Benjarong hosts ‘The Treasures of the sea’- A Thai Seafood Festival

Author(s): 

Pla kapong dang tod bai makrut krob (Crispy fillets of red snapper tossed with crispy fried makrut leaves, bird’s eye chillies and sweet basil).

Chennai, September 15, 2015: Benjarong is all set to roll out ‘The Treasures of the sea’- a Thai seafood festival at its restaurant on TTK road from the 16th of September till the 4th of October. The renowned restaurant has come up with an exclusive menu of fine Thai seafood delicacies to woo their customers and take them on an unforgettable voyage to the shores of Thailand.

Chef Ram Kumar has specially designed the menu of the festival which consists of the finest selection of vegetarian and non-vegetarian dishes. Appetizers include Pla kapong dang tod bai makrut krob (Crispy fillets of red snapper tossed with crispy fried makrut leaves, bird’s eye chillies and sweet basil), Pla hor baitaey (Morsels of sear fish delicately marinated, wrapped and deep fried in pandanus leaves), and Prathod lom (Prawn wrapped in wonton sheet and deep fried, served with plum sauce). Apart from soups and salads which are an integral part of Thai cuisine, the menu also includes ‘Yang’ which is a cooking method where food is grilled with charcoal over low to medium heat. The festival also features scrumptious main courses like Senmee pahd namprik pow (Rice vermicelli cooked with choice of seafood in soya sauce), Khao pahd keow wahn (Jasmine rice tossed with green curry paste), Pla nung tom yum (Whole hamour fish steamed with classic tom yum sauce), and Pla kapong dang pahd khing (Fillets of red snapper topped with ginger sauce).

Thai food is a harmony of rich flavours and varied textures and the delicacies are prepared with pure spices and rich herbs. Signature Thai cuisine includes rice and many fish based dishes along with a delicious variety of seafood to enjoy. 

Date: 
Tuesday, September 15, 2015