Latest news with #ThaiCuisine
Daily Mail
13 hours ago
- Entertainment
- Daily Mail
The $38 dish Nigella Lawson 'can't stop thinking about' since leaving Sydney - as locals rush to try the 'sensational' meal too
When British culinary queen Nigella Lawson shares a food obsession, the world listens. And during her time in Australia in June, it was a 'sensational' spicy dish from Sydney 's Porkfat that left her mouth watering - so much so that she 'can't stop thinking about it'. While in town to host dinners for Vivid Sydney 2025, Nigella was spotted at various restaurants enjoying the local food scene with friends and famous restaurateurs. However, the 65-year-old cookbook author and food icon, who regularly comments on Australia's thriving restaurant culture, recently took to her Instagram to rave about the meal that's still living rent-free in her mind. Porkfat, a Thai restaurant tucked away on Sydney's Wentworth Avenue, served her their famous pork larb and it was an instant standout. 'Can't stop thinking about the sensational pork larb at Porkfat!' Nigella wrote in a post to her 3.1million followers. 'I mean, everything I ate there was wonderful, as indeed it always is, but this is the dish… that rules my heart!' It's not hard to see why - Porkfat's signature larb is no ordinary salad. The bold, flavour-packed Northern Thai classic is made with tender, minced pork, loaded with zingy herbs, spice, and topped off with crispy, golden cubes of pork fat that are fast becoming the stuff of legend. 'This is the dish - light, zingy, fresh and fiery, studded with those fabulous golden cubes of pork fat for which the restaurant is named,' Nigella gushed. The restaurant, which is helmed by Thai-born chef Narin 'Boon' Kulasai and his partner Tania, is renowned for delivering authentic, regional Thai flavours with punch and personality. In fact, it's not Nigella's first visit to Porkfat, she's previously sung its praises and seems to make a beeline there every time she visits Sydney. 'Thank you to Tania and Boon who make my soul smile,' she added in her tribute. Nigella has visited Australia multiple times for her book tours and speaking events, but it's clear Sydney's thriving inner-city eateries have a special place in her heart. 'I feel at home here,' she's said in past interviews. 'I've had such an inspiring time eating my way through Australia, and I've wanted to try as many places as possible but, when I'm in Sydney. The bold, flavour-packed Northern Thai classic made with tender, minced pork, loaded with zingy herbs, spice, and topped off with crispy, golden cubes of pork fat that are fast becoming the stuff of legend And if this latest craving is anything to go by, Porkfat's pork larb might just be her most memorable yet. Nigella has an impact on locals after her rave review, with many vowing to book in at Porkfat pronto to see what all the hype was about. 'I'm very partial to larb so this is an excellent reminder to enjoy some local offerings,' one wrote. 'I am ready to crawl from Melbourne to taste the food,' another added. If you're on a budget, Nigella said she she can never get enough of the fish finger bao at King Clarence in Sydney, which costs $15 per bun. 'Being in Sydney without revisiting King Clarence to eat chef Khanh Nguyen's exuberant, masterly and joy-giving food would be a criminal oversight,' she said. 'I mean, how could I leave here without tasting, once more, that fish finger bao and still live with myself? Not a chance,' Nigella said. The popular food writer explained that she needed to go into detail about the dish so everyone can 'truly grasp the magnificence'. 'This particular fish finger is made with barramundi, set in gelatinised dashi stock, then robustly crumbed, then deep-fried, so that when you bite into it as well as a satisfying crunch, you get a burst of deeply-flavoured broth,' she said. 'It's rather like the experience of eating Xiao long bao (aka soup dumplings) only more high octane. 'And in the tender, bouncy, steamed bun as well is a dainty sliver of melty American cheese and a tartare sauce flecked with mustard greens plus, on top, a pearled heaping of vivid salmon roe. Heady-making stuff, and as exquisite as it is bold.'
Yahoo
a day ago
- Business
- Yahoo
Experience the Best Tom Yum Shrimp Soup in Las Vegas at Kung Fu Thai & Chinese Restaurant
Las Vegas, June 19, 2025 (GLOBE NEWSWIRE) -- Las Vegas, Nevada - Kung Fu Thai & Chinese Restaurant, a Las Vegas-based eatery, has just rolled out new dishes, expanding its range of Thai and Chinese cuisines. The restaurant aims to give both its loyal patrons and newcomers a taste of authentic flavors. For those interested in discovering more about the wide array of offerings and services such as dine-in, delivery, or take-out options, visitors can access more information and order online. Their menu now features a variety of soups, including the well-loved Tom Yum Shrimp Soup, which is available at This dish is known for its rich blend of lemongrass, lime leaves, and shrimp, capturing the essence of traditional Thai cooking. Kung Fu Thai Chinese Restaurant, a staple in Las Vegas, also takes pride in offering the Best Tom Yum Chicken Soup in Las Vegas. This dish combines spices and fresh ingredients, appealing to those who enjoy spicy food and those looking for comfort in a warm bowl. The restaurant strikes a balance between honoring traditional Thai and Chinese cuisine and introducing fresh innovations to keep customers engaged. The new menu items reflect this mix of tradition and creativity, aiming to offer both delicious and culturally genuine dishes. "We are thrilled to share these new additions with our guests," says Alan Wong from Kung Fu Thai & Chinese Restaurant. "Our team has worked diligently to ensure that these dishes not only reflect our culinary roots but also bring something exciting and new to the table. We hope our customers enjoy these flavors as much as we enjoyed making them." A go-to spot for a true taste of Asian food in Las Vegas, the restaurant's menu goes beyond just soups. It offers a wide range of Thai and Chinese dishes, designed to enhance the dining experience for locals and tourists alike. Special offers and gift certificates for these unique dishes are often featured on their website, ensuring they reach a broad audience. Kung Fu Thai Chinese Restaurant listens closely to customer feedback and uses it to refine its menu. This keeps their offerings both authentic and desired by diners. The new dishes show their dedication to meeting customer preferences and delivering flavorful meals. The head chef shares, "We believe in the power of food to bring people together. When people visit us, they're not just here to eat—they're here to savor the flavors and experience the culture we represent through our dishes. Our new additions are a testament to that philosophy." By consistently delivering quality, Kung Fu Thai & Chinese Restaurant has solidified its place as a beloved dining choice in Las Vegas. They focus on selecting the right ingredients and using proper techniques to keep the spirit of Asian cooking vibrant and alive in every dish. Guests can find more details about their new menu items by visiting their website or dropping by the restaurant to try the freshly updated menu for themselves. Whether it's the classic Tom Yum Shrimp Soup or other exciting dishes, diners can expect meals crafted with care, tradition, and a hint of innovation. Kung Fu Thai Chinese Restaurant remains dedicated to offering outstanding Thai and Chinese culinary experiences. The new menu items are just one way the restaurant celebrates its culinary roots while adapting to the tastes of its patrons. Every visit promises a journey through flavors, showcasing the authenticity and passion that make the restaurant stand out. ### For more information about Kung Fu Thai & Chinese Restaurant, contact the company here:Kung Fu Thai & Chinese RestaurantAlan Wong702-247-4120aw@ S Valley View Blvd Las Vegas, NV 89103 CONTACT: Alan WongSign in to access your portfolio
New York Times
30-05-2025
- General
- New York Times
Got a Can of Curry Paste? Make Pad Prik King.
Good morning. I'd grilled 50 cheeseburgers, as many hot dogs, 18 brats and six veggie burgers, all of it over charcoal on one of those Americana grills you can get pre-assembled at the big-box store for less than it costs to buy a single porterhouse at Gallagher's in Manhattan. It was a glorious service for kids, parents and grandparents, everything perfumed with smoke and consumed with supermarket salads and chips, a terrific reminder of the pleasures of cooking outdoors for people you care about deeply. I could do that all summer and be happy. But not every week. Overdo it with live fire and commodity ingredients and you'll find yourself bored. There's a reason cookouts are special. They're treats. If you had to cook that way always, they wouldn't be. So this weekend, I'm sticking to the kitchen in the house. On the docket for dinner tomorrow night: pad prik king (above), a dry Thai chicken curry made with red curry paste and makrut lime leaves. If I can find some Chinese long beans at the market where I generally get the lime leaves, I'll use those as well, though if you can't, the dish works nicely with European green beans. Jasmine rice on the side, please. Featured Recipe View Recipe → For breakfast the following morning: the blueberry muffins that used to be served at the Jordan Marsh department store in Boston. There's a terrific story behind that recipe. It's an adaptation of one published in 1847 by Esther Howland in her 'The New England Economical Housekeeper, and Family Receipt Book,' a 19th-century best seller that was essentially the 'How to Cook Everything' of its time. Want all of The Times? Subscribe.
Malay Mail
30-05-2025
- Business
- Malay Mail
DITP Showcases Thai Culinary Excellence with "Thai SELECT Royal Gala Night"
(1) The Awakening Spirit (sour) presented by BLUE ELEPHANT presented by BLUE ELEPHANT (2) The Grounded Spirit (salty) presented by Amdang Typhoon Group presented by Amdang Typhoon Group (3) The Fiery Spirit (spicy) presented by Royal Osha presented by Royal Osha (4) The Soulful Spirit (creamy) presented by R-HAAN presented by R-HAAN (5) The Nostalgic Spirit (sweet) presented by The Artisans Ayutthaya BANGKOK, THAILAND - Media OutReach Newswire - 30 May 2025 - Her Royal Highness Princess Ubolratana Rajakanya Sirivadhana Barnavadi graciously presided over the "Thai SELECT Royal Gala Night." The prestigious event, designed to spotlight Thai cuisine and the trusted Thai SELECT label on the global stage, celebrated the distinctive allure and tastes of Thai food, an integral part of the nation's rich cultural tapestry. Held under the theme "THE FIVE SPIRITS OF THAI TASTE," the gala provided an unparalleled culinary journey. The Department of International Trade Promotion (DITP), under the Ministry of Commerce, organized the event on Wednesday, May 28, 2025, at the Mandarin Oriental Hotel in Royal Highness delivered the opening remarks, warmly welcoming the distinguished guests. The gala dinner featured an exquisite five-course meal, each course representing one of "THE FIVE SPIRITS OF THAI TASTE," masterfully interpreted by acclaimed chefs associated with the Thai SELECT initiative:Adding to the evening's significance was the participation of Ethan Bernath, a globally recognized American chef, writer, and content creator known for shaping global culinary narratives. He engaged in a compelling dialogue with Thailand's leading chefs, exploring the authentic essence of Thai a prestigious certification awarded by the Ministry of Commerce to outstanding Thai restaurants, both within Thailand and internationally, as well as to high-quality ready-to-eat Thai food products. This mark of excellence signifies adherence to authentic flavors and traditional cooking techniques, fostering a worldwide appreciation for genuine Thai cuisine. As a vital component of Thailand's soft power, Thai food acts as a cultural envoy while driving business and economic prosperity., Minister of Commerce, stated, "...Today, Thai SELECT has emerged as a trusted global symbol and a vital instrument in advancing Thailand's soft power. Recently, the Ministry of Commerce has refreshed the image and upgraded the criteria for awarding the Thai SELECT label to four levels marked with a star symbol, comparable to Michelin stars, to better reflect international standards, authentic Thai flavors, and the rich cultural experience. This ensures that both domestic and international consumers can easily recognize and appreciate Thai cuisine, fostering its lasting acceptance on the global stage..."Reflecting on the gala,remarked, "Tonight's event beautifully captured the essence of Thai cuisine, not only in taste but also in culture. Every element brings out the depth of wisdom and passion from its creators. I'm glad that we now have the Thai SELECT symbol, which assures consumers and guarantees that Thai restaurants and food products around the world uphold high standards while preserving the authentic flavors of Thailand.."The Ministry of Commerce remains committed to elevating the global standing of the Thai SELECT program, including the introduction of the "Orchid Star of Honor" emblem, a mark of the highest refinement in Thai culinary arts. Restaurants are now categorized under four tiers: Thai SELECT 3 Stars, Thai SELECT 2 Stars, Thai SELECT 1 Star, and Thai SELECT Casual. Currently, there are over 18,800 Thai restaurants globally, with more than 1,800 holding the Thai SELECT certification. Furthermore, over 900 ready-to-eat Thai food products from more than 100 companies bear the Thai SELECT label. These accomplishments underscore the potent role of Thai cuisine in showcasing Thailand and its vibrant culture to the #DITP #ThaiSELECT The issuer is solely responsible for the content of this announcement.
Malay Mail
24-05-2025
- Malay Mail
Savour this aromatic and umami-rich Thai claypot glass noodles with prawns
KUALA LUMPUR, May 24 – One of my favourite Thai dishes is the one-dish wonder goong ob woon sen or claypot glass noodles with prawns. Heady with aromatics such as ginger, garlic, peppercorns and cilantro roots, these translucent cellophane noodles – made of mung bean starch – soak up all the umami-rich sauce during cooking. You taste the sweet prawns, the briny sauce, the funk of the nam pla (fish sauce). I remember how we'd head to our usual Thai seafood restaurants in Bangkok, barely hours after landing and checking into our hotel, to enjoy this as our first meal of the trip. It's that good. Best of all its status as a one-pot dish means there are fewer utensils to wash up once you're done with dinner. More time to binge watch your latest Thai show obsession on GMMTV or ONE 31 afterwards, chai mai? Dry glass noodles. — Picture by CK Lim THAI CLAYPOT GLASS NOODLES WITH PRAWNS (GOONG OB WOON SEN) Despite its name, I usually cook this in a normal pot rather than a claypot, preferably one large enough to feed 2-3 people. (When dining alone, I halve the recipe and use my trusty one-person claypot.) Also fret not: though it involves quite a number of ingredients, the dish is fairly straightforward. The approach is one of layering: First the pork lard at the bottom of the pot; its rendered fat will grease the base and prevent any food from sticking. Then the pounded aromatics will gently sauté and perfume the entire pot. Ginger is an essential part of the aromatics. — Picture by CK Lim Next in goes the glass noodles, soaked in the sauces, and the prawns. Cover with the lid and cook till done. Simple and easy! One thing to note is to read the instructions on your packet of glass noodles (or tong fun in Cantonese) before soaking them. Some brands may require only a few minutes; others require at least half an hour. Finally I like to add some cabbage for extra fibre, though it's not traditional nor compulsory. The cabbage holds up better to the cooking time than more delicate leafy greens. Ingredients 120g dry glass noodles150ml chicken stock2 tablespoons oyster sauce1 tablespoon light soy sauce1 tablespoon dark soy sauce2 tablespoons Thai fish sauce (nam pla)2 teaspoons sugar1 tablespoon Shaoxing wine1 tablespoon sesame oil4-5 cloves of garlic½ teaspoon black peppercorns½ teaspoon white peppercorns2 medium pieces of ginger2 fresh cilantro roots50g pork lard (or pork belly), sliced into short stripsNeutral cooking oil (optional)12 medium prawns, deveined but heads and shells left intact¼ cabbage, chopped (optional)Chopped spring onion (for garnishing) Fresh cilantro. — Picture by CK Lim Method Soak the dry glass noodles in a bowl of water; follow the packet instructions for how long to soak them, typically 10-30 minutes. While the glass noodles are soaking, combine the chicken stock, oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar, Shaoxing wine and sesame oil in a mixing bowl. Set aside. Leave the heads and shells of the prawns intact. — Picture by CK Lim Using a pestle and mortar, pound the garlic, black and white peppercorns, ginger and cilantro roots until they form a coarse paste. Once the glass noodles have softened, drain and add to the bowl of seasoning sauce. Stir well to mix. Layer the bottom of the pot with the pieces of pork lard. Heat on the stovetop over low heat until the pork fat begins to render. You may now add the aromatic paste on top of the pork lard. Increase the heat to medium. Drizzle a little neutral cooking oil over the paste, if there isn't enough rendered pork lard to help the sautéing process. Once the paste starts to release its aroma, add the glass noodles and any residual sauce. Top with the prawns (and cabbage, if using). Cover with the lid. Cook over medium high heat for 6-10 minutes, until the glass noodles have absorbed most of the sauce. Remove from the heat and garnish with chopped spring onion. Serve the dish in the pot it is cooked in. Enjoy whilst hot. Enjoy while hot. — Picture by CK Lim
