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Signature Khao Chae 2022 by by Ruen Noppagao Served in Benjarong Ware from March 15 - May 15, 2022

17/3/2022

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Our signature Khao Chae or rice in iced water with side dishes is served in exquisite Benjarong porcelain  ware illustrated with peafowl motif which symbolizes abundance and luck. The Benjarong plates were  created by craftsmen from Ayutthaya province exclusively for special Khao Chae sets served at Ruen  Noppagao Sathorn Soi 6 this year. The restaurant’s Khao Chae comes in 3 options including: original, Halal,  and vegetarian. Each includes 4 courses.  
The first course is watermelons with sweet dried fish made of sun dried snakehead fish from Sing Buri  province. The fish is grilled on a coal grill and pounded until it becomes flossy. Then, the fish is stir fried and  seasoned with coconut flower sugar from Samut Sakhon, fleur de sel, and deep-fried shallots before it is  served with cold watermelons. 

The second course is called “Kung Hom Sabai” or shrimps wrapped in spring roll sheets. These shrimps are  sourced from a network of artisanal fisheries in Surat Thani province. The shrimps are marinated with  coriander roots, garlic, and pepper. They are wrapped in spring roll sheets and deep fried. The dish is served  with bitter orange dipping made with Ruen Noppagao’s secret recipe! 
The third course, or the main course, is rice in iced water served with 7 side dishes including fried shrimp paste balls, red onions stuffed with sweet dried fish, deep-fried starch-coated salted egg yolks, stuffed bell  peppers, flossy pork, sweet stir fried snakehead fish, fragrant preserved turnips stir fried with lard, and fresh  vegetables such as sour mangoes, shallots, kaempferia, and cucumbers. The iced water is made of mineral  water from Doi Ngam Village in Mae Suai, Chiang Rai province. The vegetables are boiled at 100 degrees  for 15 minutes to kill harmful agents and left to cool down in a terracotta jar for one night. The vegetables are  then left in water with 4 fragrant flowers–damask rose, vallaris glabra, Songkhla ylang-ylang, and jasmine for  another night and smoked with Thai fragrant dessert candles. As for rice, old Sao Hai rice is cleansed with  clean water and purified with alum until the water is clear. After that, the rice is boiled in a terracotta pot until  rice grains are puffed open and washed again with cold water. Lastly, the rice is dried, steamed 3 times,  dried again, left in a container with 4 fresh flowers, and smoked with Fragrant dessert candles for one night.  
The last course is 4-cup dessert usually eaten in summer or the Songkran New Year festival. The dessert  comprises “Khai Kob” (lemon basil), “Nok Ploi” (sweet rice noodles), “Bua Louy” (popped rice), and “Ai Tue”  (black sticky rice). This rare dessert is served at Ruen Noppagao only during this period. 
Price: 999++ baht/set for one person  
Price: 1,999 baht/takeaway set for 2 persons and a box of Thong Boran dessert 
Thong Boran dessert is sold at 290 baht/box. 
Please call 02 116 3317 or contact us via Line @ruennoppagao for reservation or place orders in advance.

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