Thai Dinner and Wine Pairing

Course 1 Tod Mun Kung (Deep fried shrimp cake) Ground shrimp and ground chicken mixed with various spices, kneaded and coated with breadcrumbs, and fried until golden crispy. Serve with cucumber sauce.

Course 2 Yum Phak Kom (Crispy spinach salad) Tempura spinach on top with ground chicken lime dressing red onion and green onion.

Course 3 Larb Pla Salmon (Thai-style salmon salad) Light and healthy Salmon bites in a seasoning herb, toasted rice powder, lemongrass, kaffir lime leaves and lime dressing.

Course 4 Pete’s Kee Moa Spaghetti Kai (Spaghetti drunken noodles chicken) Our famous drunken noodles dish from Thailand but chef Pete made it with spaghetti noodles.

Course 5 Tako (Thai coconut pudding) Thai pudding with coconut topping. Served with taro and sweet corn.

Host or Publisher The Wine Vault