Thai Festival at Mein Kun, Kempinski Hotel, Delhi

Written by- Nistha singh (Team Member)

One may not have been to Thailand, so the Kempinski Ambience Hotel in Delhi has brought the chef to our doorstep by hosing the Thai Food Festival at Mei Kun from 10th-19th July with Chef Kwanruean Saegistong from Siam Kempinski Bangkok to give the diners authentic taste of her homeland. With over 19 years of experience in promoting Thai Cuisine across the world, Chef Kwan is one of the most sought after Thai chef in the world.

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Thai cuisine has a startling diversity that is a gem to behold with different regions contributing to a cuisine that is infused with a multitude of flavours. Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. With Herbs and Spices being an essential part of Thai cooking, it is all about the juggling of disparate elements to create a harmonious finish.

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We were served a tasting menu of their signature offerings. We began with a refreshing Green Summer– made with cucumber, green apple and spirit along with Potato Crackers.

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The appetizers consisted of: – the classic Som Tom– raw papaya salad, Yam Som o– spicy pomelo salad and sweet but crisp broccolis. The flavours of the Pomelo Salad blew me away – mildly sweet, sour and salty garnished with onions and peas elevated the simple salad to many notches. This is a refreshingly light salad. Som tom is usually the first item to be offered to anyone sampling Thai food and is quite well loved. The shredded unripe papaya was crisp and had a nice flavour.

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Next came a bowl of steaming hot Tom Kha Pak, a clear spicy soup, flavoured with vegetables, coconut and thaichilipaste. The flavours were sharp, robust and multi-layered. This delicate flavourful soup is a fine introduction to Thai cuisine.

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For the main course, we tried GaengKiew Wan Phak, the classic green Thai curry- vegetables simmered in a green curry paste with coconut milk. The balance of flavours of the lemongrass and galangal along with other spices was good. I must say, after a taste of this with some Jasmine rice, I wanted to shut out all conversation and relish each and every bite on my plate.

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(GaengKiew Wan Phak)

Jasmine Steamed Rice (1)



 Broccoli Phad Prik Kratium


Broccoli PhadPrikKratium: – fresh broccoli stir fried with chili and garlic had a subtle taste.

PhakBoong Fai Daeng: -PhakBoong sometimes is called Morning Glory and faidaeng means a really hot fire. So your heat must be all the way up! Seasoned with yellow bean sauce, garlic and chilies, the salty-spicy-sour-and crunchiness of this is great as a side dish or all by itself.

Phak Boong Fai Daeng- Morning glory stir fried with yellow bean sauce, garlic and chilies (1)

Phad Thai Goong: – A very famous Thai street food liberal with egg is mildly sweet, spicy and tangy flat noodles. This dish will definitely leave you craving for more.

Phad Thai Goong - Rice Noodles, Shrimp with Eggs

Possibly the most exciting part of this food festival are the Thai desserts.  Desserts arrived on a platter and comprised of a gorgeous duet. KluyBuad Chee is a simple dessert made by cooking barely ripened bananas in sweetened coconut milk. It didn’t go that well with my taste but people with sweet-tooth would love it.  Finally it is turn of delightful KowNeuw Moon– sticky rice is the core ingredient of Thai dessert and the coconut sauce on top of it just makes the dessert indulgent with sliced mangoes on the sides.

The exclusive menu crafted by the visiting Chef Kwan, paired with the serene ambience of Mei Kun promises to make an unforgettable journey for all diners. The menu consists of delicious, unexpected flavours and textures, just full of surprise.

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(Jasmine tea)

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Happy eating & Happy reading!!!


2 Comments (+add yours?)

  1. The Bhardwaj Life
    Jul 23, 2015 @ 18:27:26

    Wow! Looks Delicious!


  2. Vaibhav
    Aug 03, 2015 @ 09:22:40

    Now, i am interested in Thai cuisine.. Seems delicious


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