Si Sunthon – Central Island
LON TAO JIAO
This Central Thai classic dip (lon), reimagined by Brasswok with quiet luxury, is a warm, velvety coconut emulsion perfumed with caramelised shallots, palm sugar, ground pork or shrimp and the deep umami of fermented soybean paste (tao jiao). Its flavours are gentle – sweet-savoury, creamy and saline – lifted by citrusy herbs, shallots and lemongrass rather than heat. Served with an elegant still-life of seasonal crudités, blanched long beans, cucumber and steamed rice, it invites languid, communal dipping. The result is soothing yet refined; humble pantry traditions transformed into a silken, aromatic relish that flatters pristine vegetables and seafood, and lingers with a cultured, quietly addictive savour.
Beverage companion: Choose a Mosel Kabinett Riesling: delicately off‑dry, with bright acidity, lime lift and peach succulence. Its crystalline purity lifts coconut richness, tames savoury sweet umami and refreshes between bites.
Chef Pui – Brasswok Thai Cooking Class
VISIT
Telephone: +66 (0)87 620 8371 (iMessage, WhatsApp)
Email: info@brasswok.com
Website: brasswok.com
Hours: Classes are customised according to clients interests, and typically take 3 to 4 hours
Book a Class: CLICK