Chef Aong’s “Flavours of Thailand” at Ritz-Carlton
“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish”. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all.”
(Picture courtesy: Ritz-Carlton)
The occasion was Flavors of Thailand, a food festival serving the best of Thai cuisine, curated by K Aong ,visiting from Phulay Bay, a Ritz-Carlton Reserve, the luxury resort destination in the picturesque island of Krabi, Thailand.
(Picture courtesy: Ritz-Carlton)
Before I share my dining experience with you, I would like to introduce Chef Aong to my readers. Native of Krabi ,she has been working for over 15 years as Thai chef. Her specialty is the southern and northern Thai food. Using traditional Thai cooking methods in an elegant, modern and minimalist setting, Chef K Aong has been showcasing Thai cuisine at the fine dining restaurant Sri Trang, at Phulay Bay. She has traveled to several hotels to conduct Thai food promotions, more recently, The Ritz-Carlton, Beijing and has honed her culinary skills over the last 15 years in the kitchen.
Inspired by the culinary skills of her mother , Chef K Aong tries to stick to her original recipes to retain the authenticity of her dishes. Extremely hospitable, she loves sharing the tips and secrets of cooking with guests at the resort.
On our menu for the evening were some of the best dishes ,Thailand can offer on plate. We began with some refreshing and healthy salads like Yum wun sen moo ,the popular glass noodle salad , Lab gai – another well-loved salad with minced chicken, fragrant with kaffir lime and mint and my all time favorite for its sheer elegance ,simplicity and refreshing taste Som Tam prepared with raw papaya and crushed peanuts
For the Tom yam soup lovers ,the menu have some great offerings. The Tom Yam Thalay , a classic spicy and sour seafood thai soup preparation for spice lovers and Tom yam med, for those who love vegetarianism.
Among the main course there were array of popular dishes including the Ba mee Phad Ke Mau, the thai style drunken noodles that are quite popular among Chinese inhabitants in Thailand and laos. The pork lovers would love the Keang Dang Moo, a red curry pork cooked in coconut milk and sweet basil here. Nua Phad Karpaow ,a stir fried beef dish with basil is also part of the festival menu.
I was loving the whole gamut of thai food here. The exquisite Thai flavors in dishes like Gai pad priew wan, a sweet & sour Thai chicken and the Pla Thod Prik Thai Dum, a Thai fish delicacy ,reminded me of my visit to the Siam land ,a month back.
Contrary to general perception, there was enough for the vegetarians. Thai offerings like Tao Hou Phad Prik Pao , a tofu preparation with Roasted Chili Paste and the Phad Pong Karee, the stir fried vegetables in yellow curry were truly delectable.
Do experience the Thai delicacies !
Where: Market, Ritz Carlton, Bangalore
Dates to remember : September 19th-25th, 2016
Lunch : INR 1750 plus Taxes
Dinner : INR 850 plus Taxes
The Thai food extravaganza bids farewell to city of Bangalore with a Sunday Brunch on the 25th September 2016
The Ritz Carlton,
Shanthala Nagar, Ashok Nagar,
Bengaluru, Karnataka 560025
For reservations and Information ,contact : +91 80 4914 8000