Anantara Siam Bangkok Hotel is delighted to announce the extension of the popular culinary takeover of Spice Market restaurant by SAMRUB SAMRUB THAI. The latest reincarnation of one of Bangkok’s most talked about private dining kitchens in 2021 at the luxury hotel’s signature Thai restaurant is set to delight traditional Thai cuisine aficionados and foodies alike with a seasonal menu of often rare to find rainy season ingredients.
Acting as a second eatery for the almost impossible to book Charoenkrung culinary hotspot, ‘Spice Market by SAMRUB SAMRUB THAI’ at Anantara Siam runs through January 2022 and includes participation in the hotel’s lavish Sunday Brunch spread.
SAMRUB SAMRUB THAI was co-founded by Chef Prin Polsuk as an educational platform to advocate the preservation of traditional Thai cooking methods and techniques, and often forgotten ingredients. Here a dedicated team of talented chefs reinterprets homestyle recipes in a seasonal menu of classic dishes that date back to the era of King Rama VI and passed through generations in cookbooks and handwritten recipes.
Chef Prin’s new rainy season menu puts an emphasis on ingredients – especially fruits, vegetables, and flowering plants – that grow during Thailand’s summer rains, like the santol tropical fruit, or cotton fruit; longkong; beetroot; palm sugar; liang leaf; suaeda maritima, or herbaceous seepweed; and young mangosteen. These have a mellow sour taste that make up one of the five flavours of Thai cooking, and Chef Prin also uses spices and pepper in some dishes to help warm the body during the rainy season.
Acting as a second eatery for the almost impossible to book Charoenkrung culinary hotspot, ‘Spice Market by SAMRUB SAMRUB THAI’ at Anantara Siam runs through January 2022 and includes participation in the hotel’s lavish Sunday Brunch spread.
SAMRUB SAMRUB THAI was co-founded by Chef Prin Polsuk as an educational platform to advocate the preservation of traditional Thai cooking methods and techniques, and often forgotten ingredients. Here a dedicated team of talented chefs reinterprets homestyle recipes in a seasonal menu of classic dishes that date back to the era of King Rama VI and passed through generations in cookbooks and handwritten recipes.
Chef Prin’s new rainy season menu puts an emphasis on ingredients – especially fruits, vegetables, and flowering plants – that grow during Thailand’s summer rains, like the santol tropical fruit, or cotton fruit; longkong; beetroot; palm sugar; liang leaf; suaeda maritima, or herbaceous seepweed; and young mangosteen. These have a mellow sour taste that make up one of the five flavours of Thai cooking, and Chef Prin also uses spices and pepper in some dishes to help warm the body during the rainy season.
‘Spice Market by SAMRUB SAMRUB THAI’ offers a choice of five-, seven- and ten-course dinner menus. Dishes include a starter of prawns with sala served on crunchy rice; a salad of grilled smoked duck breast with longkong and Thai basil; a relish of salted fourfinger threadfin fish and pork simmered in coconut cream with shallots, chilies, and fermented rice, served with fresh fruits and fried vegetables; tiger prawn curry with fresh young mangosteen; and deep-fried sesame dumplings stuffed with Chinese dates.
Set menus cost THB 2,300 and THB 2,800 respectively for the seven- and ten-course menus. Prices are subject to ten percent service charge and seven percent applicable government tax.
‘Spice Market by SAMRUB SAMRUB THAI’ is open for dinner from Tuesday to Saturday. Reservations for the limited culinary takeover at Anantara Siam Bangkok Hotel are essential and can be made by contacting Spice Market on telephone +66 (0) 2126 8866 or email dining.asia@anantara.com.
Set menus cost THB 2,300 and THB 2,800 respectively for the seven- and ten-course menus. Prices are subject to ten percent service charge and seven percent applicable government tax.
‘Spice Market by SAMRUB SAMRUB THAI’ is open for dinner from Tuesday to Saturday. Reservations for the limited culinary takeover at Anantara Siam Bangkok Hotel are essential and can be made by contacting Spice Market on telephone +66 (0) 2126 8866 or email dining.asia@anantara.com.