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Charity dinner

All for the pot

Ton Zra prepared Foie Gras Terrine (Cold).

Ton Zra prepared Foie Gras Terrine (Cold).

Gaggan Anand, second from right, prepared his lamb dish.

Gaggan Anand, second from right, prepared his lamb dish.

From left, Dylan and Chef Bo of Bo.Lan with Chef Pete Pitakwong of Smith.

From left, Dylan and Chef Bo of Bo.Lan with Chef Pete Pitakwong of Smith.

Twelve of Bangkok's top chefs gather to prepare a fund-raising feast



Thailand Restaurant News magazine's twelfth anniversary celebrations culminated recently with the "TRN Charity Dinner 2012" at the Mandarin Oriental's Sala Rim Nam restaurant. The event was a sell-out with all 150 seats at Bt5,000 a pop snapped up in just a few days by food connoisseurs and supporters of the magazine from Thailand's food and beverage industry.

And that brought a few smiles to the face of TRN editor Narong Roojum, who wanted to celebrate both his magazine's birthday and Bangkok's outstanding dining scene.

The charity event, which raised funds for the Royal Project Foundation, brought together 12 chefs from Bangkok's top restaurants to create the 12-course dinner that featured a mix of rare Thai and well-known Western dishes. Having the great chefs under one roof proved a Herculean task. Thanks to Narong's interpersonal skills and close ties with them, all agreed on the spot to take part in the feast.

With 12 courses on the menu, the dinner was rather a long journey, though eased thanks to the expertise of wine guru Wiroj Leetrakool whose job it was to match each dish with the right wine.

The dinner began with the amuse bouche Yoghurt Sphere courtesy of Gaggan Anand of Gaggan restaurant. It looked like slow-cooked egg white, but this was a slice of Gaggan's molecular miracle.

Up next was Beef Tartar created by Haikal Jahori of Water Library and paired with Velenosi Passerina Brut from Italy.

This was followed by Fang Nattapong of Krua Indy's Scallop Salad married with Pascal Jolivet 2012, Attitude, Sauvignon Blanc from France.

The next course was Foie Gras Terrine by Ton Zra of Aston partnered with Monsoon Valley 2012, Chenin Blanc Late Harvest.

More foie gras arrived in the next course: Foie Gras Caramel by Win Singhapattanakul of Wine I Love You/Chocolate Ville. It was paired with Monsoon Valley 2012 Muscat.

The culinary marathon took on a much slower pace with Roast Chicken and Mushroom Consomme with Slow Cooked Egg by Nan of Little Beast. The soup was paired with New Zealand's Craggy Range Te Muna 2010, Sauvignon Blanc Martinborough.

Next was Homemade Ravioli Filled with Prawns with Seafood Guazzetto and Manila Clams Chef Danilo Aiassa of L'ulivo. The dish was complemented with Sileni 2012, Cellar Selection, Sauvignon Blanc also from New Zealand.

Then it was Snow Fish, Organic Thai Jasmine Red Rice by Vichit Mukura of Sala Rim Nam. It was paired with Pascal Jolivet 2010, Attitude, Pinot Noir.

Lightly Smoked Salmon came next from Chef Pete Pitakwong of Smith, with a glass of Sileni 2011, Cellar Selection, Syrah.

Bo and Dylan of Bo.Lan were responsible for an ancient Thai dish Duck Golea with Khao Mok, paired with New Zealand's Pinot Noir, Satellite by Spy Valley.

Gaggan returned with Tandoori Slow Cooked Lamb with Indian Cherry Flowers, which was served with a glass of Cotes du Rhone, Vins de Vienne.

Ian Kittichai of Smith impressed with Wagyu Striploin Marble No 9 Sous Vide 55 C, served with Le Cupole di Trinoro 2005 from Italy.

May of After You wrapped up the night with the dessert: Nutella Praline Toast, which was served with K Constantia 2005, Vin de Constance (South Africa) and Petit Fours with Segafredo Zanette.

By the time the last course was served it was almost midnight and everyone continued to enjoy the food and the conversation.

Next year TRN will be blowing out 13 candles and we are not sure if that means a 13-course dinner. One thing is certain though: his year's guests would be happy to join the event and celebrate even more glorious food.




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