The northern-style sharing dish is reinterpreted as a plate comprising five different small offerings: hang lay curry, sautéed Chiangda vegetables, northern chilli dip, Thai spicy sausage and pork crackling. At North, the northern staple uses angel hair instead of rice noodles and comes with grilled river prawn as its main protein.īut the star of the course is khan toke. The chef then serves a pineapple sorbet with honey caviar as a palate cleanser to prepare diners for the next course: khao soi. You also have smoked duck breast and galangal chilli sauce. Next up is a heavier course that serves Wagyu A5 as a spicy tartar with avocado paste and cherry tomato salsa on the side. This is then followed by a three-bite amuse bouche comprising jackfruit mousse on a betel leaf, crispy fish laab, and a rice cracker with crab hollandaise. The meal starts off with homemade sourdough bread that gives off a unique aroma from the addition of local leaves called phak phaew. Here, Chaing Rai-born head chef Panupong “Nu” Songsang combines Lanna culinary culture with western cooking techniques to create a gastronomic journey that guides diners through the many flavors of his hometown.Ĭhef Nu’s current offering is an eight-course tasting menu called Khao Lang, which references the northern Thai term for dinner. The latest addition to the city’s roster of elegant eats is North Restaurant, which has been seeing a lot of interest for how it elevates northern Thai cuisine. For more information and reservations, c4399.īangkok’s fine-dining scene isn’t showing any signs of slowing down now that the pandemic has subsided. Santiaga’s eleven-course Mexican 101 is priced at B2,700++. Not only do the dishes excite with different tastes, textures and creative presentations, but the dining atmosphere is enhanced by the entertaining repartee of Chef Billy and the other chefs. Overall, the experience at this restaurant is top-notch. The guacamole (B350), for instance, comes with delectable tlayuda chips freshly made on a clay comal and mole that has a special jalapeño zing in every bite. If you’re not a fan of sitting through a few hours of dining, Santiaga also welcomes you to try its many flavorful à la carte dishes, which take all La Monita offerings up a notch. Don’t give up just yet because Chef Billy still has two more dishes to tickle your palate-Enchilada de Pato, a corn tortilla stuffed with braised duck and drizzled with hot red enchilada sauce and Chicken Pipian, a roast chicken with Santiaga’s signature mole that’s made from about 37 ingredients. Two lighter dishes follow-Satiaga Grilled Salad, which reworks grilled street corn and Seafood Cocktail, a flavor bomb packed with chockfull of fruit de mer.īe ready to have not one but three different tacos, including Pescado Taco (smoked yellowfin tuna), crispy Carnitas Taco, and Wagyu MBS6-7 Carne Asada Taco. Sopa Ofelia, one of the starters, drives your appetite with a wholesome soup of lima bean and mole that’s made according to the recipe of the chef’s Mexican grandmother. Santiaga’s signature tasting menu, Mexican 101, consists of 11 courses inspired by Mexican staples like tacos and mole. Chef Billy, along with cooking maestros Mauricio Rosales, Beto Garcia and Arturo Villegas, aims to present Santiaga as a place where avid gourmands can come and have a crash course on Mexican food, and the best way to achieve that is to have small plates that represent the culinary offerings of various regions in Mexico. Unlike La Monita, where the focus is on Mexican street food, Santiaga is stylized as a more upscale establishment that reintroduces Mexican food as a multi-course omakase meal. The expectation for this new venture is high considering how its precedent has been a beloved spot for authentic Mexican food in town for over a decade-and we dare say that Santiaga has gone further and beyond to exceed it. Santiago, the sister establishment of long-standing Bangkok favorite La Monita Taqueria by Chef Billy Bautista and co is out to change this perception. Mexican cuisine is packed with exciting flavors, but it’s not really known for its presentation.
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