We normally show our fans how to prepare and cook Thai cuisine, but in this special segment, we review the cuisine at the Saffron and interview some of the key people in charge of the food at the Banyan Tree.
Our host sits down with the Director of Banyan Tree Cuisine, David Attamana, and Head Chef at The Saffron, Chef Renu Homsombat, to try several delicious dinner entrees. With a spectacular view of Bangkok’s skyline, the Saffron cracker is served as an appetizer with three different flavors of paste; Nam Prik Noom, Kaow Trung and Nam Prik Ong.
Then the salad is brought out, a salmon salad with Thai herbs, shallots and pamelo. This is a balanced combination of spicy, sweet and sour. Green Curry or Gang Kiew Waan Gai is then served with a side of crispy sea bass, which is a combination designed for the curry to compliment the sea bass’ flavor.
Finally, pad Thai, one of Thailand’s most popular dishes is served. It is a crunchy mix with mango inside and complimented with a banana blossom salad; similar to the traditional way of serving Pad Thai with raw banana blossom.
Our words don’t do the food justice – you have to eat there to see what we mean when we describe the flavors. As a good alternative, watch the latest episode of Thai-Licious below: