Thai cuisine is characterized by a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. The essence of Thai food is very similar to that of South Indian food in terms of aroma and flavour as both cuisines use interesting combinations of ingredients and spices which lends a great taste to the food. This resemblance has been a major factor in the popularity of the cuisine amongst the Indian masses
Four Points by Sheraton Navi Mumbai, Vashi is hosting a Food Festival – “Flavours of Thailand” curated by award winning Bangkok-based Chef Jarunun. Chef Jarunun has previously worked with a number of renowned hotels and restaurants such as Le Meridien Hotel Bangkok, Intercontinental Hotel Mumbai, Chef & Chef Restaurant Bangkok and comes with 14 years of experience in the hospitality space.
“It’s just a few basic ingredients, but freshness and balance are extremely important in Thai food. Ingredients used in the right proportions and at the right time can change the character of a dish. In the case of Thai cuisine, these words come to mind: intricacy, texture, colour and taste which perfectly describe the dishes on this menu.” says Chef Jarunun
Several Pan-Asian restaurants in the city have been serving Indianized Thai Food but at Flavours of Thailand the authenticity is maintained completely. I found the entire fair highly pleasant on taste, true to its harmonious characteristics. My particular favourites were the TOM JEAD WOONSEN(Glass noodle with black fungus & shiitake soup), TOW HU SATE (Tofu Satay) and the YUM WOONSEN (Glass Noodles Salad).
The Tom Jead Woodsen was a perfect start to the evening. A light soup that felt quite similar to a Vegetable Clear Soup in texture and taste. Encountering tiny soft bits of black fungus and shiitake in this savoury soup was a pleasant chew.
The Tofu Satay or Tow Hu Sate was prepared live. The pudding-like soft silken tofu was marinated in the peanut based sauce with the onion/shallots, garlic, ginger, lemongrass, chilli and coriander giving it an appetizing flavour; kept me coming back for seconds and thirds.
The Glass Noodles Salad or Yum Woon Sen as the locals call it was full of fresh veggies, crushed peanuts, and a spicy, lime dressing that puckers your lips and revives your senses. What was fascinating about Yum Woon Sen are the bean thread glass noodles. They were clear, super thin, slippery and almost look like alien noodles from the land of Pandora from the movie Avatar!
While the aforementioned were my favourite picks, the remaining was quite a delight as well. I liked the Phad Thai noodles which had a sweet and savoury flavour. The Kao Phad Jea along with the Water chestnut green curry served as the perfect main course. The desserts were good, light with sweetness in moderation. I like it when desserts and not over sweet, leaves a nice aftertaste and a pleasant smile on my face. All in all a delightful experience of authentic Thai Food.
Here’s the look at the Buffet Menu:
TOM JEAD WOONSEN
(Glass noodle with black fungus & shiitake soup)
KAO PHOD THOD
(Corn cake with sweet chilli dipping)
THOD MUN PHAK
(Vegetable cake with plum sauce)
TOW HU SATE
(Tofu on skewers with peanut sauce)
BOK CHOI PHAD TAO JAEW
(Wok fried Pokchoy in yellow bean sauce)
GEANG KIEW WARN JEA
(Mixed veggies with chestnuts in green curry)
NOODLE & RICE
(Stir fried noodle with veggies, tofu and bean sprout in tamarind sauce)
KAO PHAD JEA
(Veg fried rice with cherry tomato and spring onion)
KLUAY BUAD CHEE
(Banana in coconut milk syrup)
Date: 11th August to 20th August 2016 Time: 7.30 pm to 11.30 pm
Price: INR 1250/- ++
Address: Asian Kitchen, Four Points by Sheraton, Plot No. 39/1, Sector 30A, Vashi, Navi Mumbai.