- Michelin’s composite innovation inspires a distinctive culinary experience, blending strength, adaptability, and creativity in a layered Thai menu.
- GOAT Bangkok brings its MICHELIN-Star expertise to reimagine Thai traditions with bold, transformative techniques.
- The dinner celebrates Michelin’s innovation and excellence, linking advanced materials with gastronomy in an immersive journey.
BANGKOK, THAILAND – Media OutReach Newswire – 18 December 2025 – As part of the Michelin Beyond Performance, Asia Pacific Media Day 2025, Michelin hosted an exclusive dinner experience that brought together culinary artistry and technological inspiration. The evening featured a specially curated menu by GOAT, the acclaimed One MICHELIN Star restaurant from Bangkok.
The dinner was designed to reflect Michelin’s pioneering work in composites—advanced materials that combine strength, flexibility, and innovation. Just as Michelin composites transform mobility and industry, GOAT’s menu transformed Thai culinary traditions into a multi-layered, immersive experience.
Far from a conventional media dinner, this was an unprecedented concept for Asia Pacific — an imaginative fusion of Michelin’s technological innovation and world-class gastronomy, unlike anything the region had ever experienced.
GOAT: A Star of Thai Culinary Innovation
GOAT, led by Chef Tan-Parkorn Kosiyabong, is known for its fearless reinterpretation of Thai cuisine. The restaurant’s philosophy centers on transformation—of ingredients, of traditions, and of the dining experience itself. For this event, GOAT stepped outside its home base to bring its culinary vision to life in a new setting, echoing the adaptability and ingenuity of Michelin composites.
GOAT is recognized in the MICHELIN Guide Thailand 2026 selection with One MICHELIN Star (2025 and 2026)and a newly awarded Green Star, underscoring its commitment to sustainability and culinary excellence.
“The concept of composites gave us a unique lens to reinterpret Thai cuisine. Each dish in this menu is a fusion of regional ingredients and techniques, layered to create something more powerful and expressive—just like Michelin’s composites.” said Chef Kosiyabong.
The Menu: A Composite of Thai Regions and Stories
The evening began with three small bites, passed around during the welcome reception. Each bite was a tribute to a different region of Thailand, offering a glimpse into the country’s rich culinary diversity:
- Nakhon Si Thammarat: Pomelo, tamarind, and lotus blossom—a reimagined palmetto salad elevated with wild elements and pickling techniques.
- Surat Thani: Crab curry, pickles, and sour cream—a thicker, richer take on yellow crab curry, paired with house-made sour cream and three distinct powders that bloom into three unique flavor profiles.
- Home: Duck liver, banana, and watermelon—a bold, playful bite that juxtaposes richness and freshness.
The appetizer, named Mae Hong Son, featured ham foam, pork jowl, and duck egg, evoking the mountainous northern province with a dish that balanced smokiness, creaminess, and umami.
For the main course, GOAT presented The South: Aged Thai Wagyu beef, condiments, baked rice, and roti. Inspired by a typical Southern Thai breakfast, this dish invited guests to compose their own flavor journey—choosing from a variety of condiments to contrast and complement the beef, much like assembling a composite material with purpose and precision.
The evening concluded with Prachin Buri, a dessert of coconut, pandan, and sticky rice. Simple yet profound, it paid homage to the eastern province’s agricultural heritage while offering a sweet, comforting finale.
Composites in Cuisine
A composite is a material made from two or more combined materials with different properties, resulting in a new material with superior characteristics, such as greater strength or durability. The ultimate Michelin composite is, of course, the tire.
Just as Michelin’s composite technologies revolutionize mobility and sustainability, GOAT’s menu demonstrated how culinary composites—regional ingredients, traditional techniques, and modern interpretations—can create something greater than the sum of its parts. Each dish was a layered experience, inviting guests to explore contrasts, connections, and creativity.
“Life-changing composites and experiences are at the heart of everything Michelin does. This dinner beautifully illustrates how the same principles of innovation and creativity can be translated into an unforgettable culinary experience.” Said Sheena Flannery, Director of Communications, Michelin Asia Pacific.
This dinner was not just a celebration of food—it was a celebration of Michelin’s spirit of innovation, adaptability, and excellence.
To find out more about Michelin’s life-changing composites, click here.
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