Conference Forum

Isan Insights The Rotten, The Better

The Rotten, The Better

From the ancient wisdom of Isan’s food preservation comes “Plara,” a premium dish that adds unique flavor and aroma to Thai cuisine. Explore the fermentation process that creates its rich, umami taste. Join experienced chefs like Chef Black, Chef Loren, and Pha Sawat as they delve into the magic behind “The Rotten, The Better.” Discover how fermented foods, perceived as “rotten,” transform into a delicacy in the hands of chefs and local experts.

Panelist

Chef Hitoshi Sugiura
Onodera Group
Chef Phanuphon Bulsuwan
Blackitch Kitchen
Chef Injin Kim
Onggi

Moderated by

Ninnet Ongartthaworn

How to Turn Plara
into a Billion-Baht Business

Discover new perspectives on creating value and business opportunities from Plara, a local Isan treasure with global potential. This forum gathers experts in production, marketing, branding, and export to share strategies for transforming Plara into a premium product and expanding it to international markets.

Panelist

Mum Jokmok
MUM Zab Fermented Fish Sauce
Oom Petdam
Mae Bunlam Fermented Fish Sauce
Pichit Veerangkabutra
CEA

Moderated by

Kanittha Tangworapojphithan

Sensory of Plara

Explore the complex flavors of Plara from the perspective of Thai chefs who grew up with Isan cuisine and international chefs who have been introduced to its surprising taste. This session offers a fascinating discussion on how Plara stimulates universal taste buds in ways you might never have imagined. Join us for an exploration of Plara’s sensory delights.

Panelist

Kraisorn Kongchalard
Governor of Khon Kaen
Chef Kamnang Natthaphon Khomchit
Huern Kamnang
● Chef Pamok

Moderated by

Kanittha Tangworapojphithan

Fermentation of Food

Experience fermentation techniques and insights from experts who bring the unique flavors of fermented dishes from around the world. Explore the cultural and health benefits of fermentation. This forum is designed to inspire you to incorporate fermentation into your own kitchen.

Panelist

Chef Kensuke Sasaki
Shiga
Chef Petrina Loh
Morsels Singapore

Moderated by

Associate Professor Anuwat Jangchad
Food Innopolis

Setting Standards for Plara
From Source to Global Export

This crucial session focuses on developing quality and standards for Plara, from production to international export. Experts in agriculture, food processing, quality control, and marketing will share innovative ideas to elevate Plara into a premium product. This forum also highlights sustainability and local wisdom, with discussions on fish farming, fermentation quality, packaging, and global market readiness.

Panelist

Dr. Supawan Teerarat
National Food Institute (NFI)
Dr. Porramet Chumyim
Food Innopolis

Impact of Fermentation
toward the Regenerative Future

Explore the intersection of Isan’s fermentation traditions and their positive impact on a sustainable future. Experts in food fermentation, sustainable agriculture, and researchers will share their thoughts on the vital role fermentation plays in regenerating natural resources, strengthening local economies, and supporting eco-friendly lifestyles. This session illustrates how fermentation is not only a means of preserving local

Panelist

Marc Buckley
RegenASIA
Chef Walter el Negar
Switzerland

Moderated by

Dr. Sirikul Laukaikul
SB Thailand

Rice and Salt
the secret of Plara

Unveil the secrets of the two key ingredients of Plara—rice and salt—that are at the heart of its fermentation process, reflecting the deep-rooted wisdom of Isan. This forum will explore the role of rice and salt in Plara fermentation, from selecting the right type of rice to controlling the salt levels that create its distinctive flavor and quality. Experts in fermentation and food science will provide new insights into modernizing Plara production while preserving Isan’s local wisdom.

Panelist

Associate Professor Bampuen Chaiyarak
Jasmine Rice Group
Associate Professor Amarit Maoduangtong
Mahasarakham University

Moderated by

Chutyawej Sinthuphun
Rice Hub Thailand

The Future of Plara

Explore the future of Plara, one of Isan’s most valuable and ancient culinary traditions. This session will focus on how Plara is adapting to the modern age, from sustainable production processes and value creation through branding to entering the global market. Learn new ways to incorporate Plara into international cuisine, maintain quality standards, and embrace eco-friendly production technology.

Panelist

Veerada Phuengphochoriphan
Zen & Kosum Interfoods
Marketing Representative
LOXLEY
Associate Professor Jintanaporn Watthanathorn
Khon Kaen University

Moderated by

Veerawat Triyasenvorachai
Samuay & Sons

From Morlam to “I Can”

Presenting a new concept for introducing Isan culture to the world through the role of the “Morkhaen” (Isan flute) master, a symbol of Isan’s deeply connected traditional music and lifestyle. This forum will explore how to merge Isan’s rich artistic heritage with modern opportunities, including promoting local artists, bringing Morkhaen to the international stage, and inspiring the younger generation to value their cultural heritage.

Panelist

Assistant Professor Sirisak Laochankham, Khon Kaen University
Assistant Professor Ek, Mahasarakham University
Accompanied by Morlam Students from China

Morlam and Gender Equality

Explore the role of Morlam in reflecting and promoting gender equality in Isan culture. This session discusses how Morlam performances create space for expression for people of all genders, not only as an art form but also as a tool for social change and acceptance of sexual diversity in the region. We will also dive into how Morlam is used to advocate for justice, respect, and global recognition, making it an instrument for driving global social change.

Panelist

Assistant Professor Dr. Pachaya Akphram