Here's A Taste Of What You Could Be Devouring At Chang Sensory Trails

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Here's A Taste Of What You Could Be Devouring At Chang Sensory Trails

This is a sponsored article on behalf of Chang Sensory Trails.

Chang Sensory Trails, a free foodie celebration hosted by Chang Beer, is just around the corner, and we're already licking our lips at the eight signature Thai dishes they'll be serving up.

These aren't any old Thai dishes. Chang Beer has enlisted some of London's top Thai restaurants to take part, each presenting their own take on a classic. We caught up with each of the eight head chefs, and asked them two simple questions: what makes their dish so unique, and how would they summarise it in just three words?

Here's what they had to say...

Bang Bang Soho - Chef, Mike Paladd Asavarut

Signature dish: Thai-Style Slow-Cooked Beef Rendang

What makes your signature dish unique to you and your restaurant?

Our slow-cooked beef Rendang is unique because it is a Thai interpretation of an Indonesian classic, not served anywhere else in the world. We use a blend of fresh and dry spices to give earthy aromatic notes to a velvety coconut-based curry that enrobes tender chunks of beef. Our recipe is a closely guarded secret, and rightly so, because it’s one of our top-selling dishes. We serve it garnished with freshly chopped coriander and crispy shallots for an extra crunch.

How would you summarise your signature dish in just three words?

Rich, aromatic, satisfying

Rosa’s Thai Café - Chef, Saiphin Moore

Signature dish: Tom Yum Noodles

What makes your signature dish unique to you and your restaurant?

The reason I chose Tom Yum noodles as my signature dish is that my first ever food business was a noodle cart. It always brings back great memories from when I was a teenager running my own business. People would queue for my noodles.

How would you summarise your signature dish in just three words?

Scrummy, savoury, addictive

Lao Café – Chef, Saiphin Moore

Signature dish: Papaya Salad Thai-Lao Style

What makes your signature dish unique to you and your restaurant?

Papaya plant is grown everywhere in Lao and the north-eastern part of Thailand, but what makes Laotian style different is it's all about the fermented fish sauce called 'Pla Raa' and a whole lot of chillies. It's a flavourful dish that my family would have as part of a meal every day.

How would you summarise your signature dish in just three words?

Spicy, zingy, fiery!

Patara – Chef, Vichai Mungmai

Signature dish: Chicken Massaman

What makes your signature dish unique to you and your restaurant?

Our Chicken Massaman has been made to the same secret family recipe for over 28 years. Coconut milk braised chicken is served in a mild homemade curry of warm spices, and garnished with crispy onion. This is truly food from the heart.

How would you summarise your signature dish in just three words?

Fragrant, rich, comforting

Nipa Thai – Chef, Sanguan Parr

Signature dish: Phad Thai Koong

What makes your signature dish unique to you and your restaurant?

The history of the dish makes it unique because of its 1940s origin. The then Prime Minister, Marshal Plaek Phibunsonghram, needed to solve the problem of rice shortages following floods so he promoted Phad Thai as a popular substitute, and one of Thailand’s national dishes as well. It is unique to Nipa Restaurant because we use authentic ingredients.

How would you summarise your signature dish in just three words?

Classic, delicious, satisfying

101 Thai Kitchen – Chef, Suttichai Se-upara

Signature dish: Pad Grapow Chicken

What makes your signature dish unique to you and your restaurant?

This is the ultimate Thai ‘comfort food’. Spice from chillies and garlic plus the unique aroma of ‘bai grapow’ holy basil leaves. The meat has to be minced, of course. We do not know the origin of this combination, but pad grapow has to be served with steamed rice, fried egg and not forgetting the ‘prig nam plaa’ chilli fish sauce. The dish is perfect for breakfast, lunch or dinner.

How would you summarise your signature dish in just three words?

Simple, flavoursome, filling

Tawana – Chef, Pimrumpai Mokka Smith

Signature dish: Moo Yang Jim Jael

What makes your signature dish unique to you and your restaurant?

It has always been one of the most popular Thai dishes which can be found on the corner of every street in Thailand. Customers come to Tawana to experience the authentic and unique flavour of the dish and experience a bit of Thailand in London. Our chefs transport your senses 6000 miles.

How would you summarise your signature dish in just three words?

Succulent, heavenly, deliciousness

Thai Tho – Chef, Thanyarat ‘Nicky’ Santichatsak

Signature dish: Green Chicken Curry

What makes your signature dish unique to you and your restaurant?

I chose Chicken Green Curry because for 25 years it has been one of my best selling dishes. It’s loved by everyone and reminds of when I opened my first restaurant.

How would you summarise your signature dish in just three words?

Creamy, delicious, memorable

Fancy tasting one (or all...) of these delicious dishes? You'll find them at Chang Sensory Trails, alongside a mix of Thai music and art, to really tantalise the senses — and if you want in on a little secret, they all pair just nicely with a refreshing Chang Beer...

Register your interest on the Chang Sensory Trails Facebook page to ensure you don't miss out. The event takes place on 12 May, noon-10pm, at Last Days of Shoreditch.

Last Updated 04 May 2018