Langoustine Cooked with Fusion

This complex meld of wonderful international ingredients has langoustine from the chilly waters of the North Atlantic, Japanese matcha soba noodles, Thai lemongrass and nam prik fluid gel, lemon caviar and a seafood dressing. The langoustine is poached and accompanied by the veil lemongrass, nam prik fluid of chili and fish sauce, lemon caviar and the seafood dressing that includes fish sauce, coriander root, garlic, shallots and lime juice. They’re all finely balanced in a delectable presentation offering subtle flavours of spice alongside tangs of seafood that highlight the tantalising langoustine.

Wine Companion: My suggestion is South African, the Chenin Blanc from Fairview winery in Paarl. Once you visit this winery headed by Charles Back and greet the grazing goats at the door (where their famous goat’s cheese is made), you’ll fall in love with their well-crafted wines.

For another helping contact: 137pillarsbangkok.com/en/dining/nimitr