Thailand is known for it’s fresh and delicious street food, but fine dining in Patong takes Thai food to a whole new level.
At The 9th Floor our food is distinctly Mediterranean, but this doesn’t stop us enjoying Thai food. Here are a couple of our current favorites:
A new surf and turf…..
We’re all familiar with steak and lobster, but experimental chefs are trying out some new exciting combinations. Have you ever thought of veal fillet and squid?
The veal is sealed in a hot as you dare pan and then rolled in parma ham and cooked sous vide style. This is where the meat is sealed in a bag and then cooked in hot water. It’s a great way to achieve even cooking through the whole piece of meat or fish and takes some practice to get the timing right.
The squid is cooked the same way and then both the meat and the squid are put on skewers and cooked over charcoal. This is a rich dish so keep the side dishes simple with grilled vegetables and rice.
Veal and squid are normally paired with a white wine, but when there are the strong flavors of curry, soy sauce and peanut then you need a firmer wine.
Try the Spanish Altos Ibericos Crianza from Bodegas Torres with this. The 2011 drinks very nicely at the moment featuring rich fruit aromas with spicy, smoky notes and an intense palate with firm tannins and subtle fruit acidity. The wine is an elegant, opaque cherry red.
Vineyard Location – An area called Alto Otero, near to the town Labastida, north of the Iberian Peninsula.
Varietal Composition – 100% Tempranillo.
Cooperage – 12 months in French and American oak, partially in new barrels. Bottle-aged 12 months minimum on a wine rack with controlled temperature and humidity.
Alcohol – 13.5%