Centara Grand at Central Plaza Ladprao Bangkok has joined efforts to advance Thailand’s Food Bank initiative through the launch of the “Surplus Food Recipe Cookbook”, developed by the National Science and Technology Development Agency (NSTDA) in collaboration with the Scholars of Sustenance Foundation (SOS) and partner organisations. The official launch took place on 2 September 2026 at Centara Grand at Central Plaza Ladprao Bangkok.

During the event, Wuthisak Pichayagan, General Manager of Centara Grand at Central Plaza Ladprao Bangkok, shared his perspective on the role of the hospitality industry in managing surplus food responsibly. He highlighted the importance of applying the expertise of culinary professionals to ingredients that remain safe and of good quality, transforming them into food of renewed value and social benefit while contributing to tangible reductions in food waste.

The collaboration brought together six chefs representing six of the hotel’s restaurants: Chef Nut Panus Balthanajak of Chatuchak Café; Chef Toi Wisit Nachai of Hagi; Chef Im-Im Siriwit Changtham of Don Giovanni; Chef Maew Sasithorn Mungmee of Le Danang; Chef Nim Pairin Hahingsa of Suan Bua; and Chef Jackie Tse Chi Wai of Dynasty, winner of Iron Chef Thailand 2025.

Drawing on the distinctive techniques and culinary traditions of their respective kitchens, the chefs transformed surplus ingredients into a selection of creative dishes. Among the highlights demonstrated live at the event were “Japanese-Style Braised Salmon Head with Soy Sauce” and “Hong Kong-Style Deep-Fried Duck Carcass with Garlic and Pepper”. Other recipes included “Thai Herbal Tom Yum with Salmon Head”, “Vietnamese Chicken Soup with White Pearls”, “Crispy Golden Tofu with Holy Basil Sauce” and “Pasta with Thai-Style Minced Pork in Tomato Sauce”.

Together, the dishes demonstrate how ingredients that might otherwise be overlooked can, when handled appropriately and creatively, be given a new purpose and transformed into high-quality, appetising meals.

The Cookbook features 19 recipes developed by chefs and food experts, with the aim of sharing practical culinary knowledge with volunteers across the Thailand’s Food Bank network, particularly the “Rescue Kitchen” initiative. The recipes are designed to support the preparation of safe, nutritious and high-quality meals using surplus ingredients, which can then be distributed to vulnerable communities across Thailand.

The hotel’s participation reflects Centara Grand at Central Plaza Ladprao Bangkok’s commitment to using its culinary expertise to create meaningful social value. Through responsible food management, waste reduction and the efficient use of resources, the hotel continues to support practical approaches to sustainability that extend beyond its kitchens and into the wider community.

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