Sands Lifestyle presented a four-hands gastronomic Thai cuisine experience from April 11 to 13 at Michelin Selected restaurant The Mews at The Londoner Macao in collaboration with Bangkok’s fine-dining restaurant Khaan, according to a recent Sands Resorts Macao statement.
Part of its Sands Celebrity Chef series, the event featured The Mews chef Nongnuch ‘Nuch’ Sae-eiw and Khaan’s executive chef and owner Sujira ‘Aom’ Pongmorn. VIP guests from across Asia were treated to nine-course gourmet dinners from the combined talents of the chefs, the statement noted.
The statement said that both chefs are originally from Bangkok and each has worked in senior roles at Michelin starred restaurants. They also share a similar culinary philosophy of “re-imagining traditional Thai dishes, and a passion for taking diners on a memorable and curated journey of authentic Thai flavours”.
During the recent event, both chefs took turns presenting a signature dish. Chef Nuch began with the Mieng Kham Lobster, and RAY-RAI Pao Hue, a royal snack featuring a rice flour dumpling crafted into the shape of a bird’s nest that cradled grilled abalone adorned with caviar.
Chef Aom, Thailand’s first winner of the Michelin Guide Young Chef Award, presented one of her most famous dishes, the Sticky rice wrapped in banana leaves with paddy crab dip. The chefs also created dishes together, including the showstopping Crispy Japanese amadai fish fillet with ant eggs and young mangosteen.
Zhou Xiaoyan, celebrity master chef of two-Michelin starred The Huaiyang Garden and ‘Godfather’ of Huaiyang cuisine, is the next to visit for the series.
More information on The Mews can be found on https://www.londonermacao.com/macau-restaurants/the-mews.html
This undated handout photo recently provided by Sands Resorts Macao shows chef Nongnuch ‘Nuch’ Sae-eiw (right) of The Mews and Khaan’s executive chef-cum-owner Sujira ‘Aom’ Pongmorn posing.
