I always avoided Tom Yum (or Tom Yam) whenever I was back in Malaysia for a visit because in my mind, eating Thai food in Malaysia was akin to ordering pizza in a Chinese restaurant. Apparently my assumption was wrong since Malaysian Tom Yum is quite different from the Thai variety. How, exactly? I wasn't sure; my Malaysian friends couldn’t explain » Read More
How to Make Thai Sakoo Sai Moo
October 22, 2015 by
Sakoo Sai Moo a.k.a. Savoury Tapioca Balls Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai. INGREDIENTS: 200 g Small sago 100 g Fresh coconut milk 100 g Water Filling - 300 g Meat, » Read More
Chiang Mai Travel Diary – Part 5
October 10, 2015 by
Day 4 and I’m acutely aware that time is running out for us to visit this region’s famous attractions. It’s Sunday and temperatures are expected to soar (I’m told they hit 45°C yesterday). Baby Noah is back to his normal, happy self but the beautiful hotel pool beckons along with the prospect of travelling far distances in the searing heat. I » Read More
Chiang Mai Travel Diary – Part 4
October 9, 2015 by
Day Three and baby Noah is chirpier now that he’s getting a good supply of fresh mango juice, but he’s still a little lethargic. We’re in this remote part of Southeast Asia and the elephant sanctuary, the famous Wat Phrathat Doi Suthep temple up in the hills and the long necked mountain tribes are all on my wish list but they all involve day trips » Read More
How to Make Thai Khao Kriab Pak Moh
October 2, 2015 by
Thai Khao Kriab Pak Moh aka Steamed Rice Skin Dumplings An elegant Thai royal delicacy made with rice flour batter and a chicken and prawn filling, Khao Kriab Pak Moh , taught by Chef Wassana at Shangri-La Chiang Mai. The folds in the dumpling are created by deftly lifting the steamed batter with a spatula and swirling it over the » Read More
Chiang Mai Travel Diary – Part 3
September 29, 2015 by
We have a busy schedule on our first morning in Chiang Mai. Breakfast at the Shangri-La Club Lounge is exquisite, with red curry beef and cooked-to-order Thai omelette as the highlights. Noah, still refusing drinks, is more interested in looking out the window at the swimming pool downstairs. We need to shop for ingredients for the » Read More
How to Make Chor Muang (Thai Royal Steamed Dumplings)
September 22, 2015 by
One of three rare Thai dishes traditionally served to the Thai royal family, Chor Muang is a steamed dumpling delicately formed into flowers using a pair of tweezers with serrated tips. The purple colour is obtained from the petals of what we call bunga telang in Malaysia; though you can achieve the same effect with food colouring. Chef Wassana is » Read More
Chiang Mai Travel Diary – Part 2
September 2, 2015 by
We land at Chiang Mai and the isolation of this city, 700 kms north of Bangkok, is immediately palpable as we take in the high mountains and vast green fields that surround the airport. Heading to our hotel, I manage to communicate with ease with Shangri-La Chiang Mai’s limousine driver, and my concerns about language barriers is alleviated. » Read More
How to Cook Thai Mushroom Salad (Laab Hed Fang)
August 20, 2015 by
A quick and easy salad using cooked local mushrooms and fresh herbs. Recipe and instructions by Chef Kamsin of Shangri-La Chiang Mai. INGREDIENTS: 500 g Straw mushrooms 80 g Shallots 20 g Ground rice 20 g Spring Onion 10 g Chilli flakes 80 g Galangal 10 g Kaffir lime leaves, chopped 3 tbs Fish sauce 50 g Lime juice 10 g Coriander, » Read More
Chiang Mai Travel Diary – Part 1
August 14, 2015 by
I have to admit I resisted travelling to Thailand for the longest time because I was annoyed at constantly being mistaken for a Thai cook back here in Sydney. (Yes, I know. Petty.) Over the last 12 months however, I had started to hear good things about Thailand from serious Malaysian foodies. I began to play with the idea of travelling to » Read More