Tasting Kitchen
Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,
Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,
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sponsored feature<br />
佳 节 飨 宴<br />
a festive<br />
feast<br />
Spice up your Christmas at<br />
Banyan Tree Macau’s Saffron<br />
CHRISTMAS AT SAFFRON is set to be a spicy<br />
affair. “Thai food is famous around the<br />
world for its use of fresh and dried spices<br />
and herbs. We’re using lots of turmeric, chili,<br />
hot basil and curry paste,” says Chef de Cuisine<br />
Gina Pungiaroenkijkul.<br />
The Christmas menus, available on the<br />
24th and 25th of December, feature traditional<br />
Thai dishes with festive twists and<br />
Chef Gina’s own unique touch. She says she<br />
likes to get creative and to see what she can<br />
do with Thai traditions. “Thai food begins<br />
with basic pastes and basic sauces, and I<br />
use them as a base. Then I like to experiment<br />
and try different things.”<br />
The four-course lunch set menu features<br />
Thai favorites Tom Yum Goong soup<br />
and whole steamed grouper with a chili and<br />
lime dressing. “This is a very traditional dish<br />
to eat for Thai celebrations,” says Chef Gina.<br />
The dinner menu is a festive buffet with<br />
an extensive selection of seafood on ice,<br />
appetizers, soups and salads, and a choice<br />
of mains cooked to order. Top picks include<br />
lobster with saffron curry, grilled lamb marinated<br />
in garlic chili and hot basil, fried<br />
snapper with mango sauce, and turkey with<br />
green curry.<br />
“Christmas is a celebration,” says Chef Gina.<br />
“It’s important to share special dishes.”<br />
「 尚 坊 (Saffron)」 的 圣 诞 大 餐 香 辣 十 足 , 让<br />
人 大 呼 过 瘾 。 来 自 泰 国 的 主 厨 Gina Pungiaroenkijkul<br />
自 信 满 满 表 示 :「 泰 式 料 理 以 运<br />
用 各 式 新 鲜 干 燥 的 香 料 及 草 本 植 物 闻 名 于<br />
世 。 这 次 我 们 大 量 使 用 了 姜 黄 、 番 椒 、 打<br />
抛 酱 和 咖 喱 酱 。」<br />
圣 诞 套 餐 将 于 12 月 24 日 及 25 日 限 时<br />
推 出 , 除 了 传 统 泰 式 美 味 , 另 有 佳 节 限 定<br />
佳 肴 及 主 厨 Gina 匠 心 独 具 的 创 意 料 理 。 她<br />
脑 袋 充 满 新 的 点 子 , 希 望 能 与 传 统 泰 国 菜<br />
激 荡 出 美 味 的 火 花 :「 酱 膏 及 酱 汁 是 泰 国 菜<br />
的 基 础 , 我 也 以 此 为 出 发 点 , 大 胆 试 验 不<br />
同 的 作 法 。」<br />
[CAPTION]<br />
1. Pla Tord Yum Mamuang 泰 式 烤 鱼<br />
Fried Fish, Mango, Shallot, Spring Onion<br />
2. Gaeng Saffron Goong Mungkorn 招<br />
牌 红 咖 喱 龙 虾<br />
Lobster, Red Curry, Kaffir Lime<br />
3. Phad Kraprao Kae 泰 式 烤 羊 扒<br />
Grilled Lamb, Garlic, Chili, Hot Basil<br />
Pla Tord Yum Mamuang: Fried Fish, Mango, Shallot, Spring Onion<br />
泰 式 烤 鱼<br />
午 间 套 餐 四 道 料 理 中 , 有 最 受 欢 迎 的<br />
人 气 料 理 泰 式 酸 辣 汤 及 缀 以 番 椒 和 莱 姆 酱<br />
汁 的 清 蒸 石 斑 。 Gina 说 :「 泰 国 人 在 欢 庆<br />
佳 节 时 都 会 选 择 这 道 传 统 料 理 。」<br />
晚 间 套 餐 则 是 圣 诞 节 限 定 的 自 助 美<br />
食 吧 , 各 式 铺 在 冰 块 上 的 海 鲜 、 开 胃 菜 、<br />
汤 品 及 沙 拉 应 有 尽 有 , 还 有 供 单 点 的<br />
多 种 主 餐 , 包 括 招 牌 红 咖 喱 龙 虾 、 蒜<br />
香 辣 椒 烹 调 的 泰 式 烤 羊 扒 、 泰 式 烤 鱼<br />
佐 芒 果 酱 汁 及 绿 咖 喱 火 鸡 等 令 人 食 欲<br />
大 开 的 美 食 。<br />
Gina 开 心 的 说 :「 圣 诞 节 是 值 得 欢 庆<br />
的 时 刻 , 当 然 要 一 起 分 享 特 别 的 美 味 。」<br />
flavor dna | TK | 125
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