JW Marriott Khao Lak’s chef flies down to host a traditional Thai food festival and gastronomy workshop

 If you’re planning to gorge, don’t miss out on the massaman gai or the gaeng phed ped yang.

Anoop Menon Published :  05th May 2017 06:00 AM   |   Published :   |  05th May 2017 06:00 AM

Chef Kamol Chukaew

As far as epicures are concerned, The Land of the White Elephant has more to offer than just som tam/green papaya salad. To demonstrate this, Kochi Marriot’s executive chef Prakash Chettiyar has planned an extensive Thai Food Festival, that begins today and ends on May 14 (`1,300 plus tax).To ensure complete authenticity, he has roped in Kamol Chukaew, the head chef at JW Marriott Khao Lak, who has over 24 years of experience.
I catch up with the slightly jet-lagged but amiable chef Mol (as he prefers to be called) over breakfast at Kochi Kitchen.“It seems that Kerala shares my Surat Thani palate’s love for coconut and seafood. But, I also hope to introduce foodies to a whole range of Thai culinary treasures especially the North-Eastern region’s fiery Isan cuisine,” begins the 45-year-old.

Hands on
If you’re coming to gorge, don’t miss out on the massaman gai, a mildly spiced chicken curry with potatoes and crushed peanuts or the gaeng phed ped yang which is a roasted duck in red curry doused in coconut milk, pineapple and cherry tomatoes.As for aspiring chefs, ask chef Mol to show you his signature prawns tom yum goong soup recipe. 
“I’ve previously hosted gastronomy workshops at Indonesia and Singapore as well. People with zero cooking experience can also easily learn to make the simple, aromatic and flavourful Thai dishes, especially desserts like khao neeo mamuang (coconut sticky rice topped with mango),” he concludes.

On May 6 at Kochi Marriot
`666  onwards. 
From 3pm-5 pm.
Details: 7177777