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On the Menu: Tour of Thailand



July 21, 2011


Ty Bellingham Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation! Hors d’Oeuvre Crab with Caramelized Palm Sugar Dressing on Shiso Leaves Salted Organic Chicken and Lychees on Crisp Wafers Oysters with Crispy Shallots and Green Chile–Galangal Dressing Pairing: Champagne Huré Frères Brut Réserve NV Dinner Lobster in Egg Nests with Shredded Coconut Pairing: Domaine de Creyssels Picpoul de Pinet 2009 Seared Duck Breast and Asian Pear Salad with Light Soy and Black Vinegar Dressing Pairing: Domaine de La Réaltière Pastel Rosé 2009 Hot-and-Sour Oxtail Soup with Grilled Grape Tomatoes Pairing: Nicolas Gonin Mondeuse Persan 2009 Assorted Curries with Jasmine Rice > Southern Thai Yellow Curry with Halibut; Chiang Mai Pork Belly with Peanuts and Pickled Garlic; and Spiced Green Curry with Short Ribs Pairing: Domaine Clos Roca Symbiose 2007 Thai Custard with Egg Yolk Strands; and Coconut Ash Pudding with Jasmine Tea Sorbet Pairing: Rauen Riesling Auslese 2005