There is something about Thai cuisine that keeps you coming back for it. Maybe it’s the simplicity that percolates down from the people. There are always some clean cut flavours on offer. J.W Marriott Aerocity’s hidden treasure; K3 does the same to your palate. With the launch of the Bangkok food festival from 28th April to 7th May 2016, K3 shoots to host one of the best Thai food festival I’ve ever been to. Chef Kung, popularly known as the travelling Thai Chef from Bangkok gives us an authentic of some delectable from her homeland.
Food Talks
The four regions of Thailand each hold their specialities as you taste spicy flavours from Isan, hot and salty dishes from Lanna, seafood and fresh produce from South and the mild, subtle and balanced flavours from the Central Plains. We started off with The Som Tum salad which is a raw papaya salad with the earthiness of peanuts, the heat from chillies and salt from soya sauce. Yam Thalay- Spicy mixed seafood salad. Filled with prawns, squid, fish and basil leaves it is a true delight to the tastebuds. Thord Mum Pla is a fish cake with loads of flavour of lemongrass the dish refreshes you from the inside. The Tom Yum Goong has always been a favourite of us at Salt and Sandals. The freshness from the prawns with the aroma of the lemongrass, combine it with the sinus clearing heat from the red chillies gives a combination that keeps you coming back for more.
Wash down the above mentioned with some of their signature cocktails. The Orchard which comprises of Rum, triple sec, orange juice and lemongrass had an amazing balance of flavours. The rum acted as a solid base while the flavour of orange and lemongrass added freshness to this drink. Star of the for me was undoubtely ,The Siam Mary Which has Vodka has a base along with Thai Chilli, basil and Tomato is on of the best cocktails that Ive tasted in a long time. The tanginess of tomatoes and balanced spiciness of Thai Chilli did the trick for this one. For Mains we tried the Geang Kiee Wan Kai (Chicken in Green Thai Curry). The distinct creaminess from the coconut hits you like a rock as the spices tango with your taste buds. The Pla Neung Manao is a steamed fish with lime chilli sauce. The simplicity of fish gets perfectly accentuated with the even simpler tastes of chilli and sourness. We ended our meal on a sweet note with Thab Thim Grob. A sweet concoction of coconut and aromatic jasmine syrup with small pieces of water chestnut to give it a chewy texture. A dessert that makes you ask for repeats.
In a nutshell, Chef Kung’s food is something that you want to be truly thankful for. An experience worth remembering and sharing. Come over this week to experience the wonders of Thailand.
