19 November 2025
Share
Ready to wade into the wilder side of Thai gastronomy? The MICHELIN Guide Thailand, in collaboration with ThaiBev Company Limited, invites you on a journey that’s anything but ordinary. This time, the spotlight shines on chicken — a seemingly ordinary yet incredibly versatile protein, and one of the world’s most beloved — now creating serious buzz in the culinary world, especially in Khon Kaen in Northeastern Thailand. Supported by the Rurak Samakkee Social Enterprise Network, with backing from ThaiBev, this initiative goes far beyond the plate. It helps drive local tourism, create jobs, reduce inequality and strengthen the regional economy — fostering long-term sustainability for both communities and the country as a whole.
Tagging along is a dynamic pair in both the kitchen and in life: Chef Pongcharn “Top” Russell, the vivacious Thai-British chef, and Chef Michelle Goh, his calm, Malaysian counterpart. Together, they’re the creative minds behind Mia, Bangkok’s One MICHELIN-Star restaurant featured in the MICHELIN Guide Thailand 2025 edition. This contrasting-yet-complementary duo sets off on a road trip to Khon Kaen, the vibrant metropolis of Isan in Northeastern Thailand. The city is home to the KKU1 chicken farming community, where locals are combining technology with traditional wisdom to elevate their produce while supporting both the community and long-term sustainability.
As they trade knife skills — with plenty of screams and playful banter in between — the chefs discover that the chicken is far more than a fowl. It’s a lifeline for the local farmers who raise it with remarkable care. Inspired by what they learn, the duo brings fresh ideas and a mission to craft a menu that blends heartfelt homage with bold, inventive cuisine.
Will the couple elevate the humble KKU1 chicken into culinary greatness? Or will the region’s beloved bird steal the scene before they even plate the dish? Join the journey.
3 minutes
