From Nov 16-20, Eathai, the upmarket "street food" centre at Central Embassy, and FoodLoft, the gourmet food court at Central Chidlom, will be turned into a floral-themed culinary sanctuary dubbed "Floral Flavour".
At some of Eathai's sophisticated kiosks and live-cooking stations, you'll find local dishes prepared to authentic regional recipes and with a whimsical touch of edible Thai flowers and herbs.
While at Foodloft, you'll be indulged by a selection of international fare that's inspired by colourful botanical bliss.
Edible flowers in Thailand, such as anchan (butterfly pea), dok sa-no (sesbania), dok dala (red ginger lily), dok khae (agusta), dok khem (ixora), dok khajon (cowslip creeper), feuang fa (bougainvillea), dao krajai (yellow cosmos) and leb mue nang (Chinese honeysuckle) are treasured for their medicinal properties. Thus, not only are they pretty and fragrant, they are also nutritious.
Exclusively offered during the five-day promotion are the likes of khao yum dok mai and vegetarian khanom jeen nam phrik.
The first is a southern-styled rice salad featuring organic jasmine rice and an assortment of fresh edible flowerets, including sesbani blooms, bougainvillea, cowslip creepers and lotus petals. The colourful jumble is scrumptiously complemented by finely chopped herbs and a savoury sweet seafood reduction sauce.
While the latter features Thai-styled fermented rice noodles, specially seethed with natural colours from flowers and herbs such as blue butterfly pea, yellow turmeric, red dragon fruit and gac. The noodles come with peanut curry dressing and deep-fried flower fritters garnish.
Other dishes worth trying are miang dok mai, a translucent spring roll stuffed with fresh rose, yellow cosmos, ixora and bougainvillea, as well as tofu, mushroom, carrot, dill, basil and sunflower sprouts.
Crispy minced pork dumpling in lotus petals, Japanese-styled floweret tempura and chor muang, a traditional Thai steamed snack made with glutinous rice flour skin and savoury meat filling also promise to delight.
Dessert choices are homemade ice creams infused with flower essences from Thailand's largest flower gallery. Flavours include sunflower, hydrangea mint blueberry and calandiva lychee berry.
If you're in the mood for an old-fashioned Thai treat, try the steamed banana cake made with pumpkin, sesbania blooms and young coconut flesh.
"Floral Flavour" will be held at Eathai on the LG level of Central Embassy and FoodLoft on the 7th floor of Central Chidlom. Call Eathai at 02-160-5995 and FoodLoft at 02-273-7070.
