Farm to table Thai Culinary Voyage of Discovery

| June 6, 2014
Smooth Curry 1Exposing and celebrating the farmer and fisherman’s crucial role in making possible the amazing inventiveness, healthiness and sheer deliciousness of Thai cuisine, Smooth Curry invites curious food + drink lovers to a special evening of immersion in exotic ingredients, exquisite dishes, unique Siamese vintages, Thai music and dance.

On Thursday 26 June 2014, from 18:00 to 22:30, Smooth Curry Farm to Table sets a Thai rural scene with a country farm at its heart. As ever with an eye to authenticity, the professionally + passionately staffed restaurant will deconstruct specially selected dishes into an eclectic assortment of prime, sometimes peculiar, sustainably grown, artisanal, eco-friendly and organic ingredients arrayed to enhance the restaurant’s signature Thai ambiance and stimulate friendly conversation.

Wild baby octopus tum yam lemongrass soup, stuffed baby green net octopus + garden coriander

As guests assemble for the exclusive evening, an intriguing cocktail of royal project Doi Chang Coffee Frappe muddled with Mekhong Whisky will be served accompanied by equally original Thai tapas.

This will be followed by a five-course set menu specially created by gifted and wise Chef de Cuisine Jasvir, all perfectly paired with free-flow truly Thai wines.

The menu begins with mango foie gras terrine with black opal grapes and Thai flowers in tamarind sauce/crispy coconut & roasted pistachio. Ensuing delights range wild baby octopus tum yam lemongrass soup, stuffed baby green net octopus/garden coriander, and continue with baked stuffed local catch ornate threadfin fish/pandan papillote/garden vegetables/sweet & sour sauce and Khao Yai farmer quail in red curry/lychee/green vegetables.  A decadent dessert of dark chocolate jasmine bar/fresh mangosteen/crunchy meringue & mangosteen sorbet almost concludes the ravishing culinary exposé, except for tea coffee and specially created Thai mignardise.

Mango foie gras terrine with black opal grapes and Thai flowers in tamarind sauce + crispy coconut + roasted pistachio

Two wines are offered: Village Cellar Red 2011 made with 85% Shiraz and 15% Cabernet Sauvignon grapes, and Village Cellar Chenin Blanc 2011 (white). The former is noted for its fine ruby red colour, expressive bouquet and firm structure while the latter is soft, smooth and refreshing with a nose that reveals fine aromas of white tropical fruits and citrus.

Meanwhile, Thai classical dancers perform between the tables adding the final element to the exquisite holistic Thai culinary, oenological and cultural jigsaw.

Smooth Curry is committed to using only hand-picked produce from local farmers and fishermen as it  revisits and reinvents the classics of Thai cuisine with optimum authenticity, ensuring a true Thai fine dining experience every time.

The special Farm to Table evening is not to be missed and advance reservations are a very good idea indeed.

THB 2,100 net per person

Price include 05-course set dinner + free flow wine

Location: Level 03, Plaza Athénée Bangkok, A Royal Méridien.

For restaurants reservations please call 02 650 8800 ext 4333 or e-mail

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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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