A Taste of Royal Thai Cuisine at Red Ginger

Red Ginger showcases traditional Thai cuisine with authentic dishes prepared by Guest Chef Aek Charttakul from September 15 to 25, 2016, adding yet another flavorful experience to City of Dreams' wide repertoire of dining options. 

Located at the upper ground floor of the sprawling City of Dreams integrated casino resort, Red Ginger offers the diverse flavors of Southeast Asian cuisine in an elegant yet casual setting. The spacious and semi-open design adds a unique vibe to Red Ginger, matched by its courteous and attentive service.

And for a few days, diners can experience authentic Thai cuisine. For starters, we were served guest chef Aek Charttakul's appetizers, the light and tasty Kao Tang Na Tang (P 260), crispy rice crackers with peanut sauce and a refreshing roll with shrimps and vegetables before the mains. 

Guest Chef Aek Charttakul began his career at Dusit Thani mastering royal Thai cuisine back in 1999 followed by stints in Le Toit du Monde in France and Swissotel Le Concorde Bangkok where he managed the banquet kitchen. He is currently a director and culinary consultant of the Thai Culinary Academy.  

Along the way, guest chef Aek Charttakul has won numerous culinary awards including a silver medal in the 2015 Philippine Culinary Cup, a gold medal at the 2014 Villeroy & Boch Culinary World Cup in Luxembourg and a gold medal with distinction at the 2014 Salon International de L'Agroalimentaire International Top Chefs in China. Impressive credentials, and for ten days diners can expect authentic Thai cuisine at Red Ginger's Royal Thai Cuisine festival. The first course was then served, starting with guest chef Aek Charttakul's Mee Krob (P 300), crispy vermicelli with shrimp tossed in a zesty sweet and sour sauce. The dish, like all Thai dishes, plays on a palette of distinct and varied notes along with contrasting textures. 

Guest chef Aek Charttakul's Tom Klong Kradook Moo (P 370), spicy pork ribs in a light yet flavorful broth, is another play on contrasting flavors, with the mildly sour notes and soothing heat from the chili tempering the richness of the pork rib.  

The Kaeng Kew Wan Gai (P 420), the traditional Thai green curry with chicken, is served next with tender chunks of chicken on a rich and creamy sauce made with curry spices and coconut cream. The delicate notes of the chicken are enhanced by the richness of the sauce, pairing well with steamed white rice. 

Guest chef Aek Charttakul then served a pair of savory dishes, with Pad Kaprao Nua (P 520), tender stir-fried Angus Beef with hot basil...

...and Kor Moo Yang (P 460), roasted pork neck with spicy Thai dipping sauce, with the rich savory notes of the beef and pork punctuated by the chili. It's dishes like these that highlight the uniqueness of Thai cuisine, with its bold use of flavors without overpowering the other for perfectly balanced notes.  

Guest chef Aek Charttakul's Poo Pad Pong Karee (P 720), stir-fried crab with egg and yellow curry, adds a celebratory vibe to our royal Thai feast, with succulent crab draped in a rich and creamy sauce enriched with curry spices and egg. The sauce alone is great with steamed white rice, releasing vibrant notes with every spoonful. 

No Thai feast is complete without the traditional noodle dish, Pad Thai (P 480), stir-fried Thai noodles with prawns. Each noodle is coated with the sweet and mildly spicy sauce, punctuated by the crushed peanuts for flavor and texture. 

My Thai dining experience was capped by guest chef Aek Charttakul's rich and refreshing Kao Naew Mamuang (P 245), sticky coconut rice with mango, familiar and comforting flavors with the tart notes of the sweet mango tempering the richness of the coconut cream. Craving for authentic Thai flavors? Better hurry. The Royal Cuisine of Thailand by Guest Chef Aek Charttakul runs from September 15 to 25, 2016, with lunch from 11:00am to 3:00pm and dinner from 6:00pm to 11:00pm.