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Celebration time
AT WORK Chef Yongyos Chimthep
Shangri-La hotel is celebrating the Thai New Year, "Songkran" with a Thai food festival at its 19 Oriental Avenue restaurant. Chef Yongyos Chimthep has prepared a delectable menu for the event that features popular dishes like som tam (raw papaya salad), prawn with basil leaf, pla kung (spicy shrimp salad with herb) and fish fillet soup with ginger among other offerings.
The country's cuisine is a blend of four basic tastes - salty, sweet, sour and pungent - and the Chef has kept all this in mind while preparing the menu, he says. Jasmine rice, known as kaho hawn mali, is a staple component of the Thai platter. Yet another distinctive dish is mee krob or crispy noodle, and so both find their place in the menu card. Rice or noodle dishes are accompanied by highly aromatic curries and stir-fries, incorporating large quantities of chillies, limejuice and lemon grass.
"Thai food is not difficult to prepare but one must understand the mixes of ingredients and the taste combinations," says the chef, whose favourites include duck curry and stir-fried chicken with basil leaf. The chef feels a good Thai food cook can be more creative than in the early years. But amidst the improvement, some typical methods of cooking remain the same. One of these is grilling. "Thai people grill meats and fresh seafood and eat them with dips that are sweet and sour in taste. And they have been preferred across generations," he adds.
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