Monday, December 28, 2015

Salathip: Royal Thai Cuisine at Bangkok's Shangri-La

One of the quintessential Thai dining experiences in Bangkok is dining at Salathip at the Shangri-La, overlooking the Chao Phraya River — the 'River of Kings'. The restaurant, whose name translates as "heavenly pavilion," is composed of a collection of traditionally built Siamese-style teak pavilions built in the Ayutthaya architectural style, with teakwood furnishings, exquisite filigrees and finely gabled roofs. Riverside dining on the outdoor terrace is also very romantic, with soft candlelight and parade of brightly coloured boats passing by, festooned with lights. Salathip features a section of 'Royal Thai Cuisine' tasting menus such at 'Taste of the Golden Land' as well as à la carte dishes by Chef de Cuisine Tussanee Putkaew, such as Chu Chee Goong Mangkorn - Stir-Fried Phuket Lobster, Tom Kha Goong - Coconut Milk Soup with Tiger Prawns and Galangal, and Gaeng Phed Ped Yang Kub Arngoon - Red Curry of Roasted Duck with Grapes, Pineapple and Basil. Salathip is a proud supporter of the Royal Project Foundation by using the foundation’s products in many of the Thai dishes prepared in the Shangri-La's kitchen. The Royal Project Foundation in the north of Thailand is a response to the King’s initiative to help hill tribes to help themselves by growing useful crops instead of opium. This is a transformation that gives them a better standard of living, and moves them towards a future of stability and prosperity. Dining at Salathip on the King's 88th birthday, we were treated to fireworks over the Chao Phraya River, a very special finale to a delicious evening.

The Thai pavilion-style exterior of Salathip at the Shangri-La Bangkok

The sumptuous interior of the teak-style pavilion 

Salathip's menu features a selection of tasting menu such as 'The Taste of the Golden Land', 
a 10-course menu featuring may of Salathip's signature dishes

Taste of the Golden Land appetizers: Spicy Shrimp Wrapped in Egg Netting, Fried Fish Cakes, Fresh Rice-Paper Rolls of Stir-Fried Mushrooms, and Grilled Scallop Salad with Spicy Thai Herbs

Glass of Thai Monsoon Valley white wine

'Tom Yum Pla Krapong' - Sea Bass and Galangal Soup

Phuket Lobster with Ginger-Flavoured Dry Curry, Keffir Lime Leaf and Coconut

'Poo Phad Phongkaree' - Stir-Fried Crab with Morning Glory

Charcoal Grilled River Prawn with Spicy Sweet Tamarind Sauce

Banana cooked in syrup with Coconut Iced Cream

Fireworks over the Chao Phraya River in honour of the King Bhumibol Adulyadej's 88th Birthday

A special end to a delicious evening

The King's portrait in the lobby of the Shangri-La to commemorate his 88th birthday

Chef Tussanee Putkaew

Gai Yang Khamin
(Grilled marinated chicken with cumin)
Serves 2
Recipe courtesy Chef de Cuisine Tussanee Putkaew

For the chicken:
400g whole chicken
80g sliced lemongrass
10g coriander root
5g yellow turmeric
60g soy sauce
17g black pepper powder
40g peeled garlic
10g white sugar

For the sweet and sour sauce:
30g fish sauce
20g lime juice
10g tamarind juice
8g roasted rice
5g shallots
5g spring onions
5g log fresh coriander
3g chili powder

For the spicy Thai sauce:
30g fish sauce
30g lime juice
15g white sugar
5g small green chilies
7g sliced garlic
5g coriander root
5g galangal root

For the basil sauce:
30g white soy sauce
30g lime juice
15g white sugar
5g small green chilies
7g chopped shallots
5g coriander root
5g sweet basil

For the chicken, pound the lemongrass, coriander, peeled garlic and yellow turmeric and mix well with the remaining ingredients. Marinate the chicken for 2 hours. Bake the chicken in the oven at 200°C for about 30 minutes.
Cut the chicken and serve with sweet and sour sauce, spicy Thai sauce and basil sauce. For the sweet and sour sauce, mix all ingredients well. Serve in a small cup with the cooked chicken. For the spicy Thai sauce, mix all ingredients well. Serve in a small cup with the cooked chicken. For the basil sauce, mix the fish sauce, lime juice and sugar together. Stir until sugar is dissolved. Add the rest of the ingredients and mix well. Serve in a small cup with the cooked chicken.