Sofitel Philippine Plaza Manila and the Tourism Authority of Thailand have partnered to provide Manila’s gourmand’s with an ongoing week-long epicurean celebration of Thai flavors dubbed as “Flavors of the World: Jewels of Thai Cuisine.”
This event, which runs until September 1, will feature guest Thai Master Chef Anurak Kanittharat, who is an executive chef of Accor property Grand Mercure Phuket Patong Resort & Villas.
Chef Anurak has been known to reinvent Asian epicurean classics through his innovative culinary techniques. And he’s bringing those elements and principles with him to Sofitel’s dining table.
Renowned worldwide for its rich flavor, Thai cuisine is perhaps unparalleled for its unique blend of sweet, sour, bitter, salty and spicy. Its colorful history has been influenced by Chinese, Indian and Portuguese cooking traditions, which has given its dishes a distinct culinary identity. Still, it takes a gastronomic master of Chef Anurak’s caliber to turn those dishes to life.
From classics like the Gaeng Keow Wan Gai (Thai green curry with chicken), Goong Pad Peaw Waan (stir-fried prawns with sweet and sour sauce), Pla Neung Manow (steamed sea bass with spicy lime sauce) and Massaman Nuea (beef in Massaman curry) to other Thai favorites such as Gai Yang Essan (Northeast-style roast chicken with dried chili sauce), Tom Yum Goong, Som Tam (papaya salad with prawns) and Pad Thai Goong, the series will showcase modern interpretations of famous Thai dishes through the vision of Chef Anurak.
This includes dessert delights, as well, whether its the Khao Niew Mamuang (sticky rice with sweet mango) or the Kluay Muah Chee (warm banana in coconut milk syrup). Guests can count on Chef Anurak to soothe their sweet tooth.
Wine and dine at La Veranda
Aside from Chef Anurak’s mastery of Thai dishes, he also knows a thing or two about wine.
He invites guests to rediscover Thai cuisine, as he helms an exclusive wine dinner today, August 29, featuring an impressive six-course menu paired with a premium selection of international wines from St. Hallett Barossa.
The chef’s signature creations such as the Yum Som-O Hoi Sell (seared queen scallop with pomelo salad and crispy coconut meat), Larb Ped Yang (grilled duck breast with spicy mint and lime berry sauce), Thai Tom Yum Goong (traditional Thai soup with aromatic herb and tiger prawn), Pad Thai Kai (chicken pad Thai), Tom Kha Panang Nua (charcoal-grilled beef tenderloin with aromatic herb coconut lemon sauce) and Kluay Kaek (fried banana and coconut ice-cream) will be showcased, as well.
A Thai cooking masterclass at the Davao-Boracay Showkitchen
During the chef’s stay, he also led guests to the other side of the kitchen counter, as he conducted a Thai cooking class at the Davao-Boracay Showkitchen last August 27. The chef shared his signature cooking techniques, preparing classic favorites like Som Tum Thai, Gaeng Kiew Waan Gai and Tom Yum Goong.
A guaranteed seat at the Thai Wine Dinner only costs P3,500 nett, and is available today, August 29, starting at 6:30 p.m. Meanwhile, lunch at Spiral is available at P2,750 nett while dinner rates start at P3,200 nett. Sunday brunch with free-flowing champagne is available at P4,215 nett. For inquiries and reservations, please call +63 (02) 832-6988 or email H6308-FB12@sofitel.com.
