Thai food might not be among the most popular cuisines in the Philippines but this hidden gem offers a bevy of dishes that would tickle any foodie’s taste buds. For the month of April, Conrad Manila’s Brasserie on 3 highlights the breadth and depth of the Philippines’ neighbor country’s cuisine with Waldorf Astoria Bangkok’s chef de cuisine Akkawin “Pun” Pitrachart taking over as part of the hotel’s long-running Legendary Chefs Series.
Fabio Berto, general manager of Conrad Manila shared his thoughts on the latest edition of the Legendary Chefs Series at Brasserie on 3. “We are delighted to welcome Chef Pun to Brasserie on 3, where he will orchestrate an extraordinary culinary experience for our esteemed guests. This collaboration not only brings the rich and vibrant flavors of Thailand to Manila but also showcases the exceptional talent of Chef Pun from the esteemed Waldorf Astoria Bangkok.”
As in the previous editions of the Legendary Chefs Series, Chef Pun takes diners on a flavorful journey with his deeply personal renditions of classic Thai dishes in a mouthwatering buffet spread. He focused on Northern Thai cuisine which is more mellow compared to its spicy Southern counterpart. This makes Northern Thai cuisine more approachable for new diners while showcasing the complex combinations of sweet, sour, salty, savory, and spicy that Thai cuisine is known for.
One of the must-tries is the Khao Soi, a coconut curry noodle soup dish which combines fresh egg noodles and fried noodles for textural contrast. Chicken is the main protein used due to the Muslim influence in the north.
Meanwhile, the Thai-Style Roast Beef sees Chef Pun’s French culinary background shine through; while the beef hindquarter might be seasoned with Thai flavors, the cooking method and the attention to technique makes the dish a masterpiece on the carvery.
Another beef dish that is a must-try is the Massaman curry. One of the original fusion dishes, it combines ingredients from Persia, the Indian subcontinent, and the Malay archipelago with ingredients used in native Thai cuisine to create a rich and hearty dish that is tantalizingly complex in flavor.
For those who enjoy seafood, the Talae Pad Pong Karee or Stir-Fried Seafood with Curry is a tasty option with the day’s fresh catch including scallops, shrimps, fish and squid in a flavorful curry sauce whose mild heat whets the appetite.
The homemade Sai-Ua or Northern Thai Sausage is a nod to Chef Pun’s childhood. The rich blend or aromatics adds both fragrance and flavor to the sausages revealing yet another layer in the complex tapestry of traditional Thai flavors. The Larb Kua is also a northern Thai classic. Here, minced pork is stir fried in an assortment of chilies, herbs, and spices for a flavorful dish with fresh herbal notes all rounded out with a spicy kick.
The Pad Pak Ruam or Wok-Fried Assorted Vegetables is the perfect side to a tempting assortment of savory mains. Perfectly cooked with a fresh crunch, the vegetables bring fresh flavors as you explore more of Chef Pun’s array of dishes at Brasserie on 3.
Tradition and variety come together in the latest edition of the Legendary Chefs Series at Brasserie on 3, consistent with the previous concepts for a refreshingly unique buffet dining experience by the bay. Buffet dining remains a popular option built around value and variety, and Brasserie on 3 takes it a notch higher infusing it with authenticity and tradition.
Chef Akkawin “Pun” Pitrachart’s sumptuous spread of authentic Thai cuisine is available at Brasserie on 3 for the whole month of April for both lunch and dinner.
