PM Hosts Welcome Dinner for Finance Minister, Central Bank Chief

Prime Minister Anutin Charnvirakul opened the Government House to host a welcome dinner for the Finance Minister and the Central Bank Governor, emphasizing Thailand's soft power. Guests enjoyed Thai culture via food, music, and performances by the Buriram Orchestra and Nene Royal. The dinner took place on October 14, 2026, at the Santi Maitri Government House. Deputy Prime Minister and Interior Minister Anutin Charnvirakul hosted the event alongside Deputy Prime Minister and Finance Minister Ek Niti Nitithammaprasat and senior Thai officials, welcoming dignitaries attending the annual IMF-World Bank Board of Governors meeting (IMF-World Bank Group 2026). The atmosphere was warm as the Prime Minister greeted guests in the central hall before moving to the outer building to take the stage and welcome world leaders. He noted Thailand's delight in hosting the IMF-World Bank meeting again after 35 years, stressing the importance of future cooperation in an increasingly interconnected global economy that affects work, trade, and communication. The evening showcased Thai identity through cuisine, music, and performances, featuring the Buriram Orchestra and Nene Royal, reflecting the potential and creativity of Thai youth. The Prime Minister explained that 'Santi Maitri' means 'peace and friendship,' hoping the night would foster networking. He concluded by wishing guests enjoyable and memorable experiences while touring Bangkok, feeling Thai hospitality, and succeeding in their discussions. Throughout the event, guests engaged with Thai culture via exhibitions, product booths, performances, exquisite food, and souvenirs reflecting Thai identity. In the Blue Room, an art exhibition displayed works from the FPO Symposium youth project and paintings from ThaiBev, while the central hall featured a small puppet show by Joe Louis and contemporary music from the Seragorn Symphony Orchestra. Booths offered Thai products and beverages supported by leading Thai brands, alongside demonstrations of making the Thai snack 'Kanom Krok' and handicrafts. The menu included appetizers such as mushroom larb in cucumber, smoked duck with melon, bite-sized fried chicken popcorn style with spicy sauce, and shrimp cakes with plum sauce. The four‑course dinner comprised: 1. 'Siam Boutique' appetizer (purple bouquet chicken, satay chicken, and vegetarian mi hor); 2. 'The Iconic Liquid Gold' soup (tom yum goong, tom yum hed jai, or tom kha gai); 3. Main course 'Thai Joint Venture' (masaman beef cheek from Australia stewed tender, or salmon baked with Thai holy basil sauce, served with three types of brown rice from the Royal Project Doi Kham or plant‑based meat with saffron‑infused basmati rice); and 4. Dessert (details truncated).