Until 26 March, Charoenkrung eatery 80/20 is promoting sustainable fishery and ethical trading of local seafood through SOS Sustainability of Seafood Dinner, dedicating the whole menu to the sustainably-caught marine game.
Phavitch Theeraphong
Following the expedition where chef Napol Jantraget and 80/20 team trekked down south to join Kui Buri fishmongers who are conscious of capturing seafood in environmental-friendly ways, the Charoenkrung restaurant will be serving the wild-caught seafood from the trip as well as seafood sourced by Rarn Khon Thale, a Prachuap Kiri Khan-based ethical seafood supplier.
Despite à la carte option, we recommend you to dive into the marine-minded 15-course menu (B2,800) featuring fresh and local wild-caught like the naturally-sweet threadfish (pla koo lao) sashimi served with house-made seafood sauce, the kombu-cured splendid squid brushed with intense chili sauce house-aged for seven months and kra jong dong snail served with “tasty glaze” made from fermenting pineapple, coconut and bilimbi fruit. Tantalizing southern cooking influence is strategically showcased in dishes like croaker fish brined in budu (southern-style fish sauce) with pungent sator beans and the smoked crab given herbal punch from southern green herbs. Bangkok’s king of tempura Chatphon “Mo” Thavornvanit (of BATT Tempura) collaborates and churns out battered goodies like horse mackerel tempura served with som kaek and water beetle sauce.
Exclusively for tonight (23 March), the dinner will begin with a brief talk conducted by Rarn Khon Thale founder Piya Thedyam, a fisherman-slash-activist who was beaten almost to death for his hard work to make the society acknowledge the depletion of marine life in Thailand and legislative loopholes and archaic laws regarding the country’s fishery.
Call 09 9118 2200 to reserve. The last order for the tasting menu is 20:00.
