CHAPTERS FROM KOH LIBONG | CHAPTER 1 | LOW TIDES

CHAPTERS FROM KOH LIBONG is a UTOPIFOOD! original series, about three different experiences in the Fishermen Village of a unique Island in South of Thailand. In the Series we count with the main collaboration of Chefs Napol Jantraget (Joe) and Saki Hoshino from the restaurant 80/20 in Bangkok. And from the project Samrub For Thai, Chef Prin Polsuk and the designer and food activist Mint Jarukittikun.

In the CHAPTER ONE – “LOW TIDES”, Arlei Lima, the Director of the series, presents the Island and his first impressions, while he stand on the position of an observer and see the influence of the tides on the community rhythm.

80/20 : https://www.8020bkk.com

Chef Joe / Napol Jantraget: https://www.instagram.com/njantraget/

Chef Saki Hoshino: https://www.instagram.com/sk.saki/

Samrub For Thai: https://www.facebook.com/samrubforthai/

Chef Prin Polsuk: https://www.instagram.com/prinpolsuk/

Mint: https://www.instagram.com/goodmorning…

CHAPTERS FROM KOH LIBONG | CHAPTER 2 | JOE & SAKI GONE FISHING

CHAPTERS FROM KOH LIBONG is a UTOPIFOOD! original series, about three different experiences in the Fishermen Village of a unique Island in South of Thailand. In the Series we count with the main collaboration of Chefs Napol Jantraget (Joe) and Saki Hoshino from the restaurant 80/20 in Bangkok. And from the project Samrub For Thai, Chef Prin Polsuk and the designer and food activist Mint Jarukittikun.

CHAPTER TWO – “JOE & SAKI GONE FISHING” Chefs Napol Jantraget left Thailand when he was 18 years old to leave in Canada, where he stayed for 12 year and started his career. Was also in Canada the he met Chef Saki, the Japanese pastry Chef today his wife and partner at the restaurant 80/20 in Bangkok. Together they’ve been exploring Thai cuisine and it’s ingredients, in this trip they experienced and discovered more about the southern Thai food culture.

80/20 : https://www.8020bkk.com

Chef Joe / Napol Jantraget: https://www.instagram.com/njantraget/

Chef Saki Hoshino: https://www.instagram.com/sk.saki/

Samrub For Thai: https://www.facebook.com/samrubforthai/

Chef Prin Polsuk: https://www.instagram.com/prinpolsuk/

Mint: https://www.instagram.com/goodmorning…

CHAPTERS FROM KOH LIBONG | CHAPTER 3 | #COOKINGWITHPRIN

CHAPTERS FROM KOH LIBONG is a UTOPIFOOD! original series, about three different experiences in the Fishermen Village of a unique Island in South of Thailand. In the Series we count with the main collaboration of Chefs Napol Jantraget (Joe) and Saki Hoshino from the restaurant 80/20 in Bangkok. And from the project Samrub For Thai, Chef Prin Polsuk and the designer and food activist Mint Jarukittikun.

CHAPTER THREE: Chef Prin Polsuk is one of the most representative Chefs when the subject is Thai Cuisine. Years of work side by with Chef David Thompson at the prestigious restaurant Nahm, gave Prin a international recognition. Now together with the Designer and food activist Mint Jarukittikun, they present one of the most interesting dinning experiences in Bangkok with an 8 seat private table, along the project Samrub for Thai. As the project started with a series of pop-up dinners in street food locations, it show their love for cooking and researching, as well an open mind for challenges and new experiences, as we can see in this Chapter… #COOKINGWITHPRIN.

Samrub For Thai: https://www.facebook.com/samrubforthai/

Chef Prin Polsuk: https://www.instagram.com/prinpolsuk/

Mint: https://www.instagram.com/goodmorning…

80/20 : https://www.8020bkk.com

Chef Joe / Napol Jantraget: https://www.instagram.com/njantraget/

Chef Saki Hoshino: https://www.instagram.com/sk.saki/

CONCEPTS AND REGIONS | Episode | 2 – A Ostra Bêbada

“Concepts and Regions”, is a documentary series, presenting restaurants different in concepts, but with a common motivation, working with regional produce.

“A Ostra Bêbada” (The Drunken Oyster), is located in Curitiba, capital of the Paraná State, in Brasil. The City has a very special location, being at 934 meters above sea level and 100km from the coast, separated by the Atlantic Forest Mountain Range. The Chef Lucas Cintra and his partner, the architect and urbanist Rafael Fusco, were inspired by the Spanish Tapas concept, to bring to the heart of Curitiba, native produce from the coast and the mountains. The concept goes according their stablished relationship with the City and its urban use, after their first successful enterprise, the street food bar, Pizza CWB. But with “A Ostra Bêbada” they take another step, connecting the City, the Mountain and the Oceans, with a touch of the influence by the Italian and Spanish cuisine, bringing into a full circle the important geographical, historical and cultural elements that build Curitiba’s Character.

CONCEPTS AND REGIONS | Episode | 1 – Samuay & Sons

“Concepts and Regions”, is a documentary series, presenting restaurants different in concepts, but with a common motivation, working with regional produce. In the first episode, we explore the thoughts of Chef “Noon”, Weerawat Triyasenawat , from the restaurant Samuay & Sons, in Udon Thani, northeast of Thailand. The region known as “Isan”, has one of the most exciting and complex cuisines in Thailand, mixing unique herbs and challenging the balance of flavors through dynamic combinations of salty, bitterness, sour and sweet, with an enlighten spicy feeling. A history in foraging and preservation of proteins, is part of the regions character. The forest is a key element, as much as its communities, like points the very passionate Chef, that dish by dish calls the attention to environmental and cultural preservation of Isan and Thailand.