“CHILLI FEST 2026” SETS BANGKOK ABLAZE AT KIMPTON MAA-LAI BANGKOK

Featured chefs, award-winning restaurants and delicious dishes include:

• CHIT CHAAT: Bringing modern Punjabi street food with bold, chilli-forward flavours. Led by Chef Narayan Bahadur Panthi, the team serves up crowd favourites including Spicy Papdi Chaat, Butter Chicken Naan Roll and Paneer Masala Naan Roll.

• DELIA: Recognised as a MICHELIN Guide restaurant, chef duo, Gabriela “Gaby” Espinosa and Diego Zarco, returns with bold Mexican flavours inspired by Abuelita’s A familiar face since the first edition, Delia presents Taco de Carne Asada and Aguachile Negro.

• DONGANG: Southern Thai heat takes centre stage with Master Don, the Don of All Curry, a fictional outlaw chef born under the Krabi sun. Fierce and unapologetic, the menu brings serious heat with Hatyai Hitman Fried Chicken, rich Southern thick coconut fish curry with vermicelli noodles and a fiery stir-fried minced beef “Kuakling Kluk Klik” served semi-dry and brutally spicy.

• FUNKY LAM KITCHEN: Founded by creative director and cultural storyteller Sanya Souvanna Phouma, Funky Lam Kitchen channels the soul of modern Lao. His Head Chef Burin Wongsuwan presents a punchy Lao tasting plate of five jaew, alongside classic and vegan khao jee pâté baguettes finished with their signature house-fermented chilli sauces.

• GAENGSOD: Chef “Ton” Thitid Tassanakajohn, the mastermind behind the one-MICHELIN-starred Le Du and Nusara, returns to celebrate the soulful art of freshly pounded Thai curry with his vibrant green curry rice sets as well as steamed Thai dumplings (Pan Sib).

• GOAT: Chef Parkorn “Tan” Kosiyapong delivers an offbeat Thai-Chinese dining experience. Awarded both a MICHELIN Star and MICHELIN Green Star, GOAT brings thought-provoking dishes including Thai Wagyu beef cooked with 18 spices and blood and an experimental pairing of coconut, sato, SCOBY, salt and chilli.

• I-SANG: MICHELIN-awarded Chef-Founder Steve Sanggun Lee brings his modern Korean vision through I-Sang’s fiery Buldak Bibim Noodles with sous-vide chicken and fruit-bright heat and extra-spicy Korean Fried Chicken glazed in an intensified sauce of soy, fish sauce and Thai chillies.

• JHOL: Recognised by the Michelin Guide for 4 years in a row, Jhol returns with bold flavours from India’s coastline, presented by Chef Shreesha Rao. This year’s line-up includes Berhampur Fried Chicken with JHOL hot sauce, Kerala Mutton Roast and a vegetarian Kerala Mushroom Roast.

• JIAOZI JIŬBĀ: Founded by father-and-daughter duo Verapun “Joe” and Panitnan “Jan” Patanayindee, Jiaozi Jiŭbā puts Chinese dumplings front and centre with Yuzu Mala Shrimp Dumplings with Sichuan heat, cult-favourite Jiaozi Fried Rice and crispy Cheesy Truffle Dumplings with truffle cream.

• LOUK IN LOUK JAAN: A celebration of bold Thai flavours by Chef Jaruwan “Au” Jantapthong, bringing its signature spice and delicious simplicity through Khao Kaprao Moo and Po Taek Pla Kapong.

• NAMSU SHAN IZAKAYA: Chef Honey Rae Zenang brings her Japanese–Shan flavour through with Shan Guacamole with spicy grilled eggplant, Yunnan-style yakitori with peanut mala sauce and warm tofu cups finished with chilli and garlic oil.

• PADTHAI KHUN CHU: Founded by Rompho “Pin” Phothisoontorn as part of Charm Group, Padthai Khun Chu honours a 70-year-old family recipe using a distinctive two-step stir-fry method from his grandmother. Expect its signature Padthai Khun Chu, the spicy Padthai Thang Taek and crispy deep-fried chive cakes.

• TOROTORA: Blending the energy of Spanish tapas bars and Japanese izakaya, the Barcelona-born, Japanese kitchen-groomed Chef Roger Solé delivers Hamachi Crudo, Tori Bravo Skewers, and Spicy Vodka Udon with chistorra sausage.

• ANJU KOREAN ROOFTOP RESTAURANT & BAR: Executive Chef Shim Youngdae returns with spicy tteokbokki with fried seaweed rolls, sweet potato fries drizzled with kimchi chilli and cheese sauce and BulDak Gang Jeong, boneless fried chicken glazed in fiery gochujang.

• YARD: Chef Julio Cesar Concha Muñoz unveils Bar.Yard’s new bold, fire-forward flavours that collide Latin attitude with Thai punch. Expect bright Nikkei ceviche of yellowfin tuna with Peruvian ponzu, sizzling lomo saltado spiked with ají Amarillo and spicy kaprao minced pork empanadas.

• JIGGER: Chef Danilo Aiassa adds a bit of heat to Italian favourites including chorizo-studded lasagna, baked eggplant and tomato lasagna with a chilli kick and classic pizza layered with spicy meatballs.