Dharshan Munidasa at the World Gourmet Festival


November 2016| 31 views

Dharshan explaining the dishes at the dinner

Dharshan explaining the dishes at the dinner

Garlic chilli freshwater prawn

Garlic chilli freshwater prawn

Dharshan Munidasa, Chef and Restaurateur was invited to cook at the 17th World Gourmet Festival held at the Anantara Siam Bangkok Hotel. He featured some of his signature dishes from Nihonbashi and Ministry of Crab, two restaurants currently ranked on Asia’s 50 Best Restaurants. This event included eight other high profile chefs namely, Anthony Genovese, Kanesaka Shinji, Mauro Colagreco, Hideaki Sato, Josean Alija, Marco Stabile, Ana Ros, and Bobby Chin.  Each chef conducted two dinners at the Anantara Siam Bangkok Hotel’s restaurants. Dharshan featured a six course curated menu. Guests were treated to a menu that included the Nihonbashi Tomato Soup, Olive Oil Kake Tai Cha and Foie Gras with Teriyaki Rice; and the iconic  dishes of Ministry of Crab – Garlic Chilli Freshwater Prawn, Pepper Crab and Crab Curry. Earlier on, in a special masterclass to a few individuals, Dharshan demonstrated how to prepare  Ministry of  Crab’s  Baked  Crab  and  one  of  its  signature  dishes,  Garlic  Chilli Crab.

Commenting on the occasion, Dharshan said, “it was indeed an honour and privilege to be invited to cook alongside some of  the  industry  greats  at  the  World  Gourmet  Festival.  The Team at Anantara Siam Bangkok Hotel were exceptional in helping us plate up two dinners one after another. The positive reviews and feedback we received from the guests gave us the strength to keep doing what we do and maybe one day  open  a Ministry  of  Crab in Bangkok!”.