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The Tamarind Dining Experience - Special Guest Chefs

Tamarind Hill, owned and managed by Samadhi Retreats, offers a collection of award-winning restaurants and resorts across South East Asia over the past decade. As a partner restaurant of the World Gourmet Summit, Tamarind Hill will be flying in some of their best chefs from various establishments to present an Asian epicurean feast for one-night only on 19 April 2013. With each chef preparing different courses of the 6-course dinner, diners will be in for an unforgettable experience amidst the elegant setting of Tamarind Hill, nestled atop the Labrador Nature Reserve.

Venue: Tamarind Hill
Date: 19 April 2013, Friday
Time: 8pm


Somkhuan Wandee
Executive Chef, Tamarind Springs, Kuala Lumpu
Executive Chef Somkhuan Wandee hails from Chiang Mai, Northern Thailand. Finding inspiration from her grandmother, who once served the King of Siam, she began cultivating her skills under the tutelage of her mother. Chef Wandee's delectable culinary creations are made using only the freshest and most authentic ingredients, both local and imported, and never compromising on quality. Chef Somkhuan has played a key role in winning acclaim and prestigious local awards for Tamarind Springs over the past 10 years.

Sombat Kokasemkul
Executive Chef, NEO Tamarind, Kuala Lumpur

Chef Sombat Kokasemkul began his career as a cook in Thailand before establishing a name for himself in the culinary scene in Malaysia. Having worked with numerous renowned hotels in Bangkok and later trained with Executive Chef Thiti Thammanatr in 2007, he is now Executive Chef of NEO Tamarind specialising in modern and creative Thai cuisine. He infuses Western methods, techniques and presentation style, creatively injecting ingredients never attempted before or explored in traditional Thai cuisine.

Wanthana Nikonsaen
Executive Chef, Tamarind Hill, Kuala Lumpur

Fortified with extensive experience across Asia, Chef Wanthana’s passion for cooking is clearly visible in the care she takes in assembling her dishes as well as her detailed presentation. Having worked across leading properties in Asia including YTL’s prestigious Pangkor Laut Resort where she led as Head Chef for its Modern Asian Fusion Restaurant, she brings with her extensive knowledge of Asian cuisine and focuses on Thai-Burmese cuisine at Tamarind Hill.

Thiti Thammanatr (Hosting Chef)
Executive Chef, Tamarind Hill Singapore
A native of Bangkok, Thailand, Chef Thiti Thammanatr realized his zealousness for cooking when he made a move to Vancouver, Canada at 18.  From a humble start as a cook at a Canadian family-style restaurant to a Teppanyaki chef at the renowned Suntory Japanese restaurant, he became one of the few Thai chefs in the world to practise Japanese Cuisine at that time. Chef Thammanatr moved on to work with many top chefs in Canada whose restaurants he had contributed to winning accolades, including chef Thomas Haas from the acclaimed Thomas Haas Patisserie.


Tamarind Hill Platter 
Salmon and Salmon Roe with Spicy Vinaigrette
Beef Nigiri with Chili Mortar-Roasted Rice Sauce
Tempura Scallop and Pomelo Salad

NV Cordoniu Brut, Catalunya, Spain

Deep Fried River Prawn
with Spicy Herbal Sauce

Jasmine-Lemon Granita

Steamed Red Snapper
with Lemongrass Vinaigrette

2011 AIX, Rose, Coteaux d’Aix en Provence, France

Grilled Wagyu Beef Sirloin
Topped with Pan-Seared Foie Gras and Cashew Nut Crumbs
Phanaeng Curry Reduction

Pan-Roasted Duck Breast
Semi-Dried Grape and Pineapple Compote
with Green Curry Foam

2010 McHenry Hohnen, Cabernet Merlot, Margaret River, Australia

Stir-Fried Asparagus with Shrimp Paste
Accompanied with Kaffir Lime Flavoured Rice

Sweet Platter
Rice Dumpling in Lavender Syrup
Caramelized Mango with Mint in Rice Paper Roll
Lemongrass Crème Brulee

2009 Delas, Muscat Beaume de Venise, Rhone Valley, France

S$128++ with wine pairing