Bob's Thai food pops up in Richmond this Sunday
Gudrun tasting room in Steveston will host the pop-up evening this Sunday (November 3). If all goes well, they will repeat the experience on the first Sunday of each month.
Starting at 6:30 p.m., guests at the handsome wooden tables will be offered a five-course menu of Thai cuisine paired with Kettle Valley Gewurztraminer. Koong Parichat, the chef from Bob's Broadway location, is preparing the authentic Thai meal, with a few signature ingredients from gudrun added into the mix.
Here's a peek at the dishes on the menu, which I tried at a media preview.
These traditional snacks from Thailand and Laos are one-bite morsels wrapped in cha plu leaves. The salty-sweet-sour mixture includes roasted coconut shavings, lime, shallots, peanuts, ginger, and more, along with a taste of gudrun's pork and duck rillettes.
House-made rice crackers with Panang curry dipping sauce
In Thailand, rice crackers are often made from the rice that sticks to the bottom of the pot, which is then scraped up and sun-dried in flat baskets before being deep-fried. Here, the crackers are served with a lovely thick, mild curry made with minced pork and coconut milk.
A salad typical of northern Thailand and Laos, this one is made of shredded green papaya pounded with green beans, tomato, garlic, peanuts, and more. This version uses Thai anchovies and offers a fair bit of kick from the red chilies. It's served with prawn chips rather than the traditional sticky rice.
Jungle curry with side-stripe prawns
Hailing from the forested areas of northern Thailand, this curry is unusual because it contains no coconut milk (since there are no palm trees growing in the jungle highlands).
Bob's version uses red curry paste, local side-stripe prawns sold at the Steveston dock, Thai eggplant, and tiny edible fresh green peppercorns imported from Thailand. It's served with a mixture of rice from around the world, as well as fried salami from gudrun, just for fun.
Maw-gang with Trophy sauce
This pudding, made from taro root, coconut, eggs, and palm sugar, resembles a light bread pudding. It's topped with the sticky toffee sauce that gudrun chef Paul Finlay serves with his British sticky toffee pudding.
In an unusual twist, the whole thing is sprinkled with deep-fried shallots. The mild, delicate, salty garnish really works with the caramel flavours of this dish--it's a decadent ending to the meal.
The November 3 pop-up dinner is available by reservation only, and it starts at 6:30 p.m. The meal costs $65 per person, which includes one bottle of Kettle Valley Gewurztraminer between two people.
The same dinner will take place on Sunday, December 8, and on January 12, 2014.