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Monsoon Valley 10th Anniversary Vichit Mukura, Executive Thai Chef, Mandarin Oriental, Bangkok January 25th – 26th, 2013 January 25, 2013 We are looking forward to welcoming you to an exclusive wine dinner with Vichit's Thai creations @ THB 1,800 net/person, Member THB 1,600 net/person
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January 25 - 26, 2013
Theme / Cuisine
www.mandarinoriental.com/bangkok
Contemporary Thai Cuisin
Executive Thai Chef and Senior ConsultantMandarin Oriental, Bangkok
Vichit Mukura Mandarin Oriental, Bangkok
Birthplace:
Languages Spoken: Thai, English
Thailand
Born in the seaside resort city of Pattaya in the province of Chonburi, Chef Vichit Mukura developed a passion for cooking at the early age of nine years old when his mother taught him how to make curry paste by pounding chilli with a pestle and mortar.
His career in the culinary industry spans over two decades during which he has worked in various hotels around Thailand.
As an ambassador of Thai cuisine, Chef Vichit has since 1987 travelled around the world spreading the art of this exotic cuisine. His numerous Thai cuisine promotional trips have taken him to prestigious hotels and restaurants in many countries including Australia, Austria, Brazil, France, Germany, Hawaii, Hong Kong, Japan, Korea, Russia, Singapore, Switzerland, The United Kingdom and The United States of America.
Chef Vichit is also a widely-respected authority on Thai cuisine and writes regularly for several food as well as lifestyle magazines. He has appeared as a Guest Chef on many TV cooking programmes, both local as well as international.
January 25 - 26, 2013
Contact details Hua Hin Hills VineyardGPS: 12˚31’ 35.98”, +99˚42’ 45.70”
1 Moo 9, Baan Khork Chang Pattana, Nong Plup, Hua Hin, Prachuap Khiri Khan 77110
www.huahinhills.comwww.facebook.com/huahinhills
Phone: Tel. +66 (0) 81 701 8875, +66 (0) 81 701 0222, +66 (0) 81 701 0444, +66 (0) 81 904 0555
Wine DinnerFriday January 25, 2013
18.30 to 22.00
Lunch 3 coursesSaturday January 26, 2013
11.00 to 15.00
FirstGOONG THOD KHOW FOO PHEW SOM SA
Fried Tiger prawn flavored with herbed crispy red jasmine rice sparkling lime rind and tamarind sauce
SecondTOM YAAM PLA GAO DAENG
Spicy Red garoupa soup with lemongrass and straw mushroomsKHOW HOM MALI Steamed jasmine rice
ThirdGAE YAANG NAAM PLA WAAN
Grilled Lamb chop with tamarind sauce
ForthPLA HIMA NOM KHOWSnow fish with rice milk
FifthICE CREAM KHOW HOM MALI DAENG
Red jasmine rice ice cream
LOOG CHOOPMung bean marzipans
KHANOM MUNSteamed tapioca cake topped with shredded coconut meat
BUA LOYSticky rice flour dumpling in warm coconut syrup
Seats available 50 guests on long table THB 1,800 - net including wineFor our members: THB 1,600 – net including wine THB 300 transportation
Seats available 50 lunch sets THB 690 - net excluding wine THB 990 – net including wine
FirstKHANOM JEEN NAAM PRIG GOONG THOD
Siamese rice vermicelli served with kaffir lime curry sauce, fried prawn and accompaniment
SecondNUEA POO PHAD PRIG THAI DUM GUB WOONSEN PHAD
Stir-fried crab meat with black pepper sauce and glass noodle
ThirdKHOW FANG PIAK LAMYAI
Sweetened millet porridge with longanKHOW NIEW MAMAUNG
Coconut sticky rice with mango
Guest Chef Calendar 2012-2013
Detail
Alex Gares, Four Seasons Resort Koh Samui
McDang, Thanadsri & Son Consulting Co., Ltd
Patrick Martens, Zuma Restaurant, Bangkok
Vichit Makura, Mandarin Oriental Hotel, Bangkok
Bo and Dylan Jones, Bo.lan Restaurant, Bangkok
David Thompson, Nahm Metropolitan, Bangkok
Andreas Bonifacio, La Grappa, Hua Hin
Morten Nielson, Sra Bua at Siam Kempinski Hotel, Bangkok
Bill Marinelli, Seafood Bar, Bangkok
Surprise!
Period
September 28 - 30, 2012
October 26 - 27, 2012
November 23 - 25, 2012
February 23 - 24, 2013
March 29 - 30, 2013
April 2013
May 2013
June 2013
July 2013
January 25 - 26, 2013