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Magic formula for a perfect marriage of Thai food and fine wine at Sutharos on the 19th floor of Hotel Muse

March 21, 2014 Destination Thailand No Comments Email Email

4D31873518B11344568768D3AA69924E1Thai cuisine may not have paired up naturally with wine due to the former’s fiery reputation, but Kunchit “King” Srimuang, the executive chef of Su Tha Ros, the contemporary Thai restaurant on the 19th floor of Hotel Muse, has a knack for making the two a perfect match with his personal cooking philosophy: “Authentic Thai food must be cooked with only Thai ingredients that can never be substituted for by any other foreign ingredient.”
Chef King has designed a new food-and-wine-pairing Thai menu that will please the Thai palate, with such favourites as gang som prakapong (hot and sour vegetable ragout with sea bass), sii krongmoo thod nam makham (deep-fried spare ribs with tamarind juice) and gai phad medmamuang himmaphan (Stir fried chicken with cashew nuts and oyster sauce). These specialities are EEB1BC8D233CED03C3F25AF891EA5A3B1traditionally cooked with locally sourced ingredients to keep with their original flavours, but delivered luxuriously in Western-style presentation. The menu reflects a wealth of Thailand’s fresh ingredients and myriad spices. Thanks to his culinary dexterity, Chef King brings out their natural flavours to match his select wines wonderfully in both taste and style.

On Chef King’s classic menu for March includes Kai Phad Med Mamuang – Stir fried chicken with cashew nuts and oyster sauce (marinated chicken in sweet and sour sauce served on crispy wonton wrappers with the pleasant turmeric aromas); Pla Nueng Ma Now – Stream Red fish filet, fresh chili, garlic and lime sauce, served alongside lettuce salad; Tom Kha Goong Yang – Tiger prawn, wild mushroom, lemon grass, galangal, turmeric in coconut sauce (the yellowish soup brought to the boil over a long period for a bit more intense flavour); Typical dish from the South of Thailand: Massaman Kae – braised lamb shank, curry, peanut and potatoes (lamb served in whole with massaman, so soft it melts 0005C7F90638EDE9461DBA0F2DA9398Ein your mouth, garnished with crispy potato chips and fried shallot-seasoned oil). The massaman is eaten with “coconut rice” (jasmine rice steamed in coconut milk).

Finish off with Chef King’s extraordinary sweet treat, Ice cream kati Kao Mao Tod – Coconut ice cream, deep fried banana with Pandanus leaf sauce, garnished with crispy shredded coconut and seasoned with pandanus sauce. You get the cool sweetness of the coconut ice cream and the tantalising aroma of the pandanus sauce.

These dishes are to be partnered with Chef King’s premium wines throughout March. Sutharos has a special promotion too: premium wines are served by the glass at a cost of Bt650++ for two glasses. Make plans or more information contact (02) 630 4000. Visit htps://www.HotelMuseBangkok.com

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