อ่านบทความภาษาไทยคลิกที่นี่
If you haven’t been, then this is a wonderful fairly-new resort you must check out. Set on a quiet and picturesque bend of the river, this elegant resort draws you in with its grand architect and minimalist yet culturally-rich design.
Now, with the launch of its Weekend Brunch Set, you also have a reason to go. The dining room boasts a ‘crossroads’ concept, drawing from culinary traditions, flavour profiles and raw ingredients from Sipsongpanna, Laos, Yunnan and Burma, retelling their stories with a modern delivery.
There are two ten-course brunch offerings, so let’s start with the River & Earth, an homage to organic produce on land and in water. The feast kicks off with the fern salad and succulently fresh river prawns which is followed by the grilled river fish fillet freshly caught in Mae Jo and flavoured with a basil sauce. The next dish jumps east to Vietnam, the bun thit nurong, is a fun little noodle appetiser served with an aromatic soup and tender pork farmed in Sukothai. We then jump across the pond to India with the chaat chicken, a fried chicken marinated to the max with Indian spices, before heading east again to Japan with the miso and onsen tornago egg, a fascinating dish of fresh fish from Chiang Dao topped with an organic sous vide egg, served with miso and Shan fermented beans sauce. Its then time for the spicy masala omelette followed by a Chinese roasted duck in hoisin sauce and Royal Project kimchi. End the meal with a take on the classic French toast and the delicate balance of flavours that is the mixed pounded unripe rice with coconut ice-cream.
The second ten-course brunch will delight vegetarians, as it is all about the green…and purple and red. This kaleidoscopic parade of dishes is a fun and delicious showcase of organic produce. Start with the organic mixed greens and seasonal fresh fruits before digging into the tofu salad topped with long beans and sesame sauce. The stir-fried avocado Northern curry was our favourite in season dish and is Thailand’s own version of the guacamole. The chaat mushroom uses eringi mushrooms tossed in a blend of Indian and Thai spices. The spicy sweet leaf curry with glass noodles is next and adds a bit of a sizzle to the meal before your palate is soothed by the Vietnamese noodle soup, a classical dish. We head to Japan next with the sakura, a rolled rice bite served with kimchi. The meal ends on a sweet note with the Thai melon mousse with roti and the granola yogurt parfait which is a medley of longan, nuts, raisins, yoghurt, granola and seasonal fruits.
This is a menu unlike any we have ever tried and is a testament to the bold skills of Resort Executive Chef Somyot Pokpong.
Weekend Brunch Set at Khu Khao Restaurant
1,200++ baht per set
157 Moo 6, T. Donkaew, A. Mae Rim, Chiang Mai
Open Saturday and Sunday: 11am – 3pm
Tel: 053 111 670-3
www.rayaheritage.com
