Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation!
Hors d’Oeuvre
Crab with Caramelized Palm Sugar Dressing on Shiso Leaves
Salted Organic Chicken and Lychees on Crisp Wafers
Oysters with Crispy Shallots and Green Chile–Galangal Dressing
Pairing: Champagne Huré Frères Brut Réserve NV
Dinner
Lobster in Egg Nests with Shredded Coconut
Pairing: Domaine de Creyssels Picpoul de Pinet 2009
Seared Duck Breast and Asian Pear Salad with Light Soy and Black Vinegar Dressing
Pairing: Domaine de La Réaltière Pastel Rosé 2009
Hot-and-Sour Oxtail Soup with Grilled Grape Tomatoes
Pairing: Nicolas Gonin Mondeuse Persan 2009
Assorted Curries with Jasmine Rice > Southern Thai Yellow Curry with Halibut; Chiang Mai Pork Belly with Peanuts and Pickled Garlic; and Spiced Green Curry with Short Ribs
Pairing: Domaine Clos Roca Symbiose 2007
Thai Custard with Egg Yolk Strands; and Coconut Ash Pudding with Jasmine Tea Sorbet
Pairing: Rauen Riesling Auslese 2005
Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation!
Hors d’Oeuvre
Crab with Caramelized Palm Sugar Dressing on Shiso Leaves
Salted Organic Chicken and Lychees on Crisp Wafers
Oysters with Crispy Shallots and Green Chile–Galangal Dressing
Pairing: Champagne Huré Frères Brut Réserve NV
Dinner
Lobster in Egg Nests with Shredded Coconut
Pairing: Domaine de Creyssels Picpoul de Pinet 2009
Seared Duck Breast and Asian Pear Salad with Light Soy and Black Vinegar Dressing
Pairing: Domaine de La Réaltière Pastel Rosé 2009
Hot-and-Sour Oxtail Soup with Grilled Grape Tomatoes
Pairing: Nicolas Gonin Mondeuse Persan 2009
Assorted Curries with Jasmine Rice > Southern Thai Yellow Curry with Halibut; Chiang Mai Pork Belly with Peanuts and Pickled Garlic; and Spiced Green Curry with Short Ribs
Pairing: Domaine Clos Roca Symbiose 2007
Thai Custard with Egg Yolk Strands; and Coconut Ash Pudding with Jasmine Tea Sorbet
Pairing: Rauen Riesling Auslese 2005
