The Joy of Making Thai Food

13 April 2021 Comments Off on The Joy of Making Thai Food

On April 6 and 7, in anticipation of Songkran, the Thai New Year, the Embassy of Thailand in Ankara organized a special workshop at the Le Piment Rouge, the Department of Tourism and Hotel Management’s practice restaurant. Minister-Counsellor Charkrienorrathip Sevikul and his wife attended the event.

The workshop provided students taking the Food Production 1 and 2 courses an opportunity to learn the basics of Thai cuisine by preparing popular Thai dishes such as tom yum goong (lemongrass and shrimp soup) and pad thai, along with Thai desserts, under expert instruction. For the occasion, a new recipe – Foi Thong Delight (golden egg yolk threads served with pistachios) – that combined elements of a Thai dessert with Turkish ingredients was created and made for the first time.

This was the second such workshop to take place at Bilkent, following a similar event the previous academic year upon the occasion of the Thai national day. Minister-Counsellor Sevikul expressed his appreciation for the ongoing cooperation between the department and the embassy, and its contribution to fostering Thai–Turkish friendship and cultural exchange.