Foodhouse Catering Services continues to advance and elevate food service standards. Most recently, the company has collaborated with Chef Ploy Natnicha, a renowned chef from national-level competitions, to co-create a new menu that seamlessly combines taste, creativity, and nutrition.
This collaboration aims to transform the perception of institutional food from meals that are often seen as “bland and repetitive” into dishes that are flavorful, distinctive, and nutritionally balanced.
As part of this initiative, Chef Ploy has been actively involved in training Foodhouse’s chefs and kitchen staff, ensuring high standards across every step of the process. This includes ingredient preparation techniques, flavor consistency, plating and presentation, as well as maintaining quality in large-scale food production.
All menus are thoughtfully designed with consideration for:
- Nutritional balance
- Suitability for consumers of all age groups
- Accessible and enjoyable flavors
The 4 Signature Menus
Steamed Egg with Enoki Mushroom Soup
A silky Japanese-style steamed egg served with a rich Sichuan-inspired enoki mushroom soup, delivering a balanced combination of sour, spicy, salty, and sweet flavors in every bite.
Oat Spinach Porridge
A wholesome porridge blending oats with jasmine rice, complemented by soft spinach and a subtle sesame oil aroma—ideal for all age groups.
Spaghetti with Preserved Mustard Greens
Spaghetti stir-fried with chicken bacon and enhanced with preserved mustard greens, served alongside cashews, chili, ginger, and lime to create a well-rounded flavor profile.
Longan Chrysanthemum Milk Jelly
A refreshing dessert combining the natural sweetness of longan, chrysanthemum, and Chinese dates, topped with vanilla-infused milk and served chilled with fresh pear for added texture.
All four menus will be available starting May 2026, exclusively for organizations under Foodhouse’s management and participating in this campaign.
