It is a reinterpretation of rillettes in the Thai context. Rillettes could function as a condiment to the extent of Thai Nam Prik (relish), therefore, playing around with our indigenous ingredients like fresh Piper Nigrum, shallot and coriander, with the final touch of our local sweet citrus, Somsaa together combined with the French emulsification technique results in a new combination of an oriental smell and flavour within an old western form. Perhaps we could indulge in the new rillettes as not only a spread but an ingredient for rice or pasta.
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