Get ready to turn up the heat at Chilli Fest 2026, happening on Saturday, 28 March 2026, at Urban Oasis (L floor), Kimpton Maa-Lai Bangkok! This fiery festival brings together top chefs and restaurants from across Bangkok and Thailand, serving up exclusive chilli-inspired dishes.
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Bringing modern Punjabi street food with bold, chilli-forward flavours. Led by Chef Narayan Bahadur Panthi, the team serves up crowd favourites including Spicy Papdi Chaat, Butter Chicken Naan Roll and Paneer Masala Naan Roll.
Recognised as a MICHELIN Guide restaurant, Chef duo, Gabriela “Gaby” Espinosa and Diego Zarco, returns with bold Mexican flavours inspired by Abuelita. A familiar face since the first edition, Delia presents Taco de Carne Asada and Aguachile Negro.
Southern Thai heat takes centre stage with Master Don, the Don of All Curry, a fictional outlaw chef born under the Krabi sun. Fierce and unapologetic, the menu brings serious heat with Hatyai Hitman Fried Chicken, rich Southern thick coconut fish curry with vermicelli noodles and a fiery stir-fried minced beef “Kuakling Kluk Klik” served semi-dry and brutally spicy.
Founded by creative director and cultural storyteller Sanya Souvanna Phouma, Funky Lam Kitchen channels the soul of modern Lao. His Head Chef Burin Wongsuwan presents a punchy Lao tasting plate of five jaew, alongside classic and vegan khao jee pâté baguettes finished with their signature house-fermented chilli sauces.
Chef “Ton” Thitid Tassanakajohn, the mastermind behind the one-MICHELIN-starred Le Du and Nusara, returns to celebrate the soulful art of freshly pounded Thai curry with his vibrant green curry rice sets as well as steamed Thai dumplings (Pan Sib).
Chef Parkorn “Tan” Kosiyapong delivers an offbeat Thai-Chinese dining experience. Awarded both a MICHELIN Star and MICHELIN Green Star, GOAT brings thought-provoking dishes including Thai Wagyu beef cooked with 18 spices and blood and an experimental pairing of coconut, sato, SCOBY, salt and chilli.
MICHELIN-awarded Chef-Founder Steve Sanggun Lee brings his modern Korean vision through I-Sang’s fiery Buldak Bibim Noodles with sous-vide chicken and fruit-bright heat and extra-spicy Korean Fried Chicken glazed in an intensified sauce of soy, fish sauce and Thai chillies.
Recognised by the Michelin Guide for 4 years in a row, Jhol returns with bold flavours from India’s coastline, presented by Chef Shreesha Rao. This year’s line-up includes Berhampur Fried Chicken with JHOL hot sauce, Kerala Mutton Roast and a vegetarian Kerala Mushroom Roast.
Founded by father-and-daughter duo Verapun “Joe” and Panitnan “Jan” Patanayindee, Jiaozi Jiŭbā puts Chinese dumplings front and centre with Yuzu Mala Shrimp Dumplings with Sichuan heat, cult-favourite Jiaozi Fried Rice and crispy Cheesy Truffle Dumplings with truffle cream.
A celebration of bold Thai flavours by Chef Jaruwan “Au” Jantapthong, bringing its signature spice and delicious simplicity through Khao Krapraw Moo and Po Taek Pla Kapong.
Chef Honey Rae Zenang brings her Japanese–Shan flavour through with Shan Guacamole with spicy grilled eggplant, Yunnan-style yakitori with peanut mala sauce and warm tofu cups finished with chilli and garlic oil.
Founded by Rompho “Pin” Phothisoontorn as part of Charm Group, Padthai Khun Chu honours a 70-year-old family recipe using a distinctive two-step stir-fry method from his grandmother. Expect its signature Padthai Khun Chu, the spicy Padthai Thang Taek and crispy deep-fried chive cakes.
Blending the energy of Spanish tapas bars and a Japanese izakaya, the Barcelona-born, Japanese kitchen-groomed Chef Roger Solé delivers Hamachi Crudo, Tori Bravo Skewers, and Spicy Vodka Udon with chistorra sausage.
Executive Chef Youngdae Shim returns with spicy tteokbokki with fried seaweed rolls, sweet potato fries drizzled with kimchi chilli and cheese sauce and BulDak Gang Jeong, boneless fried chicken glazed in fiery gochujang.
Chef Julio Cesar Concha Muñoz unveils Bar.Yard’s new bold, fire-forward flavours that collide Latin attitude with Thai Expect bright Nikkei ceviche of yellowfin tuna with Peruvian ponzu, sizzling lomo saltado spiked with ají Amarillo and spicy kaprao minced pork empanadas.
Chef Danilo Aiassa adds a bit of heat to Italian favourites including chorizo-studded lasagna, baked eggplant and tomato lasagna with a chilli kick and classic pizza layered with spicy meatballs.
The legendary Chilli Eating Contest returns to Chilli Fest 2026, daring the brave (and slightly unhinged) to prove their tolerance for pain. Contestants will battle through a ruthless line-up of increasingly ferocious chillies, climbing all the way to a blistering 2,200,000 Scoville heat units. One champion will walk away with THB 10,000, while second and third place score a one-night stay at Kimpton Maa-Lai Bangkok, complete with dining credits worth THB 4,000 and THB 2,000 respectively.
Chilli lovers can take the heat home with a curated line-up of our longtime partners, including Firepower Hot Sauces, That Daeng Sauce, Mot Daeng Hot Sauce by Mae Kay, Mrs C’s and Siamaya Chocolate, offering everything from tongue-tingling sauces to spice-forward sweets available exclusively at the festival.
Beyond the plates, Chilli Fest 2026 keeps the energy high with DJ sets, live music and fiery performances throughout the day while Inspiration Ink Tattoo Bangkok makes its Chilli Fest debut with free chilli tattoos, a cheeky badge of honour for true heat seekers.
Beyond the heat and celebration, Chilli Fest 2026 carries a purpose, with part of the festival’s proceeds supporting Bangkok Community Help Foundation and its ongoing work for communities in need.
