Showing posts with label Thai food. Show all posts
9 January 2016
Apinara, Groove, sukhumvit, Bangkok, Thailand
Apinara showed the new horizon of Thai foods.
The nahm showed the diversity and symphony of herbs and
spices on the dishes. Modern restaurants also show the beautiful marriage of
herbs and ingredients.
This Modern Thai restaurant was located in one of the most
luxury shopping mall, named Groove, in Bangkok. The interior was coordinated as
the Modern Thai, with polished subdued colour and Thai traditional furniture.
The staff are able to speak frequent English with Thai hospitality. Having the
dinning in Groove is the trend among young executive in Thailand.
The dishes are Thai food, of course. Some ingredients,
including foie gras or Wagu beef, were come from the Western style food. The
seasoning and method of the foods were original Thai, using the traditional
Thai herbs and spices and cooking with various technique. The recommendation
from the restaurant were fusion dishes with traditional Thai and modern
Western.
I had the rice vermicelli and red curry and braised pork
neck meat. The rice vermicelli was cold and was dipped into the red curry
sauce. Several fresh herbs were served with curry soup. I had enjoyed the
flavoured curry soup and vermicelli noodles.
The pork neck meat was very lovely. Juicy meat liquid were coming
from the nicely braised meat. The sauce accompanied on the dish was not only
hot and added with several herbs.
On the bottom, I would like to advice you about the dryday
in Thailand and dry-hour in Thailand. My visiting Apinara was around 14:00 when
is under dry-hour (not serve any alcohol at the restaurants or shops). During
11:00-14:00 and 17:00-24:00, the people are officially able to have alcohol.
The drydays are Buddhism Holidays in Thailand.
9 December 2015
the course, Nahm, Sathorn, Bangkok, Thailand
The Nahm showed the
elegant fusion of modern international style from Europe and diversity of Traditional Thai. The
course was nicely combined and marriaged to show the elegance through Thai. Although
the story on the course may be different depend on the customers, the staff who
may be gay will show the elegant spectacles of the Thai food on the dishes in
one night.
The food was very
spicy and hot but showed the difference in these words. We felt we should
express and describe the “hot” tastes or flavours with different words, as
sparkling hotness, bubbling spicy, harshness chili or hotness like sudden wind with herbal green
leaf flavour etc. All dishes were contained huge spices of spice. The chef and
the staffs will show the beautiful and exotic image on the dishes.
catfish curry. creamy curry sauce were like as the spicy soup in the French menu.
Wagu beef. The braised beef including meat juice show the nice marriage with the herbal vegitables and spices.
Soft shell crab
Salad. The dressing was
the desert. sweet egg noodle.
refreshment sugar with spice
The set menu was the a la carte menu. It cost us 2300TBH/one person. We chose dishes as the courses.
Canape
ปูซ่อนกลิ่น blue swimmer crabs, peanuts and pickled garlic on rice cakes
ขนมฝอย egg nets with prawns, wild almonds and kaffir lime
หมูซ่าใส่กุ้งมังกร pork and lobster with shredded ginger and thai citron
ลาบไก่ต๊อก chiang mai larp of guinea fowl
Soup
เห็ดโคนต้มน้าปลากับกุ้ง clear soup of termite mushrooms with prawn
แกงจ้าวเต่า catfish curry with tamarind and lemon basil
แกงกะทิปูม้า coconut and turmeric curry of blue swimmer crab with calamansi lime
เนื้อผัด stir-fried wagyu beef with charred onions, oyster sauce and thai basil
ปูนิ่มผัดเผ็ด soft shell crab stir-fried with chillies, holy basil and green peppercorns
8 December 2015
atmosphere of restaurant, Modern Thai, Nahm, Sathorn, Bangkok, Thailand
Symphony of spices and
essence of ingredients on the dish
Thai food is one of
the most famous food categories in the world. The general imagination of Thai
food is spicy, hot, exotic or red colour etc. These adjectives will show just
one face of the Thai foods. The Thai food also has huge diversity as Japanese
food. The diversity has several axes as the class, the area in country, situation
(restaurant to food stand). The character of the Thai food is the combination
of spices, Umami from seafood and texture. As Umami and Texture were also seen
in Japanese food, Japanese people love into powerful taste (hot and spicy) and
presentation (colourful and large portion).
The entrance of Nahm
The Nahm is very
famous as the Michelin stared restaurant. This restaurant is also Thai food
restaurant. If you will plan to visit this restaurant with some conservative European image as the
other Michelin stared restaurant in European countries, some part of the
courses will not be able to satisfy you without your experience of some spices
or Thai culture.
In the restaurant,
exotic flowers were decollated on the table or walls. The colours of the
flowers were reflected white light. The interior was very modern as the
international food restaurant. The meter de tail will escort to the tables as
the French restaurants. The staffs spoke nicely frequent English and explain
the menu like poem. No one will be able to imagine the tastes, courses and
flavour from description in English. We need huge communication between the
customers and staffs.
The dishes which
decorated foods on were very traditional tastes from Thailand. Some was similar
to the Skhothai era celadon, some was painted with the metal, and the other was
like born China. The courses had served as the families or friends in Thailand.
The chef, Mr. David will show what his Thai food is.
five Canape from kitchen
These canapes will be the signature dishes expressing the chef's Thai food world. The marriages of the tastes, flavours and textures is the first time for me.
These canapes will be the signature dishes expressing the chef's Thai food world. The marriages of the tastes, flavours and textures is the first time for me.
On the first canape, our chef will bring us to his Thai food world.
The sweetness of the pinapple and mixed braised pork, shrimp and ginger were married as a Thai snack in our mouth.
blue swimmer crab over rice crackers
pork lobster
marriage of sour and garlic
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