Chef’s Table ธีมใหม่ของห้องอาหาร Flourish
#SpecialDinner
Arriving at the table at the Flourish restaurant, white-green theme .. white tulips, white carnations, white hydrangeas in a cool privacy zone, airy, not stuffy for special guests in a special meal, from 2-10 people.
Chef Chatchaporn Pratumma shared the story of bringing various work experiences both domestically and internationally, cooking for the King of Jordan, The Spices Kitchen & Terrace Bürgenstock Resort Switzerland or even Cheva-Som in Hua Hin before coming here, through this special meal in the style of the chef's preference or
CHUEF’S TABLEL, the latest concept of the Flourish restaurant in the form of Thai food - Molecular Gastronomy Fine Dining, the chef emphasized that 💥“The taste is strong and full of the ingredients that the chef likes and the chef will focus on the ingredients a lot. Must be good and complete” 💥
〽️𝕊𝕟𝕒𝕔𝕜〽️
🌰 Cashew Nuts coated with sugar… The chef can coat it Light, fragrant, salty, sweet, delicious beyond the level of a snack
〽️𝕎𝕖𝕝𝕔𝕠𝕞𝕖 𝔻𝕣𝕚𝕟𝕜〽️
🧋 Cinnamon Kombucha is rich, freshly fermented, served cold in a shot glass
〽️𝔸𝕞𝕦𝕤𝕖 𝔹𝕠𝕦𝕔𝕙𝕖〽️ Give 3 bites, placed in a free-form container covered with special paper, and the chef will come to light the fire to open the plate at the table, which is WOW 🤩 and tell everything about this menu The chef also recommends how to eat it to enjoy it, in order from
🦀 “Khao Tang Nam Prik Kai Pu”
🦐 “Khao Tang Nam Prik Mun Kung”
🍁 “Miang Kham Som O” The highlight is the Miang Kham sauce made from coconut sugar, roasted coconut, and coconut milk. It is a Miang Kham that is not very spicy, but has a soft, well-rounded, and original taste.
〽️𝕊𝕥𝕒𝕣𝕥𝕖𝕣〽️
🪸 “Spicy Scallop Salad” The scallop meat is thick, fresh, and large from Hokkaido, served on a scallop shell with herbs such as lemongrass, shallots, and shredded lime leaves. The chef seared the scallop meat just right, turning it brown. It tastes sweet, fragrant, but not burnt. When you take the first bite, the texture is bouncy and juicy. It should be eaten with passion fruit salad sauce that is shaped into yellow jelly sheets. Topped with premium caviar… so delicious 🤗
〽️𝕊𝕠𝕦𝕡〽️
🥣 “Salmon Fufu Soybean Paste Soup” The soup is made from white soybean paste boiled with thick coconut milk, mixed with herbs and simmered until fragrant with galangal, onions, lemongrass, kaffir lime leaves, seasoned with fish sauce, lime, and tamarind. The soup smells similar to Fufu Soybean Paste Soup, but the taste and texture are more like Tom Kha. Served with crispy fluffy salmon (similar to crispy catfish) that is not greasy at all. Topped with salmon roe. The base is diced young coconut shoots, adding a more complex texture while chewing.
〽️ℙ𝕒𝕝𝕒𝕥𝕖 ℂ𝕝𝕖𝕒𝕟𝕤𝕖𝕣〽️
🍧 “Melon Granita” with coarse fruit ice flakes Topped with candied lime peel, lightly sweet for a mild palate cleanser, not sour, not too spicy
〽️𝕄𝕒𝕚𝕟 ℂ𝕠𝕦𝕣𝕤𝕖〽️
🥩“Stir-fried beef with curry paste” served in a wooden box, Asian Twist + Smoking Technique Presentation, with a banana leaf as the base. This menu, the chef uses thick Australian Tenderloin, sous vide to make it even more tender, followed by grilling to perfection. Topped with stir-fried curry paste, stir-fried with onions, the aroma and flavor of galangal, lemongrass, kaffir lime leaves, shallots, turmeric, pepper and shrimp paste, with a spicy flavor. Add smoothness of texture and flavor of curry paste with shredded salted egg yolk, salty, creamy and fine.
🍚 “Khao Yam” Southern recipe “The chef intentionally chooses healthy rice by using 3 types of rice: riceberry, brown rice and crab fat rice. Served with various southern ingredients, roasted coconut, ground dried shrimp, pounded dried shrimp, shredded betel leaves, shredded kaffir lime leaves, shredded dahlia flowers, shredded wing beans, shredded long beans, shredded mango and shredded pomelo. When eating, squeeze fresh lime juice and pour on the herbal budu sauce. Mix everything together and eat with stir-fried beef. This dish is considered to have a complete flavor.
🥒 🥒 “Pickled Vegetables” Yes, it is a delicious pickled vegetable. Crispy pickled vegetables, sweet, sour, salty, serve as a side dish to break the spiciness of the curry paste, cut the greasiness, cut the smell of meat. And act as Palate Cleanser. The chef is meticulous in pickling it himself from 2-48 hrs, depending on the type of vegetable. The taste is like pickled vegetables. It's more than just pickled vegetables.
〽️𝔻𝕖𝕤𝕤𝕖𝕣𝕥〽️
🍌 Banana fritters, crispy on the outside (I personally want it crispier). The bananas are very delicious. The chef selects bananas that are ripe enough, fragrant, soft, and melt in your mouth. Dip with vanilla sauce mixed with honey. Eat with fresh coconut milk ice cream. Topped with roasted almonds, roughly crushed, served cold in a roasted coconut
🧑🍳 Chef’s Table
@ Flourish 🍁
by Chef ℂ𝕙𝕒𝕥𝕤𝕠𝕣𝕟 ℙ𝕣𝕒𝕥𝕠𝕠𝕞𝕞𝕒 It's a private dinner. You can start from 2-10 people (please book at least 1 day in advance)
〽️ 𝟝-ℂ𝕠𝕦𝕣𝕤𝕖 𝕄𝕖𝕟𝕦 〽️
3,600 ++
6,000 ++ (Wine Pairing) #finedining #secret location