Thai Cooking

Anantara Layan Phuket offers guests a reason to get up early
Recipe of the month: Vijitt Phuket’s Rock Lobster Satay
RECIPE OF THE MONTH — Four Seasons Chiang Mai Kao Soi Gai
Special Mother’s Day dinner at VIE Villas Hua Hin
Recipe of Month: Six Senses Samui Mas-sa-man Beef Curry
Recipe of the month: Grilled chicken with E-san sauce from Ratilanna Chiang Mai
Dhara Dhevi launches ‘enchanting family getaway package’
The Crowning Touch returns to VIE Bangkok May 25-28
RECIPE OF THE MONTH: Mandarin Oriental’s Vanilla chiffon
Recipe of the Month: Tom Kha Gai at Dusit Thani Bangkok

Anantara Layan Phuket offers guests a reason to get up early

Anantara_Layan_Phuket_-_Sala_Layan_breakfast_-_Eggs_BenedictANANTARA PHUKET LAYAN RESORT is the ideal secret island escape. In addition to its serene atmosphere, the resort also boasts the best breakfast spread across the Anantara portfolio and one of the most international that is so much more than just your traditional sunny side up.

Set on the beachfront, Sala Layan gives holiday goers reason to get out of bed, with their lavish and unique breakfast offering dishes and treats like freshly baked pastries, including cronuts and filled croissants and Spanish hams paired with international cheeses.

They give guests a chance to embrace the local flavours of the island as well as the opportunity to taste dishes from Asia and beyond.

For a healthy start to the day, guests can experiment with the ‘Vitality Corner’ containing a nutritious selection of superfoods such as buckwheat, cocao nibs, bee pollen, chia seeds and spirulina shots.

For an added boost to the morning, guests can order fresh-pressed-to-order juice, which uses freshly picked fruits and veg in any preferred combination.

Smells of a Parisian bakery waft through the freshly baked corner, where croissants, focaccias, pretzels, quiches and even cronuts are made on a daily basis, some with a new flavour every day. The selection of homemade compotes, which are served individually in mini mason jars and delicately wrapped, are best enjoyed while looking out onto the resort’s sandy beach.

For guests who want to savour the flavours of Asia, they can choose from a variety of indigenous Thai dishes like khao tom and bak kut teh soup, or head to the noodle station, where the chef will cook a selection of wok fried or soup noodles to order, or head farther East to the Chinese and Japanese stations, where breakfast favourites like dim sum, congee, tea boiled eggs and Nori await.

Anantara_Layan_Phuket_-_Sala_Layan_breakfast_-_Champagne_and_smoked_salmHidden away from the main breakfast thoroughfare, the atmospherically-lit wine room, which is used as a tasting area in the evenings, is transformed into a meat and cheese lover’s dream, featuring a selection of cold meats such as Mortadella, Parma Ham, Black Forest Ham and Coppa, plus cheeses such as marinated Feta, Gorgonzola, Edam and Camembert, have been carefully selected for guests to indulge in a taste of the Mediterranean.

There’s also a selection of smoked and marinated fish such as orange marinated salmon, peppered mackerel, smoked salmon and homemade smoked tuna.

Coeliac, vegans and those with lactose allergies don’t have to worry about skipping the most important meal of the day as there is a gluten free selection of cereals, pancakes, muffins and breads; a vegan array of delights such as brownies and carrot cake, samosas, aloo gobi and ratatouille; as well as dairy free and vegan milk options.

At the heart of all this, the egg stations serve a wide range of options like the smoked salmon eggs on toast, omelettes, or Eggs Benedict, each served in an individual pan, to the table with a mixed salad and hand cut chips.

For those looking for the more traditional breakfast, there are cereals, along with a vast range of fresh fruits and organic yogurts with homemade toppings. For the classic cooked breakfast, beef or chicken sausage, German bratwurst and a selection of bacon offerings are included in the mix, with pancakes, bread and butter pudding, assorted crumbles and more to wrap up.

For those wanting to enjoy a more boozy brunch style breakfast, there’s free flow sparkling wine.

For guests staying at the hotel, breakfast is included but for non-residents breakfast is available daily for 1,050 THB for adults and 525 THB for children (under 4 is free) from 7 am – 10:30 am. Book in advance by calling +66 76 317 200.




Recipe of the month: Vijitt Phuket’s Rock Lobster Satay

Baan Vijitt Restuarant The Vijitt Resort Phuket - Copy

THIS MONTH’S RECIPE — Rock Lobster Satay – is a special dish from Baan Vijitt restaurant by The Vijitt resort Phuket.

At Bann Vijitt Restaurant, a 62-year-old Sino –Portuguese mansion located in The Vijitt Resort Phuket, guests will experience a part of the history of this resort. The house was built as a weekend home for the owner’s family and now it is opened as a fine dining restaurant serving dinner.

Part of Vijitt’s over-all mission is to share a real Thai experience, menu and concept which focuses on the cuisine of the south of Thailand.

Vijitt Lobster-satayIt has created an exclusive and unique menu to give guests an opportunity to sample some of the tastes and flavours that are unique to this part of Thailand. Many of the dishes are less likely to be found on the menus of the Thai restaurants.

The dish is fairly easy to prepare:

Fresh Andaman Rock lobster from Andaman Sea, marinate with Thai herbs and spices, cumin seed, turmeric, coriander powder, and then char gilled. Serve it with Thai peanut dip and cucumber, shallot, coriander in a sweet and sour sauce.



RECIPE OF THE MONTH — Four Seasons Chiang Mai Kao Soi Gai

Sala Mae Rim Restaurant (1)

AUGUST’S RECIPE OF THE MONTHKao Soi Gai (Chiang Mai curry noodle and chicken) – comes from Sala Mae Rim restaurant at Four Seasons Resort Chiang Mai, renowned for its sumptuous Thai cuisine, where you can savour the unique flavours of Northern Thai specialties.

A high teak ceiling complements Northern Thai artefacts and sweeping views of the Mae Rim Valley. Therestaurant serves breakfast, lunch and dinner.

In addition to a daily Continental breakfast buffet, Sala Mae Rim’s menu also includes a variety of hot breakfast dishes prepared with local organic eggs, fruits and vegetables from the resort’s own organic garden and the Royal Project garden nestled in the nearby hills.

To accompany breakfast is a selection of local organic honey with flavours that change according to the season, such as rambutan, sunflower, sesame, longan, lychee and sabsua.


Chicken 100 gram

Fresh egg noodle 2 branches

Red curry paste 1 tablespoon

Chiang Mai curry powder (Hung Lay) ¼ tablespoon

Yellow curry powder 1 tablespoon

Coconut milk 1 ½ cup

Chicken stock 1 cup

Fish sauce 1 ½ tablespoon

Palm sugar paste 1 tablespoon

Thai coriander 2 leaves

Spring onion 1 stem

Khao Soi (1)-1Preparation

Heat the wok with the vegetable oil, then deep-fried the egg noodle. Set aside.

Blanch the egg noodle in boiling water and place in a soup bowl with Thai coriander.

Heat the wok and add half of coconut milk and stir gently until it heat.

Add red curry paste, Chiang Mai curry powder, and yellow curry powder. Mix well.

Add chicken and keep stirring until the chicken turns white. Then add another half of coconut milkand stir gently.

Bring to boil, then add chicken stock, fish sauce and palm sugar paste. Then, reduce the heat to low for

slowing cooking for 3 – 4 minutes.

Pour the curry soup over the egg noodle bowl.

Garnish with crisp noodle and sliced spring onion.

Serve aside with lime sliced, fried shallots, pickled mustards and chilli oil.



Special Mother’s Day dinner at VIE Villas Hua Hin

VIE restaurant 

V VILLAS HUA HIN, MGALLERY BY SOFITEL will be celebrating Mother’s Day in Thailand with a very special four-course set dinner, created by visiting Chef Nicolas Basset from VIE Hotel Bangkok, MGallery by Sofitel for two days only, Aug. 12 and 13, 2016.

Nicolas Basset has traveled the world, from Brazil to Finland, absorbing various exciting culinary traditions and has enjoyed many valuable experiences while working with a number of Michelin star chefs, most recently with 1-Michelin Star Chef Julien Montbabut and 2-Michelin Star Chef Stéphane Buron during their visit at VIE Hotel Bangkok, MGallery by Sofitel.

The “Touch the Stars” four-course set dinner has been created with all the gastronomic knowhow and techniques that Chef Nicolas has acquired as well as his own skills and talents.

The menu includes such delights as assiette of asparagus, sherry, Mascarpone; pan-seared Hokkaido scallops, cauliflower, wild mushroom emulsion; Barbary Duck “Rosé”, butternut, peaches, rosemary; succulent butter-poached Maine lobster, vanilla and mascarpone risotto, bisque; and white chocolate délice, Tonka bean, pineapple & coconut for dessert.

The four-course set dinner is priced at 1,450 THB and THB 1,750 THB and includes two glasses of fine wine, per set per person. Dinner is served at 7 pm.

Advance reservations are required, more information contact the Villazzo Restaurant via 032-616039.




Recipe of Month: Six Senses Samui Mas-sa-man Beef Curry

Masaman Beef Curry

THIS MONTH’S RECIPE comes from the chefs at Six Senses Samui in the Gulf of Thailand.


85g roasted cashew nuts

400ml coconut milk

4 tbsp mas-sa-man curry

600g stewing beef cheek, cut into large chunks

450g potatoes, cut into 2½ cm chunks

1 onion, cut into thin wedges

1 cinnamon stick

1 tbsp tamarind juice

1 tbsp palm sugar

1 tbsp fish sauce


Heat 2 tbsp of coconut milk in a pan with a lid. Add the curry paste and fry for one minute. Stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, cinnamon, tamarind, sugar, fish sauce and bring to a simmer. Cover and cook for 2 hours in the oven until the beef is tender.

Sprinkle with cashew nuts, fried shallot, and serve with jasmine rice.





Recipe of the month: Grilled chicken with E-san sauce from Ratilanna Chiang Mai

Grilled Chicken with E-sarn sauce

JUNE’S RECIPE OF THE MONTH comes from the chefs at Mira Terrace, RatiLanna Riverside Spa Resort, the only Thai & International style restaurant in Chiang Mai.

They’ve created a fusion dish that features chicken marinated in a sauce with local Thai E-san dipping sauce. The chicken can be substituted with Pork, beef and lamb.

Chicken Ingredients

Chicken Thigh                                 45 g

Oyster Sauce                                    5 g

Soy Sauce                                         1 tbsp

Sugar                                                 ½ tsp

Coriander Seed                               3 g

Ground chilli                                  ¼ tsp

Garlic                                                5 g

E-San Sauce Ingredients

Tamarind Concentrate                 2 tbsp

Fish Sauce                                1 tbsp

Shallot                                      2 g

Spring Onion                           5 g

Cilantro                                    5 g

Dried Rica roasted                  3 g

Dried Chilli                               5 g


Lemon Grass                            1 g

Japanese cucumber                 1 g

Red Oak                                       5 g

Cherry Tomatoes                      3 g

Parsley                                         2 g

08-Mira Restaurant_9


Mix Chicken Thigh with oyster sauce, soy sauce, sugar, coriander seed, ground chilli and garlic together then marinated the chicken for one hour.

Preheat the skewer grill oven to 180 C and grill chicken for 15 minutes.

In a small saucepan, pour fish sauce, tamarind concentrate and sugar over medium low heat. Keep stirring to dissolve the sugar. Bring it to a boil and remove from the saucepan and let it cool.

When the sauce is completely cool, add the rest of the ingredients. Mix well, and put a bit of fresh cilantro around the dish.

Take two sticks of lemon grass and stick it through the chicken and decorate with red oak, cherry tomatoes, and parsley on top.

For further information: RatiLanna Riverside Spa Resort, Chiang Mai, call 053 999 333 or e-mail: website:



Dhara Dhevi launches ‘enchanting family getaway package’

Dhara Dhevi

The Dhara Dhevi Chiang Mai has launched a specially curate family getaway package for those seeking to make the most of their time together.

Parents and children can spend quality time together and bond through Rice Planting, Thai Dancing and Thai Boxing, or have fun with activities catered to different ages.

The resort’s Lanna Kid’s Club will keep the little ones busy with entertaining indoor and outdoor activities based on their age, while parents enjoy an indulging session at The Dheva Spa and Wellness Centre. Private babysitter services can also be arranged for the youngest.

The ‘Enchanting Family Getaway package’ includes four days/three nights stay (for two adults and up to two children under the age of 12), available from now until Sept. 30, 2016 with a special price of 59,000 THB per suite for all families to enjoy the relaxed holiday.

The package includes:

Three-nights luxury accommodation in the Deluxe Colonial Suite or Deluxe Villa; complimentary one extra bed set up for child under the age of 12; daily buffet breakfast at Akaligo for two adults and two children; a Thai set dinner for two adults and two children at Le Grand Lanna; kids’ meals when dining with the parents from kids’ menu; 60 minutes of traditional spa treatment for two adults at The Dheva Spa and Wellness Centre; complimentary Thai dance class or Thai boxing class for two children; private rice planting experience for the entire family; and roundtrip transfer from/to Chiang Mai International Airport.

The package is subject to a minimum three-night stay. Advance reservation is required and booking must be made directly with the hotel. Reservation is subject to room availability at the time of booking. The offer cannot be used in conjunction with other promotions.


The Crowning Touch returns to VIE Bangkok May 25-28

Menu by 2-Michelin Star Chef Stephane Buron (3)

2-Michelin Star Chef Stephane BuronTHE MASTER RETURNS to La VIE – Creative French Cuisine in VIE Hotel Bangkok – 2-Michelin Star Chef Stéphane Buron will be displaying his unique skills for four days – from May 25-28, 2016.

Stéphane Buron bears the Meilleurs Ouvriers de France, the highest and most prestigious award amongst all professional craftsmen in France. Only those who have earned it are allowed to wear the red, white and blue collar, which is its respected symbol.

Chef Stéphane has also been named the Best French Professional and is well known as the “Crowning Touch” of acclaimed Le Chabichou, the oldest and most distinguished hotel in the village of Courchevel, one of the world’s most luxurious ski resorts, located high in the French Alps, an exclusive retreat of royalty, VIPs and celebrities.

Stéphane Buron’s cooking is inventive, refined and generous. He utilizes the fresh and natural, seasonal products throughout all four seasons in the Alps.

In his May appearance, he will be offering his newest 7-course dinner menu. Dinner is served at 7 p.m.

Cost of the 7-Course Set Dinner is priced at 6,000 THB per person and 7-Course Set Dinner with wine pairing, 8,000 THB.

For more details and reservations:call: 083-8204224 or E-mail:, or 081-910028 or E-mail:




RECIPE OF THE MONTH: Mandarin Oriental’s Vanilla chiffon

Vanilla Chiffon Cake 2

This month’s recipe comes from the chefs at Mandarin Oriental in Bangkok. It has a great name — Vanilla chiffon cake with coconut mousse, mango sorbet and toasted hazelnuts – and serves six people


For the Vanilla chiffon cake

285 gr                                   Sifted cake flour

300 gr                                  White sugar

15 gr                                       Baking powder

6 gr                                         Salt

120 ml                                   Vegetable oil

7 pieces                                 Egg yolks

180 ml                                   Cold water

2 pieces                                 Bourbon vanilla beans

5 ml                                        Lemon juice

7 ea                                         Egg whites

2 g                                          Cream of tartar

For the Coconut foam

400 gr                                    Coconut milk

100 gr                                    Sugar

3     gr                                     Xantana

For the Hazelnut powder

150 gr                                   Dark roasted hazelnut

For the Mango sorbet

400 gr                                    Peeled mango meat

100 gr                                    Sugar

20   gr                                     Lemon juice

For the Garnish

4 ea                                         Mint leaves

5 ea                                         Edible flowers

20 gr                                       Toasted coconut powder

 Mandarfin Oriental


For the Vanilla chiffon cake

Place flour, sugar, baking powder, and salt into a mixing bowl. Mix well and add oil, egg yolks, water, vanilla seed and lemon juice and continue to mix. Beat cream and egg white until stiff and set aside.

Beat egg yolk until smooth and light and pour gradually over egg whites, folding in with rubber spatula.

Pour batter mix in rectangular pan.

Bake for 45 minutes at 175 degrees Celsius until done.

For the Coconut espuma foam

Bring coconut milk and sugar to a boil.

Take the blender and blend in the xantana.

Cool down completely.

Pure the mix into the bottle and close tight. Load bottle with one CO2 bomb. shake and set aside in refrigerator.

For the Hazelnut powder

Toast the hazelnut in a 180 c decree oven and set aside.

For Mango sorbet

Place fresh mango in a food processor and blend until smooth.

Add lemon juice and continue to blend

Remove from the blender put in a pot on medium heat and warm up the mixture.

When boiling add the sugar and continue to simmer for one more minute.

Set aside and cool.

When the Mango mixtures is cold put in to an ice cream machine and let it turn until frozen.

To assemble

Cut the vanilla chiffon in to rectangular cubes pieces and set aside.

Place chiffon cake on the side of deep bowl.

Place coconut espuma in the bowl with the espuma in and circular motion until the rim of the plate.

Place the toasted hazelnut power and make a liner going across the plate and over the plate rim.

Decorate on the line with the meringue stubs, edible flower, green mint leaves and small dices of the vanilla chiffon cake.

Make a nice quenelle of mango sorbet and place on top of the espuma.

Recipe of the Month: Tom Kha Gai at Dusit Thani Bangkok

Benjarong - Tom Kha Gai

THIS MONTH’S RECIPE comes from the chefs at Benjarong Restaurant, Dusit Thani Hotel Bangkok, where spa treatments are based on an ancient Thai story.

The ingredients:

150 grams of chicken breast

500 cups of coconut milk

500 milliliters of chicken stock

100 grams of galangal, peeled and sliced

10 kaffir lime leaves

40 grams of coriander root

100 lemongrass

6 kaffir lime leaves, tear into small pieces

100 grams Shimeji mushrooms, cut in half

100 grams Thai shallot

10 grams Bird Eye chili

1 tablespoon of palm sugar

2 tablespoons of lime juice

1 teaspoon of fish sauce

5 grams butter

2 coriander leaves

Dusit Thani Bangkok Benjarong - Interior 1.jpgPreparing Chicken Breast

  • Clean the chicken breast and take out off the skin.
  • Put the chicken breast in vacuum bag add some butter and sous vide at 68 C for one a half hour, then slice.

Making the Tom Kha Soup

  • Add coconut milk and chicken stock into the pot. Using a medium heat until boiling.
  • Add galangal, lemongrass and kaffir lime leaves into the pot about five minutes until the herb aroma is released.Season with fish sauce, palm sugar, lime juice and bird eye chili.
  • Place the cooked Shimeji mushrooms and Thai shallot into the bowl then the sliced sous vide chicken breast and coriander leaves.
  • Add Shimeji mushrooms and Thai shallot and keep boiling until cooked.
  • Pour the boiling soup into the chicken bowl and serve with steamed rice.


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