Leaning back on the gilded throne, I slide a scoop of Pomelo Salad into my mouth. Instantly, a regal harmony of flavours washes over my palate. I smile approvingly, and the royal chef sighs in relief.
Except that there’s no royal chef or gilded throne.
Instead, I’m in the good company of Chef Ratt, the Sous Chef at Nara Thai. Known by many as one of Thailand’s best restaurants, Nara Thai is now spicing up the local catering scene.
“For centuries,” Chef Ratt explains, “the recipe for Pomelo Salad was kept within the walls of the Grand Palace.”
I nod, relishing the flavours in my mouth. It’s not hard to imagine why this delicacy was once reserved for kings. Pomelo Salad calls for the freshest ingredients, and its preparation is an exercise in dedication. In the hands of Chef Ratt, this deceptively simple dish has taken me to a bygone era of gastronomic sophistication.
"For centuries, the recipe for Pomelo Salad was kept within the walls of the Grand Palace"
The making of Pomelo Salad begins with a great deal of peeling. Like her royal predecessors, Chef Ratt meticulously works her way through layers of the pomelo, to the sweet, juicy flesh. “It pays to be patient. To make a good plate of Pomelo Salad, we want to get rid of all the white membrane.”
Next, Chef Ratt picks up a saucer with Pomelo Salad’s signature “black dressing”. Blending palm sugar, roasted coconut flakes and prawn paste, she has expertly combined sweetness with crunchiness. This dressing is quickly added to the pomelo sacs in a mixing bowl. Fried shallots, cashew nuts and fresh prawns join the fray.
Chef Ratt picks up a metal spatula as she doles out her next piece of advice: “With Pomelo Salad, you want to serve it fresh. The fresher, the better.” Even as she speaks, Chef Ratt is tossing the ingredients with a vengeance.
I’m curious. If Pomelo Salad has to be served fresh, wouldn’t catering it be quite a feat?
Chef Ratt smiles expectantly. “Pomelo Salad is an important part of the Thai culture. We believe every customer deserves to savour it fresh.” To retain this freshness, Catersmith has arranged for Pomelo Salad to be tossed and garnished at the catering venue itself. Now that’s what I call premium catering.
At this point, Chef Ratt pours out the glistening contents of the bowl. The long-awaited Pomelo Salad is finally ready.
Admiring this beautifully balanced dish, it dawned on me: This isn’t just an exquisite delicacy from the kings. Pomelo Salad will prove to be the crowning glory of every buffet table.
