Hot, sour, salty and sweet The Per­fect Thai Com­bi­na­tion

En­joy the au­then­tic tastes and tex­tures of Thai­land in a won­der­fully con­tem­po­rary set­ting at Blue Jas­mine

Exquisite Taste - - Gourmet | Singapore - By Chris­tian Gal­braith (www.parkhotel­group.com/en/far­rerpark/blue­jas­mine)

Si­t­u­ated on the fifth floor of the Park Ho­tel Far­rer Park, just a few min­utes walk from Far­rer Park MRT sta­tion, the newly opened Blue Jas­mine Thai restau­rant of­fers guests a se­lec­tion of au­then­tic clas­sic and street food dishes backed by good ser­vice and a high de­gree of com­fort.

Con­tem­po­rary chic, with a hint of Asia, the restau­rant was de­signed by FBEYE In­ter­na­tional. The in­te­rior is crisp and clean with warm red bricks and white tiles pro­vid­ing a nice con­trast to the pat­terned floor, leather seat­ing and Asian ac­cented dé­cor. With a mix of in­ti­mate and group ta­bles in­door and al fresco, pool­side din­ing Blue Jas­mine can seat up to 100 and of­fers both à la carte menus and, on spe­cial oc­ca­sions, a buf­fet.

Shar­ing plates is the tra­di­tional Thai style of eat­ing, both at home and in restau­rants. Re­flect­ing this con­cept, Ex­ec­u­tive Chef Bright Kan San and the culi­nary team have de­signed a menu that fo­cuses on com­mu­nal

din­ing with a range of beau­ti­fully pre­sented shared plates that fea­ture the clas­sic Thai com­bi­na­tions of hot, sour, salty and sweet.

Once seated, guests are in­vited to browse the im­pres­sive à la carte menu and dis­cover an ar­ray of dishes in­spired by Thai­land's tra­di­tional flavours and its spec­tac­u­lar street food culture. The de­li­cious Salmon Larb is a real favourite and jus­ti­fi­ably so. A tra­di­tional Thai dish of raw salmon dressed with tomato con­casse, red shal­lot, lemon­grass and spicy tamarind dress­ing served with crispy rice crack­ers, it's de­li­cious! As an al­ter­na­tive check out the Tiger Cry Beef Salad with grilled Aus­tralian rib eye, brim­ming with fresh Thai herbs, roasted chilli dress­ing and shal­lots, it's a very a classy take on the fa­mous dish, or try a pip­ing hot bowl of the chef's fab­u­lous prawn and lemon­grass soup – tom yum goong.

For the choice of main courses, the beau­ti­fully plated Danc­ing Crispy Sea

Bass and South­ern Roasted Chicken are sen­sa­tional and, like all mains, come with one of four types of rice – steamed, sticky, or­ganic multi-grain or the restau­rant's very cool sig­na­ture Blue Jas­mine Rice.

Thai curry is nat­u­rally well rep­re­sented and one of their most pop­u­lar dishes is the sig­na­ture Beef Green Curry. This is Blue Jas­mine's hottest dish and is a fiery clas­sic Thai curry. The spicy curry paste is made in-house us­ing chill­ies and fra­grant Thai basil and the suc­cu­lent beef is cooked along with green and pea egg­plant, which adds a sub­tle tex­tu­ral con­trast. Other cur­ries in­clude Orange Curry Sting Ray with palm heart and veg­eta­bles and the creamy Crab Meat Yel­low Curry with fresh turmeric and be­tel leaf, which is served with Blue Jas­mine ver­mi­celli.

Thai food is all about bal­ance and the culi­nary team en­sure the meal is in per­fect equi­lib­rium by of­fer­ing up a strik­ing range of tra­di­tional desserts in­clud­ing Melon Sago with sweet­ened co­conut milk, melon cubes and red ruby and our favourite the Blue Jas­mine Mango Sticky Rice served with co­conut cus­tard and caramelised peanuts.

Blue Jas­mine opens for lunch at 11.30AM and din­ner at 6PM and early im­pres­sions sug­gest it will be a hit with Sin­ga­pore's Thai food lovers.

Danc­ing Cripsy Se­abass

South­ern Roasted Chicken

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