Chef Piched’s Three-Day Thai Culinary Showcase at The Leela Hyderabad
16 Oct 2025 5:25 PM IST16 Oct 2025 5:25 PM IST
Straight from Bangkok’s bustling kitchens, Chef PichedPaoleng brings the vibrant flavours of Thailand to Hyderabad with a three-day pop-up at Raen – The Chef’s Studio. Expect soulful curries, fresh herbs, and the true essence of Thai street and home-style cooking.
Chef Piched Paoleng (Photo by arrangement)
In Thailand, food isn’t just a meal — it’s a story told through herbs, spices, and balance. For Piched Paoleng, who grew up learning to cook beside his mother in Bangkok, that story begins with authenticity. “The taste, I will not change,” he says firmly with a warm smile. “Only the presentation — to make it look beautiful for the guests.”
From October 16 to 18, The Leela Palace Hyderabad transforms its elegant Raen – The Chef’s Studio into a little slice of Thailand. This exclusive three-day pop-up is not just about dishes, but about a way of life where flavour leads and everything else follows.
At the heart of Chef Piched’s menu is Panang Kae — lamb chops marinated to perfection and bathed in a rich, aromatic Panang curry made with his own house-blend paste. “This curry is very close to my heart. It’s the same recipe my mother taught me, but I have refined it for the hotel kitchen,” he shares. Alongside, Yam Som O, a pomelo salad made with fruit flown in from Thailand, captures the freshness and brightness of Thai cuisine, its sweet-sour notes dancing on the palate.
The pop-up celebrates the subtle complexity of Thai soups too. The Tom Kathi Goong, a coconut soup infused with lemongrass, galangal, and Thai herbs, arrives silky and fragrant — a perfect balance of spicy, sour, and creamy. Vegetarians aren’t left behind either, with tofu satay served alongside a smooth peanut sauce and a Yellow Curry Phak showcasing seasonal vegetables served with the aromatic Jasmine rice.
What sets Thai dining apart, Chef Piched explains, is how it’s experienced. “In Thailand, we eat everything together — soup, salad, curry, rice. Here, guests enjoy it course by course. But the soul of the food is the same,” he says.
His ingredients, from pomelo to herbs and mushrooms, are sourced directly from Thailand to retain the cuisine’s integrity. “I bring the taste of home with me,” he adds.
As the final course, Tub Tim Krob, a traditional dessert of water chestnuts in chilled coconut milk, brings the evening to a gentle close — light, refreshing, and unmistakably Thai.
With this pop-up, The Leela Palace Hyderabad continues its tradition of curating global culinary stories. For those seeking more than just a meal, Chef Piched offers a journey — one that starts in the streets of Bangkok and ends, deliciously, in Hyderabad.
( Source : Deccan Chronicle )
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