BEYOND THE OPERA – Chef Tam Kwok Fung

Chef Tam is one of the lead characters on the task of taking Chinese/Cantonese cuisine, to an international recognition as a high ending cuisine. After 12 year in Macau, Chef Tam built a strong reputation in the asian gastronomic scene, through his refined Cantonese Cuisine. Now he is Leading the Kitchen of “Wing Lei Palace” restaurant, at the Casino Hotel Wyn Palace. Chef Tam goes deep on traditional technics of Cantonese cuisine, while still incorporate modern technics to highlight classic Chinese elements from his dishes, like Pigeon and Sea Cucumber.


In this documentary we present the story of Chef James Noble and his wife May. They run a project called “The Boutique Farmers”, where they produce exclusive produce on specific demand of Chefs from high end Restaurants in Bangkok. And also supply their own Farm to Table restaurant “Home”

After years working around the world in Hotels and Michelin star restaurants, James followed his dream to drop off the grid, and do a sustainable proof in provenance, low-carbon operation.

Get to know more about “Farm to Table” and “Retainership Farming”, with The Boutique Farmers, in Pak Nam Pran, Thailand.


“Thai Cacao”, presented by the Chef Black Hatena, from the restaurant “Blackitch” in Chiang Mai, introduces history, diversity, relevance, and possible uses for the Cacao produced in Thailand. With a strong work focused in Fermentation and other sustainable practices, Chef Black has been constantly active in exchange of knowledge with farmers and traditional communities in Thailand, specially in the north of the Country. In this film, he shared with us, some ideas out of his research on Thai Cacao and the possible sub-products from each stage of the complex cycle of processing the Cacao Bean.

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.