Aroi Bonvoy: A Culinary Journey Across Thailand with Ten Authentic, Locally-Inspired Dishes

Food is one of the most delicious ways to experience Thailand – and Marriott Bonvoy®  is serving up a journey like no other. Aroi Bonvoy brings together ten Thai chefs from Marriott hotels and resorts across the country, each reimagining a dish close to their heart.  This initiative celebrates locality, community, seasonality, and sustainability through food.

“Aroi” means “delicious” in Thai, and the project was spearheaded by Chef Attapol “X” Tangthong, Executive Chef of Bangkok Marriott Hotel The Surawongse. Together with ten of Marriott’s top culinary talents, he explored the abundance of fresh produce at Don Wai Floating Market before developing the menu in a three-day workshop. The result: ten deeply personal dishes, each reflecting the chef’s heritage and culinary memories, designed to transport diners on a journey from the northern mountains to the southern shores of Thailand.

Highlights of the collection include:

• The North – Chef Tor of Latest Recipe, Le Méridien Chiang Rai Resort, presents Khao Soi, a beloved noodle curry layered with the heat of Bang Chang red chilies. Chef Pla of EKKALUCK, Madi Paidi Bangkok, Autograph Collection, offers Som Tum Gai Yang, elevated with bird’s eye chilies and Thai garlic. Chef Pui of Praya Kitchen, Bangkok Marriott Hotel The Surawongse, prepares Larb Moo, the fresh and fiery minced pork salad she perfected during her time at the Royal Palace culinary college.

• Central Thailand – Chef Kai of Thara Thong, Royal Orchid Sheraton Riverside Hotel Bangkok, showcases Pad Thai Sen Chan using premium noodles from Chanthaburi. Chef Ton of The House of Smooth Curry, The Athenee Hotel, presents Tom Yum Goong, simmered with prawn heads and herbs for a UNESCO-recognized flavor. At Paii, W Bangkok, Chef Joe reimagines Gaeng Keow Wan (green curry) with organic ingredients – a dish close to his heart.

• The South – Chef Ja of Takieng, Renaissance Phuket Resort & Spa, creates Gaeng Kati Bai Cha Plu, a crab curry with wild betel leaves and turmeric. Chef Pen of Mama’s Kitchen, Phuket Marriott Resort and Spa, Nai Yang Beach, offers Gaeng Mussaman, prepared with homemade roasted curry paste for depth and richness.

• Comfort & Sweet Endings – Chef Aoi of The Siam Tea Room, Bangkok Marriott Marquis Queen’s Park, brings the quintessential Pad Ka Prao Moo, stir-fried pork with holy basil and chilies. To conclude, Chef Chach of Chon Som, Courtyard by Marriott Bangkok Suvarnabhumi Airport, serves Khao Niew Ma-muang (mango sticky rice), using premium sticky rice from Sakon Nakhon and mangoes from his childhood memories.

The Aroi Bonvoy collection is available now at participating Marriott hotels and resorts in Thailand until November 30, 2025. Marriott Bonvoy members can also earn points with every meal.

For more about Marriott Bonvoy, visit marriottobonvoy.com  

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