Prepare for a gastronomic food trail that’ll lead you to an ice cold glass of golden, delicious Chang Beer.
Following largely successful events in Los Angeles, London and San Francisco, Chang Sensory Trails is back for its second edition in sunny Singapore, bringing a one-of-a-kind Thai experience to party goers and foodies alike. Get your best buddies together on 7 and 8 July 2017 at The [email protected] Bay to revel in great live music and art that’s sure to tingle your senses.
We’re really looking forward to the gastro-trail that’s been curated by power culinary couple, Chef Bo and Chef Dylan of Bo.Lan, which is a Thai restaurant that placed in Asia’s Top 50 Restaurants. The trail tells a story of their unique culinary journey, and each dish is a careful interpretation of their fondest memories.
Here are 12 dishes you need to look out for at the event happening this weekend!
Tom Yum is synonymous with Thailand. Think Thai food and the first thing any of us would utter would be Tom Yum. To the Thais, Tom Yum is a comfort food. The flavours are reminiscent of their culture – spicy, flavourful and extremely versatile.
Aroy Dee’s signature Kuay Teow in a Tom Yum broth is a must-try if you’re someone who’d like a really good version of the classic dish.
Phad Thai is another dish that most would go for when in Thailand. It isn’t that much sought after for us locals here at home, but with such generous helpings of eggs, peanuts and a homemade tamarind sauce, the good people at Folks Collective really know how to entice.
They even go so far as to elevate the dish with the inclusion of fresh juicy crab meat. We can’t wait!
We move into slightly adventurous waters with some Watermelon Fried Rice from local restaurant Gin Khao. That’s right, Watermelon Fried Rice. It’s everything you’d imagine it to look like if you’re mentally comparing it to Pineapple Fried Rice.
Fresh seafood and fragrant rice served in a hollowed watermelon half, along with watermelon balls thrown in, what’s not to like?
If you’re one who takes yearly pilgrimages to Bangkok or any of its lovely beach destinations, you’d be familiar with the Thai culture of street food.
The Chiang Mai Bites from Longtail however, takes you away from the bustle and tourist traps of its southern neighbours and into a city known for its tranquil. Nothing better than an authentic platter of sai-au (Chiang Mai pork sausage), nahm prik noom relish and kap moo (crispy pork skin) as you revel in the heart of our Lion City.
Exclusive to Chang Sensory Trails are Patara’s Golden Fried Prawns. Nothing would go better with an ice cold Chang beer than a lightly fried crispy treat.
Thinly wrapped in a crispy filo pastry, the golden fried prawns are succulent and go superbly well with the spiced marinade.
One of Long Chim’s most famous dishes makes an appearance at the gastronomical event. Comprising of a special spice sourced directly from Chiang Mai, the flavours are true and authentic, promising a well-balanced, fragrant and spicy blend of chicken and fresh herbs in one savoury bite.
You’ll be feeling the lasting flavours well after your meal is done, especially when it’s a guaranteed slow-burn.
Sliders are basically burgers for a toddler. What makes them fun is the fact that you can eat a bunch of them and not feel guilty since they’re so tiny. Despite their adorable exterior, you wouldn’t want to underestimate Sa-Yum Dining Room’s Thai Sliders.
Exclusive to the event, these crispy pork sliders are doused in a healthy serving of a special homemade sauce as well as a generous serving of melted cheese. We’ll take five.
Skewered food… now you know we’re at a party. Because nothing says we’re having a good time like a bunch of meat on a stick, and I say this in the most genuine of ways. Lathered in a sweet and savoury sauce, these succulent chunks of pork are then placed atop an open fire grill.
The Moo Ping from Nara Thai Cuisine then sit nice and tight till they’re crisp and clearly caramelised. You wouldn’t want to miss sinking your teeth into one of these bad boys.
Now this is something one wouldn’t normally associate with our South-East Asian neighbours. The Gaeng Hang Lay Moo is actually a Northern Style Pork Belly Curry. It takes its influences from the Chaing Saen District in Myanmar and has come all this way to the kitchens of The Thai Society.
You’ll find hints of this dish’s local roots in the flavours of ginger and peanuts that are used to give the pork belly its savoury sweet and sour taste.
Green curries are commonly associated with the land of smiles. This lesser known cousin however, is a beautiful blend of chillies, lemongrass and of course, coconut milk, setting it apart from traditional red and green Thai curries.
It’s pretty much akin to something granny would cook up for a weekend dinner, minus the lemongrass. The tender Pork Neck Phanaeng Curry from Tamarind Hill is served with a side of crisp artisanal bread, for mopping up all that goodness after.
Lemongrass is a big influence in Thai cooking if you don’t already know. It’s however not that easy to find the right balance when using it, given its strong flavour profile.
Drenched in a homemade sauce named after the restaurant, Thai’d Me Up’s Lemon Grass Chicken is one for heat lovers looking for a real kick.
Wrap all of that hearty goodness up with a bowl of Tom Yum Lobster Bisque from Talay Thai. It sounds pretty darn appetising and we all know that shellfish works with Tom Yum. I mean, everything works with Tom Yum.
The broth promises to be a savoury blend of spice and flavourful notes, paired with a juicy piece of lobster… folks, it’s starting to look like it’s going to be one heck of a food trail.
It wouldn’t be called Chang Sensory Trails without some ice cold beer, so here’s a little fun fact: The beer you can look forward to this weekend is brewed with deep well-water that provides the perfect mineral composition to brew this lager.
This water is so pure, it’s even sold as bottled mineral water throughout Thailand! We can’t think of a better way to wash down all those bright Thai flavours.
Chang Sensory Trails is open to all, which means you can share this delicious lager with anyone and everyone you’d like to take with you. We’ll see you there!
Dates & Time: 7 & 8 July 2017, 4pm – 11pm
Price: Admission is Free
*This post was brought to you in partnership with Chang Beer