🍫 Chef David Toutain, a two Michelin Star and Green Star holder, collaborates with Fouache at Duet, a French-inspired restaurant with a plant-focused twist. They import premium proteins from France while sourcing local Thai ingredients like kaffir lime for added depth. Their signature chocolate dessert uses Chiang Mai's Kad Kokoa single-origin chocolate, celebrated for its rich flavors. This approach highlights Thailand's terroir and enhances the fusion of French and local culinary techniques.

🍷 Founded by Swiss anthropologist Markus Madeja, Sơn Tinh was inspired by traditional Vietnamese rượu and Phú Lộc’s sticky-rice liquor. In 1999, the first Sơn Tinh bottles were tested at Hanoi's Highway4 bar, marking Vietnam’s inaugural craft distillery. Madeja, who never aimed to create a brand, developed herbal blends using local ingredients. He used modern distillation techniques to meet international quality standards, while preserving the spirit's cultural essence.

😋 Konjac, a staple in Asian diets, is booming in the wellness retail industry due to its low-carb, low-glycemic, and "zero calorie" benefits. This versatile ingredient's popularity is rising in both retail and foodservice sectors, aligning with health trends.