The 3rd MICHELIN Guide Dining Series 2019

Set the Night Ablaze with Special Menu Titled “Playing with Fire”
– A Collaboration Between One MICHELIN Star Restaurants, Gaa and PRU

Under the ‘Playing with Fire’ theme, the latest edition of the MICHELIN Guide Dining Series 2019, which took place on two consecutive nights at Gaa, featured a special menu that paid homage to the art of cooking by open flame of wood or charcoal stove, co-created by Chef Garima Arora of Gaa – the first Indian woman to head a MICHELIN Star restaurant, and Chef Jim Ophorst of PRU – Chef of Phuket’s first-ever restaurant to receive a MICHELIN Star.

The 3rd MICHELIN Guide Dining Series 2019: Set the Night Ablaze with Special Menu Titled “Playing with Fire”

At this private event, the menu offered each respective restaurant’s most popular dishes along with exciting new additions, paired with the finest wine and champagne. Menu highlights included the Beef and Grilled Milk Skin, and the popular Unripe Jackfruit and Pickles by Chef Garima of Gaa, as well as the much-loved Burned Leek and the Roasted Surat Thani River Prawn by Chef Jim of PRU. In addition, diners were introduced to rare flavours like Isaan Almonds, unique fermentation processes and a completely new Seaweed Tart dessert with Wild Eggfruit and Finger Lime.

The 3rd MICHELIN Guide Dining Series 2019: Set the Night Ablaze with Special Menu Titled “Playing with Fire”

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Chelsea was born in Hong Kong and is a genuine food lover. Her palate is especially sharp on Cantonese food, delicacies from Hong Kong and meat (especially beef, chicken and lamb). She is able to taste how the food is cooked and prepared. Besides, she is also a pro buffet gourmet because of her unlimited appetite. When she says ‘too sweet’, it may not be sweet for you as her preference for chocolate is 72++ dark chocolate.

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