Maze Dining has finally launched its fine dining chef's table after having opened a year ago under the helm of Chef Phattanant "May" Thongthong, whose dream of opening a fine dining restaurant has come true.
A Chiang Mai native, chef May has honed her culinary skills and techniques through a series of competitions, domestically and internationally, formal training and self-practice. All this is on display at the private chef's table at Maze Dining, which also serves a casual a la carte menu.
The chef's table focuses on northern Thai cuisine, combining Western techniques to showcase the chef's cross-cultural concept. The Flavours Of The North menu (B2,900++) begins with grilled sticky rice bread and grilled field crab whipped with butter. Kabong pumpkin fritters are served with a red pepper jam, almond brittle for crunch and a northern red curry gelato.
An interesting dish follows next -- Larb ahi tuna, potato caviar and tomato gel. "Minced yellowfin tuna is mixed together with northern Thai spices used for larb and compressed tomato gel, which is to cut through the richness of the meat. Thinly sliced potato wafers are baked and egg yolk cream with caviar completes the dish. It is also garnished with mustard flowers," says chef May.
The signature course is the nam phrik noom mousse, which is the dish of the North. (Who doesn't return with bags of pork crackling and chilli paste from Chiang Mai?) Served with Hokkaido scallop, scallop cracker, topped with frisée salad.
Sa bataeng cucumber (loosely translated from the northern dialect as cucumber salad) is served with Himalayan salt aged sea bass, compressed cucumber, fermented soybean crumble, chilli oil and a cucumber mint emulsion. A dish that is too pretty to eat, but once you do, it is divinely refreshing.
Sai ua squid, sai ua curry paste, squid mousse and yoghurt garlic aioli is another visual delight. Nam phrik sok, a traditional grilled tomato chilli paste, is served with Surat Thani tiger prawn and homemade ricotta.
Is it even a northern meal without the quintessential khao soi? Khao soi wagyu beef (or duck confit, for the non-beef eaters) is served with fresh reverse ravioli and pickles. A tom som or sour soup with organic chicken, Chiang Mai tomato and tamarind gel is next.
Moving on to desserts is the hinlay strudel with peanut crème puree and beetroot. Though the next dessert is equally pleasing. Lamyai coconut sorbet and young coconut is served with longan flower tea. Leaving you with a bit of visual heat is the Chiang Mai dark chocolate with raspberry and chilli.
"Maze Dining focuses on my cooking experiences. There are not many chefs cooking northern Thai fine dining, which is my heritage," emphasises chef May.
Maze Dining, 114/3 Setsiri Road, Samsen Nai, Phaya Thai / 10-course Seasonal Creative tasting menu costs B3,900 and the 11-course Flavours Of The North tasting menu costs B2,900 (both require one or two-day advance booking and a B1,500 deposit per person) / Lunch is served 11.30am-2.30pm, dinner from 5.30-9pm / Call 092-295-1915, Line @mazedining, mazedining@gmail.com or visit FB.com/mazedining.
