SILPIN Celebrates 9th Anniversary, Rebrands as Flavour Experience Design House

Silpin Asia Co., Ltd., the owner of the SILPIN brand, officially unveiled its new positioning as a Flavour Experience Design House on Saturday 19 September 2026 at The Bamboo Bar, 1st floor, Mandarin Oriental Bangkok, to mark the company's 9th anniversary. Mr Piya Boonnamkitsawat, the company's CEO, said the repositioning was carried out under the concept "From Local Legacy to Global Gastronomy", aimed at driving Thai Flavours into the global hospitality and luxury lifestyle markets.

From Thai Ingredients to Luxury Flavour and Fragrance Experiences

Over the 9 years since its founding in 2016, SILPIN has showcased the appeal of Thai ingredients such as Chulalongkorn rose, jasmine rice, kaffir lime leaf, lemongrass and mango sticky rice, carefully extracting and decoding their flavour and aroma structures before reinterpreting them as contemporary Authentic Thai Flavours for chefs, mixologists, 5-star hotels and global luxury lifestyle brands to build upon.

Mr Piya said the company does not see itself as a product manufacturer, but as a designer of experiences communicated through the senses of taste and smell, positioning the brand as the world's first luxurious authentic Thai flavour brand under the motto "The Art of Siamese Taste", with hi-end products in the Premium Syrup, Edible Perfume, Gastronomic Oil and Culinary Artistry ranges.

International Collaborations: From Diplomatic Stages to Thai Airways

SILPIN has previously worked with the Ministry of Foreign Affairs, the Ministry of Commerce and the Tourism Authority of Thailand to hold Thai Flavour Experience Design Events on international stages, including the celebration marking 420 years of diplomatic relations between Thailand and the Netherlands in The Hague, and the Salon Gourmets event in Madrid, Spain.

In Thailand, SILPIN worked with Thai Airways and The Bamboo Bar to develop the Oriental Dawn cocktail, named "Waan-Jai" (Sweetheart Scent), which combines the fruity aroma of Chakrapat lychee with the herbal scent of Thai lemongrass. SILPIN also reimagined the traditional Thai sweet Look Chup as a new experience called Look Jub TG, designed in shape, taste, aroma and texture to resemble real fruit, and served in the Business Class and First Class cabins of Thai Airways.

Five-Year Goal: International Markets to Account for Half of Business

SILPIN plans to expand its market over the next 5 years, targeting a 50:50 split between the domestic Thai market and international markets, through partnerships with luxury hospitality brands, airlines, high-end brands, Michelin-starred restaurants and leading bars worldwide. In 2026, the company has already begun expanding into international markets, which currently account for around 10 percent of the business.

Mr Piya said the company's goal is not merely to export products, but to export Thai identity in the form of a Thai Agricultural Signature, elevating the value of local ingredients through flavour innovation and reinforcing Thailand's role as a global centre of gastronomy.

This news is of interest to MICE and luxury lifestyle event organisers, chefs and mixologists looking for creative ingredients for new menus, as well as hotel and restaurant professionals seeking to add Thai identity to guest experiences.