- \n
- \n Michelin’s composite innovation inspires a distinctive culinary experience, blending strength, adaptability, and creativity in a layered Thai menu.\n <\/li>\n
- \n GOAT Bangkok brings its MICHELIN-Star expertise to reimagine Thai traditions with bold, transformative techniques.\n <\/li>\n
- \n The dinner celebrates Michelin’s innovation and excellence, linking advanced materials with gastronomy in an immersive journey.\n <\/li>\n<\/ul>\n
BANGKOK, THAILAND –
\nMedia OutReach Newswire<\/a> – 18 December 2025 – As part of the Michelin Beyond Performance, Asia Pacific Media Day 2025, Michelin hosted an exclusive dinner experience that brought together culinary artistry and technological inspiration. The evening featured a specially curated menu by
\nGOAT<\/b>, the acclaimed One MICHELIN Star restaurant from Bangkok.<\/p>\n\n ![\"IMG](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
\n<\/figure>\nThe dinner was designed to reflect
\nMichelin’s pioneering work in composites<\/b>\u2014advanced materials that combine strength, flexibility, and innovation. Just as Michelin composites transform mobility and industry, GOAT’s menu transformed Thai culinary traditions into a multi-layered, immersive experience.\n<\/p>\nFar from a conventional media dinner, this was an unprecedented concept for Asia Pacific \u2014 an imaginative fusion of Michelin’s technological innovation and world-class gastronomy, unlike anything the region had ever experienced.\n<\/p>\n
GOAT: A Star of Thai Culinary Innovation<\/b>\n<\/p>\n
GOAT, led by Chef Tan-Parkorn Kosiyabong, is known for its fearless reinterpretation of Thai cuisine. The restaurant’s philosophy centers on transformation\u2014of ingredients, of traditions, and of the dining experience itself. For this event, GOAT stepped outside its home base to bring its culinary vision to life in a new setting, echoing the adaptability and ingenuity of Michelin composites.\n<\/p>\n
GOAT is recognized in the
\nMICHELIN Guide Thailand 2026 <\/b>selection with One MICHELIN Star <\/b>(2025 and 2026) <\/b>and a newly awarded Green Star<\/b>, underscoring its commitment to sustainability and culinary excellence.\n<\/p>\n“The concept of composites gave us a unique lens to reinterpret Thai cuisine. Each dish in this menu is a fusion of regional ingredients and techniques, layered to create something more powerful and expressive\u2014just like Michelin’s composites.”<\/i> said Chef Kosiyabong.\n<\/p>\n
The Menu: A Composite of Thai Regions and Stories<\/b>\n<\/p>\n
The evening began with
\nthree small bites<\/b>, passed around during the welcome reception. Each bite was a tribute to a different region of Thailand, offering a glimpse into the country’s rich culinary diversity:\n<\/p>\n- \n
- \n Nakhon Si Thammarat<\/b>:
\n Pomelo, tamarind, and lotus blossom<\/i>\u2014a reimagined palmetto salad elevated with wild elements and pickling techniques.\n <\/li>\n- \n Surat Thani<\/b>:
\n Crab curry, pickles, and sour cream<\/i>\u2014a thicker, richer take on yellow crab curry, paired with house-made sour cream and three distinct powders that bloom into three unique flavor profiles.\n <\/li>\n- \n Home<\/b>:
\n Duck liver, banana, and watermelon<\/i>\u2014a bold, playful bite that juxtaposes richness and freshness.\n <\/li>\n<\/ul>\n\nThe
\nappetizer<\/b>, named
\nMae Hong Son<\/b>, featured
\nham foam, pork jowl, and duck egg<\/i>, evoking the mountainous northern province with a dish that balanced smokiness, creaminess, and umami.<\/p>\nFor the
\nmain course<\/b>, GOAT presented
\nThe South<\/b>:
\nAged Thai Wagyu beef, condiments, baked rice, and roti<\/i>. Inspired by a typical Southern Thai breakfast, this dish invited guests to compose their own flavor journey\u2014choosing from a variety of condiments to contrast and complement the beef, much like assembling a composite material with purpose and precision.\n<\/p>\nThe evening concluded with
\nPrachin Buri<\/b>, a dessert of
\ncoconut, pandan, and sticky rice<\/i>. Simple yet profound, it paid homage to the eastern province’s agricultural heritage while offering a sweet, comforting finale.\n<\/p>\nComposites in Cuisine<\/b>\n<\/p>\n
A composite is a material made from two or more combined materials with different properties, resulting in a new material with superior characteristics, such as greater strength or durability. The ultimate Michelin composite is, of course, the tire.\n<\/p>\n
Just as Michelin’s composite technologies revolutionize mobility and sustainability, GOAT’s menu demonstrated how culinary composites\u2014regional ingredients, traditional techniques, and modern interpretations\u2014can create something greater than the sum of its parts. Each dish was a layered experience, inviting guests to explore contrasts, connections, and creativity.\n<\/p>\n
“Life-changing composites and experiences are at the heart of everything Michelin does. This dinner beautifully illustrates how the same principles of innovation and creativity can be translated into an unforgettable culinary experience.” <\/i>Said Sheena Flannery, Director of Communications, Michelin Asia Pacific.\n<\/p>\n
This dinner was not just a celebration of food\u2014it was a celebration of Michelin’s spirit of innovation, adaptability, and excellence.\n<\/p>\n
To find out more about Michelin’s life-changing composites,
\nclick here<\/a>.\n<\/p>\n![](\"https:\/\/release.media-outreach.com\/Release\/templates\/images\/socialMedia\/generic_link.png\")
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- \n Surat Thani<\/b>:
- \n Nakhon Si Thammarat<\/b>:
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