Treasures of the deep

FAMED PING’S THAI Teochew Seafood Restaurant celebrated its second anniversary last week with a sumptuous Chinese feast paired with Moet & Chandon champagne and wines.
Opened in 2013, this exceptional fine-dining venue with a cosy atmosphere boasts authentic Thai Teochew cuisine prepared to perfection by renowned chef Saetia Hung Ping, known affectionately as “Ah Ping”. He’s been honing his culinary skills for more than half a century and that experience is demonstrated in Ping’s superior and naturally flavourful chicken broth as well as many unique dishes.
The secrets behind the gastronomic pleasure are the well-guarded recipes, coupled with uncompromisingly fine and fresh ingredients and the passion of the culinary team, who seeks to create consistently delectable masterwork.
The birthday bash, which was graced by Singapore’s ambassador to Thailand, Madame Chua Siew Saw, featured Ping’s much-loved signature as well as seasonal Canadian lobster in two different styles.
The dinner started with a trio of appetisers – fried shrimp cakes, fried crab cake and jelly fish salad in sesame dressing – served with Moet & Chandon Imperial Brut, the house’s iconic champagne, whose smooth and well-rounded fruitiness went wonderfully with the savoury seafood.
Next up was shark’s fin soup braised in thick and rich chicken broth, which went well with both Moet & Chandon Imperial Brut and Argentina’s Terrazas Reserva Chardonnay 2013, which enhanced the intensity of the broth with its mouth-filling texture and mineral |aftertaste.
The third course, stir-fried fish maw with tiger prawn, was served with chardonnay to cut the grease and complement the slightly peppery and salty tastes of the dish.
The fourth dish, which was the star of the night, was Canadian lobster cooked in two equally delicious ways.
The first saw the chunky, |sweet and succulent lobster braised with herbs and vermicelli – a little like the Thai goong ob woonsen.
The second way had more Singaporean flair with sweet chilli curry and mantou buns. With such pleasingly eclectic flavours, the dishes could be paired with both the bubbly and the white wine, or even Terrazas Reserva Cabernet Sauvignon 2012 to enhance the slight hotness of the curry.
But the most outstanding option was still the Moet & Chandon Imperial Brut as it complemented the sweetness of the curry sauce and the doughy mantou.
The dinner ended with chilled coconut jelly, which was paired with Moet &Chandon Ice Imperial, the first and only champagne created specifically to be enjoyed over ice.
The Canadian lobster is available for a limited time |only as the seasonal menu at the restaurant.

Ping’s Thai Teochew Seafood Restaurant is on the second floor of Pathumwan Princess Hotel on Phayathai Road. It is open daily from 11.30am till 11pm.
Reservations are |recommended. Call (02) 216 3700 extension 20225.