Mango Tree Philip­pines

Golf Asia (Malaysia) - - POSH NOSH -

Mango Tree is a restau­rant with ded­i­cated Thai tra­di­tions and hospi­tal­ity. Mango Tree’s vi­sion is en­sur­ing that every cus­tomer is sat­is­fied with the com­plex­ity of tastes by us­ing only the best and fresh­est in­gre­di­ents, an ar­ray of nu­tri­tious Thai or­ganic herb and spices and the cook­ing life­style that would spell an im­pec­ca­ble ex­pe­ri­ence al­ways. A new se­lec­tion of Thai del­i­ca­cies in­spired by the re­gions of Thai­land, have been cre­ated es­pe­cially for the fifth an­niver­sary of the Mango Tree in the Philip­pines. They are KanomJeen Nam Ngiaw, a rice noo­dle dish orig­i­nat­ing from the eth­nic Shan tribe and con­sist­ing of a slow-cooked stew us­ing spare ribs, toma­toes, lime and dried chill­ies and cab­bage. Sai Oua or north­ern Thai sausage is made from pork mince and is in­fused with herbs and spices and freshly pounded curry paste served typ­i­cally as an ap­pe­tizer ei­ther hot or cold. Kra­paw Ba­con with crispy rice is an­other in­no­va­tion from Mango Tree, tak­ing one of the best-loved spicy Thai dishes and turn­ing it into a healthy snack by tak­ing away the rice and eat­ing with let­tuce. Herald­ing from north­east Thai­land, or Isan, Moo Ping is pork mar­i­nated in a sweet soy-based sauce and grilled on a char­coal stove. Kai Loog Keuy is Chef Pi­taya’s recipe, by us­ing onzen eggs in­stead of fried hard-boiled eggs for a fun, healthy, de­li­cious taste ex­pe­ri­ence. Sweet and sour for chil­dren or with an added fried chili for adults on the side, the key in­gre­di­ent is tamarind sauce.

Kra­paw Ba­con

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