Connecting Taipei, Tamsui, and Hualien — Fullon invites Thai chef for guest appearance to serve Thai curry

▲Fullon Hotels specially invited Thai chef Chernporn Chantrarasanam (right) for a guest appearance, with famous chef Akshay (left).

Travel Center / Comprehensive Report

Just three days away from Songkran Festival, the traditional New Year celebration of the Tai-speaking peoples and Southeast Asia, Fullon Hotels has specially invited Thai chef Chernporn Chantrarasanam to Taiwan for a guest stint (April 9–26), creating Thai curry dishes at Fullon Love Boat Cruise Hotel in Tamsui, as well as in Taipei and Hualien, all served in a buffet style.

Chantrarasanam explained that due to Thailand’s geographical location and demographic composition, its cuisine not only retains local characteristics but also blends the essence of Chinese and Indian cooking. For example, Thai curry is infused with a variety of natural spices and coconut milk to enhance its aroma, giving it a unique flavor. Depending on the types of chilies and spices used, it is categorized into red, yellow, and green curries: red curry is primarily made with red chilies, green curry uses small green chilies, and yellow curry incorporates turmeric powder.

For this special event, Thai chef Chernporn Chantrarasanam also demonstrated how to make “Red Curry Pineapple Chicken” on-site. You can easily prepare Thai dishes at home too. First, heat 100 grams of coconut milk for 3–5 minutes, then add an appropriate amount of red curry paste according to your taste preference. Next, add chicken, locally sourced fresh Taiwanese pineapple, fish sauce, and sugar, and simmer until fully cooked. Finally, stir in some kaffir lime leaves and basil, and your modern Thai-style “Red Curry Pineapple Chicken,” which fuses Western culinary techniques, is ready to be served.