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Thailand's cuisine is remarkably famous and infamous at the same time.
Its character is legendary with men and women throughout the ages, shivering in sheer pleasure (and fear) whenever faced with this unparalleled fare.
Epicurean wonders from the Land of a Thousand Smiles are undoubtedly some of Asia's greatest cultural envoys. Thai cuisine's “tongue-singeing, lemongrass scent wafting and fish-sauce powered” allure has captivated the palates of millions in the East and is currently leaving many “red-faced” in the West, not with anger, but in gastronomic delight from its taste bud numbing and sweat pore busting goodness.
For a limited time only, Kopi Tiam at Swissôtel The Stamford will bring two culinary stalwarts of authentic Thai cuisine from the illustrious Bangkok landmark hotel - Swissôtel Nai Lert Park.
Guest Chefs Prinya Somkwarmkid and his assistant Nanthawan Thipraphan will bring the freshest and most ambrosial creations to fete local diners.
Chef Prinya is a passionate aficionado of his native land's indigenous and ingenious dishes and considers cooking for the Thai Royal family as the greatest joy of his career.
“For novices, Thai food is torturously hot and spicy. For the experienced, it is a beautiful symphony of aggressive yet balanced use of fresh flavours - hot (spicy), sour, sweet, salty, and bitter.
For foodies, this cuisine is as colourful as the Thai people themselves, varying from region to region, fanatically loyal to their roots and constantly moulded by history,” shared Chef Prinya.
Discerning connoisseurs will delight over a wide selection of perennial favourites such as Gai Bai Touey (Fried Chicken with Pandan Leaves); Goong Ham Pah (Shrimp Spring Rolls with Chilli Sauce); Yam Talay (Spicy Seafood Salad) and Tom Yam Goong (Lemongrass flavoured Seafood Broth with Shrimp, Straw Mushroom and Kaffir Lime Leaf).
All-time Thai classics including Gaeng Kiew Wahn Gai (Green Curry with Chicken and Eggplant; Panang Moo (Pork in Red Curry Sauce); Pla Thod Sam Rod (Fried Sea Bass with Spicy Sweet Sour Sauce); Pad Kee Mao Talay (Stir-fried Seafood with Hot Basil and Chilli); Gai Pad Med Mamuang Himmaphan (Fried Chicken with Cashew Nuts and Dried Chilli); Kao Pad Sapparod (Fried Rice with Pineapple, Dried Sausage, Pork, Chicken and Peas) and the ever-popular Phad Thai (Fried Rice Noodle with Shrimp, Bean Sprout and Chives) will also be served.
To complete the satisfying Thai epicurean adventure, a collection of cooling desserts will be available.
Savour the toothsome taste of Phak Thong and Mun Gaeng Buad (Pumpkin and Sweet Potato in Coconut Milk); Saku Piak Kao Pod (Sweet Sago and Corn with Coconut Milk Sauce); Look Tan Loi Kaew (Young Palm Seed in Syrup and Crushed Ice) and Tub Tim Grob (Water Chestnut Red Rubies in Syrup and Crushed Ice).
Kopi Tiam, this 22-year-old grand dame continues to attract diners with its winning formula - authentic local fare at genuine quality and value .
Undoubtedly the perfect haunt for locals and tourists alike to discover the tapestry of flavours that makes local fare distinctive and irresistible, Kopi Tiam allows you to savour the goodness of Singaporean hawker fare, served against a cosy, nostalgic backdrop that is at the same time, fully air-conditioned for comfort.
Spicing up the menu are unique Chef's specialities that promise an encounter with local fare beyond the run-of-the-mill. New additions like the Crispy Prawn Fritters, Braised Pork Hokkien Noodle with Chye Sim, Steamed Emperor Spring Chicken, Soup Sapi and Claypot Lamb Curry will entice with their succulence and rich aromas, whilst all-time favourites like the fiery Fish Head Curry , Laksa and Chicken Rice remain on the menu to delight those craving for Singapore's signature dishes.
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A common question asked in our offices is,
Where, at three-twenty in the morning an you stuff my face and thus perhaps avert a hangover?
And can a meal be had for under ten dollars?