by Christina Thomas | Last Updated: January 12, 2024
WHO: TBC Asia is proud to announce the launch of Gastro Odyssey – an exclusive monthly fine dining series where TBC Asia invites highly acclaimed chefs from renowned and MICHELIN-starred restaurants around the world to Singapore for a limited-time experience. Hosted at TBC Asia’s Private Dining Lounge in the prestigious District 9 of Singapore, the respective guest chefs will curate exquisite menus which will be paired with some of the finest wines.
WHAT: The inaugural Episode 01 features Thai culinary sensation, Chef Sujira “Aom” Pongmorn who has a history of launching successful restaurants. As the former Chef de Cuisine at Saawaan, she has won and maintained 1-MICHELIN star from 2019 to 2022 and led to Chef Aom being awarded the first winner of Thailand’s MICHELIN Young Chef Award in 2021.
Her creations for TBC Asia are an interpretation of her own rich personal experiences coupled with her mastery of traditional Thai recipes handed down by culinary masters where each fusion is a blend of tradition and modernity, using only fresh, daily-sourced ingredients with some ingredients specifically air-flown to retain their authentic flavours.
Oyster Tom Krong
The star dish of this series – “Oyster Tom Krong,” is a modern adaptation of a local Thai delicacy, featuring an umami-rich broth with smoked and dried fish, fresh Thai herbs, and the briny taste of oysters. Chef Aom’s culinary journey adds a personal touch to the bespoke experience that defines TBC Asia.
The 4-night-only private gastronomy experience is a limited 3 lunch and 4 dinner sessions from 24th till 27th January 2024 with each session comprising only 12-seats. For Lunch, one can expect a 7-course menu priced at $388 nett and for Dinner, it is a culinary journey comprising a 10-course menu at $588 nett.
Hokkaido Hairy Crab
Both sessions are to be accompanied and enhanced by expertly curated wine pairings.
Following Chef Aom, and continuing the Gastro Odyssey series at TBC Asia, Episode 02 in February will feature Chef Liu Zhen, known for his exceptional Ning Bo-style cuisine, from 1-MICHELIN Starred Yong Fu in Hong Kong. For Episode 03 in March, the spotlight turns to Chef Chumpol Jangprai from the much-heralded 2-MICHELIN Starred R-Haan in Bangkok. Chef Chumpol is a celebrated figure in Thai cuisine and notably created the Gala Dinner menu for the 29th APEC Summit in 2022.
WHERE: TBC Asia’s exclusive Private Dining Lounge. A venue that exudes a blend of exclusivity and quiet luxury set in a modern, contemporary Italian-Baroque chic. It’s a fitting venue for C-suite gatherings, VIP client appreciation events and bespoke private gatherings such as wine and whiskey appreciation sessions.
HOW: TBC Asia’s Gastro Odyssey is high in demand, with some sessions in January already sold out and only limited seats are still available for public booking. To book seats for Gastro Odyssey, please visit https://www.tbc.asia/gastro-odyssey.
Or follow TBC Asia’s social media @Instagram and Facebook to get up-to-date notifications on the series of guest chefs.
Please refer to the appendix section for Chef Aom’s bio and menu information
For any media enquiries, please contact Seema at 9245 2640 (Call only) +6018 975 4179 (WhatsApp only) or [email protected].
Chef Sujira ‘Aom’ Pongmorn’s Biography
Born and raised in the vibrant heart of Bangkok, Chef Aom embarked on her culinary journey at the tender age of six, mastering the art of Thai-style omelettes. Her innate passion for the culinary arts led her to the prestigious Mandarin Oriental’s apprenticeship program post-high school.
With a stellar career trajectory, Chef Aom honed her skills at renowned establishments, including the lauded Lord Jim’s, Sra Bua by Kiin Kiin, and Issaya Siamese Club. In 2016, she unveiled Baan Phadthai, a culinary gem recognised with a Bib Gourmand in the MICHELIN Guide 2018, becoming a cherished destination for discerning visitors.
As the luminary chef de cuisine, Chef Aom played a pivotal role in the success of Saawaan, contributing to the restaurant’s prestigious 1-MICHELINStar status from 2019 to 2022. Her culinary prowess was further acknowledged with the coveted MICHELIN Guide Young Chef Award in 2021.
In 2023, Chef Aom founded Khaan, a culinary venture that has swiftly garnered acclaim with a cascade of excellent reviews. Her commitment to culinary excellence and innovation positions Chef Aom as a luminary in the world of gastronomy.
Notably, Chef Aom has been selected by TBC Asia for the inaugural series of Gastro Odyssey bringing exclusive dishes only for Singapore, a testament to her culinary artistry and influence in the global culinary landscape.
The Gastro Odyssey Series – Chef Sujira “Aom” Pongmorn’s Menu
Exclusive 7-Course Lunch Menu with Wine Pairing
First Course
Amuse bouche
Tamarind egg | Shrimp cracker| Blini caviar | Sea urchin
Andre Clouet Chalky (JS 93)
Second Course
Hokkaido hairy crab | Fermented rice noodle | Peanut sauce
2019 Le Petit Haut Lafitte Blanc (JS 95)
Third Course
(Soup)
Oyster | Smoked dry fish | Phak Wan
2020 Jean Dauvissat Chablis 1er Fourchaume (WE 94)
Fourth Course
Secreto pork | Tamarind rub | Homemade pickled
2020 Smith Haut Lafitte (WA / JD 100)
Fifth Course
Chicken ballotine | Forget husband rice | Herbal coconut
2022 Verget Pouilly Fuisse Terroir de Pouilly Les Combes Vieilles Vignes
(Vinous 95 /WA 94)
Sixth Course
Pandan cake | Coconut cream | Compote Thai melon
1996 Chateau de Fargues Sauternes (JA 95)
Seventh Course
Petit Fours
Mango with sweet fish sauce
Peanut and banana
Thong aek pumpkin
Pickled guava
S$388 nett
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Exclusive 10-Course Dinner Menu with Wine Pairing
First Course
Amuse bouche
Tamarind egg | Shrimp cracker| Blini caviar | Sea urchin
Andre Clouet Chalky (JS 93)
Second Course
Angus beef | Toasted sticky rice powder | Lime dressing
2019 Aegerter Beaune 1er Cru Les Reversees (JS 92)
Third Course
Hokkaido hairy crab | Fermented rice noodle | Peanut sauce
2019 Le Petit Haut Lafitte Blanc (JS 95)
Fourth Course
Mullet | Kale | Crispy salted fish
2017 Kientzler Riesling Geisberg Grand Cru (WE 92)
Tower Club Award 2022 – Best Old World Riesling
Fifth Course
(Soup)
Oyster | Smoked dry fish | Phak Wan
2020 Jean Dauvissat Chablis 1er Fourchaume (WE 94)
Sixth Course
(Palette Cleanser)
Watermelon | sweet vinegar
Seventh Course
Secreto pork | Tamarind rub | Homemade pickled
2020 Smith Haut Lafitte (WA / JD 100 )
Eighth Course
Chicken ballotine | Forget husband rice | Herbal coconut
2022 Verget Pouilly Fuisse Terroir de Pouilly Les Combes Vieilles Vignes (Vinous 95 /WA 94)
Ninth Course
Pandan cake | Coconut cream | Compote Thai melon
1996 Chateau de Fargues Sauternes (JA 95)
Tenth Course
Petit Fours
Mango with sweet fish sauce
Peanut and banana
Thong aek pumpkin
Pickled guava
S$588 nett