CULINARY COLLABORATIONS
Waldorf Astoria Bangkok’s FRONT ROOM restaurant has opened its doors once again, enticing diners with an all-new Thai specialty menu that elevates traditional home-cooking to new heights
THE BEAUTIFULLY DESIGNED Front Room restaurant, located on the lobby lounge level of the Waldorf Astoria Bangkok, has reopened with a revamped menu concept. Taking its cue from the idea that the “front room” of a house – most commonly used for dining with family and friends – should be a spot both welcoming and comfortable, these dishes are inspired by the home-cooking style known as Ros Mue Mae or “cooked by mother”.
“Many of the dishes have their roots in our chefs’ childhood memories of meals at their dining table at home,” explains Alessandro Santi, executive chef at Waldorf Astoria Bangkok. He goes on to say how this collaborative relaunch also includes the input of Dr. Niphatchanok (Ajarn Ning) Najpinij, whose culinary heritage was bestowed on her by her mother, Asst. Prof. Kobkaew Najpinij, a renowned guru in Thai culinary circles. Celebrating the eight distinctive flavours of Thai cooking – sour, sweet, nutty, salty, spicy, bitter, astringent, and mild – the new menu was co-created with chef Supanat “Ann”
Khanarak and the Front Room team, led by sous chef Sarocha “Bua” Rajatanawin.
“People often say that home-cooked food is always the best because of the attentiveness and endless care of their mother, who plans, prepares and cooks the dishes they will never forget,” remarks Ajarn Ning. “This is what the culinary collaboration at Front Room wants to present, and a lot of care and passion went into creating the new menu and retraining the team.”
The mouth-watering selection begins with seafood specialties such as Phla Lai Bua Hoy Shell (seared Hokkaido scallop with lotus stem, pomelo, and homemade chili paste), Talae Gub Sator Kua Sauce Khem (stir-fried squid, tiger prawn, and bitter bean with salted seafood sauce), and Pla Gao Nung Gub Sauce Larb Kua (streamed grouper with Northeastern Thai-style sauce). Highlights amongst the meaty mains include Nuea Khem Tom Kati (coconut broth with salted beef cheek, shallot, and chili), and Moo Sam Shan Pad Grathiam Dong (stir-fried Kurobuta pork belly with fermented garlic). For dessert, the coconut cheesecake with young coconut jelly and white chocolate mousse is a must-try.
Of course, not everything is done old school on this new menu, and in response to the rise in demand for plant-based cuisine the kitchen crew at Front Room have pooled their talents to create veggie friendly dishes that still reflect truethai taste. The Phla Lai Bua (lotus stem, pomelo, and homemade chili paste) and the Fongtao Hu Hor Hua Chai Tao Thod (deep-fried tofu skin and steamed turnip) deliver both exceptional flavours and refined presentation, while the Gaeng Khiao Whan (green curry) features plant-based “meat” alongside vegetables and coconut. Finally, for the sweet tooth, the Sorbet Som Zaa (bitter orange sorbet, green mango, and ginger served with deep-fried shallot) is an unforgettable, dairy-free finale.
TEL: +66 (0)2 846 8888 BKKWA.FB@WALDORFASTORIA.COM
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