The Hilton Pattaya’s Flare restaurant cooked up a storm for their July 5 wine dinner, pairing zesty Thai dishes with Monsoon Valley wines from Thailand for a special seven-course dinner.
Restaurant manager Saneh “Sunny” Prakomsub revealed the menu while Siam Winery assistant winemaker Suppached Sasomsin showed off selections that best matched the gourmet offerings.
Siam Winery assistant winemaker Suppached Sasomsin (front left) and Tamara Demeo (front right), the Italian account manager for Siam Winery, enjoying the good food at Flare restaurant.
The dinner started with the spicy “hoy prik Thai dum,” clams sautéed in pepper sauce and morinda leaves. It was matched with Brut Blanc 2011 sparkling wine. Next up was a Kay Satay, a marinated chicken skewer with peanut sauce. A Colombard 2012 white wine was paired with this dish.
“Yum khamin koong” followed, a curcuma salad with grilled prawns, shredded coconut and crispy shallots. This was matched with a Shiraz 2012. A spicy “tom saeb” soup was the last appetizer served with a Cuvee de Siam Blanc 2010.
The main dish followed a lemon sorbet and Chenin Blanc medium sweet 2012. The dish was “kaeng ped yang,” a fried duck on pineapple rice. The only red wine of the evening was served with this dish, a Cuvee de Siam Rouge 2010.
Traditional favorite mango with sticky rice served as dessert; the wine a Chenin Blanc Late Harvest 2012.
Suppached and Tamara Demeo, the Italian account manager for Siam Winery, checked whether the meals and wine meet expectations and assured dinners that these Thai wines were competitive with western wineries.
Suppached said the grapes are from the Monsoon Valley in Hua Hin. He said he spent many years in France where he learned all about wines bringing his knowledge back to the Bangkok-based winery.
