Happy Wednesday everyone! Sorry if you had plans to visit tonight, but our restaurant and Hong Sa bar will be CLOSED tonight due to a private function. Hoping to see you all throughout the week!
One of our inventive bartenders, Imo, has had a tough gig matching flavours to gin in our Hong Sa bar. She’s created some delectable infusions ready and waiting for our gin lovers! Swipe through to see a list of some flavours available.
This one is for all of our vegan food loving friends out there. Coconut smoked eggplant with a turmeric purée, spiced with influence from Gujarat (India) and a mint, coconut and sesame salad. This dish is now included in our vegan banquet and available à la carte.
Grilled water buffalo with deconstructed som tum salad and Isaan dressing- a recipe in progress for our new book and coming to the menu in a few weeks.
Miang of pickled crab, green mango, coconut and miang sauce on lotus petal
Pak Pongky Van Den Broeke- the last generation perkenier (plantation owner) in Lonthor. Holding in his hands smoked nutmeg in a drying facility built in the 1700’s. His family history is beyond tragic and he hopes for a better future for his family and island alike. #spiceislands #spirithousetours #amazingindonesia #chefontour
Somehow a fitting colour of the mace clinging to the outer shell of the fresh nutmeg - blood red. Nathaniel’s Nutmeg chronicles the story behind this little spice and the treachery, war and surely the most incredible real-estate swap in all of history. Our 2019 Spice Islands tour continues! #spirithousetours #nutmeg #nathanielsnutmeg #chefontour
Our India & Bhutan trip is nearly over. Interestingly, we found a great craft beer scene in Bhutan.
Spring has arrived- expectedly, so have our new menu additions. Pictured is fish sauce and kelp cured yellowtail kingfish, jungle curry vinaigrette, pickled daikon, enoki mushrooms and krachai purée.