UNO MAS Spanish restaurant at Centara Grand and Bangkok Convention Centre at Central World is pleased to invite any discerning diners to discover an exceptional experience with a Spanish wine dinner by Chef de Cuisine Joan Tanya Dot, in collaboration with Chef Napol Jantraget from the acclaimed 80/20 restaurant.
This special event will be held on the night of August 31 at UNO MAS. Let’s take a look at some of the splendid creations before the day of the event.
Luffa Bread Egg Yolk Emulsion
Served as an amuse bouche, the soft Luffa bread comes pleasantly with a pickled cucumber and a lip-smacking dipping sauce made with egg yolk emulsion, crispy Thai garlic, and chili marinated anchovies. Eat them all together in one bite to get the most flavor out of them.
Txogitxu Fat Old Cow Tartar
The premium Spanish Txogitxu meat from a fat old cow is precisely minced and succulently flavored with water mimosa, fermented garlic and banana chili, and fish sauce vinaigrette. It comes with a perfectly tender texture that immediately melts in your mouth with an aroma of Thai spices. It is then adorned with green leaves and crispy rice crackers for an extra flavor.
Textures & Flavors of Local Tomato
Using a local tomato as a main ingredient, the chefs create a tempting menu showcasing different ways to enjoy this juicy ingredient, including spiced tomato, dried tomato, grilled tomato, fresh tomato, and pickled tomato. They are beautifully plated with Spanish sardines, lemon basil, and a drizzle of arbequina extra virgin olive oil to add a special touch to the dish.
Carabinero Red Prawn 2 Ways
This menu arrived with two distinctive dishes made with Carabinero red prawn. The first one comes with a bouncy piece of red prawn which is lightly torched and tastefully glazed in a delectable sauce with heart of palm and smoked banana chili powder, followed by the second dish of smoked red prawn bisque which is smoothly delicate with a sweet tropical touch from fermented coconut cream and a spiciness from the banana chili salad.
Iberico Presa Pork from “Los Pedroches”
One of the most expensive pork meats in Spain, Iberico Presa pork is charcoal grilled until it turns medium rare with a hint of pink in the middle of the meat. It is then dressed with garcinia vinaigrette which help balance the strong meat flavor before decorating the plate with local coriander and toasted rice tuile.
Charcoal Grilled Dried Aged Steak
Another hearty dish from the two chefs is the charcoal grilled rare steak of dried aged steak from the Basque country Txogitxu, which is pleasingly tender with a smoky and beefy flavor. It is accompanied with fermented hot sauce, lending an addictively hot and garlicky flavor to the meat. It also comes with a side dish of flavorful pasta made with ground rice and roasted garlic puree.
These are just some examples of the two chefs’ creations that you will never get to try unless you join this event. Don’t miss this opportunity to experience the taste of Spain with a Thai touch from Chef Joan Tanya Dot and Chef Napol Jantraget at UNO MAS on this August 31. Reservation is highly recommended.
Spain meet Thailand
Spanish Products with Thai Touches
UNO MAS @ Centara Grand at CentralWorld
Thursday 31st August 2017
Tasting Menu with Wine Pairing at THB 3,800++
** A La Carte menu available **
Direct contact call 02 100 6255