The group recently launched a “Taste of Place” campaign with dishes at each locale capturing the destinations’ “culinary character”. “Whether that character comes from local culture, unique design or indigenous cuisine, Sala restaurants are an integral part of the communities in which they reside, and are frequented by large numbers of local residents as well as international and domestic tourists,” says chief operating officer Brian Moodie. “Offering delicious, locally inspired dishes is a key element of all of our Sala restaurants.”The most-recommended dishes include Chef Nick Halla’s Mussaman Kha Gae at the Sala Samui Choengmon Beach Resort. It’s a mildly spiced southern curry of braised Australian lamb, potato, shallots and roasted peanuts in a dark, rich, aromatic sauce. And, at the Sala Ayutthaya, Chef Nattapong Tassanapitikul has a hit with Goong Maenam Ayutthaya.

Source: The Nation Bangkok August 26, 2017 02:15 UTC