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Thailand Gala Dinner

[Bailliage of Phuket] Cherngtalay, December 4, 2012

I seem to struggle with finding the right adjectives to describe our recent events rather than ones that do not sound the same time after time. The fact is that each event has been truly outstanding and we have been very proud of each one.

Our Gala ‘End of Year’ Dinner at the Trisara Resort was definitely no exception. They created a most intimate, elegant and indulgent evening for us on a Tuesday night for our final event of the year.

The evening began with guests being transported to one of the resort’s villas. The one we selected was the most beautiful both in design and views offered. On the upper pool deck under the sala we watched the sun set over the water whilst enjoying perfectly-chilled Laurent Perrier Champagne and canapés.

For the dinner we were comfortably shuttled to the Trisara’s Seafood Restaurant. Once inside, we caught the gentle aroma of jasmine and lotus flowers that bedecked the tables enhanced by the warmth of golden candlelight from the many candles.

Chef Kla’s attentively-served courses were as follows:

An amuse bouche of a lime hollowed out and filled with ceviche of king fish
dressed with lime, garlic, ginger, chilli, green curry and mint
Painted Wings Sauvignon Blanc, 2010 – Marlborough (New Zealand)

Crab with apple, cucumber, red capsicum and seaweed

Tuna Tartare, enhanced with citrus, ginger, seaweed and micro greens
De Marchesi di Gavi, Cortese, 2009 – Piedmont (Italy)

An interlude of watermelon – vacuum packed and slowly cooked at a very low temperature
to deliver a delicious soft – with a subtle dressing of parmesan cream, couscous and fennel

A light and sophisticated bouillabaisse-inspired fish soup

Château La Verrerie Rosé 2011 – Côtes du Luberon (France)

Maine Lobster on a bed of risotto flavoured with seafood stock and Parmesan

Wagyu beef sirloin, served with bulgur, spring onion, cucumber and mushrooms

Conde de Valdemar Crianza, Bodegas Valdemar 2007 – Rioja (Spain)

Guava custard, basmati rice ice cream, coriander crumble, green tea and kalamansie jellies

The most surprising and delectable dish of the evening was definitely the very ‘New Age’ dessert. With tea and coffee we were treated to the most beautiful little tarts made with the most wonderful pastry. I wished there had been more of them!

Overall, the food was creative, light and beautifully presented – I was not alone in detecting  inspiration from Japan. The accompanying wines were well received for their excellent pairing with the courses.

In honour of David Lamb, who passed away in November, Vice-Chancelier Peter Smith gave a lovely speech and we had a toast to the much-respected and well-liked man. Peter announced that David had left a gift of 150,000 Baht to the Bailliage of Phuket for a members’ dinner in memory of him.

Special thanks to Teddy Ismael and Khun Zue from Royal Phawadee Village for attending dinner after dinner to ensure we have pictures of our events. And a big thank you to the wonderful staff of Trisara for a tremendous effort. The Resort graciously gave all attendees a beautiful hand woven Trisara bag as a Christmas gift.

Vive la Chaîne!

Tina Marinis
Vice-Chargée de Presse