Diners are invited to experience a new and exciting take on the intricate tastes of Thailand, presented by world-renowned Chef McDangin (who typically forgoes his patronymic) at Viu – a restaurant within the St. Regis Bangkok.
“How the hell are you going to translate Thai food into the next step up if you can’t understand the basic principles of Thai cooking?” said McDang – celebrity chef and author of The Principles of Thai Cookery. McDang has traversed the globe with his message about the importance of knowing the basics about Thai food, which he contends are rooted in the country’s food history and culture.
“I want to go around the world and educate people to understand my cuisine the food culture, history and food profile of what makes our food Thai,” he explained.
Recently, McDang invited a select few, including a reporter from Coconuts, to sample the fare he plans to bring to the St. Regis.
After an informative and entertaining cooking demonstration on three modern Thai dishes, we sampled a five-course dinner that showcased some of McDang’s personal recipes. He reminded us that although the food embodied the look and refinement of French dining, “Everything you taste remains structured and rooted to our [Thai] food profile.”
The evening’s highlights included a savory soup of shrimp, torn chicken, grilled banana blossom and sour green mango in a smoked fish infused broth; a refreshing salad of watermelon with crispy smoked dry fish flakes, and main course of braised beef Osso Bucco in green curry sauce.
To top off the meal we enjoyed the sugar rush from a pumpkin Sankaya creme brule and a milder but equally well-made palm sugar and coconut cream Panna Cotta, with mango and sticky rice.
According to Chef McDang, Thai cuisine has to be broken into three main regions: the North to Isaan, the Central region and the South.
From Thursday March 21 to Sunday March 24, Viu at St. Regis Bangkok will offer new menus created by Chef McDang.
