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5-Course Thai Fusion Wine Dinner

Savour exquisite Thai-Italian dishes, each paired brilliantly with wines produced from the renowned Allegrini Estates. Hailing from regions such as Verona, Bolgheri & Tuscany, indulge in the reputable Pinot Grigio, Solosole Vermentino, Valpolicella, La Poja & Giovanni Recioto.

 

24 March 2017, Friday

6.00pm to 11.00pm
RM168 nett per person
Book online here or call +603 2172 7272 for more information

 

A MENU FEATURING CONRAD BANGKOK’S HEAD THAI CHEF, CHEF JIB

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APPETIZER
Bangkok Seafood Samplers featuring Alaskan crab – fish cake, raw prawn timbale & stuffed squid salad
paired with Corte Giara Pinot Grigio

SOUP
Crayfish Tom Yam infused with fresh aromatic herbs
paired with Poggio al Tesoro Solosole Vermentino

ENTRÉE
Baked Snapper with Citrus “Cartoccio” baked in paper with citrus broth, chili & herbs
paired with Allegrini Valpolicella Superior DOC

MAIN
Lemongrass Beef Steak with “Som Tam” served with Thai papaya salad & crushed peanuts
paired with Allegrini La Poja 2008

DESSERT
Deconstructed Mango Sticky Rice featuring coconut panna cotta, Thai sticky rice, mango ice cream, salted coconut foam & coconut crumble
paired Giovanni Allegrini Recioto Classico 2009

 

Chef Profile

Inthira “Chef Jib” Phumpaijitr, Head Thai Chef for Conrad Bangkok, draws inspiration from a strong Thai family heritage, combining hot cooking with a special skill in fruits and vegetable carving. Starting from very humble beginnings as a pantry lady in a Pattaya beach resort, today her culinary prowess and kitchen leadership have taken her to countries like Finland, Denmark, Egypt and Sri Lanka to share her Thai inspiration and innovative creations. Now in Malaysia, Chef Jib will share her unique talents of authentic Thai cooking for one month in March.

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