CULTURAL POTPOURRI | The Legendary Flavors of Thai Cuisine @ Marco Polo Davao

“HOW would you describe, in general, Thai Cuisine?” was the first question I asked Cafe Marco’s guest chef, Nontra-Udon Baupha, a Thai national currently connected with Marco Polo Prince Hotel of Hong Kong.  Last June 30, 2017, was the launching of “An Ode to Thai Culinary Journey at the Marco Polo Davao;” and the friendly chef Baupha took the time out from Cafe Marco’s kitchen to greet the diners.  It was not easy interviewing the ever smiling chef from Thailand.  Even his translator was not as efficient in translating the questions the guests were asking the chef.

GM Dottie Wurgler-Cronin with Indonesian ConGen & Madam Berlian Napitupulu, Pearl P. Maclang and Capt.Ronald C. Go

GM Dottie Wurgler-Cronin with Indonesian ConGen & Madam Berlian Napitupulu, Pearl P. Maclang and Capt.Ronald C. Go

“Thai cuisine is spicy,” was Chef Baupha’s simple answer.  But we all know that Thai cuisine is a lot more than that.  Take the case of the Tom Yam, Thailand’s national soup, which was the first item of chef Baupha served to the excited guests led by the Indonesian Consul General and Madam Berlian Napitupulu during the launch.  Tom Yam is a delightful combination of spicy hot and sour, an ideal start to a Thai dinner.  Thai cuisine is truly a lovely interplay of sour, sweet, salty, bitter and spicy from a complex mix of various ingredients in a distinct culinary harmony of a masterpiece that makes it famous in the world.  The talented chef Baupha’s proud demonstration of his country’s cuisine was all about texture, color, taste, smell and good food presentation.  The good chef’s culinary showcase showed his 38 years of culinary experience in Thai cuisine as he worked in various hotels and restaurants both in Thailand and Hong Kong.  Marco Polo Davao GM Dottie Wurgler-Cronin and the ever glamorous Director of Sales and Marketing Pearl Peralta-Maclang always assure the guests that only the best is offered at the Marco Polo Davao.

“We are so delighted to host this event as it is timely and a good opportunity for us to know more about the different cultures pertaining to food, the arts and music from the neighboring Southeast Asian countries like Thailand.  This is a good exposure not just for the Marco Polo Davao culinary team but for Davao City and the Davaoenos as well.  We are hoping that this will not be the last Thai food festival but rather a good beginning of sharing more culinary endeavors for both our countries and the other ASEAN countries as well,”said GM Dottie Wurgler-Cronin.

Davaoeno foodies are given this good culinary opportunity to try such Thai popular dishes as Tom Yam, Som Tam (spicy papaya salad), Phad Thai (noodle dish), Khao Man Gai (Thai Chicken Rice), Geng Kheaw Gai (Duck meat slices in Green Curry), Kao Pad (fried rice), Sate Chicken with peanut sauce,  among many others.  For dessert, there’s mango sticky rice, sago with coconut milk, and a lot more.

Thank you, GM Dottie Wurgler-Cronin and chefs Nontra-Udon Baupha, Alex Destriza and Chel Galang, for the wonderful Thai culinary experience.

Posted in Lifestyle