Chuchai floats a fresh idea
Na Kidthung is a delightful dining concept at new resort hotel Chuchai Buri Sri Amphawa in Samut Songkhram
CHUCHAI CHAILITTILERT, a wizard at creating jewellery, has demonstrated his other gift for design by transforming an old wooden shophouse into a restaurant.
Na Kidthung pays due homage to its vintage and its location alongside the Amphawa floating market, but the food is decidedly modern – delectable Thai fusion.
It’s a trendy menu that’s nevertheless concocted from ingredients straight out of the markets of Samut Songkhram.
The 60-seat bistro is among the attractions at the recently opened resort Chuchai Buri Sri Amphawa, home to a concept-oriented boutique hotel and a community mall.
Na Kidthung retains the worn hardwood of the original structure and the interior is decorated with antique furniture and artworks from Chuchai’s house, lending the place a nice, cosy feeling.
“The resort has many cafe and restaurants serving Thai sweets and food in several themes,” says Chuchai, who is chief executive of the whole operation. “Na Kidthung offers all-day dining, including an American breakfast and more than 30 favourite Thai dishes for lunch and dinner. The ingredients might change, but I guarantee the flavour is always authentic.”
Executive chef Phayung Jaiyen, who previously cooked at such five-star hotels as the Dusit Thani Dubai, Rayavadee Krabi and InterContinental Mumbai, is an expert on fine French cuisine, but is keen to make creative use of the locally available ingredients.
“It’s a challenge to come up with new menus for Na Kidthung,” he says. “I surveyed all the local markets and discovered that Samut Songkhram is famous for its fresh seafood, especially mackerel, and has plenty of fruit orchards too.
“I base my dishes on original recipes but present creative Thai fusion food. My pad thai is quite healthy, made with nam dok mai mangoes and cooked in tamarind sauce, and my dish Stir-fried Hot Basil Leaves features strawberries or what fruit is in season.”
Phayung recommends starting lunch with Kanom Jeen Namya Pla Salmon (Bt250), a colourful rice vermicelli in fish curry, served with Norwegian salmon and mackerel balls.
Boat Noodle Lookchin Pla (Bt150) are rice noodles in a dark, full-flavoured broth and comes with pork and mackerel balls.
In Pla Kapong Thod Nam Pla (Bt390), the sea-bass is deep-fried and crispy and presented with sweet-and-sour fruit sauce. Som Tum Hua Pli Kai Yang (Bt220) is a banana-blossom salad paired with tender grilled chicken.
New on the list of desserts is Kanom Krok Chao Wang (Bt100), which comprises six tubs of southern-style coconut pudding sprinkled with sugar.
At the bar are refreshing mocktails like Casanovy (Bt140), a green concoction fragrant with mint and sweet |basil, the red tipple Meeting Point |(also Bt140), blending cranberry |and pineapple juice, and Cork Tale (Bt180), made with cream soda and pineapple juice.
THINKING OF YOU!
Na Kidthung is at the Chuchai Buri Sri Amphawa Hotel next to Amphawa Floating Market in Samut Songkhram.
It’s open weekdays from 7am to 9pm and weekends from 7 to 10.
Call (034) 129 900 or visit www.ChuchaiBuri.com.
