NZ Sommelier Awards Dinner with Chef Lek of Saan Restaurant
BANGKOK 1980 – WITH SAAN RESTAURANT W&F CELEBRATION – 11TH SEPTEMBER 2016 Yum Talay – Coconut poached squids and prawns with white wood ear mushroom, celery, pickled red onion, Thai chilli paste dressingwith Clos Marguerite Sauvignon Blanc 2015 Chef Lek from Saan Restaurant Khanom Jeen – Thai rice vermicelli, smoked fish, fermented red chilli paste, Thai herbs basketPasquale Gewurztraminer 2012 Sok Lek – Thai style spicy beef tartare, watercress, pickled garlic, served with taro chipsWith Elephant Hill Le Phant Rouge 2014 Moo Aob – Roast cured pork belly, Asian greens, served with honey soy sauce Massaman Gae – Classic Thai Massaman curry with Pigeon Bay lamb legs, red kumara, roasted broad beans, toast honey cinnamon, crispy shallotsMisha's Vineyard The High Note Pinot Noir 2010 Yum Thawai – Master stock poached chicken, daikon, green papaya, carrot, celery, long red sweet chilli, Thai herbs, with Thai sesame dressingKumeu River Pinot Gris 2013 Bangkok 1980 – Smoked Thai shortbread, young coconut meat, freeze dried lychee, salted coconut caramel, jasmine creamPegasus Bay Late Picked Riesling 2014.
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