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The
Tourism Authority of Thailand (TAT) has entered into a partnership with
Michelin Travel Partner to publish a Bangkok edition of the prestigious
Michelin Guide.
The aim is to allow food lovers to explore Thailand’s
culinary scene, raise the profile of Thai restaurants and boost the
economy. The first guide is expected to be released by the end of 2017.
From
left: Mr. Saksan Triukos, Managing Director of Michelin Siam; Mr. Lionel
Dantiacq, President and Managing Director – East Asia and Australia,
Michelin Group; H.E. Mrs. Kobkarn Wattanavrangkul, Minister of Tourism
and Sports of Thailand; Mr. Kalin Sarasin, Chairman of the Board of the
TAT; and Mr. Yuthasak Supasorn, TAT Governor, at the press conference to
announce the launch of MICHELIN Guide Bangkok.
The Michelin Guide Bangkok is to be released in a
bilingual Thai and English edition and will be available in a print and
digital version.
The Guide will be jointly promoted by TAT and is
projected to boost overall food spending per head of tourists in Thailand
by 10 per cent. Bangkok will be the focus of the first Thailand based
Michelin Guide, with restaurants and eateries from other Thai
destinations to be included in later editions.
Mr. Yuthasak Supasorn, TAT Governor said, “Everyone
knows that the Michelin Guides are ideal books for international food
lovers. We hope that this partnership between TAT and Michelin will boost
high-quality tourism in Thailand, while helping visitors get more out of
Thailand’s rich culinary scene.
"The Guide will also inspire local
restaurants to improve their quality and raise the bar in terms of
gastronomic excellence”.
Mr. Lionel Dantiacq, President and Managing Director
(East Asia and Australia) of the Michelin Group said, “Bangkok is one of
the world’s culinary capitals, offering amazing cuisine, from fine dining
from renowned international chefs to small family-owned eateries.
"The
kingdom’s food also has a long, rich heritage which enhances the pleasure
of tourists travelling.”
The Michelin Guides have been published in Europe for
more than a century and now cover 28 countries. The reviews are put
together by anonymous inspectors who use time-tested methods to ensure
international standards of excellence.
"A restaurant is then judged for:
quality of ingredients; flair and skill in preparation and combining
flavours; the chef’s personality as revealed through the cuisine, and
value for money and consistency of standards."
Providing a showcase of gourmet dining around the
world, the Michelin Guides highlight the culinary dynamism of a country,
as well as new trends and emerging young chefs.
In addition the Guides
contribute to the prestige of the local gastronomy, thereby making cities
and countries more attractive to tourists.
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