Determined to make the travel restriction a little more bearable, Shanghai Sukhothai is delighted to welcome Chef Rosarin Sriprathum on his third visit to URBAN cafe. Until November 30, Chef Rosarin will be busy preparing an enticing collection of 15 modern Thai regional dishes to tantalize your taste buds.
Thai cuisine is known for its balanced aromas and flavors – spicy, sour, salty and sweet – and each bite will bring back fond memories of Thailand. Chef Rosarin takes you on a journey to blend traditional Thai flavors and cooking techniques with local ingredients while transforming them into creative and exquisite dishes.
Rosarin is the chef at Celadon, a Thai restaurant at Sukhothai Bangkok recommended by the MICHELIN Guide. She has been cooking Thai cuisine for over 20 years and is renowned for ingeniously interpreting traditional recipes with new culinary techniques.
In addition to the classic repertoire of Thai dishes, such as green papaya salad and mango sticky rice, Chef Rosarin will present a myriad of recipes that reflect Thailand’s local characteristics and its royal and cultural background.
A starter selection is the fried crispy golden sacks, which originate from the reign of King Rama V. Influenced by the Chinese fried cooking method, this recipe uses seafood as the main ingredient and a mango-based sauce for flavor. refreshing.
A frothy and sweet Thai herb sauce is combined with the fresh, plump oysters to bring out a surprising full-bodied flavor and texture.
For a truly authentic experience, try the deliciously grilled lobster. The South Thai-style yellow curry is cooked with fresh paprika, dried chili, a variety of spices and shrimp paste, then finished with a drizzle of lemon juice for a touch of new flavor.
Baked snowfish is prepared Isaan, in the style of northeastern Thailand. The fish is marinated in a fish sauce then grilled to perfection, and the sauce is made by mixing together dried chili peppers, shallots, lemongrass and other spices to create a robust flavor.
Influenced by the Sinhalese people who emigrated to Thailand from Sri Lanka in the 18th century, the meat goes best with Thai red curry. It’s hard to resist the sous vide French-style beef cheek – cooked until tender and juicy.
Opt for Chef Rin’s new creation based on longan soufflé with beans, longan honey and coconut foam or sticky rice with sweet coconut milk, mango and mango sorbet to finish a hearty meal.
Chef Rosarin will also be designing a new menu for URBAN Café, so there are even more delicacies to come.
The dishes are served on plates to share, for a common culinary experience. In addition to the à la carte menu, a chef’s six course tasting menu is available by reservation only at RMB 598 net per person, minimum six people.
URBAN cafe is located at level 1, The Sukhothai Shanghai, 380 Weihai Lu, by Shimenyi Lu 威海路 380 号 1 层, 近 石门 一路. For more information, please visit sukhothai.com/shanghai/en
[All images courtesy of URBAN Café]