Symphony Of Thai Tastes
“The Symphony Of Thai Tastes”
A wonderful culinary journey of Thai cuisine at the Gala Dinner of the 35th ASEAN Summit and Related Summits
The Abundant Land and Sea
The Thai proverb “There are ﬁsh in the water and rice in the ﬁelds”, gains its signiﬁcance from a kingdom rich agricultural and royal heritage since the Sukhothai era. As a land of plenty, we have inherited a cuisine rich in culture and variety over the years. Tonight’s Gala Dinner menu combines all the different tastes and ingredients with a dinner service on exquisite hand-painted classical Thai porcelains.
We use only the most selective homegrown ingredients fresh from the farm or from the sea, The seasons are portrayed through delicate Thai Cuisine, showcasing the identity of our tradition and culture in every menu. We use only the most selective homegrown ingredients fresh from the farm or from the sea, The seasons are portrayed through delicate Thai Cuisine, showcasing the identity of our tradition and culture in every menu.
Senses of Thai Cuisine
The 5 Senses of Thai Cuisine comprise the visual, taste, aroma, color and texture. For the audience to fully experience Thai delicacies, the dishes have to be meticulously created with all 5 senses of Thai Cuisine.
Spirits of Thai Tastes
The essence of Thai tastes consists of 8 flavors which are; sourness, sweetness, creaminess, saltiness, spiciness, bitterness, acerbity, and diffuseness. Thai Cuisine is a delicate balance of tastes which are released harmoniously in one bite.
The Symphony of Thai Tastes
HAND-PAINTED CLASSICAL THAI PORCELAIN DINNER SERVICE
REPRESENTING DIFFERENT ERAS OF THAI HISTORY
Aromatic Coconut Pancake topped with Caviar
LOCAL WISDOM : The earthenware of Local Wisdom decorated with old Thai patterns portrays the ancient civilization of Thailand which has developed over hundreds of years. It is skillfully made with the soil from Pakkred which is known to be the best.
TOM YUM GOONG
Spicy Sour Prawn Soup
AYUDHAYA: The gold-pattern design ware, exquisitely decorated with ancient figures putting their hands together salutation, was renowned in the Ayudhaya era.
PAD THAI: Pad Thai with ‘Klaeng Rice Noodles’ and Gulf of Thailand banana prawns wrapped in green chive crêpe
MEE KROB: Crispy vermicelli in rice pastry cups
TOD MAN PLA KRAI: Deep-fried ‘Pho Estuary’ Featherback Fish Cake served with Hom Mali rice vinegar jelly
GAI GOLEH: Charcoal-Grilled Free-Range Chicken with Goleh sauce
YAM TAWAI: Pheasant Salad with nine organic vegetables
SUKHOTHAI : The Celadon ware of Si Satchanalai is the renowned earthenware of the Sukhothai era. The pattern portrays the ancient civilization and the proud identity of the people.
PLA KRABONG YANG
Grilled Deep-Sea Bass with tamarind sauce
‘Bang Taboon’ crab meat in herbed coconut milk reduction served with ‘Chaiya’ salted egg, deep-fried ‘Singburi’ striped snake fish fillet and fresh vegetables
GAENG KHIEW WAN NEUA
‘Buriram’ beef rib in green curry
COURSE EARLY RATTANAKOSIN : Thai Porcelain decorated with golden swirls of leaves is painted with a minimum of three colors and gilded with real gold. Botanical patterns are typical of that period.
KHAO NIEW MAMUANG PAFAE
‘Nam Dokmai’, ‘Okrong’ and ‘Mahachanok’ mangoes parfait with mangosteen sauce filling, mango with ‘Chiang Mai’ sticky rice, ‘Monthong’ durian macaron served with ‘Koh Pha-Ngan’ coconut ice cream
THAI PETIT FOURS
FRUIT AND ROYAL THAI DESSERTS
PRESENT RATTANAKOSIN : Thai Chakri Porcelain decorated with golden patterns painted with a minimum of three colors and gilded with real gold represents the modern era.
Chef Chumpol Jangprai
One Michelin Star Chef
“The gala dinner of the 35th ASEAN Summit and related summits, in the concept of “The Symphony Of Thai Tastes”,
conducted by Chef Chumpol Jangprai. #RHAAN #35thASEANSummit #WisdomOfThaiCusine #ChefChumpol #ASEAN2019