Immersive dining events announced for Devasom Sol Festival

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The upcoming Devasom Sol Festival will be a feast for the senses in numerous ways, including two immersive gustatory events led by some of global gastronomy’s rising stars.

The first event is a dinner that casts the spotlight on Bangkok-based Nothing Sacred with two-time Grammy winner and chef Alex Jarvis at the helm, together with creative director Nicole Scott and the No Bar Wine Bar.

The second event is a supper club where Haawm Bangkok’s Dylan Eitharong holds sway for two evenings featuring the best in Thai cuisine.

Nothing Sacred and No Bar Wine Bar jointly host a Seafood & Sound Beach Dinner 

On 3rd and 4th May, step into an audacious world of taste and sound as Bangkok’s avant-garde chef’s counter, Nothing Sacred, takes over the shores of Khao Lak for a night unlike any other with carefully selected local ingredients for Devasom Sol Festival 2025.

This seven-course seafood-forward experience pushes the boundaries of fine dining, melding bold Thai ingredients, fermentation, Japanese precision, and Western culinary techniques.

It promises to be a truly multi-sensory experience as Chef Alex infuses each dish with a custom-composed soundscape, transforming dinner into a multi-sensory performance.

The seven- course menu is paired with curated wines by No Bar Wine Bar, completing the symphony of flavour, aroma, and rhythm.

Tasting Thailand at Dylan Eitharong’s Haawm Thai Supper Club

On 10th and 11th May, celebrated Thai chef Dylan Eitharong whose Haawm Bangkok has become a cult favourite among global food lovers brings his supper club style to Devasom Sol Festival.

Eitharong aims to bring his bold and soulful take on Thai cuisine to the table, spotlighting heritage recipes and local ingredients, and promising an evening that’s equal parts intimate, inventive, and unmissable.

Born in Florida and raised in kitchens from street pop-ups to Bangkok’s culinary underground, Eitharong blends classical technique with personal storytelling in every dish from Saengwa of local fish to a fiery Southern sour prawn curry.

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