Creativity, culture and authenticity of Thai cuisine take the center stage with the latest tasting menu at Benjarong
After months of staying home due to the pandemic, my excitement reached its peak as I finally had the opportunity to dine again at the renowned Benjarong restaurant. Finally returning to TripaAdvisor’s No.1 Restaurant in Makati, I knew I was in for a treat that would delight my senses.
Following the remarkable success of Benjarong Experience Volume 1, I couldn’t wait to embark on a new gastronomic adventure with their latest creation, Benjarong Experience Volume II. This eight-course tasting menu promised to showcase an upgraded menu, expertly crafted by the talented Chef Watcharaphon Yongbanthom or Chef Ja.
The culinary journey commenced with Pha Pla, a fresh tuna salad appetizer with an exquisite flavors of ginger, lime, chilli and herbs. Each color of the edible flowers represented a meaning in Thai tradition, which is a captivating tribute to the vibrant Songkran Festival. It rested delicately on a bed of coconut tuile with turmeric, reminiscent of a crisp and delicate wafer.
The next course traced back its root from Northern Thailand, which features the Sai Oua or Northern Thai sausage. It is perfectly complemented by the tastiest green chili dip you could ever eat. It was served with Khao jee or grilled sticky and on the side was a crispy pork skin, which all together gave the dish an added twist and texture.
A harmonious balance of tanginess, spiciness, and freshness was very prominent in the spicy duck salad or Larb Ped. The third course was also served with the royal dish called Tang Mo Pla Heang or a watermelon sherbet with dried fish, leaving a delightful surprise on the palate. According to Chef Ja, having this dish in summer is a refreshing treat, which was an old tradition that transports diners to the Ayutthaya Kingdom period.
Tom Yum Pu Ma Prao On, the fourth course, presented a medley of seafood delights served in a young coconut. The dish tasted so fresh, almost sweet because of the coconut, shrimp and crab meat, that worked well with the flavorful tom yum broth. Each spoonful was a delight, comforting yet invigorating.
Now on to the main course, Panaeng See Krong Kae was brought to life with the Chef Ja’s expert touch. This culinary masterpiece is not only a delight for the taste buds but also a feast for the eyes– artfully plated, creating a mesmerizing visual experience that rivals the most captivating works of art. The tender lamb takes the spotlight, elegantly nestled in a bed of rice noodles and red curry sauce. As you take your first bite, the explosion of flavors matches the visual spectacle.
The sixth course, my runaway favourite from the menu, was called Khao Phad Tom Yum. This hearty dish features succulent prawn simmered in a rich chilli paste, infused with aromatic Thai herbs and a delicate hint of sweetness. Served alongside fragrant jasmine rice, it was a symphony of flavors that will leave diners yearning for more.
Inspired by the traditional Thai dessert known as Ka Nom Tom or coconut dumpling, this sixth course was a mixture of glutinous rice flour and coconut milk, resulting in a soft and chewy outer layer. Inside, you will discover a delightful surprise—a sweet filling made from palm sugar, creating a luscious caramel-like center. This bite-sized morsel was beautifully crafted and garnished with edible gold.
The last course called I-Tim Ma Muang was just enough for a satisfying end to a meal made out of passion for good food. A delightful dessert hailing from Northern Thailand, this exquisite creation features a harmonious blend of creamy mango ice cream nestled within a chocolate shell. The rice cracker on the side offered a delightful contrast to the velvety ice cream and the coconut nitrogen added a touch of whimsy and dramatic flair to the presentation.
Every course was thoughtfully prepared and skillfully presented, highlighting the richness of authentic Thai cuisine. The meticulous attention to detail and the expert use of traditional Thai flavors truly showcased the Chef Ja’s talent and passion. The Benjarong Experience Menu Volume II is an over-all delightful adventure for the senses — just like what I’ve come to know from Benjarong.
Benjarong Experience Menu Volume II is paired to perfection with the opulence of champagne and wine selection in partnership with Moet & Chandon. The 8-course menu is priced at PHP 7,750++ per person for champagne pairing, PHP 5,250++ per person for wine pairing and PHP 3,950++ person for no pairing. Available for lunch and dinner daily, except on Mondays.
Benjarong is located at Lobby level, Dusit Thani Manila, Ayala Center, Makati City. For reservations, call 7238 8888.