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Thai Iron Chef Wine Dinner (Expired)

Date & Time:	Fri, Apr 25, 2014, 18:30-21:30
Location:	California Room
Cost:	Members NT$2,500; Non-Members NT 2,500+10%

Aperitif

Viña Errázuriz Sauvignon Blanc Estate ’13

 

Yam Yai

Fresh organics vegetable salad with assorted seasoning and pan seared foie gras

Rondel Rosado CAVA~ Traditional Method

 

Royal Meekrob

Caramelized Rice Vermicelli

Bitter orange and honey reduction Siamese lobster tails and salmon caviar

Trimbach Gewurztraminer ’11 (Alsace wine)

 

Tom Krati Sai Bao
Hokkaido Scallops 


Served in coconut soup with lotus stem and fresh peppercorn

Clos Du Val Chardonnay Carneros ’10 (New world wine aged 11 months in oak barrels)

 

Kheang Laing Black Cod

Traditional country style cuisine – herbal soup with mixed vegetables and lemon basil

 

Geang Kee Lek
US Beef Curry


Forgotten Siamese recipe of cassia leaves curry; claimed to have health benefits

Served with XO jasmine rice

Schild Estate Barossa Shiraz ’09 (New World Shiraz)

 

Dessert

Purple vanilla coconut sticky rice stuffed in compote Mayongchid

Pandan parfait with Jackfruit and Salim

Nom-Yen and Mangrak seed Ice ball

Tosti Moscato d’Asti (DOCG) (Sweet Muscat)