In terms of taste and execution the 48-HOUR AUSTRALIAN SHORT RIBS (1,200) With couscous, grape and Thai eggplant was most representative of the Chef’s skills. The short rib was heavenly; rich and succulent. The roasted grapes and eggplant provided a beautiful balance where sour and earthiness lives in harmony with fatty and smokey. The ‘sauce’ however, came with a little more sweetness than I was expecting, but alike Chef Joshua Cameron’s ( U.S ) other dishes, you will come to realise this the signature style. Bold, adventurous but safe and approachable at the same time. Clearly a well-designed menu, adapting for a Western - Asian palate, which is clear when looking around with a room full of affluent and well-traveled Thai and Asian diners. Classic-loving Europeans on the other hand, may take a little more convincing, to the ‘a little bit more is more’ approach.
The “LARB PED - SPICY GRILLED DUCK SALAD “ ( 600 THB ) was another welcome collaboration between Western and Asian flavours, a playful yet modern deconstruction of the Larb Ped (Spicy duck salad), although, I couldn’t help but feel the chunkiness of the duck made it difficult to create that perfect morsel which was easy to cut and swallow, and may have been more enjoyable to eat off were the duck a hand-minced tartare. The Flavours combination were indisputably well-thought out nonetheless.
Mahanakhon Bangkok SkyBar / King Power Mahanakhon
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australian asian chef 在 Marion Cooks Asian Food Classics - Home | Facebook 的美食出口停車場
80 original (and amazing) recipes, plus the captivating stories that inspired them. A mix of Thai, Italian, French, Middle Eastern and firmly Australian, ... ... <看更多>