Songkran celebration @ Erawan, Kota Damansara

If there’s one thing that Chef KoRN loves very much, besides preparing awesome Thai food, it’s orchids.  Preferably Thai ones, of course.  The moment you step into Erawan, you will be blessed with a visual feast of glorious colourful orchids – they are everywhere… held by huge vases and placed on table tops, mantel tops, counter tops…it’s orchids heaven!

We were there recently and it was amidst this beautiful setting that we participated in a special Songkran celebration with Chef KoRN, Anan and their team.

Songkran has always been associated with “water splashing“ – have you ever wondered why?  Songkran is actually celebrated as the traditional New Year throughout Thailand, usually between 13-15 April.  The new year is always a time for renewal and blessings and the throwing of water actually originated from the practice of capturing the water after it had been poured over the Buddhas and this holy water is meant to bless others by gently pouring it over their shoulders.  Over time, this has evolved into a more boisterous affair and nowadays the emphasis is more on fun and water throwing rather than on the festival’s spiritual and religious aspects.

 Gorgeous Desserts Display

Anyway, there was no water splashing in Erawan that day…instead, there was plenty of lovely delicious food.  The theme for this year’s Songkran celebration is Canapes.  Before we feasted on those tantalizing morsels, we feasted with our eyes.  Chef KoRN’s Thai canapés are truly made with love… as every single item has been executed with fine detailing.  The meticulous attention to form and presentation is amazing, not to mention the refined artwork that goes into every creation.

Roses handcrafted from carrots

The desserts display took centre stage on the buffet tables.  A huge floral arrangement bloomed over plates and trays of traditional Thai sweets.  Then Anan pointed out that the roses were actually carved out from carrots… the rosy pink-hued petals were produced from an intricate process of colouring and drying.  There were several types of banana leaves-encased sweet glutinuous rice parcels, golden egg rolls, steamed banana cakes, rice puddings and a platter of delicately shaped luk chup which were just too pretty to eat!

 Skillfully crafted colourful Luk Chup

Steamed Banana Cakes with coconut

The Thai Laksa and Beef Noodles were the mains for the feast.  Two types of gravy were served for the Thai Laksa – fish and chicken.  The flavours of the fish gravy were more robust while the chicken version was tamer.  The broth for the Beef Noodles was sweet and full of bovine goodness from its hours of preparation.

 Rice noodles for Thai Laksa

 Thai Laksa with fish gravy

Beef Noodles

Then the savoury canapés were served and each looked more amazing than the preceding one.  From smoked duck slices to cucumber rolls to stuffed pineapple and chillies to maguro sashimi to grilled wagyu, every little plate was delightful to the eyes, the palate and memory!

Smoked Duck with Basil

 Smoked Duck with Panaeng Sauce & Longan

Refreshing Cucumber Rolls

 Carrot Salmon Rolls

 My favourite Stuffed Pineapples

Golden Lacy Pillow

Thai Grilled Chicken skewers

Stuffed Chilli

Lemongrass Fishcakes

Maguro Sashimi with Thai Salad

 Basil Prawn

Crabmeat with Caviar

Crispy Fried Spinach Sticks

Grilled Wagyu Slice

 

Most of these canapés are available for order in Erawan – do check out their website to make advance reservations.

Erawan Classic Thai & Fusion
22-1 Jalan PJU5/16
Dataran Sunway
Kota Damansara
47810 Petaling Jaya

Tel/Fax: +603-6141-2393

email: [email protected]

GPS coordinates: 3.152857, 101.591971