Rimping Horeca Participates in Moncham Rainfall #3

On June 22, Rimping Horeca had the honor of participating in the Moncham Rainfall #3 event, held at Onsen @ Moncham, a luxurious Japanese-style resort located on a high mountain in Mae Rim District, Chiang Mai.

The event was organized to celebrate the rainy season of cultivation, abundance, and the beautiful traditions of the Mon Jam community. It offered a unique culinary experience that connects local agricultural produce with the art of Japanese-inspired cuisine, while also drawing inspiration from the refined sensibilities of Thai cuisine in a contemporary context.

This year, the event was honored by the presence of Khun Sumalee Wongsawan (Khun Tim) from Suan Toonin, Ban Klang Pa in Pong Yaeng, Mae Rim, Chiang Mai. She helped convey the “heritage of emotion” inspired by the late National Artist Rong Wongsawan, through a special menu creation in collaboration with Chef Tom Patcharapol Tiyasakul from Mizu Restaurant, Onsen @ Moncham.

As a business partner, Rimping Horeca is proud of its long-standing collaboration with Onsen @ Moncham. The company is committed to carefully sourcing high-quality ingredients from around the world, enabling the hotel to continuously create exceptional dishes for its guests.

For this special occasion, Rimping Horeca supported a selection of premium ingredients, including:

• Sashimi-grade AAA tuna
• Frozen greeneye (Mehikari)
• Fresh river prawns
• Premium pork ribs (Grade A)
• Jumbo crab meat (lump crab)
• Inaniwa udon
• Kurohana A5 top round beef

These premium ingredients were used by the talented chefs to create a variety of refined dishes, including:

• Crispy Rice Cracker with Traditional Na Tang and Ikura,served with Fresh Tuna-Filled Thong Muan
• Japanese Mehikari Fish Karaage
• Charcoal-Grilled River Prawn Marinated in Sake served with Pomelo and Mangosteen Salad
• Slow-Cooked Pork Ribs with Braised Cabbage (a MICHELIN Guide Recipe, 2021–2025)
• Thai Kaeng Khua Crab Curry with Betel Leaves and Inaniwa Udon
• Thai-Spiced A5 Kurohana Wagyu Beef Salad with Cucumber
• Grilled Ngua Doi Wagyu Beef Ribs with Red Miso Panang Sauce
• Thai Pumpkin Custard with Red Beans & Young Coconut Sauce

On this occasion, Rimping Horeca would like to express its sincere gratitude to Onsen @ Moncham for the honor of being part of this meaningful event. The company looks forward to continued collaboration and future opportunities to support culinary excellence together.

For guests interested in experiencing the exclusive culinary creations by Khun Sumalee Wongsawan (Khun Tim) and Chef Tom Patcharapol Tiyasakul at Onsen @ Moncham, the hotel will open this special dining experience to the public for one day only on Sunday, June 28, 2026.

Guests can enjoy a carefully curated 7-Course Lunch or Dinner Experience, complete with Beverage Pairing, showcasing the unique collaboration between local heritage ingredients, contemporary Thai influences, and Japanese culinary artistry.

• Regular Price : THB 1,990 per person
• Special Price : THB 1,790 per person

To receive the special rate, simply inform the hotel that you learned about the event through Rimping’s media channels or that you were a guest attending Moncham Rainfall #3.

This is a rare opportunity to experience a one-of-a-kind menu inspired by the legacy of Rong Wongsawan and brought to life by two exceptional culinary talents in the serene mountain setting of Onsen @ Moncham.