A group from the Youth Association of Thailand (Malaysia) came through Suan Dusit University recently, and Dr. Suthan Mumdaeng, who heads the Office of Special Affairs, was there to greet them. They’d come to learn about Thai food culture, part of a project called “SDU Thai Heritage Experience 2026.”<\/p>\n\n\n\n
Assistant Professor Kwanhathai Cherdchoo (Assistant to the President for Student Development toward Excellence) and Instructor Satiya Mingwong, who teaches in the Tourism program at the School of Tourism and Hospitality, gave a talk first and then walked everyone around the campus, pointing out a few of the notable spots. After that things got more hands-on \u2014 the group headed to the International Culinary Practice Center at the School of Culinary Arts and tried cooking two dishes themselves: fresh shrimp pad Thai and taro bua loy.<\/p>\n\n\n\n
Lunch happened at the Yaowapha Building. While people ate, Instructor Pong-anan Sirisaengpraiwan, a food expert also from the International Culinary Practice Center, talked through some of the thinking behind Thai cuisine \u2014 the culinary traditions, the dining customs, what actually sets Thai food apart. Somewhere in there the group also picked up a short briefing on how Suan Dusit Home Bakery handles its production and day-to-day management. All of this happened on August 1, 2026.<\/p>\n\n\n