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Divine Thai Cuisine And The Fragile Flavours Of Wild Flowers

July 4, 2014 Food & Beverage No Comments Email Email

The palate awakens to a delightful potpourri of Thai culinary delicacies featuring edible flowers that taste as intriguing as they look enchanting.

Gifted and encyclopaedic Chef Jasvir has created a special menu of 11 dishes comprising appetizers, main courses and a dessert that include the delicate petals of indigenous Thai flowers among their pivotal ingredients.

ยำดอกไม้รวมกับผลไม้ (Yum Dok Mai Ruam Kub Pholamai)Available at both lunch and dinner, the reasonably priced menu includes a choice of three healthy and flavour some salads that many will never have experienced before. Yum Dok Mai Ruam Kub Pholamai (THB 420) infuses and garnishes assorted exotic fruits with vividly colourful butterfly pea flowers, roses and ixora. Salad Gai Yang Dok Mai Tod (THB 390) offers up the same flowers deep fried over grilled chicken with peanut sauce, sweet soya sauce + spicy chili dip. Bird of paradise salad (THB 390) is simply a riot of bright hues and provocative flavours.

สลัดไก่ย่าง + ดอกไม้ทอด (flowers deep fried + grilled chicken)Another appetizer, Thod Man Pla Dok Kha Jon (THB 340), combines deep-fried fish patties with crunchy cowslip creeper flowers whose heart-shaped leaves add another dimension to an experience that engages all the senses. Two other dishes enhanced with cowslip creeper are Soup Sai Dok Kha Jon Sod Sai Goong (THB 320), clear soup of cowslip creeper flower stuffed with minced shrimp, and Phad Dok Kha Jon Kub Hoy Shell (THB 790), stir-fried cowslip creeper flowers with scallop.

Also combining seafood with flowers is Rae Rai Dok Kham Foi Sauce Nue Poo (THB 690), homemade safflower rice noodle with crab’s meat curry sauce and butterfly pea.  Pla Kapong Yang Kub Sauce Gaeng Dok Kee Lek (THB 590), grilled sea bass with senna siamea flower curry sauce, is another seafood dish in the grand tradition. Rounding out the seafood and flower selections is Knob Hua Plee Lae Dok Khem Yang Kub Goong (THB 590), grilled banana flower and ixora with minced shrimp soufflé.

Floral affinities with sweet flavours are captured in two distinct desserts: Kanom Moh Gaeng Dok Sa-Nho (THB 290) homemade oven-baked sesbanisa (agate) flower Thai custard cake with fried shallot, and Ice-Cream Dok Ku-Lab Kub Kluy Hom Thod(THB 420), aromatic rosehip ice-cream with banana fritter and chocolate sauce.

ไอศกรีมดอกกุหลาบ (aromatic rosehip ice-cream)Similar to herbs, the flowers often have medicinal properties as well as bringing different flavour dimensions to the party. Rosehip for instance is a well-recognised source of Vitamin C and different varieties feature in Chinese medicine. The juice of agate leaves is considered anthelmintic and tonic and is used to treat worms, biliousness, fever, gout and leprosy. Safflower, one of humanity’s oldest crops, colours the noodles like saffron and has the added distinction that in traditional Chinese medicine it is used to invigorate the blood, dissipate pain, and traumatic injuries. Senna siamea is an important medicinal flower containing barakol.

Being so delicate, the flowers and leaves demand meticulous care from Chef Jasvir and the Smooth Curry team in order to tease out their delicate flavours and even finer textures. However, it is a task that is evidently relished as the dishes are exceptional indeed.

Exquisitely floral culinary experiences await.

A 20% discount is offered for Le Club Plaza Member and 15% discount for SPG® Member

Smooth Curry, Authentic Thai Restaurant

Lunch: 11:30 – 14:30 hrs (Mon-Fri)

Dinner: 18:00 – 22:30 (Daily)

Location: Level03, Plaza Athénée Bangkok, A Royal Méridien. 

For restaurants reservations please call 02 650 8800 or e-mail fb.bangkok@lemeridien.comor visit,

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