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Thai & European Cuisine at Chiva-Som by Paisarn Cheewinsiriwat

May 18th, 2011

Now health and wellbeing isn’t just about working out, yoga or aqua fitness. It’s also about food. What goes into your body shows through the skin. Chiva-Som in Thailand is one place that have articulated the logic behind eating well – put good in, and good will come out.

Executive Chef, Paisarn Cheewinsiriwat joined Chiva-Som in 2003 fusing his background of Thai and European cuisine with a philosophy of health and nutrition. His popular signature dishes draw people to Chiva-Som from all over the world, and I feel very privileged that I had the chance to taste these dishes for myself, prepared by the master himself right here in Australia.

Indulging yourself in award-winning Spa cuisine is easy. But indulging in organically-grown fruits and vegetables from the Chiva-Som garden is even easier, proving that low calorie, nutritious food can truly be a gourmet experience. Enjoy the elegance of fine dining in the Emerald Room or relax outdoors and the Taste of Siam restaurant by the sea.

Chiva-Som chefs create daily menus to offer the widest range of dishes to suit a healthy lifestyle while satisfying your appetite. They include the tenderest steaks, the tastiest lamb, the softest chicken, the most delicate fish and the freshest vegetables combined with local herbs and spices to produce great tasting dishes.

“At Chiva-Som, food should be fresh, healthy and full of flavour. We combine fresh produce with quality herbs and spices to create flavours that not only tempt the senses but are also on par with the dining experiences found at the world’s top restaurants,” stated Executive Chef, Paisarn Cheewinsiriwat.

Paisarn’s passion for the art of cuisine started from an early age.  Helping out in the family restaurant exposed him to the vibrant, fragrant culinary dishes renowned in Thailand.  Following his degree in hotel and tourism management, he joined Nikko Hotel in Bangkok as a pastry chef, followed by a stint at the Four Seasons Hotel also in Bangkok.  He then ventured overseas to Belgium gaining invaluable international experience at the Alfa Belfry Hotel and Sombat Thai Cuisine.

Below I have included a recipe of one of the dishes I enjoy preparing for myself.

Roasted Chicken with Lemongrass


  • 140 ml vegetable stock
  • 100 g lemongrass, roughly chopped and crushed
  • 4 Tbsp honey
  • 4 Tbsp miso paste
  • 4 Tbsp soy sauce
  • 1 Tsp ground white pepper

Roasted Chicken

  • 150 g lemongrass, pressed and roughly chopped
  • 480 g chicken breast, skin removed
  • 20 g roasted sunflower seeds, to garnish
  • 20 g lemongrass, finely sliced diagonally and baked at 180 c for 10 minutes, to garnish


In a saucepan, mix all the ingredients together over a medium heat. Bring to the boil and simmer for 5 minutes, or until reduced by half. Drain, discard lemongrass and allow sauce to cool.

Roasted Chicken
Mix marinade and chopped lemongrass, add chicken and marinate for 30 minutes. Place chicken in a shallow baking tray and bake in the oven at 180C for 10 minutes. Remove the chicken from the baking tray, slice and place on a plate, pour sauce over, garnish with sunflower seeds and baked shredded lemongrass, and serve.

Nutrients Per Serving

Kilocalories 292.06 kcal
Protein 31.47 g
Carbohydrate 31.57 g
Fat, Total 4.91 g
Serves 4

For more information, visit: www.TravelTheWorld.com.au