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Michelin-starred Thai chef returns for new culinary collab at Benjarong

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Jeeves De Veyra

ABS-CBN News

<div style="margin:0in 0in 8pt;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);line-height:15.6933px"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043343622320240708100724_THAI CHEFS.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted"><em></em>Chef Ja and Chef Noom. <em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p style="margin:0in 0in 8pt;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);line-height:15.6933px">Leave it to Dusit Thani Manila’s celebrated restaurant Benjarong to deliver extraordinary Thai culinary experiences.</p><p>S<span style="line-height:15.6933px">even-year consecutive Michelin-starred</span> Chef Thaninthorn “<em><span></span></em><span></span><span>Noom</span><span></span><em><span></span></em>” Juntharawan of <em></em>Chim by Siam Wisdom<em> </em>teams up with Benjarong’s own chef de cuisine Watcharaphon “Ja” Yongbanthom for “A Celebratory Homage to the Flavours of Thai Cuisine.” </p><p>This isn’t the first time the two have teamed up as they have previously collaborated back in 2019 with an epicurean pairing with Thai wine.</p><p style="margin:0in 0in 8pt;color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);line-height:15.6933px">This started out with the two chefs travelling and staying at each other’s kitchens -- Chef Ja to Chef Noom’s home at Chim by Siam Wisdom and Chef Noom to Dusit Thani in both Bangkok and Manila. Chef Ja took some of the best-sellers in Chef Noom’s restaurant and gave them her own twists, while Chef Noom surveyed ingredients not normally associated with Thai cooking to add some unusual dishes to the menu.</p><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043341113920240708100724_THAI 01.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span>The two chefs opened with a stunning dish. Foie gras is one of the last ingredients I’d expect in a Thai dish. This Tab Haam has two pieces of goose liver, one glazed with brightness of lychee-calamansi, the other with the spicy umami of tamarind-fish sauce and coriander.</span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043338517720240708100724_THAI 02.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span> <span>Chef Noom and Chef Ja sure know how to tease the eyes. The Gung Salong was another stunning dish with a pair of fried shrimp and avocado wrapped in phyllo pastry threads. There’s a nice crunch with this, best dipped in their in-house sweet chili sauce.</span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span> </span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043330478120240708100724_THAI 03.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><p style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in">The Tim Klong’s heat hit the unaware. This soup with local dalag, lemongrass and shallots are usually served during the rainy season for its comforting sour and spicy notes.</p><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"> </div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043328388020240708100724_THAI 04.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span>This grilled scallop on the shell has a hot curry sauce from southern Thailand. The spice was surprisingly mellowed down from the Tim Klong, perhaps because of the eggplant peanut paste in the curry.</span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"> </div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043326180120240708100724_THAI 05.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><p style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in">The first of the mains, the Pla Yang, Nam Prik Ma Kuea Thed, was another plating masterpiece. Put a bit of everything on the plate -- a piece of gindara, kamote and potato puree, and that crunchy bit of chicken skin -- to best enjoy this.</p><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"> </div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043324100020240708100724_THAI 06.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><p style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in">I seldom see tender beef cheek in Thai cooking. This was a great protein for the massaman-like curry in the Gaeng Singhol Nuea. The sauce was rich, but again, was mildly spicy. Perfect for those who don’t like that much heat in their food.</p><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"> </div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043321660020240708100724_THAI 07.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></div><p style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in">There was a lot going in the Bai Toey,  the first of two desserts. Take a couple of seconds to admire this work of art, then just fold bites of sorbet lychee, Thai tea mousse, and blackberries into the center of the pandan corn flake cake.</p><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"> </div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043319401820240708100724_THAI 08.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span>The dinner ended as it started. This petit four of Tang Mo Pla Hang (watermelon topped with sweet umami dried shrimp, sugar and shallot), smoked Thong Ek (wheat flour dumplings with egg yolk), Khanom Piak Poon (ube with coconut), and Khanom Fak Thong (steamed pumpkin) with a sweet treat for the eyes, nose, and the palate.  </span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span> </span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span><span class="fr-img-caption fr-fic fr-dib" style="width:950px"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/172043278525020240708100724_THAI 09.jpg" style="width:950px" class="fr-fic fr-dib"/><span class="fr-inner" style="text-align:left"><span id="isPasted" style="color:rgb(34, 34, 34);letter-spacing:normal;orphans:2;text-align:start;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;background-color:rgb(255, 255, 255);text-decoration-thickness:initial;text-decoration-style:initial;text-decoration-color:initial;display:inline !important;float:none"><em>Jeeves de Veyra</em></span><em> </em></span></span></span></span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"><span>There is a wine-pairing option available featuring Riesling from the Seattle Winery Chateau Ste. Michelle. The multi-awarded Eroica, a collaboration between the Washington winery and German winemaker Dr. Loosen, stood out with its sweet, crisp and polished notes.</span></div><div style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in"> </div><p style="color:rgb(34, 34, 34);text-align:start;text-indent:0px;background-color:rgb(255, 255, 255);margin:0in">The 8-course “A Celebratory Homage to the Flavours of Thai Cuisine” menu is available at Benjarong located at the ground floor of Dusit Thani Manila and is priced at P5,500++. Reservations recommended.</p><div><br/></div><div><br/></div>

<p>Leave it to Dusit Thani Manila’s celebrated restaurant Benjarong to deliver extraordinary Thai culinary experiences.</p>

Leave it to Dusit Thani Manila’s celebrated restaurant Benjarong to deliver extraordinary Thai culinary experiences.