EATING OUT & RECIPES BY NOI
The sublime TT Kitchen
By Christopher Sujarit
TT Kitchen serves up the sublime. Sitting serenely pretty at
the end of Sirimangkalajarn soi 11, this brand new
restaurant is garnering word- of- mouth recommendations from
those looking for authentic and decadent brunch, pasta,
Italian, and desserts. So, what’s the secret?
Western fare seems easy to fake in this town, but TT Kitchen
is the exception. The menu is diverse, friendly, and
seasonal with weekly and monthly specials. The menu is
neatly divided into Appetizers, Salads, Pastas, Flatbreads,
Main Courses, and Desserts. In addition, there are two
boards full of chalked- in “specials” that will stimulate
your curiosity. You can quite successfully choose what
dishes to eat on a whim just by browsing the chalkboard
specials. Check out their Facebook page for their latest
creations and offerings; TT Kitchen’s chefs are enamored
with food and it shows.
My favorite eating partner and I ordered the Stuffed
Portobello Mushrooms to start, the Omelette to share, and
the Greek Flatbread as a side. We finished with the Berry
Meringue with Sorbet. The Mushrooms and Omelette were both
served with large side salads.
After taking my first bite into the cheese- filled medallion
of Portobello, I wanted to get up and do the “this is
delicious” dance. Fresh cheese, flavorful sun- dried
tomatoes, and the tasty patty-slice of mushroom were doing
all the right things to get me to that place called
Yummyland. I was surprised by the lusciousness of the
mushrooms and the tartness of the tomatoes. The enjoyment of
eating these Portobello Mushrooms was audible- um ummmm.
The Greek Flatbread was also a great surprise; a crunchy,
thick wafer of toasted flour topped with hardy hearts of
artichokes, kalamata olives, melted feta, large leafs of
basil, roughage, and an aromatic balance of olive oil and
herbs. The Flatbread is full of flavor. The Omelette was
huge, but not sloppy; three eggs expertly-whipped into
fluffy shape stuffed with chicken, onions, mushrooms served
with toast, two Portobello mushrooms, and four steamed plum
tomatoes. It’s definitely large enough to split, or to help
you halt a hangover.
We were full, but this didn’t stop us from finishing the
Berry Meringue with Sorbet. I didn’t know exactly what a
meringue was except maybe a dance similar to the tango, but
this made the dessert all the better. Each tart, colorful
chunk of egg- white malt-y goodness melted in my mouth; a
perfect finish to a hearty meal. The mountain of meringue
was bordered by two scoops of berry sorbet- raspberry and
blueberry. And, we lived happily ever after, all dressed up
in berry love.
TT Kitchen is the new kid in town and has already shown its
tasty colors, all the way down to the Butterfly Pea flowers
in its side salads. It’s not quite Italian, not quite
Mediterranean, but it’s all impressive. TT Kitchen, see you
RECIPES BY NOI: Nam Phrik Plara Ton
Everyone knows Plara (fermented fish) but not everyone likes
it. Some find it too smelly but others find fascinating
fragrances and a divine taste in it, just like durian.
Most people instantly imagine that it’s smelly and looks
like a thick brown watery gravy sauce, due to our
experiences witnessed at every Som Tam stall. But there is
another kind of Plara and it is different. In my village we
call it Plara Ton or chunky Plara which has a lighter smell
and bigger pieces of fish.
Eating it raw is a bit too extreme and not a good choice,
especially freshwater fish which might make us ill or give
us diseases or parasites.
I tried making Plara a few times success always seemed too
far for me to reach. It looks easy but every time I make it,
it turns to be like tear gas (I don’t know how tear gas
works but when my plara pot is opened people around me
always cry and run included me as well!)
As we already learned Nam Phrik Noom can be dipped and eaten
with many different side dishes such as boiled vegetables
and egg, crispy deep fried pork skin and grilled or deep
fried meat. My village’s Plara is also one of the best
matches for Nam Phrik Noom. When we put them together it is
called Nam Phrik Plara Ton.
To cook it we need to wrap Plara in banana leaf and grill on
low heat until it’s cooked. While waiting we’ll make Nam
Phrik with grilled shallots, garlic and chilies then pound
them with some salt added. When Plara is cooked we just
place it beside Nam Phrik, eat with boiled vegetables and
enjoy our great meal!
Chiangmai Mail Publishing Co. Ltd.
189/22 Moo 5, T. Sansai Noi, A. Sansai, Chiang Mai 50210
Tel. 053 852 557, Fax. 053 014 195
Editor: 087 184 8508
E-mail: [email protected]
Administration: [email protected]
Website & Newsletter Advertising: [email protected]
Copyright © 2004 Chiangmai Mail. All rights reserved.
This material may not be published, broadcast, rewritten, or redistributed.