Thai food has all five tastes: sweet, salty, sour, bitter, and umami. It’s not just delicious, it's tastiness is rooted in culinary science! Join MOFAD for a happy hour celebrating Thai culinary creatives across the food and beverage industry with tastings, demos, sips, and more.
This program includes bites from local Thai pop-up chefs, restaurants, and brands like KRU and S. Khonkaen Foods USA Inc., with drinks from GroupB Thai Beer. We’ll also have a luk chup (Thai Marzipan) demo and tasting by Ali Domrongchai, Flavor Brain Wave Bloom experience with Pink Salt Kitchen's Nam Prik Pao, and more!
Ticket includes access to Flavor: The World to Your Brain.
Ali Domrongchai (she/her) is a Brooklyn-based food writer, Thai historian, baker, and culinary instructor. Raised around her family’s Thai restaurant, she developed an early passion for food and its ability to build and sustain communities. This curiosity led her to earn a Bachelor’s in American Studies from the University of North Carolina at Chapel Hill, where she focused on the impact of Thai cuisine in the American South and its role in shaping Thai American experience and identity.
Her writing and recipes can be found at The Kitchn, Food & Wine, Travel + Leisure, Cook’s Country, Simply Recipes, and EatingWell, and more. Ali is dedicated to exploring and sharing all aspects of Thai cuisine, particularly the lesser-known histories.
Kasey Coffey (@fishsauceinmybag) is a Brooklyn-based Thai food creative exploring Thai cuisine through a modern lens. Inspired by her mixed Thai heritage and her grandma’s home cooking, she hopes to inspire others to tap into their culinary curiosity and creativity.
Austin Wu is the founder of Very Cool Ice Cream, a Brooklyn based pop-up that uses vegan / dairy-free ice cream to unite his interests in food science and cultural tradition. A former biochemist and lifelong dessert enthusiast, Austin is interested in how ingredients, techniques, and history inform the food we eat.
KRU is a Brooklyn-based Thai restaurant that focuses on modern interpretations of hundred year-old Thai recipes. Run by husband-and-wife Chefs Ohm Suansilphong and Kiki Supap, KRU—meaning “guru” or “mentor” in Thai—is a tribute to the many teachers and texts that have shaped their deep culinary knowledge and vision of Thai cuisine.
GroupB Beer is a Thai craft beer company that is the USA-brewed branch of Group B, a craft beer distributor in Thailand.
Pink Salt Kitchens is Chicago-based, Thai sauce company that specializes in Nam Prik Pao (Thai roasted chili jam). Owned by chef Palita Srirtatana, its focus is on bold, vibrant Thai flavors and ethically sourced, natural ingredients.
S. Khonkaen Foods USA Inc. is a Thai-based food company that recently launched in the United States. The company sells a variety of frozen meat items like traditional nam sausage, pork meat loaf (moo yor), and a variety of meatballs.