It was an exquisite four-hands and wine pairing menu by Thai chefs Khun Poungthip Sirinan and Winai Plongkerd, enjoyed by guests in an open-air setting amidst breathtaking views and the refreshing sea breeze.
A weekend escape to Mactan Island began with “Tempting Thai Treasures,” an outstanding wine pairing menu at Azure Beach Club in Crimson Resort and Spa Mactan. The four hands behind the superb gastronomic journey were Thai chefs Khun Poungthip Sirinan, fondly known as “Chef Thip” and Winai “Ake” Plongkerd.
The Four Hands Behind “Tempting Thai Treasures”
Thai chefs Khun Poungthip Sirinan and Winai Plongkerd conceptualized “Tempting Thai Treasures” a five-course wine pairing menu prepared for an intimate group of guests at Azure Beach Club / Photo courtesy of Crimson Resort and Spa Mactan
Chef Khun Poungthip Sirinan
Chef Thip has a Bachelor of Arts in Education at Suan Dusit International Culinary School, Suan Dusit University in Bangkok. Since 2001, she has been cultivating her culinary skills and craft while working for luxury resorts in Phuket. Her longest stint was with the acclaimed Aleenta Resort and Spa in Phuket. She had worked at this Michelin One Key Resort for over 10 years as sous chef, and later on, executive sous chef and OIC. Today, she works as a private chef for some of the most luxurious villas along the pristine 10-kilometer stretch of Natai beach in Phang-Nga. She specializes in both Thai and European cuisine.
Chef Winai Plongkerd
A native of Phang-Nga, Thailand, Chef Ake earned his Bachelor of Arts in Hotel and Tourism from Rattana Bundit University in 2005. He rose from the ranks, starting his culinary career as a kitchen helper and worked his way up to executive chef. He was at the helm of Aleenta Resort and Spa’s kitchen as executive chef for 15 years. Chef Ake has worked for the luxurious Melia Phuket Mai Khao and like Chef Thip, is also a private chef and consultant for the five-star resorts and multi-million dollar villas in Natai Beach.
Bar and beverage manager, Nisa Montaniel takes us through the pairing highlights.
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Amuse Bouche
The dinner began with an amuse-bouche: Ma Hor, featuring pineapple, orange, caramelized chicken and peanuts, paired with Prosecco Isola Augusta Brut, Italy. Montaniel says the prosecco is versatile, working well as an aperitif and a wide range of light and refreshing dishes. She also thinks it is perfect for Asian cuisine, due to its crisp acidity, effervescence, and fruity notes. These complement the dish’s sweet, savory, and tangy elements.
Amuse Bouche: Ma Hor, featuring pineapple, orange, caramelized chicken and peanuts, paired with Prosecco Isola Augusta Brut, Italy
Montaniel elaborates, “The bubbles cleanse the palate between bites, enhancing both the texture and flavor contrast. This offers a delightful balance of freshness, sweetness, making it a great start for the Thai appetizer.”
First and Second Course
The first course, Goong Sarong, is a Thai style fried prawn wrapped in noodles and sweet chili sauce.
Goong Sarong, a Thai style fried prawn wrapped in noodles and sweet chili sauce paired with Laurenz V “Singing Gruner Veltliner, Austria
The Second Course, is a crispy fish salad with green mango, cilantro, shallot, and chili dressing, also known as Yam Pla Krob. Both first and second courses were paired with Laurenz V “Singing Gruner Veltliner, Austria.“
Yam Pla Krob, a crispy fish salad with green mango, cilantro, shallot, and chili dressing
Gruner Veltliner’s versatility allows it to handle the complex flavors of typical Asian dishes-spicy, sweet, tangy and savory–while maintaining balance and enhancing the dish’s characteristics,” Montaniel explains. She believes it is a perfect match, complementing both the seafood and the crisp, fresh, flavorful ingredients. All in all, it makes for a pairing that is “dynamic and enjoyable.”
Third Course
Tom Yam Goong, the third course of hot sour prawn soup with aromatic herbs, was paired with LYV Sauvignon Blanc, France. As a crisp, aromatic white wine, it is known for its refreshing acidity and flavors of citrus, green apple, tropical fruits, and grassy or herbaceous notes.
Tom Yam Goong, a hot sour prawn soup with aromatic herbs was paired with LYV Sauvignon Blanc, France
Montaniel shares, “For the Tom Yum, the wine’s acidity complements the soup’s sour elements, its herbaceous notes mirror the lemongrass and cilantro.” She adds, “Its crispness balances the heat of the chili. The lightness of the wine also pairs perfectly with the shrimp, making this a well-rounded and satisfying pairing.”
Fourth Course
Thai origin massaman curry with veal ossobucco, coconut, and potatoes followed as the fourth course. The Massa-Buco was paired with Brotte “La Marasque,” Gigondas Bourgogne, France. The wine provides the necessary structure and complexity to match the rich, creamy, and spiced layers of the massaman curry.
The Massa-Buco, a Thai origin massaman curry with veal ossobucco, coconut, and potatoes was paired with Brotte “La Marasque,” Gigondas Bourgogne, France
Montaniel says, “The wine’s bold fruit and spice complement the warm spices in the dish, while its acidity and tannins balance the richness of the coconut and veal. This creates a harmonious balance between the intensity of the curry and the robust character of the wine.”
Fifth Course
The fifth course, roasted duck with cherry tomatoes, pineapple, grapes, and sweet potatoes was paired with Maison Champy Bourgogne Pinot Noir, France. An elegant wine, its acidity and fruitiness complements the rich, sweet, and spiced flavors in the roasted duck curry. Montaniel says, “The wine’s bright red fruit echoes the fruit in the dish. Meanwhile, its acidity balances the sweetness of the pineapple and grapes.”
Roasted duck with cherry tomatoes, pineapple, grapes, and sweet potatoes paired with Maison Champy Bourgogne Pinot Noir, France
Furthermore, “The earthy and herbaceous notes of the Pinot Noir harmonize with the curry’s spices and herbs. This creates a balanced and integrated dining experience, highlighting the best of both the dish and the wine.”
Dessert
“Tempting Thai Treasures” finished on a delectable note with a dessert of Mango Sticky Rice featuring sweet sticky rice, mango, and a luscious coconut cream sauce.
Sweet sticky rice, mango, and coconut cream sauce
Indeed, it was an exceptional collaboration by chefs Thip and Ake. The intimate group of guests would agree, it was an indulgent culinary experience dining al fresco while surrounded by spectacular views and the refreshing sea breeze at Azure Beach Club in Crimson Resort and Spa Mactan.
Azure Beach Club in Crimson Resort and Spa Mactan
Photos of food, wine, and Azure Beach Club by the author.
