It's been a while since I had the opportunity to sample Chef Ian Kittichai’s food and although I know the man is highly talented, I came to this luncheon with skepticism, would it just be another Thai, hotel restaurant waving the local banner, that was until the first dish arrive, and pretty much every dish thereafter put smiles on all of our faces.
I’m glad they served the Vegetable dish first because it had the most impact, besides the beef (I’ll tell you about in a moment). The Vegan and gluten free dish uses a variety of Thai mushrooms, dressed with cashew nut cream, seasoned with coriander, Thai Fleur de sel, green chili and a homemade Soy Sauce which Ian whipped out to display to us. The taste and textures were sensational, it almost made me forget the “V” and “G” labels which tend to be paired with tasteless, but I felt no desire for more protein or milk, a dish to still feel at home with.
The Beef, OMG! The beef. The technique was badass. Chef Ian explained the 3 days of careful preparation to ensure maximum texture combined with tenderness, cut into it and you will see a perfect hue of pinkness throughout. This is a dish for those who love the melty-in-mouth beef but one which still has bite and chew!
The Lobster Baichapool and Pla Nuang were also difficult to fault. My only comment would be that the place is in need of some warmth, whether that’s more bodies to fill it or greenery which fits the bill of the theme of creating a natural coziness and comfort. Give it time however, they are new.
The @khumhombkk restaurant at Mövenpick BDMS Wellness Resort@movenpickbdmsbangkok aims to bring in the health conscious and ethical element which is most of us can agree is a positive, particularly considering where the world is heading, a cause more corporates could fight for, but the reality of success and what concerns a foodie the most comes down to good taste, and so far they’ve won the battle in this department.
#BangkokFoodies #FoodiesOfficialAsia #khumhom #movenpickbdmsbangkok @ Khum Hom
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