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Digest Nespresso And Baan Tepa Present A Sustainable Fine-Dine Experience

Nespresso And Baan Tepa Present A Sustainable Fine-Dine Experience

Nespresso And Baan Tepa Present A Sustainable Fine-Dine Experience
By Pichaya Petrachaianan
November 09, 2020
From coffee grounds to aluminium capsules, everything can be recycled, and Nespresso and chef Tam are showing you how

As the leader in premium coffee capsules and capsule coffee machines, Nespresso is now on a mission to show how sustainablilty can be achieved in every part of your daily life. Joining forces in Thailand with celebrated chef Tam, Chudaree Debhakam, of Baan Tepa Culinary Space, the coffee brand presented the Nespresso X Chef Tam exclusive lunch to a few Tatler friends, including Jay Spencer, Sawitri Rochanapruk, Chulalux Piyasombatkul and the Baiyoke sisters. 

Chulalux Piyasombatkul
Jay Spencer and Chalisa Viravan
Sittharmanin Susamawathanakun, Pimlert Baiyoke, Jarujit Baiyoke and Sawitri Rochanapruk
Nuttakit Taengthai
Chef Tam, Chudaree Debhakam

The experience began with chef Tam showing her guests around the lush green herb garden of Baan Tepa, where vegetables used in the dishes are directly sourced from. From dill, basil and spearmint to lemon and leafy greens, vegetables here are fertilised with coffee grounds from used Nespresso capsules. 

The special five-course, coffee-laced lunch was served on a long table. Service started off with a welcome drink, the Espresso Forte Coffee Kombucha. As the coffee lovers chatted over the refreshing and health-conscious concoction, the appetiser arrived. Decorated with greens spotted earlier in the garden, the first dish, Koey Chalu Chawanmushi, featured blue crab, grilled white asparagus, kale, dashi cream and onion roots.

Espresso Forte Coffee Kombucha
Espresso Forte Coffee Kombucha

Moving onto heartier dishes, the third course was the river prawn with fresh homemade pasta. It was followed by Ma Kwan and Lungo Forte coffee roasted pork collar, which was served with spicy coffee mole and flavour-packed fermented corn dips. Closing the meal was the delightful Ristretto coffee miso ice cream, served with miso waffle and candied pecan. 

“Koey Chalu' Chawanmushi, Blue Crab, Garden Greens
Grilled White Asparagus, Organic Kale Stem, Dashi Cream, Chu Onion Roots
River Prawn Fresh Pasta
Ma Kwan and Lungo Forte Coffee Roasted Pork Collar, Coffee Mole, Fermented Corn
Ristretto Coffee Miso Ice Cream, Miso Waffle, Candied Pecan

Thanks to the creativity of chef Tam, coffee was fused naturally throughout the meal. As for the aluminium capsules used to make the meal, the guests were gifted special Caran d'Ache ballpoint pens made from recycled capsules as a memento of the unique eco experience by Nespresso. 

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Digest Sustainability Nespresso Baan Tepa Culinary Space Chef Tam


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