Pioneering and transformative wellness destination Chiva-Som in Hua Hin, Thailand, continues its commitment to preserving the area’s only mangroves with a fundraising gala dinner for Krailart Niwate Mangrove Ecosystem Preservation Project on 12th December 2022.
Throughout its nearly three decades of existence, Chiva-Som’s commitment to sustainability has grown from strength to strength, infusing not only the guest wellness journey but also its daily operations and outreach to local communities. Its mangrove project, Kralart Niwate, is the jewel in its sustainability crown, and Hua Hin’s only urban mangrove ecosystem. Since 2007, over 10,000 mangrove trees have been planted, and a 1,000-metre elevated boardwalk allows visitors to explore the reserve while surrounding themselves with the healing qualities of nature.
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The gala dinner on 12th December is the collaboration of Chef Dan Bark of Cadence and Chiva-Som’s own Executive Chef Sinchai Srivipa presenting an eight-course menu of wellness cuisine. The evening will begin with a mocktail reception at the Orchid Lounge, followed by dinner at the Taste of Siam overlooking the ocean. Highlight dishes include an amuse-bouche of kingfish and caviar, tender wagyu beef with kimchi and miso, and a unique savoury-sweet dessert inspired by the Thai dish Miang Kham. In addition, many dishes will feature fresh, organic produce sourced from Chiva-Som’s own gardens.
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Chef Dan Bark is a product of the fast and energetic pace of Chicago, where he mastered the art of fine dining first at the city’s two-Michelin-starred Avenues, and then at the three-Michelin-starred Grace. In 2015, Chef Dan relocated to Thailand, opening Upstairs at Mikkeller, which earned a Michelin star in 2018 and 2019. In 2020, he launched Cadence by Dan Bark, presenting innovation and a delicate balance of subtle flavours and dining experiences and received 1 Michelin star in 2021. His cuisine is best described as Progressive American, where each dish is a mix-and-match of techniques and fresh ingredients unbound by geography and flavour combinations.
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Commenting on his second collaboration with Chiva-Som, Chef Dan Bark, Executive Chef and owner of Cadence Restaurant said, “I’m very pleased to be a part of this important event for mangrove preservation in Hua Hin following our previous partnership in 2019. I am very happy to work with Chef Sinchai and the Chiva-Som team; they present wellness cuisine in an approachable, creative and innovative way, always keeping the wellbeing of their guests in mind.”
Chiva-Som’s Chef Sinchai Srivipa began his culinary career over three decades ago, winning a scholarship from the Royal Orchid Sheraton Hotel in Bangkok. He travelled and worked all over the world, including in Australia, Singapore and the United Kingdom, mastering different cuisines. Chef Sinchai joined the Chiva-Som team in 2009, with a short secondment to Jordan for two years as the personal chef of the royal Hashemite family. Today, he leads one of the world’s most recognised wellness cuisine teams.
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Reiterating the synergies and shared passion they have, Executive Chef Sinchai stated, “Chef Dan is a talented chef and we’re delighted to collaborate with him again. We share values of sustainability and dedication towards guests and we will make this event a wonderful night for our guests.”
On 13th December, they can then join the complimentary morning visit to the mangroves, with a walk through the sanctuary culminating in a guided meditation session up on the hillside.
Tickets for the evening are priced at THB 10,000 net per person, with a wine-pairing option at an additional THB 2,000. All proceeds after expenses will go to the Krailart Niwate Mangrove Ecosystem Preservation Project.