Throughout May and June at basil, Chef Kesinee finds inspiration from the intriguing rhizome, krachai. Her menu of authentic dishes showcasing krachai includes tasty appetizers, fragrant soup, satisfying mains, and a divine dessert.
Krachai or “Chinese Keys” as it is also known, is a tropical rhizome and member of the ginger family. Despite its name, it is thought to be a native of Sumatra but it thrives throughout Southeast Asia. In Thai cuisine its aroma and fresh peppery taste enliven fish and seafood dishes, and it is also an ingredient in curry pastes.
At basil, Chef Kesinee uses krachai to enhance her delicious appetizers yam hoi shell yang krachai grob, spicy grilled scallop salad with crispy krachai, and plar moo yor krachai onn, spicy northeast Thai pork sausage with young krachai.
Renowned for elevating Thai cuisine to new heights with the use of premium ingredients yet still retaining authentic flavors, Chef Kesinee’s salmon tom grati krachai onn, salmon and coconut soup with taro and fresh krachai, is a sophisticated interpretation of a classic dish. The soothing soup is also the perfect accompaniment to her main dishes of hor mok hed krachai sen, baked exotic mushrooms with chilli, krachai and local Thai herbs, and kanom jeen nam ya gai, chicken curry with krachai and fermented rice noodles. There is also phad char talay prik Thai onn krachai sod, stir-fried Andaman seafood with green peppercorn and krachai, a tasty dish that highlights the exotic rhizome’s natural affinity with fish and seafood.
The outstanding menu ends with the refreshing dessert of bua loi nam cheuam krachai dam, sesame dumplings in black krachai syrup.
Join Chef Kesinee for lunch or dinner and enjoy memorable dishes from her exceptional krachai menu. Prices start from Baht 350++ per dish.
basil is open for dinner from 18.00 - 22.30 hrs., Monday to Sunday. For reservations, please call 02 6498366 or visit our online store www.sheratongrandesukhumvit.com/en/store.
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