Flip through the latest issue of Gulf Weekly.
CHEF Jiradech Rittiwatana-pong leads a team of 21 chefs and 15 cooks at the Monsoon restaurant in Adliya.
The popular eating establishment is themed around the laid back, serene atmosphere of Thailand and Bali.
The interior is designed with jute mats, lamps and the walls are covered with memorabilia and stone work that accentuate a South Asian habitat.
An added relaxing element at Monsoon is the sound of running water as canals run through the dining area, both indoors and out, with the added pleasure of mini water fountains.
Thai Chef Jiradech, right, has been at Monsoon since it launched in 2001. He came with more than 40 years experience of working in restaurants throughout Thailand.
With a standard menu, the staff members are trained to prepare cuisines ranging from Thai, Vietnamese, Malaysian, Singaporean and Japanese food.
“My personal favourite is the Chicken Kurma, an Indian dish. It is spicy and it tastes just heavenly,” he said. Also, amongst his favourites is ‘Pepper prawn’.
Today he shares his recipe for the dish with GulfWeekly readers.
