Celebrating the Thai Week festival in collaboration with the Royal Thai Consulate, Baan Thai at The Oberoi Grand has rolled out a month-long menu that includes classics from chef Klae Somsuay’s heirloom recipes from Thailand.
TT Bureau
Published 11.06.18, 12:00 AM
The Oberoi Grand
Celebrating the Thai Week festival in collaboration with the Royal Thai Consulate, Baan Thai at The Oberoi Grand has rolled out a month-long menu that includes classics from chef Klae Somsuay’s heirloom recipes from Thailand. Belonging to the Isan province in north-eastern Thailand, chef Klae is the Thai speciality chef at The Oberoi Grand. t2
walked in to check out a few of the menu highlights.
Poo Phad Poong Curry: Mud crab is stir-fried and served along with lightly scrambled eggs with diced capsicum, celery, spring onions as well as onions dressed in Thai chilli paste, curry powder, light soy sauce, oyster sauce, fish sauce and chopped garlic. It is generally eaten with steamed rice.
Rs 1,450-plus
Geng Juet Gonrn Gaew Poo: A soup that looks simple but has integrated various flavours within it. The sweet freshness of sliced rambutan, the chewiness of crab meat, along with a hint of lemongrass in the broth and some chilli oil for warmth, make this a bowl to savour. Rs 745-plus
Raumit Thalay: The seafood platter was a divine mix of fish cooked in Thai chilli paste, mussels cooked in a hot basil sauce, jumbo prawns grilled in a lemon butter sauce, scallops marinated in a dense Penang sauce, along with calamari cooked till crunchy in a black pepper sauce. “These platters are generally a part of major celebrations, and savoured a lot,” said chef Klae. Rs 2,600-plus
What: Thai Week Where: Baan Thai, The Oberoi Grand On till: June 30 Timings:12.30pm to 2.45pm, 7pm to 11.45pm Meal for two: Rs 3,000-plus onwards for two
Text: Zeba Akhtar
Pictures: Arnab Mondal
The Park
Zen, The Park, celebrated the Thai Week with a special menu curated by Ananchai Suttison, executive chef, Oriental, The Park, with a special demonstration at Zen on June 6.
The food fest featured five dishes from Chiang Mai, the largest city in northern Thailand, known for its street food. Local recipes served as the mood-board for the dishes that were organic, bold and flavoursome.
“But this is only the tip of the iceberg and there is much more. We are coming up with a more extensive Thai menu to be presented at the end of June,” said Sharad Dewan, regional director, food production, The Park Hotels.
Ouk Pla: Grilled fish with Thai herbs wrapped in banana leaf. The Thai version of the paturi, bekti is cooked with herbs such as lemongrass, turmeric, galangal, onion, dry red chillies, yellow bean paste and garlic. Rs 1,095-plus
Pla Taohoo Thod: Fried tofu salad in a Thai lemongrass dressing. A perfect summer dish packed with flavours of fresh herbs like lemongrass and Kaffir lime. Rs 695-plus
Kao Khamoo: Five-spiced pork leg is served over a bed of rice with chilli vinegar. Perhaps the most flavourful dish from the region, this takes around 24 hours to prepare. Rs 945-plus
