by Kenneth Ong
WHEN I first heard of Bangkok Wok’s Wine and Thai food and wine event. I was immeadiately curious. Curious as to how the old world Corte d San Arcadio wines would be paired with the rich and layered flavors and textures of modern Thai cuisine.
It looked like I was not the only curious cat in Davao as the restaurant quickly filled with friends and guests, all eager to experience some hot haute Thai cuisine expertly prepared by restaurateur Carmina del Rosario and wine paired by guest Italian sommelier Massimiliano Quarello.
Dinner was served once everybody was seated and everyone was pleasantly surprised how the Italian wines paired perfectly with each course, from the arugula salad, scallops and caviar with Thai lime dressing to the much-raved risotto of thai red curry and shitake mushrooms, every course was an experience all on it’s own. I had grilled wagyu beef as my main course, too bad since I would have also wanted to try the crispy soft-shelled crabs with Thai vermicelli noodle, but I guess that will have to be reserved for next time.
And what better way to end a great dinner than a spicy molten chili chocolate cake expertly prepared by none other than Marites Pineda paired with sweet Moscato?
And so ends an evening of wines and spices, with curiosities satisfied and bellies filled.
