One might think, why on earth would someone fork out a million baht for dinner in these economically volatile times? But Chalerm and Daranee Yoovidhya of Red Bull did just that. However, it wasn't a display of wealth but rather a reflection of their social consciousness - their million baht went to charity.
Bangkok's costliest dinner took place recently at the couple's residence, where a parade of stylish guests streamed through the doors.
The occasion was prompted by Daranee's winning bid for a special dinner at her home during the recent Bangkok Chefs Charity Gala Dinner at the Mandarin Oriental. For the gala dinner, graced by the presence of Her Royal Highness Princess Maha Chakri Sirindhorn, sixteen of Thailand's top executive chefs from hotels in Bangkok and Phuket got together to create an eight-course banquet for a full house of the city's affluent gourmets. The proceeds went to the Princess's Sai Jai Thai Foundation and underprivileged children at three remote schools in Chiang Mai. That's where Daranee's money ended up.
One of the highlights that night was a series of silent auctions to raise even more money during the course of the evening. The highest bidder in each got to choose their favourite chef to cook for one night at their own home.
The grand finale of the evning was an auction won by a bid of one million baht by the Yoovidhya family of the world-famous Red Bull empire. It resulted in four executive chefs to their choice orchestrating a special gourmet dinner for Chalerm's birthday.
The handpicked gastronomic dream team comprised Mandarin Oriental, Bangkok's own celebrity executive chef Norbert Kostner, Four Seasons Hotel Bangkok's Nicolas Schneller, Banyan Tree Bangkok's Degan Suprijadi and Plaza Athenee Bangkok's Martin Faist.
The million-baht menu for 14 distinguished guests consisted of canapes, appetisers, main courses, desserts and petits fours, all prepared from scratch in the kitchen of the Yoovidhya mansion.
"Each one of us has chosen the best ingredients we could find," disclosed Kostner. "I brought with me cepes and chanterelle mushrooms I picked myself on a recent visit to alpine forests in Italy to use in one of the main dishes."
The evening's host, Chalerm, said: "The motivation for this dinner is to support charity. The meal itself is a bonus. Tonight, everyone - the chefs, their assistants, my guests and my family - are all part of a charitable enterprise."
After being fortunate enough to be able to travel and enjoy the food at Michelin-starred restaurants overseas, Chalerm and Daranee were delighted to witnes firsthand how Thailand's culinary scene had advanced to a world-class standard - whether in the quality of ingredients, skill of chefs, or food presentation.
In appreciation of their impeccable skills in creating a superb meal and their selfless contribution of time and energy for chairty, each of the four executive chefs went home with a bottle of Dom Perignon, compliments of the generous host and hostess.
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