Celebrity Chef Wuttisak Wuttiamporn will star in a two-night-only Six Hands Dinner at luxury boutique 137 Pillars Suites & Residences Bangkok this October.
Chef Wuttisak is renowned for his signature progressive Thai cuisine and the exquisite balance of natural ingredients in his artful dishes. A self-taught cooking master, he is the author of Andaman, a beautifully illustrated coffee-table book that pays tribute to the beauty of Thai ingredients and the sustainable ways to approach them
He joins hands with Executive Chef Maxim Baile and Chef Nanang Aditama of fine-dining restaurant Nimitr to take guests on an extraordinary culinary journey of ‘progressive Asian” dishes on 25 & 26 October 2019.
Following the hotel’s policy of using locally sourced, organic and sustainable products as much as possible, the trio created a fantastic nine-course menu from Thai ingredients. Says Chef Wuttisak, “The hotel approached me to collaborate, and I loved the concept of creating a special menu from Thai ingredients. We hope this raise awareness about the wonderful produce available in Thailand.”
Chef Wuttisak is renowned for his signature progressive Thai cuisine and the exquisite balance of natural ingredients in his artful dishes. A self-taught cooking master, he is the author of Andaman, a beautifully illustrated coffee-table book that pays tribute to the beauty of Thai ingredients and the sustainable ways to approach them
He joins hands with Executive Chef Maxim Baile and Chef Nanang Aditama of fine-dining restaurant Nimitr to take guests on an extraordinary culinary journey of ‘progressive Asian” dishes on 25 & 26 October 2019.
Following the hotel’s policy of using locally sourced, organic and sustainable products as much as possible, the trio created a fantastic nine-course menu from Thai ingredients. Says Chef Wuttisak, “The hotel approached me to collaborate, and I loved the concept of creating a special menu from Thai ingredients. We hope this raise awareness about the wonderful produce available in Thailand.”
The menu starts off with Chef Maxim’s amuse-bouche of dry-aged beef tongue with green papaya and kombucha carrots. His other dishes include the 137 plants sorbet with a coriander root tuile leaf and the finale, a dessert of Thai coconut textures.
Chef Wuttisak’s first dish is a cold appetiser of Mackerel tartare with red currant and chilli. For a pre-mains he dishes up rock lobster in red curry with mango and risotto, followed by a pre-dessert of banana, mixed berries, coconut sauce, and mint.
Chef Nanang serves up a duck confit with kaffir lime and tamarind sauce as a hot appetiser, then a mushroom bisque with a quail dumpling, and finally lamb loin with sweet potato and garlic sauce.
To enhance this fantastic progressive Asian feast, guests can also opt for a specially curated wine pairing that takes in both Old and New Worlds.
The Six Hands Dinner takes place on 25 and 26 October 2019 at 7 p.m. The dinner is priced at THB 4,600 ++ per person for food only, and at THB 6,900 ++ with the wine pairing.
For more information or reservations, please contact:
Tel: +66 (0) 2 079 7000
Email: [email protected]
Chef Wuttisak’s first dish is a cold appetiser of Mackerel tartare with red currant and chilli. For a pre-mains he dishes up rock lobster in red curry with mango and risotto, followed by a pre-dessert of banana, mixed berries, coconut sauce, and mint.
Chef Nanang serves up a duck confit with kaffir lime and tamarind sauce as a hot appetiser, then a mushroom bisque with a quail dumpling, and finally lamb loin with sweet potato and garlic sauce.
To enhance this fantastic progressive Asian feast, guests can also opt for a specially curated wine pairing that takes in both Old and New Worlds.
The Six Hands Dinner takes place on 25 and 26 October 2019 at 7 p.m. The dinner is priced at THB 4,600 ++ per person for food only, and at THB 6,900 ++ with the wine pairing.
For more information or reservations, please contact:
Tel: +66 (0) 2 079 7000
Email: [email protected]
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