Regional Thai Feasting Menu

Regional Thai Feasting Menu
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GBP £
61.00
/
Guest
/ Hour

№ of

Guest

's

es

№ of Hours

Min. Spend
£
610.00
Subtotal
£
610.00
Excluding Service Fee & VAT
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Get Quote & BookCHAT WITH THE EXPERT
Hometainer
Chef Dan
Chef Dan

✔️

Essex

✔️

Kent

✔️

London

✔️

Surrey

✔️

Sussex

Dan has cooked Thai cuisine professionally at some of London’s best Thai restaurants for nearly a decade, helping to achieve Michelin Bib Gourmands year after year. He has left the hustle and bustle of city restaurant life becoming a private chef based in Kent to raise his young family and to spread his love of Thai cuisine across London & the home counties. Dan has worked in professional kitchens since he was a teenager, washing dishes at first and then working his way up the ranks. His career has taken him across a range of kitchens and cuisines including British gastro pubs, Belgian bistros, Italian delis, vegetarian restaurants, and more. He fell in love with Thai cuisine when he began working at the Begging Bowl in Peckham. He spent two years training in the complexities and wonders of Thai food, becoming Junior Sous Chef at the end of the first year year. After moving on from the Begging Bowl, he became second in command and a crucial member of the team that bought about Farang in Highbury, where he spent seven years as Senior Sous Chef. Cooking funded him through a Bachelor’s degree in History and International Relations, and later a Master’s degree in Modern History. He holds a current Level 3 Food Hygiene certificate in Food Safety, Supervising, and Manufacturing.
Description
Nine course sharing menu of regional Thai dishes made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British meat, fish & vegetables as well as chef's home-grown herbs. Sharing menu (All dishes included in price, but can be customised to individual tastes and some dietary requirements. Some ingredients and dishes may change due to seasonal availability) ‘Miang kham kung’ One bite wrap of tiger prawns pounded with fresh turmeric & black pepper on a peanut, coconut & galangal palm sugar caramel with green mango, ginger & birds eye chili sat within an edible ‘cha plu’ leaf (Vo) ‘Neau swarn' Chilli 'heavenly' beef marinated in sweet soy & spices, flash fried & served with a smoky burnt chilli sriracha (Vo) 'Mee krob' Crispy noodles folded through a brown crab, yellow bean & mandarin dressing with hot smoked-butter-confit salmon, pickled garlic & Chinese chives (Vo) 'Gai tod’ Tempura free-range chicken marinated in buttermilk, garlic & spices, dressed in a scotch bonnet infused fish sauce glaze, accented with fresh herbs & lime (Vo) ‘Dtam som oo’ Pomelo & green mango salad with roasted cashews & fresh herbs dressed in a lime & chilli ‘nahm yum’ & topped with aromatic toasted rice (Vo) 'Nahm phrik nuhm muu krob' Northern Thai style relish of smoked chilli & fermented shrimp paste served with crispy pork belly, shrimp crackers, cucumber & fresh Thai herbs (Vo.) ‘Gaeng katti’ Spicy Southern Thai style turmeric & lemongrass coconut curry of monkfish with 'cha plu' leaves & wild ginger ‘kra chi’, finished with calamansi lime (Vo) Served with turmeric & roasted garlic butter roti bread & curry leaf salt & ‘khao hom mali’ Steamed jasmine rice ‘Itim’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg Available locations: Essex, Kent, London, Surrey, Sussex
Experience details

Experience duration:

2h 30min

Maximum number of Guests:

50

Minimum spend:

£
610

Lead time ahead of booking:

2 weeks

Set up time:

60-90 minutes

Packing up time:

30-45 minutes
Additional info

Included from the hometainer:

Chef will cook and serve the meal explaining each dish, it's provenance & cultural significance. Chef will leave the kitchen clean and tidy with dishwasher loaded. For larger groups additional servers may be required which can be discussed with chef via the chat facility. Costs start at £80 per server, depending on location.

I will need the host to provide

Crockery & cutlery (although some crockery can be provided by chef for smaller groups) A clean kitchen with available workspace, working hobs, oven, hot water washing up area and dish washer

Dietary & Allergies

Able to adapt menu to most dietary requirements and common food allergies

Operating hours

Available 24/7

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