The Tamarind Dining Experience - Special Guest Chefs
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Tamarind Hill, owned and managed by Samadhi Retreats, offers a collection of award-winning restaurants and resorts across South East Asia over the past decade. As a partner restaurant of the World Gourmet Summit, Tamarind Hill will be flying in some of their best chefs from various establishments to present an Asian epicurean feast for one-night only on 19 April 2013. With each chef preparing different courses of the 6-course dinner, diners will be in for an unforgettable experience amidst the elegant setting of Tamarind Hill, nestled atop the Labrador Nature Reserve. THE TAMARIND DINING EXPERIENCE Venue: Tamarind Hill Date: 19 April 2013, Friday Time: 8pm FEATURE CHEFS  Somkhuan Wandee Executive Chef, Tamarind Springs, Kuala Lumpur Executive Chef Somkhuan Wandee hails from Chiang Mai, Northern Thailand. Finding inspiration from her grandmother, who once served the King of Siam, she began cultivating her skills under the tutelage of her mother. Chef Wandee's delectable culinary creations are made using only the freshest and most authentic ingredients, both local and imported, and never compromising on quality. Chef Somkhuan has played a key role in winning acclaim and prestigious local awards for Tamarind Springs over the past 10 years.  Sombat Kokasemkul Executive Chef, NEO Tamarind, Kuala Lumpur Chef Sombat Kokasemkul began his career as a cook in Thailand before establishing a name for himself in the culinary scene in Malaysia. Having worked with numerous renowned hotels in Bangkok and later trained with Executive Chef Thiti Thammanatr in 2007, he is now Executive Chef of NEO Tamarind specialising in modern and creative Thai cuisine. He infuses Western methods, techniques and presentation style, creatively injecting ingredients never attempted before or explored in traditional Thai cuisine.  Wanthana Nikonsaen Executive Chef, Tamarind Hill, Kuala Lumpur Fortified with extensive experience across Asia, Chef Wanthana’s passion for cooking is clearly visible in the care she takes in assembling her dishes as well as her detailed presentation. Having worked across leading properties in Asia including YTL’s prestigious Pangkor Laut Resort where she led as Head Chef for its Modern Asian Fusion Restaurant, she brings with her extensive knowledge of Asian cuisine and focuses on Thai-Burmese cuisine at Tamarind Hill.  Thiti Thammanatr (Hosting Chef) Executive Chef, Tamarind Hill Singapore A native of Bangkok, Thailand, Chef Thiti Thammanatr realized his zealousness for cooking when he made a move to Vancouver, Canada at 18. From a humble start as a cook at a Canadian family-style restaurant to a Teppanyaki chef at the renowned Suntory Japanese restaurant, he became one of the few Thai chefs in the world to practise Japanese Cuisine at that time. Chef Thammanatr moved on to work with many top chefs in Canada whose restaurants he had contributed to winning accolades, including chef Thomas Haas from the acclaimed Thomas Haas Patisserie. DINNER MENU Tamarind Hill Platter Salmon and Salmon Roe with Spicy Vinaigrette Beef Nigiri with Chili Mortar-Roasted Rice Sauce Tempura Scallop and Pomelo Salad NV Cordoniu Brut, Catalunya, Spain Deep Fried River Prawn with Spicy Herbal Sauce (CHEF SOMKHUAN) Jasmine-Lemon Granita Steamed Red Snapper with Lemongrass Vinaigrette (CHEF WANTHANA) 2011 AIX, Rose, Coteaux d’Aix en Provence, France Grilled Wagyu Beef Sirloin Topped with Pan-Seared Foie Gras and Cashew Nut Crumbs Phanaeng Curry Reduction (CHEF SOMBAT) Pan-Roasted Duck Breast Semi-Dried Grape and Pineapple Compote with Green Curry Foam (CHEF THITI) 2010 McHenry Hohnen, Cabernet Merlot, Margaret River, Australia Stir-Fried Asparagus with Shrimp Paste Accompanied with Kaffir Lime Flavoured Rice Sweet Platter Rice Dumpling in Lavender Syrup Caramelized Mango with Mint in Rice Paper Roll Lemongrass Crème Brulee 2009 Delas, Muscat Beaume de Venise, Rhone Valley, France S$88++ S$128++ with wine pairing |
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