Page 77 - Masala E-magazine Vol 9 Issue 4 February-March 2018

Pho pia massaman Keaw kaprao gai

Getting things rolling was the Pho pia massaman (B380++), accompanied by a warm ginger
a cleverly-constructed dish – or rather basket – filled with drink. Although having a beverage
Massaman spring rolls, served with sweet chilli sauce in a with a dessert is an interesting
bottle. These bite-sized treats are filled with tender beef novelty, the overall treat is not
and potatoes, which are irresistibly addictive and still taste too heavy, while the custard-
amazing without the accompanying dip. Next up was the Puu like texture of the mung bean is
nim yum mamuang (B380++), which consists of crispy soft sweet without being too sugary.
shell crab, placed atop spicy mango salsa in easy-to-hold
canapé glasses. Another crowd-pleasing starter, it thrills the Drinks
palate with a complex and refreshing mix of sweetness and Besides the extensive selection
tartness from the salsa. of craft beers and spirits, Saffron
Sky Garden sets itself apart The Tua pap nam khing
Meanwhile, the Keaw kaprao gai (380++) is bound to be a with some very innovative
favourite for locals. It is exactly what its name suggests; spicy cocktails, infused with local
basil chicken stir-fry in a crispy wonton. These enticing morsels ingredients, such as the Land
are packed with savoury goodness, while the juicy meat provides of Crops and Foods (B490++).
an aromatic contrast to the crunchy shell. Presentation is spot- Inspired by the agriculturally-
on here as well, as they come served in oriental dim sum boxes, rich region of Phetchabun, this
exemplifying the perfect blend of Thai and Chinese influences. drink was conceptualised to
Yet another great dish is the Goong yang prik sod (B380++), showcase local fruit and spices.
which features grilled marinated prawns on crispy rice cracker It incorporates fresh pineapple
biscuits, spread with homemade Thai-chilli sauce. Pick this up, juice, gin, elderflower syrup,
pop it into your mouth and you will be astonished at the layers Massenez grapefruit liquor, and
of flavour. The prawns are fresh and lightly grilled to allow their lime for a beverage that is both
natural essence to shine through, and the sauce contains just the tropical and floral. Land of Crops and Foods
right amount of spice, with a little added zest.
Then there is the Safe Haven (B490++) made with Golden Thai
For the mains, Yum pla salmon Phraya rum, coconut water, peach schnapps and Falernum tiki
(B530++) wins my personal syrup. You can never go wrong with a rum and coconut water
vote for the best salmon salad blend, and here, the drink takes it to the next level, arriving in an
in Bangkok. This is a great adorable tiki jar that will have you feeling like you are relaxing at
example of a fusion dish, where the beach.
elements from the East and
the West are fused together to S AFFR ON SK Y G ARDEN
great effect. Everything from 52nd Floor, Banyan Tree Bangkok
the seared, tender Tasmanian 21/100 South Sathon Road, Sathon, Bangkok 10120
salmon placed on a fragrant
Yum pla salmon Open daily from 5pm to 1am; dinner is served
coriander-mint salad to the
crisp pork cracklings and spicy citrus dressing, was so well done. from 6pm to 10.30pm
Tel: 02 679 1200
Finally, we tucked into dessert, which was another visual www.banyantree.com/en/thailand/bangkok/dining/
stunner. The Tua pap nam khing (B380++) is mung bean and saffron-sky-garden
black glutinous rice flour, coated with shredded coconut and View video: goo.gl/3GUwCg

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