Thailand Dinner
Bailliage of Bangkok
Bangkok, August 23, 2019
Thailand meets Scandinavia
" To contrast with the cutting-edge cuisine, Échanson Sariya chose classic but versatile French wines "

An unusual mix of Thai and Scandinavian influences, The Front Room at the elegant Waldorf Astoria hotel features a risk-taking chef who melds her Danish training with her Northern Thai childhood.

A highlight of the evening was the adept and imaginative wine pairing chosen by Échanson Sariya Kampanathsanyakorn, who chose Champagne Philipponnat Royal Reserve Brut to settle diners’ nerves after a traffic-filled commute.

Chef Rungthiwa “Fae” Chummongkhon inserts her Chiang Rai upbringing into 13 years’ worth of cooking in Denmark, but would prefer not to label her cuisine as “fusion”. Instead, she sees her food as Scandinavian, accented with the personal influences that keep Danish cuisine vibrant and evolving.

To contrast with the cutting-edge cuisine, Échanson Sariya chose classic but versatile French wines that managed to perfectly offset Chef Fae’s Nordic flavours.

RECEPTION

Danish pancake puffs
Croustades, pomelo shrimp
Sunroot (Jerusalem artichoke), parsley crisp
Sweet potato, peanut
Champagne Philipponnat Royal Reserve Brut

MENU

Caramelized milk skin
Lemongrass smoked scallop, chili pickle, chili-herb emulsion
Champagne Philipponnat Royal Reserve Brut

Blue of the Sea
Crab, celery crudité, celery, yellow curry
Sancerre ‘Nuance’ 2017 - Domaine Vincent Pinard

Mom’s Soup Memories
Squid, chicken broth, gourd, garlic oil
Savigny-les-Beaune ‘Ez Connardises’ Blanc 2015
Domaine Jean Fery & Fils

To the Sea
Cod fish, clam, smoked sauce
or
Beef short rib
36 hours braised rib, morning glory, herbed soy jus
Gevrey-Chambertin ‘Mes Favorites’ 2015
Domaine Alain Burguet

Rainy Face
Caramel sour ice cream, chocolate mousse
Vouvray ‘les Tries’ 2015 - Domaine Champalou

Diners ended the night with a selection of petits fours flavoured with lemongrass, green tea and white chocolate.

Chawadee Nualkhair
Chargée de Presse