Each dish can be paired with blended tea and mocktails formulated especially for Ging Grai by TE, using herbs from the regions. The one stands for the North combines mullilam, galangal, turmeric, lychee, and longans. The East is represented by chamuang leaves, peppercorn, mangosteen, and rambutan. The special drink for Isan taste uses mulberry, lemongrass, dill, chili, and roasted rice. The special mocktail for central region is created by using galangal, tamarind, lemongrass, kafir lime, mango, tamarind, and plum. These flavorful drinks are soothing for stomach and also great beauty for the eyes. Another highlight at the end of each meal are creatively designed desserts incorporated the concept of four regions by Chef Max Wittawat, whose passion in authentic Thai cuisine led him to be part of world renown dessert bar in New York.
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