Introducing the first of our Taoseki Dinner Series: Thailand
Kaiseki is a form of Japanese dining that draws its philosophy from 16th century tea ceremony traditions in Kyoto, Japan. At its core is the belief that we are at our best when we experience every moment with one another as if it were a once-in-a-lifetime gathering. And as a culinary expression, Kaiseki is a reflection of the season—an intricate rhythm of taste, texture, appearance and color brought forth in a progression of courses. At Tao Yuan, we aim to pay homage to the style by presenting a series of kaiseki-style dinners- which we are playfully dubbing “Taoseki”- from various Asian countries: Thailand, Vietnam, Japan, and Korea.
Join us for our first of these Taoseki dinners, priced at 98 dollars per person, on Tuesday the 26th of June, where we take a tour of Thailand through Bangkok’s street markets, along the Burmese coast for Chiang Mai’s curries, and onto the rice-growing town of UdonThaní. Also available to truly elevate your dinner experience is our 38 dollar beverage pairing, thoughtfully crafted and running the gamut from exotic teas to breezy cocktails and crisp wines.
As these menus are dictated by the freshest and most delicious of seasonal local produce, the sample menu below may be subject to change.
Sakizuke: Stuffed tapioca ball, caramelized shallots and garlic, coconut, crispy shallots
Hassun: Tuna sashimi with makrut lime ponzu and Thai bird chili
Mukōzuke: Tuna poke with shrimp chips, shallots, Thai herb salsa verde, serrano chilies, marinated cucumbers and radish
Takiawase: Poached shrimp, tomato, enoki mushrooms
Futamono: Tom Ka Gai
Yakimono: Grilled banana leaf wrapped black bass or clay pot curry mussels
Su-zakana: Radish salad
Hiyashi-bachi: Roasted eggplant with hard-boiled egg
Naka-choko: Lemongrass chicken broth
Shiizakana: Lemongrass chicken, with sides of papaya salad, salsa verde, fish sauce chilies, and sticky rice
Gohan: Duck Larp: aged duck breast, confited leg, liver, giblets, lettuce cups, herbs
Kō no mono: Seasonal pickled vegetables.
Tome-wan: Tom Yum consommé
Mizumono: sticky black rice with mango and coconut, sesame-fried bananas, and thapthim krawp, or crisp rubies with coconut cream
Brunch. July 1st 2018.
This year, with the Fourth of July landing on a Wednesday, we’ve decided to celebrate a few days early on the weekend. We’re opening for a special Dim Sum Brunch on Sunday, July 1st 2018. we’re now taking reservations for this special event, which will be from 11:00 am to 2:30 pm.
Black Vinegar Peanuts
Smoked Pork Belly Cheung Fun Rolls
Grandma Tang’s Roast Pork Buns
Duck Confit Fried Rice