Betagro Public Company Limited (BTG), a leading integrated food company in Thailand, hosted the second edition of the ‘Betagro Saijai Cooking Academy’ at The Food School Bangkok. The event aimed to share modern Thai cooking techniques with members of the media, led by guest chef Piyapanee ‘Chef Tang’ Chomngam. The highlight was ‘S-Pure Saijai’, a special dish featuring tender and juicy S-Pure chicken breast infused with bold Southern spices and aromatic herbs.
‘Attention to detail begins with ingredient selection,’ said the organisers. ‘S-Pure chicken breast, produced under Betagro’s 100% natural farming practices, contains no antibiotics from day one.’ The S-Pure brand meets Japan’s strict 3S Quality Standards-Safe, Strong, and Superior Taste-ensuring exceptional quality and safety.
The menu also incorporated regional produce such as turmeric from Surat Thani, purple-tip rice from Trang, and coffee beans from Chumphon, celebrating Thailand’s rich agricultural diversity. These ingredients not only enhance authentic flavours but also support local farmers and promote sustainable sourcing. Betagro remains committed to eco-conscious practices, from reducing paper use to aligning its culinary initiatives with Thailand’s soft power strategy to elevate Thai cuisine globally.
Mr Chayadhorn Taepaisitphongse, President of Animal Nutrition and New Ventures and Acting Chief Strategy and Innovation Officer at Betagro, said: ‘Thai cuisine embodies creativity and attention to detail-values showcased through the ‘Betagro Saijai Cooking Academy.’ The programme reflects our dedication to culinary excellence and sustainability.’
Chef Tang added: ‘The ‘S-Pure Saijai’ menu reimagines local ingredients in a contemporary way while preserving authentic Thai taste and quality-perfect for cooking with family and loved ones.’