Mövenpick brings Thai cuisine to Dubai

The third Thai Culinary Festival has kicked off at The Mövenpick Hotel Bur Dubai

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By  Lynne Nolan Published  September 14, 2006

The Mövenpick Hotel Bur Dubai has brought Thailand’s gastronomic highlights to its restaurant, Fountain, this month. The property is hosting its Thai Culinary Festival until September 21 for the third year running, with three master chefs flown in from Thailand for the special event. Live cooking stations and buffets are on offer at the venue, boasting a selection of authentic dishes such as yum nua, tom yum, and nua pad khing. The restaurant opted to offer buffets as Thai meals typically comprise of a selection of dishes served at once, including fish, egg, soup and a communal bowl of rice. The festival is bringing together the flavours of the regions, incorporating specialities such as spicy pork sausages and som tam, a spicy green papaya salad made from shredded fruit mixed with chilli, garlic, tomatoes, green beans, lime juice and fish sauce. The restaurant has also focused on showcasing commonly used seasonings, such as nam pla and nam prik. The guest chefs are using traditional cooking methods from Thailand throughout the festival, such as stir-frying, boiling and steaming. The event is highlighting the culinary diversity across the country, for example, the popularity of using mutton, fresh fish and coconut in the South. The food will be complimented with traditional Thai music and cultural dancers at the outlet. Diners also have the opportunity to participate in a series of Thai cooking classes.

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