A Refined Thai Restaurant
The Londoner Macao has announced the opening of The Mews, a refined Thai restaurant led by Chef Nongnuch “Nuch” Sae-eiw. Diners can expect to be taken on an unforgettable journey across Thailand defined by authentic flavours and a respect for tradition, combined with modern techniques, exquisite plating and a passion for originality.
Chef Nuch has an uncompromising commitment to authenticity so all of the stellar dishes are made using ingredients predominately sourced from artisan and organic farms in Thailand, thus ensuring a true taste of Thailand in every bite.
Originally from Bangkok, Chef Nuch has worked for Michelin-star and award-winning restaurants in Thailand and this is the first time that she has had the freedom to create her own menus.
“After months of preparation, I am so excited for diners to come and experience The Mews. The dishes are in keeping with my philosophy of being true to my Thai heritage, while embracing my style which is imaginative and current with high attention to detail,” said Chef Nuch.
Tom Connolly, Senior Vice President of Food and Beverage Operations, Sands China Ltd., added, “The Mews is the latest addition to the outstanding selection of restaurants at The Londoner Macao and we believe that a restaurant offering Thai cuisine is a perfect complement to the other cuisines on offer. Chef Nuch and her team are presenting a refined menu that stays true to the flavours of Thailand, yet is also contemporary and innovative.”
Currently the restaurant serves two impressive tasting menus, the Seasonal Menu and the Signature Menu. Both epicurean encounters begin with Welcome Snacks, four boldly flavoured bursts of texture and colour, awakening the palate and preparing all the senses for the exciting adventure ahead.
The Signature Menu showcases Chef Nuch’s most ambitious and elevated creations. A perfect example is the striking Sunflower Chicken Tom Kha soup. Resting gently in this classic coconut soup is a succulent roll of chicken stuffed with glutinous rice and wild mushrooms and atop that pickled onion pearls, which add rich umami depth and complexity.
An elegant version of the quintessential red curry, a Thai cuisine favourite, is also on the menu. Grilled Snake River Farm Wagyu Beef with Red Curry Sauce and Chakram Leaves, has tender sliced Wagyu adorning a luscious red curry sauce. Further finishing enhancements include salty Chakram leaves and pops of fresh chili.
Bringing the meal to a fragrant conclusion is Purple Sweet Potato Dumpling Filled with Salted Egg Yolk served with Candle Smoked Coconut Broth with taro pudding. A finely balanced dessert that harmoniously combines bold and subtle flavours. The dish is finished tableside by smoking the broth using a tian op, also known as Thailand’s culinary candle, this unique u-shaped scenting agent has a long history in Thai cuisine and is associated mostly with royal cuisine desserts.
This extraordinary combination of genuine Thai cuisine with the attention-to-detail interiors will leave guests feeling transported to Siam as they discover The Mews. Located on Level 1, The Londoner Macao, The Mews is open Tuesday to Sunday from 6pm – 11pm (closed every Monday).
For more information and reservations, call +853 (0) 8118 – 8822 or email: firstname.lastname@example.org.
Source: The Londoner Macao.