DusitD2 Samyan, stylised as dusitD2, hits two birds with one stone by offering a time-limited four-course Thai menu and a dessert workshop to celebrate World Food Day (Oct 16) and International Chefs Day (Oct 20).
Served at Dusit Gourmet and named "Food For Thought", the set menu showcases Thai cuisine with sustainably sourced ingredients. It starts off with Khao tang na gai or Crispy rice crackers with free-range chicken. The starter impressed me with three types of rice crackers made from three different kinds of rice — jasmine rice, brown rice and riceberry rice — for different textures and crunchiness. They are finely crushed, dehydrated on a tray and then fried until crispy. Use them to scoop up the savoury but lean chicken dip containing curry paste from a community which Dusit supports.
The soup course comes in the form of good old Tom yum goong. The sizeable line-caught prawns from the South weren't overcooked while the broth was spicy and aromatic as it should be.
Panang curry with pla krapong as the main delivered the velvety yet spicy curry and the succulent slab of grilled seabass. This calls for fluffy organic rice as a side, obviously.
Pluek teangmo loy kaew or Watermelon shell on ice rounds out the meal with refreshing sweetness. Watermelon rinds, the white part, that are byproducts from breakfast service are usually discarded but they instead are soaked in syrup scented with cinnamon, giving them a new life as a dessert. You can learn how to make it by joining a workshop on Oct 20 from 2-4pm for a fee of B600 net per person.
The ‘Food For Thought’ menu is available from 6-10.30pm until Oct 20 at B888 nett per person. Book a seat at rebrand.ly/c725d5. DusitD2 Samyan is on Si Phaya Road and 750m from MRT Samyan.
