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Thai-talising

It was his mother’s good cooking that ignited Rama V’s head chef Blue Ruthira’s passionate interest in food.

I really love to eat!” declares Chef “Blue” Ruthira who helms the kitchen team at Rama V Restaurant. “So I thought I had better learn how to cook too.”

According to the Bangkok native, he first stepped into the kitchen when he was an adolescent.

Chef Blue Ruthira

“My mother’s such a good cook that I soon developed a keen interest in food and started helping her out in the kitchen.”

Ruthira, 35, subsequently enrolled in Dusit Thani College, Bangkok to pursue a professional culinary course. After graduation, he worked as a waiter in several restaurants but found his true calling in the kitchen.

Today, as the head chef at Rama V Restaurant, Ruthira is content to keep local diners satisfied with his selection of Thai specialities. Here, the youthful chef shares some interesting facts about himself.

Q: Who influences your cooking?

A: My mother. It was her cooking that inspired me to become a chef.

Q: What’s the greatest challenge of being a chef?

A: Since I have to prepare, taste and eat good food every day in the course of my work, the greatest challenge is deciding what to eat for our own meals. Most chefs including myself prefer something simple like instant noodles!

Q: Name your favourite local dish or dining outlet.

A: Since I came to Malaysia, I have enjoyed eating nasi goreng (fried rice). Back home, my favourite dish is Larb Kai, a Southwestern Thai appetiser made with minced chicken, chilli, Thai herbs and lime juice. My grandmother makes the best Larb Kai.

Ladda

Q: What’s the strangest thing you’ve eaten?

A: The strangest dish I’ve ever tried has to be stir-fried locusts with garlic, fish and oyster sauce.

Q: Where do you get inspiration for new dishes?

A: My inspiration is drawn mainly from classical Thai cuisine. Sometimes I would check the Internet for old, traditional Thai recipes.

Q: What are the signature dishes of this restaurant? Who or what inspires it?

A: Having been in operation for the past 15 years now, Rama V has built up its own following.

Pandan Chicken

Our signature specialities are Maeng Kam (traditional Thai hors d’oeuvres), Chor Ladda (flower-shaped dumplings with minced chicken and crushed peanut filling), Tom Yam Kung (spicy and sour broth with river prawns), Gaeng Ped Pol Linchee (roast duck curry with lychees), Pomelo Salad, Deep-fried Red Garoupa with Samrod (three flavours) Sauce and Stir-fried Beef with Green Peppercorns.

The entire menu is inspired by the Land of Smiles. We want to give diners a taste of specialities from different parts of Thailand.

What makes Rama V unique is its homely yet elegant setting that artfully blends customary Thai accents and contemporary touches under one roof.

  • From now till April 30, 2011, Citibank card holders enjoy 30% off on the total food bill (not applicable for beverages) at Rama V Restaurant. Offer is not valid on public holidays or with any other promotion, discount, gift vouchers or redemption programmes.