The Most Luxurious Thai Meal in Canada!
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- Опубліковано 27 сер 2024
- Thai food does not have to be all takeout and cheap, Chef Nutcha at Baan Lao is here to break that stereotype with her ultra fine dining restaurant. Special thanks to Baan Lao Fine Thai Cuisine for this special meal, and to Thai Trade Centre Vancouver for sponsoring this video.
Visit Baan Lao Restaurant: baanlao.ca/
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche... - Навчання та стиль
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
I love how Chef has the biggest smile on her face as you’re trying her food. True passion in her craft!
She is so passionate and so sweet.
why the capitalized 'chef' 😅 is it her nickname?
@@earthwombathe’s using Chef as her name, so that’s why it’s capitalized.
people in your comments are being obtuse and quite frankly straight up disrespectful about the use of bugs in ethnic cuisines. little do they know that cultures around the world have incorporated different insects into their traditional foods and it is not just left to the concept of fine dining.
thank you pailin and chef for sharing this interesting and inspiring video using thai flavors and cooking methods!
I mean... technically shrimps is bugs
My uncle went to teach English in Thailand on a temporary visa and never came back bc he kept making my auntie laugh at her family shop where he developed his photos. When they visited my country my cousins would bring back Thai-brand crickets from Asian grocery stores sometimes and idk what Thai ppl do but the way they cook the bugs is better than others I’ve tried . Just elite, and a great source of protein. The comments being nasty and just wrong about it (that we can’t digest them?! Huh lol) are so pathetic.
Closed minded fools. Probably the same clowns who spend half their time in other countries in a McDonald’s.
Like people consume spoiled milk and chicken periods calm down about bugs.
That fermented rice drink looks so good - its so cool how she grew the rice and made the yeast themselves!!!
Now THAT is what a restaurant should be. Innovative and a vision for excellence. And foods I cannot make better at home. Great presentation! Thank you!
I really dislike the concept of "fine dining" always been seen through an Eurocentric lens. Food from non-Western cultures does not need to mimic the aesthetic and technique of French cooking to be on the same level. I see a lot of minority chefs always default to "how do I make my cultural food look and feel more like a French fine-dining experience" when in all honestly, just throw that whole concept out the window. Creating an elevated experience that is deeply rooted in ALL aspects- within our own cultures is so much more refreshing, impressive, and meaningful.
That said, all the food looked absolutely delicious and the chef was so sweet! Best wishes for her prosperity!
It's an interesting point, but we should also remember that there's nothing 'European' about the presentation you see in French/Western restaurants nowadays. 50 years ago, fine dining in Europe looked nothing like it does today. One could even make the argument that what you see in European fine dining is not 'western' but simply 'modern'.
Cry about it
@@pjacobsen1000 But still, the development in the last 50 year is still largely driven by Western chefs and a French tire company. If other cultures were more involved, we might instead see all food served at once on a banana leaf, injera bread, or bowl of rice, as opposed to having multiple small courses brought over one by one to interrupt the diner with the pretentious explanations. We might have hot food served on a small burner. We might see an entire piece of fish with head, tail and bone as opposed to some antiseptic fillet. We might have all the food properly cut for you to be eaten by chopsticks or by hand a opposed to large chunks of meat eaten by knives and fork.
It's dangerous to hastily equate "western" with "modern" as a lot of countries had did just that in the past, abandoning their own tradition that is sometimes just as good or even better. Insects are a very sustainable and nutritious food source, but European culture has a taboo against it, and a lot of countries "modernized" their diet to beef and chicken. The rice farmers in Bali were using a democratic and sustainable governance system called Subak that allocate resources and control pests very efficiently, but it was "modernized" by the green revolution, which actually led to lower sustainability and productivity. The Chinese language was gender neutral but now it is "modernized" with the he/she/it split from English. Now people have to put in extra effort to bring back those old systems.
@@commenter4898 "abandoning their own tradition". Just a quick note on this: Western countries have also abandoned much of their tradition. That is why we call it modern, rather than traditional. What you see as 'western', whether it is fashion, architecture, lifestyle, food, or technology, all these things would be equally strange to a European or American from the 19th century. Nobody wore jeans and T-shirts anywhere in the world until a century ago.
I am not say that 'western' equates to 'modern', I am saying that what you call western food is just one type of modern food and sometimes has little relation to European food traditions.
As for cuisine of other parts of the world: I live in China and have for decades. The vast majority of restaurants here have little influence from the west, except for the ingredients, many of which came to Asia (and to Europe) with the Portuguese and Spanish traders in the 16th century.
You want to see more non-European food items on your plate? That happens all the time, even in western kitchens: Spices, sauces, ingredients that don't belong anywhere near Europe show up on Europe's plates all the time. You want to see a whole fish or enjera on the menu of a French restaurant. Maybe that will happen somewhere, but will you then also decry the French loss of their traditions?
We all mix and match, everywhere in the world. People take what they think they can use and they don't require anyone's permission. They just follow their imagination.
And finally, why should people outside Europe care about the Michelin guide? China has its own Black Pearl Guide, owned and managed by Chinese people. I use both!
@@pjacobsen1000 The difference is that Western chefs get to develop fine dining on their own terms. They can picked and chose and experiment however they like. Chefs from other cultures don't get as much freedom unless they first go get training under some French chef and then return to their own country.
China's system only exist in China and it's because of the nationalistic government. It has no influence internationally. I'm in Taiwan, the place that share the most culture with China, and still I've never heard of Black Pearl and neither has anyone around me.
This was a very good episode, thank you for making this.
I think that the "royal" or fine dining style of Thai cuisine is severely underrepresented, it's delicious and always a feast for the eye, nose and mouth.
Beautiful flavours. Thoughtful and delicious. Thank you for opening up some of the secrets of this elevated kitchen. Your joyful enthusiasm is catching.
"I don't want to eat it!"
Proceeds to stab into the mango sticky rice 👍
Mango and sticky rice: a dish created in Heaven.
This is amazing! So beautiful and elegant presentation. And I didn't know rice can be made like this. Such an interesting episode!
Thai cuisine is the best among the best. The balance of flavor, freshness, and color combos is built in elegance. While I appreciate the creativity and beauty of what was presented in the video, I’m grateful for even the most “basic” Thai cuisine. Thanks to you, I now make Thai food better than most restaurants that constantly cut corners.
I did not expect her to be the nurse to the princess!!
Right!!! How cool
She does a lovely job of presentation. So much work goes into the dish way before presentation tho. A hidden gem.
I wish you could come to Philadelphia. We have an amazing fine dining restaurant called Kalaya. The owner is a James Beard winner. The food is served Thai style sharing among the diners. I ate there for my birthday and it was incredibly delicious. A truly elegant place.
Wow! Everything looked so beautiful. Those small flowers are very cure, and that rice drink looked so cool! I really liked the color of it. It also sounds incredible that you can get a sweetness in it without adding any sugar. If you manage to make it yourself at home you have to post a video about it! :D
Pai: It's so pretty, I don't want to eat it.
Also Pai: one big spoon splitting it in half :D
Jokes aside, it's so nice to see Thai food presented in a fine dining manner, not necessarily putting truffles and all those expensive to make it upscale. It's the craft, the attention to detail and the innovative way to make use of traditional methods and flavors that make it the enjoyable experience it is.
And another note, I find myself understanding most of the thai conversation without the need to read subtitles. I started this learning journey with Hot Thai Kitchen and now I'm here.
This is a very interesting episode. Baan Lao seems to be a gourmet temple worth trying out. At least the crickets are visible so that you can take them out if you have chitin allergy.😉
What a wonderful video. I loved seeing fine dining Thai cuisine. It makes me want to go to Canada and try this restaurant. And that mango sticy rice was so so beautiful. Thank you for sharing.
Of course Thai food can be high end. I had dinner at the Oriental 20 years ago, and the meals were served by a chef who had worked for the King. Blew my mind.
Still remember the meal.
Everything looked great but that fermented rice beverage was fascinating, both as a process and a final product.
อาหารแต่ละอย่าง น่าทาน ทั้งนั้น เลยค่ะ พี่ไพลิน ทำให้น้องแพมอยากบินไป แคนาดา ไปชิม ร้านบ้านเรา โอ้ยๆๆ หิว เลยค่ะ😋
Chef Nutcha is a magician……incredible, fine dining at it’s absolute best…….All of those exquisite flavour combinations, stunning presentation…..thought, imagination and many of her ingredients home grown 🔥🔥🔥
This was one of the top 5 most beautiful pieces of UA-cam I have ever consumed ❤ I have no idea what the other 4 are… maybe this is number 1!
Thai food definitely works well for fine dining because the flavors are balanced, intricate and complex. That being said, I think the market is still small for fine dining for Thai food because there's an associate with it being more of a comfort food, cozy take out, and a family meal - not haute cuisine. I hope the Thai food restaurant market expands though, and we get to see more of these types of restaurants along with other concepts besides the usual.
Royal Thai cuisine (อาหารชาววัง) may be the closest to Thai fine dining without any westernisation at all. They have their own decoration techniques like fruit carving (แกะสลักผลไม้) and creating natural food colouring using herbs and flowers, while the food will also be presented in a more refined manner (no bone, no seed, no strong or pungent food etc.). On the other hand, they may not have a food-course like fine dining, but they will have something more similar to a set meal or table d'hote called samrab (สำรับชาววัง). There are also a bunch of dishes which you may not find in normal Thai cuisine such as krathong thong (กระทงทอง) and khao chae (ข้าวแช่), which makes it really diverse as well.
So yep, definitely lots of potential
Actually real Thai food and more so royal Thai food is very refined - so the fancy presentation is just to appeal to impressionable farangs from Singapore to London. Had a bite of homemade Kanom Woon and Tako from a Mae Baan in Chonburi and I will never touch any from the streets again.
@@polawattantiransee3410 Thank you for mentioning the Royal Thai cuisine. It's rare that even Thai people in Thailand get to experience the genuine Royal cuisine. It is even rarer for westerners to have good fortune to experience such cuisine. Khao chae only happens in the summer and each restaurant in Thailand has its own versions. None of the Royal Thai cuisine is ever offered in general Thai restaurants in western countries. Even simple snack such as Miang Kham is hard to find in any Thai restaurant in the U.S.
Stunning dishes. So happy that Chef Nutcha and Baan Lao are in Vancouver!
There are several Michelin-starred fine dining Thai restaurants in Thailand, and there's Kiin Kiin in Denmark which has had a star on and off over the years (no star at the moment).
OK, Pailin...looks like you have to step up your game. LOL! Definitely a place to visit when in Vancouver. Thank you for sharing.
Lol Emotional Damage!
I actually enjoy the crispy texture of fried bugs, so I’d be good with all of this. It would be really interesting to try fine dining Thai food, if I could afford it.
You’re making me want to move to Vancouver… lol
Edit: Well done on your first dumpling! It looks really fun to make!
Wishing them the best! It looks incredible
I hope the camera person got to taste something because I would be DYING watching you eat these amazing dishes. Her food looks amazing. Chef Nutcha at Baan Lao is an artist. I will definitely try to get to her restaurant when I'm in Vancouver. What a wonderful video. The love for her craft and her sense of home was front and center. Thank you for allowing us to see an amazing approach to Thai cuisine.
Wow, the food and the rice wine looks yummy! Big LIKE from Singapore.
You really did show me how thoughtful the chef is making each dish. It was more than just how she presented it, it was how creative she was in using the familiar ingredients of pandan, coconut, meat (ok the cricket was different!) but producing different dishes. Wish I could try her cooking!
This makes me excited to try so many wonderful Thai restaurants. There is one near my house called Street to Kitchen, and they won a James beard award last year! If you’re ever in Houston, TX please give them a visit. Chef Benchawan is so known for bold, unapologetic Thai cuisine… when I eat there I wonder if it would be to your taste! 😋
Wow! I want to eat all of those. Especially the grasshopper! It looks so intriguing.
Most of the time when I see insect in other youtube channels from abroad they are usually freeze-dried and unseasoned, which is definitely not the way we normally eat it.
Personally I prefer bamboo caterpillars and silkworm pupae because crickets and grasshoppers' leg keep getting stuck between my teeth.
5:44 pro move
8:30 fermentation breaks down starch in the rice into glucose (which is the sweet part), then the yeast consume these glucose for energy, which produce ethanol. Ethanol can be oxidized in the presence of oxygen into acetic acid, which give sour taste. If we feed the ethanol to acetic acid bacteria we would get vinegar.
9:46 I think I screamed the moment I realized what this is since I love it.
12:22 "It's so pretty, I don't wanna eat it." I find this is true whenever I get to see cool food presentation, like, I don't want to ruin this artistic masterpiece.
The trick is to remove the legs before eating or serving. If you go back to that dish and pause it looks like she did remove the legs.
Palin, I know nurses have considerable knowledge about science, but it's kind of left up to the imagination as to how she may have used that knowledge to develop into a world class chef. Very enjoyable and interesting video!😊
All of the food looked absolutely delicious and beautiful! Such a talented chef!
The truth be told that you can find restaurants at this level everywhere throughout Thailand. Similar craftsmanship. I think this means something.
So cool!!! The food looks so delicious!!! Thanks for giving us a behind the scenes look!!
I want to thank you both for sharing this with us and to the Chef the food looks amazing
I don't make all these but I appreciate the care and intricacy that goes into it--a skill that is slowly disappearing in fast paced societies.
Aloha Pai, I've been following you for a while and your videos are amazing along with all your recipes. Mahalo for sharing this! The food Chef presented to you, OMG! the Mango and sticky rice looked amazing as her smile. Mahalo Chef Pai
Beautiful Awesome show thank you both so much for sharing this with us. Have a wonderful day.
In the US, regular Thai food is no longer cheap. An average dish costs $15-20 per plate nowadays.
Fast food is practically that much now 😢
Burritos are right around the corner at $12. I never eat out anymore.
Congrats on your first Green Dumpling! I always saw them at the street vendons also, but was still not sure to try it. But now it sounds so good! Not sure about it but the grasshopper is still the cleanest out of the bugs.
All of these look divine! They're super inspiring for ideas to try new recipes
Thai food is fine dining, its more than the food its the way it is served. Always with joy and care!!
Tbh I always wanted to at least try bugs, but I am allergic to crustaceans, and molluscs including squid and octopus, so I've been told I should avoid other arthropods like insects and arachnids because I will probably have a reaction to them too. I'm sad I can't try all the things I wanted to. It also makes it hard to eat Thai food because on top of the crickets, a lot of it has shrimp paste or oyster sauce too.
Everything else looks so amazing though, hopefully one day I'll find myself there 🤞
Since both arthropods (crustaceans, arachnids, insects) exoskeletons are based on the same material, chitin, it is indeed likely that they can all incite the allergic reaction.
There is quite a bit of info on vegetarian substitutes on the companion website for this channel
@@rosalie.e.morgan yes absolutely, which is great for me. I really mean in a restaurant or takeout context like this, it's difficult to make sure things are shellfish free
@@tsuribachi I understand where you're coming from, however generally when people eat crustaceans they don't actually eat the shells, particularly westerners. I certainly don't usually eat the shells. As I have an allergy to both crustaceans and molluscs, it is more likely I am allergic to a muscle protein called tropomyosin, which is the major allergen in shellfish.
@@littlefurnace I see. Thank you for the information in this topic.
From what I have read, tropomyosin do present in other arthropods as well, so avoiding them is still a safe choice.
Darn, I wish I know about this restaurant when I was in Vancouver, a must go next time
Wow that looks amazing, if I ever get there I will look for it, nevermind the cost
Everything looked so good
So as soon as I saw the title, I immediately thought "of course it can!" Thai food is world class cuisine in its balance and creative use of fresh and preserved ingredients. I think I'll need to check out Baan Lao.
Oh man, I wanna make that fermented rice drink so bad… I wish I had the proportions (and access to good, high quality rice)…😩
Wow! Beautifuly presented foods!
Incredible!!!! Just FANTASTIC!!! Thank You for such a beauty!
The way you described them is so yummy. I wanna go there now! 😮
I'm so upset my wife and I were ONE block away from Baan Lao in January as we were walking around at night, looking for a restaurant for supper. Well now I have another place to visit when I next return to Canada. This is my next destination!
You should show us how to make the fermented rice drink!!!❤❤❤
Thank you so much for sharing this video very nice to watch .
Top favourite snack in Bangkok - Pak Mor and Saku Sai Moo since the 80s. Sadly the last 5 years before Covid - difficult to find on the street. SP even tried selling them and Chor Mueang once but withdrew it after a few months. Pailin - where are the sprinkling of peanuts, prik noo and pak chee?
Le Du is one of my favorite fine dining restaurant. It's in Bangkok. I had gone to Naam (another Michelin starred restaurant that at the time had a higher rating) but preferred Le Du instead.
Thanks. Educational and useful 🇹🇭.
High-class ingredients and presentation. I LIKE IT !
Fit for the Royal Court!
High-class ingredients and presentation.I LikE IT !❤
Both Chefs are LOVELY. Thank you for sharing these few fine Thai food Chef Pailin. Btw, are the soaked rice cooked or raw ones (for making the rice wine). Thank you 😘😘😘
Greetings from Redondo Beach 🇺🇸🇺🇸 Nice video🌷🌷
Isaan FTW! Great video and now I have another restaurant on the bucket list =)
Pailin, that was awesome. Can you teach us to make that green pandan crepe with the brown filling/paste.
Oh wow!!!! We have a fine dinning laotian restaurant in Raleigh and it is devine!! Would love a thai fine dining experience as well!
Wow! Please tell me what was sprayed on the pandan dumplings? Oil, sesame, water . . . . Pandan is a wonderful flavor!
That was oil :)
I was just in Vancouver last week and now back in khon Kaen
Interesting techniques! Wish I was in Vancouver to give this a try
Everything looks soooooo amazing! What a great experience! I'm curious as to what kind of fabric was on the dumpling steamer. Silk?
I think it’s muslin cloth 😊
Fine dinning is basically palace food because you literally need an army to prepare them dishes. I think that's how French fine dining started, when palace dishes started becoming available to the masses after the French revolution. Thai palace food hasn't made it out as much, most because not many restaurants wants to invest in the time/training to make the dishes making the dishes expensive and because most Thais prefer to stick with the cheap and cheerful foods. Though attitudes are changing with Western dining becoming more popular in Bangkok, Thais are beginning to look to royal dishes to create Thai fine dining. And the lady here has taken it abroad.
@4:22 there's a pak moh place in Seattle! It's called E-Jae Pak Mor. They put other types of filling in it though. It's a Thai street food place and it might be the only Thai place in Seattle that doesn't have pad Thai on the menu! I found out you were in Seattle not too long ago and I hope you got to try it!
I know what restaurant I’m going to to when I move back home.It’s time Vancouver was known for more than seafood and Indian.I’d also love of someone opened up a Thai restaurant mid Vancouver island too
I LOVE that we are normalising natural language. Thanks chef is killing it, you both are.
Pai, was that your first time trying a bug? Great video btw! Would love to visit this restaurant one day.
Love it ❤❤❤
Amazing
That woman is WORKIN
That’s wine rice in Bali we called it “berem “ we make it once every 6 months
Another amazing video! I would love to look up recipes for the dishes you presented, do you think you could spell out the names of the dishes in the description for us? I'm especially interested in the name of the steamed rice-crepe with the filling. I've never seen anything like that before. Thank you, and by the way, my order of mung bean starch arrived the other day. I plan to make your Bubble Tea Noodles in Coconut Milk this weekend. :)
In Thai it's called ข้าวเกรียบปากหม้อ (Steamed Rice Dumplings)
@@NotiaRS Thank you! I found some recipes online. :)
I also link a couple recipes that I have in the description :)
❤
Reminds me of deep frying rice noodles as a garnish in a fine dining restaurant. Those flowers want to be covered with a moist towel, otherwise they won't make it through service.
Lovely video!
i like the clothes peg holding the grass to the glass
That's great, but for me, normal well-made Thai food is already on the same level as European luxurious.
Absolutely!
ชอบเสียงเชฟร้องอุทาน ว้าาว เย้ เงี้ยว อู๊ etc....เหมือนเด็กดีใจได้ขนม น่ารักดีครับ แต่ติดนิดพอใช้ L สะกด แล้วไม่มี s ตบท้าย ชาวต่างชาติ อาจเข้าใจผิด ว่าเป็น อาหาร ลาว จากชื่อได้ แต่ไม่เป็นไร คนลาวยังน่ารัก กับคนไทยอยู่ 😊❤
I would love to try these amazing delicious food 🥰🌹
what's the herb/spice at 12 o'clock on the plate for the rice drink? the rest looks like long pepper, galangal, ginger, cinnamon and peppercorn. But I have no clue what the last one is.
it looks like garlic cloves.
@@professoraviva4628 I don’t think that’s it though. Be pretty gross in a drink…
@@TheNordicfrost You won't taste it as it becomes paste and then grounded. Garlic Clove reactivates the yeast and induce spice. We use Garlic clove in many part of Thai dish, not only as ingredient but also as something like this.
@@TheNordicfrost I'm sure you're right! I wasn't thinking that through. (Although, I just saw Mr. Huntermoon's response. So -- well -- I dunno. I was just going by what it looked like. I'll be happy to hear if there's a more conclusive response.)
@@Mr.Huntermoon Do you know what the white powder is??
Wow, I would love to eat there. Unfortunately, it's a bit far from Germany, just to eat out.
San Francisco is actually having something of a Thai food renaissance right now. I’d so love to get your take on which ones you think are actually worth it!
Kin Khao has had Michelin stars off and on for a while now. Quite enjoyable and very interesting food. Of course, there are plenty of other interesting options for Thai cuisine and for those neighboring countries.
I need that t-shirt 😊
We’ll be visiting Vancouver and Richmond soon. Do you have some Thai restaurants you recommend? Not necessarily fine dining as we probably couldn’t afford it :)
I want to confirm that authentic Thai food can definitely be served as a fine dining course. The authentic way of cooking Thai food will make the customers experience all sensations, sight, taste, smell, hear, and touch. Also, Thai food contains complex tastes that make everyone surprised, happy, and enjoy while eating our food.
Yes!!💯
Best Cuisine in the world 🗺️
Very beautiful and I'm sure it tastes amazing. One thing that I personally don't like is non-edible additions to the plate, just me and it's really only a small thing I have against the whole fine dining and chain restaurant business, if it is on the plate it's a side sauce or dish or something I can eat, just me.
what's the recipe of the green wrapping with chicken filling?
I made your Mie Goreng for dinner tonight, it was delicious