More than a meal: Exploring dining experiences in The Fields for 2025

It’s been a decade of exploration and evolution in feasts and dining. Food has always been at the heart of it, from the five-star meals we’ve shared at the very first banqueting hall at our first site, to the wide range of culinary experiences we’ve planned for this year.

Fusion cuisine is as much an expression of a chef’s experience as it is the marriage of two cultures. If you join us at the table for the Mediterranean-Thai menu of Fuori Posto, you might find that what you taste isn’t just the meeting of the Italian Riviera and our coastal cuisine, but also a conversation held between friends of very different backgrounds. 

But it’s not just international or fusion cuisine we’ll explore in The Fields.

“It makes sense that if we’re a cultural platform that we represent local cultures through food,” says Matthieu Colariccio, our Food & Beverage Director. “And that’s what we’re looking to do more of, here in The Fields.” 

In the wooden, two-story manse of Open Kitchen, matriarchs share cultural stories embedded in dishes and workshops. Lady GooGoo offers a taste of authentic Myanmar home cooking on the second floor, opening up the space into a personal kitchen theater, where she’ll share each dish’s cultural significance. 

On the ground floor, Pa Chan’s Life’s Market is a way for our beloved Auntie Chan and her friends to share the roots of truly local Thai recipes with Wonderers. Last year, workshops here sold out very quickly, so we want to offer more Wonderers a chance to join.

Life’s Market returns this year with an extended schedule, centering a rotation of repeating workshops around Thailand’s five regions. Preservers of traditional cooking and practitioners of ancestral knowledge share simple yet rare recipes, from charcoal-grilled corn cakes to floral tonics brewed in wild summer honey. Together, they remind us that Thailand is much bigger than we know—and so diverse in both culture and biology.

“We’re bringing a village market to really encapsulate that community vibe,” explains Matthieu. “You can wander through the stalls and try a mix of things you’d find at any town in Northeastern Thailand or around the region.”

A stroll down from Open Kitchen and Pa Chan’s collection of Landing in The Fields, right in the heart of Molam World is a bustling market of regional food. Here, you’ll find a way to experience regional food in a way that’s not just a representation of Thailand’s market treats, but a range of dishes from around the Mekong River.

In addition to the cold-pressed juices and variety of refreshing beverages you’ll find in The Fields, we’re also creating spaces intentionally devoted to the act of gathering, socializing and getting closer over non-alcoholic drinks. 

A slow coffee bar with local roasters sets up beside a copse of acacia trees, offering coffee made without electricity—from cold brew to manual espresso. It’s a coffee haven in Wonderness created with intention, with ethically-sourced beans. 

“Our hope is that it also brings Wonderers close to the local Thai communities and farmers involved in growing the coffee,” says Matthieu. 

And there’s a lot more to be revealed in the coming months, including a tea that reimagines tea-drinking with something modern and fresh, including ice creams, tea beverages and mocktails.

A meal is sometimes a way to explore something different and irreverent in the comfort of good company. It asks questions like: what might my meal sound like? 

In Taste Sound, musician-biologist Modern Biology and Electric Sheep’s chefs create a headphone-based immersive dining experience. Using modular synthesizers and other devices to connect to each ingredient, each dish becomes an evolving symphony of frequency and flavor.

This year, Electric Sheep will also explore the intersection of food and art as they take over the dome of ‘Singing in My Mind’ by Satit Raksasri. Within the installation, they are creating a sensorial laboratory that combines climate-conscious creativity, fermentation and foraging. Non-alocholic elixirs, intimate meals and workshops bend to the curves of Satit’s piece, all sourced from our farm or found along the Chonburi coast. 

Meanwhile, a tasting workshop with Ottara Pyne from Wine Garage asks us to view wine through the lens of Southeast Asia’s diaspora and locality, de-colonizing and de-constructing what’s often taught to us as traditional pairings.

“We’re planning more feasts that are cheeky, eclectic and playful expansions of well-loved bars, reflecting the spirit of the venue or places,” reveals Matthieu. 

As to what they might be—keep an eye out for the next releases of Journeys and on the Directory.