Monday, January 28, 2013

experiment #30 - Cobaya Khong

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 will be coming shortly is now up at Food For Thought).

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


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


Khaao Neaw Durian
Durian with Sweet Sticky Rice

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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