1 Chef Sollahudin preparing a traditional Thai appetiser ‘Mieng Kham’ with toasted coconut shreds, ground nuts, shallots, small cubes of lime pieces wrapped in a bitter leaf for his ‘Tantalising Tastes of Thailand’ Ramadan dinner buffet.2 End your meal with a Red Ruby Water-chestnut dessert that is made with bits of brightly coloured sweetly starch wrapped water-chestnut pieces, combined sago and slivers of jack fruit for a delightful fragrant kick, then mixed with shaved ice and richly creamy santan.3 Unlike ordinary Kapitan Curry, this one has a surprisingly light sauce and is one of the chef’s favourites.4 A delicious array of refreshing Thai salad or kerabu as appetiser.Photos: KELLY TEY
THE Imperial Chakri Palace has deliciously set up a collision of Malaysian and Thai flavours for its Ramadan buffet scene this year.
The “Tantalising Tastes of Thailand” dinner Ramadan buffet has a combination of light, appetising Thai dishes that complement the heavier flavours of well-loved traditional Malay curries of old.
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