Hug Rong Khum organic farm in San Pa Tong hosted the Cooking-in-the-Farm CHEF’s TABLE event on 23 November 2025, welcoming Thai and international visitors to experience farm-to-table dining featuring seasonal, chemical-free produce.
The event is part of the Chiang Mai Greentopia Project by ThaiHealth, which promotes healthy, safe food systems. Prof. Dr. Puangrat Kaewlom shared that the project has helped reduce chemical residues found in Chiang Mai residents’ blood from 90% to 66% within two years. More than 500 food citizens and 200 organic food outlets have also been developed, with a long-term goal for the region to become 50% chemical-free.
Two executive chefs from Chiang Mai’s five-star hotels presented creative Lanna-inspired dishes using a zero-waste approach.
Chef Kai Phongsak of U Nimman prepared a Lanna-style seabass salad and herb-infused sous-vide chicken, using fully traceable and organic ingredients.
Chef Billy Suksan of Meliá Chiang Mai served a Khao Soi Salad and a Longan Pudding inspired by Sticky Toffee Pudding, spotlighting local longan farmers.
Health expert Dr. Wimala Wiwatmongkol emphasized the dangers of pesticide exposure, linking long-term contamination to chronic diseases such as heart disease and hypertension. She encouraged the public to choose organic local vegetables rich in antioxidants, fiber, and essential nutrients.
Visitors praised the event for building confidence in safe, farm-grown produce.
The message was clear: Eat well, live well — free from disease.
