Anyone who’s explored the bustling backstreets of Bangkok will know the chaos of street vendors touting bowls of steaming khao gaeng, flame-licked meat on sticks, and weathered hands shredding papaya destined for spicy som tam salad. Sensory explosions like these are difficult to re-live on home turf, even for just a moment.
Yet Kiin, which means “eat” in Thai, does exactly that. Traditional Thai is the inspiration, but executive chef Ben Bertei applies an inventive, modern touch. Bite-sized prawn and lychee pop sticks arrive dusted with chilli sugar-salt, a savoury heart-starter in lollipop form. It’s unapologetically fun, as is the red curry cheeseburger, an oozing slider of provolone, “ketsup” and fried onion.
Bu hikaye Gourmet Traveller dergisinin March 2024 sayısından alınmıştır.
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Bu hikaye Gourmet Traveller dergisinin March 2024 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
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HEATHCOTE BOUND
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
