Until January 2021 foodies will have the opportunity to delight in the regional ingredient-driven cuisine by Chef Prin of SAMBRUB SAMBRUB THAI, who will takeover the kitchen at Spice Market restaurant at Anantara Siam Bangkok with a menu inspired by Ancient Thai recipes.
Chef Prin Polsuk, co-owner of SAMBRUB SAMBRUB THAI opened the restaurant in Bang Rak with a mind to preserve traditional Thai cooking methods and techniques and pay homage to Thai cuisine’s forgotten produce and ingredients. Chef Prim reinterprets homestyle recipes in a seasonal menu of classic dishes which date back to the era of King Rama VI.
The ‘Rare Rainy Season Menu’ at the Spice Garden, integrates ingredients, particularly fruits and vegetables, and flowering plants which grow during Thailand’s summer rains along with spices and peppers which aid in the ‘warming’ of the body during the rainy seasons. Believe it or not, it can get a little chilly in Thailand and especially when not accustomed to cool weather.
The menu starts with Deep Fried Bean Curd Sheet with Spices. Papery in texture but with a mild kick of heat, this is the kind of snack best paired with a cool beer…and to be thoroughly enjoyed whenever it’s allowed to be served again.
Following that Chef Prin presents a “Miang Kam ” (one bite leaf wrap) inspired bite. The Prawn with Sala with Crunchy Rice which we found to be much more genteel in taste compared to the punchy gingery version you would find at the local market, smothered in sweet, spicy sticky sauce.
The Blue Swimmer Crab appetizer in presentation reflects one of Thailand’s ubiquitous crispy crepe street snacks, the “Khanom Buang“”, again very pleasant and subtle, giving the fresh crab meat it’s centre stage, but what completely bowled us all over was the Steam Curry Pomfret.
Chef Prin’s version of the “Hormok”, a type of ‘fish mousse’ which is flavoured with red curry and steamed in local leaves was absolutely stunning in execution and taste, so much that it converted my dining partner, from a previous hormok mediocre-liker to hormok lover, given it would be Chef Prin’s version or alike served.
The other unforgettable plate of the day was the Grilled Duck Breast Salad with Longkong and Thai Basil. Who would have thought longkong fruit could work so brilliantly with a smokey duck breast, along with the Thai basil which contributes to the fresh and zesty component in a 100 point dish.
Another fruit and protein combination which also surprised diners, was the Tiger Prawn Curry with Fresh Mangosteen. Gently spicy and tart, the warmth of this hot and sour soup can be felt all the way down from the chest down to the toes. It’s the kind of dish you want to eat in the cool open air staring out at nature.
The Steam Fish with Soy Sauce and Garlic feels as an unlikely SAMRUB SAMRUB THAI dish and more like a gift from the Chinese which Thai cuisine is also heavily influenced by and once again, inspires moments of shared meals on cooler rainy days.
When committing to dine here, it’s important for foodies to note that Chef Prin’s menu doesn’t appear to adopt the extremely robust and sometimes aggressive flavours of spice found in Thai cuisine looking to appease the masses but for those having an open mind for Thai cuisine and even more sophisticated palate, you’re going to want to follow Chef Prin and SAMRUB SAMRUB THAI into an exciting culinary future.
Spice Market at Anantara Siam Bangkok
Anantara Siam Bangkok 155 Ratchadamri Rd, Lumphini, Pathum Wan District, Bangkok 10330
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