Sorry you missed the boat! This perk has now been claimed.
This November, Soul Food Thai celebrates its first anniversary with a “Soul Mates” dinner series on November 8th and 9th with chef-founder of Soul Food, Jarrett Wrisley, and legendary Thai chef David Thompson. They’re collaborating on a three-course menu showcasing the best of Bangkok cuisine.
We’ve got two tickets to this exclusive dinner, plus entry to the after-party for one lucky member of The Herd. Want in? Email [email protected] to enter the ballot.
Thompson, an Australian expat, and Wrisley, from the U.S., became scholars of Thailand’s vibrant ingredients, diverse markets and lively food culture. As the world’s foremost authorities on the cuisine, they have introduced authentic Thai cooking to the globe, and shaped what we know of Thai food today. Thompson, recipient of the Lifetime Achievement Award from Asia’s 50 Best Restaurants, mentored Wrisley during the opening of Soul Food Mahanakorn in 2009, and the two have been close friends since.
The menu starts with a selection of traditional small bites such as rich Smoked Chiangmai sausage mieng with burnt cabbage, green chilli relish, quail egg and fried peanuts and Slowly grilled squid with Thai aromatics, roasted over wood. Mains include Tum saap, a rustic duck soup with galangal, lemongrass and tamarind leaves, and Crispy tofu stuffed with swimmer crab and ground pork. For dessert, a Warm soup of coconut, sapodilla and bananas grilled with red turmeric.
If you don’t bag the prize, you can still come along:
Soul Food Thai’s “Soul Mates” dinners are offered at $488 with 10 percent service charge per person. Seating is limited and requires booking in advance. The collaborative menu runs until November 12th for those who do not manage to snag a seat while the guest chefs are in town. Reservations are available at [email protected].
Menu
Small Bites
Mahor, Phuket pineapple with tamarind, pork, prawn relish, fried shallots and chilli
Slow grilled squid with Thai aromatics
Smoked Chiangmai sausage mieng with burnt cabbage, green chilli relish, quail egg and fried peanuts
Mains
Crispy stuffed tofu with swimmer crab, ground pork and chilli sauce
Pomelo salad with smoked chicken threads, chilli jam, coconut and crispy chicken skin
Fresh coconut cream and turmeric curry with wild prawns and calamansi lime
Tum saap soup with rustic duck, galangal, lemongrass and tamarind leaves
Stir-fried local market vegetables with salted mackerel
Dessert
Warm soup of coconut, sapodilla, and bananas grilled with red turmeric
