As Thai cuisine took its rightful place amongst some of the world’s greatest cuisines, most Thai chefs looking to differentiate themselves initially sought premium or rare imported ingredients to enhance their classic Thai dishes. Today, however, chefs are beginning to focus their attention on local produce, finding edible flowers and often taken-for-granted indigenous herbs to elevate their dishes and become their star.
Tanakrit Samleenil Phad Phong Ga Ree
At Café Soi, the chef invites you to start with a soft shelled crab in curry, teeming with flavour and decorated with the flame flower which is good for the circulation. Then move on to the chicken lemongrass coconut soup which is infused with Amomum Biflorum Jack, an aromatic herb, before ordering the mango served with butterfly-pea sticky rice.
Chicken coconut soup Yum Ma Muang Pla Thod
Chef Tanakrit Samleenil suggests we try to use more herbs and edible flowers more, both for aesthetics properties as well as health. His aim is to raise the profile of Thailand’s herbs and flowers, so that more people would become familiar with cooking and eating them.
Mango sticky rice Cafe’ SOI DusitD2 Chiang Mai (at Night Bazaar) Open 11am – 10.30pm Tel. 053 999 999 Facebook: Cafe’ SOI DusitD2 Chiang Mai