Bangkok--24 Jun--FYI
One of the leading female chefs in Thailand, Purida "Chef Pu" Theeraphong, the executive chef of the Berkley Hotel Pratunam and an Iron Chef Thailand winner, has designed The Mulberry Multi-Cuisine Restaurant's new menu featuring the best of Thai, Chinese and Japanese cuisine. The first three new dishes are both visual and sensorial delights.
Beef Tenderloin Steak with Black Pepper Sauce
Created and designed by Paitoon "Chef Lek" Chaocharnchaikul of Lianhua, the Chinese kitchen of the Mulberry Multi-Cuisine Restaurant (with his 22 years' experience), the contemporary Chinese dish reflects the chef's meticulous attention to detail. The dish uses the finest tenderloin that is tenderlised and marinated in a special-recipe sauce. The meat is pan-fried with black pepper sauce using a secret recipe from a renowned Chinese master chef. The end result is a steak with a whirling peppery aroma that is tender, juicy and melts in your mouth. The mildly pungent sauce is never overpowering, so it goes well with the tender steak's sweetness and the fruit. With a glass of red wine, the steak is a truly epicurean delight.
Dará Spicy River Prawn Soup by Chef Purida
An upgraded version of famous tomyum goong from Dará, the Thai kitchen of the Mulberry Multi-Cuisine Restaurant, the authentically flavoured spicy soup is meticulously prepared, using fresh chunky river prawns known for their firm meat. The trick lies in its stock obtained from hours of braising unshelled river prawns so that the juice has a pleasant aroma of grilled prawns. Another key ingredient is home-made roasted chili paste that is pan-fried with the prawn's orange mustard (hepatopancreas). Designed to appeal to the Thai palate, the sour and spicy soup is a truly flavourful experience.
Ebi Chili Fondue
Created by Na Ha Na, the Japanese kitchen of the Mulberry Multi-Cuisine Restaurant, Ebi Chili Fondue is a contemporary dish with a playful twist, featuring chunky prawn tempura paired with cheese fondue and home-made chili sauce. The result is an exquisite creation with a pronounced cheese taste that is balanced with sour and spicy chili sauce. The crunchy ebi (prawn) tempura contrasts well with the sweet pumpkin's tender texture. The fondue rewards diners with the pure joy of dipping and discovering a myriad of tastes in one dish.
Come and experience the best of Thai, Chinese and Japanese cuisine through affordable original-recipe dishes designed by Chef Pu, Purida Theeraphong at the Mulberry Multi-Cuisine Restaurant on the 10th floor of the Berkeley Hotel Pratunam in the heart of Bangkok. Make plans at (02) 309 9999.