It seems I mistook the last review for our LAST NIGHT in BANGKOK and indeed this was it, and while there was again no oyster, this meal was a fabulous journey.
Will ordered the Sathorn Tonic to start with Belvedere vodka, guava shrub, and yes, Thai chili and loved it. My Tom Yum Tini was terrific as well with Thai (rice) spirit, galangal, lemongrass, chili, makrout lime leaf and lime.
Clothilde from France was the sommelier and helped us also choose between the various choices on the set menu. Again, the wine prices were sky high, and Clothilde offered a tatse of the Thai rose(Granmonte) which was very bland, so we settled on a Cotes du Rhone white blend of Viognier, Roussanne, Marsanne, Clairette, Bourbelanc and Grenache Blanc from E.Guigal.
Course 1 was the Blue Swimmer Crab(Pu Sorn Klin) with pickled garlic and peanuts on charcoal rice cracker which was a tad sweet and a Miang Napakoo or ceviche of live river prawn with chicken mango and herbs arrived on a betel leaf. In the past, I have not been a fan of these leaves in India but I have to say the wound and Thailand are softer cannot as sour. There was a tad of spice in the ceviche, so we reminded them that we like our food very spicy....
Course 2 was Dok Khajorn Nha Gung or minced prawn tanking jasmine, prawn and peanut gray on a rice cracker which reminded me of a prawn satay with a crunch. Miang Pla Sa-Er was another ceviche of kampachi(yellowtail) with white turmeric green mango again, served on a betel leaf. I was beginning to absorb some Thai words as Pla is fish and Miang is raw! It had a nice spice as well.
Course 3 was Plaa Hoy Shell, an Hokkaido herbal sea scallop with fresh roselle blossoms and dried shrimp that gave it a nice crunch. Next came Sao NAHM pillaging or fermented rice noodles with coconut cream, dried citrus fruits and dried prawns, as well as a chili mix.
Tom Yum Gung is the famous soup here with prawn, mushroom and chili paste... Which we would actually learn to make in our cooking class the next day up north. A second soup was Tom Klong Plaa Insri Rom Kwan, an Amberjack Soup with smoked coconut husk, that was kick ass spicy and we absolutely loved it. At this point, we began to become overwhelmed as everything arrived together and there did not seem to be any separation of courses...
Namprik Nakhon Baan was a shrimp taste relish with five citrus and acacia fried egg more like an omelet with veggies and radish and zucchini and the snap peas and okra. Gang Pu Bai Pla Chu was a southern turmeric curry a blue swimmer crab with betel leaf and kalamansi lime. Also at the same time we received Pad Nuea Sai Namai Nahm, a wagyu beef stir fry with yellow capsicum and wild rice stems, which reminded us of artichoke hearts but firmer and with a crunch.
We ordered a glass of red Cotes du Rhone blend from Jean-Paul Draumen which paired well.
Yes, we were completely overwhelmed and there was so much food, alas much of it is wasted, which we felt horrible about. Citrus sorbet with lingam was welcome and then A pre-dessert arrived of egg yolk noodle with yam!!
We chose different desserts. Mine was "Life cycle of coconut" a light option with pears, granite cassava and angel cake. Will had "Textures and Taste of Pandan" with sorbet, granite, a really yucky jelly and caramelized steamed rice that sent us home a tad unhappy, but way too full!!
While, we may not have had oysters we had everything else there was to eat in the entire city of Bangkok!!
