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BENJARONG MANILA
Benjarong Manila, the premier Thai restaurant of Dusit Thani Manila, launched Benjarong Experience Tasting Menu Volume II on Songkran Day, April 13, 2022. Chef Watcharaphon Yongbanthom (Chef Ja) will once again treat us to a culinary adventure across Thailand with a new tasting menu featuring regional Thai dishes with a modern and creative flair.
The Benjarong Experience Tasting Menu Volume II is available for dinner from April 14 to May 31, 2022 (Tuesday to Sunday only).
| Featured Dishes | 8-course Dinner |
Wine Pairing | Champagne Pairing |
| Pha Pla พล่าปลา Fresh Fish Salad |
1st | Moët & Chandon Impérial Brut |
Moët & Chandon Ice Impérial |
| Sai Oua ไส้อั่ว Northern Thai Sausage |
2nd | Moët & Chandon Impérial Brut |
Moët & Chandon Ice Impérial |
| Larb Ped ลาบเป็ด Minced Duck Meat Salad |
3rd | Minuty M Rosé |
Moët & Chandon Impérial Brut |
| Tom Yum Pu Ma Prao On ต้มยำปูมะพร้าวอ่อน Crab in Tom Yum Broth |
4th | Minuty M Rosé |
Moët & Chandon Impérial Brut |
| Panaeng See Krong Kae แพนงซี่โครงแกะ Lamb Chops Panang Curry |
5th | Terrazas Malbec |
Moët & Chandon Rosé Impérial |
| Khao Phad Tom Yum ข้าวผัดต้มยำ Tom Yum Fried Rice |
6th | Terrazas Malbec |
Moët & Chandon Rosé Impérial |
| Ka Nom Tom ขนมต้ม Coconut Rice Ball |
7th | Glenmorangie Nectar d'Or |
Moët & Chandon Nectar Impérial |
| I Tim Ma Muang ไอศกรีมมะม่วง Mango Ice Cream |
8th | Glenmorangie Nectar d'Or |
Moët & Chandon Nectar Impérial |
Read Also: Benjarong Experience Tasting Menu Volume I
Pha Pla (พล่าปลา)
Pha Pla is a Thai salad made of raw fish cured in lime juice and fish sauce mixture and spiced with bird's eye chili, ginger, and various herbs. It is similar to ceviche but more aromatic and umami-rich. Chef Ja made this salad with fresh tuna and wrapped in a crispy cone, served with peanuts on a coconut-turmeric tuile.
This appetizer is paired with Moët & Chandon Ice Impérial served with ice and kaffir lime leaf. The sweetness of the wine lifts up the fresh taste of the tuna while the kaffir lime leaf enhances the complex aroma of the fresh herbs in the salad.
Sai Oua (ไส้อั่ว)
Sai Oua is the iconic pork sausage of Northern Thailand. Minced pork is mixed with a paste consisting of red chilis, lemongrass, turmeric, garlic, shallots, scallions, and cilantro. Sai Oua is traditionally eaten with Northern Thai grilled sticky rice cakes called Khao Jee (ข้าวจี่).
The Sai Oua is served with Kab Moo (แคบหมู) which is pork crackling that goes together with the Northern Thai green chili paste called Nam Prik Noom (น้ำพริกหนุ่ม). The sausage has a mild saltiness with hints of earthiness from the turmeric. The dish is paired with Moët & Chandon Ice Impérial served with ice and kaffir lime leaf. The sweetness of the wine balances the saltiness and umami of the sausage while the aroma of the kaffir lime leaf complements the herbs and spices of the sausage.
Larb Ped (ลาบเป็ด)
Larb Ped is a classic meat salad of the Northeast Thai region of Isaan. It is made with minced duck meat, sauteed, seasoned with fish sauce and lime juice, and mixed with shallots and scallions. The salad is finally garnished with toasted rice powder which gives Larb Ped its distinctive nutty and smokey taste. Make sure to eat the Larb Ped with fresh mint.
The dish is also served with Tang Mo Pla Heang (แตงโมปลาแห้ง) which is a Royal Thai dish invented during the Ayutthaya Kingdom period. Slices of fresh watermelon are served with dried fish made of snakehead fish floss and crispy fried shallots. Chef Ja gave this dish a modern twist by turning the watermelon into a sherbet. This summertime dish is very refreshing and is a perfect palate cleanser. The dish is paired with Moët & Chandon Impérial Brut. Its citrusy apple taste went well with the savory duck meat. It also enhances the refreshing watermelon sherbet.
Tom Yum Pu Ma Prao On (ต้มยำปูมะพร้าวอ่อน)
Tom Yum Pu Ma Prao On is a soup dish consisting of crab meat and shrimp in a creamy tom yum broth served in a young coconut shell. The broth has a balanced tartness, sweetness, and saltines. The creaminess goes well with the natural sweetness of the crab meat. I also love the mild spiciness and the lemongrass aroma of the soup. Make sure to scrape the young coconut meat from the shell.
The soup dish is paired with Moët & Chandon Impérial Brut. Its citrusy fruity sweetness blends perfectly with the tartness of the soup and commingles with the natural sweetness of the young coconut meat. The wine also washes down the umami of the crab and shrimp.
Panaeng See Krong Kae (พะแนงซี่โครงแกะ)
Panaeng See Krong Kae is a Panang curry dish made with lamb chops. Panang Curry is a type of Thai red curry that is thicker, more aromatic, and with a rich peanut flavor. A slab of lamb chop is cooked in a rich Panang curry broth, served on a bed of rice noodles, and finally sprinkled with chopped cashew nuts.
I love the fragrance of the cumin and the sweet nutty taste of the Panang curry. The lamb meat was very tender and well-flavored by the curry paste. The dish is paired with Moët & Chandon Rosé Impérial. The blend of pinot noir and chardonnay gives the wine a bold and fruity note that matches the rich flavor of the lamb curry. On the other hand, the sweetness from the curry brings out the berry flavors of the wine.
Khao Phad Tom Yum (ข้าวผัดต้มยำ)
Khao Phad Tom Yum is a fried rice dish cooked with tom yum paste. It has a well-balanced saltiness, sweetness, and tartness with rich umami. The fried rice also has the beautiful aromas of lemongrass, galangal, and kaffir lime leaves.
The tom yum fried rice is paired with a grilled prawn glazed with Thai chili paste or Nam Prik Pao (นำ้พริกเผา). Make sure to squeeze lime juice over the fried rice and the grilled prawn. The dish is paired with Moët & Chandon Rosé Impérial. The tartness of the tom yum fried rice brings out the sweet notes of the wine.
Ka Nom Tom (ขนมต้ม)
Ka Nom Tom is a Thai dessert made of glutinous rice balls stuffed with caramelized young coconut. The glutinous rice balls are then boiled and coated with shredded coconut meat. Chef Ja flavored the glutinous rice balls with pandan and topped them with edible gold.
This dessert is paired with Moët & Chandon Nectar Impérial. The caramelized young coconut combined with the sweet fruity flavor of the wine gave a hint of freshly baked pineapple tart. Quite an interesting wine pairing.
I Tim Ma Muang (ไอศกรีมมะม่วง)
I Tim Ma Muang is served as the finale. This dessert consists of mango ice cream served in a mango-shaped chocolate shell. It is placed on a bed of coconut nitrogen and bits of Khao Tan Nam Tangmo (ข้าวแต๋นน้ำแตงโม) which is a Northern Thai dessert of rice crackers flavored with coconut milk and watermelon juice.
This ice cream is paired with Moët & Chandon Nectar Impérial. The blend of the mango and the fruity notes of the wine creates a refreshing tropical flavor that will brighten up your mood.
Prices for April 14 to May 31, 2022
| Benjarong Experience Tasting Menu Volume II |
Regular Price | Dusit Lifestyle* |
| 8-Course Dinner (minimum of 2 persons) |
₱3,950++ per person |
10% Discount |
| 8-Course Dinner with Wine Pairing (minimum of 2 persons) |
₱5,250++ per person |
10% Discount |
| 8-Course Dinner with Champagne Pairing (minimum of 4 persons) |
₱7,750++ per person |
10% Discount |
One-week advance booking is recommended. Call (02) 7238-8888.
Benjarong
Ground Level, Dusit Thani Manila
Ayala Centre, Makati City, Metro Manila, Philippines
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