อ่านบทความภาษาไทยคลิกที่นี่
Each year as the temperatures cool and the winter breeze sweeps through the city, the chefs at 137 Pillars House gear up to treat us to a tasting menu which features the season’s best produce.
Palette restaurant’s Executive Chef Lakana ‘Mam’ Suakaew spends much of her spare time visiting the best producers found in the valleys and mountains surrounding Chiang Mai. Cultivating relationships, learning about their methodology and production methods, she then selects the best and the freshest seasonal ingredients to inspire her seasonal specials.
True to the restaurant’s name, Palette, she then brings together flavours, mixes colours, develops textures and creates recipes which are then presented in a six course tasting menu.
Some produce and dishes will be familiar to fine dining aficionados while others are designed to surprise and delight—truly highlighting the bountiful produce of Northern Thailand.
There are always some playful twists and features to the six course menu, to keep diners happily captivated.
Start with the amuse bouche of ma-hor, a very traditional old central Thai dish where a slice of fresh pineapple serves as a bed for caramelised nuts. This show stopper is an explosion of flavours with the juicy sweet pineapple cutting the sharpness of the picked radish and deep umami notes of the nuts.
Next warm up your cockles with pumpkin soup served with a curried potato cigar. This dish arrives comfortingly hot with spring roll style topping stuffed with potatoes which has been mixed and fried with an assortment of herbs and spices. The crisp of the cigar perfectly compliments each smooth sip of soup and the sweet pumpkin aromas will linger after every bite.
Winter is the perfect time for leafy vegetables to shine and Chef Mam has created a salad dish of butterhead lettuce tossed with wasabi dressing and topped with shallots and crispy tortilla. Healthy butterhead lettuce is served with cubes of tuna which when combined with slithers of shallots and the crunch of freshly baked tortilla and mixed with the tart dressing makes for a refreshing course after the rich heat of the pumpkins soup.
Next cleanse your palate with a strawberry sorbet—the strawberries arriving fresh, red and juicy from the mountains.
There are two main dishes from which to choose: the beef tenderloin with roasted vegetables, sweet potato gnocchi, deep fried shiitake and champignon mushroom spring roll with red wine jus and the Thai white prawns with lemon butter sauce served with creamy risotto.
Whether you prefer the tender and juicy beef served with the puffy-as-a-cloud gnocchi and the richness of the mushrooms, elevated by the red wine jus, or the lighter prawn dish with its playful notes of creamy lemon and served with an al dente risotto, the choice is yours.
This is a special treat for any and all occasions.
Six Course Chef’s Tasting Menu is 1,500++ baht (including tea or coffee) between November and January.
Palette, 137 Pillars House Chiang Mai
2 Soi 1 Nawarat Rd., Wat Ket, Muang
GPS: https://goo.gl/maps/VHdvhCeJ54Bm9pee7
Tel. 053 247788
137pillarschiangmai.com
