Bangkok’s Soi Cats and Dogs (SCAD) foundation is holding a dinner and auction this Friday at the Shangr-La Hotel on the banks of the Chao Phraya River.
The Wine Harvest Dinner & Auction will serve fare from six of Bangkok’s top chefs. David Thompson and Tanongsak Yordwai from Thai culinary mecca Nahm will be cooking, as well as Ken Hom of Maison Chin; Marco Riva, Chef Manager of Angelini at the Shangri-La; Frank Braun, Executive Pastry Chef at the Shangri-La; and Jacky Chan, Chinese executive chef at the Shangri-La.
There will also be a live auction and raffle featuring items like a custom pet portrait from a professional photographer, a stay at the Soneva Kiri Six Senses, fine wines, and more.
Proceeds will go to SCAD, which works to improve the lives of Bangkok’s street dogs and cats.
Tickets are THB 3,315.- per person and can be booked through the event’s website.
The menu for the dinner is below:
Orient inspired hors d’oeuvres
By Chef Jacky Chan, Shangri-La Hotel, Bangkok
Prosecco and Aperole cocktail, Shangri-La Hotel, Bangkok
Spicy minced prawns with crunchy rice cakes served in betel leaves
By David Thompson and Tanongsak Yordwai of Nahm, Metropolitan Hotel, Bangkok
Monsoon Valley Colombard, 2011, Hua Hin Hills Vineyard
Cantonese style steamed Alaskan black cod
By Ken Hom OBE, of Maison Chin, Bangkok and Chef Jacky Chan, Shangri-La Hotel, Bangkok
Palazzo Grimani Pinot Grigio, 2009 Italy, Italasia Trading
Slow braised waygu beef cheek, crushed organic carrot and potato with ginger, polenta crisp, braising jus with nebbiolo
By Marco Riva, Manager Chef, Angelini, Shangri-La Hotel, Bangkok
Colle Masari Rigoleto, 2007 Tuscany, Bangkok Beer & Beverages
Macadamia praline chiboust, fig jam and iced white chocolate cream
By Frank Braun, Executive Pastry Chef, Shangri-La Hotel, Bangkok
Monsoon Valley Muscat fortified, 2010, Hua Hin Hills Vineyard
