This is from one of my favourite restaurants, The Thai House in Cardiff. There are absolutely no cooking skills involved whatsoever, it's all about the ingredients.
The dish is called Miang Kam and is basically a do-it-yourself snack from Thailand that involves making parcels by wrapping a combination of the the raw ingredients you see in the photo - which includes chilli, lime, tiny shrimp, nuts, red onion, coconut and a sticky sauce that tastes of a combination of soy and honey (or possibly maple syrup) - in 'Cha pu' leaves, or if you're stuck (as they were on this occasion) cabbage leaves.
I've never had this in any other Thai restaurant, though obviously I'm not claiming it's the only place that does it merely that I should get out more, but it's just about the most amazing combination of flavours you will ever taste.
You want proof? My mate Hazel, who used to work as a chef in The Dorchester, London back in the day was more impressed by this part of our meal, which was actually the appetizer, than either the starters or the mains.
That's not to damn the rest of the menu, but it's simply that this dish's simplicity makes the dizzying burst of flavours all the more surprising.
I'd really like to know if anyone else has had this in another restaurant in the UK.
I'd really like to know if anyone else has had this in another restaurant in the UK.
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