Gastronomic Journey with Star Chef: Aji x Baan Tepa Asia's Best Female Chef 2025, Chudaree “Tam” Debhakam Writes a New Chapter in Thai Cuisine

For two exclusive nights, Aji was turned into a stage for contemporary Bangkok dining. Chudaree “Tam” Debhakam, chef and founder of Baan Tepa Culinary Space, took over Aji on March 7 and 8 to serve a Thai dinner rich in rhythm and layered flavors, taking Macau’s gourmets on an unforgettable journey of taste.

Chef Tam is the first female Thai chef to have achieved two Michelin stars. She also won the 2024 Michelin Thailand Young Chef Award, and was crowned Asia's Best Female Chef 2025 by Asia's 50 Best Restaurants. She has redefined Thai cuisine by using sustainable ingredients and contemporary techniques. Her dishes are characterized by their delicate and dynamic qualities, reflecting the distinctive perspective of a distinguished female chef.

Using her “farm-to-table” approach, Chef Tam presented a five-course dinner tasting menu. Highlights included the Dong Dang Noodles 4.0 featuring firefly squid and black squid ink - an expression of creativity and precise control; the M9 Wagyu Beef Mosaic with Blackened Curry and Jasmine Coconut Rice in Bamboo Leaf, which attained a balance of fragrance and texture; and the warm and succulent Tom Jiew, made with fresh ingredients from Baan Tepa Garden. Each dish reflected the chef’s deep understanding of ingredient provenance, aroma and culinary rhythm.

Chef Tam’s dishes never shout for attention. They win hearts through an understated style and authenticity. At Aji, she brought a breath of contemporary Bangkok charm while reminding us that at the heart of fine dining lies a deep respect for time, nature and culture.

Every chapter of the “Gastronomic Journey with Star Chef” series represents a pursuit of flavors and inspirations. Chef Tam’s visit added a well-defined Thai chapter and breathed new elegance into Macau’s dining scene.

The “Gastronomic Journey with Star Chef” series continues to bring together celebrated chefs from around the world, using food as a universal language to unite cultures and flavors across the dining tables of Macau.