Colorful Thai food by Michelin chefs

#tripแจกโรงแรมฟรี “Nusara”, a fine dining restaurant located in a conservation building in the Tha Tien area, is another restaurant owned by Chef Ton - Thitit Tasanakajorn, who led Le Du to 1 Michelin star for several years in a row, and his younger brother, Mr. Tam - Chaisiri Tasanakajorn, who oversees the service and beverages. This year, Nusara was selected as number 3 in Asia’s 50 Best Restaurants 2023 and was also recommended in the Michelin Guide and Shell Chuan Chim. When combined with the restaurant’s beautiful decorations, showing off the view of Wat Pho lit up at night through large glass windows, this restaurant is a must-visit destination. ✅ Amuse Bouche The chef presents Thai food from various regions in a fun way. The first dish is stir-fried minced pork with stink beans, a spicy southern dish served in a crispy golden basket, topped with sweet and bouncy Botan Ebi shrimp. Next is “Kaeng Kradang”, a local dish from Lanna made from pork rind stewed until thick and left in a cold place until it turns into gelatin, served in the form of Khanom Krok with sea bass, shrimp and squid mixed in the gel. The next dish is Northern Larb, made from Wagyu beef (or Hokkaido scallops) seasoned with spices and garlic flowers and placed in a crispy tart cone made from tomatoes. Lastly, Pan Sip, a soft and thin dough filled with a lot of caviar and topped with a smooth Tom Klong curry soup, is a great way to start this meal. ✅ Appetizer ➡️ Tom Som Pla Inthri - Tom Som curry soup is well-seasoned and made sour with meringue foam made from beating egg whites with fresh lime. Served cold with a piece of smoked mackerel with salty flavor. ➡️ Squid Salad - Thinly sliced ​​squid, very soft, covered with diced cucumber and colorful air loom tomatoes, soaked in a spicy fish sauce, salty and sweet flavors are well-balanced. ➡️ Spicy Luk Rok Salad - Uses homemade Luk Rok from pork intestines and fresh tofu, placed on a winged bean salad, topped with crispy fried shallots and sour gooseberries. ➡️ Crispy Crab Curry with Cha-Plu Leaves - This is the signature menu here. Crab meat mixed with spicy turmeric curry paste, served on crispy fried cha-plu leaves, sprinkled with crunchy and greasy crab eggs. So delicious that you'll cry. ➡️ Spicy Hoi Tendon Salad - Uses Hokkaido scallops, cut in half and hiding perfectly cooked Ryukyu fish eggs that burst in your mouth. Mix with fragrant lime juice. Served with corn soup with salted egg yolk, homemade from smoked duck eggs with pine wood, soft and smooth taste. ➡️ Tom Kha Pla Salid – Tom Kha soup uses thick coconut milk, mushrooms, and is seasoned with sour, salty, and spicy flavors from garden chili. When serving, the soup is poured over grilled lobster from Trat province and crispy fried gourami fish. Sprinkle with thinly sliced ​​dried chili to add a little spiciness and enhance the taste. ✅ Main dishes Served as a small dish with many dishes, eaten with jasmine rice, available in both white and brown rice, cooked with jasmine water for an even more fragrant taste. There is also the restaurant's own chili fish sauce served for additional flavor. ➡️ Peanut chili paste – This is an ancient chili paste recipe seasoned with good fish sauce, chili paste ingredients including shallots, garlic, dried shrimp, and coarsely ground roasted peanuts for a crispy and fragrant taste. Eat with fresh crisp vegetables, very enjoyable. ➡️ Grilled river prawns with satay sauce – Use plump river prawns with firm flesh, seasoned with sweet satay sauce, eat with large pieces of grilled pineapple, cut into slices, scoop out the center and add shrimp sauce, served with garlic and shallots made in a cream puree, soft texture, easy to eat. ➡️ Traditional smoked chicken green curry – The taste is the same as traditional green curry, but with an added twist by smoking the chicken to add more aroma and dimension. ➡️ Pork/Beef Ribs with Red Basil Sauce – This menu uses Thai Wagyu short ribs, sous vide until tender, then smoked with pine wood, cut into thick, beautiful pieces, served with stir-fried beef/minced pork with basil. To achieve both tastes, the condiments use 3 types of chili: Sichuan chili, bird's eye chili and dried chili. It's incredibly spicy. ➡️ Meat or fish soup - This is a clear soup consommé with a mild flavor that perfectly balances the spiciness of other dishes. ✅ Desserts ➡️ Pink guava ice cream with roselle sauce - This menu serves frozen sour cream with roselle sauce and smooth pink guava sorbet ice cream. The overall taste is sour, not too sweet. Topped with thin, crispy meringue sheets, decorated with rose petals. It's so delicious and refreshing. ➡️ Young coconut sago - This menu was selected to be served in Qatar Airway's Business Class. It uses real sago boiled with coconut water, served with young coconut meat, diced boiled taro, fragrant coconut sugar ice cream, coconut cream and topped with thinly sliced, crispy chestnuts. It's really delicious and is worth the recommended menu. ✅ Petit Fours Bite-sized desserts served all at once. There are fried bananas / pineapple ice cream sandwiches that are like cookies with ice cream filling / young coconut jelly / pandan layer cake / and homemade chocolate with peanut butter and passion fruit filling. The chocolate filling is cold like ice cream, with a clear sour taste and aroma of passion fruit. ✅ Fruits Finally, fresh seasonal fruits served with chili and salt mixed with plum powder and a juicy taste similar to sweet fish sauce. It's a refreshing way to end this meal. 🍫 Before leaving, the shop also gave out souvenirs. It was 80% Dark Chocolate from Chanthaburi Province. The taste was rich and the packaging was beautiful and luxurious.