EIGHT TALENT CHEFS
In the heart of Bangkok, eight Iron Chefs from Japan and Thailand have gathered to unveil a new level of dining experience at the Iron Chef Table.
EIGHT SUPERB INGREDIENTS
#1 FOIE GRAS
Dense texture and rich flavour are delivered directly from selected French farms. Iron Chef Table is so proud to present this renowned French cuisine delicacy.
#2 WAGYU BEEF
Widely known for the meticulous breeding techniques, Wagyu beef provides overwhelming, soft mono-unsaturated fats and an absolutely delicate taste. To ensure the best beef, Iron Chef Table selects high-grade Japanese Wagyu only from Saga, Kobe and Australia.
#3 RIVER PRAWN & CANADIAN LOBSTER
Iron Chef Table brings succulence and firm flesh, accompanied by pinkish-yellow tomalley, of giant prawns from Sing Buri – Thailand’s central region – to meet with Canadian lobster from the Atlantic Ocean.
#4 BLACK GROUPER
Thanks to strong currents and cooler temperatures, the firm flesh and high fat content of the large fish comes from the deep Andaman Sea to Iron Chef Table.
#5 HYGIENIC PORK
Not only green ingredients, but also pork is organic at Iron Chef Table. Only local pork from pigs raised on organic vegetables and fruits – without any antibiotics – are used.
#6 BLUEFIN TUNA
Travelling from Takashima Island in Nagasaki, Hon Maguro or bluefin tuna splendidly appears on the menu. Expect deep-red Akami meat and melt-in-your-mouth Chutoro, the best sashimi moment ever!
# 7 DUCK
Nakhon Pathom is famed for its intense local duck so Iron Chef Table would not miss that sumptuous source. While moist meat is got from thighs, the very crispy skin becomes the main ingredient of certain dishes.
#8 VARIETY OF EGGS
Iron Chef Table values eggs and roes for their versatility. Local organic eggs from Chiang Rai, salt-fermented eggs from the famous Chaiya Village in Suratthani, and sundried roe from Fukuoka, Japan, gather here.
IRON CHEF TABLE
T: +66 (0) 2712 5473
Text by Thanisara Ruangdej / Photos by Rachapant Sukrattanachaikul
See full menu list on screen: digital.bookkurry.com/dishes/lt/lifestyle/issue_71#page/54