Come, enjoy the world of Thai delicacies at Neung Roi
NEW DELHI. On a gala evening hosted at the multi-award winning Thai restaurant Neung Roi, Radisson Blu Plaza Delhi Airport last Thursday, the ‘who-is-who’ from varied walks of society and the corporate world enjoyed the multi-sensorial experience with bubbles and palatable food.
Neung Roi – meaning 100 in Thai, has been named after 100˚ East longitude that runs through Thailand.
As the name Neung Roi suggests, the restaurant offers cuisines from across the length and breadth of the country in a contemporary ambiance and a restful atmosphere, where you can let your soul stretch and relax.
The guests not only relished the sumptuous, authentic Thai delicacies, they also tried their hands on preparing Thai delicacies under the expert eyes of chefs here. Another attraction was the quiz crafted around Thai culture, places and food.
The guests won prizes for both the events such as complimentary stays with spa treatment Radisson Blu Plaza Delhi Airport as well as goodies.
Hosted by well-known food influencer, Rupali Dean and Ashwani Kumar Goela, General Manager, Radisson Blu Plaza Delhi Airport, the guests enjoyed this delightful evening of an exquisite fine dining experience.
The by-invite only event was attended by connoisseurs of authentic Thai Cuisine, high profile corporates and socialites like Swati Shukla, Director Business Development Chocolate, Kargill India; Marta Przysiecka, Attache, Delegation of the European Union to India; Johanna Anthuber, Third Secretary, Embassy of the Federal Republic of Germany; Ashutosh Dikshit, Partner, Deloitte Touche Tohmatsu India LLP; Mihir Tewari, Chief Business Officer at Flixstock; Ankur Khanna, Tristar; Sanjay Sondhi, Director, Outbound Marketing; Shouneel Charles; Augustina Meda; Ziad, Kyoko Fukuda; Vrata Venet, Natascha, TLF Magazine; Julio Santas, Spanish Language Instructor and Augustina Meda to name a few.
Elaborate Thai menu:
The deep range of starters at the Neung Roi included Gai Yang Kamin (Grilled Turmeric Chicken), Gai Phad Takrai (stir-fried Chicken with lemongrass), Laab Moo Thod (Spicy Minced Pork Dumpling with Thai herbs), Satay Pla Salmon (Salmon Satay with Chilli Peanut Sauce), Porpia Woonsen (Glass Noodle Cigar rolls), Tung Tong ( Golden-fried mini parcels filled with vegetables) and Saku Pak (Steamed Sago dumpling).
The sumptuous soup Tom Kha with coconut milk soup with galangal, lemongrass, and mushrooms tickled the taste buds of the guests and set the mood for the main course.
Gaeng Khru Gai Yang (Grilled Chicken with Yellow Curry & herbs), Panaeng Phak (Mixed Vegetables in Panaeng Curry), Phad Cha Goong (Stir-fried Prawns with wild ginger & sweet basil), Pla Neung Khing (Steamed Sea bass with black mushroom & ginger soya sauce) and Phad Phak Benjarong (Stir-fried Vegetables with garlic & light soy) were awesome Thai delicacies. And also the Phad Phak Boong Fai Dang (Wok tossed morning glory with soya bean paste) and Khao Suay (Jasmine rice), the MUST try.
And not to forget for those with a sweet tooth was the dessert Kanom Kadaif, the shredded Phyllo threads wrapped with jaggery and coconut.
Trying hands at Green papaya salad Som Tam:
Sreenivasan G, Executive Chef, Radisson Blu Plaza Delhi Airport not only exhibited live the making of the Green papaya salad Som Tam by explaining the recipe and crushing the ingredients right in front of the guests, but he also made them try their hands in making the same. Segregated in various trams, the guests of Dyego team won the prize for the best Som Tam presentation.
Seasoned food critic and Travel, Lifestyle & Food Columnist Rupali Dean, acted as the chief jurist and gave away the prize to the winning team.
Som Tam a spicy salad made from shredded unripe papaya. Originating from ethnic Lao people, it is also eaten throughout Southeast Asian countries like Cambodia where it is known as bok l’hong, in Laos as tam som, or tam maak hoong, and in Vietnam as goi du du.
Quiz time around Thailand culture and travel:
The guests walked out happy with prizes including the complimentary stay and spa treatments as they participated in the 8-question quiz designed around Thai culture and travel destinations. It was really fun finding answers for What is Saku Pak?, What does Gai mean in Thai?, What kind of rice is Khao Suay?, What is the main ingredient of Phad Cha Goong?, What is Nam Pla?, What is the main ingredient of Som Tam? Where is Chiang Mai is situated and Which region of Thailand is Larb eaten in?
