Tastes of Thailand at Mandarin Oriental

A Thai-dal wave of good food greets diners at Mandarin Oriental, Manila’s Paseo Uno as it brings back the exotic flavors of the Land of Smiles in “Tastes of Thailand.

Now serving until March 10, the food festival treats guests to a delectable array of traditional Thai dishes and street fare especially whipped up by Thai celebrity chef Sumet Sumpchanya-nont. The affable chef is the executive sous chef and consultant of Mandarin Oriental, Bangkok, so diners are assured they get to savor the exotic flavors of Thailand that will definitely leave them tongue-Thai-ed.

A quick glance at the buffet spread is enough to get one’s mouth water with delight. My eyes were drawn to a wokful of poo nim phad prig gluea (stir-fried soft-shell crab with chili salt) that packs a punch. And since it’s soft-shell crab, there’s no need to get your fingers dirty trying to tackle thick shells. You can just pop it in the mouth and reach out for the next piece with gusto.

The temptation intensifies as one gets a whiff of nuea dad deow, thin strips of tenderloin beef marinated with coriander seed, sun-dried before deep-frying.

“Pound the beef using the back of your knife to loosen its fiber and make it tender. For the marinade, roast coriander seeds first then powderize. Massage the meat with the ‘powder’ then soak it in fish sauce and palm sugar to let all the flavors seep into the meat’s fiber,” explains chef Sumet. Served with chili sauce, the dish looks like our very own beef tapa, but tastes better. The beef is oh, so tender and bursts with exciting flavors.

And who can resist the kaffir and lemongrass-infused tom yam goong? The hot and sour shrimp soup prepares the taste buds for the complex flavors that await the epicurious at Paseo Uno.

Some like it hot

Thai cuisine is characterized by the use of fresh ingredients, herbs and spices. Normally in Thai food, there’s the combination of sweet, sour, salty, spicy and creamy.

“Know which flavor has to come first or what flavors have to come at the same time. You have to know exactly the taste of the dish. And since we always eat with our eyes first, it helps when you present it in a tempting way,” notes chef Sumet.

He adds that different kinds of chili should be used in specific dishes.

“For salads, we use fresh and dry chilis. But for green curry, we use the bird’s eye chili, which is spicier compared to the big variety. For red curry, we use  the dry chili. You can actually feel the spiciness of the chili down your throat. For marination, we rely on coriander, garlic, fish sauce and palm sugar,” he adds.

For the food festival, the spice level of the dishes is toned down a bit. But those who prefer an uber hot fare can inform the wait staff and chef Sumet will gladly give in to their cravings.

One of the exciting dishes on the menu is the gai ob khamin, which is classified as spa food. The oven-baked chicken breast is marinated with yellow turmeric and served with cucumber-yogurt salad. The spice is just right!

“Spa food is something we’re proud to offer at Mandarin Oriental, Bangkok. It’s fast gaining popularity among our spa habitues and the health buffs as well,” chef Sumet says.

For dessert, we got platefuls of sweet treats we haven’t tried before. There’s steamed bread with pandanus egg custard, glutinous rice flour with puffy rice and caramel and the chilled mung bean threads in scented coconut syrup.

“You can find these snacks on the streets of Bangkok. I decided to introduce some of our popular streetfood for variety and to make the food fest more exciting,” he adds.

Held in partnership with Thai International Airways, “Tastes of Thailand” is ongoing until March 10. The traditional and innovative Thai dishes and drinks will be incorporated into Paseo Uno’s daily lunch and dinner buffets.

The buffet is priced at P1,999+ while the Luxury buffet, available for dinner on Fridays and Saturdays, is priced at P2,450+.
                                             

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For those who wish to bring the tastes of Thailand home with them, chef Sumet will hold a cooking class on March 9 at 9 a.m. The class fee is P3,500 inclusive of a three-course lunch and a light breakfast preceding the class. Attendees will receive a certificate, a recipe booklet with chef Sumet’s autograph and an apron.

For reservations, call Paseo Uno oat 750-8888 local 2411 or e-mail momnl-paseouno@mohg.com.