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3 months ago

Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.

Kaiseki Tray of Starters

Kaiseki Tray of Starters Tuna, broad bean tamari, kelp Prawn, waterblometjie Karoo truffle glazed sweetbreads and Carrot salad seaweed), daikon and Koji (a type of fungus commonly used in fermentation, like in the conversion of soybean to sauce) and furikake (a dry Japanese seasoning usually sprinkled on top of cooked rice, vegetables, and fish and consisting of a mixture of dried fish, sesame seeds, chopped seaweed, sugar and salt). The tasting menu starts with a Bento box selection of miniature Canapés. Each varied in taste and textures, like crispy sweet Karoo lamb samosa with lemon archar or the daikon and octopus with creamy ink mayonnaise, are all prepared with oragami-like intricacy and meticulously conceived to awaken the palate and indeed all the senses. Then follows a Kaiseki Tray of assorted starters. Each dish, one hot starter and several cold, each come in hand crafted ceramics, like the grainy halfoyster dish containing the luscious seafood Cale Malay ‘Somen’ (squid cleverly disguised by being precisely cut into noodle shapes). Another may be the dish of daikon maki (his own three year pickled radish) with salted cherry blossom or crispy chewy rice with local white fish served with aged soy sauce, wasabi and dashi aioli or the game fish with seaweed dressing, koji cucumber and Katsuobushi (a triple preparation of dried, fermented and smoked skipjack tuna). Next on the the Fyn set menu, the main plate, featuring again, local ingredients with Japanese touches, such as grass-fed beef 54 with green bean ‘risotto’ umami jus and crispy sweatbread. Final act: another selection this time Sweet Kaiseki featuring Madagascan chocolate, salted Japanese plums and fennel ice cream or another of blueberries with yuzu and coconut, (that paired well with the honey-sweet local Klein Constantia Vin de Constance). Whilst South African ingredients form the basis of the larder, they are painstakingly dressed, as dazzling as an elaborately textured Japanese Kimono. The concept behind Kaiseki dining is to engage all of the five senses, and this Chef Tempelhoff does with aplomb in the most striking of his dishes, though not really a course per se but more a palate cleanser: a small bowl filled with dainty edible flower petals and herbs, is transformed right before our eyes using liquid-nitrogen table-side into a brittle, bubbling, fizzing, frozen sculpture. Requiring a further dramatic element of client interaction we were advised to grind the contents with a pestle before a refreshing celery sorbet was added atop. This one dish epitomises what the Chef is doing here: engaging our eyes, our hands, our ears as well as our sense of smell and taste in an interactive show. The talented sommeliers continue the storytelling with an expert pairing of both regional wines and international labels, with the strong flavours on the menu particularly well matched to the

Karoo lamb, lacto-sago, wakame seaweed 55