by Chef Colin Chung - 137 Pillars BangkokCurried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa...
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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.
Transcript of by Chef Colin Chung - 137 Pillars BangkokCurried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa...
A CULINARY TRIP TO FIJI ANDTHE 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.
MENUFresh Tuna Sample
Ahi, Seaweed, Avocado Poke Tuna Tataki,Ponzu Island Kokodo and Miti
Dassai Junmai Daiginjo 50 (Organic Ultra-Premium Sake) Japan
Contemporary PalusamiGrilled Island-style Beef Short Rib, Braised Luau,
Young Taro Leaves, Crispy Taro Stack and Lolo & Lime2017 Sileni Cellar Selection Sauvignon Blanc Marlborough, New Zealand
Fresh Pacific Island Prawn SaladFern Shoots, Baby Coconut Noodles and
Lime & Coriander Aioli2015 Sato Northburn Blanc Chardonnay, Viognier, Riesling,
Central Otago, New Zealand (Organic Handcraft Wine)
A Modern Taste Of The Island FeastTaro & Moca Hash Cake
Roast Pork, Tamarind Garni, Crispy-Skin Snapper, Sweet Potato Pillow, Roasted Pineapple Salsa,
Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa2014 Sato Pinot Noir, Central Otago, New Zealand
(Organic Handcraft Wine)
A Sunset CruiseCoconut Custard Boat, Haupia Cargo, Cane Sugar Sail,
Mango Chiffon Sea and Mango Coulis Waves2013 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 chargeand applicable government tax.
A CULINARY TRIP TO FIJI ANDTHE 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.
MENUFresh Tuna Sample
Ahi, Seaweed, Avocado Poke Tuna Tataki,Ponzu Island Kokodo and Miti
Dassai Junmai Daiginjo 50 (Organic Ultra-Premium Sake) Japan
Contemporary PalusamiGrilled Island-style Beef Short Rib, Braised Luau,
Young Taro Leaves, Crispy Taro Stack and Lolo & Lime2017 Sileni Cellar Selection Sauvignon Blanc Marlborough, New Zealand
Fresh Pacific Island Prawn SaladFern Shoots, Baby Coconut Noodles and
Lime & Coriander Aioli2015 Sato Northburn Blanc Chardonnay, Viognier, Riesling,
Central Otago, New Zealand (Organic Handcraft Wine)
A Modern Taste Of The Island FeastTaro & Moca Hash Cake
Roast Pork, Tamarind Garni, Crispy-Skin Snapper, Sweet Potato Pillow, Roasted Pineapple Salsa,
Curried Eggplant, Roasted Chicken, Bhindi Bhagi, Suruwa2014 Sato Pinot Noir, Central Otago, New Zealand
(Organic Handcraft Wine)
A Sunset CruiseCoconut Custard Boat, Haupia Cargo, Cane Sugar Sail,
Mango Chiffon Sea and Mango Coulis Waves2013 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 chargeand applicable government tax.
