|Suiting up for the new kitchen|
Chefs are always pretty much crazy about their kitchen. After all, it is where they work, perform, and many times rush to complete their jobs at the nick of time. Most of all, many chefs dream up new mouthwatering dishes in their trusted kitchen. It is the room where raw materials are turned into something we all enjoy, many very creative and reflecting the best of the day’s freshest ingredients.
|Automatic fruit and veg cleaning bin|
Recently, I was a guest to explore Shangri La Hotel, Bangkok’s new US$1.5-million kitchen with a small group of food writers and editors. This is the first time since the completion of the renovation that there’s a press tour and it is combined into the hotel’s new culinary offer – the Chef’s Table – as the tasty finale of the day. We first needed to suit up with hygienic white coat and hairnet before entering the kitchen area. This is where all the fresh food comes in and the first big step is cleaning them all. Pictured above is their new fruit and vegetable automatic cleaning bin.
|The cold kitchen|
Shangri La’s new main kitchen has seven sections – all joined into a network with a cool room and other cooking facilities such as cold kitchen area (seen above), butcher and fish rooms, smokers, blast chillers, stock pot areas and main halls where accessories such as ice sculptures are made and assembled. All rooms are temperatures-controlled and the floors are all anti-slip tiles. The day we were there, there was a nice stream of Thai classical music in one room and a live guitar the next just to sooth the mood, too.
|Lobster in XO sauce by Chinese chef Jacky Chan|
|Our dinner table at the Tea Lounge|
|First course of seared queen scallop and pekking duck skin|
|Second course of creamy mushroom soup|
|Chef Bohdan was getting the lamb ready for everyone|
|House-smoked and grilled lamb rack|
|Chocolate martini sets tone for the dessert|
|Wonderful red velvet chocolate bar with orchid art|
|Chocolate in pink lipstick|
|And more creations by Chef Braun|