Following the late King Rama IX’s teachings on sustainability living, Mango Tree Worldwide took 15 head chefs from its international branches to visit and experience the lifestyle and culinary culture in southern provinces of Thailand in its annual ‘roots and fruits’ campaign.
The chefs’ team, recharged and inspired, returned to Bangkok and created a lineup of tasting menu for a special dinner at Mango Tree on the River, Yodpimarn Pier.
The evening began with the appetisers: Turmeric egg — hard-boiled egg steeped in flavours and aroma of herbal infusions reminiscing that of stewed egg on the outside but with a much stronger kick taste-wise.
Next, Turmeric fried Sand Whiting fish served together with char-grilled chicken skewers Golek-style on a fresh banana leaf. The crispy fish’s crunchy skin texture contrasted yet complemented very well with the juicy, well-marinated, perfectly-grilled chicken meat coated with flavourful turmeric and curry sauce.
It was followed by the texture-heavy spicy ‘mud’ squid ink rice served amidst portions of fresh sour mango, chopped betel leaves, lemongrass, long beans, shaved coconut, pomelo, dried shrimp, diced pineapples and chopped shallots. The odd texture of the rice presented an unusual but still satisfying dining experience.
The crab leg and crab roe served in curry soup with the famed Chaiya salted egg relish — refreshing yet robust, bursting with wonderful flavours and aroma in every bite.
Aunty Kanya’s shrimp paste fish chunk served in the hot and sour soup that both soothe and comfort one’s palate (and stomach) with the very soothing mouthfeel.
For desserts, guests enjoyed a serving of Chaiya salted egg with a scoop of ice cream; a sweet-tooth-heaven brown sugar cheesecake and the refreshing preserved Nipa palm fruit on ice.
Mango Tree On The River
240 Yodpiman River Walk Shopping Paradise
Tel: 02 110 0820
Open: daily 12pm-9pm