Choeng Doi Bartender Residency
Edition 01
Anthony Kunz Boonthieng — Kronenhalle Bar, Zurich
The Choeng Doi Bartender Residency is a working programme connecting bartenders with raw material, fermentation, and distillation in Chiang Dao, Northern Thailand. Edition 01 welcomed Anthony Kunz of Kronenhalle Bar, Zurich, for a condensed four-day residency. The programme concluded with a guest shift at The White Rabbit in Chiang Mai. All four drinks sold out.
Duration
4 days (condensed format)
Guest
Anthony Kunz Boonthieng, Kronenhalle Bar, Zurich
Spirits Used
Final Event
Guest shift,
The White Rabbit, Chiang Mai
Outcome
Full house.
All drinks sold out.
Raw Material
Fresh sugarcane was cut and juiced on site. A visit to the local market introduced pink guava from Chiang Dao, which became a key ingredient in the residency drink.
Forest & Foraging
A guided session in the Thung Lakorn Managed Forest Area, led by Por Thai with over 60 years of field experience. Ingredients explored included black bat leaves, wild mangoes, and wild bananas.
Distillation
Kunz participated in a full spirit run and worked on cuts and blending across multiple fractions. Tasting notes observed during the session included fresh cane, banana, white flowers, and sour plum. The work contributed to shaping future Choeng Doi Blanc.
Development
Cocktails were developed using ingredients sourced during the residency. Collaborative work with visiting bartenders also produced new drinks for the future visitor centre menu.
Estate & Garden
Estate-grown ingredients available during development included vanilla, strawberry, lemon, gooseberry, rosemary, and black mint. Several were used directly in the final menu.
Food & Culture
Key dishes encountered included larb kwai dib, joke moo krob, and Yunnan cuisine. These provided direct reference for local flavour structure and ingredient context.
Guest Shift:
The White Rabbit, Chiang Mai
The residency concluded with a guest shift at The White Rabbit. Four drinks were presented, split between Choeng Doi Blanc and SONKLIN. The event was attended to full capacity despite severe air pollution and reduced travel conditions across the region. All four drinks sold out over the course of the evening.
Menu
1 / Pablo
Vegetal · Bitter · Uplifting
SONKLIN, Thai celery, vermouth secco, tonic, Angostura, cold brew
2 / Monsoon
Bright · Aromatic · Refined
Choeng Doi Blanc, plum sake, lemongrass, pandan, coconut air, kaffir lime
3 / Nanami
Clean · Vibrant · Contemporary
Choeng Doi Blanc, morellino, tamarind, cola, aronia berry, rosemary
4/ Residency Drink - Farang Martini
Dry · Elegant · Nuanced
SONKLIN, local pink guava, dry vermouth, fino sherry, falernum
Outcome
The event was held to a full house. All four drinks sold out. Local bar community engagement was strong, and the format demonstrated clear demand for the residency programme. The result was significant given the conditions, confirming both the format and the concept.
Looking Forward
Future editions of the Choeng Doi Bartender Residency will expand to a seven-day format. The programme continues to invite international bartenders to work closely with raw material, fermentation, and distillation in Chiang Dao. Each edition contributes to a long-term documented archive of residency work.
