A two-week-long Thai food festival named "A Feast of Thailand" is underway at the St. Regis Beijing, a luxury hotel affiliated with the Beijing International Club of the Beijing Service Bureau for Diplomatic Missions.

Li Li, director of the bureau, also known as the BDS, said at the event's opening ceremony held on Sept 23 that the festival aims to foster bilateral friendship and promote mutual understanding between the Chinese and Thai people.

In cooperation with the Thai embassy in China and Thai conglomerate Charoen Pokphand Group, the hotel is serving a series of authentic Thai cuisines at its Garden Court restaurant.

The 21-course buffet is prepared by top Thai food chef Daoruang Thadkaew, who has more than 30 years of cooking experience, as well as the culinary team of the St. Regis Beijing.

Of these dishes, Tom Yum Kung soup, known as Thailand's "national soup", uses fresh ingredients such as live shrimps and shell fish imported from Thailand.

The seafood is kept fresh with quick freezing and traceability technologies to help chefs offer local customers authentic Thai delicacies, a representative from ingredient provider CP Group said.

The sizzling stir-fried crab with special Thai sauce, mixing spicy, sweet, salty and sour flavors, is also a pleasure for diners.

Other dishes served during the festival include yellow curry beef, green curry chicken, green papaya salad, and stir-fried minced chicken, as well as appetizing chicken and coconut milk soup.

The Beijing Duty Free Shop for Diplomatic Missions and CP Group signed a memorandum of cooperation at the event's opening ceremony, with the aim of boosting Thai culture and bringing in more Thai products for Chinese consumers, said company vice-president Xie Yi.

The St. Regis Beijing plans to launch more international food festivals and activities in the future to showcase different foreign cultures and lifestyles to local residents.