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Chef Adam Cliff grills up a storm at CHACHAWAN

March 24, 2014 Food & Beverage No Comments Email Email

CHACHAWAN is on fire, serving up famed Isaan grilled meats and seafood to hungry and ready customers – balancing sour, salty and spicy flavours.

The region is famed for its hearty, tender grilled food and Chef Adam Cliff serves up dishes to rival the best that Isaan has to offer.

Seafood grilled dishes are among the most popular at CHACHAWAN, especially the aromatic Pla Phao Glua, ($268) salt-crusted whole seabass stuffed with lemongrass, pandanas and lime leaf which is cooked over fire and served with homemade chilli dipping sauce, resulting in a charred exterior and deliciously moist interior. The Goong Golae ($188) of the freshest whole tiger prawns smothered in dry red coconut curry, grilled over fire and served with pickled ginger and lime is also a popular dish amongst customers looking for something with an extra kick.

The colourful, buzzy restaurant has exactly what poultry lovers are looking for. The Gai Yung ($158) chicken thigh marinated for 24 hours in garlic, pepper and coriander and grilled until crispy is a popular choice and is a definite must-try.

The best Iberico pork is served up at CHACHAWAN including Moo Yung ($158) – Iberico marinated in Thai garlic, coriander and pepper, char grilled, tossed with chopped chilli, garlic and lime as well as the Khor Moo Yung ($148), pork collar marinated in garlic, coriander root and pepper, grilled, sliced and served with jhim jeaw.

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