culinary traditions engage in genuine conversation,” shares Chef Ian. “Chef Jeremy’s respect for seasonal ingredients resonates deeply with our approach to Thailand’s regional diversity, creating dishes that honour both our heritages.”

7-Course Menu        9-Course Menu

For inquiries and reservations, please call 02-666-3311 or visit www.khumhomrestaurant.com