Updated: Aug 21
A riverside restaurant, Siam Yacht Club at Royal Orchid Sheraton, hosted a special collaborative dinner between Siam Yacht Club's Chef de Cuisine, Chef Nu -- Natchayapong Homsombutchoti and Klong Phai Farm's Executive Chef, Chef Julien Lebreton, who won Iron Chef Thailand's Season 9 Episode 9.
Chomp was invited to experience this four-hand dinner. The dinner consisted of five courses. Each course was paired with Australian sustainability-certified Pete's Pure wine.
Started with an amuse-bouche prepared by Chef Nu -- Smoked Trout Beignet. The dish had multiple textures from the beignet, smoked trout, sturgeon caviar, lemongrass/ginger sheet and citrus gel. The dish was a combination of sweetness, saltiness and citrus with a little spicy. It was a good start. The amuse-bouche was paired with the green appley, lemony, peachy and nutty Pete's Pure Prosesso.
Following the amuse-bouche was an appetiser, Raviolo, by Guest Chef Lebreton. The pasta was stuffed with aromatic and umami truffles and mushroom duxelles and organic chicken egg yolk. The raviolo swam in a kaffir lime butter, garnished with pickled shallots, black garlic foam and julienned kaffir lime leaves. The dish consisted of aromas, flavours and richness. The pickled shallots were an excellent palate cleanser, preparing us for the next course. This dish's perfect pair was the tropical, grassy, juicy, yet crisp Pete's Pure Sauvignon Blanc.
The first main course was Surf by Chef Nu, consisting of poached monkfish, coriander coulis, a sliced mushroom stem and basil. Paring with the fish was foie gras topped with a wedge from Chaing Mai, pomelo and pistachios. The fish was juicy and firm. The coulis added aroma and other tastes to the sweet fish. The buttery and decadent foie gras went well with the figs, pomelo and pistachios. Switching between the fish or foie gras didn't affect the flavours of each other. This dish's perfect pair was the tropical, grassy, juicy, yet crisp Pete's Pure Sauvignon Blanc.
The second main course was Turf by Chef Lebreton. Klong Pai Farm Green Label chicken breast was used for this dish. It was grilled and glazed with tamarind, served with butternut/lime berlingot, confit garlic cream and lemongrass/chicken jus. This one had a slight acidity from the tamarind and lime, which balanced the creaminess and richness of other elements. Lemongrass, lime, and garlic give the dish complex aromas. The deep red Pete's Pure Cabernet Sauvignon with ripe fruits nose with a touch of mint and a well-balanced, soft full palate with sweet fruit and fine tannin on the finish perfectly matched this dish.
The dessert course was Tropical Pavlova, prepared by Chef Nu. The meringue-based dessert was served with custard apple ice cream, pistachio sponge cake, hazelnut crumbles and various fruits. It was nutty, creamy, fruity and light. With its delightful peach and mandarin flavours and a subtle hint of citrus, Pete's Pure Moscato made for a great pairing with this Tropical Pavlova.
For upcoming four-hand dinners and other events, please check out Siam Yacht Club's online platforms!
The signature menu is also available every day!
Siam Yacht Club
Hours: Daily, 17:00 - 23:00
Reserve: +662 266 0123
Location: Royal Orchid Sheraton, 2 Charoen Krung 30, Bang Rak, Bangkok 10500