STIRS UP AUNTHENTIC THAI SPECIALTIES
Sawadee Ka! On monday I attended a glimpse of a Thai function at Atrium Cafe and I was allowed my senses to traverse the Land of Smiles. This is going to be an extraordinary 10-day culinary feast at Pyramid Tower Hotel’s Atrium Café from 1 to 10 April 2009. I was introduced to their guest chef, Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant, who will prepare the delicate taste of authentic Thai cuisine which will take the spotlight at Atrium Café’s daily buffet lunch and dinner with a flavoursome spread of appetisers, to the finest entourage of main courses and desserts.
Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006. The Restaurant’s chef is making a presence at Atrium Café to dish up an array of Celadon’s signature dishes, prepared in indisputable Thai style, to impart a piece of the award-winning Restaurant’s culinary experience.
I was informed that for starters there will be the spread of, place sun-dried shrimps, roasted coconut flakes, roasted nuts, chopped lime and ginger onto “chaplu” or betel nut leaves. Drizzle on some palm sugar sauce and wrap the filled leaves up nicely for refreshing enjoyment. Rich in nutrients, this appetiser known as Miang Kam is a Thai favourite and is believed to help in balancing the four elements of our body. Yam Som O Goong Sod is another must-try. This unique combination of pomelo salad with fresh water chestnut and prawns is usually served during summer in Thailand to eliminate heat from the body.
Alternatively there will be Plaa Nuea Yang which is equally sumptious too. Made up of salad with spicy grilled beef, purple eggplant and fresh mint leaves, the meat is primarily cooked with lime to unveil a tangy taste. Take delight in the wholesome Tom Khaa Gai, featuring chicken soup with coconut milk enhanced with fragrant spices such as galangal, kaffir lime leaves and dried small chillies for that extra zest.
In the curries menu, Gaeng Phed Ped Yang Sai Apple takes its pride of place. Bits of green apple compliment roast duck in a pot of red curry, giving a mildy sourish yet tangy sweet taste to the dish. There is also the all-time favourite Gaeng Kiewwarn Gai, also known as Green Curry with Chicken, to be accompanied by fragrant jasmine rice
I watched a ‘live’ action cooking as Chef Wuttchai serving up Phad Thai Nuea Poo Goong Maenaam Yang, a traditional fried rice noodle packed with tamarind dressing, crab meat and grilled river prawns, served with condiments such as fresh banana blossom and beansprouts.
Last but not least there will be the ever popular sticky rice with mango, Khao Niew Mamuang. This pleasantly delicious dessert is intricately prepared; carefully selected glutinous rice is marinated with coconut milk for hours until the aroma and flavour seep into the rice. Only ripe and juicy mangoes are chosen to go together with the delightful sticky rice.
Among other dishes making their appearance are Yam Som O Goong Sod (Pomelo Salad with Water Chestnut and Steamed Prawns), Laab Gai (Spicy Chicken Salad), Pla Phad Naam Prik Phao (Sauteed Fish with Sweet Chilli Paste), Phad Kaprao Gai,Nuea Rue Thalay (Wok-Fried Chicken, Beef or Seafood with Thai Omelette), Tofu Phad Chaa Prik Gaeng Daeng (Fried Tofu with Seasonal Vegetables and Sliced Rhizome in Red Curry Sauce), Khao Pad Maan Goong (Fried Rice with Coral Prawns and King Prawns), Tab Tim Krob (Water Chestnut Dumplings with Jackfruit in Coconut Syrup) and more.
PHAD THAI NUEA POO KUB GOONG MAENAAM YANG
Fried Rice Noodles with Crab Meat and Grilled River Prawn
230 gm Rice noodles
1 1/2 teaspoons Vegetable oil
1 Onion, diced
1 teaspoon Minced garlic
12 pieces Fresh river prawn, peeled and deveined
1 cup Crab meat, shelled
1 tablespoon Tomato sauce
1 tablespoon Thai fish sauce
1 tablespoon White sugar
1 tablespoon Lemon juice
1 tablespoon White wine vinegar
2 Eggs, lightly beaten
110 gm Bean sprouts
1/2 cup Unsalted dry-roasted peanuts, chopped
1/2 cup Lemon slices
1/4 cup Coriander, coarsely chopped
1. Soak the rice noodles in cold water for 15 minutes and drain. Cover noodles with hot water, and soak for 15 minutes. Drain and set aside.
2. In a wok, heat the oil, add the garlic and onion and saute until golden brown.
3. Add shrimp and crab meat, and cook. Stir in tomato sauce, fish sauce, sugar, lemon juice and vinegar.
4. Pour in the beaten egg, and cook without stirring until egg is partially set.
5. Add drained noodles, bean sprouts and peanuts, and mix well in a stir fry until all the noodles are coated with the mixture.
6. Transfer to a serving plate, sprinkle chopped coriander and serve with a slice of lemon.
Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant was the guest chef and it was an incredible day as I was be able to meet up with him. Every successful chef do have this incredible story and not let alone with Chef Wuttichai himself. He grew up from a poor family background just outside Bangkok and cooking was something that he can’t do without. Cooking was just part of him, learning the basic skill of authentic Thai cuisine from his mum.
At a young age of 19yo, Chef Wuttichai venture into Bangkok and got himself a work in the kitchen and also putting himself to study the art of perfecting authentic Thai cuisine. Now he is only 24yo, he is already known for his spread of Thai culinary and have been to Jakarta, Singapore and now Malaysia to showcaes his talent. Chef Wuttichai is defintely an upcoming chef to watch and his food is definitely to die for! . . . . an incredible meet, Sunny Yaw
Indulge in the innovative flavours of The Sukhothai Bangkok
At Atrium Café’s daily buffet lunch and dinner
Between 1 to 10 April 2009
From 12.00noon to 2.30pm,
And 6.00pm to 10.00pm.
Buffet lunch is priced at RM45++ per adult
Buffet dinner at RM65++ per adult respectively
Children dine at 50% off at the Restaurant.
Advanced reservations are highly encouraged. Please call Atrium Café at +6… Extn. 6305.