A Chronicle of Gastronomy | Thai SELECT Food Tour, Melbourne, Part 2

Bang Pop Saltgrass lamb ribe jungle curry - Northern Thai curry w green peppercorns, krachai, kaffir lime, snake beans, Thai eggplant, young bamboo

28 Apr Thai SELECT Food Tour, Melbourne, Part 2 – BangPop

Posted at 13:35h in Asian, BangPop, Food, South Wharf, Thai by A Chronicle of Gastronomy 0 Comments

Next stop on our Thai Select food tour was BangPop. (Read about our first stop here)

-Bang Pop Betel leaves - sticky prawns, orasted coconut, lime zest, chilli, ginger — Betel leaves - sticky prawns, orasted coconut, lime zest, chilli, ginger

Bang Pop Rice crackers - deep fried rice crackers w nam phrik ta krai sauce and watermelon ceviche — Rice crackers - deep fried rice crackers w nam phrik ta krai sauce and watermelon ceviche

Bang Pop Thai red curry fish cakes — Thai red curry fish cakes (cooking class)

Bang Pop pad grapow moo w riceberry rice — Pad grapow moo w riceberry rice (cooking class)

Following some light nibbles of betel leaves with sticky prawns and roasted coconut, and a refreshing watermelon ceviche with rice crackers, we were treated to a Thai cooking class with Chef Malcolm Williams, where we learned how to cook authentic pad grapow moo and Thai red curry fish cakes. The process was made easy thanks to minimal prep and no clean up at the end! It was also a chance to taste the purple, medium GI Thai Riceberry rice, which had a nice, slightly chewy texture and nutty flavour.

After enjoying our own food creations we continued feasting on a fall-off-the-bone Saltgrass lamb rib jungle curry, and a delicious tofu-based vegan larb cooked by the BangPop kitchen.

Needless to say, we all rolled home with full stomachs and a new appreciation for Thai cuisine and products. We’ll be looking forward to trying more Thai Select restaurants in the future!

https://asianinspirations.com.au/
http://www.thaiselect.com/