Flavours Beneath the Stars: A 10 Hands Culinary Symphony at Sood by Chef Ton

Chef Noom, Chef Ton, Chef Jacob, Chef Nutz & Chef William

TOA Capital Georgetown's flagship restaurant, Sood by Chef Ton, recently hosted a "10 Hands" dinner in George Town, Penang, featuring chefs from Michelin-starred establishments. This event highlighted TOA Capital's dedication to enhancing Malaysia's dining scene. In March 2025, "Flavours Beneath the Stars" marked a historic moment for Sood by Chef Ton, showcasing internationally acclaimed chefs and signaling Malaysia's ambition to lead on the global culinary stage.

A Gathering of Global Talent

The event united five master chefs across continents and culinary traditions:

• Chef Ton – Founder of Le Du, Bangkok⭐ 1 Michelin Star (Le Du) | Ranked No.1 on Asia’s 50 Best Restaurants 2023 Also the visionary behind Nusara, another Michelin-Selected Thai restaurant.

• Chef Jacob Jan Boerma – Former Chef-owner of De Leest, Netherlands⭐⭐⭐ 3 Michelin Stars (De Leest) A globally respected figure in modern European fine dining.

• Chef Noom (Thaninthorn Chantrawan) – Chef-owner of Chim by Siam Wisdom, Bangkok & Kuala Lumpur⭐ 1 Michelin Star (Chim, Bangkok) Known for preserving traditional Thai flavors in refined formats.

• Chef Willy Wee – Head Chef of Chim by Siam Wisdom, Kuala Lumpur⭐ 1 Michelin Star (Chim, KL) A Penang native who fuses Thai techniques with regional Malaysian sensibilities.

• Chef Natthasak “Nutz” Prangthong – Head Chef of Sood by Chef Ton, Penang🌟 Michelin-trained | Protégé of Chef Ton, Previously trained at Le Du, Bo.lan, Canvas, Waldorf Astoria, and Kin Dee, Berlin.

  
  

Together, they presented 10 meticulously crafted dishes, each paired with premium wines from France’s M. Chapoutier and Valdo Spumante, taking guests on a journey of refined flavors, cultural heritage, and modern artistry.

A Menu That Merged Tradition and Innovation

From Smoked Oysters with Vadouvan and Sauerkraut to A5 Wagyu with Mushroom Sambal, every plate was a reflection of its creator’s philosophy—expressive, ingredient-driven, and deeply rooted in either Thai, European, or Malaysian influence. A standout dish, “The Lost Recipe” by Chef Noom, resurrected a royal soup once served to King Rama II, representing the spirit of Thai legacy.

Chef Nutz closed the night with a Crème Brûlée topped with Bird’s Nest and Coconut Ice Cream, served theatrically amidst dry ice mist and pandan fragrance—an ode to both luxury and nostalgia. COURSE HIGHLIGHTS

1. Smoked Oyster Sauerkraut | Smoked Mustard | Vadouvan 👨‍🍳 Chef Jacob Jan

Paired with: Valdo Paradise Spumante Brut Rosé

A punchy start—briny and earthy, balanced with effervescence.

2. Caviar Caviar | Corn | Mushroom 👨‍🍳 Chef Ton

Luxuriously minimal, a true taste of sea and soil.

3. Blue Swim Crab Pumpkin | Tobiko | Wild Coriander 👨‍🍳 Chef Noom

Silky and vibrant with natural sweetness and texture.

4. Uni Prawn Fat | Truffle 👨‍🍳 Chef Ton

Paired with: M. Chapoutier Belleruche Blanc

Rich, indulgent, and umami-packed.

5. The Lost Recipe 👨‍🍳 Chef Noom

A recreation of a forgotten royal Thai soup once served to King Rama II—wild snakehead fish, Thai herbs, and tropical fruit.

6. Grilled Scallop Corn Purée | Jicama | Ikura👨‍🍳 Chef Willy

Paired with: M. Chapoutier Marius IGP Marsanne

A balance of land and sea, soft textures with a caviar burst.

7. Beef Tongue Coconut | Soy Sauce👨‍🍳 Chef Nutz

Deeply comforting and refined, rooted in Thai street-style inspiration.

8. River Prawn Prawn Bisque | Grain | Cured Egg 👨‍🍳 Chef Willy

Paired with: M. Chapoutier Marius Avg A Syrah

Rich bisque and gentle grains created a layered, warming experience.

9. A5 Wagyu Roasted Onion | Green Herbs | Mushroom Sambal👨‍🍳 Chef Jacob Jan

Paired with: M. Chapoutier Les Jocasses Gigondas

Bold, fatty luxury elevated by Malaysian sambal spice.

10. Dessert: Crème Brûlée with Bird’s Nest and Coconut Ice Cream👨‍🍳 Chef Nutz

A fragrant, icy finale—sweet, soothing, and theatrically presented in clouds of dry ice and pandan scent.

Perfect Pairings, Seamless Progression

The wines played a vital role in the night’s sensory journey. Highlights included:

• Valdo Paradise Spumante Brut Rosé — elevating the early seafood and caviar courses

• M. Chapoutier Belleruche Blanc and Marsanne — offering balance to seafood and herbaceous notes

• M. Chapoutier Les Jocasses Gigondas — grounding the richness of Wagyu and beef tongue

wines selections from Asia Euro

A Global Spotlight on George Town

For many, this event was one of the most ambitious and globally significant culinary showcases held in Penang in recent memory. Inviting chefs of this calibre and executing a dinner of such precision is no small feat—but it also proves a critical point: Penang, and George Town specifically, is ready.

With the city already appearing on the radar of the Michelin Guide, and new restaurants entering the Asia’s 50 Best ecosystem, this event signaled the next chapter of Penang’s evolution—not just as a UNESCO heritage city, but as a culinary capital of Southeast Asia.

This collaborative event not only showcased the chefs' culinary prowess but also reinforced TOA Capital's vision of redefining Thai gastronomy in Malaysia. By bringing together international and local talents, TOA Capital continues to position Sood by Chef Ton as a beacon of modern Thai cuisine, setting the stage for future expansions across the region.

For more insights into this extraordinary event, visit the original article on Robb Report Malaysia. (How A Group Of Chefs From Michelin-Starred Restaurants Elevated ...)