Richly diverse and ever-evolving, Bangkok’s gastronomy scene never ceases to impress.
Yet with a continuous influx of exciting restaurant concepts and new openings, it can be tough to decide on which spots to check out first, and what to order once you’re there. Which is why we’ve launched Chef’s Showcase — a special column, where we personally visit some of the top eateries in the city, and get the lowdown on what the chefs behind them personally recommend.
In our first instalment, we sit down with husband-and-wife head chefs Pongcharn “Top” Russell and Michelle Goh of Mia, who reveal the ingredients and the inspiration behind one of the dishes in the restaurant’s current 8-course tasting menu.
The fish they’ve chosen is hake, which is similar to cod, and the preparations begin long before the customer arrives at the restaurant. The fillet is wrapped in kombu (seaweed) for about 12 hours, thereby absorbing the natural umami saltiness of the leaf. The accompanying ingredients in the finished dish include cauliflower, grapes, cucumber, fermented bean paste, fish sauce, and a dash of bergamot.
And just to add to the complexity of flavours, the wine pairing for this particular course is a California Zinfandel – a surprising but ultimately satisfying choice.