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LEISA TYLER REPOSTS ON TEH LATEST FOOD AND DRINK NEWS FROM THE REGION
COURSES FOR COOKS
Thailand is a kingdom of gastronomic wonders guaranteed to delight travellers to the land of smiles.
Whether it be a tom ka (coconut soup) gently infused with lemongrass and intensified with green chilli or refreshing yam som o salad that mingles pomelo with chicken and prawn, the tango with Thai food has long fascinated lovers of Oriental cuisine.
Cooking schools are the latest trend on the Thai travel scene, and every hotel worth its salt is joining the fare.
Employing some of the best chefs in the country, the lessons offer travellers an opportunity to peek inside the world of Thai cooking, learning not just techniques, but how to choose the best ingredients, dining etiquette and cultural insights into a society that loves a good feast.
Here is a selection of Thailand’s top places to pick up tips.
Four Seasons Resort Chiang Mai offers excellent hands-on classes with its jovial Chef Pintak in the resort’s stunning purpose-built Lanna-style cooking school. Classes are offered every day except Sunday, each day featuring a different menu and includes a trip to the local market and lunch. Don’t miss Thursday’s delicious Secrets of Thai Curries, or Saturday’s Chef’s Recommendations. Residential packages are available but non-guests are also welcome.
Tel +66 (0)53 298181, www.fourseasons.com
Come celebrate His Majesty’s Diamond Jubilee by learning the specialised art of Royal Thai Cuisine. A tradition that originated as a “finishing” school for young maidens, the art of Royal Thai Cuisine includes using floral decoration and intricate fruit and vegetable carvings to dress Thai dishes for the Royal table. Try the Thai Culinary Experience at The Peninsula Bangkok’s Academy Cooking School, a two-day package that includes classes on fruit and vegetable carving, Thai etiquette and food culture.
Tel +66 (0) 2861-2888, www.peninsula.com
Heading to Phuket? Try the new Ginja “Cook” Cooking School at the JW Marriott for some hands-on kitchen action. Daily classes in the school overlooking the Andaman Sea start with a delicious breakfast and a local market tour, before moving on to guided lessons in local favourites such as Massaman curry, Tom Ka Gai and crispy shrimp.
Tel +66 (0)76 338000, marriott.com/HKTJW
Chiva Som International Health Resort at Hua Hin champions foods that nourish and heal, with Chef Paisarn demonstrating how to create scrumptious yet nutritious Thai food that is “low in fat, sugar and salt; high in nutrition and big on taste”. Learn the fine art of finding the balance between healthy servings and great taste. Classes are held every Wednesday between 4 and 6 pm for guests only, or by appointment. Book early to avoid disappointment.
Tel +66 (0) 3253-6536,www.chivasom.com
Lodged in an old colonial mansion in downtown Bangkok, The Blue Elephant tantalises its students with dishes from around the globe. The menu includes step-by-step curries and changes daily. There are also week-long courses with Chef Noroon. Includes a trip to the market.
Tel +66 (0) 2673-9353, www.blueelephant.com
GRAZING NATION
Following the huge success of Hong Kong’s JIA hotel, Singapore-born hotelier Yenn Wong has recently opened GRAZE in her hometown. We spoke to this entrepreneur about her latest restaurant in a converted colonial-style “black and white” at trendy Rochester Park:
Why GRAZE?
As the word suggests, Graze is a venue where people can just “hang out”, experiencing exceptional cuisine in a fresh and airy environment.
What’s on the menu?
Wagyu ox cheek, oysters, salmon eggs, beef tataki and a range of fish dishes.
And your favourite dish?
The pork hock – I love meat!
How about to drink?
Continuing its theme of freshness and relaxation, the lounge bar upstairs is called Mint. It features chilled cocktails and cigars, cool music, leather sofas, FLO stools, ottomans, and a unique Bisazza mosaic bar with a floral motif.
4 Rochester Park, tel +65 6775-9000, www.graze.sg
VERY VODKA
Vodka fans can now rejoice! Following the infamous footsteps of its big Bangkok brother is Q Bar Singapore. Ultra-hip, with lush lounges and all-night partying, this latest den of debauchery also offers the widest and most eccentric range of vodkas in Asia.
For a start, there’s chocolate, double espresso, black cherry and coconut flavoured vodka alongside a range of exotic cocktails. Or try the Diva Gem Filtered (through charcoal, diamonds and rubies) from the Scottish Isles or, one for wine lovers, Italy’s Duē with its chardonnay-inspired snifter.
Can’t make up your mind? Try them all in the Vodka Flight: six 15ml shots of premium vodka for S$25.
The Annex @ Old Parliament House, 1 Old Parliament Lane, tel +65 6336-3386, www.qbar.com.sg
LOUNGE LOVERS
Planning a night out in Siem Reap? Head to the Arts Lounge at Hotel de la Paix and indulge in the latest Future Jazz/New Bossa Nova/Soul tunes of DJ Freeday. The young Eurasian, better known for his gigs at Q Bar and Supperclub in Bangkok, will perform nightly at the Arts Club during the months of July and August. Sivutha Boulevard, tel +855 (0) 6396-6000, www.hoteldelapaix.com
PLATES FROM THE PAST
Celebrating a hefty 140 historic years in the business, Bangkok’s most legendary hotel, The Oriental has just released a new and improved edition of their signature cookbook. The Oriental Cookbook features 100 recipes from the hotel’s popular Asian and European restaurants, with many of the dishes harking back to the colonial era. Available at all good bookshops, or visit www.edmbooks.com.sg
SPICE OF LIFE
Looking for something to wake up your tastebuds? Head to Samui Palm Beach Resort’s Tom Yam Thai Restaurant in Bo Phut and try the beachside hotel’s signature Nam Prik Long Reau with Deep Fried Fish & Vegetable.
This tasty traditional Thai recipe features a generous helping of chilli paste and is sure to spice up your day. Tel +66 (0)77 425494-5, www.samuipalmbeach.com
FRESH BLOOMS
Australian chef Will Meyrick has recently teamed up with “mixologist” Grant Collins and designer David Buffery to open Lotus, a chic new restaurant serving “Modern Asian” cuisine in Hong Kong’s Central district.
Better known for his days at Jimmy Liks and Longrain, two of Sydney’s most famous Asian restaurants, Meyrick draws inspiration from the region’s colourful street food – especially those of Thailand and Indonesia.
“Food,” he says, “you don’t have to take too seriously.” Pottinger Street, Central, tel +852 2543-6290
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