Chef Thomas Bühner holding a plate of roebuck venison served with red cabbage gel Asian spices
Last month, fine dining aficionados took a beach getaway to Hua Hin, enjoying more than just the sun and seas but a truly one of a kind dining experience with Thomas Bühner, one of Germany’s top chefs for over two decades. Bühner’s own establishment, Osnabrück’s La Vie restaurant, has been awarded three Michelin stars and is considered one of the top eateries in Germany. The Risenbeck native flew in directly from Germany for two nights, bringing his award-winning plates with him.
Chef Thomas Bühner
Chef Thomas knew he wanted to be a chef from the young age of 13, when he took an aptitude test that told him he was well-suited for the profession. Despite his many awards since, chef Thomas remains incredibly humble and down-to-earth, believing that “the secret to success is to have a strong team.” Rather than recruiting someone incredibly talented, he would much rather work with someone who shares his passion for cooking and has the “same fire in the eyes.” Through his experience in many kitchens throughout his career, Thomas has learned a lot, especially the importance of good service in a dining establishment.
In Thailand for just three days, chef Thomas brought his exceptional cuisine to Intercontinental Hua Hin’s kitchens, creating a spectacular six-course dinner menu, complete with wine pairing, as well as an additional Sunday brunch on the final day before his departure. Guests enjoyed a variety of delicacies, from a plate of roebuck venison so soft it was a melt-in-your-mouth kind of experience, to Étouffée pigeon—imported from Germany—and a unique potato foam with pumpkin curry ice cream.
Chef Thomas’s penchant for skilfully bringing out each ingredient’s natural qualities and meticulous approach to cooking can be seen in dishes such as the octopus cooke with kimchi and wild boar emulsion, where an octopus is separated into three parts, each served with a sauce specifically tailored to complement its textures and individual characteristics.
Have a look of some of the dishes prepared by the chef at the InterContinental Hua Hia exclusively:
Marinated cod covered with sliced Australian wagyu beef served with saffron reduction.
Octopus cooked with kimchi and wild boar emulsion.
Potato foam with pumpkin curry ice cream.
Lightly étouffée pigeon breast served with smoked juniper and caramelized sweet potato.
Roebuck venison served with red cabbage gel Asian spices.
Cube of smoked banana, pecan nut and tamarind.
While this incredible foodie experience was shortlived as the chef had to return to his Michelin-starred restaurant right after the weekend in Hua Hin , foodies were able to keep the taste of his cuisine in the form of a souvenir recipe—the marinated cod covered with sliced Australian wagyu beef, served with saffron reduction.
The Intercontinental Hua Hin will also be hosting many more of such events, featuring world-renowned chefs from all across the globe, as well as local celebrity chefs such as Chef Kent. To never miss out, stay updated on intercontinental.com/huahin.
