Yummy tom yum and more Thai flavors at Brasserie on 3 of Conrad Manila
Frederick Alegre, Department of Tourism Assistant Secretary for Public Affairs, Communication, and Special Projects; Elizabeth Sy, president, SM Hotels and Conventions Corporation; Thanatip Upatasing, Ambassador, Royal Thai Embassy; and Harald Feurstein, Conrad Manila general manager, open Flavors of Thailand at Brasserie on 3. Photos by JUN MENDOZA
My love for Thai cuisine came unexpectedly. I was served, by accident, a red-hot bowl of seafood tom yum at a traditional, family-style restaurant in Bangkok. It was so spicy, I had to alternate sipping the soup with cola. I couldn’t taste anything, save for my burning tongue. Since then, I have been in search of the perfect tom yum, discovering that it’s almost like adobo; there is no Absolute Tom Yum and every tom yum experience is different.
At the recent Flavors of Thailand at Brasserie on 3 in Conrad Manila, the tom yum is toned down for the Filipino palate. With hardly a hint of orange, the soup is clear, and more sour than spicy. No carbonated chasers required.
Last week’s Flavors of Thailand is one of Brasserie on 3’s series of events featuring food from around the globe, featuring guest chefs Apichat Sea-Jiang and Chanyut Kaewkra from Conrad’s sister hotel, Hilton Phuket Arcadia Resort and Spa. “Rich and flavorful, we are proud to present authentic Thai cuisine made by guest chefs, in line with Brasserie on 3’s commitment in providing and making use of sustainable and locally sourced ingredients,” said Harald Feurstein, hotel general manager, adding “Together with our executive chef Thomas Jakobi, we are able to curate a special menu of Thai favorites.”
These favorites included tom yum (hot and sour soup), khao neeo mamuang (mango sticky rice), yam talay (spicy seafood salad), tom kha gai (chicken coconut milk soup with galangal, lemongrass and kaffir lime leaves), and poo phad ponh karee (stir-fried curried crab with celery and spring onions).
“The Thai chefs did their own pastes, which have 12 to 13 different kinds of spices inside,” said executive chef Thomas Jakobi. “In Phuket, the food is extremely spicy. The tom yum soup would have the red chili oil on top, so we had to adapt the flavors to the Filipino palate.
Feurstein added, “We are humbled by the warm reception towards Brasserie on 3 and thank our growing following of foodies who look for dishes that make use of sustainable, organic and local ingredients. The overall interactive experience, with chefs working the open kitchen and live stations, complemented by an innovative selection of local and international fare, are some of the things that we are committed in providing and elevating with the help of guest chefs such as our friends from Hilton Phuket. We wish to be top of mind when it comes to diners by inspiring the local culinary scene with unique experiences.”
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Brasserie on 3 is located on the third floor of Conrad Manila. For inquiries, call 833-9999 or email conradmanila@conradhotels.com
