Over recent Fridays, Life has introduced to readers a five-star line-up of awe-inspiring dishes -- the starter, the consommé and the third course -- that will be served at the 2016 Bangkok Chefs Charity Gala Dinner.
As the event is just six weeks away, now it's time to learn more about the pasta dish, which will represent the fourth course of the highly-anticipated feast.
In answer to this year's purpose to extend the support to sustainable agriculture, and with Camellia oleifera tea-seed oil from a royal-initiated project as the highlight, comes a creative menu -- home-made green tea and fermented garlic pasta, crustacean-infused tea oil emulsion and red amaranth leaves.
The simple but tasty dish, to be eaten with chopsticks, is an ingenious culinary creation by executive chef Pierre Andre Hauss of Thai Airways International and executive chef Somchai Deeying, Centara Grand & Bangkok Convention Centre at CentralWorld. It presents Japanese green tea soba noodles with matcha and tea-seed oil emulsion and black garlic aioli. Topping the chilled noodles is the frothy lobster bisque sauce, made from Maine lobster, and fine streaks of red amaranth leaves to provide a light astringent touch to the dish.
Executive chef Pierre Andre Hauss of Thai Airways International and executive chef Somchai Deeying of Centara Grand & Bangkok Convention Center at CentralWorld.
"Chef Pierre and I have tried matching various types of pasta with the tea-seed oil and found the Japanese buckwheat noodle a perfect option," said Somchai.
"The tea-seed oil is aromatic and has many health benefits. Meanwhile it has proved to wonderfully complement, rather than overpower, the soba. So we've substituted the use of olive oil for the tea-seed oil in the whole cooking process," Hauss added.
"The application of the tea-seed oil matches the purpose of the Bangkok Chefs Charity project, which is to help society. And it is my great honour to be one of the very few Thai executive chefs to participate in the event," Somchai said.
While Hauss, who's been joining the charitable project since 2011, noted: "It's always a pleasure to be a part of the project year after year. Helping those in need is never out of fashion and it inspires me to come up with new creative ideas to contribute."
The home-made green tea and fermented garlic pasta, crustacean-infused tea oil emulsion and red amaranth leaves is paired with Les Vins de Vienne Viognier 2013, Rhone Valley, France.
Viognier is a white wine grape with more than 2,000 years of history, known for producing textural, aromatic wines with pronounced stone fruit flavours. This simply delicious wine was awarded 90 points by Wine Spectator.
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 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.
