Paris, January 31, 2025: The Tomyum Kung, emblem of the thai gastronomy, was the center of an exceptional celebration organized by the Royal Thai Embassy in Paris and the Permanent Delegation of the Kingdom of Thailand to UNESCO, in collaboration with the Office of Trade Affairs and the Tourism Office of Thailand in Paris.
Indeed, this event, entitled “Tomyum Kung: A Taste of Thai Heritage”, was held at the headquarters of theUNESCO in honor of the inscription of Tomyum Kung on the Representative List of the Intangible Cultural Heritage of Humanity, made official on December 3, 2024 during the 19th session of the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage in Asunción, Paraguay.
Gastronomic and cultural recognition
A true quintessence of Thai culinary art, the Tomyum Kung illustrates the perfect harmony between simple ingredients and complex flavors. This dish, served in Thai restaurants around the world, reflects ancestral know-how where local herbs and spices are highlighted in a unique flavor alchemy.
Its name itself is a definition of its preparation: "Tom" (boil), "Yum" (mix) and "Kung" (shrimp). This iconic soup is distinguished by its fragrant base of lemongrass, kaffir lime leaves, galangal, and shallot, enhanced with a tangy, spicy kick that tantalizes the taste buds. The result is a subtle balance of sour, salty, spicy, sweet, creamy, and a slight bitterness, offering an incomparable sensory experience.
A dish rooted in Thai tradition
Deriving from culinary wisdom passed down from generation to generation, the Tomyum Kung has its roots in the riverside communities of Thailand's central plains. These fertile regions, the country's agricultural breadbaskets, have given rise to a cuisine that respects local resources. Historically, the Buddhist populations of these regions preferred to eat freshwater shrimp, which were abundant and easy to prepare, thus avoiding the sacrifice of large animals. By combining these crustaceans with herbs with medicinal properties, they created a dish that is both tasty and beneficial for health, particularly appreciated during the monsoon season.
A gastronomic tribute during an exceptional event
event “Tomyum Kung: A Taste of Thai Heritage” brought together a prestigious audience, composed of Ambassadors and Permanent Delegates to UNESCO, representatives of the organization, as well as members of the diplomatic corps. This gastronomic evening highlighted the authenticity and richness of Thai cuisine, notably thanks to the presentation of Tomyum Kung in its traditional version by the chef Chatchai Klanklong, Michelin-starred and head of the restaurant The Orchid in Altkirch.
Certifié "Thai SELECT" by the Ministry of Commerce of Thailand, its restaurant embodies Thai culinary excellence, guaranteeing scrupulous respect for authentic flavors as well as international standards of quality and hospitality.
In addition, two other Parisian restaurants distinguished by the label Thai SELECT, Tuk tuk et Thai Samut, presented their own variations of Tomyum Kung, illustrating the diversity and adaptability of this iconic soup to different culinary styles.
National pride shining internationally
The registration of Tomyum Kung UNESCO's Intangible Heritage List marks global recognition of Thai culinary expertise. This dish, a true gastronomic ambassador, embodies the country's history, culture, and identity.
This event, rich in flavors and emotions, was a unique opportunity for sharing and transmission, illustrating the importance of gastronomy in cultural dialogue and bringing nations together. Tomyum Kung is not just a soup: it is an invitation to travel, a tribute to traditions and an unforgettable sensory experience.
Patrick Koune
