by Chef Colin Chung - 137 Pillars Bangkok Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa...

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Transcript of by Chef Colin Chung - 137 Pillars Bangkok Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa...

  • A CULINARY TRIP TO FIJI AND THE SOUTH PACIFIC

    by Chef Colin Chung

    Originally from Hawaii, Chef Colin has spent his most recent years in both Fiji and New Zealand. He has a passion for taking the best of nature's bounty from local and sustainable producers to create dishes that will have you dreaming of the Pacific Islands.

    Chef Colin Chung's Gala Dinner will take place on Thursday, 22 March 2018. His Kana Vinaka Cookbook Launch and pre-dinner cocktails start at 6:30 p.m. with his Gala Dinner taking place from 7:00 p.m. to 9:30 p.m. at Nimitr on Level 27.

    MENU Fresh Tuna Sample

    Ahi, Seaweed, Avocado Poke Tuna Tataki, Ponzu Island Kokodo and Miti

    Dassai Junmai Daiginjo 50 (Organic Ultra-Premium Sake) Japan

    Contemporary Palusami Grilled Island-style Beef Short Rib, Braised Luau,

    Young Taro Leaves, Crispy Taro Stack and Lolo & Lime 2017 Sileni Cellar Selection Sauvignon Blanc Marlborough, New Zealand

    Fresh Pacific Island Prawn Salad Fern Shoots, Baby Coconut Noodles and

    Lime & Coriander Aioli 2015 Sato Northburn Blanc Chardonnay, Viognier, Riesling,

    Central Otago, New Zealand (Organic Handcraft Wine)

    A Modern Taste Of The Island Feast Taro & Moca Hash Cake

    Roast Pork, Tamarind Garni, Crispy-Skin Snapper, Sweet Potato Pillow, Roasted Pineapple Salsa,

    Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa 2014 Sato Pinot Noir, Central Otago, New Zealand

    (Organic Handcraft Wine)

    A Sunset Cruise Coconut Custard Boat, Haupia Cargo, Cane Sugar Sail,

    Mango Chiffon Sea and Mango Coulis Waves 2013 Sileni Estate Selection Late Harvest, Semillon, New Zealand

    Price: THB 4,200++ per person

    Price is in Thai Baht and is subject to 10% service charge and applicable government tax.

    A CULINARY TRIP TO FIJI AND THE SOUTH PACIFIC

    by Chef Colin Chung

    Originally from Hawaii, Chef Colin has spent his most recent years in both Fiji and New Zealand. He has a passion for taking the best of nature's bounty from local and sustainable producers to create dishes that will have you dreaming of the Pacific Islands.

    Chef Colin Chung's Gala Dinner will take place on Thursday, 22 March 2018. His Kana Vinaka Cookbook Launch and pre-dinner cocktails start at 6:30 p.m. with his Gala Dinner taking place from 7:00 p.m. to 9:30 p.m. at Nimitr on Level 27.

    MENU Fresh Tuna Sample

    Ahi, Seaweed, Avocado Poke Tuna Tataki, Ponzu Island Kokodo and Miti

    Dassai Junmai Daiginjo 50 (Organic Ultra-Premium Sake) Japan

    Contemporary Palusami Grilled Island-style Beef Short Rib, Braised Luau,

    Young Taro Leaves, Crispy Taro Stack and Lolo & Lime 2017 Sileni Cellar Selection Sauvignon Blanc Marlborough, New Zealand

    Fresh Pacific Island Prawn Salad Fern Shoots, Baby Coconut Noodles and

    Lime & Coriander Aioli 2015 Sato Northburn Blanc Chardonnay, Viognier, Riesling,

    Central Otago, New Zealand (Organic Handcraft Wine)

    A Modern Taste Of The Island Feast Taro & Moca Hash Cake

    Roast Pork, Tamarind Garni, Crispy-Skin Snapper, Sweet Potato Pillow, Roasted Pineapple Salsa,

    Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa 2014 Sato Pinot Noir, Central Otago, New Zealand

    (Organic Handcraft Wine)

    A Sunset Cruise Coconut Custard Boat, Haupia Cargo, Cane Sugar Sail,

    Mango Chiffon Sea and Mango Coulis Waves 2013 Sileni Estate Selection Late Harvest, Semillon, New Zealand

    Price: THB 4,200++ per person

    Price is in Thai Baht and is subject to 10% service charge and applicable government tax.