Determined to make the travel restriction a little more bearable, The Sukhothai Shanghai is delighted to welcome Chef Rosarin Sriprathum on her third visit to URBAN Café. Until November 30, Chef Rosarin will be busy stomping up an appealing collection of 15 modern Thai regional dishes to titillate your taste buds.
Thai cuisine is known for its balanced aromas and flavors – spicy, sour, salty and sweet – and every bite will bring you fond memories of Thailand. Chef Rosarin takes you on a journey to blend traditional Thai flavors and cooking techniques with locally sourced ingredients while transforming them into creative and exquisite dishes.
Rosarin is the Chef de Cuisine from Celadon, a Thai restaurant in The Sukhothai Bangkok recommended by the MICHELIN Guide. She has been cooking Thai cuisine for more than 20 years and is renowned for interpreting traditional recipes ingeniously with novel cooking techniques.
In addition to the classic repertoire of Thai dishes, such as green papaya salad and sticky mango rice, Chef Rosarin will present a myriad of recipes that reflect Thailand's local characteristics, and royal and cultural background.
An entrée selection is the crispy deep-fried golden bags, which originated from the reign of King Rama V. Influenced by the Chinese deep-fried cooking method, this recipe uses seafood as the main ingredient and mango-based dipping sauce for a refreshing taste.
A foamy and mild Thai herbs sauce is combined with the plump, fresh oysters to bring out a surprising full-bodied flavor and texture.
For a truly authentic experience, try the deliciously grilled lobster. Southern Thai style yellow curry is cooked with fresh paprika, dried chilli, a variety of spices and shrimp paste, and then finished off with a squeeze of lemon juice for a dash of new flavor.
The baked snow fish is prepared Isaan, the Northeast Thailand way. The fish is marinated with fish sauce and then grilled to perfection, and the sauce is made by blending dried chillies, shallots, lemongrass and other spices to create a robust flavor.
Influenced by the Sinhalese people who migrated to Thailand from Sri Lanka in the 18th century, meat is the best match for Thai red curry. Hard to resist is the beef cheek prepared French sous vide style – cooked until tender and juicy.
Opt for Chef Rin's new creation of bean puff longan, longan honey and coconut foam or the sweet coconut milk sticky rice, mango and mango sorbet to end a hearty meal.
Chef Rosarin will also design a new menu for URBAN Café, so there are even more delights to come.
Dishes are served in sharing plates, for a communal dining experience. In addition to the la carte menu, a six course chef’s tasting menu is available by reservation only at RMB598 net per person, minimum six persons.
URBAN Café is located on Level 1, The Sukhothai Shanghai, 380 Weihai Lu, by Shimenyi Lu 威海路380号1层, 近石门一路. For more information, please visit sukhothai.com/shanghai/en
[All images courtesy of URBAN Café]
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