Dinner Lab

1 month of planning, weeks of gathering honeysuckle for syrup and freezing pandan ice and harvesting 60+ lbs of beans, 30ish hours of prep, 2 nights of the event, 250 guests.  We did it.

Dinner Lab was such a success, and it was so exciting for us to debut in front of such a great audience and in a fantastic venue, a huge room full of vintage and antique firetrucks at the Continental Gin building.

The menu highlighted old-fashioned Bangkok dishes with royal influence; in fact, nearly all of the recipes were adaptations of recipes written or dishes described by late 19th century royals and aristocracy, including King Rama V, Thanpuying Pliang Pasakonwong, and Mom Leuang Neuang Ninrat.