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Canada Dinner

Toronto, March 16, 2015

Bailliage of Toronto

The Bailliage visited Toronto’s well-known Linda Modern Thai restaurant for a special Thai dinner prepared by Executive Chef Wing Li and Sous Chef Chris Jang together with guest chef Kevin Jeung.

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Hors d'Oeuvres
Prawns & sticky rice
Watermelon and crackling mieng kum

Congee
Prawns, crawfish, scallops, fish broth
Thai jasmine rice



Foie gras
with rosé wine, pineapple and coconut gel
Thai chillies, green curry crumble



Oxtail

accompanied by coconut chilli sauce and gnocchi



Chicken
Chantecler chicken, Thai salsa verde, cricket gremolata



BFF (‘Big fabulous fish’)
Fried whole fish, rustic chilli sauce, long beans, floss
(see photo below)

Modern Thai Dessert #1
Lemongrass, soft tofu, Thai basil

Modern Thai Dessert #2

Jasmine, coconut, pandan

Thanks to chefs like Wing Li, Thai food consistently reaches new gastronomic heights. Our dinner was no exception. However, not only does he work hard to promote the food, in the background he unassumingly tutors students passing on his knowledge and techniques to develop the next generation of chefs.

Jason Clarke, Bailli

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