Sweet tastes of summer
Cool down with the traditional summer treat khao chae – chilled rice in jasmine-scented water with assorted side dishes – at Jim Thompson’s three dining outlets until May 31.
The gustatory journey is made all the more pleasurable by the use of two-tone Sao Hai rice in jasmine-scented chilled water, which is artfully scented with fragrant candle-smoke. The rice is served with a selection of side dishes including fried shrimp-paste balls infused with finger root, stuffed sweet peppers delicately wrapped in duck egg, and stuffed shallots prepared from single-clove shallots and stuffed with smooth-tasting sun-dried snakehead murrel.
There are also salted fish fritters noted for their fresh, aromatic Indo-Pacific king mackerel meat, sweet radish and sweet spotted Eagle Ray meat sauteed with sugar. Fresh organic vegetables and sour fruits such as green mango, finger root, cucumber and spur peppers are also served. The meal ends with a refreshing plate of mango with sticky rice.
It is priced at Bt490 a set and available at Jim Thompson Restaurant and Wine Bar in Jim Thompson House on Soi Kasemsan 2 (opposite the National Stadium), Jim Thompson Restaurant and Lounge on Surawong Road, and Bombyx bar at Siam Paragon.
