Mekhong enhances the spirit of pairing

THE FOURTH YEAR of the Mekhong Elite Table campaign capped off with stunning Thai dishes and cocktails.
After gracing Bangkok’s top dining venues – such as SO asean Cafe, Vivarium by Chefs Ministry, Blue Elephant and Thompson Restaurant and Wine Bar – Mekhong concluded 2016 with a cocktail pairing dinner at Paste, the Thai cuisine restaurant at Gaysorn Shopping Centre earlier last week.
Mekhong has introduced a series of cocktail pairing dinners since 2013 to showcase the rum’s unique taste and texture. It can be blended into simple, elegant cocktails to enjoy, either on their own or as compliments to fine dining dishes.
The previous series kicked off with what is probably Mekhong’s best known cocktail, Mekhong Thai Sabai, a concoction of Mekhong, syrup, club soda, lime and basil. Cleansing and refreshing with a tropical flair, the cocktail was paired with sweet and aromatic watermelon and salmon. The watermelon was served with seasoned, pan ground salmon and topped with coriander and herbs.
The robust dish went wonderfully with the cocktail that helped balance the sweetness and the fishiness of the salmon and at the same time cleanse the palate, preparing you for more flavours to come. The green and slightly musty aroma of fresh basil in the drink complimented the coriander, anchoring the vibrant burst of the whole dish.
The same cocktail could also go with a sour and spicy dish like mouth-watering Chiang Mai-style tom yum with river prawn and char-grilled chilli and tomato. The ancient and bizarre recipe requires nam prik noom – Northern-style chilli dip made of char-grilled herbs – to be dissolved in the soup, creating a smoky, earthy aroma that went well with the hint of spice and the tartness of the rum.
The sourness and sweetness of the cocktail also lightened the faint earthiness of the soup, and at the same time complimented the chilli and lime flavours.
The main dish was massaman lamb curry with thinly sliced coconut, cardamom and young durian, paired with Mekhong Mantra, an elegant cocktail with ginger ale and fresh ginger. The rich, creamy and heavily spiced curry also had the custard-like sweetness of the durian and the slightly gamey aroma of the lamb – probably one of the trickiest Thai dishes to pair with cocktails.
With the rule of thumb to either compliment or contrast when it comes to pairing beverages with food, the mixologist decided to go simple and rely on texture to give a pleasant and surprising contrast to the dish.
Mekhong, with its slightly peppery and spiced notes, went well with the curry base. The slight fizz of the ginger ale cleansed and refreshed the palate, cutting the grease and the heaviness of the coconut cream and the durian. The fresh ginger garnish rounded out the rich aroma of the dish, toning the gaminess down and added a bit of kick to every bite.
The cocktails and the dishes featured in the campaign are available at all five venues.

For updates on Mekhong Elite Table 2017 campaign, visit www.Facebook.com/ MekhongThailand.