Chiang Mai’s Signature Restaurant

Chiang Mai’s Signature Restaurant

Meliá Chiang Mai’s signature restaurant Mai Restaurant & Bar has unveiled a menu of innovative dishes created via a thoughtful cooking process designed to minimise food waste and reduce greenhouse emissions.

 

As part of the urban hotel’s 360° Cuisine concept, executive chef Suksant ‘Billy; Chutinthratip and Mai Restaurant & Bar’s Sous Chef Karn Phojun have crafted dishes, featuring produce from the urban hotel’s nearby organic farm, that use as much of every ingredient as possible. Leftovers are returned to the farm as compost and leftover cooking oil is sent to be recycled into biodiesel.

 

Chiang Mai’s Signature Restaurant
Get things going with Mai’s Signature Samplers Dish.

 

The menu’s recommended dish Mai’s Samplers (Bt390++) comprises tasting size portions of five different delicacies:

 

  • Crisp fried fluffy catfish and pomelo salad scented with rice field crab jus.
  • Vietnamese sausage and edible flowers salad roll with yellow chili puree.
  • Grilled green chili relish on crispy salmon skin.
  • Northern Thai-style pork sausage with grilled ginger and pickled cucumber.
  • Warm spicy tomato relish in golden-fried tortilla.

 

The thoughtful cooking process to reduce waste is summed up by the likes of another recommended dish Pappardelle Soi Neur (Bt350++). The dish is made up of fresh homemade pappardelle with creamy khao soi curry sauce and slices of seared Australian beef sirloin, served with homemade pickled vegetables and chili oil.

 

Chiang Mai’s Signature Restaurant
Pièce de résistance: Pla Salmon Nham Prik Oung.

 

“We make the pappardelle fresh on every order, the chilli paste is homemade and incorporates every part of each ingredient possible including chilli, shallot, garlic, galangal, coriander root and more. With the leftover fat trimmings from the Australian sirloin, we extract oil that we then use to make chilli oil,” said Chef Billy.

 

Underscored by baked seasonal vegetables from the hotel’s organic farm topped off with pomelo zest sour cream, microgreens and fresh herb crumbles, Phak Ob Samun Prai (Bt250++) is another menu highlight.

 

“For this dish we only use fresh vegetables we receive from our farm each day, and the pomelo zest sour cream is made from coconut milk and leftover pomelo zest from other dishes,” Chef Billy added.

 

Chiang Mai’s Signature Restaurant
Must try: Pappardelle Soi Neur.

 

These fascinating menu items start from Bt190++ and are available from 6pm – 10pm Wednesday to Sunday at Mai Restaurant & Bar.

 

For more information and reservations, call +66 (0) 5209 – 0603 or email: fb@meliachiangmai.com.

 

 

 

Source: Melia Chiang Mai.

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