Page 12 - Masala Lite Issue 169 January 2025

EAST
12 MUNCHING

to

WEST

Journey through the flavours
of the Silk Road at Weaver,
SILQ Hotel & Residence’s
in-house restaurant.

BY AYUSH MADAN

bove the bustling streets of Phrom Phong,

perched on the 9th floor of the SILQ Hotel
& Residence, is Weaver, a restaurant that
lives up to the hotel’s namesake, threading together

the flavours of the legendary Silk Road. True to the
hotel’s ethos of luxury and wellness, Weaver balances
its polished design with a serene, resort-like ambiance,

offering its patrons an unforgettable international dining
experience.

FIRST IMPRESSIONS
Pushing through the doors of Weaver feels like entering
an ode to interior design. Blonde wood walls and polished

wooden floors radiate comfort, while circular light

fixtures cast a soft warm glow, creating an intimate For European flavours, I began with the Scallops in

and refined atmosphere. The restaurant’s golden wave- guanciale (THB 590). This appetiser was another hit,

like ceiling is an eye-catching centrepiece, mirroring with tender scallops wrapped in smoked bacon, laid atop

the undulating patterns found in the doors and adding a base of creamy garlic spinach and a rich, umami truffle

fluidity to the space. Abstract art pieces adorn the walls sauce. The Rigatoni carbonara (THB 420) was another
next to depictions of ancient Chinese sewing techniques, standout, featuring imported Pecorino Romano and
and a topographical map of Asia. As you take your seat, guanciale that lent a natural saltiness to the dish. Made
you will notice that the dining tables are a statement traditionally without cream, the silky sauce coated each CHEF’S CORNER:
by themselves: marble tops supported by dark oakwood piece of rigatoni, showcasing the power of a perfectly
bases, exuding timeless quality. Even the salt and pepper cooked pasta – worthy of a true Italian nonna’s approval. Gianluca
shakers are made from wood, echoing the design’s Finally, Weaver’s desserts brought the meal to a sweet Bonaso

natural elements. and indulgent finish. The Chocolate mousse (THB 250) was
a delight, with a rich chocolate-filled dome, tart berries, Hailing from Venice, Italy,

FOOD AND DRINK
and a refreshing tropical tang from its passionfruit sauce. Executive Chef Gianluca
While many restaurants fall short when attempting The Panna cotta (THB 320) provided a Thai-inspired Bonaso brings a world
many different cuisines, Weaver rises to the occasion. twist on the Italian classic, with notes of Thai basil and of culinary expertise to

The secret lies in its kitchen, where an in-house kaffir-lime shining through. Finally, the Classic tiramisu Weaver. With stints in

Indian chef and an Italian executive chef bring their (THB 300) offered a traditional Italian finish that was an Amsterdam, London, and
expertise to Thai, Indian, and European classics. indulgent pick me up. Layered with mascarpone, soaked even Michelin-starred

The first appetizer I sampled was from their Indian in strong coffee, and topped with a hint of cocoa, this kitchens, Chef Gianluca

flavours - the Paani poori (THB 220). The dish was dessert was a high note to end on. has honed his craft at
arranged with tamarind chutney in the centre surrounded prestigious restaurants
by 10 fried and stuffed golden pooris. Add just a dash of as well as through his

chutney, fill the poori up to the brim with the jal jeera, own personal catering
and take a bite. The crunch of the shell, the soft aloo and business. At Weaver, he

chole stuffing, the sweet chutney, the mild spice of the oversees the seamless blending of Thai, Indian,

jal jeera – all of it culminates in an explosion of textures and Italian flavours, ensuring every dish meets his

and authentic flavours. Next, I tried their Paapdi chaat exacting standards.
(THB 280), another Indian street-food dish that was a “What we do here is really traditional Italian food…
knock-out, featuring crispy wafers topped with spiced It’s the kind of food I grew up with, inspired by my
yogurt, sweet tamarind chutney, and fresh coriander grandmother.”
chutney, garnished with pomegranate seeds for fresh
pops with every bite. Chef’s favourites: The Papdi chaat for its street-

food charm and the Fish tikka for its flavourful
Next, we dove into Weaver’s Thai flavours, starting spices that pack a punch.

with the Chor muang (THB 380). This stunning dish
resembled a bouquet on a plate, with delicate flower-

shaped dumplings served alongside fried shallots and MASALA RECOMMENDS VIEW VIDEO

chillies. The pork and crab filling was rich and savoury, Murgh malai tikka (THB 390) is served to sizzle on
complemented by the dumpling’s silky exterior. a smoking hot plate, and the rich aroma of charred
Following this, the Red curry (THB 480) proved to be yoghurt, garam masala, cumin, and cardamom
another highlight. The creamy coconut-based curry, wafts through the air, tingling your senses before

imbued with the bold flavours of red chillies, garlic, the first bite. Pour a bit of coriander chutney on the

and galangal, tasted delicious. Topped with the tender charred crust, and let the tender, juicy chicken melt

roasted duck, it delivered warm, comforting flavours in your mouth, delivering smoky and tangy flavours

with a side of jasmine rice. that will leave you speechless.
MASAL A LITE ISSUE 169 - JANUARY 2025