Latest news with #somtam
The Guardian
21-07-2025
- General
- The Guardian
Meera Sodha's vegan recipe for sweetcorn hiyashi
In 2003, I had my first som tam salad in Bangkok's searing 30-degree heat. It was crunchy and packed to the rafters with flavour, but, more importantly, it was cold. Until then, I'd been eating hot food in hot weather, but ever since I've been chasing that perfect cold summer meal. These cold hiyashi ramen come close for me. They're ludicrously versatile (think salad plus sauce plus noodles), and the only 'cooking' to be done is boiling the noodles; the rest is chopping, blending (the sauce) and assembling. It is truly summertime where the living is easy. If you have fresh corn cobs, boil them for five minutes, then drain, cool in cold water and slice the kernels off the cob. Prep 10 minCook 35 min Serves 4 8 spring onions (100g), trimmed and washed thoroughly8 tbsp good-quality neutral oil – I like rapeseed oil2½ tsp light soy sauce, plus 1 tbsp extra for the sweetcorn sauce2 tsp white-wine vinegar 200g sweetcorn kernels, fresh (see introduction) or frozen1½ tbsp white miso1 garlic clove, peeled2cm x 2cm piece fresh ginger, peeled and roughly chopped300g dried ramen or soba noodles ½ large cucumber (180g), cut in half widthways, then finely shredded100g cherry tomatoes, halved250g smoked tofu, cut into batons20g basil leaves, roughly torn Put the spring onions on a board and chop, chop, chop the greens and whites, running the knife over them over and over again to turn them into tiny fragments. Scrape the chopped onions into a bowl, add four tablespoons of the oil, two and a half teaspoons of soy sauce and the white-wine vinegar, then put to one side. Put three quarters (150g) of the sweetcorn kernels in a blender, add the miso, garlic, ginger, the extra tablespoon of soy sauce, the remaining four tablespoons of oil and 100ml water, and blitz: you'll need to blend it for quite a while to break down the fibre of the sweetcorn. Cook the noodles according to the packet instructions, then drain and rinse under the cold tap until cool. Drain really well, then put in a bowl, add the spring onion mix and toss very well to coat. Distribute the noodles between four plates or shallow bowls. Spoon a quarter of the sweetcorn sauce to one side of each portion, and next to it arrange a quarter of the cucumber, tomatoes, smoked tofu and the reserved whole corn kernels. Scatter over the torn basil leaves and eat.
The Guardian
19-07-2025
- General
- The Guardian
Meera Sodha's vegan recipe for sweetcorn hiyashi
In 2003, I had my first som tam salad in Bangkok's searing 30-degree heat. It was crunchy and packed to the rafters with flavour, but, more importantly, it was cold. Until then, I'd been eating hot food in hot weather, but ever since I've been chasing that perfect cold summer meal. These cold hiyashi ramen come close for me. They're ludicrously versatile (think salad plus sauce plus noodles), and the only 'cooking' to be done is boiling the noodles; the rest is chopping, blending (the sauce) and assembling. It is truly summertime where the living is easy. If you have fresh corn cobs, boil them for five minutes, then drain, cool in cold water and slice the kernels off the cob. Prep 10 minCook 35 min Serves 4 8 spring onions (100g), trimmed and washed thoroughly8 tbsp good-quality neutral oil – I like rapeseed oil2½ tsp light soy sauce, plus 1 tbsp extra for the sweetcorn sauce2 tsp white-wine vinegar 200g sweetcorn kernels, fresh (see introduction) or frozen1½ tbsp white miso1 garlic clove, peeled2cm x 2cm piece fresh ginger, peeled and roughly chopped300g dried ramen or soba noodles ½ large cucumber (180g), cut in half widthways, then finely shredded100g cherry tomatoes, halved250g smoked tofu, cut into batons20g basil leaves, roughly torn Put the spring onions on a board and chop, chop, chop the greens and whites, running the knife over them over and over again to turn them into tiny fragments. Scrape the chopped onions into a bowl, add four tablespoons of the oil, two and a half teaspoons of soy sauce and the white-wine vinegar, then put to one side. Put three quarters (150g) of the sweetcorn kernels in a blender, add the miso, garlic, ginger, the extra tablespoon of soy sauce, the remaining four tablespoons of oil and 100ml water, and blitz: you'll need to blend it for quite a while to break down the fibre of the sweetcorn. Cook the noodles according to the packet instructions, then drain and rinse under the cold tap until cool. Drain really well, then put in a bowl, add the spring onion mix and toss very well to coat. Distribute the noodles between four plates or shallow bowls. Spoon a quarter of the sweetcorn sauce to one side of each portion, and next to it arrange a quarter of the cucumber, tomatoes, smoked tofu and the reserved whole corn kernels. Scatter over the torn basil leaves and eat.
The Sun
17-06-2025
- Entertainment
- The Sun
Thai-Malaysian Fusion Buffet at Four Points KLCC June 2025
KUALA LUMPUR's culinary scene is about to get a vibrant Thai twist as Four Points by Sheraton Kuala Lumpur, City Centre announces an exciting cross-border collaboration. The hotel's signature restaurant, The Mesh, is joining forces with Bangkok Marriott Marquis Queen's Park to present 'The Mesh x Siam Road' – a limited-time buffet experience that promises to blend the best of Thai and Malaysian flavors. A Tale of Two Culinary Traditions Running from June 21-30, 2025, this unique dining experience represents The Mesh's first international culinary collaboration. The concept brings together two distinct food cultures in an immersive buffet spread that celebrates both Thai street food authenticity and Malaysian local favorites. Guests can expect to savor classic Thai dishes like som tam (green papaya salad), pad Thai, and aromatic green curry alongside beloved Malaysian staples including lemak cili api, various kerabu salads, and sup tulang rawan (cartilage soup). Each dish tells its own story of heritage, passion, and regional pride. Master Chefs Unite The collaboration features an impressive lineup of culinary expertise. Leading the Malaysian contingent is Kamarudin Dali, Chef de Cuisine at The Mesh, who brings his deep understanding of local flavors and creative flair to the partnership. Joining him from Bangkok are two seasoned Thai cuisine specialists: Supattra 'Oy' Kammai, Junior Sous Chef, and Tosaporn 'Ping' Suratanee, Chef de Partie. Together, these culinary artists – with decades of combined experience – aim to create an authentic street-food atmosphere that transports diners straight to the bustling roads of Siam while honoring Malaysian culinary traditions. Dining Details and Early Bird Specials The Mesh x Siam Road experience will be available during the following times: Monday to Sunday: 6.30pm – 10pm Weekends: Additional lunch service from 12.30pm – 3pm Food enthusiasts looking to secure their spot can take advantage of a generous 35% early bird discount, available until June 15, 2025. This makes the collaboration not only a cultural experience but also an accessible one for those eager to explore this unique fusion. A Celebration of Regional Identity More than just a dining experience, The Mesh x Siam Road represents a celebration of Southeast Asian culinary heritage. The collaboration showcases how different food cultures can complement each other harmoniously, creating new flavors while respecting traditional roots. The sensory dining experience promises bold flavor profiles and an atmosphere designed to immerse guests in the vibrant street food culture that defines both Thailand and Malaysia. For reservations and detailed menu information, guests can visit or contact +603 2706 9099. With only 10 days to experience this cross-cultural culinary journey, food lovers are encouraged to book early to avoid disappointment. The Mesh x Siam Road runs from June 21-30, 2025, at Four Points by Sheraton Kuala Lumpur, City Centre.
