Wine & Dine – August 2019

Hot and spicy soup with fried, dried crispy
fish and giant catfish caviar baked with fleur
de sel from Baan Dung, Udon Thani province
is another highlight. The warming soup is
punctuated by bursts of creamy umaminess
from the catfish caviar, akin to that you’d find
in the Japanese delicacy shirako or cod fish
sperm. Another unusual dish is the Thai wagyu
beef from Sakon Nakhon province in Isan,
served with ancient Thai copper pod curry
‘kaeng khe lhek’. The meat has a very chewy
texture, almost like duck meat, and gets its
depth of flavour from a rich curry made with
an array of ingredients, including copper pod
leaves which are high in medicinal properties.
Dessert is a melange of textures in the
form of a delicate steamed Petchaburi toddy
palm cake with musk melon in palm sugar and
virgin Phet Pha-Ngan coconut milk, topped
with lashings of freshly shredded coconut. Each
element has its place in the chef’s elevation of
the traditional, light and fluffy toddy palm cake
dessert from Petchaburi, where sugar palm
is a key local produce. With the fresh, quality
ingredients they’re made with, this dessert
is a delightful end to the meal without being
too sweet. Petit four Thai desserts such as the
flower shape stir pound lotus seed with sugar
and coconut milk add a dainty flourish to
the meal.
If you’re a wine lover, go for the wine-
pairing option where four wines will be served
throughout the meal ($1500THB), featuring
selections such as 2016 Chenin Blanc,
Monsoon Valley, from Hua Hin, Thailand, and
the 2011 Testardo Sensi IGT from Toscana, Italy.
131 Sukhumvit 53 (Pai Di Ma Di),
Khlong Tan Nuea, Wattana, Bangkok 10110.
Tel: + 66 (0) 95 141 5524