food
Rama V fine Thai dining launches cookbook
You can try making the delicate chor ladda (flower-shaped dumplings stuffed with minced chicken and peanuts) at home with the Rama V cookbook. – September 29, 2015.Fans of Rama V's fine Thai cuisine can now try out their best-selling dishes at home with the launch of the restaurant's new recipe book.
Co-authored by owners Andre Shum and Danny Jee, the cookbook consists of 23 recipes from the restaurant's repertoire from the signature papaya salad with salted egg yolk to the chor ladda, delicate flower-shaped dumplings stuffed with minced chicken and peanuts.
“It took one year to come up with this cookbook but we dreamt about it three years ago,” said Shum at the launch of the book held in Rama V.
“They're the same recipes we use in the restaurant so you should get the same consistency as dining here,” added Danny.
Co-authors and owners of Rama V Andre Shum (left) and Danny Jee (right) unveiling their new cookbook at the launch. – September 29, 2015.“There are still 177 more dishes at the restaurant so do come back and try them,” he said with a laugh.
The duo took over Rama V in 2009 when it was on the verge of closing and gave it a new lease on life. After refurbishment, the Thai fine dining restaurant has been thriving with a loyal following.
Recipes from the Rama V cookbook range from home-cooked comfort food to more unique and challenging dishes.
You can get a hold of it in all MPH stores nationwide and in Singapore. It is also available in Kinokuniya, Borders and Times, retailing at RM39.90. – September 29, 2015.
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