Thai chef Bongkot Sabpong presents dinner at Spectra, Gurugram

Chef Bongkot Sabpong’s multi-course Thai dinner at Spectra began with house-made vegetable spring rolls, som tam and tom yum.

Sabpong, who has more than 26 years of experience, presented the meal at the restaurant inside The Leela Ambience Gurugram Hotel Residences. Starters included mushroom-and-tofu golden bags and Thai-style fish cakes with sweet chilli sauce.

Sabpong described fried fish cakes, tom yum and basil chicken fried rice as three dishes that introduce Thai cooking. “The fried fish cakes showcase the use of herbs and spices; Tom Yum highlights the balance of sour, spicy, and aromatic flavours,” she said.

The main course included jasmine rice, vegetable Thai green curry, Pla Neung Manao — steamed sole with lime and chilli sauce — and vegetable pad thai. The meal ended with khanom tom, sticky rice balls coated in coconut.