Dusit Thani Mactan explores new sets of Benjarong’s distinctive Thai dishes

 MACTAN, Cebu – Dusit Thani Mactan Cebu hosted the “Four Hands, Two Minds, One Flavor”- a wine pairing dinner of five sets of new dishes with two of Dusit Thani's distinguished Thai chefs, Chef Ja and Chef Than from Benjarong Manila for that special dinner for some social media influencers and bloggers on February 24 tasting the new special authentic Thai menu for pre-arranged formal dinner at Benjarong Mactan.

Dusit Thani Mactan general manager Michael Kempf said, Benjarong has been the top restaurant in NCR, in Mactan and in the Philippines for some consecutive years and it is the only restaurant serving authentic Thai cuisine.

Chef Ravi, the hotel’s executive chef bared that he has been the hotel’s chef for 16 years and it is his passion to always be creative in the kitchen, explore local materials by supporting local produce.

“I go to the local market early morning to get the fleshiest fish, greens, herbs and all other ingredients I need at the kitchen.  I’d like to explore local materials which are really at par with the hotel’s quality standards.  We are now exploring new Asian cuisine, authentic Thai, which is the signature cuisine of Dusit Thani,” Chef Ravi shared with this writer.

 Myla Muhammad, director of sales and marketing calls on foodies and everyone to begin a gastronomic journey with Benjarong's distinctive dishes, complemented by a wine combination that is carefully selected. Dinner is at Php 5,000+ + per person, only at Dusit Thani Mactan.

So, we begin our gastronomic fill of new created menu and wine pairing with the newly-selected Thai dishes brought to the table by Chef Ja and Chef Than.  Here are the five arrays of dishes for the “Four Hands, Two Minds, One Flavor” dinner only at Dusit Thani Mactan. The new sets of menu will be launched soon, according to Myla.

 

Appetizer 1: Homemade chicken dumpling mixed with blue ternate flower, glutinous rice and strips of chicken. 

Appetizer 2: Yum Nuea Yang by Chef Than. Wagyu beef salad, Garlic Chili Lime Sauce paired with Mulderbosch Rose Sparkling Wine. 

Soup: Tom yum Pu Ma Prao On by Chef Ja. Shrimp and Crab balls, Tom yum coconut Crab Broth, in coconut shell paired with Alkoom Riesling wine from Australia.

3.    Main Dish: (a) Goong Maung Kron Tord Ka Tiem Prink Tai by Chef Than. Crispy Fried Lobster, garlic, Black Pepper paired with Trinity Hill Chardonnay wine.

4.    Main Dish: (b) Panaeng See Krong Kae by Chef Ja.  Rack of Lamb, Red Curry, Kaffir Lime, Coconut, Rice noodles, Basil Wine paired with Te Mata Gamay wine from from New Zealand Vintage 2021.

5.    Dessert/Mixed Dessert: Khanom Tom Coconut dumpling, Khanom Touy or coconut pudding, Khao Niew Mamuang or Mango/Sticky Rice paired with Deakin Moscato wine from Australia.

It was indeed a dinner to remember with the hotel’s chefs and officials, media friends and with the happy faces serving the group as each dish is introduced and ushered in to the table!