Palm sugar

Pork skewers are a gastronomic journey into the world of Pan-Asian flavors. This dish combines the juiciness of pork neck with the spicy sweetness of palm sugar and rich notes of fish, soy, and oyster sauces. The recipe's uniqueness lies in the use of coconut cream, which gives the meat incredible tenderness and a subtle aroma. The marinating process ensures that each piece of meat absorbs deep flavors, while grilling over an open flame creates an appetizing crust. Traditionally, these skewers are served with cilantro and lime wedges that refresh and complement the dish's main flavor profile. The origins of this recipe lie in the street food of Southeast Asian countries, where simplicity in preparation meets richness in taste. An ideal choice for those seeking a balance between aromatic exoticism and familiar gastronomy.

Tom yum is perhaps the only Thai dish that has become a must-have item on the menu of any city restaurant with so-called comfort food. One can only guess why. Either because of the popularity of Thai resorts among our compatriots , or because the sour and spicy taste turned out to be close to us, or because of its ability to transform from a rich meat dish into a light vegetarian or gourmet fish dish. Maxim Kuleshov, chef and co-owner of the restaurant "Ya v Tai", chef of the bar "Teburasika" of the gastrobar "Vkustakh", shared the recipe with us

Recipe by Maxim Kuleshov (co-owner and brand chef of the projects "Ya v Tai", "Louis Onien" on the gastronomic street strEAT, Genso Sushi, Is Ku, chef of the bar "Teburasika" and the gastrobar "Vkustakh", two-time winner of the Kremlin Culinary Cup in Japanese cuisine, member of the Association of the National Guild of Chefs of Russia). Thai salad with shrimps and pomelo (or yum som-o) is one of the main national salads, a festive dish that is served in Thailand mainly in restaurants, despite the fact that it is very simple to prepare.

A simple recipe, but you should prepare this dish well in advance: the chicken needs to be marinated for 6 hours. This recipe and the other two recommend using fragrant jasmine rice - and it's best not to neglect this recommendation. The recipe was shared with us by the chef of the Indochine restaurant, Xu Lei.

A wonderful recipe, but you should prepare for eating this curry well in advance: the duck will have to spend about 12 hours in a garlic marinade. The recipe was shared with us by the chef of the Indochine restaurant Xu Lei.

Yellow curry paste is ideal for fish. Before frying, salmon should definitely be rolled in a mixture of salt, pepper and starch. The recipe was shared with us by the chef of the restaurant "Indochine" Xu Lei.

Thai salad with freshwater shrimp is a vibrant and aromatic masterpiece of Thai cuisine that combines the freshness of vegetables with the rich flavor of seafood. The origins of this dish trace back to Thailand's street food, where the harmony of sour-sweet, salty, and spicy flavors is a key principle. The sweetness of palm sugar, the zest of lime, and the depth of fish sauce transform the salad into a true gastronomic symphony. Fried shrimp add textural complexity to the dish, while mint and cilantro provide a touch of freshness. Perfect as a light main course or festive appetizer, it impresses with its balance of flavors and variety of textures, creating true delight for gourmets.

The Banana Milk cocktail is a refined drink that reflects the spirit of American mixology. Its base is rum and soy milk, creating a smooth and velvety texture. The addition of passion fruit and lemon juice brings vibrant tropical notes, while palm sugar enriches the flavor with a light caramel sweetness. The protein makes the consistency airy and delicate, and chocolate bitters add a deep and noble hue. The presentation feature is chaotic stripes of bitter chocolate on the glass, creating visual contrast and highlighting the richness of flavor. This cocktail is perfect for elegant evenings and relaxed enjoyment of exquisite aromas.

This is not the same kaya that Rastafarians sing about. This is a coconut jam that is very popular in Singapore and Malaysia. Coffee and toast with kaya is a great breakfast.

Yellow chicken curry with sweet potato and lotus is a vibrant embodiment of Indian cuisine, harmoniously blending spicy, sweet, and creamy flavor notes. The dish's origins delve deep into Indian gastronomic tradition, where spices play a key role in creating rich flavor compositions. Tender chicken thigh infused with teriyaki and ginger is complemented by airy popcorn and a rich curry sauce. Velvety sweet potato puree adds sweet tenderness, while the exotic lotus root contributes a crunchy texture. Cilantro finishes the ensemble with freshness and aroma. This dish is not just nutritious — it creates a whole range of taste sensations, turning each meal into an exciting culinary journey. An ideal choice for gourmets who appreciate flavor balance and original textures.

Seaweed salad with orange and macadamia nuts is a refined dish of Japanese cuisine that combines tender seaweed, the savory taste of miso, and the freshness of citrus. The origins of this salad lie in traditional Japanese cuisine where seaweeds have been used for their rich nutritional properties for ages. Sweet notes of palm sugar, umami from soy sauce, and roasted macadamia nuts give the dish a complex, layered flavor that beautifully complements the aromatic shiitake mushrooms. Juicy orange slices add brightness and freshness, creating a harmony of textures and tastes. This salad is perfect for a light dinner or as an elegant appetizer that brings not only gastronomic pleasure but also health benefits.

Recipe from the book Fast cooking by James Martin

Yellow curry with beef and potatoes is a spicy, rich dish that warms the soul and reveals the richness of Asian flavors. Although it is associated with Italian cuisine, it draws inspiration from Thai and Indian traditions, combining exotic spices with tender meat and the creamy texture of coconut milk. The thick sauce infused with lime and ginger permeates every piece of potato, creating a delightful blend of sweetness, slight tanginess, and deep spiciness. Serving it with rice enhances the dish's softness, making it more filling and harmonious. Curry is perfect for cozy home dinners when you want to warm up and enjoy exotic notes in familiar ingredients. It’s a gastronomic journey that awakens all the senses.

Hae from dorada is a refined dish of Korean cuisine that combines the freshness of fish with rich spice aromas. This is a variation of traditional hae using tender dorada fillet that absorbs marinade flavors perfectly. Crunchy carrots, sweetened by palm sugar, and spicy onions create a balance of textures. Green peas add freshness while sesame oil and nori seaweed complement the dish with soft nutty and ocean notes. A light acidity from vinegar brightens the flavor, while coriander and black pepper add an Eastern spiciness. This dish not only delights the palate but also decorates the table with its visual splendor, especially when paired with sprouts and nuts. It is perfect for festive gatherings as well as a refreshing snack on warm days.

Thai cuisine is about spiciness, sweetness and freshness in one dish. Som tam salad is a clear example of this: green papaya is cut into thin strips, mixed with beans, and at the end everything is poured with palm sugar caramel and sprinkled with peanuts. And this recipe is a great reason to get acquainted with green papaya: while ripe papaya is eaten as a fruit, green papaya is used as a vegetable.