The signal of survival begins on the plate. This year's Bangkok Design Week 2026 comes with the code "DESIGN S/O/S," which is not a distress call but a sign of survival in a volatile world. One key challenge is the Sustainable Future—designing for a lasting tomorrow.
Third-year students from the School of Hospitality, majoring in Culinary and Service Technology at Suan Dusit University, tackled this challenge by sending teams to Lan Khon Muang. They transformed the space into a business sandbox, offering hands-on experience in profit, loss, and real-time problem solving.
Through seven stalls under the Wellness & Nostalgia category, they demonstrate that future survival may require revisiting traditional wisdom, blending it with health trends and zero waste to build sustainable food security.
1. Bongkot
Signature dishes: Fried lotus root with shrimp and lotus root juice
Embodying the Zero Waste concept aligned perfectly with the event theme, the "Bongkot" team utilizes Thai ingredients like lotus in every possible way. They offer a fresh take on "lotus root," often seen only in clear soup. The students slice lotus roots thinly and evenly, fry them until crispy, and stuff them with shrimp and chicken mixed with lotus seeds to add a rich texture. Paired with a seafood mayo sauce that balances the richness, the snack is delightful. Leftover lotus root parts are boiled and extracted into a fragrant lotus root tea blended with lotus pollen, served alongside "lotus seed pearls" that provide a chewy bite. This carefully crafted snack set aims to achieve zero food waste.
2. Happy Guts Deboned Fish Rice Bowl
Signature dishes: Deboned fried Nile tilapia rice bowl, crispy baked tempeh, and Sacha leaf chili paste
Believing that "the gut is the body's second brain," this stall focuses on dishes that support digestion. Their "deboned fish rice bowl" is more than just fried fish on rice; it features carefully selected Nile tilapia fried crispy and fully deboned for easy eating. It comes with a highlight ingredient, "tempeh," a fermented soybean superfood rich in probiotics that help balance the gut. The dish is complemented by a Nakhon Phanom-style chili paste with sacha leaves, offering a mild sourness, and skewered vegetables like roselle and cucumber. This quick meal fully caters to health-conscious diners.
3. Khanom Jeen Saow Nam with Pla Jang Lon Noodles
Signature dishes: Khanom Jeen Saow Nam served with fish-based Jang Lon noodles
Reviving rare traditional Thai dishes, the students present a modern version of "Khanom Jeen Saow Nam" to connect younger generations with ancient flavors. The special feature is the "Pla Jang Lon" noodles, adapted from the traditional grilled shredded seasoned fish usually shaped into balls. Here, it's transformed into soft, chewy long noodles served with a well-balanced coconut milk-based sauce that is sweet, sour, and salty, enhanced with sliced ginger, garlic, and pineapple. This pairing reflects ancient food pairing techniques, delivering refreshing flavors and showcasing the elegance of Thai cuisine.
4. Glimpses of Siam
Signature dishes: Ma Hor and Ma Ouan
This stall acts like a time machine, bringing back nearly lost traditional Thai snacks. The students revive "Ma Ouan," a snack resembling a Thai-style shumai with rich seasoning, steamed in small ceramic cups, presented in a modern style fitting the current era. Reviving these snacks is not just business but a cultural heritage preservation effort. They also offer "Ma Hor," a snack featuring sweet and sour fruits like pineapple, mango with turmeric, and starfruit paired with sweet and salty pork with peanuts, creating a refreshing taste in each bite.
5. Tofu Culino
Signature dishes: Tofu dumplings and tofu ice cream
Breaking the stereotype of bland tofu, Tofu Culino offers plant-based tofu dishes that are fun and accessible. Their "tofu dumplings" have a firm, chewy texture and are as delicious as meat fillings, catering to those who want to reduce meat consumption without sacrificing familiar flavors. The meal ends with "tofu ice cream," which is smooth, creamy from real soybeans, mildly sweet, and healthy. This proves that healthy food need not be boring.
6. Ice Guts Ice Cream
Signature dishes: Khao Mak ice cream and butterfly pea honey lemon soda with lemon jelly
Drawing on ancient fermentation wisdom, the students transform "Khao Mak," a traditional Thai fermented dessert rich in natural probiotics, into creamy ice cream with a uniquely sweet, sour, and tangy flavor that aids digestion. They also serve a butterfly pea honey lemon drink enhanced with lemon soda jelly, providing refreshing taste and medicinal benefits. These traditional delights are served in formats popular with young people.
7. Gingmanee
Signature dishes: Skewered steamed Thai desserts (Toddy palm cake, sesame rice cake, and layered rice cake)
Revamping Thai desserts with a fun and modern twist, this stall introduces a "fusion steamed dessert in dango style," combining familiar Japanese presentation with authentic Thai flavors in one skewer. It brings together the unique tastes of toddy palm cake, layered rice cake, and sesame rice cake into chewy, soft bites designed for easy eating and portability. This innovation suits modern lifestyles and elevates Thai desserts to appear more international and appealing.
Bangkok Design Week 2026 is not just a one-off event but a tangible "economic stimulus mechanism." Join in driving Bangkok forward and supporting the first steps into the business world for Suan Dusit University students.
Tourists are advised to come hungry and experience the S/O/S flavors that turn hunger crises into delicious opportunities from 29 January to 8 February 2026 at Lan Khon Muang (in front of Bangkok City Hall) in the Phra Nakhon district.