#Teaser #DavidThompson #TheTubkaakKrabi #Krabi
I’ve been aching to tell you about this place, possibly the most memorable island gastronomical ‘getaway’ we’ve experienced in Thailand thus far. From the island’s history and boutique resort’s generation of founders, the lush forested surroundings and pristine beach, to finally, the living legend who calls this place his ‘second home’. David Thomson has chosen this tiny, secluded and idyllic beachside culdesac of Krabi, as a tropical destination to plant the wisdom of his culinary brilliance “The Arundina”, and after this trip, we more than understand why. But before all that (#comingsoon ), let’s start with a casual beachside meal at Tubkaak Krabi which unlike many lazy beachside indulgences that aren't usually made up of the fresh, organic ingredients or composed with an acute amount of care and partially the reason we love it, but imagine if you could have both!
The Beachfront Menu serves up a selection of beach-bumming favourties, such as hot and I mean hot, fluffy shrimp cakes made-up of the catch from the local’s fisherman’s net or a salad comprising of the island’s organic fauna, fruit and root; Paco fern and pomelo, spicy palm shoot salad, dressed with boiled egg and roasted cashew nut and a finished with a sprinkling of fried shallots and chili *drool*. Then there’s the chicken, oh my Gawd. Crisped to perfection, bite into a limb to experience the juicy and hot chicken flesh and the kick of local black peppers. Dip that baby into their homemade sweet chili sauce and munch away at the bone while basking on the extra large sized beach bed.
The one taste-sensation deeply etched into my mind and palate is Mamuang Bao Smoothie! What makes up this bombshell of a smoothie is of course the Mamuang Bao, a variety of mango native to Krabi, smaller than the standard mango, is oblong in shape and has a “starchy” texture and lovely sour finish. Combine that with Tubkaak Krabi Boutique Resort’s gorgeous white beach and a spectacular 13-island archipelago in the Andaman Sea, is all the vitamin Sea that you’ll need. @thetubkaakkrabi @davidwjthompson @ The Tubkaak Krabi Boutique Resort
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我係明報副刊嘅酒專題 - 「咖喱炒蟹遇上甜香檳 泰滋味」- 安坐家中 wine pairing
很多朋友都喜歡吃泰國菜,喜歡它惹味香口,如泰式炸蝦餅、柚子蝦沙律、冬陰公海鮮湯及黃咖喱炒蟹等。可以外賣的Mango Tree的黃咖喱炒蟹做得十分出色,火喉剛好而充滿蛋香,只是咖哩汁已可多追加一碗白飯。到底濃味而帶辣的泰菜配什麼葡萄酒好呢?除了Riesling 或者Gewürztraminer半乾白酒外,可以揀可以加冰的甜香檳Moët & Chandon Ice imperial,味道甜甜地好易入口,配上炸蝦餅或微辣咖哩,份外醒胃。有興趣一試的朋友,可以上偉成洋酒網頁訂購,買滿港幣$500可免費送貨。
My wine feature in Ming Pao Daily newspaper feature - “Thai Curry Crab Paired with semi-sweet Champagne “ - Stay Home & Create your own Wine Pairing!
Many people like Thai cuisine, especially deep fried prawn cakes, pomelo salad, Tung yum soup & Thai curry crab, as the taste is rich & spicy. U can order takeaway from Mango Tree. I like its Thai Curry Crab, with many eggs added in the sauce, u can order another bowl of rice just for the sauce. So what wine to pair with Thai food? Apart from Riesling & Gewürztraminer white wine, u can also pick Moët & Chandon Ice Imperial, which is semi-sweet, that also matched well with deep-fried prawn cakes & slightly spicy Thai curry food. If u r interested to order online, u can go to Wai Shing Wine & Spirits to order now (free delivery for order of $500 & up).
#wine #winepairing #cheers #foodandwine #champagne #mangotreehk #moetandchandon #waishingwineandspirits #thaifood #curry #yummy #ccwinevoyage #mingpaofeature #mingpao #詩詩酒樂園
what is pomelo salad 在 thisgirlabroad Facebook 的最佳貼文
Great Thai food, fun vibes, and plenty of patio space (perfect for this cooler weather we’re finally having!) is what newly opened Ruam is all about. 👌🏻
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Pictured are my two favourite dishes of the evening: the duck red curry and the pomelo salad. 🥘
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#thisgirlabroadeats