This charming restaurant nestled in Sheraton Grande Sukhumvit, a Luxury Collection Hotel at Bangkok is a gem for those who want an intimate traditional Thai meal in a relax environment. At Basil, Sheraton Grande Sukhumvit their talented culinary team invites all to embark on an unforgettable journey through the four regions of Thailand. Using the finest ingredients, traditional techniques, handmade spice pastes, and an extraordinary wealth of knowledge, chefs at basil have created one of Bangkok’s most memorable Thai dining experiences.

 

Distinctly Thai – The astonishing diversity of Thai cuisine makes the country one of the most exciting places in the world to dine. The Thais’ love of eating together is perhaps best illustrated by the frequently heard greeting “kin khao yang?”, or “have you eaten yet?” – the English equivalent “how are you?”. Expect authentic dishes, fresh ingredients and carefully plated meals in this modern restaurant that boasts a friendly yet luxury atmosphere and an exquisite menu.

 

Thai cuisine encompasses dishes from four distinct regions; the central plains, the north, northeast and the south. The unifying factor is the way each uses elements of spicy, sour, sweet and salty to create vibrant and balanced flavors. Key ingredients include the ubiquitous chili. Fresh, dried or ground, the chili is used to add fire to almost every main dish. Lime juice and tamarind provide the sour taste while sweetness comes from palm sugar. The salty taste is added using fish sauce, known as nam pla, as well as kapi, shrimp paste, and in the landlocked northeast, fermented fish paste known as pla ra.

 

Four Regions Menu – Basil, Sheraton Grande Sukhumvit’s fresh new approach to Thai cuisine highlights the incredible diversity, quality ingredients, and authentic flavors of Thailand’s four distinct regions; the central plains, the north, northeast and the south. Highlights on the epicurean tour of Thailand include sai oua sausage from the north, som tam papaya salad with grilled chicken from the northeast, roast duck in red curry with apple and basil from the central region, and spicy snapper soup with turmeric and herbs from the south. Regional set menu starts from THB 1,600++ per person, or choose your preferred items a la carte.

 

Chef Khun Kesinee want us to try Miang Kham as a teaser before she start serving Four Regions menu for tasting. Miang kham is a traditional appetizer of Thailand. It was introduced to King Rama V by Princess Dara Rasmi and the name “miang kham” means “one bite wrap”. A leaf-wrapped hors d’oeuvre that contains roasted coconut and peanuts, diced ginger and chillies, dried shrimp and diced lime wrapped in wild piper leaves composing a single bite parcel. All of which is blended with a thick paste of sweet-sour and salty palm sugar and tamarind sauce. Each leaf-wrapped parcel is a variegation of flavors and richness, textures, aromas and sensations.

 

Dishes served on Table from the Four Regions menu –

 

Central:

 

1. Goong Sarong (Deep fried marinated prawns wrapped in egg noodle)
2. Pla Nung Manao (Steamed seabass with garlic, chili and lime sauce)
3. Tom Yum Goong (Spicy prawn and mushroom soup, tom yum herbs)

 

 

 

 

South:

 

1. Pla Salmon Yang Takrai (Grilled marinated salmon with lemon grass)
2. Yum Tua Poo Pla-Muek (Spicy wing bean salad with wok fried squid)
3. Gaeng Kua Nua Yang (Grilled pork rib in turmeric curry and coconut milk)

 

 

 

 

North:

 

1. Sai Aua (Grilled Chiangmai Pork Sausage)
2. Yum Makuea Nua Yang (Spicy Royal Project Eggplant with grilled Beef Salad)
3. Gaeng Kare Gai (Simmered mixed vegetables and Chicken in chili paste, northern style)

 

 

 

North Eastern:

 

1. Koy Tuna (Spicy Tuna tartar Isarn Style)
2. Mok Pla Trout (Baked Thai Royal Project trout, chili pasted, dill, scallion, basil, Isarn style)
3. Somtam Ruam Gai Yang (Spicy salad of green papaya, coconut palm heart, green apple served with grilled marinated chicken)

 

 

 

 

Desserts :

 

1. Khao Niew Mamuang (mango sticky rice)
2. Crepe Bai Toey (pandan crepes, coconut, mango ice cream)
3. Crème Brulee Mapraow Orn (coconut crème brulee)
4. Fak Tong Samgkaya (pumpkin custard, coconut ice cream)
5. Ruam Mit (coconut milk, tapioca pearls, corn, lotus root, sweet potatoes, beans, and jack-fruit)
6. Tub Tim Krob (water chestnut in coconut milk)
7. Kluay Kai Buad Chee (banana in warm coconut milk)
8. Home Made Thai Ice Cream (four kinds of Basil’s signature ice-creams)

 

 

 

 

 

 

 

 

 

 

Describing Taste and Flavor :

 

Central Thailand :

 

The cuisine of central Thailand tends to be sweeter than elsewhere and can be rich in coconut milk. Classic dishes include gaeng keo waan, green curry, tom kha, coconut milk soup, and tom yam, a fresh, flavorsome soup and a wonderful example of how a skilled chef can make hot, sour, sweet and salty work in perfect harmony with each other. Central Thailand dishes also include gaeng liang, a shrimp and vegetable curry spiced with white pepper and wild ginger, and haw mok, banana leaf cups of a soufflé-like mix made with red curry paste and coconut milk, poured over fish and herbs and then steamed. The region is also renowned for a wide variety of nam prik – dips that add spice and flavor to a simple serving of rice, steamed vegetables and a grilled fish.

 

Northern Thailand :

 

Unlike central cuisine, northern curries do not use coconut milk. They do, however, use an array of vegetables and indigenous herbs, making them a healthy and delicious choice for diners. Northern favorites include sai oua, a pork and herb sausage often served with other regional dishes such as nam prik num, roasted chili paste, nam prik ong, tomato and pork dip, and kairb moo, crispy pig skin. Other notable dishes are gaeng hang lay, a Burmese-influenced pork curry that uses spices such as cumin and coriander, and gaeng kare, a spicy herb-rich curry which uses dok kare, edible flowers from the hummingbird tree.

 

Northeast Thailand – Isan :

 

The fiery food of Isan is as distinctive as the people, who migrated from Laos many years ago, and their culture. Som tam spicy raw papaya salad is the most well-known dish from the northeast, and perhaps the most well-known in Thailand. The dish is accompanied by the equally famous gai yang, grilled chicken and sticky rice. Other Isan dishes include larb, a spicy salad with mint, shallots and ground rice that can be made with minced pork, beef, chicken, duck or fish, and tom saeb, a delicious hot and sour soup with pork ribs.

 

Southern Thailand :

 

The food of the south is strongly influenced by its Muslim heritage. It is also spicier than the food of other regions. Renowned southern dishes include massaman, a rich and fragrant beef or chicken curry traditionally served with pan-fried roti bread, gaeng tai pla, a tasty and often very spicy fish and bamboo curry, gaeng leuang, a sour fish curry with deep yellow color from red chilies and turmeric. A tasty vegetable dish is pad ped sator, petai beans stir fried with red curry paste and shrimps. With its extensive coastline and islands, seafood caught by local fishermen features strongly in southern cuisine.

 

Rice is the main staple of Thailand; a grain that has shaped the landscape and defined the culture. Served with every meal, the preferred choice is jasmine rice, also known as fragrant rice due to its floral aroma. In the north and northeast sticky rice is more popular. Sticky rice also features in a number of desserts and many sweets are made using rice flour.

 

Basil’s resident Thai Master Chef Khun Kesinee offers a fresh approach to Thai Cuisine finely balancing a blend of bold flavors and quality ingredients, served with genuine warmth in a contemporary setting. Dishes highlight key ingredients and seasonings from each region. The menu of enticing local appetizers, fragrant soups and curries, and traditional desserts are served with genuine warmth in basil’s stylish contemporary setting.

 

Situated within Sheraton Grande Sukhumvit, this classy restaurant is one for special family celebrations. Dress up for the plush interiors and elegant vibes. Using local seasonal ingredients and traditional recipes passed down through the generations, chefs at Basil create truly authentic Thai dishes, each beautifully prepared and presented with contemporary flair. The “Four Regions” menu is a culinary adventure and a truly memorable experience. Savor hearty brit bites like fresh salmon salad, prawn brisket, spicy tuna tartare, Thai pudding, mango with sticky rice and lots more to warm your plate and heart. Enjoy the journey!

 

Place : Basil, Sheraton Grande Sukhumvit, 1st Floor, Khlong Toei, Bangkok 10110, Thailand
Timings : Lunch 12:00 – 14:30 hours; Dinner 18:00 – 22:30 hours
Average Cost : 7-course THB 1,850++ / 9-course: THB 2,100++
Phone : +66 2 649 8366

 

A Culinary Journey through Thailand’s Four Regions at Basil, Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok

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