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People who sell foreign food. Not delicious Thai food?

"People who sell foreign food mean that Thai food is not delicious!?"

- This is a sentence your mother steamed a few months ago.

For me, Oh, I don't think much.

Actually, I didn't think anything. 😄 Because my duty is to watch the atmosphere (vibe).

But for elder brother..Probably not.

.....

The situation accelerated.

The restaurant team that we respect loves

And Uncle Meow, the owner of the reservation shop, before Ayutthaya # Jung Rung has plans to visit Nakhon Si.

Uncle used to say, 'Anyway, Uncle is not a foreigner's neck. Will cook a foreigner to like Uncle --very difficult

It's edible, but it's not the uncle. '

😃, we have to fight!! ✌🏻

He made one of the menus served:

"# Southern Duck Spicy Curry"

That's caused by a new interpretation from the traditional roast duck spicy curry menu.

'Smoked duck breasts that are grilled until the leather is finely crisp, while the meat inside retains its juicy and mild smoke smell.

Served with a spicy curry, southerly curry simmered with fresh coconut milk until a smooth, rich, meat sauce.

There is a balance between spiciness and oily, sour sweetness and a thin caramel smell.

This makes the flavor of the dish more dimensional without being too heavy.

There is a clear spice smell without drowning out the taste of duck meat.

Serve a pair with hot baked 🫓 bread Pita.

For eating with curry.

There will be a different way to eat.

(He will introduce the elder in front)

....

Last month, Uncle Meow said

"Let's pass"

So it's developed into the newest release menu.

Serving to your family team, Director Sarvat, is the first family.

I'm glad the director praised you.

"Be particularly impressed with this menu."

🧡

# Nakhon Si Thammarat Restaurant # Delicious to tell

5/17 Edited to

... Read moreจากประสบการณ์ของผู้เขียนและทีมงาน ทำอาหารฝรั่งไม่ได้แปลว่าจะทำอาหารไทยไม่อร่อยเสมอไป เรื่องนี้สะท้อนให้เห็นถึงความเชื่อผิดๆ ที่ยังคงมีอยู่ในวงการอาหารบ้านเรา แต่ความเป็นจริงแล้วเชฟหรือร้านอาหารหลายแห่งสามารถปรับเปลี่ยนและประยุกต์เมนูไทยให้เข้ากับรสนิยมสมัยใหม่ได้อย่างน่าประทับใจ ยกตัวอย่างเช่นเมนูที่ถูกนำเสนอในเนื้อหา แกงเผ็ดเป็ดใต้ที่ได้รับการตีความใหม่จากแกงเผ็ดเป็ดย่างแบบดั้งเดิม โดยการใช้อกเป็ดรมควันที่ย่างจนหนังกรอบในขณะที่เนื้อยังคงความฉ่ำและมีกลิ่นควันอ่อนๆ รวมถึงการเคี่ยวพริกแกงใต้กับกะทิสดจนได้ซอสเนื้อเนียน นอกจากรสชาติเข้มข้นแล้วยังมีความสมดุลของความเผ็ด ความมันและความหวานอมเปรี้ยว รวมถึงกลิ่นคาราเมลที่เพิ่มมิติให้กับจานอาหารนี้อย่างลงตัว การทานแกงเผ็ดคู่กับ Pita bread อบร้อน ก็เป็นวิธีการเสิร์ฟที่ถือว่าแปลกใหม่และช่วยเปิดประสบการณ์รับประทานอาหารแบบ Fusion ที่หลายๆ คนอาจไม่เคยลอง ซึ่งสะท้อนถึงการผสมผสานวัฒนธรรมอาหารอย่างสร้างสรรค์ นอกจากจะสะท้อนจริงจังต่อความเป็นไทยต้นตำรับแล้วยังตอบสนองรสนิยมลูกค้ายุคใหม่ที่ชื่นชอบความแปลกใหม่ ที่สำคัญคือการได้รับคำชมจากผู้ที่มีความเชี่ยวชาญและชื่นชอบอาหารดั้งเดิม เช่นลุงเหมียว เจ้าพ่อร้านจองก่อนที่อยุธยา และท่าน ผอ.ประเสิร์ฐ ที่ให้การยืนยันความอร่อยและความประทับใจในเมนูนี้ ถือเป็นการพิสูจน์ว่าสามารถปรับอาหารไทยแบบดั้งเดิมให้เข้ากับวิธีการปรุงอาหารหรือวัตถุดิบใหม่ๆ ได้โดยไม่เสียเอกลักษณ์ ดังนั้นความเชื่อที่ว่าสูตรอาหารฝรั่งจะส่งผลให้ทำอาหารไทยไม่อร่อยจึงควรมีความยืดหยุ่นและเปิดใจรับฟัง พร้อมทดลองและปรับตัวตามประสบการณ์ เพื่อยกระดับฝีมือและสร้างสรรค์เมนูใหม่ๆ ที่ตอบโจทย์ทั้งรสนิยมดั้งเดิมและสมัยใหม่ ทำอาหารไม่ใช่เรื่องของการแบ่งแยก แต่คือศิลปะที่เปิดกว้างให้เกิดการเรียนรู้และสร้างสรรค์อย่างไม่มีที่สิ้นสุด

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