Bangkok meets Manila
The second run of “Manila Calls, Bangkok Answers” had a two-day culinary collaboration at Dusit Thani Manila’s award-winning Thai restaurant Benjarong, featuring Thailand’s Michelin-starred Chef Napol “Joe” Jantraget, founder and culinary director of Banana Blossom, alongside Benjarong’s Chef de Cuisine Watcharaphon “Ja” Yongbanthom.
I have always enjoyed Chef Ja’s Thai cuisine and I credit her for making Benjarong one of my go-to Thai restaurants in Manila.
On the other hand, I met Chef Joe a year ago and also enjoyed how he prepared Thai food so I was happy to have his dishes once again!
The dinner showcased a seven-course journey into the depth and diversity of Thai cuisine. Drawing on Chef Ja’s expertise in Royal Thai culinary traditions and Chef Joe’s contemporary, research-driven approach, the menu reinterpreted Thai gastronomy through modern techniques and inventive presentations while remaining true to the distinctive flavours, ingredients and culinary identity of Thai cuisine.
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The night began with several pass-around snacks including shrimp spring rolls and tom yum popcorn. The dinner proper began with Chef Ja’s trio of appetizers—Kratong Thong Larb Moo Yang, which was Iberico pork cheek and kaffir lime in a golden cup followed by Khao Tang Pu, a composition of crispy berry rice, coconut crab, and Thai herbs, and Ma Kuea Thet Dong or pickled cherry tomato, paired with Perelada Stars Touch of Rosé Cava Brut 2022.
Chef Joe prepared the next three courses of the night, starting with the Plaa Cured Tuna, a Thai-style spicy salad with coconut vinaigrette, lemongrass and caviar, paired with Dönnhoff “Tonschiefer” Riesling Trocken 2024. This was followed by Tom Klong Tiger Prawn, a spicy prawn and tomato soup featuring kombu-cured tomato and charred chili consommé, and Fish Sauce-glazed Octopus, served with toasted rice, tamarind purée and Thai herb salad, accompanied by Moselland Clean Slate Riesling 2024.
Chef Ja returned with Geang Phed Tab Ped Yang—a rich composition of foie gras, duck, red curry, basil noodle and seasonal fruit, paired with Hacienda López de Haro Gran Reserva 2016.
The sixth course was Chef Joe’s Dual Wagyu Beef: grilled Wagyu striploin with oyster glaze and beef jus served with a second dish —braised beef with panang curry, complemented by Chinese kale.
The progression concluded on a sweet note with Chef Ja’s Gluay Buat Chee—banana in coconut milk, ice cream, chocolate and pistachio.
A selection of Thai-inspired petit fours rounded out the experience, featuring E’Clair Bai Toey, Khanom Dok Jok, Khanom Sai Sa,i and Woon Kati. The wine pairings throughout the evening were from Philippine Wine Exchange.
While “Manila Calls, Bangkok Answers” has concluded, its culinary influence will continue beyond the two-day event. The collaboration will inspire the sixth edition of Benjarong’s signature “Experience Menu”—the restaurant’s exclusive tasting menu offering a contemporary take on Thai gastronomy.
Each edition draws inspiration from Benjarong’s annual collaborations with guest chefs from Bangkok, translating the exchange of ideas, techniques and flavours into a new dining experience for guests.
Now entering its sixth year, the Experience Menu is scheduled for release before the end of the year and will be available until the third quarter of 2027.
Watch out for further details that will be announced in the coming months on Dusit Thani Manila’s social media channels.
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