Care to swap recipes with a world-renowned chef over authentic Thai fare?
Then, join chef Ian Kittichai for a private dinner as he hosts the Chef’s table at Koh InterContinental Marine Drive in celebration of the restaurant’s first anniversary.
Priced at Rs 4995 (plus taxes) per head, the meal consists of a special five-course menu featuring an amuse-bouche, appetizer, soup, main course and dessert sampler.
Says Kittichai, “The menu will receive my personal attention. I’ll host one table for lunch and two for dinner, each limited to a group of eight.”
Participants can also take home a menu signed by the chef. So what is the idea behind the Chef’s table?
“Our thought is to have an interactive dining experience for our guests and personalise that experience even more than usual. We often hold promotional events, but this is actually the first time we are doing something like this in any of my restaurants around the world,” says Kittichai.
Ask him what contemporary Thai cuisine means and he says, “Personally, contemporary Thai is taking the best traditions — flavours, ingredients, techniques — and using the highest quality produce and cooking technology from around the world to cook to perfection.”
Regulars at the restaurant include the likes of Sachin Tendulkar, Deepika Padukone, Siddartha Mallya, Asha Bhosle, Leander Paes, Jacqueline Fernandes, Dia Mirza and others.
The Bangkok-based chef, who owns restaurants in his home city New York and Barcelona, recently opened a dessert café in Bangkok called Sucre.
So, how does he manage to run his global culinary empire? “I’ve a great team of chefs and professional managers,” he says, adding, “You’d often find me on an airplane, going from one restaurant to the other.”
To book a seat on the chef’s table at Koh, InterContinental Marine Drive call 39879999. R 4995 per head. Till August 13.
Green Curry Lamb
150 grams Lamb
100 ml Coconut milk
25 grams Green chilies
15 grams Galangal
15 grams Lemon Grass
15 grams Shallots
15 grams Garlic
15 grams Coriander roots
1 Macroot fruit
5 grams Coriander powder
5 grams Cumin powder
5 grams Palm sugar
5 ml Fish sauce
15 ml Oil
Wash and cut lamb in curry cut size.
Take out the macroot skin and grind with green chilies, galangal lemongrass, shallots, garlic, and coriander roots into a fine paste.
Heat the oil and cook the green curry paste by adding some coconut milk.
Add lamb cut into the curry and adjust the seasoning. Cook the meat until tender.
Finish off with coconut cream and garnish with lemon leaves julienne.