ALifeWorthEating:
Thai newspaper greeted us at the table
ALifeWorthEating:
The first course of "street snacks" was served on paper dinnerware
ALifeWorthEating:
1st Course: Roasted banana (fried garlic, pickled shallot, cilantro blooms), prawn cake (white pepper, coriander, lime zest), sweet shrimp (raw garlic, mint, bird chills), fermented sausage (peanut, galangal, grilled scallion), steamed bun (beech mushroom
ALifeWorthEating:
2nd Course: "Tom yum soup," hot and sour broth with pork belly, tomato, kaffir lime
ALifeWorthEating:
Bizkaiko Txakolina, Basque Wine
ALifeWorthEating:
3nd Course: "Rice course," chili, shallot, garlic, salted duck egg with green mango and white radish, pickled fruits and vegetables with basil
ALifeWorthEating:
4th Course: wild catfish braised in caramel sauce with celery and coriander root
ALifeWorthEating:
5th Course: Braised beef cheek, curry of peanut, nutmeg, coconut, and lemongrass
ALifeWorthEating:
6th Course: Clear juice of watermelon and lemongrass
ALifeWorthEating:
Moscato dello zucco 2007
ALifeWorthEating:
Opening the coconut shell
ALifeWorthEating:
7th Course: Coconut, corn, egg, and licorice
ALifeWorthEating:
Rose intensified with rose water
ALifeWorthEating:
8th Course: Dragon fruit with rose
ALifeWorthEating:
Chef Dave Beran
ALifeWorthEating:
9th Course: Thai iced tea