At Sala hotels, local cuisine always shines
The Sala Hospitality Group has earned a tip of the hat from Thailand Tattler magazine for the excellent restaurants it has at each of its properties.
The group recently launched a “Taste of Place” campaign with dishes at each locale capturing the destinations’ “culinary character”.
“Whether that character comes from local culture, unique design or indigenous cuisine, Sala restaurants are an integral part of the communities in which they reside, and are frequented by large numbers of local residents as well as international and domestic tourists,” says chief operating officer Brian Moodie.
“Offering delicious, locally inspired dishes is a key element of all of our Sala restaurants.”
The most-recommended dishes include Chef Nick Halla’s Mussaman Kha Gae at the Sala Samui Choengmon Beach Resort.
It’s a mildly spiced southern curry of braised Australian lamb, potato, shallots and roasted peanuts in a dark, rich, aromatic sauce. It truly embraces the international appeal of Koh Samui.
At the Sala Phuket, Chef Davide Pritoni makes a wonderful Kanom Jin – rice noodles with spicy red coconut curry, slowly simmered with daily market fish and infused with ginger, kaffir lime and shrimp paste. The very southern dish recalls Phuket’s multicultural heritage.
Chef Eakachai Oboun at the Sala Khaoyai tempts with Phad Mee Korat, in which spicy rice noodles are stir-fried with tamarind sauce, kale, bean sprouts, pork and prawn. The unique variation on the ubiquitous pad thai is the signature dish of Nakhon Ratchasima province.
Chef Nikorn Wongla floats poached snow fish in a northern-style soup of galangal, lemongrass, shallots, kaffir lime, garlic and Shimeji mushrooms at the Sala Lanna Chiang Mai.
It’s called Traditionally Prepared Pacific Snow Fish and arrives in a hand-woven bamboo cylinder lined with banana leaves.
In East-meets-West Bangkok, Chef Tony Wrigley of the Sala Rattanakosin presents Twice-cooked Crispy Pork Belly, the meat glazed with tamarind sauce and the dish served with a puree of roasted pumpkin. The preparation is Western, but the flavouring and accompanying vegetables are truly Asian.
And, at the Sala Ayutthaya, Chef Nattapong Tassanapitikul has a hit with Goong Maenam Ayutthaya. Locally caught giant freshwater prawn are charcoal-grilled and served with either papaya salad or organic brown rice. A choice of traditional Thai sauces and dips is offered.
Make reservations at www.SalaHospitality.com.
