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editors scoop

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contents

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main dish

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NAKARA JARDIN

Under a parasol of leafy canopies, amidst a tropical

homage to a French garden overlooking the meandering

Ping, Nakara Jardin is an oasis of gentility and nostalgia

with afternoon teas and a sumptuous menu.

Walk into the cool interior, breathe in the fresh and

mouth-watering aromas of freshly baked goodies and

meet the man behind it all, Chef Thanapol Asawangkul.

I studied industrial engineering and when I gradu-

ated I returned to my familys printing press to join the

family business, the young chef says, explaining how he

got where he is today. After two years, I knew. I had

always loved the kitchen; I played in it in my childhood

and when I worked in one during university, I used to go

and chat to the chefs. I realised that its charm was in the

abundance of creativity and innovation. The kitchen is

limited only by imagination.

Once the decision was made I joined Dusits Cordon

Bleu course where we learnt about raw ingredients, some

of which arent even commonly known here in Thailand.

Then I returned to Chiang Mai and opened this place on

my uncles property, adjacent to his colonial styled Ping

Nakara hotel. Our star attraction is the Ping.

I think I am actually lucky to have studied industrial

engineering! he laughs. I know the value of raw ingredients

and quality control. When I come to work every day, I feel

like I am going on holiday. Just opening the door in the

morning makes me happy, because I love what I do.

C h e f T h a n a p o l A s a w a n g k u l ,

New Possibilities

Nakara Jardin

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chefs secret

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NAKARA JARDIN

Under a parasol of leafy canopies, amidst a tropical

homage to a French garden overlooking the meandering

Ping, Nakara Jardin is an oasis of gentility and nostalgia

with afternoon teas and a sumptuous menu.

Walk into the cool interior, breathe in the fresh and

mouth-watering aromas of freshly baked goodies and

meet the man behind it all, Chef Thanapol Asawangkul.

I studied industrial engineering and when I gradu-

ated I returned to my familys printing press to join the

family business, the young chef says, explaining how he

got where he is today. After two years, I knew. I had

always loved the kitchen; I played in it in my childhood

and when I worked in one during university, I used to go

and chat to the chefs. I realised that its charm was in the

abundance of creativity and innovation. The kitchen is

limited only by imagination.

Once the decision was made I joined Dusits Cordon

Bleu course where we learnt about raw ingredients, some

of which arent even commonly known here in Thailand.

Then I returned to Chiang Mai and opened this place on

my uncles property, adjacent to his colonial styled Ping

Nakara hotel. Our star attraction is the Ping.

I think I am actually lucky to have studied industrial

engineering! he laughs. I know the value of raw ingredients

and quality control. When I come to work every day, I feel

like I am going on holiday. Just opening the door in the

morning makes me happy, because I love what I do.

C h e f T h a n a p o l A s a w a n g k u l ,

New Possibilities

Nakara Jardin

Chocolate Fondant and Ice Cream

Spaghetti with Tiger Prawns and Provencal Tomato Sauce

chefs secret

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MIX RESTAURANT & BAR

Nimmanhaemin Soi 1 Tel: 053-216-878

Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)

Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)

Ingredients: Duck eggs 5 Undiluted coconut milk 2 cups Palm sugar 1 cup Pounded chestnuts 2 cups Fried shallots oil 5 tbsp Fried crispy shallots cup Pandanas leaves 5 Flour 2 tbsp Jasmine flowers Fragrant candles used for smoking sweetmeats

Method: 1. Fry the shallots in oil until brown and crispy (dont allow to burn) and separate the oil while drying out the shallots. 2. Clean pandanus leaves. Beat or use hands to squeeze duck eggs in with palm sugar and pandanus leaves until eggs are fluffy. 3. Filter through thin cloth or sieve. 4. Add undiluted coconut milk, stir. 5. Add flour to pounded chestnuts add to egg and pandanas mix. 6. Put the bowl into a steamer until mixture is thick. 7. Remove from bowl and put onto tray. Bake in oven at 180 degrees for 70 minutes. 8. When cooked, cool down and sprinkle with fried shallots. 9. Decorate as you wish with coconut ice cream, cookies or jasmine.

Thai desserts can put the sweet in the tooth! This popular mung bean Thai custardcan be made with many ingredients, including eggs or taro which help balance flavours. At Mix Restaurant & Bar, they have innovated this timeless classic by using chestnuts. Eaten with a refreshing scoop of ice cream and enhanced by the fragrance of scented candles used for smoking sweetmeats, this is a must try.

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sugar rush

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MIX RESTAURANT & BAR

Nimmanhaemin Soi 1 Tel: 053-216-878

Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)

Mung Bean Thai Custard Dessert Recipe (Kanom Mor Gaeng)

Ingredients: Duck eggs 5 Undiluted coconut milk 2 cups Palm sugar 1 cup Pounded chestnuts 2 cups Fried shallots oil 5 tbsp Fried crispy shallots cup Pandanas leaves 5 Flour 2 tbsp Jasmine flowers Fragrant candles used for smoking sweetmeats

Method: 1. Fry the shallots in oil until brown and crispy (dont allow to burn) and separate the oil while drying out the shallots. 2. Clean pandanus leaves. Beat or use hands to squeeze duck eggs in with palm sugar and pandanus leaves until eggs are fluffy. 3. Filter through thin cloth or sieve. 4. Add undiluted coconut milk, stir. 5. Add flour to pounded chestnuts add to egg and pandanas mix. 6. Put the bowl into a steamer until mixture is thick. 7. Remove from bowl and put onto tray. Bake in oven at 180 degrees for 70 minutes. 8. When cooked, cool down and sprinkle with fried shallots. 9. Decorate as you wish with coconut ice cream, cookies or jasmine.

Thai desserts can put the sweet in the tooth! This popular mung bean Thai custardcan be made with many ingredients, including eggs or taro which help balance flavours. At Mix Restaurant & Bar, they have innovated this timeless classic by using chestnuts. Eaten with a refreshing scoop of ice cream and enhanced by the fragrance of scented candles used for smoking sweetmeats, this is a must try.

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sugar rush

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drink me

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drink me

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2020

eat well

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Simple to make, healthy and with a long history of tradition,

it is odd that this dish is so hard to find these days. Give this easy

recipe a go and wow your friends and family with your knowledge

of Royal Thai cuisine at your next cocktail party great finger food.

This recipe is brought to you by Chef Black of Blackitch Artisan

Kitchen, an expert on Japanese cuisine who serves up lunches

and dinners and mans a Chefs Table that is the current rave

about town.

Ingredients (serves 2) Oranges (or any kind of sour fruits) 2 Garlic cloves 4 Minced pork 200 g. Palm sugar 1 cup Fish sauce 2 tbsp. Coarsely ground roasted peanut cup Vegetable oil, coriander, red pepper

** Ma Hor paste or the mixture of pork-peanut mixture may be

familiar to you if you have tasted Sakoo Sai Moo or Khao Kriab

Pak Mor.

Method: Fry up the pounded garlic in oil until fragrant, then add minced pork. Start off the seasoning with palm sugar. Fry until the meats are done. Adjust seasoning with fish sauce and palm sugar as needed. The flavour should be sweet and a bit salty. Once the seasoning is correct, add the peanuts and continue to fry the mixture until it becomes thick and sticky. Right before serving, form the pork mixture into small balls and place each one on top of an orange slice or any kind of sour fruits; pineapple, kiwi, or pomelo. Top each bite with one coriander leaf and a couple of red pepper slivers. Serve immediately.

eat well

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mouthwatering palette

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mouthwatering palette

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mouthwatering palette

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mouthwatering palette

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mouthwatering palette

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kitchen cultures

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kitchen cultures

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Mae Rim-Samoeng Road, T. Rimtai, A. Mae Rim Tel. 081-257-7950 Opens daily 9am - 8pm

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.... Some foods evoke memories and a deep sense of

nostalgia. Some recipes are treasured family heirlooms. Some tastes are never forgotten.

A bit out of town, set in the luscious Mae Rim Lagoon Hotel, sits a restaurant which understands and honours the legacy of food.

Grandma's Kitchen serves up ye olde Thai cuisine, many of which are hard to find these days. Since grandma's Yai death, her family has continued her tradition and now caters to a large clientele who appreciate the ancestral flavours and tastes of Thai cusine. Many of the raw ingredients are grown on-site so that classic dishes such as yam taway, ma hor (galloping horse) and sangwa savoury shrimp never leave the menu.

The restaurant's star dish is the classic northern curry with pak kood (a kind of vegetable fern indigenous to Thailand). Because tumeric is added to the curry, it helps dissolve the at-times gluttonous nature of the fern as well as adding a yellow tint to the curry. Pak kood is known for only growing on healthy soil, not where there are chemical residues. It has been cooked for centuries in a variety of ways such as the Mae Hong Son spicy pak kood salad dish with sesame oil and ground nuts or in Petchburi where it is boiled and used to reduce body temperatures when fever sets in. This fern is also known for improving eyesight and reducing high blood pressure and cholesterol.

The restaurant also has another popular outlet which is the Baa Baa Black Caf? with its Bake & Bakery concept, offering aromatic fresh breads as well as many other delicious goodies daily. Stop in for a cup of coffee, a fruit juice and a delicious pastryor two.

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food trails

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food trails

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food trails

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food trails

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kitchen fi x

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kitchen fi x

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Eventually Chef Jesus enrolled in Spain's largest hotel

and restaurant academy, Paradores, and intensively

trained in all facets of running a restaurant as well as in

culinary skills and food knowledge.

With four years of hard training under his belt, he

returned to the large restaurant in his hometown where he

was promptly promoted from waiter to one of the main

chefs. Eventually he was head hunted and worked in

many Spanish restaurants throughout the country, under

many world-famous chefs, and during a time when Spanish

cuisine was becoming more and more famous worldwide.

It was while he was working at a busy restaurant in

Barcelona that he was summoned for an interview by

seven Star Michelin Chef Martin Berasategue and the next

thing he knew he was sent off to work in Berasategue's

Shanghai restaurant. Arriving in China and having no

knowledge of China or Chinese food, Jesus dived into the

challenge. "I had to learn English first!" he explained of his

arrival in the east, "then Chinese, then of course I began to

learn about Chinese cooking."

While the restaurant he worked in was a Spanish restaurant,

Chef Jesus did learn a lot in China. "Making potato tortillas with a

wok is much quicker and uses less oil than the traditional way, so

that was interesting," he said. In all Chef Jesus spent four years in

China, eventually branching out to open and run five restaurants

at one time. It was during his years in Shanghai when he met Chef

Kike, whom many of our readers may remember from the late Mi

Casa and Su Casa, who eventually asked whether he would be

interested in a change of pace in Chiang Mai.

Chef Jesus's curious and adventurous nature prevailed and

three months ago he landed in Chiang Mai for the first time,

walked into El Patio's kitchen, and was told that he had a week to

prepare for the owners' wedding banquet or hundreds of guests.

No problem.

La Bistro, Caf de Stagliaires

EL PATIO

5pm-1am

Facebook: El Patio Chiang Mai

Chef Jesus's eyes light up when he talks about

food. "I was never a good student," said chef Jesus L.

Mollinedo, with a shrug, "so at 14, I left school to join my

parent's restaurant in our home town of Segovia in

central Spain. We cooked with a 200 year old oven,

baking entire lambs, and served up very traditional and

delicious Spanish food. By 16, I had left to work at a very

large and famous restaurant in

our townas a waiter."

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special scoop

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special scoop

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bits and bites

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meet and eat

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meet and eat

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meet and eat

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map

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map

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