Stay cool this summer with Khao Chae, a time-honored Thai delicacy once enjoyed by royalty and now reimagined at Bangkok Baking Company (BBCO), JW Marriott Bangkok. This treasured dish, inherited from the Mon people, was traditionally served during rituals, especially the Songkran festival. Rooted in Mon beliefs about lineage and succession, Khao Chae later gained popularity in the royal court, becoming the perfect indulgence during Thailand’s warmest months.
Chef Tang Tananton Bunnag, the Thai chef at Bangkok Baking Company (BBCO), brings the timeless tradition of Khao Chae to life with precision and a respect for Thai culinary heritage. This seasonal specialty begins with jasmine rice, gently steamed and infused with the delicate fragrance of candle-scented floral water, a technique passed down through generations to create a uniquely refreshing experience.
The rice is accompanied by 9 condiments, each offering a distinct interplay of flavors and textures. The boldness of fried shrimp paste balls and bell peppers stuffed with minced pork and shrimp contrasts beautifully with the subtle sweetness of shredded sweet beef and pork. The richness of fried sweet snakeskin gourami and fried salted egg yolk adds depth, while shallot-stuffed seabass, stir-fried sweet eagle ray and caramelized turnips complete the selection, creating a harmony of taste and tradition. To finish, each set is paired with toddy palm in syrup, a fragrant fruit-based dessert, and a cooling butterfly pea flower tea with lime.
A standout component of this year’s Khao Chae is the fried sweet snakeskin gourami, a dish that holds a special connection to Chef Tang’s culinary journey. Sourced from Bang Bo District, Samut Prakan, the premium fish is filleted and fried until golden and crispy before being stir-fried with a fragrant blend of “Sam Kler” (coriander root, garlic, and pepper). Palm sugar is then added and simmered until thickened, coating the fish in a beautifully caramelized glaze. The original recipe was passed down from a teacher at Rajamangala University of Technology Phra Nakhon Chotiwet Campus, where students trained in the kitchens of Wang Suan Chitlada, a palace renowned for its traditional Khao Chae. Chef Tang has refined and adapted this technique to create her own unique version, preserving the dish’s heritage while adding her personal touch.
This exquisite Thai summer dish is available daily from 6 – 30 April 2025 at Bangkok Baking Company (BBCO) for THB 850 net per set when dining in (from 11.00 am – 3.00 pm) and THB 1,350 net per set for takeaway in an eco-friendly Thai woven basket. For a limited time, JW Café will also feature Khao Chae as part of its renowned buffet selection. Guests can enjoy this seasonal delicacy during the International Lunch Buffet, available only from 13 – 15 April 2025 at THB 1,913 net per person, or as part of the International Sunday Brunch Buffet, offered throughout April 2025 from 12.00 – 3.00 pm at THB 3,090 net per person.
Bangkok Baking Company (BBCO) operates daily from 6.00 am – 9.00 pm, while JW Café welcomes guests for breakfast, lunch, and dinner, with service hours from 6.00 – 10.30 am (breakfast), 12.00 – 3.00 pm (lunch), and 5.30 – 10.00 pm (dinner). For reservations or more information, please call +662.656.7700 or email mibangkokfb.rst.rsvn@marriotthotels.com
