Royal melodies take centre stage for Sala Sudasiri Sobha concert
The concert will be performed by Pana Yontararak, the eldest son of Thailand's legendary pianist and composer Nat Yontararak, also founder of Nat Studio which celebrates its 40th anniversary this year.
The centrepiece of the programme is the monumental Glory To Our Great Kings, Thailand's first piano sonata composed by Nat, based on royal melodies across several reigns. With over 100 performances in 16 countries and a landmark recording with Marco Polo label, it remains one of the most widely celebrated Thai compositions internationally.
Additional highlights include solo arrangements of royal compositions by King Rama IX, such as Still On My Mind and Love At Sundown, along with Rose Of Love, an original piece dedicated to HM Queen Sirikit The Queen Mother, in celebration of Mother's Day.
A distinguished pianist in his own right, Pana began his journey with a first prize at the 6th Nat Studio Piano Competition and went on to compete as one of only 12 contestants in the Grieg International Piano Competition in Oslo, Norway. He later earned top prizes at prestigious competitions in France and Italy and was honoured with the Luigi Castellini Award as the most outstanding graduate from the Francesco Morlacchi Conservatory in Perugia.
Pana studied at the École Normale de Musique de Paris under the Albert Roussel Scholarship, with additional support from Charoen and Khunying Wanna Sirivadhanabhakdi. After further training in Italy, he became the first Thai pianist to graduate with top honours from a state conservatory in Italy.
Now pursuing his doctoral degree in piano performance at the Faculty of Fine and Applied Arts, Chulalongkorn University, Pana presents this concert as part of his thesis, a tribute not only to his father's legacy but to Thailand's musical heritage.
Tickets cost 500, 1,000, 1,800, 2,000 and 2,500 baht and all proceeds after expenses will benefit Ruthaitip Christian School to provide sustainable educational opportunities for underprivileged youth.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Bangkok Post
5 hours ago
- Bangkok Post
Cross-cultural mooncakes
The Mid-Autumn Festival is tied to the traditions of the autumn harvest, when cakes were made as offerings to the Moon. Mooncakes have different symbolic meanings across various the Asian countries, where their flavours and forms differ, shaped by local ingredients, climate and culinary heritage. For the first time, three Singapore chefs have collaborated with Asia's Best Pastry Chef 2025, Dej Kewkacha of Kyo Roll En, to launch a limited-edition mooncake collection in Thailand. The one-of-a-kind collab brings together the culinary expertise of the Singaporean-Chinese chefs with Michelin-starred restaurants to deliver Thai, Chinese, Japanese and Singaporean flavours. Chef Jason Tan of Euphoria Renowned for his "gastro-botanica" cuisine that highlights botanical elements in French sauces, chef Tan has chosen to make a quintessential Singaporean-flavoured mooncake. Kaya Toast is inspired by Singapore's iconic snack and features a kaya custard filling with a touch of salted peanut butter. "I am always open to interesting collaborations and I know Kyo Roll En and chef Dej has being doing mooncakes for years. This is my first time creating and making a mooncake. My mooncake flavour is inspired by my childhood breakfast. I used to like eating bread with kaya and butter, which is traditionally Singaporean. However, I used to add peanut butter, too, for the savouriness. "I liked this combination so much that when I was at Corner House [the chef's previous restaurant], I used to have a dessert called 'My interpretation of childhood breakfast' on the menu. I created a dessert called 'Peanut Butter Kaya'. Naturally, for this mooncake collaboration, I thought of these flavour combinations. The filling is kaya and there is a thin peanut butter fritter centre. The pastry is made of brown sugar. "I don't think people usually associate peanut butter and kaya because it's usually just kaya and butter. As a child, a sweet breakfast did not really appeal to me, I wanted something sweet and savoury. "Dej created the prototype and got someone to deliver it to Singapore for me to taste and make sure it's how I wanted the mooncake to be. It went back and forth for a while before we achieved the exact flavour and consistency of the mooncake." Chef LG Han of Labyrinth The first Singapore restaurant to be awarded a Michelin star for modern cuisine, Labyrinth's chef LG, as he is affectionately known, is renowned for his innovative exploration of Singapore's culinary heritage. Mooncakes aren't left behind either, though with an interesting twist. "Doing a Singaporean flavour-inspired mooncake was quite natural to me, the culinary philosophy of how I came up with the idea of the flavours is the same as how I create the menu at Labyrinth. "Being 100% Singaporean, but being half Thai, I wanted to do something that I love and also has crossroads with Thailand. So I chose orh nee, the Teochew yam paste dessert. In Singapore, we cook the yam paste with sugar, coconut cream and ginkgo nuts. I really enjoy eating this at the end of a Chinese meal. "I discovered through my discussions with Dej that there's a Thai version, which has a similar base -- the yam paste -- cooked over fire with water and sugar and ginkgo nuts, which is similar. The difference is that Thais also add water chestnut, salted egg yolk sauce and goji berries. I thought it might be the perfect flavour to introduce to the Thai market, considering the similarity or familiarity. "Getting the balance right was a bit difficult since there is a lot going on in one mooncake. I gave Dej a traditional recipe and we had a back and forth of three to four prototypes before deciding on one. I was quite surprised the flavours didn't overpower each other. The key was the consistency of the yam paste. "I am at an age where I don't like my desserts to be overly sweet and I prefer it to be more natural, which also fits into Dej's dessert philosophy. I wanted to keep that ethos of who Dej is as a chef and who I am as a chef." Chef Zor Tan of Born Known for his skilful blend of French and Chinese techniques for a unique East-meets-West fine dining experience, chef Tan's flavour is sweet potato and oolong tea. A refined blend of Japanese satsuma imo, or sweet potato, and rich Chinese oolong tea, are flavours derived from the chef's signature dessert at the Michelin-starred Born. "The dessert at Born has Japanese sweet potato, different textured sweet potato, an oolong Chantilly and sea salt ice cream. I wanted to make a mooncake of these flavours that connect to me and to Born," said chef Tan. "As a child, I loved sweet potato, my mum always cooked it with rock sugar. Mooncakes always have three layers, the crust, the filling and the inner filling. My crust is potato and oolong, then oolong tea and the inner filling is baked sweet potato." Chef Dej Kewkacha of Kyo Roll En Asia's Best Pastry Chef 2025, chef Dej's mooncake this year will be a Yuzu Lava, which has the aromatic yuzu from Kochi in Japan, and when warmed, presents molten "lava". "This year, the highlight for me is the mooncake crust, which while you're eating it will taste more like cake and less like a mooncake," said chef Dej. The limited-edition mooncakes are packaged in a handbag-style gift box with a bamboo-shaped handle, wrapped in traditional Singaporean batik fabric, a national textile pattern symbolising joy and friendship. The box is refined with intricate laser-cut detailing that frames illustrated scenes inspired by the Mid-Autumn Festival. With each box comes premium yuzu Sencha tea from Kyoto, Japan, infused with yuzu peel, a perfect pairing for the mooncakes. Traditional mooncakes Chef Dej is also offering a traditional Cantonese mooncakes, apart from the limited-edition mooncakes. "For these, we use millennia-old recipes of classic flavours that can be kept for a longer period [max 60 days] at room temperature," he said. The flavours are Cookie Crust, which is Thailand's first ever crispy cookie-crusted mooncake filled with almond and cheese; Pistachio Lava, buttery pistachios with flavour notes reminiscent of the viral Dubai chocolate; Lava Custard, which is a traditional Cantonese style with oozing salted egg yolk; and the Thai favourite, Durian Lava, where Monthong durian is used for the filling. Presented in two sizes, the eight-piece is a two-tier jewellery box with a clear acrylic lid and includes two pieces per flavour. The four-piece comes in a chic, handbag-style hard paper box, adorned with illustrations of a Full Moon and rabbits, longstanding symbols of abundance and prosperity in the Mid-Autumn tradition. The mooncakes are open for orders with delivery beginning from Aug 25 to Oct 12.
Bangkok Post
5 hours ago
- Bangkok Post
A fresh era in French gastronomy
It is not really news that the only female chef in the world with the most Michelin-starred restaurants, a total of 10, will be joining Bangkok's culinary scene at Le Normandie, Mandarin Oriental. In an exclusive with the Bangkok Post, chef Anne-Sophie Pic talks about Le Normandie's new chapter, which the restaurant embarks on in September. Celebrated for her bold vision and avant-garde approach to French gastronomy, chef Pic's philosophy is a creative process she calls "Suffusion". "This approach, starting with an aromatic framework, brings together various techniques and preparations that reveal and create a dialogue between the ingredients. I like to think of tasting as a non-linear experience and offer our diners a sequence of flavours that unfold throughout the tasting," she says. "I believe that cuisine is a universal language, a space where cultures meet. Opening a new chapter at Mandarin Oriental, Bangkok, an iconic institution that embodies elegance and refinement, is an adventure that excites me. I look forward to creating an experience where French gastronomy engages in a dialogue with the vibrant energy of Thai culture. "The restaurant Anne-Sophie Pic at Le Normandie marks our first collaboration with the Mandarin Oriental, born from the trust placed in us by Laurent Kleitman and Mandarin Oriental. I aspire to offer Le Normandie, an emblem of French gastronomy in Bangkok, a true tribute to its history through a unique culinary experience. I was honoured to discover Le Normandie in 1998 while cooking during a gastronomic week and I'm excited to present an experience where French cuisine resonates with the vibrant energy of Thai culture. "Some of my signature dishes, like the Berlingots, will be presented with smoked Camembert, saffron, chamomile and tomato as key elements. Then, there's the lobster dashi with red fruits, a reinterpretation that reflects both French and Asian cuisines." The Berlingots is a dish the chef imagined "as a bridge between my roots, local produce and distant influences that inspire me". The signature dish changes depending on which country her restaurants are based in. The consistent feature is the tetrahedral shape, inspired by Berlingots de Carpentra fruit candies from Vaucluse, Provence, said to have been created by a cook for Pope Clement V in the 14th century. Its name, "Berlingot", is said to be derived from the Pope's given name, Bertrand de Got. The chef de cuisine at Anne-Sophie Pic at Le Normandie will be Tamaki Kobayashi. "She began as an intern at my restaurant Pic in Valence and steadily rose through the ranks to become my head chef at my three-Michelin-star establishment. Tamaki embodies rigour, attention to detail and precision -- qualities essential for leading a team with discipline and harmony. Her talent and passion for gastronomy shine through every dish. Our collaboration, which has lasted nearly 14 years, now takes on full meaning in this new shared challenge," says chef Pic. Anne-Sophie Pic at Le Normandie will offer different options: an à la carte menu, a lunch menu -- with a selection of starters, mains and desserts -- designed for a lighter, more refined experience, and of course, a tasting menu to fully immerse in the essence of the experience. No stranger to Asia, chef Pic first explored the continent at the age of 21. "During my travels in Asia, I had the privilege of discovering Thailand, where I was struck by the complexity of its aromas, the diversity of its ingredients and the generosity of its cuisine. When creating the menu for Le Normandie, I naturally drew inspiration from these powerful memories. Signature ingredients that I like cooking with, such as galangal, kaffir lime and green curry, will flavour my creations, always with a spirit of respect and balance of flavours. "Thai cuisine is distinguished by its intense flavours. It is this dialogue between the richness of French cuisine and Thai influence that I wish to bring to life in every dish. As an example, langoustines are accompanied by a broth crafted from my interpretation of green curry." Her signature lobster dish is inspired by her travels in Japan, where chef Pic spent six months. Her must-do in any new country is visit the local markets and restaurants to deepen her understanding of local dining habits and familiarise herself with the produce available. "Meeting local producers and artisans provides a valuable immersion and allows me to explore new products and textures. It broadens my sensory palette and inspires me greatly. All these discoveries fuel my thinking as I strive to create a cuisine that reflects who I am while paying tribute to Thai culture in all its vibrant and authentic richness. I look forward to rediscovering the markets, producers, ingredients and flavours during my visit, and the opening of the restaurant in September," says chef Pic. Her culinary philosophy is also the name of her latest cookbook, in which the art of perfume-making relates with cooking. "The art of perfumery and the art of gastronomy share the same sensory language. Just as a perfumer composes fragrances, I create my culinary creations around aromatic frameworks. There is a strong element of olfactory memory in my cooking. I often work with infusions, distillation or fermentation to capture the subtlety and complexity of an ingredient, often plant- or flower-based," explains chef Pic. "Early in my career, I became fascinated by perfumery and discovered enfleurage -- a cold infusion technique known for its faithful preservation of flavours. I truly believe in the cross-fertilisation between different fields. My friendship with perfumer Francis Kurkdjian continually inspires me and is a sincere source of mutual enrichment." As one of the world's most lauded female chefs, overseeing five restaurants across four countries [making Anne-Sophie Pic at Le Normandie her sixth], quality control is of the utmost importance. "I regularly visit each of my restaurants. It's essential for me to immerse myself in the daily lives of the teams, maintain a strong connection with them and also to understand local trends, taste and refine my cuisine," says chef Pic. "Travelling the world through its flavours is a real pleasure. It allows me to envision a unique identity for each of my restaurants, one that resonates with its environment. When it comes to creativity, Valence in France, remains the beating heart of our house. All the chefs from my restaurants around the world come there several times a year to the Pic Lab, my creative laboratory. Together, we develop dishes, test, exchange ideas and refine. It is an essential place for research, but also for passing on and sharing the DNA of my cuisine." With a fully reimagined space and an inspired new design, envisioned in partnership with designers Humbert & Poyet, Anne-Sophie Pic at Le Normandie will blend heritage with modernity, preserving the elegance of its past while ushering in a fresh era of contemporary French cuisine.
Bangkok Post
13 hours ago
- Bangkok Post
EM DISTRICT Celebrates Thai Craftsmanship and Culture
Thailand's rich cultural heritage and exquisite craftsmanship—hallmarks of the nation's soft power on the global stage—are once again in the spotlight as EM DISTRICT (comprising EMPORIUM, EMQUARTIER, and EMSPHERE) collaborates with the Department of Cultural Promotion, Ministry of Culture; the SUPPORT Foundation under the patronage of Her Majesty Queen Sirikit, The Queen Mother; and the Tourism Authority of Thailand to present 'EM DISTRICT Sense of Thai 2025.' Now in its fourth consecutive year, the event commemorates the 73rd birthday anniversary of His Majesty the King and the 93rd birthday anniversary of Her Majesty Queen Sirikit, The Queen Mother. It also pays tribute to Her Majesty's more than five decades of unwavering commitment to promoting Thai handicrafts—an initiative that has not only preserved national heritage but also generated employment and improved livelihoods across the country. Onthira Bharksuwana, Senior Vice President of EM DISTRICT, explained: 'This annual event, jointly organised by EM DISTRICT in collaboration with both public and private sectors, honours Her Majesty Queen Sirikit, The Queen Mother, and sustains her legacy of promoting Thai handicrafts—particularly handwoven textiles that reflect the unique identities of regional communities. We also spotlight the royal initiatives of Her Royal Highness Princess Sirivannavari Nariratana Rajakanya, whose invaluable contributions to the preservation and modernisation of Thai textiles have earned global recognition. In honour of her efforts, UNESCO presented Her Royal Highness with a commemorative medal on 18 July 2025 at its Paris headquarters, recognising her commitment to cultural preservation, the fine arts, and advancing Thailand's creative industries.' Her Royal Highness Princess Sirivannavari Nariratana Rajakanya graciously presided over the opening ceremony, where she attended 'The Symphony of Thai Textiles' fashion show featuring 14 of Thailand's leading fashion houses: SIRIVANNAVARI, TIRAPAN, THEATRE, ASAVA, ISSUE, CHAIGOLDLABEL, WISHARA-WISH, MILIN, VICKTEERUT, ARCHIVE026, TANDT, JANESUDA, LANDMEÉ, and IRADA. Themed 'The Symphony of Thai Textiles', the show highlighted handwoven fabrics from the SUPPORT Foundation and various local communities. The designs ranged from royal motif-printed Thai silk to plaid and plain silk, presented in 42 contemporary outfits reflecting each designer's unique style. For the show, Her Royal Highness personally designed an exclusive collection under her fashion house, SIRIVANNAVARI, titled Devotional Design. The collection showcases her vision of preserving traditional Thai textiles while infusing them with modern aesthetics. It features signature sculptural draping, hand-wrapping techniques, and voluminous silhouettes to highlight the elegance of the fabrics with minimal stitching. The SIRIVANNAVARI collection included two standout pieces inspired by the brand's Spring/Summer 2023 collection. The first was a fuchsia silk mudmee off-shoulder gown, adorned with gathered details, ruffles, a high slit, asymmetrical hemline, and intricate embroidery. The second was a turquoise Thai silk mudmee gown paired with a French lace corset, featuring asymmetrical draping and elaborate bodice embroidery. Both ensembles used SUPPORT Foundation fabrics, reinforcing Her Royal Highness's dedication to heritage preservation. Beyond the runway, the Thai Craft Market at EM MARKET Hall, G Floor, EMSPHERE offers visitors the opportunity to shop premium handicrafts, textiles, and agricultural products curated by the SUPPORT Foundation. A highlight is the limited-edition Thai silk featuring royal motifs, known as Siriraj Phastraphon, available to the public for the first time. The 2025 collection features the following patterns: Pud Tan (Cotton Rose Hibiscus) The Heart of Pud Tan Mayurasiri Horse Motif Kho Chao Fa Motif Other featured items include contemporary mudmee silk with star, wave, and sky motifs, wool products from Mae Hong Son, artificial flowers inspired by Her Royal Highness's visit to Chiang Mai, and modern ceramic dinnerware. Adding a playful touch, the Textile Museum presents Thai dessert-inspired 3D ice creams with flavours such as: Chocolate-covered coconut (Grand Palace Gate pattern) Chocolate-covered Chitralada milk tablet (Grand Palace Gate pattern) Mangosteen, coconut cream, and mango (Wat Phra Kaew tile pattern) Durian and Thai tea (elephant motif) The event also features top-quality products from the SUPPORT Foundation and performances of the Khon masked dance, scheduled on weekends and public holidays (2–3 and 9–12 August) at 3:30 PM and 4:30 PM at EM MARKET Hall. Following the fashion show, all 42 outfits will be displayed in the 'Symphony of Thai Textiles' exhibition at EM Station, M Floor, EMPORIUM (connected to BTS Phrom Phong), from 30 July to 13 August 2025. The exhibition aims to inspire continued interest in Thai textiles and sustainability. Proceeds from sales of the Thai fabric collection featured at the event will be donated, via the Thai Red Cross Society, to support individuals affected by the situation at the Thai-Cambodian border. Celebrate the splendour of Thai culture, craftsmanship, and creativity at EM DISTRICT Sense of Thai 2025, on view now through 13 August at EMSPHERE.
