When it comes to Thai dishes, many people may wonder what beverage makes the best parings. There is, however, one cocktail that is a standout as it perfectly embodies and enhances the multidimensional taste of Thai food. The drink in question is Mekhong Thai Sabai, said to be the Thai national cocktail featuring spiced rum from Thailand.
Let’s see how three chefs from MICHELIN-Starred Thai restaurants pair their culinary creations with this signature cocktail to elevate the flavours of food and beverage. And perhaps discuss ‘Thainess’ and how we can pair Mekhong Thai Sabai with our favourite Thai dishes.
Chef Chumpol Jangprai, R-Haan (Two MICHELIN Stars, MICHELIN Guide Thailand 2022)
Thanks to Chef Chumpol Jangprai’s skills and innovation in Thai cuisine, R-Haan became one of the first two Thai restaurants in the world to receive two MICHELIN Stars. This creative chef paired Mekhong Thai Sabai not with just one Thai dish, but rather with an array of bites as varied as the flavours found in this uniquely Thai cocktail itself.
“I chose to pair the Mekhong Thai Sabai with our Welcome to Thailand Amuse Bouche appetiser set for many reasons. Both the cocktail and the set speak to the idea of Thainess. Mekhong is a premier Thai spirit and a high-quality spiced rum. In a Thai Sabai cocktail, it emphasises essential Thai flavours, so I wanted the dish to blend with the cocktail, enhancing the tasting journey through Thailand,” said Chef Jangprai.
“Every bite in this amuse-bouche set showcases the flavours from different regions of Thailand. There’s the Lanna spicy jackfruit salad from the North and grilled climbing perch with herbs from Isan, tom yam style shrimp cakes that are inspired by Central Thai favourites. The khao yam (similar to nasi kerabu) with herbs from the South is served with Budu caviar and the rice crackers with blue crab meat harkens to favourites from Eastern Thailand around Trat. So, as the diners tour through the regions of Thailand with their taste buds, a sip or two of a Mekhong Thai Sabai flows just perfectly with all the flavours of Thailand.”
Chef’s secret revealed: Chef Jangprai said that since the Mekhong Thai Sabai is made with Thai spiced rum that is a blend of Thai herbs and spices, the pairing possibilities are endless. He recommended that diners keep an open mind and have fun tasting and experimenting with these potentially infinite matches.
Chef Pilaipon “Toy” Kamnag, Saneh Jaan (One MICHELIN Star, MICHELIN Guide Thailand 2022)
Hailing from Chiang Mai in the north of Thailand, Chef Pilaipon Kamnag picked her Northern style stir-fried spicy silver shank with basil leaves to pair with the Mekhong Thai Sabai. She explained that you’ll often see this dish ordered by Northerners who are out enjoying drinks with friends.
“This is a delicious Lanna delicacy. We stir fry the curry paste dry with silver shank beef for a subtle yet intense flavour and an amazing aroma from the herbs and spices. We use silver shank cuts because it has a lovely texture. The chilli paste is handmade and so fragrant, especially from the makhwan seeds, which is very Lanna. We also add other spices like cumin leaves, croton leaves, basil leaves, bergamot leaves, and more. And just before we finish roasting the herbs and spices, we add a little premium Thai spiced rum, Mekhong to enhance the flavours. We also top it all off with chopped lemongrass. So, this synchronicity makes the Mekhong Thai Sabai an excellent pairing for our Northern style stir-fried spicy silver shank with basil leaves.”
Chef’s secret revealed: Chef Kamnag recommended Thai spicy salads like yam, lab, or pla, as well as dry curry stir fries, which blend nicely with Thai spiced rum. Have a look at the ingredients and flavour profiles of a dish and beverage. If they are similar, then they should pair well and enhance the dining experience.
Chef Nattakrit “Toei” Kallayanamitr, Khao (Ekkamai) (One MICHELIN Star, MICHELIN Guide 2022)
With over 30 years’ experience in Thailand’s culinary world, Chef Nattakrit Kallayanamitr of Khao (Ekkamai) decided on pairing Mekhong Thai Sabai with his Spicy herb and sesame salad with fish and crab roe. This spicy salad has the piquancy that harmonises seamlessly with the cocktail’s flavours.
“I picked this spicy herb salad with roe to pair with Mekhong Thai Sabai because this cocktail has a fragrant, sweet and sour flavour from the herbs in it. So, it goes well with dishes that feature herbs as well,” explained the chef.
“We start by frying the roe first. Then we add the perilla sesame and finely chopped herbs, such as Vietnamese coriander, dill, and many others. This adds and enhances all the flavours, especially with the special dressing that has garden-grown bird’s eye chillies. All together, it creates an ideal flavour profile to pair with Mekhong Thai Sabai, because the spiced rum and the cocktail’s ingredients are brimming with Thai herbs too. The spicy salad and the spiced cocktail make a refreshing match that can also whet your appetite.”
Chef’s secret revealed: Chef Kallayanamitr suggested that there are many excellent pairing for Mekhong Thai Sabai and Thai dishes. Although, he said to avoid rich coconut curries with too much spicy heat, thickness, and oiliness. Instead, try to pair with the fresh sweetness and tartness of citrus and the fragrant aromas of herbs and spices. This could be from coriander seeds, lemongrass, cardamon, or sweet basil. They could all make excellent pairings since these ingredients can also be found in Thai spiced rum.
So, have fun with your food as you sip on a Mekhong Thai Sabai between bites from different types of Thai food. As these three chefs pointed out, the flavours in Thai cuisine are the flavours of Mekhong Thai Sabai, so there should be no limit to your enjoyment.
