A marriage made in Thai heaven

They have put together a menu where Northern inspired dishes such as spicy duck sausage or slow-cooked lamb shank in hang lay curry marry perfectly with boutique wines such as Village Cellar Syrah or Chenin blanc, or Chateau des Brumes Le Prestige 2013 or Chateau des Brumes La Fleur 2006.
On August 24, the North Thai Bites Live Stations will feature hand-cut yellowfin tuna fish finished with kaffir lime essence and coconut lime fish sauce, slow-cooked chicken in Northern Thai curry, roasted Australian striploin wagyu beef clothed with hang lay spice, and more are paired with wine at the Champagnes Bar for Bt1,500-plus per person. Dusit Gold members pay Bt1,200-plus.
On August 25, the Village Farm Wine Maker 6-course dinner with seared Hokkaido scallops with lemon grass and coconut foam, fish salad with Northern spices, eggplant salad with prawns, clear yellow chicken soup, spicy duck sausage and more will be served at 22 Kitchen & Bar for Bt2,800-plus per person. Dusit Gold members pay Bt2,500-plus per person.
Chalong has honed his skills in various types of cuisines, but always comes back to his first love – Thai food. He particularly likes to give his own little twist and enhance the flavours of his favourite Thai food. He is now executive chef at dusit D2 and Dusit Princess Chiang Mai. 
Viravat is pursuing a lifelong dream in bringing to Thailand a wine of the finest quality. After a successful career in the steel and energy industries, he started his quest by searching for a place with the perfect soil, weather and sunny conditions and found the ideal terroir in the district of Wang Nam Khiew, Nakhon Ratchasima. The Village Farm and Winery was born. Since 2003, with the collaboration of the French maitre de chai Jacques Bacou and the help of his daughter, he has produced two ranges of fines wines: Village Cellar red white and rose, and the critically acclaimed, both nationally and internationally, Chateau des Brumes range. The Chateau des Brumes La Fleur is a true keeper as it will gain further complexity with careful cellaring.
For more information and reservations, call (02) 200 9000 extension 2345 or e-mail to dtbkdining@dusit.com.