I WAS A CASUAL LOVER of Thai fine cuisine before I first stepped into Chedi. After, I left a changed man.
Before Chedi, I thought of Thai fine cuisine to be more upscale versions of widely available – and widely known – dishes, akin to what The Coconut Club does for Nasi Lemak. But I was wrong. Chedi does justice to the wide array of Thai food – from the familiar to the more obscure – and presents it with charm and guile. Each course has its story, and hails from various corners of the Thai diaspora.
As a history buff, I loved the décor. The walls are adorned with murals depicting Thai folktales, which are worth closer inspection. But for me as a food writer, Chedi is everything I love about my job –great food, compelling stories, culturally rich ambience and impeccable service.
Chedi’s tasting menu (S$148++) is a nine- or 10-course culinary adventure helmed by Chefs K-Jin Lim and Miller Mai, informed by their own journeys in Thailand, from the streets of Chiang Rai to the fishing villages of southern Thailand.
Denne historien er fra Issue 190-utgaven av August Man SG.
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Denne historien er fra Issue 190-utgaven av August Man SG.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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