A whole new world of American fine dining

A whole new world of American fine dining

Noah Sandoval showcases his creations at Sri Panwa

SOCIAL & LIFESTYLE
A whole new world of American fine dining
Noah Sandoval of two-Michelin-starred Oriole in Chicago.

Thailand's luxurious island resort Sri Panwa is to host a world-class culinary pop-up experience by rising star American chef Noah Sandoval of Chicago's two-Michelin-starred Oriole on Jan 25.

A Virginia native, Sandoval developed an interest in food while cooking alongside his mother. As a teenager, he worked under chef David Shannon of Dogwood Grille & Spirits, whose influence inspired him to enrol in culinary school in New Orleans. He moved to Chicago in 2007 and worked at C-House with chef Marcus Samuelsson and Spring with chef Shawn McClain. Later on, during his years as an executive chef at Senza, he earned his first Michelin star.

In 2016, Sandoval opened Oriole together with his wife Cara. The 28-seat fine-dining restaurant, offering a New American tasting menu, was awarded two Michelin stars in its first year of operation and has retained it ever since.

For his stimulating and borderless contemporary American cuisine, Chef Sandoval was recognised as the Best New Chef of 2017 by Food & Wine and Chef of the Year 2018 by the Chicago Tribune.

"I'm so thrilled to be in Thailand and Phuket for the first time and looking forward to showcasing some of Oriole's signature dishes while incorporating some of the finest local ingredients like the Phuket tiger prawn and Thai herbs into the menu," he said.

Sandoval's endless creativity and flawless culinary execution will be presented through an eight-course dinner amid the exquisite setting of the resort's Baba Soul Food restaurant, available for one evening only.

Guests will be treated to aged hamachi nigiri sushi with fermented truffle honey and fresh wasabi; Phuket tiger prawn with kaffir lime, mint and prawn head caramel; halibut with Phuket beer, pak choi and genmai tea; squid ink à la Chitarra with Hokkaido sea urchin roe, anise hyssop and black winter truffles; Japanese A5 wagyu with carrot caramel, furikake seasoning powder and yuzu kosho; and mangosteen ice with finger lime, Thai chilli and galangal.

Dinner starts at 6pm. Price is 5,000 baht per person. For reservations or inquiries, contact Baba Soul Food at Sri Panwa Phuket resort at 067-637-1000.

 

Do you like the content of this article?
COMMENT