Rimping Horeca Showcase 2026
Last updated: 28 Aug 2026
Take a look back at the highlights from Rimping Horeca Showcase 2026 Presented by CFS Episode 3, held under the concept “The Finest Table : A Journey Through the World’s Finest Ingredients” on August 25, 2026, at Meliá Chiang Mai.
The third edition of Rimping Horeca Showcase was created to introduce restaurant, hotel, and food-service operators in Chiang Mai and surrounding areas to a curated selection of premium imported ingredients from around the world. The event also showcased the potential of these ingredients through specially crafted dishes prepared by renowned chefs and culinary experts.
A key highlight of this year’s event was the introduction of three newly imported products: Forvm Vinegar, Matodai Fish, and Mitten Crab Soup. These ingredients were transformed into specially created dishes, allowing guests to experience their quality, flavors, and distinctive characteristics firsthand.
These ingredients were transformed into a diverse selection of specially crafted dishes by chefs and culinary experts from leading restaurants and hotels in Chiang Mai, including:
The first highlight was a Jamón Ibérico slicing demonstration by Jose Sol (The Master of Iberico) together with Isaac Cabanasoria. The demonstration showcased the skill, precision, and attention to detail involved in preparing one of the world’s most renowned premium food products.
Another highlight was a KUROHANA Wagyu butchery demonstration by Mix (Meat Captain), who shared his expertise in handling premium beef and demonstrated the importance of proper cutting and preparation techniques to bring out the best qualities of the ingredient.
Guests also enjoyed a special culinary showcase featuring the event’s three newly imported products—Forvm Vinegar, Matodai Fish, and Mitten Crab Soup, presented by Chef Aon from L'éléphant. The demonstration offered an inspiring look at how these new ingredients can be creatively incorporated into contemporary dishes.
Rimping Horeca Showcase 2026 was more than a product showcase. It served as a platform for connecting and exchanging ideas among Rimping Horeca, chefs, culinary experts, restaurant and hotel operators, and partners across the food-service industry.
Bringing together premium ingredients from various regions of the world allowed business operators to explore new possibilities in ingredient selection, discover inspiration for menu development, and find new ways to elevate the dining experience for their customers.
The Rimping Horeca team would like to express our sincere appreciation to all sponsors, business partners, restaurant and hotel operators, chefs, culinary experts, and distinguished guests for joining us and being part of this special occasion.
For business operators and customers interested in ordering exclusive products from Rimping Horeca, please contact our sales team for more information and orders:
Fon: 061-420-9779
Ya: 061-420-6622
LINE: @rimpingfoodservice
The third edition of Rimping Horeca Showcase was created to introduce restaurant, hotel, and food-service operators in Chiang Mai and surrounding areas to a curated selection of premium imported ingredients from around the world. The event also showcased the potential of these ingredients through specially crafted dishes prepared by renowned chefs and culinary experts.
A key highlight of this year’s event was the introduction of three newly imported products: Forvm Vinegar, Matodai Fish, and Mitten Crab Soup. These ingredients were transformed into specially created dishes, allowing guests to experience their quality, flavors, and distinctive characteristics firsthand.
Premium Ingredients from Around the World
One of the main highlights of the event was the presentation of carefully selected premium imported ingredients for restaurants, hotels, and food-service businesses, including Yellowtail (Buri) Fillet, Asari, Butterfly Baby Octopus, Mehikari, Thai Sea Bass Fillet, Teys Black Angus Grain Fed 150 Days, AUS Ribeye and Trimming, Black Opal Wagyu, Tohoku Oyster, Iwate Wagyu, KUROHANA Wagyu, Inaniwa Udon, Furano Wagyu, and YUZU.These ingredients were transformed into a diverse selection of specially crafted dishes by chefs and culinary experts from leading restaurants and hotels in Chiang Mai, including:
- Chef Tom from Mi | Zü Restaurant by Onsen At Moncham
- P' Koi from Tub Ping by Anjakinn
- Chef Billy from Meliá Chiang Mai
- Chef Tun from CHAWEE Restaurant
- Chef Boom from Adirak Pizza
- Chef Pom from Petit Jardin Café et Bistro
- Chef Black from Blackitch Artisan Kitchen
- Chef Arm from Nigiri House Restaurant
- Chef Bank from Take me home ice-cream
- The Bartender Team from Bar.San
Special Demonstrations by Culinary Experts
In addition to ingredient showcases and specially created dishes, the event featured exclusive demonstrations by leading experts in the food industry, offering guests an opportunity to gain firsthand knowledge and insights.The first highlight was a Jamón Ibérico slicing demonstration by Jose Sol (The Master of Iberico) together with Isaac Cabanasoria. The demonstration showcased the skill, precision, and attention to detail involved in preparing one of the world’s most renowned premium food products.
Another highlight was a KUROHANA Wagyu butchery demonstration by Mix (Meat Captain), who shared his expertise in handling premium beef and demonstrated the importance of proper cutting and preparation techniques to bring out the best qualities of the ingredient.
Guests also enjoyed a special culinary showcase featuring the event’s three newly imported products—Forvm Vinegar, Matodai Fish, and Mitten Crab Soup, presented by Chef Aon from L'éléphant. The demonstration offered an inspiring look at how these new ingredients can be creatively incorporated into contemporary dishes.
Rimping Horeca Showcase 2026 was more than a product showcase. It served as a platform for connecting and exchanging ideas among Rimping Horeca, chefs, culinary experts, restaurant and hotel operators, and partners across the food-service industry.
Bringing together premium ingredients from various regions of the world allowed business operators to explore new possibilities in ingredient selection, discover inspiration for menu development, and find new ways to elevate the dining experience for their customers.
Our Appreciation to All Partners and Guests
This year’s event was made possible with the valued support of our partners and organizations, including Sanpatong Distillery, Maré Seafood, 6ty Degrees, Delica Food, USDA, and Austrade. Their support and collaboration played an important role in making Rimping Horeca Showcase 2026 Presented by CFS Episode 3 a successful and memorable event.The Rimping Horeca team would like to express our sincere appreciation to all sponsors, business partners, restaurant and hotel operators, chefs, culinary experts, and distinguished guests for joining us and being part of this special occasion.
For business operators and customers interested in ordering exclusive products from Rimping Horeca, please contact our sales team for more information and orders:
Fon: 061-420-9779
Ya: 061-420-6622
LINE: @rimpingfoodservice
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