Thai chef Chalee Kader cooks a bold interpretation of the country’s much loved staple kao gaeng (rice curry) at his Bangkok restaurant, Wana Yook. The experience reimagines Thai cuisine through a contemporary lens while sticking true to its traditional roots. It’s an approach that has lauded Chalee as one of the country’s hottest up and coming chefs, and Wana Yook a Michelin star.

In Singapore, Chalee will be taking over the kitchen of the private members club, Pall Mall, located in the jaw dropping art deco penthouse of the Shaw Centre (the former private residence of Tan Sri Dr Runme Shaw of the illustrious Hong Kong film studio Shaw Brothers Studio). 

Here Chalee will reinterpret the kao gaeng experience for Singapore Thai cuisine lovers with one brunch (members only) and one dinner service (open to non members) on March 16.  The meals will present an artful balance of flavours, textures and temperatures that both complement and contrast each other- just like all good Thai cuisine meals should.

Think: Gaeng Kua Curry of Mud Cab -Southern Thai crab curry, with chopped betel leaves and climbing-wattle shoots. Kai Dao – egg whites fried to a crisp and yolks pickled in fish sauce and served with lime and bird’s eye chili. Yum Makuah- -grilled eggplant, shrimp and fried shallots salad with a spicy Thai dressing of lime, fish sauce and chili. And the all time favourite- Pud-Kaproa -stir fry of minced beef with holy basil, chili, long pepper and black pepper .

The experience will be matched with wines by Pall Mall’s head sommelier Roberto Duran with wines that match and compliment the sweet, sour and spicy elements of this Thai feast.

Seize the opportunity to dine at this exclusive members-only club. Get your tickets now!