Spicy Edge of Thai Food

Hotel Annapurna hosts Thai Food Fest in Lower Lounge and Arniko Room from August 16 to 25

Fresh and fragrant, famous for its balance of sweet, sour, bitter and salty, Thai food has mapped Thailand and Asia in the world. The popularity of Thai food among food enthusiast in Kathmandu is no less. Hotel Annapurna has brought an expert chef from Thailand for their 10 days Thai food Fest, giving the populace of Kathmandu an opportunity to experience the authentic Thai food.

On August 15, Hotel Annapurna had over a few invitees for a preview buffet-dinner of Thai Food Fest with the Ambassador of Thailand to Nepal, His Excellency Bhakavat Tansku as the guest of honour. Friends from corporate houses and media also attended the event.

Inaugurating the Thai Food Fest, His Excellency Bhakavat Tansku and CEO of Annapurna Hotel Raju Bikram Shah performed a ribbon cutting ceremony. Champagne was popped open for the occasion and a toast to the relationship between Nepal and Thailand was made by CEO Raju Bikram Shah.

CEO Raju Bikram Shah spoke a few words, welcoming everyone and gave a brief about the event. He said, “Hotel Annapurna always endeavors to bring something new, so we thought of bringing the authentic Thai taste to Kathmandu by having an expert Thai chef, Chef Paniti brought in from Thailand. And let the people in Kathmandu and tourists enjoy a culinary delight of authentic Thai food for 10 days.”

“Tonight we have a buffet-dinner for the invitees which are Chef Paniti’s special and from tomorrow we will have table d'hôte menu and à la carte menu available for both lunch and dinner,” he further added.

With a drink of Thai Guava Delight, Thai Ice Tea or Champagne in hand, the guests were seen enjoying authentic Thai snacks such as Fish Cakes and Thai Spring Roll. In the buffet-dinner the dishes available were Tom Kha Hed (fresh mushrooms cooked with coconut milk), Som Tum Thai (Thai style raw papaya salad), Lard Gai (spicy minced chicken salad), Kao Suay (boiled rice), Gang Keaw Wan Chiken Gai/Gang Keaw Wan Veg (Thai Green Curry), Kae Pad Krapow (stir fried lamb with Thai spices) and Pad Thai (Thai style flat rice noodles with bean sprouts). The authentic Thai desserts available were Sago in Coconut Milk, Kleeb Lamduan (Thai short bread cookies), Thong Muan (Thai coconut crêpe).

After the gastronomic delight of authentic Thai buffet-dinner, Nepal Traveller had a few words with Chef Paniti Chantayasakorn.

How did you find your passion in food and cooking?

I guess it started when I was young and used to cook with my mom and my grandmother. And four years ago, when I was really busy with my work, I was searching for some to balance my life. I tried water painting but it was meant for me so I decided to learn cooking. I joined a Thai Culinary Arts School and was in the kitchen nine hours a day. It was tiring but I loved every moment of it. After four months of practicing for nine hours every day, I graduated. Now, cooking is where I find my inner peace.

What was the concept for this Thai Food Fest?

The concept for this Thai Food Fest was signature Thai Food made with authentic Thai ingredients. The Thai food culture differs from other food culture but is similar throughout Thailand, we mainly have salad, soup and curry which is eaten altogether with rice and we have some dessert. Since we are focusing on authenticity, I made the green curry paste in Thailand and brought it with me. Here, I alos made the sauce for Pad Thai and we brought the best ingredients that would give the same authentic taste of Thailand.

What are your plans for the future?

When I go back to Thailand, I plan to participate in a cooking competition and then after that I plan to open a restaurant of my own.