In celebration of Songkran, Thailand's Water festival, Yamm partnered with the Tourism Authority of Thailand, as well as Miramar Travel, to deliver even more to the already top-notch buffet in town. We were honoured to be invited to the Opening Night Ceremony, which marks the start of the month long Thai promotion at Yamm. The sous chef, Danita Srisuwan, honed her skills at the famous Peninsula in Bangkok and we were privileged to have a taste of this exotic twist.
In respect of the heavily celebrated theme, we obviously paid more attention to the new additions. We still flocked to the cold Boston lobsters, freshly shucked oysters and lovely macarons, signature to Yamm; but what stunned most was of course the most legitimate pad thai and tom yum soup.
Bursting with exotic flavours, the freshly-made tom yum soup got us queuing for more. The spices were spot on, and we were indulged in the richness of the prawn head. From the fresh herbs to the river prawns, all ingredients are authentically sourced from Thailand.
"The Pad Thai was really good" - one of the most repeated lines of the night. With just the right amount of sweetness from sauce paired with the tartness of lime, together enjoyed with the al dente noodles, we wandered if there would ever be need to venture to Chiang Mai again...
The dessert table was equally as amazing, and incurred three portions of ripe mango with sticky rice. And that for each individual present. It was to no one's surprise that the sticky rice ran out at one point. The freshest, sweetest mangoes were flown in directly, courtesy to the friendliest Director of Thai Tourism Authority Office.
It was a great night. Apart from the food, we were in all senses pleased; the night was graced with a captivating performance by enchanting Thai dancers, courtesy of Thai Airways.
We even got giddy with delight when we got our hands painted with pretty flowers.
118 Nathan Road, Tsim Sha Tsui, Kowloon / www.themirahotel.com