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.

Current Menu

Menu subject to change depending on ingredient availability (ticket holders will be notified in advance)

Welcome nibbles

Welcome drink (TBD)

Tua pu sing: Fried Tai Yai tofu with sweet and sour tamarind dip

Round 1

Khao fun oun (tua pu oun): rice noodles with seasoned pea gravy, pea shoots, crushed peanuts, toasted ground sesame, chunky garlic oil, soy cane sugar dressing, chilli oil, and salad-y bits.

Mains

Gaeng hinlay (hanglay): Sour, sweet, and salty Mae Hong Son style faux pork curry with Indian-Burmese masala.

Aloo buk: Pounded, fried Shan mash with toasted shallots and shallot oil.

Yum bai cha: fermented tea leaf salad with shredded cabbage, nuts, crunchy beans, and seasoned oil.

Nam prik TBD: Chilli relish of some sort with faux pork rinds and crudités.

Jasmine rice

Dessert

TBD

Welcome nibbles

Welcome drink [TBD] + split pea and shallot crisps

Round 1

Khao soi noi jim: rice noodle sheets with fermented soybean relish.

Round 2

Khao raem fun si muang si kao: rice and peanut jelly with sweet and sour tomato gravy, crispy garlic oil, fresh tua nao (natto) chilli paste, peanuts, sesame, fresh herbs.

Main

Khao som: tomato and turmeric kneaded rice patties + fried garlic oil, toasted ground fermented soybean
Jin loong: Fried meatballs perfumed with lemongrass, turmeric, garlic and shallot.
Pork rinds
Salad: [TBA – depending on what’s in stock/season]

Dessert

TBD: toasted wheat flour pudding cake with charred coconut cream “icing”.

Sample photos from previous Tai Yai events

peanut and rice curd in tomato broth, topped with chilli paste, sesame, peanut, cabbage, and herbs.

Khao raem fun

Khao Som + Jin Loong + Nor ko (bamboo salad)

Tua nao (fermented dried soybean discs)

Individual squares of beige pudding cake with charred coconut cream on top

Kanom aalaawaa jung

view from above of round cake tin with singed coconut cream icing

Kanom aalaawaa jung

Overhead shot of a faux pork and tomato relish in a rustic bowl on a weathered metal tabletop

Nam prik oop

Overhead view of blue plastic bowl with noodles topped with yellow chickpea gravy, toasted peanuts, sesame seeds, herbs, and soy dressing

Khao fun oun (tua pu oun

Khao soi noi

Khao Mun Kuay

Tua pu sing + Khao Raem Fuun tod

Yam bai cha

Aloo buk

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