Everyone has their own technique at making Phö, and in all my travels, I can truly say that I have never tasted any better Phö than the one made recently by Khamsene. To be exact, he didn’t actually make my dish, I am referring to the Stock or Broth that he made.
“Its a secret family recipe”, says Khamsene. So there is no chance of finding out the recipe, unless you are a part of his family I guess…. 😆
Another thing that we have been boiling is our 8 legged friend, the Octopus.
This Cephalopod is destined for a Salad, or “Yum”.
With all our High-tech machinery, we still prefer to prepare our herbs the old-fashioned way, with a Pestle and Mortar.
Green Lipped Mussels are great for using as an Amuse Bouche.
Suri prepares our evening appetisers.
Dressed with Yuzu Vinaigrette and Grated Parmesan, they make a great mouthful. Never overcook Mussels or they can become rubbery.
Continuing the Sea theme, Saki gets his Sushi and Sashimi presentation ready.
Moving away from the shore, we are proud to use local products, especially the Beef.
Khamsene, cleaning and trimming the Sirloin.
Most of the trimmings were used in a Larb for the staff! 😉
Another Amuse Bouche that we used was Prawns with Sweet Sauce and Homemade Grissini (Celery Salt and Squid Ink flavour)
And for those with a sweet tooth…
Sangkaya, or Steamed Coconut Custard Pumpkin makes a welcome return to our Menu.