It is not everyday that you’d be given a chance to take cooking lessons and try dishes from no less than an Iron Chef winner, in one of your fave restau in the Metro. 🙂 Let me rephrase that, in my absolute fave Thai restau in the Metro… Benjarong.

I immediately fell in love with Benjarong few years back when I first tried Thai master Chef, Chef Phacharaporn “Tun” Noinak’s Phad Thai Gung Sod.

Good food should be comforting, and should remind you of your mom’s cooking. I am not Thai, but I can taste the heartfelt cooking of Chef Tun with every stand of noodles I have.

Fast forward to few weeks back wherein Dusit Thani Manila invited Iron Chef Thailand 2015 Kamol Chobdee-ngam ” Chef Gig Kamol”, to share his expertise in seafood and in Thai cooking.

A third generation heir to a legendary 60 year-old restaurant “LerdTip Wanghin 70” is an establishment known for their Crab dishes.

Chef Gig prepared a Stir-fried Crabmeat in Curry Sauce dish which showed his skills in cooking crabs, and the same time shows the complexity of flavors in Thai cuisine.

Resident chef of Benjarong, Chef Watcharapon Yongbanthom “Chef Ja”, also showed her skill in the kitchen by preparing a very tedious dish, Peek Gai Yad Sai Geang Khieo Wan Tord.

It is only my first time to try this Benjarong specialty, Crispy Wing stuffed with Green Curry, and it made me regret not ordering this wonderful tasting dish before.

I’ve been dining in Benjarong for years now, and it has always been the same fare. Shrimp Cakes, Phad Thai, Tom Yum or Curry, Rice, and a dessert, yes… that is food for one. Chef Ja’s Crispy Wing is a new fave.

I am very much delighted to be part of this exclusive activity as a prelude to a series of exciting gastronomic adventures as the hotel, Dusit Thani Manila, re-launches the best Thai restau in Manila, Benjarong this October.

I will surely miss the ambiance of old Benjarong, but I am happy it will soon unveil a new look, a new location within the hotel, and will offer guests to a more modern take of Thai gastronomy this coming month.

Stay hungry,

thehungrychef

Nathaniel Uy