By The Nation
Noi will bring his modern interpretation of Thai flavours to a six-course feast that will be served to only 40 guests per evening.
With more than 20 years’ experience, Noi has worked at top restaurants in Europe, including Michelin-starred Top Air, the award-winning Taku in Germany and on board the Queen Elizabeth II cruise liner.
He also developed the Thai restaurant Saffron, which has branches at 10 Banyan Tree hotels and resorts.
In 2010 he realised a dream of opening his own restaurant, Suay in Phuket, which is renowned for its innovative contemporary Thai and Western dishes.
At the Spice Market, Noi’s opening number will be Thai royal leaf wrap with foie gras and tamarind sauce, followed by blackened tuna loin with wasabi ice cream, pomelo salad with grilled scallops and crispy shrimps, and betel-leaf curried tempura with assorted seafood and salmon caviar.
Also on the menu will be tom yum lobster bisque, lobster croquette and sriracha aioli, a set of entrees such as braised beef cheek in mussamun curry, coconut gnocchi and edamame bean salsa or charcoal-grilled black cod fillet, coriander beurre blanc, palm heart salad and seaweed.
Dessert will be a mango sticky-rice spring roll with black-sesame ice cream. A complementing wine-pairing menu is also available.
The six-course dinner costs Bt3,500-plus for the food only. Chow time is 6.30pm. The Spice Market is on the first floor of the hotel (BTS: Ratchadamri).
Reservations are recommended at (02) 126 8866, extension 1232, or email@example.com.