02 April Pop up Dining of Contemporary Thai Flavours from Iron Chef Tammasak ‘Noi’ [email protected] Market Restaurant, Apr 25-27
Anantara Siam Bangkok Hotel’s signature Thai restaurant ‘The Spice Market’ announces it’s latest pop-up dinner, partnering with award-winning Iron Chef Tammasak ‘Noi’ Chootong to bring a modern interpretation to Thai flavours. A mouthwatering six-course culinary journey of the palate unfolds and is only available for 40 guests per evening.
With over 20 years of experience, Chef Noi is considered one of Thailand’s most notable chefs. He has worked with top restaurants in Europe including Michelin-star restaurant “Top Air”, award-winning restaurant “Taku” in Germany, and on board the Queen Elizabeth II cruise liner. He also serves as an inspiration for a new generation of Thai chefs through his appearance on “Iron Chef Thailand”.
Savour Chef Noi’s reinventions, beginning with “Thai royal leave wrap with foie gras and tamarind sauce”. Enjoy favourite sharing starters like the “Blackened tuna loin with wasabi ice cream”, “Pomelo salad with grilled scallops and crispy shrimps”, and “Betel leaf curried tempura with assorted seafood and salmon caviar”. Indulge on the “Tom Yum lobster bisque, lobster croquette and sriracha aioli”, followed by a curated collection of entrees including “Braised beef cheek in mussamun curry, coconut gnocchi and edamame bean salsa” or “Charcoal-grilled black cod fillet, coriander beurre blanc, palm heart salad, and seaweed”. Dessert dances on the palate with a modern twist on the classic “Mango sticky rice spring roll with black sesame ice cream”. A complementing wine pairing menu opens the palate for an evening of delectable dining.
The six-course dinner is priced at THB 3,500 ++ per person for food only. (Prices are subject to 10% service charge and 7% government tax). Each dinner will take place from 6.30 pm., at Spice Market, 1st floor, Anantara Siam Bangkok Hotel (BTS Ratchadamri). Reservations are recommended.
About Chef Noi:
Chef Tammasak ‘Noi’ Chootong studied in Germany and worked five years in Stuttgart at the Michelin starred restaurant Top Air. His impressive career includes a stint on the Queen Elisabeth II cruise liner as Demi Chef de Partie and developing the Thai restaurant Saffron across 10 Banyan Tree properties. In 2010, he realized the dream of opening his flagship restaurant Suay in Phuket, which is renowned for its innovative contemporary Thai dishes and Western dishes with a twist.