泰國食材典故
不用飛泰國，也能學到真正的街頭味道！
中泰混血的 Narongsak Samranjit，人稱Tom韋小東。Tom是中泰混血，父親曾任泰國皇室禦廚，母親也在香港和清邁開餐廳，既是老闆也是主廚。也許正是這樣的家庭氛圍，讓Tom在8歲就開始接觸廚房，從小對廚房的熱愛，讓他終究回歸餐飲圈。
他曾在泰國給本地和外地企業提供餐飲諮詢。2009年在香港馬哥孛羅港威酒店做行政主廚，2011年去了澳門路氹城工作兩年半，管理康萊德和假日酒店兩個品牌2300個房間近500人的餐飲團隊。在加入馬哥孛羅酒店前，Tom也籌備了香港W酒店的開業，也在香港海港城、香港美國會、The Repulse Bay Hotel擔任餐飲職位。現任環亞機場貴賓室營運總監Director Of Operations Plaza Premium Lounges.
課程亮點：
- 這不只是一堂烹飪課，而是一場用食材講故事的泰國文化體驗
-親手製作泰國船麵
- 掌握清邁咖哩的香料比例
- 認識泰國常用香料與醬料
- 由零開始煮出真正泰國風味
- 適合喜愛泰國菜人士
導師：Tom Samranjit (粵)
星期六 6月20日 上午10:00 - 下午1:00
費用：$1,280 + 好氣FUN 10分 (CPPC0427) *會員折扣不適用
實習： 泰國船麵 、清邁咖哩
示範： 芒果糯米飯
Narongsak Samranjit’s Bio
A native Thai Chinese, Narongsak Samranjit (Tom) began experimenting in kitchens as early as the age of 8. Tom was brought up in a renowned culinary family. His dad was the Imperial Chef for the Thai royal family and used to operate an award winning establishment in Chiangmai, Thailand whereas his late mom was a very reputable Thai chef owner who had run business in HK and later in Chiangmai. Despite obtaining two degrees in Economics and Information Technology from Singapore University of Technology and Design and Chiangmai University respectively, his passion and talents in culinary lead him back to the kitchen from the finance industry.
Tom worked his way up the culinary industry and was eventually promoted to Executive Chef for Marco Polo Gateway Hotel from Marco Polo Hongkong Hotel in 2009. He then started his new venture in Cotai, Macao in 2011, overlooking two properties namely Conrad and Holiday Inn for nearly 20 outlets, 2,300 rooms, a culinary team of over 500 people together with catering capacity for 2,500 guests for three years. His creativeness has also brought the hotels numerous awards and recognitions.
Prior joining to Marco Polo Hotels, Tom was the pre-opening team at W Hotel, Hong Kong. He has a great disposition and managed to create a very efficient kitchen. Prior to that, he held various culinary positions with Harbour Plaza Hong Kong, The American Club Hong Kong and The Repulse Bay Hotel.
Tom has never sought work. Opportunities have always managed to locate him because of his passion and charisma. He has extensive exposures on media platforms from culinary titles, radio to TV programmes. His first radio presence was with Metro Radio, Music and Food with Nutrition in June 2015. He was also invited to be the guest chef for a TV programme named Food and Culture by RTHK which was aired on ATV. Prior to that, he demonstrated his unique taste and skills at Chef Corner, a TV programme hosted by now TV. He was also one of the seven finalists presenting Hong Kong, competing in the Asian Food Channel (AFC)’s Next Celebrity Chef in 2011. Not to mention that he was on the chef panel for a regional culinary title, Crave Magazine.
Tom strongly believes in basis. He is well-known for his progressive cuisine, a style built on classic Thai favorites and hints of his learning experience in Los Angeles - USA, Japan, Singapore and China. His creative and innovative cooking has been influenced by people he met together with freshness and seasonality of produces. His favourite cuisines are wellness, East meets West and South East Asian.
Tom has recently been appointed as the Honorary Doctorate in Culinary Science by Majestic Johor Baru in 2026. He is currently the Director of Operations for Plaza Premium Hong Kong and Conseiller Gastronomique de Hong Kong of Chaine des Rotisseurs.
