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計程車轉進曼谷看似荒煙的一條巷弄內,才終於看到了「Issaya Siamese Club」招牌,通往餐廳的小徑卻豁然開朗,眼前盡是被綠意花園、植物所包圍的百年建築,而主掌這間餐廳的,是全球知名的主廚Ian Kittichai,他同時也被譽為泰國的首席名廚。(內含影音介紹)

 

 

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知名餐廳「Issaya Siamese Club」被2014亞洲五十間最佳餐廳(Asian's 50 best restaurants)評選為第31名,除了曼谷外,Chef Ian在泰國還有兩家餐廳;不僅如此,美國紐約、新加坡以及孟買等地,都有他參與經營的餐廳,由他主持的電視料理節目「Chef Mue Tong」更於全球七十多個國家頻道播放,可謂是「泰國之光」;現在他則是泰版「料理鐵人」節目的固定嘉賓。

 

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Chef Ian Kittichai 的各式經典泰國菜,取材靈感雖然都是來自傳統的皇室料理或街頭小吃,他卻懂得靈活變通,不但能加入現代料理的烹飪手法、同時也是多年前就開始推廣「從產地到餐桌」(farm-to-table)的廚師之一,他身體力行地在餐廳周圍弄了一個泰式香草花園,他的菜式中運用的有機蔬菜及香草原料,大都來自這個費心照顧的花園,使用當季最符合時令的食材,Chef Ian說到做到。

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Chef Ian Kittichai不同於其他名廚、從小開始就擁有紮實的廚藝學校訓練,他出身自貧困的家庭,家裡有八個孩子,他從小對烹飪很有興趣,由於沒錢可以上專業學校,他就向鄰居偷師廚藝技巧,天賦加上不斷地努力,讓Chef Ian拿到了上廚藝學校的獎學金,由於跟著法式fine dining老師的學習,讓他終於成為泰國第一位、當上五星級飯店Four season Hotel(四季酒店)行政主廚的本國廚師。

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「我把泰菜的賣相改變,加入少許西式元素,令客人可以體會到Fusion的變化,但是卻能吃得到泰國菜的精髓。」Chef Ian表示,在Issaya的招牌菜,不管是作法或是材料,都是道地的泰式風格,是泰式料理長達數世紀以來,積累出的深厚文化底蘊,卻很容易被人們所遺忘。

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他後來曾於倫敦、巴黎、東京、加泰隆尼亞等地接受過專業的廚師訓練,讓他能突破傳統泰國菜的窠臼,重新演繹後同時能滿足顧客在視覺、味覺和嗅覺完整體驗的饗宴,讓泰國菜的美味更廣為人們所接受。

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Issaya 是泰文古語雨季的意思,Issaya Siamese Club前身是一棟百年的法式風格建築,餐廳裝潢配色鮮明大膽、漂亮的壁紙還特地從丹麥運來,兩層樓的餐廳塑造出愜意休閒的氛圍。

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外頭則種植了不少的花草植物,當天氣涼爽的時候,到戶外用餐、也是一種特別的享受,Vintage的設計給人帶來浪漫的心情。

 

Issaya Siamese Club招牌菜式推薦

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YUM HUA PLEE(香蕉花拌棕櫚心沙拉)THB260

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這是Chef Ian招牌的創意沙拉塔,刨成絲的酥炸香蕉花堆起像小塔,下層為棕櫚心,整體口感香脆。

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盤子周環繞一圈特製的醬料(類似XO醬),以蝶豆花的紫色花瓣來點綴,盤側則撒上一條碎花生,視覺上就如同來到華麗的花園,味覺上清爽微辣,非常有開胃的效果。

 

Kradook Moo Aob Sause(烤豬肋排)THB.380

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經過按摩的小豬肋骨,塗上主廚特製的辣椒醬,再放入烤箱烤熟,最後以BBQ的方式來呈現。

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噴香嫩滑的排骨,吃了讓人一口還想接著一口。

 

GAI AOB(炭燒雞肉)THB.580

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利用曼谷近郊的跑山雞Sankaburee chicken,塗上主廚特製研磨的辣醬,再用炭火燒烤,吃起來肉質新鮮紮實又軟嫩。

 

MUSSAMUN GAE(黃咖哩羊腿肉) THB.720

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慢慢燉煮小羊腿肉,最後淋上Massaman curry (也有人稱黃咖哩)搭配醃製黃瓜,風味獨特。

 

Kanom Dok Mali(茉莉花奶凍甜點) THB.250

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Panna cotta是義大利文中煮過的鮮奶油(cooked cream)的意思。 依喜歡濃密或是淡淡奶香味調整牛奶及鮮奶油的比例,連同香草莢一起加熱,吃的時候卻散發出自然的茉莉花香,是一道清爽的甜點。 

 

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Chef Pongtawat “Ian” Chalermkittichai is Thailand’s first international “celebrity chef”.  An unlikely candidate, Ian came from humble roots pushing a food cart through his Bangkok neighborhood as a child.  Fate guided him to a culinary school scholarship, a French fine-dining apprenticeship in Sydney’s legendary Claude’s, and then pushed him to become the first Thai national in the world to become the Executive Chef of a 5-star hotel, the legendary Four Seasons Hotel Bangkok.

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With a weekly cooking television show since 2001, Chef Mue Thong (Golden Hand Chef), which can be seen in over 70 countries around the world, his audience is truly global. Chef Kittichai created the celebrated NYC restaurant, Kittichai Restaurant, in 2004. In 2008 he left to form his global food & beverage management and consulting firm, Cuisine Concept Co., Ltd., through which he created Murmuri in Barcelona and currently advises an impressive roster of 5-star hotels, restaurants, and food company clients worldwide.

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In 2010 he opened Thailand’s first gastro pub - Hyde & Seek Gastro Bar - in Bangkok and then his third signature Thai restaurant -  KOH by Ian Kittichai - at the Intercontinental Marine Drive Hotel in Mumbai, India.  In 2011 he opened Ember Room in New York City and re-launched Spot Dessert Bar, both with Chase Restaurant Group. Chef Kittichai released his first cookbook for the Thai language market in 2011 and will release an English version in 2012.

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In January 2012 Chef debuted to a 15,000,000 fan following as one of the permanent Iron Chefs on the Iron Chef Thailand television show. Also in 2012 Chef opened Smith, Bangkok’s first international “nose to tail” concept eatery, Asian bun eatery, Jum Mum, on St. Mark’s Place in New York City, and a second branch of Spot Dessert Bar in New York City. Chef Kittichai’s first cookbook for the English-language market, Issaya Siamese Club: Innovative Thai Cuisine by Chef Ian Kittichai, was released in April 2013.  He is also a founding council member of The World Street Food Congress, along with Anthony Bourdain, KF Seetoh, and Claus Meyer, amongst other culinary luminaries.

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In September 2013 Chef was honored as the first Asia Geographical Indication Ambassador by the Food and Agriculture Organization of the United Nations, Thailand’s Department of Intellectual Property, and the Agence Francaise de Developpement.

 

Issaya Siamese Club

 

地址:Issaya is located at 4 Soi Sri Aksorn, Chua Ploeng Road, Sathorn, Bangkok

TEL:+66 2 672 9040-1

http://www.issaya.com/issaya-index.php

 

營業時間:

全年無休

午餐 11:30-14:30

晚餐 18:00-22:30

 

另需支付 10% 的服務費與政府稅7%

每人均消為THB 1000元以上

 

獲選:

亞洲五十間最佳餐廳(Asia's 50 Best Restaurants)

 

良好印象Thailand food &HOTEL

 

責任編輯:Jacky Yang(Taipei)

 

THE CHEF(ASIAN)

 

Editor-in-Chief:Jadon Lin(HK)

 

Full Senior Editor:Lathan Wu (HK)

 

Associate Senior Editor :Jacky Yang (TW)

 

Editor : :Gong kin Yang (TW)

 

Senior Reporter:Gabbana(TW)

 

※良好印象美食免責聲明※

【本篇文章是由記者前往實地試吃,非商業廣告稿,純新聞發佈,享受美食純粹個人觀感,為表公正不做美食評論與幫餐廳背書,本圖片是良好印象實地採訪拍攝】

 

 

採訪協力:Issaya Siamese Club、chef Ian Kittichai

 

文章採訪: 2015 Bangkok 曼谷

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