Michelin glow for a Hua Hin brunch

PUBLISHED ON SUN, NOV 26, 2017 8:19 AM

Michelin glow for a Hua Hin brunch

By Khetsirin Pholdhampalit 
The Sunday Nation

 

18652eedb797647802c46a658a7e641d.jpeg

La Residence at the Intercontinental Hua Hin Resort recently held its first Sunday brunch with dishes prepared by Michelinstar chef Takagi Kazuo.

 

The Intercontinental Hua Hin Resort is tapping top chefs from around the world

 

THE INTERCONTINENTAL Hua Hin Resort has leapt into the luxury Sunday brunch market by inviting both celebrity and Michelin-star chefs to serve their finest cuisine in the seaside town.

 

The first in the series was Japanese chef Takagi Kazuo, whose restaurant Takagi in Ashiya, a city between Osaka and Kobe, earned two Michelin stars in 2010. His hotpot restaurant Kozithu owned another star in 2013.

 

Kazuo was in Hua Hin for the first time recently to present his refined Kyoto-style cuisine known as kyo-ryori at the resort’s La Residence, a two-storey beachside Thai-Victorian mansion.

 

Kyo-ryori brings together sophistication, artistic impression and subtlety of taste. Dishes are created with an emphasis on natural beauty and local and seasonal ingredients.

 

18652eedb797647802c46a658a7e641d.jpeg

La Residence at the Intercontinental Hua Hin Resort recently held its first Sunday brunch.

 

“This is the first time for InterContinental Hua Hin and also for Hua Hin itself to welcome a Michelin-star chef,” said general manager Michael Janssen. “We believe it will make Hua Hin more attractive, along with the rest of its uniqueness as a beach resort not far from Bangkok, with a cosmopolitan ambience.

 

“We plan to collaborate with renowned celebrity chefs and Michelin-star chefs from all over the world, so stay tuned!”

 

La Residence was elegantly set with white chairs and white-linen-covered tables laden with bone china and silverware. The tall windows let light stream in while affording a sea view.

 

1fd602efd9a1ca505a3ae93f921c0bbe.jpeg

An amuse bouche of abalone, salmon, duck and pumpkin

 

Kazuo prepared a five-course Sunday brunch paired with sake, each dish beautifully presented to recall autumn colours in Japan. 

 

Arriving first at the table was an amuse bouche of steamed abalone with seaweed, salmon marinated with kombu and oven-baked duck with teriyaki sauce served with pan-fried girolles mushrooms. 

 

Pumpkin seasoned with dashi – a broth made of kombu and bonito – and sweet potato chips in the form of yellow, orange and brown gingko leaves were also presented to celebrate the arrival of another dazzling autumn.

 

de99cb14dcc2023db009e21afb36b5f6.jpeg

Onsen egg in dashi jelly

 

As a starter, the dashi broth was turned into jelly and served chilled with an onsen egg and green asparagus topped with black truffle, egg-yolk powder and tiny greens. 

 

0f88183db459be2d4a6ce5394b069427.jpeg

Blue lobster in mushroom soup

 

Next on the menu was one of Kazuo’s best-known dishes, mushroom soup that’s quite complicated in the preparation. It featured Homard blue lobster with eggplant and edamame beans, topped with caviar and dressed with purple shiso flowers.

 

“Dashi soup is the hidden gem of each dish, making Kyoto-style food more fully flavoured,” he said.

 

f2f7c3418276aea0ddf5ce566045245f.jpeg

Grilled wagyu beef marinated in teriyaki sauce

 

The main course was a choice between grilled wagyu beef marinated in teriyaki sauce and served with potato and green beans, or grilled gindara black cod with miso and yuzu citrus sauce served with spinach, dried chrysanthemum, tomato and Japanese pepper oil.

 

“Kyoto was Japan’s capital for many years, so that’s where the old Japanese culture has its roots,” Kazuo explained. “My kyo-ryori is based on the tea ceremony, which is part of that old culture. My final course is normally sweets with green tea.”

 

e9fec7db7d9dbc6daf7d20a4301e819b.jpeg

Raspberries and milk gelato with langue-de-chat green tea

 

His innovative dessert was a glass containing scoops of zesty raspberries and creamy milk gelato served with sake zabajoine mango. It arrived with langue-de-chat green tea.

 

“It’s very basic because this is my first time in Hua Hin and I had no idea what to expect of the kitchen, the staff and the situation. Most of the ingredients are available locally, such as asparagus, eggs and abalone. If I can come again, I’m sure I can make it better.”

 

3a4f9c028b8eded0f175a063323e609e.jpeg

Chef Takagi Kazuo

 

Kazuo believes that a good chef must be able to replace the usual ingredients to create even better dishes.

 

“If you have the best ingredients, you can cook well, of course. But it’s much more challenging to turn something simple into something extraordinary.

 

“Last month I went to a school to demonstrate cooking and I killed a fish in front of the students. I wanted to show them that we have to kill something to continue living. Every ingredient has a life of its own, so I have to cook carefully and create dishes that will satisfy my guests. There must be nothing wasteful about it – that’s my job.”

 

9359065f6e409d6f3414d206b8b8d9cd.jpeg

Grilled gindara black cod with miso and yuzu citrus sauce

 

To take authentic Japanese cuisine to the world, Kazuo encourages young chefs to visit his restaurants and learn the Japanese way.

 

“Several years back I went to a Japanese restaurant in France, but the staff was entirely Chinese. There was no one who deeply understood Japanese cuisine. In the past three years I’ve invited young chefs to my places to study cooking, staying for as long as they can. If my challenge to them succeeds, they can bring real Japanese food to the world.”

 

Asked to name his own favourite Japanese dish, Kazuo said softly, “I don’t know ‘this is my favourite and this is not’, but when I’m in kitchen, just miso soup and rice is enough for me.”

 

Keep updated about other chefs participating in the series at http://HuaHin.Intercontinental.com.

 

Source: http://www.nationmultimedia.com/detail/tasty/30332447

 

 
thenation_logo.jpg
-- © Copyright The Nation 2017-11-26

 

latest news from Hua Hin

Missing Briton’s body found by Cha-am BeachBy Asaree Thaitrakulpanich, Staff Reporter Police investigate the scene where Martin Wood’s body was found Wednesday in Cha-am. PHETCHABURI — Police are awaiting the autopsy results of a British man found in the forest by Cha-am Beach on Wednesday, weeks...

READ MORE...

Truck driver went to help his friend - and paid with his life Picture: Thai Rath A truck driver who stopped on the highway to help a fellow trucker who had broken down paid with his life when a container lorry slammed into the back of the vehicle. Thongchai police in Prachuap Khiri Khan went with...

READ MORE...

Ballistics experts called in after elephant found shot dead in Kuiburi National Park Picture: Thai Rath Kuiburi district chief Chatree Janwirachai has ordered that ballistics experts trace those responsible for killing a wild elephant in the national park in Prajuab Khirikhan province. The 20 year...

READ MORE...

Cambodian lady boy snatch thief gang rounded up in Hua Hin Picture: NewTV A Cambodian gang responsible for "countless" snatch thefts in Hua Hin and Pattaya has been arrested. Led by a lady boy called Kong Loeun, 25, the team would approach tourists to chat them up and make suggestive comments...

READ MORE...
sponsors