Another experiment successfully concluded: this time we took a trip to northern Thailand with Chef Piyarat Potha Arreeratn ("Chef Bee") of the recently opened Khong River House. We always encourage chefs to cook the food that gets them excited, and Chef Bee clearly did that. Several courses were accompanied by stories of how these were the things he ate growing up, and his enthusiasm and passion came through in every dish. It was exactly the kind of experience we hope to provide through Cobaya.
You can see some pictures in this Cobaya Khong flickr set and read Chowfather's recap here (another
Here is the menu for the evening:
Bar Snacks
Dak Dae Tod
Deep-Fried Salt and Pepper Silk Worm
Mang Do Tod
Five Spice Tempura Water Bug
Appetizer
Yam Kai Mod Dang
Traditional Northeastern Red Ant Roe Salad
Nab Ong Or Muu Yaang
Grilled Pigs' Brain in Banana Leaves
Yam Gob
Northern Country Style Frog Curry
Main Course
Yam Kai Mod Dang
House-Made Chiang Rai Sausage
Gai Yaang
Slow-Roasted Rotisserie Chicken
Bahmi Sua
Burmese Style Egg Noodle with Local Vegetables
Goong Tod Gluar Prik Thai Dum
Vietnamese Style Crispy Prawns
Kha Muu Pa Low Mann Tow
Whole Slow-Cooked Pork Leg
Pad Dok Mai Gaurd Tao Huu
Garlic Chives with Tofu
Dessert
Khaao Neaw Durian
Durian with Sweet Sticky Rice
Ruammit
Sweetened Jackfruit with Water Chestnut
Thai Donut
With Condensed Milk and Chocolate Dipping Sauce
Many thanks to Chef Bee, to John Kunkel of 50 Eggs for helping make this happen, to Allegra Angelo for providing some great pairings to a tricky menu, to all the crew at Khong for their warm welcome to us, and as always, to all the guinea pigs whose support makes these experiments possible.
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