I was invited to a gastronomic afternoon at Mango Tree as they unveiled new dishes to the media. Mango Tree group is a dynamic, innovative and fast-growing company that has a vision to bring authentic Thai cuisine with a creative twist to the world, and to plant a Mango Tree in every major world city. At the vanguard of the global Thai food explosion, the Mango Tree group comprises the Mango Tree, Mango Tree Bistro and Mango Tree Cafe brands, as well as Coca, the contemporary steamboat suki concept.
Thai restaurant operator, cultural ambassador and culinary innovator Mango Tree Worldwide has announced an ambitious programme of expansion on its fifth anniversary that will significantly extend its branded restaurants and cafés in the Philippines by 2020.
During the media event, we were so lucky to have a taste of the cultural capital of Thailand, Chiang
Mai and the northern Lanna kingdom which are among the inspirations for five new dishes, each one given a delicious twist by Mango Tree CEO, Chef Pitaya Phanphensophon.
We were served this very refreshing drink. Unfortunately, I forgot what it's called.
“Flavours of Thailand”, showcasing the five dishes from the four regions of Thailand, will be launched on May 1, providing diners with the opportunity to taste genuine Thai cuisine and introduce to the market dishes that are less well known, but no less exceptional culinary experiences.
There was a live demo and some participants from Miss Possibilities Foundation were there as well to help out.
Here are some of the ingredients of the dishes:
“My love affair with Thai food started in earnest when I was in boarding school abroad. Myself, and my fellow Asian students missed rice from Thailand. So it all started with a small rice cooker, soya sauce and sweet Chinese sausage. Later I added mushrooms and chicken before moving on to more elaborate recipes.”
The following day was actually a charity event for the benefit for the Miss Possibilities Foundation
Supporting children with special needs.
The restaurant smelled like streets of Thailand which made me miss the country even more.
These are the highlight dishes:
Kanom-Jeen Nam Ngiaw, a rice noodle creation originating from the ethnic Shan community made with garlic, red curry paste, yellow bean sauce, diced tomatoes, turmeric, fish sauce, spring onion and coriander; slow-cooked with either chicken or pork ribs.
Krapaw Bacon is a Mango Tree innovation from central Thailand, taking one of the best loved spicy dishes and turning it into a lighter and healthier snack by removing the boiled rice and eating with lettuce.
Sai Oua or northern Thai sausage will also be among the offerings. Made from pork mince, the dish is infused with herbs and spices and freshly pounded curry paste creating an ultimate finger-friendly snack served either hot or cold.
Chef Pitaya’s recipe reaches beyond the original by using Onzen eggs instead of fried hard boiled eggs for a fun, healthy, delicious taste experience.
Moo Ping, pork marinated in sweet soy-based sauce and grilled on charcoal stove, a unique dish that showcases all the signature Thai flavours: sweet, sour and spicy from the north eastern region know for the origins of Som Tam.
Here's a nice twist to the usual mango sticky rice. They used lychee instead. :)
Mango Tree Worldwide celebrated its anniversary in Manila by working with Ms. Suzanna Pavadee Vicheinrut Yuzon, former Miss Thailand and President of Miss Possibilities Foundation – a
non-government, non-‐profit organization which supports children with special needs.
As for the food, the showcased the new dishes of Mango Tree. This menu will be available starting May 1.
At the end of the program, a donation was made by Mango Tree and its franchise partners Mother Spice Food Corporation as a part of an ongoing commitment to Miss Possibilities Foundation.
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