Siwilai City Club, Bangkok’s beach club on Central Embassy's Level 5, recently introduced Sala "Chef Waii" Sakdadej, whose restaurant Rasik Local Kitchen in Chiang Mai has a Bib Gourmand distinction, as its new chef partner.
In collaboration with Siwilai's head chef and team, he presents favourite Thai and international comfort food but with twists in a new all-day dining menu.
The menu is divided into three self-explanatory sections: Kub Lao(with drinks), Kub Kao(with rice) and Kub Wan(desserts).
From the drink-friendly section, Crispy Chiangmai fermented pork is served with Thai coriander pesto, a twist on nam prik noom. The savoury yet slightly sour pork goes great with the refreshing dip. Deep-fried cuttlefish gives something to really sink your teeth into without being rubbery. Honey pork jowl betel leaf is a twist on miang, giving a mix of juicy meat and herbs inside each wrap.
For the main course, Grilled Thai seabass offers firm and moist flesh and is paired with mushy yet zesty roasted eggplant chilli relish for a delicious contrast. Northern Hinlay lamb shoulder is a slight departure from the usual recipe with pork. Served with Yunnan-style pickles, the lamb shoulder is used instead in this thick curry, whose recipe originated in Myanmar. Don't turn your nose up at the lamb's unique aroma; it almost melts in your mouth and goes great with the melange of herbs used in the curry. For something savoury yet bouncy, try Grilled beef tongue with fleur de sel and Thai chimichurri.
Save room for a worthy dessert like Banana in syrup khao maoice cream. This three-in-one treat combines candied banana, rice grain ice cream and crispy Thai granola-like krayasatfor extra crunch.
On the other hand, Siwilai's world menu offers international dishes with local touches. Regency beef cheek stew comes with a touch of Thai brandy and is served with truffle polenta.
Roasted baby chicken uses organic chicken from Klong Phai Farm, which is marinated with Thai herbs for aroma, slow roasted until tender and served with spinach. Siwilai's beverage programme is created by Benny and Danny Sorum.
