Hua Hin Chef’s Table Ep. 5

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When the advertisement said that the 5th Episode of the Hua Hin Chef’s Table was to be called Journey Cuisine based on flavours from the Middle East, Western and South East Asia, it was one dinner event not to be missed. This sold out event was by Chef Ken Kantapat Agechaosuan at S. Ken’s Bistro in Khao Tao. Upon meeting Ken, I knew that this night of food was going to be great. Ken has travelled and worked all over the world; from the UK to Oman or Penang in Malaysia, hence the Journey title is spot on for the night. This was his way of explaining his journey; with food.

Seared Japanese Scallop
Seared Japanese Scallop

To get everyone in the mood, a fruit cocktail was served along with a canapé of compressed yellow watermelon with a smoked duck topping. A balsamic gel and an orange and saffron sauce moistened the delightful morsel. Then the dinner was off and running.

The first course arrived promptly with flavours representing Japan and South East Asia. A perfectly seared Japanese scallop sat on a bed of wakame, which is an edible seaweed. The broth was flavoured with lemongrass & coconut and topped with red caviar. In Japan, red caviar, aka salmon caviar, is known as ikura. The Perlino Prosecco DOC Extra Dry from Piemonte in Italy complimented this dish perfectly.

Salmon Confit with Moroccan Couscous
Salmon Confit with Moroccan Couscous

Middle Eastern flavours were highlighted in the second course with a generous slice of Confit Salmon placed atop Moroccan Couscous; a tangy lemon & dill dressing covered the salmon, which was served with roasted vegetables, raisin & almonds. The wine paired with this dish was a Les Pins D’Aubane Rosé, from the pretty village of Bourgueil, in the Loire Valley in France.

A Strawberry & basil sorbet was the third course and acted as a refreshing palate cleanser.

Grilled Australian Lamb Tenderloin
Grilled Australian Lamb Tenderloin

The S. Ken's staff started pouring a wine from the Central Valley region of Chile, Paso Del Sol Cabernet Sauvignon, in anticipation for the fourth course; Grilled Australian Lamb Tenderloin with a Potato and Truffle Croquette, Honey and Yuzu Glazed Baby Carrots, Asparagus and a Shiraz Jus.

Last course was the brightly coloured plate of sweet delights with a Coconut Flan with Mango & Passionfruit Curd, Coconut Crumble and Pando Sponge.

To end the night on a high, this was served with a glass of Spelt La Valentina Trebbiano d'Abruzzo from Italy.

Chef Ken meticulously plating
Chef Ken meticulously plating
Green Curry @ Anantara Hua Hin Resort
Coconut Flan w/- Mango & Passionfruit Curd
One of the special things for me about this Chef’s table at S. Ken's Bistro was that I was permitted in the kitchen to watch Ken and his team prepare and deliver five courses of finely tuned and elegantly presented food. You can see that Ken has worked in international kitchens where standards of presentation had to be met.

Also, a special mention must be made of the Maître d', who expertly steered the4 ship all night, along with the service staff. The restaurant doesn’t normally have this many floor staff, however it was well organised, prompt and friendly.

As always, I have written this blog based on my own opinions and experience with this type of food and I was thrilled to be an invited guest.

Hua Hin is already well known for having many top quality restaurants serving both International and Thai food; the style of food more synonymous with cosmopolitan cities like Bangkok. Hua Hin Chef’s Table is an innovative and exciting new concept for Hua Hin. It's about a group of seven talented chefs from seven of Hua Hin's finest restaurants and hotels, each presenting their dynamic food from their own carefully constructed menu; highlighting both local ingredients and international techniques.

Look out for the next Hua Hin Chef’s Table event by following their Facebook page.

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