The Thai Embassy invited a number of wine and food writers to attend an evening of celebrating Thai Gourmet food on Friday evening, and we were spoilt with an authentic Thai dinner using authentic Thai ingredients. The Embassy’s Department of International Trade Promotion announced that local restaurants that serve authentic Thai food will be identified with ‘Thai Select’ and ‘Thai Premium’ signs, to confirm their Thai authenticity.

The function was held at Bree Street Studios, in a building which has its numbering on Bree Street, but its front entrance is on a parallel street, causing some confusion on arrival.  The view from the top floor onto Table Mountain and the city, on a perfect summer day, was magnificent, and this is where we met for a chilli cocktail.  I had a long chat to Master of Ceremonies Pete Goffe-Wood about season 2 of MasterChef SA, for which the first auditions have commenced. The hot auditions are likely to take place in Johannesburg in December already, he said, and all the sponsors and judges are the same as for season 1.  The use of the Nederburg kitchen built for the reality TV series has not yet been confirmed.  An Indaba between the producers and judges was held recently, and improvements discussed.  As the number of episodes will be doubling, the cooking challenges and Pressure Tests following will be split over two episodes per week, to allow more time per dish prepared.  Pete was surprisingly not wearing his chef’s uniform, but looked smart and trim in black, with a quirky hat.  There were some lost in translation moments during the evening, and Chef Pete did his diplomatic best to contain his reaction to the numerous Thai dances.  The building had an impressive retractable roof, so we sat under the stars for a while, until the weather changed and the mist rolled in.  There do not appear to be dedicated kitchen facilities in the venue, so it appeared challenging for the chefs to prepare the food for the guests, and to bring them all out at the same time per table, even though our orders were taken by e-mail prior to the function, and on the evening too.

Chef Pete explained that the Thai food we see in South Africa in the main is ‘street food’, and is not authentic fine-dining food, which is more hidden, also in Thailand. Thai food is complex, with up to 20 ingredients, compared to South African food, with three to four ingredients, said Chef Pete.   Despite its complexity, Thai food has balance, always having sour, sweet, salt, and bitter elements.   Dr Chakarin Komolsiri, the Commercial Minister of the Thai Embassy, said that Thai food is historical cuisine, unaffected by that of other countries, as Thailand has never been occupied by another country.  Thailand is proud of its abundance, being the largest exporter of rice, frozen shrimps, chicken, pineapples, and more.

The Ambassador to Thailand, Mr Nonsiri Buranasiri, said that Thailand receives 20 million tourists per year, coming for three reasons in the main – the friendly Thai people, the beautiful beaches, and the Thai food.  Thai hospitality is expressed though food, visitors to one’s home being asked if they have eaten, with an offer of food.  There are hundreds of Thai restaurants in South Africa, he said, but the embassy hand-picked the best in Cape Town to prepare the meal, being Kitima at the Kronendal, Wang Thai, Yindee’s Restaurant, Tom Yum Restaurant, and Sawadee.  Chef Kent Arnon of Kitima was described as one of the best chefs in Thailand, having recently received the ‘Iron Chef’ award.  Chef Pete explained that Thai people used to eat their food with their hands, but that they now use cutlery, one eating with a spoon in the main, the knife being used to push the food onto the spoon.  Each dish on the menu, catering for vegetarians too per course, was paired with a different Nitida or Creation wine.  Chef Pete said that the complexity of the Thai food makes pairing more complex.  Carolyn Martin of Creation disagreed via Twitter, writing that the pairing ‘is not so complicated it’s very different concept to western pairing’. Jacus Marais from Nitida said that the South African gesture of hospitality is to offer one’s guests a glass of wine.

The wine pouring and pairing to the ordered dishes did not work well at all, the hired waitron staff seeming very willing to pour, but not getting to each guest, and having no knowledge of the wines they were pouring.  The starter I had chosen was Khanom Buang, being chopped seasoned shrimp and grated coconut wrapped in a traditional Thai crepe, served with bean sprouts and a Thai cucumber atchar, which was paired with Nitida Semillon 2011. It was prepared by Wang Thai.   The Tom Yum Goong soup with prawns, mushrooms, lemon grass, and coconut milk was very strongly spiced, and had been prepared by Chef Pon of Sawadee.  It was paired with Creation Chardonnay 2011.

Chef Kent from Kitima did a demonstration of a chicken soup, made in two colours, and this was served around the room, for each guest to taste a teaspoonful.  Chef Kent had an enviable collection of titanium blade Kai Shun knives, Chef Pete saying that they are so excellent that they cost the price of a small car.  Chef Kent is a gracious person, and came over to say hello at the end of the evening, remembering my visit to Kitima when I had been invited there by his regular guests Katie and Jonny Friedman of Orphanage.  The owner Kitima also was present at the dinner.   Kitima was named the Eat Out Best Asian Restaurant in South Africa last year.

The lemon sorbet palate cleanser was a refreshing break from the tasting.  My main course choice of Gaeng Ka Ree Nong Ped, duck leg slow cooked in coconut milk with yellow curry paste, and served with potato, tomato and spring onion, was beautifully decorated but a disappointment, being tough and definitely needed the sole knife to cut it with. The restricted kitchen facilities must have been the reason.  The dish was prepared by Chef Kent of Kitima, and it was paired with Creation Pinot Noir 2011. For dessert we were served two cheesecakes, one being made with mango, and the other with dates and mascarpone, as well as a refreshing Tropical yoghurt ice cream, which was paired with Nitida’s Madjodji Semillon Noble Late Harvest 2011.

A most interesting evening came to an end with Thai dancing.  We all learnt about Thai culture, their extreme eagerness to please and friendliness, and their love for food and its preparation.  The lighting was unfortunately not conducive to good photography.  The promised cook-off between South African and Thai chefs and the demonstration of vegetable art, included in the program received, did not take place.

Disclosure: We each received a goodie bag with a bottle of Nitida Sauvignon Blanc 2011 and some Thai ingredients.

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage