By The Nation
Chef Nanang Prasetya Aditama of the hotel’s restaurant, Nimitr, joins forces with Tam Chudaree Debhakam, winner of the first Top Chef Thailand, to present a stunning dinner menu this Saturday and Sunday (September 29-30), offering seven courses that celebrate the flavours and ingredients of Indonesian and Thai cuisines.
Created on the philosophy of “Grown sustainably, crafted responsibly, to be eaten mindfully”, the dinner will start with a Salted Duck Egg Relish Bite served with Pickled Shallot and Holland Cucumber” and also include Soto Betawi, a curry soup with beef dumplings and crispy potatoes, and Pan-fried Threadfish with Winter Gourd, Thai Herbs, Clam Sauce, and Cha Plu Oil. The main course is Indonesian Rawon and Thai Wagyu Beef Tenderloin, braised beef with black nut, served with tempeh sambal, grilled greens, and tamarind sauce”.
“We want to bring exciting new tastes and experiences to diners at Nimitr. And it doesn’t get more interesting than refined Thai and Indonesian. Both Tam and I like being challenged as chefs and we can’t wait to showcase to our guests what we have put together for this menu,” says Nanang.
The exciting menu will be paired to specially selected Old and New World wines that are biodynamic, sustainable, natural, or organic.
Chef Nanang, 27, graduated in 2011 and worked all over Asia, including Bali, Bintan, and the Maldives. He joined 137 Pillars Suites & Residences Bangkok and was soon appointed Specialty Sous Chef at Nimitr where he is responsible for designing, overseeing, planning, and creating sensational, cutting-edge Oriental fare.
In 2017, he participated in the Thailand Ultimate Chef Challenge 2017, endorsed by The World Association of Chefs Society (WACS) to promote and recognise the skills and professionalism of both young and talented chefs in Thailand.
The youngest competitor, Tam Chudaree Debhakam, 25, won the first Top Chef Thailand in 2017. After the show she travelled around six different countries showcasing modern Thai cuisine. Before that she graduated from The International Culinary Centre in New York City. She then worked for Dan Barber at Blue Hill at Stone Barns, New York (currently number 11 on the World’s 50 Best restaurant list) for two years. With her background in farm driven cuisine combined with her knowledge in nutrition, Tam’s cooking focuses on organic, local Thai produce, with some traditional Thai flavours and modern American flair.
The Indonesian-Thai pop-up dinner will be held from 7pm and costs Bt3,500-plus (food only) per person and Bt 4,500-plus (with organic wine paring).
Book your table at (02) 079 7000.