堅持傳統正宗的泰式風味－Shangri-La Hotel, Bangkok曼谷香格里拉酒店Salathip泰國餐廳 @ 良好印象傳媒 Favorable Impression Media @FIMMEDIA

駐足美麗的昭披耶河畔、漫步在泰國柚木涼亭，品嘗正宗泰式美食，同時觀賞傳統暹羅舞蹈，體驗如王公貴族般用餐的享受。"我們的正宗泰式佳餚菜譜歷史悠久，代代相傳。” Salathip餐廳女大廚Tussanee Putkaew堅定地表示。(內含HD影音)

Tussanee 是曼谷香格里拉知名泰國餐廳Salathip的女主廚，她從曼谷技術學院餐飲及營養課程畢業後，便開始在一家五星級連鎖酒店的泰國餐廳開始工作。五年後，她到了法國的一間泰國餐廳擔任了3年廚師，其後她再返回五星級連鎖酒店的泰國餐廳工作了11年。其間，她還曾到瑞士數月，並推廣泰國美食，致力於在全世界發揚泰式正統料理。

Tussanee自2004年加入曼谷香格里拉大酒店，並出任Salathip餐廳的主廚後，Tussanee有機會到香格里拉旗下的酒店推廣泰國美食，包括巴黎、日本、香港、菲律賓和中國。她到訪各地期間，都不忘學習新的烹飪技巧和佳餚的擺盤。

Tussanee出生於泰國南部的春蓬府，家裡屋外便是菜圍，並種植了不同的蔬菜。Tussanee總是喜歡到廚房幫媽媽煮菜給家人享用。得到媽媽的啟發，她立志成為一名廚師，因為她相信做飯給會欣賞的人，是一件讓人相當滿足的事。她的媽媽從田裡得來的收成，讓她學會以不同的泰國植物和香料，創造出美味的泰國菜。她同時也研讀並遵從泰式傳統料理的美學！

泰國美食的根源

幾個世紀以來，暹羅國（自20世紀30年代改名為泰國），盡得東南亞文化交匯處的精華。原居民擴展至整個馬來半島，因此一些水果和蔬菜，在馬來西亞和泰國擁有相同的名字；其他如幹蝦、檸檬草、羅望子和新鮮香菜都是印尼菜、馬來菜和泰國菜的常用的食材。

在素可泰(即泰國的前首都)發現的著名詩詞中可發現，即使在早期泰國歷史中，飲食文化都是國家的重要事件。13世紀時，一位泰國國王自豪地讚頌他的國家幸福，「土地上有很多魚和米飯！」。

泰國食物的興盛源於各國貿易頻繁而擴張。在泰國人到來之前，印度人已定居此地區。穆斯林商人在該地區活躍，而後來的歐洲人，包括葡萄牙人…，因此泰國佳餚中有很多是來自葡萄牙的甜點。此外，緬甸，泰國西面的鄰居，亦甚有影響力；例如，Khaw Soi是泰國北部城市清邁的一種受歡迎的咖哩麵條，起源自緬甸。咖哩的名稱更顯示了來自不同國家飲食文化的影響。

在泰國，咖哩種類型多樣，最常見的是Nam Prik Gang Carie由紅咖哩醬製成。有不同的味道、口味較辛辣的Nam Prik Gang Carie是黃色的，借用了印度語「Carie（咖哩）」而命名。另一種是Gang Mussaman，受地理位置影響，是來自穆斯林國家，這種咖哩多配合羊肉和土豆食用。以肉桂、荳蔻和丁香烹調，令咖哩飯富有中東味道。泰國咖哩，是由各種新鮮食材研製的咖喱醬製成，再配以肉、魚或蔬菜混入椰奶和各種香草炆煮。

精緻的泰式料理需要幾小時準備，並要很多人手幫助切菜、研磨和雕刻。在優雅的湯品塞滿碎豬肉，豐富的肉湯水內、更有刀雕的小魚暢泳。這類食品通常沒有想像中燙熱，也不如預料中甜，經典的泰式美食裡，必須平衡甜、酸、鹹之間的微妙關係。

料理不僅受民間歡迎，即使是泰國王室亦對烹飪相當感興趣，幾個泰國公主更經營餐館和撰寫食譜。其中一本由是Sibhana Sonakul公主撰寫的食譜、後來更翻譯成英文版《每日暹羅菜》，泰王更親自為她的作品提供照片。

Salathip餐廳的推薦菜式

沙拉

Pomelo Salad with Shrimps, Roasted Coconut Shavings and Cashew Nuts

柚子沙拉配茗蝦 THB＄350

富含豐富的維他命C，吃起來清爽健康!

海鱸魚THB＄550

Sea Bass

PRIEW WARN

Deep-fried with Sweet and Sour Sauce、SAUCE MA- KHAM

Deep-fried or Pan-fried with Tamarind Sauce

可以選擇兩種烹飪法，油炸配酸辣醬，

鍋煎搭配羅望子汁(主廚建議)

香辣湯配虎蝦和泰式香草THB＄400

TOM YAM GOONG LAI SEUA

Hot and Sour Tiger Prawn Soup with Lemongrass

加入檸檬草烹煮的酸辣虎蝦湯

紅咖哩烤鴨配葡萄、鳳梨及羅勒等香草THB＄380

GAENG PHED PED YANG KUB AR-NGOON

Red Curry of Roasted Duck with Grapes, Pineapple and Basil

甜品

凍椰奶紅寶石THB＄220

TUB TIM SIAM

Water Chestnut Rubies in Chilled Coconut Milk

Chef Tussanee Putkaew started her work in a Thai restaurant of a five-star chain hotel in Bangkok after graduation in food and nutrition from Bangkok Technical College. After five years, she moved to work as a chef at a Thai restaurant in France for 3 years and then returned to work in a five-star chain hotel’s Thai restaurant for 11 years. While working at there, she had an opportunity to promote Thai cuisine in Switzerland for several months.

After joining Shangri-La Hotel, Bangkok in 2004, as a Thai Chef de Cuisine of Salathip, Chef Tussanee had a chance to promote Thai cuisine in various Shangri-La properties including Japan, Hong Kong, the Philippines and China. She is constantly learning new cooking techniques and food presentations from the countries where she had been visited.

Chef Tussanee was born in Chumporn Province. She grew up in a village where there were plenty of home-grown vegetables around the house. Being an energetic and helpful child, Chef Tussanee always liked to be around the kitchen, where her mother cooked for the whole family. It was her mother who inspired her to become a chef as it was very satisfying to cook for people who appreciated her food. Chef Tussanee learned to use different herbs and spices that her mothers would gather from the land around the house and which have become an integral part of the Thai cuisine she created today.

The décor is based on a melange of Thai traditional philosophy and contemporary elegance and simplicity. Utilising a design template of clean lines, geometric forms and dressed in a subdued palette of dark browns and neutral tones, the restaurant blends in with Bangkok’s trend setting environment, making it seemingly part of an extraordinary cultural experience.

Cuisine: The cuisine served at Salathip is based on Thai cooking traditions that reflect the cuisine of Thailand by using creative ingredients and products from the royal project. The ideal Thai meal consists of a mixture of flavors and textures. The cuisine must have distinctive tastes, and be presented in attractive and colorful ways. The restaurant offers a la carte menu and set dinner.

Shangri-La Hotel, Bangkok(曼谷香格里拉酒店)

地址：89 SOI WAT SUAN PLU, NEW ROAD, BANGRAK, BANGKOK, THAILAND

TEL：：+ 66 2 236 7777

http://www.shangri-la.com/cn/bangkok/shangrila/dining/restaurants/salathip/

營業時間：

晚餐 18:30-22:30

均消 THB 800以上

另需支付 10% 的服務費與政府稅7%

良好印象Thailand food &HOTEL

責任編輯：Jacky Yang(Taipei)

THE CHEF(ASIAN)

Editor-in-Chief：Jadon Lin(HK)