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Sala Hospitality Group’s Award-Winning Culinary Team Creates “Taste of Place” Destination Menu

August 10, 2017 Dining No Comments Email Email

SALA Hospitality Group recently launched “Taste of Place”, introducing signature dishes that capture the culinary character at each of the six destinations across Thailand where the group operates. 

The culinary programme follows triple recognition for SALA Hospitality Group at the Thailand Tatler Best Restaurants earlier this year with accolades for its restaurants at sala rattanakosin Bangkok, SALA Phuket Resort and Spa, and SALA Samui Choengmon Beach.

“It is an honour to introduce guests to the very best of each SALA destination, whether that is through local culture, unique design or indigenous cuisine. SALA restaurants are an integral part of the communities in which they reside and are frequented by large numbers of local residents as well as international and domestic tourists. Offering delicious, locally-inspired dishes is a key element of all of our SALA restaurants,” said Brian Moodie, Chief Operating Officer of SALA Hospitality Group.

A select line-up of “Taste of Place” destination menu items in each location is listed below.

Mussaman Kha Gae (by Chef Nick Hall)
SALA Samui Choengmon Beach Resort 

Mildly spiced local southern Thai curry of slowly braised Australian lamb shanks with potato, shallots, roasted peanuts and a dark rich aromatic sauce. The quintessential southern Thai dish with Muslim roots is given the full gastronomic treatment with succulent imported meat, embracing the international appeal of Koh Samui.

Kanom Jin (by Chef Davide Pritoni)
SALA Phuket Resort and Spa

Rice noodles served with spicy red coconut curry slowly simmered with daily market fish and infused with lesser ginger, kaffir lime leaf and shrimp paste. This southern Thai dish is derived from Chinese rice noodles, recalling Phuket’s cultural heritage with its complex flavours.

Traditionally-Prepared Pacific Snow Fish (Chef Nikorn Wongla)
sala lanna Chiang Mai 

Poached snow fish prepared in a northern Thai soup made of galangal, lemongrass, shallots, kaffir lime leaves, garlic and Shimeji mushrooms. This dish is charcoal-grilled in a hand-woven bamboo cylinder lined with banana leaves, adding drama to the meal as it is opened and served at the table.

Twice-Cooked Crispy Pork Belly (by Chef Tony Wrigley)
sala rattanakosin Bangkok

Glazed with tamarind and served with roast pumpkin puree to reflect the east-meets-west flavours of Bangkok, this dish is cooked in a western style but with Asian flavours added courtesy of the glaze and accompanying vegetables.

Goong Maenam Ayutthaya (by Chef Nattapong Tassanapitikul)
sala ayutthaya

Locally caught giant freshwater prawn grilled and served with papaya salad or organic brown rice and accompanied with a choice of traditional Thai sauces and dips. The aquatic animal symbol of Ayutthaya is the star ingredient in this one-shrimp show, charcoal-grilled to juicy perfection.

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