Enjoy acclaimed cuisine garden Chiangmai many fusion cuisine

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On the outskirts of Chiang Mai2011 yearIn the opened "Cuisine garden Cuisine de Garden"Mr.。
And the chef turned furniture designer、
The win awardsLeelawat MankongtiphanThe chef、
Is provided including molecular gastronomy cuisine restaurants.

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At the entrance of the shop is large and airy with、Looking forward to seeing a chic wooden front counter。
A pond is hereChiangmaiDo、Increases expected in a modern setting and stylish just convincing。
Here you will、Before the tour、Because it was told in advance just to ask for lunch、
"Chengmai happy tour Chiangmai Happy Tour"Let's bring us!
Local guideGlory.、Us translated for menu and details、Because who we are is a great help!

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Fine wine from around the world are incorporating、Glad that was placed in Japan's Yamanashi Koshu wine bottle!

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Adults prefer comfortable Scandinavian café or restaurant and shop to、
By the hand of the designer and total coordination with Scandinavian style、
The original Chair to custom-made,、Furniture with commitment such as、
The good sense of the owner/chef。
The number of seats、Space too extravagant so laid-back, it deals、Table 20 seats、4 counter seats。
The counter seats at the back、Open kitchen with、
See photos of the kitchen.

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Process to conversations with chefs in the kitchen, cooking and enjoying、
Counter seats where you can eat。

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Originally、Leelawat MankongtiphanThe chef、
Got a mother in the furniture designer、
The flow、Furniture manufacturer owned by their parents for eight years worked as a product designer、
And I aim to improve more different path、
Left the company、Start up training at the cooking school in Chiang Mai to Japan and Western cuisine and learn。
And、2011 yearIn the understanding of the family and his wifeNerisa MankongtiphanAnd it is also supported by、
Independent and open at its present location。

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"Makro HoReCa 2013"With decorated when you won the trophy。
(And * HoReCa、Hotels、Restaurant、Catering stands)

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Simple, yet、Woody to Linen tablecloths、
I feel the attention to small 1tsu1tsu table。

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"Gas mineral water.

This day course、Chef'sSpecial Course Menu 1000 THB (Japan yen approximately 3700 yen)To
Will be positive from the à la carte menu or point.

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"Orange ORANGE | Spherification of Orange w / Sweet & Sour Syrup.

Here is、Prolog course Omakase dish 1。
Use the thickener、Cover with gelatin liquid around "Of the sphere (Spherification)"The technology is、
Ferran Adrià, El Burrito and、Molecular gastronomy chef who revive。
Using the technologies、A delicate sphere sway purunnpurunn and collecting tastes sour syrup with orange liquid.
Looks very beautiful、In one mouthful of fish and、For a moment like repelled in the mouth is the sphere, membrane、
The overflowing mightily for its taste.、Fine up to fresh, refreshing、And more fragrant! (Surprise)
Play run impact of texture and taste、Can't forget even now!

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"Brioche Brioche.

Mini size with eggs and butter brioche、Provided in the very warm State、
Scent of the fragrant crispy butter it is involuntarily immersed in happy。
Plump and baking、While sweet is moist and perfect balance、
Seems like good bread restaurant ever received in 1-.

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Liquid nitrogen (Liquid Nitorogen)Using、Follow us to cook in front of。
Are you cooking with liquid nitrogen、
See the offer in front of the moment is first experience。
By the chef、First of all,、Show us how to eat.、
At the moment of closing the mouth from the nose and ear hole named heros smoke、With its unique thinking lol! (Lol)
Also we will imitate it.

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"PASSION FRUIT | Nitro Poached Passion Fruit Foam」

A mysterious dish in which foamy passion fruit is rapidly crunchy by soaking it in liquid nitrogen。
Like dry ice、The smoke that continues to come out is very cold.、A dish that seems to forget the hot sunshine of Chiang Mai。
If you include it in your mouth,、There is also a ephemerality that disappears in an instant、It will not melt quickly.。
What's left in my mouth、With a refreshing scent of passion fruit that pulls out of the nose、It looks like a dessert that is nice in summer!
D'Yinger than taste、It is a dish of enjoying the mysterious moment♪

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「KEBAB – Seared Australian ground lamb kebabs in its bone w/ coriander crusted & red capsicum」
160THB (about 590 yen in Japanese yen)

Australian lamb mince seasoned with various spices、
Serve with coriander and red pepper、a kebab that has been re-formed by sticking it in a bone。
Here is、A dish selected from à la carte amuse。
While the cuteness of the look is also good、With flavorful spices that burn into the back of your brain、
A subtle scent of coriander spreads throughout your mouth、Every bite is full of umami.、It is a very juicy kebab♪

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「COAST TO COAST | Black Mussel w/ Spicy Tomato Chutney」
Like mussels.、Even shellfish can be eaten.、
The stripped-down、I'll have it with spicy chutsne.。
「SNAIL PRAWN | Prawn Cocktail w/ Red Pepper Pesto」
Prawns served with sweet red pepper paste。
「TUNA | Marinated Tuna w/ Lime & Salmon Roe」
Marinated tuna on top of lime、How much would you like with me?。
These three species are、It's a prologue.。

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2013 yearThe、Thai version "Iron ChefItalian Iron ChefNoom Thaninthonfighting with mr.、
Unfortunately, we will miss the victory by 0.1 points.、a well-fought chef。
Also、Held annually in Thailand, "Makro HoReCa 2013It is a splendid victory in、
To be held in Singapore, "Food&Hotel Asia(FHA)I got a ticket to participate in、He has the ability to win a bronze medal♪

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「NEST | Onsen Egg w/ Crispy Rice Nest,Chicken fiber Marinated in Soy Sesame Sauce」

Here is、Appetizer 2nd dish in omakase course。
Some of the cassons looked like chicken nests.、There is a hot spring egg on it.、
Under the、Served with untangled chicken and crispy puff dry with soy sesame sauce♪

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Have the staff break the hot spring egg、
Likened to a hot spring egg and a bottom casgo
We will taste it together while crushing crispy fried rice noodles.。
The torn chicken is moist and finished、It goes well with mellow soy sesame sauce♪

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「Mushroom Soup – Mushroom cream soup w/ saute’ potatoes,chervil & Mushroom」
240THB (about 890 yen in Japanese yen)

Here is、One dish selected from the appetizers of the à la carte menu。
Inside the rich mushroom soup、1000000000000000000000。
I don't think he's a Thai chef.、It expresses a delicate taste♪

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A warm and delicious dish that conveys the chef's heart、
Thanks to your wife's kind-hearted hospitality、
While abroad、I think I had a wonderful time with a calm mind♪

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"AUSTRALIAN WAGYU GEEK" 650THB (approximately 2,400 yen in Japanese yen)

Here is、A dish selected from meat dishes on the à la carte menu。
Hong Kong and、Singapore、Bangkok, etc.、Restaurants and markets in fast-growing Asian countries
It is a beef stew that slowly stewed the cheeks of the popular "Australian Wagyu beef" for 72 hours.。
soft and heartwarming cheeks、
The sweetness of the vegetables and the richness of the beef are full of umami、Enjoy the mellow taste♪

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「VERMILLION Duck breast sous vide with beet sauce」

Menu named Vermilion。
Roasted、You can enjoy the elasticity of duck meat while being moist and meaty、
I taste it with a sauce of beets with a little sweetness and sourness♪

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「MANDARIN | Pan Seared Soulard Duck Foie Gras w/ Sesame Sponge, Mandarin Chutney & Balsamic Reduction」

We have、Japan ceramic artists in Toyama's friend "Gaku Shakunaga"For had to bring instruments of-Kun、
To you two is his work"Raven series" And "Tree-ring series"Introduce、
Cuisine GardenWe had a collaboration with your cooking! (Thanks)
Here is、"Tree-ring seriesWe had you reproduce the dish when the chef won the award! (Great!) )
Sautéed foie gras finished with balsamic、Put on a fluffy and moist sesame sponge、
Sprinkled with coriander powder。
The whole citrus on the side is compported so that you can eat the whole skin.、
It is delicious when I match it with foie gras♪

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「MILK & HONEY | Honeycomb w/ Milk Panna Cotta,Milk Snow & Dehydrated Milk Foam」

Here is、Dessert of the epiclogue of the possible course。
Smooth-textured panna cotta with crispy dry milk、Enjoy the difference in texture。
Accents include:、Ed with honey crystals、If you add that, the flavor will increase again.、It is a very delicious dessert♪
Here is、GakuIt is a work of Kun"Raven seriesI had you to have it 1000000000000000。
Traditional、The chef kept this dessert in a pure white bowl.、
In white and white、Because it had been made into an assification、I tried to give you this jet black series that stands out the color (laughs)
When、The chef and his wife were pleased with the obvious difference.、I'm taking some pictures.、
"How much!?So much so that I was asked the price of the vessel (laughs)
It would be good if the connection between Thailand and Japan would be born here♪

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"Coffee"

Finish the meal with、The chef will show you the furniture your mother is designing.、
Lovely shop in the back.

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From the back door of the restaurant、A pass leads to the entrance of the shop.。
Further back of that、It is said that there is parents' parents' house.。
Even though we're on a different path.、It is safe to be at a distance where you can watch over each other by the side♪

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Potteryware and flowerware、Or iron furniture, etc.、It is on display。
Ying-ying err d'y d like to sell to local people here、Many of them are exported to Japan! (Surprised)
To hear、The chef's sister、He said he was married to a Japanese.、He said he's currently living in Japan.。
Even though it's a coincidence.、Stop by a nice couple's shop that is familiar with Japan、
Was having a great time!

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When you go to Chiang Mai、It is one of the restaurants that I would definitely recommend♪

Now、Next in line、Of ThailandHill tribesIntroduction of the village.

Cuisine de Garden
99 Moo 11, Nongkwaii, Hang Dong, 50230 Chiang Mai, Thailand⇒ Google Map
TEL:+66 53 441 599
Hours of operation:12:00-14:00、18:00To 22:00
Closed on Mondays:Monday
https://www.facebook.com/cuisinedegarden

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