1. What the Xiamen event shows—and does not show
DITP reports that on 2 August 2026, Thai Rice House’s MIXC branch in Xiamen received a Thai SELECT mark during an event that included Thai cooking demonstrations and a special durian sticky-rice presentation. Local influencers and other attendees showed interest and tasted the food. The dish therefore has value as a cultural and commercial bridge connecting Thai cuisine, ingredients and fruit in China.
The source does not isolate durian sticky-rice sales, dishes served, post-tasting orders, repeat purchase or plate economics. ‘Attracted interest’ should not be rewritten as ‘market acceptance’ or ‘ready for every branch.’
The next evidence layer should come from a bounded sales pilot: who orders, through which channel, whether they reorder, how much product is discarded, and whether the plated result stays consistent.
2. Why HORECA needs more than a demonstration recipe
A demonstration can rely on a skilled chef and hand-selected fruit. A branch network must repeat the dish across different staff, equipment, service times and storage constraints. If a purchase order merely says ‘quality durian flesh,’ buyer and supplier may interpret colour, aroma, ripeness, texture, piece size and usable yield differently.
An Ingredient Specification is an operating agreement connecting material, lot, receiving test, recipe and plated outcome. When a complaint occurs, the team can investigate whether the cause was the lot, storage, thawing, recipe or service rather than debating an undefined quality adjective.
3. Seven fields for a HORECA Ingredient Spec
Every field must be tested on the actual material and aligned with destination requirements. A generic recipe should not be used to invent numerical thresholds.
- Product Identity — material form such as frozen flesh, purée or compound, with SKU and evidence for any origin statement.
- Receiving Attributes — observable appearance, aroma, texture, pack condition and rejection criteria assessed through a consistent method.
- Portion & Yield — serving weight, expected portions and a method for recording actual yield, cost and waste.
- Storage & Thawing — validated storage, lot rotation, thawing and post-opening rules for that product.
- Recipe Interface — sequence, necessary equipment, texture checkpoints and a visual reference for an acceptable plate.
- Food Safety & Destination Rules — hygiene, HACCP, ingredient, labelling and allergen controls based on the actual recipe and target-market law.
- Traceability & Exceptions — lot, producer, receiving date, approver, deviation, hold and complaint-handling pathway.
4. Design a pilot from one dish to several branches
Start with a small number of capable branches. Link the durian lot code to each sales day and keep the recipe fixed. Train staff with large visual references and short checkpoints, then use an independent reviewer to sample plate consistency.
Separate marketing from operating KPIs. Reach and views describe awareness; trial-to-order, repeat order and rating describe customer behaviour. Preparation time, yield, waste, stockout and complaints indicate whether the system can scale.
Define Go, Revise and Stop criteria before launch. Strong ordering with high waste may call for different pack size or thawing—not wider distribution. Positive feedback with inconsistent plates calls for recipe-interface and training changes before adding branches.
5. Use Thai SELECT within its proper scope
The Xiamen event involved a Thai SELECT restaurant, but the restaurant’s status is not evidence that a durian ingredient, component or supplier product is certified. Thai SELECT’s own information distinguishes restaurant recognition from product certification.
Safer communication describes the event and channel exactly as the official source does, then explains ingredient specification and traceability directly. Do not place a mark or use wording that implies Siam Diamond is a certified participant without product-specific authorization and evidence.
Codex CXC 1-1969 provides an international reference framework for GHP and HACCP. Actual implementation must still follow destination law, buyer requirements and the product category in question.
