Hyatt imports Thai chefs for food fest

Hyatt Regency Saipan has imported a pair of Thai chefs de partie for its weeklong Thai Food Fest.

Chefs Piched Kaewhem and Saipin Pharachit are sure to be a hit among locals and tourists craving for Thai cuisine starting today at the Kili Café and Terrace.

The world-renowned sweet and spicy taste of Siam would be in grand display to satisfy the public’s gastronomical whims, according to Hyatt director for food and beverage Sam Cheng.

Pharachit and Kaewhem arrived this week from Grand Hyatt Erawan, Bangkok Thailand for the eight-day Thai Food Festival. Pharachit has been with the hotel for 12 years and Kaewhem for six years.

Restaurant manager Vima-lendu Shekar Das said the festival would include three menu cycles for eight days. Each menu for each day will consist of appetizers and salads, soup, “Hot” selections and desserts.

The first menu will include new dishes and soups such as “Gaeng Jeud Chao Ngow’ Glass Noodles and Pork Ball in Clear Soup, “Moo Phad Prik Khing” Stir Fried Pork with Red Curry Paste and Chili and “Woon Kati” Coconut Jelly.

The second menu will have “Sam Tam” Green Papaya Salad, “Tord Mun Pla” Fish Fritters with Chili Sauce, “Phad Kaprao Gai” Stir-fried Chicken with Hot Basil and Chili, “Pla Kapong Phad Kheun Chai” Stir-fried Seabass with Celery, and “Kluay Buad Chee” Banana with Coconut Cream.

The third will be highlighted by “Tom Yam Talay” Spicy Seafood Soup with Lemon Grass, and “Tub Tim Krob” Coated Water Chestnuts in Iced Coconut Milk, among others.

Das said the menu will go on a cycle and on the April 19 and 20, Hyatt will combine all the best-selling Thai cuisines from each menu featured.

Cheng said they are holding the Thai Food Fest for the first time, although in the past they featured other Oriental cuisines such as the Macau food fest held last year.

He said Hyatt thought of inviting the two Thai food experts because they believe that Thai food is one of the hottest cuisines in the world.

“Especially because people on the island love spicy food. So I think this is a good chance for them to take this opportunity,” Cheng said.

Das added that the local community is already familiar with the way Hyatt pampers its patrons.

“They could always be sure that the food and service are excellent and worthwhile. So come and enjoy something absolutely different,” he said.

The two Thai chefs have already promoted Thai food in other countries. Pharachit said they had gone to Singapore, Malaysia, Indonesia, among others.

Cheng said that, for eight straight nights, Hyatt will exclusively prepare Thai food at the Kili Café but they will still retain some regular dishes such as the barbecue and grilled dishes. Selected items will also be featured during lunch buffet at the Kili Café.