Luxury boutique hotel 137 Pillars Suites & Residences Bangkok is raising the culinary stakes with an exclusive Indonesian-Thai pop-up collaboration that goes beyond borders.
Chef Nanang Prasetya Aditama of the hotel’s exquisite specialty restaurant, Nimitr, joins forces with Tam Chudaree Debhakam, winner of the first Top Chef Thailand, to present a stunning cross-hands dinner menu. For two nights only on 29 and 30 September, dinner guests at Nimitr can enjoy an exclusive seven-course dinner that celebrates the flavours and ingredients of Indonesian and Thai cuisines.
Created on the philosophy of “Grown sustainably, crafted responsibly, to be eaten mindfully”, the dinner will start with a Salted Duck Egg Relish Bite served with Pickled Shallot and Holland Cucumber” and also include Soto Betawi, a curry soup with beef dumplings and crispy potatoes, and Pan-fried Threadfish with Winter Gourd, Thai Herbs, Clam Sauce, and Cha Plu Oil. The main course is Indonesian Rawon and Thai Wagyu Beef Tenderloin, braised beef with black nut, served with tempeh sambal, grilled greens, and tamarind sauce”.
“We want to bring exciting new tastes and experiences to diners at Nimitr. And it doesn’t get more interesting than refined Thai and Indonesian. Both Tam and I like being challenged as chefs and we can’t wait to showcase to our guests what we have put together for this menu,” says Nanang.
The exciting menu will be paired to specially selected Old and New World wines that are biodynamic, sustainable, natural, or organic. The first pairing is the biodynamic Bellavista Alma Cuvee Brut, Lombardy, NV Italy. Rated 91 points by James Suckling, it is an elegant mix of Chardonnay, Pinot Nero, and Pinot Bianco. Other pairings include the sustainably produced Rock Gully Riesling 2016 from Frankland Estate, Australia, the De Martino Reserva Legado Chardonnay, Limarí Valley 2015 Chile, which is a natural wine, aged for 11 months in French oak barrels, the Lethbridge Pinot Gris 2016 from Australia which is also naturally produced and is rated 92 points by The Wine Front, and the organic Emilio Moro Finca Resalso, Ribera del Duero, 2016. Spain, which received a commendation at the Decanter World Wine Awards 2016, and whose intense and lively tannins are well matched with red and white meats.
Chef Nanang, 27, graduated in 2011 and worked all over Asia, including Bali, Bintan, and the Maldives. He joined 137 Pillars Suites & Residences Bangkok and was soon appointed Specialty Sous Chef at Nimitr where he is responsible for designing, overseeing, planning, and creating sensational, cutting-edge Oriental fare. In 2017, he participated in the Thailand Ultimate Chef Challenge 2017, endorsed by The World Association of Chefs Society (WACS) to promote and recognise the skills and professionalism of both young and talented chefs in Thailand. Competing with over 1,000 chefs, Nanang was awarded a Silver Medal in the Professional Seafood Culinary Challenge and a Bronze Medal in the ‘Golden Bull’ Australian Beef Culinary Competition / Duo of Beef Flavour Challenge.
The youngest competitor, Tam Chudaree Debhakam, 25, won the first Top Chef Thailand in 2017. After the show she travelled around six different countries showcasing modern Thai cuisine. Before that she graduated from The International Culinary Center in New York City. She then worked for Dan Barber at Blue Hill at Stone Barns, New York (currently number 11 on the World’s 50 Best restaurant list) for two years. With her background in farm driven cuisine combined with her knowledge in nutrition, Chef Tam’s cooking focuses on organic, local Thai produce, with some traditional Thai flavours and modern American flair.
The Indonesian-Thai pop-up dinner will be held from 7pm on 29th and 30th September 2018. The seven-course menu will cost THB 3,500++ (food only) per person, and THB 4,500++ (with organic wine paring) per person.