Prototype Thai food recipe development through the culinary arts and sciences of Suan Dusit

Abstract

The objective of this study is to develop a standardized prototype of a traditional Thai dish in the Suan Dusit culinary style, with a focus on “Khanom Jeen Nam Prik” (fermented rice noodles with sweet chili sauce). The research seeks to establish a clear and systematic formulation process that integrates the cultural narrative and distinctive identity of the dish, while enhancing its aesthetic and functional value through creative food styling and appropriate tableware selection—hallmarks of Suan Dusit’s gastronomic philosophy. Historical references trace the original recipe to the royal lineage of Prince Yaowaphapongsanit, wherein the cooking procedures were documented in detail but lacked standardized ingredient measurements. This study employs data collection from institutional food service operations and expert focus groups comprising culinary instructors at Suan Dusit University. The widely adopted recipe of Ekaphon Onnomphan was selected for refinement. It was developed into a draft prototype featuring standardized ingredient ratios, preparation methods, essential culinary techniques, flavor and texture profiles, portioning guidelines, and presentation standards. The prototype underwent iterative preparation and sensory evaluation by fifteen food experts using a 9-point hedonic scale, assessing key attributes including appearance, color, aroma, taste, texture, and overall acceptability. Feedback from each evaluation round was used to revise and enhance the prototype. The third iteration achieved an overall mean score of 8.13 out of 9, signifying a high level of acceptance. The final recipe prototype, supplemented by nutritional analysis and aligned with Suan Dusit’s creative food presentation principles, represents a recognized model for academic, culinary, and service-oriented applications, maintaining both quality and food safety standards.