It is known that among the chefs at hotels. Every time I won a contest organized by the Thai Chefs Association of the Twin Towers Hotel Bangkok Thailand, as a small 4-star hotels lining the streets Rong is the highest award to win it.
With the win the contest on a regular basis until the collection is the chef and I nosed the Education Chef of the hotel, so menus are packed together in a room beside the contract. By name. "Thai Gold" or the Golden Medal Thai Dishes.
How to cook Thai food is the heart of all is that the taste of traditional Thai food to meet the changes. How spicy the dish is spicy on. They also had to use the freshest quality ingredients. Season to taste and workmanship standards. The hotel will use the most is that everything needs a steady hand and measures in order to taste it and eat it the same day.
I turned pulley soup.
The difference is that the pre-modern Thai St. pace with the international Thai food is to look beautiful, but also with a touch of Thailand in the form of vegetable or fruit that is beautifully carved, which is uniquely Thai.
Thai restaurant located in the agreement will open early this month. I also referred to as the room became silent, little is known, however, when compared with the championship contest. The look of the restaurant. The taste compared to the price it is probably worth it.
Is now offering a set menu will be rewarded with fresh this year, a total of 6 courses were offered at a price of 1,000 baht for two people (net), or simply another 500 baht.
Claw with black pepper.
Starting from the appetizer menu. Mani, fried shrimp, herbs, Phanom Rung (much like a TV drama) I like the taste of this tea is enough. The mattress is wrapped in a nest made of fried taro. The shrimp fresh, cut into pieces that are then fried in a sauce made with tamarind, palm sugar, fish sauce, and the three flavors of the herbs that are mixed with chilli, garlic, ginger, lemon, red onion, cut into small pieces. The use of the Phanom Rung Phanom Rung was purple, then deep fried crispy then Kgawtag be built into small pieces and mix it with.
The charm of this dish is that the framework of Kgawtag crunchy and aromatic herbs are put into. It is called the mouth, chewing it real.
I turned pulley soup (100 baht) This menu is tricky because it is difficult to do it. Thai food is actually available to order. The pulley is made in two elegant colors, white and green made from pandanus leaves. The flowers turned into a bouquet that is stuffed with shrimp and pork to make pollen. A carrot carved into a bird. Add beauty to another.
Curry lamb leg.
Curry lamb leg (250 baht) was delicious, innovative menu. The selection of Australian lamb is the meat of the calf. Insert the meat into strips and bring to boil and skim milk to end rot is not responsible for it. I chew the crunchy and the Panang Curry paste a formula in which the police themselves. Stir fry until the onion with the cream and season to taste sweet and gentle. Bring to simmer lamb. Serve the lamb cut into pieces and boil to thicken the sauce, chili paste, coconut milk and pour it down. Top with grilled aubergine cooked. Make up the colorful leaves Makod spray. Red pepper and basil. This menu is eaten with hot steamed rice with a choice of white rice and red rice. This dish is tasty rice dishes and sweep it.
Claw with black pepper (300 baht), a big piece of peeled fresh claw to claw it out to be hard to catch up. Fry until done. The three-color printing on sweet pepper, onion, garlic, and stir in oil and seasoned with soy sauce and sugar to taste. Then fork to mash the soaked pepper flavor with fresh crab meat, sweet flavor to the meat is very delicious.
Mango sticky rice wrapped in crepe.
The end is sweet. Mango sticky rice wrapped in crepe ($ 100) is used to sticky Phanom Rung zircon green steamed in coconut milk with the fresh, soft and full grain rice soaked with coconut milk and sweet. The green rice is served wrapped in a sweet mango pigs. Then wrapped in rice crepe yellow again. Look like Japanese rice wrapped in seaweed green to yellow, cut a slice and put in tile. Spoon mango are topped with 3 or more balls in coconut milk with mango, ripe for manipulation. Pleasant sweet taste.
