Siwilai City Club has just dropped a few new dishes inspired by local flavors. The hip eatery also kicks off a series of special events collaborated with renowned local chefs, starting from this month with Chef Chalee Kader and his famous dishes from 100 Mahaseth restaurant.
The new delights include deep-fried shrimp paste (ka-pi) balls made of ingredients from the south, Northeastern-influenced style koi-style beef tartare served on rice crackers. Chef Pita, Siwilai's house chef, also creates a modern reinterpretation of grilled chicken, named gai yang 2018, as well as Thai-inspired western stew braised beef cheeks. The tender lamb loin served with nam prik noom (Northern-style green chili paste) is also our favorite.
Siwilai City Club
Siwilai City Club
Don't forget to finish your meal with some dessert. There are choices of sweet items like mango and gianduja chocolate mousse cake served with longan honey, honeycomb, crushed Thai candy and citrus fruit, and sticky date pudding covered with butterscotch sauce and topped with mascarpone and rosella pears.
Siwilai City Club
From now until the end of January, you'll also get to feast on 100 Mahaseth's creations by Chef Chalee Kader, such as fermented pork ribs with ginger and garlic, and Cassia leaves curry with hairy-fruit eggplant relish. Few other dishes coming in the following weeks include bone marrow and beef tartare, yum chee, and sai ua hot dog. Stay tuned for more updates on the collaborations.