Although Thai and Indian cuisines are distinct, both share a strong appreciation of herbs, spices, and bold flavours, which makes them surprisingly complementary.
This statement is exemplified in Grand Copthorne Waterfront Singapore’s latest culinary collaboration, Siam & Spice – an exclusive six-hands dining experience at SanSara, its upscale North Indian restaurant, taking place on June 26 and 27.
Diners can look forward to a specially curated four-course and six-course set menu for lunch and dinner priced at S$68++ and S$98++ respectively.
Each set features dishes and desserts crafted by an all-star team: Master Chef Pannalal Nath of SanSara with Head Chef Pilaiporn Kamnag (Chef Toi) and Head Pastry Chef Piyachart Puttawong (Chef Boy) from Bangkok’s Michelin-starred restaurant Saneh Jaan.
“I first experienced Thai cuisine early in my career and was immediately impressed by its balance of sweet, sour, spicy and savoury flavours,” said Chef Pannalal, adding that both cuisines “share more similarities than differences”.
With 45 years of combined culinary experience, the three chefs have put together an unconventional menu that presents a thoughtful dialogue between both culinary traditions rather than overt fusion.
As opposed to blending their signature styles within every dish, each chef will take the lead on one or two individual courses.
A quick glance at the menu reveals each chef’s distinct touch: The Duck Red Curry Vindaloo has Chef Pannalal written all over it, while the Grilled Scallops with Spicy Fruit Salad reflects Chef Toi’s passion about showcasing the complexity, balance and elegance of Thai flavours.
Inspired by the traditional Indian vindaloo, Chef Pannalal’s dish also retains the bold blend of aromatic spices, vinegar and slow-cooking techniques.
This layered depth of flavour and gentle acidity effortlessly cuts through the richness of the duck and accentuates the vibrant character of Thai red curry. “The result is a dish that respects the authenticity of both cuisines while creating something new,” he explained.
Chef Toi specialises in Central Thai cuisine, which explains her penchant for dishes that are light, fresh and flavourful. The grilled scallops perfectly capture the natural sweetness of the seafood, complemented by zesty Thai herbs, citrus and subtle spice.
“My goal was to preserve the authentic flavours of traditional Thai cuisine, while presenting them in a modern and refined way,” Chef Toi said.
The set menu concludes with the Coconut Panna Cotta with Hom Suwan Pineapple Sauce, a Chef Boy original.
The panna cotta is infused with coconut to create a smooth and creamy custard, while the pineapple sauce is carefully cooked to preserve the fruit’s freshness and bright flavour. The combination reflects the tropical character of Thai desserts in a contemporary presentation.
Chef Boy first tried Indian sweets and pastries several years ago. “What impressed me most was their richness and the creative incorporation of ingredients such as cardamom, saffron, nuts, and milk. The flavours were both comforting and distinctive,” he noted.
