The slightly-smoked Hokkaido scallop with citrus sea vegetables sphere, butterfly pea flowers, dashi consommé and crispy wakame.
Gourmet surprise is the name of the game when French-born executive chef Gael Lardiere and Thai-born executive chef Thitisorn Amatasin pair up for the first time to create a five-star dish for the Bangkok Chefs Charity Gala Dinner 2016, which will take place nine weeks from now.
Lardiere, now heading the culinary direction of the Plaza Athenee Bangkok, A Royal Meridien Hotel, has joined the philanthropic event for the third time. Thitisorn, of The Sukhothai Bangkok, is a first-time participant.
The two cooking masters, nevertheless, have come up with some of the most astounding menus the high-profiled dinner has yet presented.
Their creation, dubbed “slightly-smoked Hokkaido scallop with citrus sea vegetables sphere, butterfly pea flowers, dashi consommé, crispy wakame”, is chosen to represent the second course of the gala evening.
A distinctive unification between world-class flavour profiles and Thai culinary savoir-faire, the dish features a seared giant scallop with a bite-sized, translucent dumpling of “citrus sea vegetables” in blue-hued consommé.
The consommé, made with Japanese dried fish stock and the Royal Project vegetable mirepoix naturally dyed with butterfly pea flowers, will change colour when the jelly-like dumpling is cut open to release its sour-flavoured seaweed filling into the broth.
Executive chef Gael Lardiere of Plaza Athenee Bangkok, A Royal Meridien Hotel, and executive chef Thitisorn Amatasin of The Sukhothai Bangkok.
While the supple, perfectly smoked scallop is to bring a sumptuous element that well complements the soup as the house-made wakame crisp is to add some light and brittle touch.
Thitisorn said that it’s a great honour for him to have an opportunity to participate in this grand event. He is giving his best to help create the most memorable meal of the year.
Lardiere noted: “It’s a real pleasure to be able to join this charity event for the third time and do something to help the community and the kids in need.”
The slightly-smoked Hokkaido scallop with citrus sea vegetables sphere, butterfly pea flowers, dashi consommé and crispy wakame will be paired with full-bodied Dog Point Chardonnay 2013, Marlborough, New Zealand.
The 2016 Bangkok Chefs Charity Gala Dinner & Auction will take place in the Royal Ballroom of the Mandarin Oriental, Bangkok, on Monday, July 18. The event will be presided over by HRH Princess Maha Chakri Sirindhorn.
The evening will start at 5pm with a grand Champagne cocktail-and-canapés reception in the foyer of the Royal Ballroom.
Tickets are 12,500 baht net per seat (for a table of 10). Call Khun Rachanee (F&B Dept), Mandarin Oriental, Bangkok, at 02-659-0302, or contact Gourmet One, at 02-403-3388 ext 508 or 085-152-6857.
This source first appeared on Bangkok Post Lifestyle.