Tai Yai (Shan Thai) supper club
Shan Thai foods merge elements of traditional Thai cuisine with Burmese seasonings and rustic preparations. Tomatoes, turmeric, flavoured oils, and fermented soy products feature heavily. Scroll for menu.
About the event
Join me in my home to explore a sampling of aahaan Tai Yai, or Shan Thai foods. The menu for this unique event is predominantly based on foods I’ve enjoyed in Mae Hong Son and Mae Sai, in the North of Thailand. This style of cooking combines Shan (Burmese) and Northern Thai flavours and methods to forge a unique cuisine not easily found outside this region. It is unlike food from other parts of Thailand, to the extent that many may not recognise it as Thai at all.
This supper club runs in Beckton, East London, in my home. There are just 8 tickets available at the table. Come along with a bottle of wine or two and try some Tai Yai foods.
- Welcome drink + various crisp-like bits from Shan Thai markets
Snacking round 2
- Tua pu sing: fried alkaline treated soy tofu with sticky tamarind peanut sauce.
- Khao soi noi: Shan “pizza” made with fresh rice noodle sheets.
Snacking round 3
- Khao raem fun si muang si khao: rice and peanut curd with sweet and sour tomato gravy, crispy garlic oil, tua nao (natto) chilli paste, peanuts, sesame, fresh herbs.
- Khao som: Umami rich tomato and turmeric kneaded rice patties, topped with crispy fried garlic and its oil, and toasted ground fermented soybean.
- Jin loong: Meatballs perfumed with lemongrass and turmeric, plus plenty of garlic and shallot.
- Salad: (depending on what’s available).
- Served with faux pork rinds and deep fried chillies.
- Khao mun kuay: Fried sticky rice flour rings soaked in dark cane sugar syrup.