(Clockwise from far left, top) Gai Yang Kati Sod, Burin showcasing some dishes close to his heart in the promotion, and Kaeng Massaman Nua. — Photos: M. AZHAR ARIF/The Star
THE vibrant colours of food prepared by guest chef Burin Pongchang did the job of tempting diners at Nook, Aloft Kuala Lumpur Sentral.
Burin, who works in Royal Orchid, Sheraton Hotel and Towers Bangkok, showcased some of the dishes close to his heart in the “Tantalisingly Thai” buffet.
The soft-spoken chef had an early exposure to all things culinary. “My mother owns a small eatery in Bangkok and I have been helping her out since young.
“I was inspired by her cooking and wanted to cook tasty dishes like her.
“The dishes featured here are those I grew up with and hope diners will enjoy them,” said Burin who honed his cooking skills in Western and Asian cuisines at various hotels. His over two decades’ experience in the industry showed in the dishes he created for the buffet menu.
Not to be missed are the Gai Yang Kati Sod (grilled coconut cream marinated chicken), Kaeng Massaman Nua (Massaman curry with beef), Pad Pak Nam Mun Hoy (stir-fried mixed vegetables with oyster sauce) and the phad thai (wok-fried rice noodles).
A complex marination of kaffir lime leaves, garlic, red onion, turmeric, sugar and oyster sauce yielded a deep flavour in the chicken which was grilled to perfection.
The Massaman curry is made creamy with coconut milk while the meat is slow-cooked with sugar, turmeric and fish sauce.
It was not too spicy, making it ideal for those who cannot take too much chillies.
The aromatic oyster sauce in the stir-fried mixed vegetables of broccoli, cauliflower and sliced carrots further elevated the simple dish.
The buffet menu will feature several dishes on a rotation basis.
Limited time offer:
Just RM5 per month.
