 |  |
TAAN, Siam@Siam Design Hotel Bangkok’s Thai fine-casual restaurant, is pleased to announce the third edition of its Farmer’s Talk Dinner series celebrating the country’s top food artisans.
Taking place on Friday 15th March, from 7 pm, Farmer’s Talk Dinner #3: Where’s the Beef? will welcome Khun Nattakorn Suvarntada, the founder of Cows & The Boy, a Suphanburi-based farm known for its delicious beef and ethical treatment of livestock.
On the night, TAAN Executive Chef Monthep “Thep” Kamolsilp will prepare a special 9-course menu (THB 2,800++/person)showcasing three breeds of beef sourced from Cows & The Boy--namely, Angus, Charolais, and Matsusaka Wagyu--across a range of innovative Thai dishes.
Beef-lovers can expect intriguing flavour combination in creations like the braised Angus cheeks in pork bone head cheese with lime croton salad and acacia leaves; deep-fried Matsusaka Nichi braised beef cheeks with homemade Sriracha sauce; and stir-fried Matsusaka Nichi wagyu stub liver with bitter beans and Chiang Rai blue cheese.
Throughout the evening, Khun Nattakorn will be on hand to discuss Cows & The Boy’s sustainable approach to livestock rearing, including his methods of closed-loop farming and feeding to ensure animal welfare and the highest quality of meat Khun Nattakorn will also explain the respective qualities of each variety of beef, as well as answer any questions diners might have about ethical farming.
Taking place on Friday 15th March, from 7 pm, Farmer’s Talk Dinner #3: Where’s the Beef? will welcome Khun Nattakorn Suvarntada, the founder of Cows & The Boy, a Suphanburi-based farm known for its delicious beef and ethical treatment of livestock.
On the night, TAAN Executive Chef Monthep “Thep” Kamolsilp will prepare a special 9-course menu (THB 2,800++/person)showcasing three breeds of beef sourced from Cows & The Boy--namely, Angus, Charolais, and Matsusaka Wagyu--across a range of innovative Thai dishes.
Beef-lovers can expect intriguing flavour combination in creations like the braised Angus cheeks in pork bone head cheese with lime croton salad and acacia leaves; deep-fried Matsusaka Nichi braised beef cheeks with homemade Sriracha sauce; and stir-fried Matsusaka Nichi wagyu stub liver with bitter beans and Chiang Rai blue cheese.
Throughout the evening, Khun Nattakorn will be on hand to discuss Cows & The Boy’s sustainable approach to livestock rearing, including his methods of closed-loop farming and feeding to ensure animal welfare and the highest quality of meat Khun Nattakorn will also explain the respective qualities of each variety of beef, as well as answer any questions diners might have about ethical farming.
RSS Feed
