This March, get ready to stimulate your palate with DEAN & DELUCA’s second Chef’s Season: Spring Menu.
The culinary team behind the iconic gourmet food and beverage brand from New York, sets to entice all gourmands with impressive springtime selections. Each dish is filled to the brim with a variety of in-season ingredients and brightly fresh colored vegetables, fruits and edible flowers. From beautiful salad and light soup to zesty pasta, wholesome proteins and blossoming refreshment – all bursting with vibrancy and life. Savor these gorgeous dishes at DEAN & DELUCA MahaNakhon CUBE, Central Embassy, Emquartier and The Crystal, from 18 March to 9 June 2019.
The first menu, Spring Garden Soup & Chia Seeds (145 THB), is thoughtfully created for all health conscious individuals. Featuring assorted glorious spring greens like baby spinach, green peas, celery, leek, and basil, the nourishing bowl is then sprinkled with colorful edible flowers and chia seeds. The latter being one of the most popular superfoods; loaded with antioxidants, fiber, protein and omega-3 fatty acids. Next up is a dish that truly defines spring. Tiger Prawn Salad with Mango Dressing (395 THB), is a beautiful, refreshing and light salad that will excite both the eyes and the palate. Boasting various spring vegetables, fruits and multicolored edible flowers, the hero of the dish however, is the sweet, firm-textured tiger prawns which pair wonderfully with invigorating tropical mango dressing.
The culinary team behind the iconic gourmet food and beverage brand from New York, sets to entice all gourmands with impressive springtime selections. Each dish is filled to the brim with a variety of in-season ingredients and brightly fresh colored vegetables, fruits and edible flowers. From beautiful salad and light soup to zesty pasta, wholesome proteins and blossoming refreshment – all bursting with vibrancy and life. Savor these gorgeous dishes at DEAN & DELUCA MahaNakhon CUBE, Central Embassy, Emquartier and The Crystal, from 18 March to 9 June 2019.
The first menu, Spring Garden Soup & Chia Seeds (145 THB), is thoughtfully created for all health conscious individuals. Featuring assorted glorious spring greens like baby spinach, green peas, celery, leek, and basil, the nourishing bowl is then sprinkled with colorful edible flowers and chia seeds. The latter being one of the most popular superfoods; loaded with antioxidants, fiber, protein and omega-3 fatty acids. Next up is a dish that truly defines spring. Tiger Prawn Salad with Mango Dressing (395 THB), is a beautiful, refreshing and light salad that will excite both the eyes and the palate. Boasting various spring vegetables, fruits and multicolored edible flowers, the hero of the dish however, is the sweet, firm-textured tiger prawns which pair wonderfully with invigorating tropical mango dressing.
For a more filling option, try one of the three main courses. Seared Cod Fish with Morel Mushroom Cream Sauce (695 THB) comprises buttery black cod fish from the Pacific Ocean, morel mushrooms from France and assortment of spring vegetables. Morel mushrooms, first appear in the season of spring, are the star ingredient of this dish. The exotic-looking wild fungi exhibits earthy and nutty flavor that team up flawlessly with spring vegetables. Chicken Roulade served with Balsamic Reduction (345 THB) consists of perfectly cooked chicken breast meticulously wrapped around a flavorsome filling made of champignon mushroom, garlic, leek, edamame, pistachio and thyme. Enveloped with crispy bacon, the roulade is served alongside butter mashed potato, balsamic reduction, homemade chicken gravy, dried cranberry and vivid edible flowers.
Another protein option is Pork Chop with Whole Grain Mustard Sauce & Mashed Pumpkin (595 THB). Tender and juicy, the pork chop is slow-cooked by a sous-vide cooking method. The meat is enjoyed with homemade whole grain mustard sauce, sweet mashed pumpkin, a variety of spring vegetables and seasonal herbs. For pasta lovers, opt for Fresh Mussels Rigatoni Arrabbiata (345 THB). Combining fresh Australian mussels with al dente rigatoni pasta in a full-flavored arrabbiata sauce.
End the meal on a sweet note with these two irresistible cakes that are sure to hit your sweet spot. Tropical Cake (155 THB) with enchanting fruit adornment boasts aromatic coconut biscuit, sweet mango compote and smooth pineapple mousse. Blueberry & Jasmine Cake (155 THB) is a dainty delicacy that is light and creamy with varying textures. Starting off with a crunchy chocolate and hazelnut base, layered with soft vanilla sponge cake, filled with a blueberry compote as a center and finally topped with jasmine tea mascarpone mousse. The two cakes are available at all DEAN & DELUCA stores except Suvarnabhumi Airport.
Another protein option is Pork Chop with Whole Grain Mustard Sauce & Mashed Pumpkin (595 THB). Tender and juicy, the pork chop is slow-cooked by a sous-vide cooking method. The meat is enjoyed with homemade whole grain mustard sauce, sweet mashed pumpkin, a variety of spring vegetables and seasonal herbs. For pasta lovers, opt for Fresh Mussels Rigatoni Arrabbiata (345 THB). Combining fresh Australian mussels with al dente rigatoni pasta in a full-flavored arrabbiata sauce.
End the meal on a sweet note with these two irresistible cakes that are sure to hit your sweet spot. Tropical Cake (155 THB) with enchanting fruit adornment boasts aromatic coconut biscuit, sweet mango compote and smooth pineapple mousse. Blueberry & Jasmine Cake (155 THB) is a dainty delicacy that is light and creamy with varying textures. Starting off with a crunchy chocolate and hazelnut base, layered with soft vanilla sponge cake, filled with a blueberry compote as a center and finally topped with jasmine tea mascarpone mousse. The two cakes are available at all DEAN & DELUCA stores except Suvarnabhumi Airport.
Wash the meal down with our refreshing spring drinks. Meet Floral Mizudashi Iced Tea Series (120 THB/each). These spring teas are made of the finest white tea from the Royal Project. The tea has been steeped overnight for 6 hours using a Japanese Mizudashi method or a cold-brew method. The steeped tea is then blended with edible flower scented water and natural sugar cane syrup to give just a hint of sweetness. The series feature four distinct flavors named after women of diverse cultures with different personas.
Bussaba, a light purple drink is a refined yet intriguing choice that yields an exotic oriental aroma with ingredients such as sesame, dried mango, jasmine, butterfly pea, pandan, chili, lemongrass and gold leaf. Hana, a mellow and fruity pastel pink tea with hints of melon, strawberry, citrus, sakura flower and roasted rice, is a delightfully dreamy pick with a fiercely fun streak. For a friendly, relaxed and easygoing vibe, opt for Daisy, a red colored white tea that boasts a candy-like flavor consisting of marshmallow, caramel, cherry, gummy bear, peppermint and spearmint. Lastly, a lively and adventurous Leilani, a green colored white tea with tropical scents of coconut, pineapple, papaya, ginger, coffee and amaranth flower. Discover your favorite flavor now at all DEAN & DELUCA stores except Suvarnabhumi Airport stores.
Taste the full refreshing Chef’s Season: Spring Menu at DEAN & DELUCA’s four restaurants including MahaNakhon CUBE, Central Embassy, Emquartier and The Crystal stores, from 18 March to 9 June 2019.
Bussaba, a light purple drink is a refined yet intriguing choice that yields an exotic oriental aroma with ingredients such as sesame, dried mango, jasmine, butterfly pea, pandan, chili, lemongrass and gold leaf. Hana, a mellow and fruity pastel pink tea with hints of melon, strawberry, citrus, sakura flower and roasted rice, is a delightfully dreamy pick with a fiercely fun streak. For a friendly, relaxed and easygoing vibe, opt for Daisy, a red colored white tea that boasts a candy-like flavor consisting of marshmallow, caramel, cherry, gummy bear, peppermint and spearmint. Lastly, a lively and adventurous Leilani, a green colored white tea with tropical scents of coconut, pineapple, papaya, ginger, coffee and amaranth flower. Discover your favorite flavor now at all DEAN & DELUCA stores except Suvarnabhumi Airport stores.
Taste the full refreshing Chef’s Season: Spring Menu at DEAN & DELUCA’s four restaurants including MahaNakhon CUBE, Central Embassy, Emquartier and The Crystal stores, from 18 March to 9 June 2019.