Ready to dive into the wild waters of Thai gastronomy? The MICHELIN Guide Thailand, in collaboration with ThaiBev Company Limited, takes you on an unforgettable journey. This time, it’s all about Pla Rad — a giant gourami fish with Geographic Indication (GI) status, sourced from Uthai Thani, a province in Thailand’s lower northern region, home to two rivers. The Ko Thepho giant gourami farming community in Uthai Thani is supported by the Pracharath Rak Samakkee (PRS) Social Enterprise Network cooperative, backed by ThaiBev. This initiative helps boost local tourism, create job opportunities, reduce inequality, and strengthen the local economy, supporting long-term sustainability at both community and national levels.
Tagging along are Chef Shunsuke Shimomura, the cool and collected Japanese genius behind Bangkok’s one MICHELIN Star Resonance from the MICHELIN Guide Thailand 2025 edition, and Chef Nattaphon “Oat” Othanawathakij, the Phuket-based master of Modern Australian flavours at Heh, a MICHELIN-listed restaurant. Together, this odd-couple duo sets off on a road trip to Ko Thepho, nestled between the Chao Phraya and Sakae Krang Rivers, home to a long-standing giant gourami farming community that has been raising the fish for over a century and is now redefining sustainability one fin at a time.
As they swap serious knife skills with playful banter, the chefs discover how the giant gourami fish isn’t just a fish—it’s a lifeline for the local farmers who raise it with care. Armed with fresh catches and even fresher ideas, they’re on a mission to whip up a creative menu that’s equal parts homage and inventive cuisine like never before.
Can this dynamic duo turn a humble river fish into a dish worthy of applause? Or will the Pla Rad outshine the chefs themselves? Tune in for a deliciously heartwarming story of friendship, flavour, and a fish that’s anything but ordinary.
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