A Culinary Journey at Phra Nakhon, Capella Bangkok –

A Style of Custom: Genuine Thai Delicacies

In search of top-of-the-line Thai high-quality eating experiences in Bangkok? Now we have discovered it! Phra Nakhon within the beautiful Capella Bangkok (top-of-the-line luxurious inns in Bangkok) takes you on a gastronomic journey by Thailand’s culinary heritage whereas drawing inspiration from indigenous communities throughout the Kingdom.

Led by mastermind Chef Kannika Jitsangworn who began her journey in 2002 and has been cooking Thai delicacies for luxurious properties all world wide together with, Aman Resorts in Indonesia, Turkey, and Bhutan, in addition to The Datai in Langkawi and Como Parrot Cay within the Turks and Caicos Islands, the kitchen is in extraordinarily secure palms!

What units Phra Nakhon other than others is its dedication to showcasing the perfect of Thailand’s wealthy bounty mixed with sustainability. Recent, native substances take centre stage on the menu, with Chef Kannika personally choosing the best produce and meticulously getting ready dishes based mostly on heirloom recipes guaranteeing an genuine and unforgettable eating expertise.

Whereas the restaurant’s dedication to sustainability is obvious proper within the lodge, the place quite a lot of fragrant herbs and spices are grown in The Greenhouse, Capella Bangkok’s backyard ensures that friends savour the freshest flavours with out leaving a major carbon footprint.

Phra Nakhon has additionally partnered with Ori9in, an natural farm situated north of Chiang Mai, to supply vegatables and fruits that aren’t available in Bangkok’s local weather. This collaboration displays Chef Kannika’s dedication to offering her friends with the most effective substances whereas supporting native farmers who follow sustainable agriculture free from dangerous chemical substances in addition to supporting free commerce between native farmers.

Indulgence on the Riverside

Phra Nakhon is housed throughout a up to date sun-washed conservatory and riverside terrace, which is open for each lunch and dinner. Company can select from à la carte choices or go for the ‘Lengthy Chim’ menus throughout lunch, which provide sharing-style dishes, or the ‘Sam Rub’ dinners that spotlight Chef Kannika’s specialities.

Meals and Drink

Company have the choice to decide on between a Sam Rub Set or Chiva (vegan) tasting menu, in addition to an a la carte menu. There was an actual buzz within the eating room once we visited, it was a drizzly wet season night so we dined outdoors and it was fairly stunning seeing and listening to the rain pitter-patter down the conservatory home windows. We selected the Samn Rum Set – which is ideal as a result of it provides you small tastes of lots of the dishes and actually showcases the abilities of the kitchen.

Starters

• Pla Pu Gub Khao Inexperienced Pla  Crab meat salad with fish crackers, kaffir lime leaves, chillis and herbs.
• Yum Som O Pla Fu – Crispy fried white snapper floss, with seasonal pomelo, kaffir lime leaves, dressing, cashew nuts and betel leaves.
• Gong Tod Khao Mao – Deep fried white prawn wrapped with rice flakes and chilli sauce.
• Yum Hua Plee Gai – Poached shredded free-range rooster and banana blossom salad, dried shrimp, chilli paste, soft-boiled egg and spicy coconut dressing.

Mains

• Tom Yum Goong Nam Sao Khao – Conventional sizzling and bitter soup of jasmine rice inventory with river prawn and mushroom
• Gaeng Kee Lek Gam Hua Toom – The Chin-style braised beef cheek in cassia leaves curry, coconut cream, salted mackerel and crispy sizzling dried chilli
• Pla Ob Tea Kari – Rattanakosin old-school fish served with herbs and spicy lemongrass dressing
• Moo Grob Pad Prik Glua – Wok fried roasted kurobuta pork stomach with blended sizzling chills and herbs
• Pad Pak Kanar Paguay Hed Hom – Wok fried Chinese language kale, ginko nuts and shiitake mushrooms

Dessert

• Seasonal Fruit
• Khao Naw Mamueng I Tim Gati – Seaonal mango with heat coconut sticky rice, coconut ice cream, and roasted mung beans

Remaining Ideas

Phra Nakhon at Capella Bangkok superbly combines genuine Thai delicacies with a robust dedication to sustainability, making a eating expertise that not solely tantalises your style buds but in addition nourishes the soul and helps native communities while celebrating Thailand’s heritage. We solely have two phrases to explain it “Aroy Mak”.