A Taste of Wonder

Khao Yai is a melting pot in the truest sense — a generous cauldron where people from all corners of Thailand, and beyond, have gathered and simmered into a community rich in charm and individuality. Peel back the layers of this enchanting region, and you’ll uncover wonders waiting quietly in each pocket of land — be it the warmth of the locals, the bounty of its farms, the cultural nuances passed down through generations, the untamed nature, or the artistry that quietly flourishes in its hidden corners.

It is this very alchemy — of people, produce, culture, nature, and art — that inspired Hotel Labaris Khao Yai to craft a dining experience as enchanting as the forest that surrounds it.

Tucked beneath a canopy of trees and wrapped in storybook mystique, Labaris unveils its latest culinary chapter: 7 Wonders’ Culinary Journey — a six-course fine dining experience that pays homage to seven local marvels of Khao Yai.

From organic gems nurtured on local farms to rare premium imports, from the delicate brushstrokes of Uncle Noi, an internationally acclaimed watercolorist whose works echo through the beloved Suan Son Silp (Hidden Art Garden), to the pure creative spark of two rising-star chefs — every element is meticulously composed to turn an ordinary evening into an unforgettable memory.

At the helm are Chef James Pasakrit Thanaanyamanee, whose resume spans Michelin-starred kitchens across the globe, and Chef Ohm Songpol Sittisorn, the creative force behind The Fable Feast Khao Yai — together, they choreograph a menu that is both rooted and revelatory.

As you journey through the six meticulously crafted courses, each plate reveals one of the seven wonders that define Khao Yai — handpicked by the chefs to tell a deeper story of the land.

The first, and perhaps the most essential, is GranMonte wine — a local vintage with international accolades, whose bold character and elegant finish make it the perfect companion to every course. Thoughtfully paired and playfully matched, it elevates each bite, transforming dinner into a dialogue between terroir and taste.

From the fields of Farm Me by Green Innovate come two standout ingredients that speak to both innovation and sustainability.

First is Wolffia, locally known as kai-pam — the world’s smallest flowering plant, cultivated in purified water. Once overlooked, this humble aquatic green has now gained superfood status worldwide for its rich protein and micronutrient content.

Then there are the vibrant microgreens — tiny, tender shoots that pack a powerful punch. Once a rare garnish for haute cuisine, they’re now reshaping everyday eating with color, crunch, and concentrated nutrition.

Another marvel on this culinary journey is Korat Wagyu — raised with meticulous care in the district of Sung Noen, where nutrient-rich soil and a deep-rooted farming culture give rise to beef of extraordinary quality.

So refined is its marbling and flavor that it now draws comparisons to the finest Japanese Wagyu, yet remains proudly local in its essence.

To further show that premium ingredients are never out of reach in Khao Yai, the chefs have also partnered with Premium Food Co., a trusted importer of world-class delicacies — adding a global accent to the region’s homegrown excellence.

No culinary tale of Khao Yai would be complete without its chefs — the hands and hearts behind each unforgettable dish.

Locally rooted yet globally inspired, these “chefs of Khao Yai” bring not only technical finesse but also a profound connection to the land they cook from.

And to nourish not just the palate but the soul, the evening is graced by the art of Uncle Noi — Surin Sonthirat, an internationally acclaimed watercolorist and founder of Suan Son Silp (The Hidden Art Garden), one of Khao Yai’s most beloved cultural landmarks.

His paintings bring a lyrical dimension to the experience, echoing the region’s colors, stories, and quiet beauty with every brushstroke.

And so, the journey begins — a culinary voyage through the kingdom of Khao Yai, brought to life through the 7 Wonders’ Culinary Journey.

Course 1: Amuse Bouche – The Taste Awakening

A dazzling opener that sets the tone for the evening: three golden “money bags” handcrafted from organic produce grown in Khao Yai — creamy avocado, crisp sweet corn, and jewel-toned pomegranate. Shaped with precision and plated like precious gems, each variation glimmers in hues of gold, emerald, and ruby.

“I’ve always been drawn to gastronomy — not just cooking, but the science and art behind every bite,” shares Chef Ohm – Songpol Sittisorn, the creative mind behind the dish.

“This is my fifth chef’s table, and for this one, I wanted to weave all seven wonders of Khao Yai into each course. The region’s incredible abundance of fruits and vegetables inspired me to create these elevated money bags — not just festive, but refined and premium. Each color represents a different core ingredient: corn for gold, avocado for emerald, and pomegranate for ruby.”

Course 2: Appetizer – Khao Yai Chicken Roulade with Korat Essence

A delicate yet flavorful roulade made with Korat chicken — a locally raised breed developed by Suranaree University of Technology and nurtured in the cool hills of Khao Yai and Wang Nam Khiao. Known for its lean profile and pleasantly chewy texture, this heritage poultry takes center stage in a refined reinterpretation of a humble classic.

“We sous-vide the chicken with fish sauce — essentially, it’s ‘kai tom nampla’, a beloved home-style dish — but here, the fish sauce isn’t just seasoning. It’s been infused and reduced into a velvety, umami-rich glaze that wraps around the chicken like silk,” explains Chef James – Pasakrit Thanaanyamanee, as guests nod in unison, forks paused in admiration.

Course 3: Salad – Khao Yai Earth Salad

A garden on a plate, inspired by the lush greenery that carpets Khao Yai. Designed with the non-veggie-lover in mind, this dish transforms humble greens into a crave-worthy creation.

“I wanted even those who usually avoid salads to enjoy this,” says Chef Ohm – Songpol Sittisorn. “So I dehydrated kale at low temperatures to gently release moisture while preserving its crisp texture, then added Japanese sweet potatoes for warmth and slivered shirasu (whitebait) for a protein- and calcium-rich boost.”

The salad is finished with a nutty black sesame dressing and paired with Sakuna Rosé — a red-grape Thai wine with creamy undertones and delicate fruit notes, making for a pairing that’s both earthy and elegant.

Course 4: Pasta – Green Pearls Hidden in Khao Yai’s Forest

Nestled like treasures in a forest floor, these handmade Cappelletti — small hat-shaped pastas — are filled with Wolffia, the smallest flowering plant on Earth, yet one of the most nutrient-dense superfoods known today. Cultivated locally in Khao Yai’s pristine water, this “green caviar” is reimagined here as a delicate, earthy filling.

“I wanted to introduce Wolffia in a new form — encased inside a pasta that evokes discovery,” explains Chef Ohm. “The shape is inspired by a nurse’s cap. It’s served alongside French-imported clams, but I recommend tasting the pasta first, then sipping the broth to follow.”

The dish is paired with Gradient Verdello 2024, a wine crafted from a Portuguese-origin grape. Its aroma — reminiscent of tropical fruits and freshly cut grass — adds a layer of brightness and harmony, echoing the freshness of the forest itself.

Course 5: Main – A Choice Between Worlds

For the main course, guests are invited to choose between two distinct expressions of culinary excellence — one imported from across the Mediterranean, the other born from the soil of Isan.

The first: Red Prawn Risotto alla Milanese, by Chef Ohm. A rich, creamy saffron risotto crowned with plump Mediterranean red prawns, their sweetness amplified by the golden warmth of the spice.

The second: Korat Wagyu Sando, by Chef James. Thick, tender slices of locally raised wagyu, tucked between slices of toasted milk bread and laced with black truffle. It’s indulgent, yet deeply grounded — a tribute to the rising profile of Thai wagyu.

What makes Korat Wagyu extraordinary is not just its marbling, but its method.

Raised in Sung Noen, a fertile agricultural district, the cattle are fed on locally grown corn and cassava — a diet recommended by Japanese advisors to enhance natural aroma and flavor. According to Prasart Boonyanun, owner of the Korat Wagyu farm, the animals are raised on a closed, chemical-free system: “We don’t vaccinate. We don’t medicate. We let them eat, rest, and grow naturally.”

After over 12 years of careful development, the result is a wagyu that holds its own — with deeper intensity and a distinctly Thai character.

“It’s richer than most Japanese wagyu,” Prasart says. “We’ve tailored the flavor to suit Thai palates. This is wagyu for Thailand — made in Thailand.”

Course 6: Dessert – The Abundant Mountain of Khao Yai

A gentle crescendo to end the journey: Tea-ramisu, a playful reimagination of the classic Italian dessert, infused with the earthy elegance of matcha green tea. Layers of matcha-soaked ladyfingers, velvety cream cheese, and silky ganache are tucked lovingly into a glass jar — a final course designed to be savored slowly, or even taken home, like a secret kept from the mountains.

This sweet ending is paired with Bussaba, GranMonte’s 100% naturally sweet wine — a tropical bouquet in a bottle, brimming with notes of mango, passion fruit, and the golden warmth of Khao Yai’s sun-kissed orchards.

It’s a pairing that doesn’t just conclude the meal — it completes it, with grace and quiet joy.

Just beyond the dining room, guests are invited to wander into a quiet gallery space — home to Reflection of My Life, a watercolor exhibition by Uncle Noi.

Comprising twelve never-before-seen paintings, the collection explores the ephemeral beauty of water reflections, drawn from Uncle Noi’s travels through Venice and Hallstatt. The works are intimate, meditative, and deeply personal — a glimpse into the artist’s inner landscape. The exhibition will be on display at Labaris for two months, with half of all proceeds donated to Pak Chong Nana Hospital.

Also featured are two larger works created especially for the event:

“Khao Yai Yangyuen” (“Sustainable Khao Yai”), a live-painted landscape capturing the natural serenity of the region, and a mixed-media oil-and-acrylic piece that reimagines Labaris as a mythic paradise — glowing with golden light and dotted with fantastical creatures hidden among the foliage.

The latter invites collaboration: guests are given gold and silver pens to gently mark the canvas with stars and fireflies — a constellation of shared wishes, symbolizing the spirit of unity that binds the Khao Yai community.

“This event is our way of weaving together the best of Khao Yai into a single experience,” says Kraipol Singdee, 39, Food & Beverage Manager at Hotel Labaris Khao Yai.

“From the ingredients and cuisine to the wine and local community — these are our seven wonders. Our goal is simple: to offer travelers a heartfelt, memorable taste of everything that makes Khao Yai truly special.”

For those intrigued by this edible journey through Khao Yai’s finest, the 7 Wonders’ Culinary Journey will continue for two more months.

Presented as an intimate six-course sit-down dinner with thoughtfully curated wine pairings, the experience is available by reservation only.

Full details and booking information can be found via the Hotel Labaris Khao Yai Facebook page.

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