Chang Sensory Trails 2017
http://changbeer.com/changsensorytrails/?lang=en
This was an invited media review. I did not pay for the meal during the free hosted tasting session.
Attended with representatives from The Arctic Star, Purple Taste, msginginly, Epicurious Caniggia, Chubby Botak Koala, and Her Pen And Fork.
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| Grilling Skewers |
A Thai Experience, Reimagined
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The Chang Sensory Trails 2017 made its 3rd global stop in Singapore on 07 - 08 July 2017, after a successful run in London and San Francisco. Returning for the 2nd year in a row, Chang Sensory Trails 2017 offered a 'green' Thai dining experience, introducing guests to a modern, refreshing, reimagined take on Thai cuisine.
Curated by reowned chef couple 'Bo' Songvisava and Dylan Jones, and held at The Promontory in the Marina Bay area, Chang Sensory Trails 2017 featured a line-up of 12 of Singapore's finest Thai restaurants. And beyond food, event goers were treated to live musical performances by local Singaporean bands, including O.K Ready! and The Good Life Project.
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| Chang Sensory Trails 2017 Atmosphere |
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| Chang Sensory Trails 2017 Booth |
The atmosphere at Chang Sensory Trails 2017 was buzzing, and even a little rain didn't dampen the mood for event goers. Beautiful views of the bay, cooling breeze, and tantalising Thai dishes. Each of the 12 restaurants, including Aroy Dee Thai Kitchen and Thai'D Me Up, drew their event menu inspiration from chefs 'Bo' Songvisava and Dylan Jones, creating unique and modern dishes that still remain true to traditional Thai flavours. In addition, they've thoughtfully considered the environment, most of the serving cutlery used for the event is bio-degradable.
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| Aroy Dee Thai Kitchen Stall |
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| Thai'D Me Up Stall |
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| Chang Sensory Trails 2017 Flat Lay |
The event was kindly sponsored by Chang Beer, and part of the highlight was the Chang Beer Stall, where event goers could get cold Beer Chang (SGD $5) to wash down the tasty Thai food.
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| Chang Beer Stall |
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| Beer Chang (SGD $5) |
From the Nara Thai Stall, we got succulent Moo Ping (SGD $10 for 3 pieces). These skewered pieces of pork had a bold savoury salty flavour, though I wish the texture was more fatty and juicy. They also showcased a vibrant Butterfly Pea Flower Sticky Rice (SGD $4), the sticky glutinous rice nicely contrasted by crunchy peanuts and a hint of chili spice, though it was light on taste.
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| Nara Thai Stall |
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| Moo Ping (SGD $10 for 3 pieces) |
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| Butterfly Pea Flower Sticky Rice (SGD $4) |
At the Talay Thai Stall, we ordered the Crying Tiger (SGD $8). A dish of moist and tender beef steak, grilled to medium rare, with a bold savoury salty flavour, served with a sweet spicy piquant chili dipping sauce, fresh crunchy lettuce, and twisty potato fries. Several legends surround the name of this Thai dish; one version says the chili dipping sauce is hot enough to make a tiger cry, another version of the story says the most tender part of the beef is used, leaving only the tough parts of the cow for the tiger.
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| Talay Thai Stall |
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| Crying Tiger (SGD $8) |
The highlight of the event for us was the signature dish from the Gin Khao Stall, the Watermelon Fried Rice (SGD $13). A half, partially hollowed watermelon acts as the bowl for the smoky, buttery fried rice, stir-fried with cashew nuts, fresh deshelled prawns / shrimp, dried tofu beancurd skin, watermelon chunks, and stringy pork floss. There is a lovely contrast of textures; juicy, crunchy, chewy, crispy, meaty. And the layers of sweet savoury salty buttery fruity is nicely delicate, yet still distinct enough. Plus, I love the presentation.
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| Gin Khao Stall |
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| Watermelon Fried Rice (SGD $13) |
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| Watermelon Fried Rice |
The folks at the Folks Collective Stall served up an appetizing Pad Thai Crab (SGD $9), with the chunks of fresh deshelled crab lending a lovely fresh sweetness to this savoury stir-fried noodles. Felt the Signature Folks Chicken Wings (SGD $6) was straight-forward, rather decent.
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| Folks Collective Stall |
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| Pad Thai Crab (SGD $9) |
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| Signature Folks Chicken Wings (SGD $6) |
The Long Chim Stall served up a full flavoured Chiang Mai Larb Gai (SGD $10). The minced pork and herbs were boldly salty savoury spicy, meant to be eaten with the fresh crunchy cabbage, and downed with cold beer. I did feel the flavours could be less intense. The Grilled Lamb Ribs (SGD $12) was nice, the fragrant rice and tender spiced lamb rather resembled a biryani in style.
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| Long Chim Stall |
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| Chiang Mai Larb Gai (SGD $10) |
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| Grilled Lamb Ribs (SGD $12) |
Loved the Gai Tod Hat Yai (SGD $4.50) from the Sa·Yum Stall. The deep-fried chicken has a delicate fragrance, with the skin being nicely crisp with notes of savoury salty. The chicken meat within is still juicy, with a lovely savoury sweet flavour, and a hint of lemongrass. The secret that makes this so tasty is the crispy fried shallots. Addictive.
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| Sa·Yum Stall |
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| Gai Tod Hat Yai (SGD $4.50) |
The Longtail Asian Brasserie And Bar Stall had some tasty snacks, including the Spiced Chicken Drumettes and the Chiang Mai Bites (SGD $14). The latter featured a juicy meaty savoury salty spicy Thai style sausage, along with crunchy pork crackling, and a spicy chili dipping sauce.
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| Longtail Asian Brasserie And Bar Stall |
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| Chiang Mai Bites (SGD $14) |
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| Spiced Chicken Drumettes |
Overall, I enjoyed the experience at Chang Sensory Trails 2017, partly due to the fact that we were early, and got in and out before the crowds arrived. Loved the range of both traditional and modern Thai cuisine available, which offers a good insight into the various dishes from the restaurants. As with most events, I believe the dishes served in the restaurant itself (equipped with full kitchen facilities) would be significantly better. Looking forward to next year's Chang Sensory Trails 2018!
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CONVERSATION