Tasting Tour Degustation (THAI CUISINE)

I was thrilled when 𝗧𝗵𝗮𝗶 𝗖𝘂𝗶𝘀𝗶𝗻𝗲 agreed to host 𝗧𝗮𝘀𝘁𝗶𝗻𝗴 𝗧𝗼𝘂𝗿 𝗗𝗲𝗴𝘂𝘀𝘁𝗮𝘁𝗶𝗼𝗻 𝟭𝟬 (𝗧𝗧𝗗-𝟭𝟬) with me. It’s one of my favourite restaurants in Doha and maybe the city’s finest Thai “street food” venue. The event was so popular that it was 250% over-subscribed at one point, necessitating that 𝗧𝗧𝗗-𝟭𝟭 be spawned a week later! 𝗙𝗶𝗻, the lovely owner and manager of this renowned but modest establishment, helped pull the strings and organise the event with the help of our mutual friend 𝗕𝗲𝗹𝗹𝗮, a trained chef, prominent Bangkok vlogger, and all-around wonderful person. In addition to showcasing the best Thai Cuisine has to offer, the ladies’ tasting menu included insights into essential ingredients, cooking methods, and flavour profiles that contribute to the harmonious qualities associated with Thai cooking. Several dishes are exclusive to this restaurant, and one of its main differentiators is that neither the quality nor the authenticity of the ingredients used are compromised. A parade of comestibles emerged from the tireless kitchen for two and a half hours. Bella introduced each of the ten dishes and accompanying drinks with a precise and thorough discourse that kept the diners enthralled with the details she shared. What, then, are a few of the lessons we learned? Like all food, the pre-marinated 𝘱𝘳𝘢𝘸𝘯 𝘧𝘭𝘶𝘵𝘦 should be sampled before determining how much more sauce or seasoning to add to suit personal preferences. Toasted rice powder combines with spicy minced chicken to give the smokey, nutty undertones and sandy texture of beloved 𝘒𝘦𝘢𝘸 𝘓𝘢𝘳𝘣. The shredded components of the famous 𝘱𝘢𝘱𝘢𝘺𝘢 𝘴𝘢𝘭𝘢𝘥, a riot of vibrant colours and crunchy textures enhanced by a sour, sweet, and salty dressing laced with a good dose of fresh chilli, are preserved crispness by being kept on ice until serving. Never add coriander to 𝘎𝘢𝘯𝘨 𝘒𝘦𝘰𝘸 𝘞𝘢𝘯 (Thai green curry); the colouring and aroma come from Thai basil. It’s a no-go, worse than adding pineapple pieces to your pizza! Size matters in all spheres of life. Small Asiatic bananas produce more concentrated tastes and the right texture for the 𝘒𝘩𝘢𝘰 𝘛𝘰𝘮 𝘔𝘶𝘥 (sticky rice with banana) dessert, proving that sometimes smaller is better- at least in the kitchen. The presentation was creative and lovingly done; 𝘒𝘦𝘢𝘸 𝘓𝘢𝘳𝘣 was served in a hemispherical purple cabbage leaf; 𝘗𝘢𝘥 𝘛𝘩𝘢𝘪 and 𝘗𝘦𝘯𝘢𝘯𝘨 𝘤𝘶𝘳𝘳𝘺 in cute pandan leaf boats; 𝘴𝘢𝘵𝘢𝘺 and 𝘴𝘱𝘳𝘪𝘯𝘨 𝘳𝘰𝘭𝘭𝘴 featured elaborately carved carrots and crimped leaves; and 𝘒𝘩𝘢𝘰 𝘛𝘰𝘮 𝘔𝘶𝘥 was wrapped in banana leaves and tied in pairs with string bows, symbolising lovers in the experimental stage of their relationship. After two flawlessly executed educational evenings, 𝗙𝗶𝗻, 𝗕𝗲𝗹𝗹𝗮, and the entire 𝗧𝗵𝗮𝗶 𝗖𝘂𝗶𝘀𝗶𝗻𝗲 𝗰𝗿𝗲𝘄 were showered with ovations and accolades. Everyone who attended left the events older, wiser, and fuller! Please go taste some of the delicious food at Thai Cuisine if you haven’t already. If you can’t make it out, please order from Talabat or Snoonu. It’s ideal for a late-night or early-morning nibble because it’s open until three in the morning! So, please consider joining us on a future Tasting Tour (whenever and wherever they may be), and PM me if you would ever like to indulge.