Four new seafood-themed menu additions make use of the freshest seasonal locally sourced ingredients
Cuisine de Garden Chiang Mai has added four incredible new items to their popular 15-course set menu Chef’s Table dinner (THB 1,590). Taking inspiration from the bounty of the sea, these delectable dishes will make their official debut on March 26th, just in time for the summer season. Already well-known for his innovative nature-inspired cuisine, Chef Leelawat ‘Nan’ Mankongtiphan is constantly finding new culinary inspirations, which means his tasting menus are always changing and evolving.
This special seasonal line-up begins with farm-raised sweet prawn from Surat Thani, served with a salty sea blite pesto made with chakra vegetables, Kaffir lime, and the aroma of bergamot skin and bergamot juice. Also new to the menu is white clams with six different garnishes—shallots, ginger, lime, sesame leaves, lemongrass and buckwheat seeds—served with caviar, herb salad, and white sesame sauce.
Crab lovers, meanwhile, will adore the blue crab claws served with coconut shoot, lime crème fraîche, and lime air. Here the fresh crabmeat is mixed with a delightful sauce that contains pineapple and coriander. Finally, the chef presents a new take on Mackerel (known as the national fish dish of Thai people), combining fresh and flavoured fillets, steamed to perfection, and served with tamarillo and a spicy sauce.
Most of the new summer themed items will also be available on the 12-course lunch menu (THB 1,290).
This special seasonal line-up begins with farm-raised sweet prawn from Surat Thani, served with a salty sea blite pesto made with chakra vegetables, Kaffir lime, and the aroma of bergamot skin and bergamot juice. Also new to the menu is white clams with six different garnishes—shallots, ginger, lime, sesame leaves, lemongrass and buckwheat seeds—served with caviar, herb salad, and white sesame sauce.
Crab lovers, meanwhile, will adore the blue crab claws served with coconut shoot, lime crème fraîche, and lime air. Here the fresh crabmeat is mixed with a delightful sauce that contains pineapple and coriander. Finally, the chef presents a new take on Mackerel (known as the national fish dish of Thai people), combining fresh and flavoured fillets, steamed to perfection, and served with tamarillo and a spicy sauce.
Most of the new summer themed items will also be available on the 12-course lunch menu (THB 1,290).
Cuisine de Garden, Chiang Mai
Open: 12.00-14.00, 18.00-22.00 (closed Monday)
Reservations required
T: +66(0)53 441 599 M: +66(0)81 774 1479
E: [email protected]
www.cuisinedegarden.com
Open: 12.00-14.00, 18.00-22.00 (closed Monday)
Reservations required
T: +66(0)53 441 599 M: +66(0)81 774 1479
E: [email protected]
www.cuisinedegarden.com
RSS Feed
