“DIP x Tharn” invites diners to savor premium GI menus featuring the signature ingredient “Surat Thani oysters” served with fresh chili and cha-kram leaves salad, alongside a highly creative dessert—taro ice cream inspired by the traditional curry dessert "Kaeng Buat" made with Ban Mo fragrant taro—reinforcing the value and identity of GI products to captivate both Thai and international gourmets.
On 18 Dec 2025 GMT+7, Mrs. Oramon Saptaweetham, Director-General of the Department of Intellectual Property (DIP), honored the opening of "Tharn" (THARN Fine Dining), a contemporary Thai restaurant by Chef Than Kraisornkittikul. The restaurant creatively transforms Thai Geographical Indication (GI) ingredients into fine dining menus, carefully blending culinary art and the identity of local Thai ingredients. This effort aims to elevate GI product value into the premium market and generate sustainable income for producer communities. The launch event attracted strong media interest.
Mrs. Oramon Saptaweetham, Director-General of DIP, stated that promoting sustainable growth of Thai GI products domestically and internationally is a key mission of the Department, aligned with the Quick Big Win policy of the Minister of Commerce, Mrs. Supachai Sutthumpun. This policy leverages GI intellectual property to empower Thai entrepreneurs, especially local producers and businesses, enabling them to increase product value, build community-branded identities, assure quality certification, and develop collaborations with the private sector to connect Thai GI products to high-value potential markets. She affirmed that GI products are quality goods suited for premium markets and can compete globally.
Mrs. Oramon added that the collaboration with Tharn restaurant is another success in integrating government and private sector efforts to promote Thai GI products on the premium culinary stage. GI ingredients from various provinces were selected, including Thung Kula Rong Hai jasmine rice (from Maha Sarakham, Yasothon, Roi Et, Sisaket, and Surin), Surat Thani oysters, Ban Mo fragrant taro (Saraburi), Phuket pineapples, Chaiya salted eggs (Surat Thani), Nan mountain salt, Sisaket garlic, and Sisaket shallots. These were creatively reinterpreted into contemporary Thai dishes at the restaurant that uniquely reflect the identity, story, and wisdom of the producing communities. Signature dishes include oyster salad with cha-kram leaves and fresh chili featuring Surat Thani oysters sourced near Ban Don Bay, known for mineral-rich, appropriately salty seawater fostering large, thin-shelled, creamy white, meaty oysters with excellent taste and no fishy smell; and taro curry ice cream with stewed bananas using Ban Mo fragrant taro from Saraburi, grown in fertile clay soil rich in potassium, allowing large-sized taro with pale purple flesh and purple fibers throughout, which becomes crumbly and more aromatic than typical taro when cooked. Other dishes using GI ingredients include crab-stuffed clams, jungle curry with fermented fish and grilled catfish with wild basil leaves, spicy stir-fried crab with fresh basil chili sauce, and three-flavored river prawns, demonstrating GI ingredients' potential to elevate to fine dining experiences.
Furthermore, Tharn restaurant emphasizes incorporating GI handicraft products to enhance the dining experience by using tableware and decor from GI crafts such as Chiang Mai Celadon pottery and Chanthaburi reed mats. This approach fully conveys Thai identity in every dimension—taste, craftsmanship, and overall ambiance. Located in the Khlong San district of Bangkok, a key tourist area along the Chao Phraya River and popular with foreign visitors, the presentation of GI ingredients in the menu and restaurant environment is a way to promote Thailand's Soft Power. It helps local GI products reach discerning global consumers, raising awareness of Thai ingredient value and identity on the international stage.
Chef Than Kraisornkittikul, head chef and founder of Tharn, added that the restaurant's concept is to reinterpret Thai food and local ingredients in a creative and contemporary style, emphasizing origin, story, and ingredient value. Thai GI products are central to the restaurant's menu creation because they are high-quality, uniquely local, and truly reflect the wisdom of producing communities. This aligns with Tharn's goal to tell Thai culinary stories through meticulously crafted fine dining menus with meaningful narratives. The restaurant looks forward to continuing collaboration with the Department of Intellectual Property to further promote GI products from local communities widely and strengthen GI entrepreneurs in all aspects.
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