Haute cuisine for a charitable cause

GOURMETS AND WINE lovers are being offered the chance to dine in style and raise money for a good cause next week with the Bangkok Restaurant Charity Week 2013 that’s taking place at several well-known eateries all over town.

Organised by trade publication Thailand Restaurant News, which also put together the “TRN Charity Dinner 2012” at the Mandarin Oriental's Sala Rim Nam restaurant in celebration of its twelfth birthday, the charity week will see some the biggest names in Bangkok’s kitchens preparing special menus that are not to be missed.

Big chefs, small chefs, Michelin-starred chefs, independent chefs and wine sommeliers in Thailand and beyond are working together for the event, which runs from Wednesday until August 11 on the theme, “Bangkok: the City of Borderless Gastronomy”.

Among the restaurants taking part are Bistro Amarone, Aston Restaurant & Bar, Quince, Smith, Hyde and Seek, Little Beast, Supanniga Eating Room, Whale’s Belly, Harvey and Signor Sassi. Chefs Bo and Dylan of bo.lan are masterminding the event along with David Thompson, Gaggan Anand, Ian Kittichai, Mirco Keller, and Thomas and Mathias Suhring among others. 

Net proceeds will go directly to The Royal Project Foundation to benefit local farmers and organic farming. Prices start from B999 per person and go up to a staggering Bt9,999, with the lower price proving that charity dinners don’t always cost the earth and that just about everyone can enjoy exceptional food without going broke.

Blue Elephant Bangkok holds its stint on Friday with a dinner on the theme “modern and classical Thai.” The five-course meal will showcase Thai food in a modern setting and starts with a trio of treats created by Nooror Somay-Steppe. The platter features Isaan-style spicy golden neck pheasant soup infused with oolong tea, steamed jasmine rice flavoured with passion fruit and smoked trout, and spicy lobster salad. Well-balanced, flavourful and full of texture, the plate is matched with sparkling Monsoon Valley Brut 2011.

The second course, smoked scallop with caramelised pork, is prepared by Ann Pavita Sae-Chao from New York’s Ember Room and combines half-cooked scallop with Thailand’s famed moo waan (sweet pork). It’s paired with Monsoon Valley Colombard 2012.

The next dish is plated by Bo and Dylan and features simple rice vermicelli or kanom jeen dressed with authentic sweet and savoury Southern Thai-style sauces. The dish is made even more mouth-watering with fresh and pickled 

 condiments such as young lotus root, stinkbean (sa tor), bean sprouts and sweet pickled radish. The palate is balanced with Monsoon Valley White Shiraz 2012. 

Australian chef David Thompson from Nahm has taken time to perfect the dried and salted waygu beef he’ll be using as the main ingredient in the main course, jungle curry served with jasmine rice from Surin province. Unlike other recipes for jungle curry, Thompson’s is uncompromisingly spicy, with the pleasant pungency of fingerroots (kra chai) and tarty tang of madan berry leaves. The chef serves it with egg and Thai mimosa leaves (cha om) to counterbalance the strong flavours. Monsoon Valley’s top-of-the-line red, Cuvee de Siam Rouge 2010 is served with this course.

The dessert is created by young chef Max Wittawut from Spot Dessert Bar in New York. Thick cream cheese is blended with fragrant coconut and smoked with scented candle then served with sour passion fruit tart. Sweet with slightly salty aftertaste, it’s being paired with Monsoon Valley Muscat 2011.

 

 

TASTY TREATS

>>The charity dinner at Blue Elephant costs Bt4,999 person including wines. 

>>Book a table at (02) 673 9353 or call www.BlueElephant.com/Bangkok.

>>Bangkok Restaurant Charity Week 2013 starts from next Wednesday till August 11 at 20 Bangkok restaurants.

>>Check out the full list at www.BKKRestaurantWeek2013.com.